Moka Pot
A piece of Italian design history, inspired (oddly) by a washing machine. Strong, intense, full-bodied.
Where it comes from
In 1918 Alfonso Bialetti returned to Italy from France and set up a workshop making metal household goods.
Watching women near his factory wash clothes in a sealed boiler with a small central pipe — drawing soapy water up and over the laundry — Bialetti had an idea.
He adapted the principle to coffee. The Moka Express launched in 1933 and the design has barely changed since. Some say don't clean it too thoroughly — old brews flavour the metal. We'll let you decide.
Watch the brew · Common Coffee on Vimeo
What you'll need
- Bialetti or similar moka pot
- Kettle (for hot water — important)
- Hob
- Tea towel
Step by step
- 01
Hot water in the base
PrepBoil the kettle and fill the bottom chamber to just below the safety valve. Hot water means the coffee cooks for less time on the hob — sweeter cup.
- 02
Fill the basket
Step 2Fill the funnel basket with fine-ground coffee, level it off, but don't tamp. Brush any grounds off the rim.
- 03
Assemble & heat
Step 3Wrap the base with a tea towel (it's hot) and screw the top on tight. Place on a medium heat with the lid open.
- 04
Watch the pour
3 – 5 minsWhen coffee starts gurgling up the spout in a slow, honey-coloured stream, it's working. The moment it turns pale and hisses, lift it off the heat.
- 05
Cool the base
FinishRun the base under a cold tap for a few seconds to stop the brew. Pour and serve.
Small things, big difference
Never use a higher heat setting than medium — it scalds the coffee.
Don't fill past the safety valve. Ever.
A moka pot makes ~9-bar's-worth of pressure-brewed coffee. It's not espresso, but it's the closest you'll get on a hob.
