How To Make A Moka Coffee

The invention of the moka pot goes back to 1933, when Alfonso Bialetti had the legendary idea to create a new instrument for homemade coffee production. Bialetti has revolutionized the pleasure of making coffee and he turned the art of making coffee in a gesture so simple and natural that it becomes an indispensable ritual in every Italian home.The moka coffee maker is popular in Europe and exists in different sizes, which can be prepared from 1 to 18 cups of 50 ml.


  • Always use tap water, preferably not too calcareous.
  • The water must be cold, never try to anticipate the boiling time using hot water.
  • The water should not exceed the level of the valve for a regular coffee, if you want a longer coffee you can put a bit more water, but without exceeding.


  • Coffee lovers prefer to buy Torreffazione coffee beans and grind them, or to grind it at home with a proper grinder.
  • An alternative is to buy it already grinded.
  • The tastes of the Italian vary regarding mixtures. North Italians prefer a softer mixture, with an wire acidity. Central Italians instead like a strong and full-bodied mixture, 80% Arabica and 20% Robusta. Southern Italians prefer a mixture to obtain a strong coffee.


  • After putting the coffee and water carefully close the moka and place it on the stove.
  • The fire must be minimized. Do not use the stove with a larger diameter.
  • Make sure that the handle is away from heat. Tradition says to keep the lid lifted.
  • To avoid splashing, place a teaspoon where the coffee comes out.
  • When coffee started to “climb”, turn off the heat and let it out naturally and slowly. Making coffee is a ritual that takes its time.
  • While is finished, mix the drink so that the taste remains uniform.


The moka uses pressure to force hot water through ground coffee, and the cleverly designed pot lets the resulting liquid bubble up into a top chamber through a chimney. It comes in three main parts: The bottom section holds the water for boiling. The top section will receive the coffee, and between is a metal funnel with a perforated disk set into it. This is where you put the coffee grounds, before dropping the funnel into the mouth of the water boiler and letting the thin end of the funnel submerge. When the water boils, the pressure forces the water up through the funnel tube and through the coffee, and then out through the chimney and into the pot.


  • Choose a good quality Moka, if possibly  an approved brand with history.
  • Never wash the coffee maker with detergent, only with water and possibly vinegar.
  • Properly maintain the parts of the moka as seals, filters and valves. If too worn need to be replaced.
  • Do not leave the moka dirty for too long.
  • If the handle is loose, better to replace it; it can be dangerous.


  • Luigi di Ponti had the original idea for the Moka by observing washing machines which at the time used a pipe to suck hot soapy water at the bottom of a large pan and spray it on top of the clothes.
  • The origin of the name of the device lies in the name of the city of Mocha in Yemen , one of the first and most renowned coffee producing areas.
  • When Renato Bialetti (Alfonso’s son),  died in February 2016, his  ashes was placed in a large replica of the moka coffee pot, his father’s invention.





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