07on the shelf
A moka pot is not an espresso machine. It builds around 1.5 bar of steam pressure, not nine, and it pushes water through the bed close to boiling. That combination extracts fast and punishes anything roasted too light or ground too fine. The coffees here are chosen for the opposite: medium to medium-dark lots with chocolate, nut and caramel weight that stay sweet when the brew runs hot.
Grind slightly coarser than you would for espresso, closer to table salt than flour. Fill the basket level and do not tamp it; a tamped moka basket chokes and the safety valve does the rest. Start with hot water in the boiler so the pot spends less time on the flame, take it off the heat the moment the stream turns pale and gurgles, and cool the base under a tap. Most bitter moka coffee is not the bean. It is the last ten seconds.
Ratios, water temperatures and timings for every method are in our brew guides.
