4 minBrew time
What you need:
- 6-cup Moka Pot
- 25.5 g (3.5 tbsp) of Vega Coffee beans
- 355 g water (12 oz), plus additional for rinsing
- Cup or carafe
- Recommended -
- Burr grinder
Moka Pot Ratio Chart
Moka Pots typically come in one size, but give you flexibility in terms of yield between 3 and 8 cups. We use it to make 6 cups here.
|3 cups||12.75 g (2 tbsp)||170 g (6 oz)|
|4 cups||17 g (2.5 tbsp)||228 g (8 oz)|
|8 cups||34 g (5 tbsp)||455 g (16 oz)|
Measure 25.5 g of coffee (3.5 tbsp) and grind to the consistency of table salt for the six-cup Bialetti moka pot.
Fill the base of the Moka pot with cold or lukewarm water just below the release valve (making sure to keep clear of actual valve).
Insert the funnel into the Moka Pot.
Fill the funnel with ground coffee (should use about 25.5 g of coffee / 3.5 tbsp) . Use your finger to level and lightly sweep any grounds from the funnel’s lip. Try not to pack it too densely, as this can cause clogging. Tightly screw the upper part of the pot on to the base.
Put the Moka Pot on the stovetop burner on medium heat. If you’re using a gas stovetop, make sure the flame does not fully engulf the bottom of pot and rise up the sides. You want the flame to be contained to reaching the bottom of your base. If you're using an electric stove, place Moka pot on outer edge of coils, if possible, to prevent the handle from getting too hot.
Wait for the coffee to boil. Rich brown coffee will gurgle out of the center of the pot with a steady stream. When the top of the pot is full of coffee and the Moka Pot starts spewing a light honey colored foam, close the lid and remove the pot from the heat. The handle will probably be hot, so be careful!
NOTE: If your coffee explodes upward as you’re brewing, turn your flame down, as your water is too hot. If it burbles lethargically, turn up your flame.
Stir the coffee in the upper chamber, and immediately pour into mugs or a carafe in order to stop the extraction process. Feel free to dilute with hot water, depending on your preference.