How to Use a Mokka Pot (Stovetop Espresso)

Posted by david on Jul 30th, 2009 | no comments

The Mokka Pot can be a very tricky mode of preparation. Because of the propensity of the water to be too hot, scalded, harsh coffee can be the result if you’re not careful. The grind is very important in Mokka pot coffee – a burr grinder gets better results.

1. Grind your coffee quite powdery, and fill the filter full so that the coffee is mounded above the level of the top of the filter in the center. Do not compress the coffee as you would in an espresso machine.

2. Fill the pot slightly below the line indicating the water level – use good water.

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