Gear · Stovetop · Moka

A small, concentrated cup on the hob. No power, no paper filter.

Low flame, lid open.Stovetop

Classic Moka

Rs. 5,600.00
Rs. 5,600.00
Tax included. Free shipping across India.

First order? 10% off with code FIRSTCUP at checkout. Free shipping across India.

Packed after you order · dispatched in 48 h · free shipping across India

A stovetop pot that pushes hot water up through the grounds under pressure. Put it on the hob and wait: there is no power to plug in and no paper filter to buy.

Our method for a three-cup pot is 17 g of coffee to 150 ml of boiling water, ground medium-fine and never tamped, on a low flame with the lid open. Take it off when the stream turns pale and begins to hiss. The result is a strong cup, not an espresso, and it suits medium to medium dark roasts better than a dense light one.

Beneath before cup.

Storing it

Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.

Shipping & Returns

Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.

Shipping is free across India, on every order.
BROOT Classic Moka, a stovetop pot for concentrated coffee
Classic Moka, how to use it: boil the water first; fill the basket; close it and heat it; watch it; stop it.
Classic Moka: type Stovetop pot; power None, and no paper filter; makes A small, concentrated cup; care Rinse with hot water · dry.
Classic Moka opened up, showing the filter basket and the lower chamber
Classic Moka handle and spout, close up
Classic Moka pouring coffee into a cup
BROOT Classic Moka, a stovetop pot for concentrated coffee
Classic Moka, how to use it: boil the water first; fill the basket; close it and heat it; watch it; stop it.
Classic Moka: type Stovetop pot; power None, and no paper filter; makes A small, concentrated cup; care Rinse with hot water · dry.
Classic Moka opened up, showing the filter basket and the lower chamber
Classic Moka handle and spout, close up
Classic Moka pouring coffee into a cup
BROOT Classic Moka, a stovetop pot for concentrated coffee
Classic Moka, how to use it: boil the water first; fill the basket; close it and heat it; watch it; stop it.
Classic Moka: type Stovetop pot; power None, and no paper filter; makes A small, concentrated cup; care Rinse with hot water · dry.
Classic Moka opened up, showing the filter basket and the lower chamber
Classic Moka handle and spout, close up
Classic Moka pouring coffee into a cup
BROOT Classic Moka, a stovetop pot for concentrated coffee
Classic Moka, how to use it: boil the water first; fill the basket; close it and heat it; watch it; stop it.
Classic Moka: type Stovetop pot; power None, and no paper filter; makes A small, concentrated cup; care Rinse with hot water · dry.
Classic Moka opened up, showing the filter basket and the lower chamber
Classic Moka handle and spout, close up
Classic Moka pouring coffee into a cup

Ledger

Type
Stovetop pot
Power
None, and no paper filter
Makes
A small, concentrated cup
Care
Rinse with hot water · dry · no soap
Made for
Stovetop brewing · concentrated coffee

  1. What it is

    A stovetop pot. The water in the base heats until the steam builds enough pressure to push it up through the grounds and out of the spout. It needs a flame and nothing else: no power and no paper filter. What comes out is small and concentrated.

  2. Why we stock it

    Most kitchens have a stove and few have an espresso machine. The moka pot makes a concentrated cup on the first. Our brew guide says stovetop brewing is unforgiving and that a moka pot is not supposed to taste burnt, so we stock one and publish the method to go with it.

  3. Using it well

    The pot works at roughly 1–2 bar. An espresso machine works at 9. Treat the cup as strong filter coffee, not as a shot, and pick the coffee to match: medium to medium dark, ground like table salt. A dense light roast comes out sour and heavy at once. Most bitter moka is the last ten seconds, when the pot runs dry and steam scours the grounds.

How to use it

05steps

  1. Boil the water first

    Fill the base with water that is already boiling, up to just below the safety valve. For a three-cup pot that is about 150 ml.

  2. Fill the basket

    Add 17 g of coffee ground medium-fine, like table salt. Fill it level and tap it flat. Do not tamp.

  3. Close it and heat it

    Screw the pot together with a cloth, because the base is hot. Set it on the smallest burner on a low flame, lid open.

  4. Watch it

    It takes 3–5 minutes. When the stream turns pale blonde and begins to hiss, it is finished.

  5. Stop it

    Take it off the heat and run the base under cold water for a few seconds. That kills the pressure and keeps the last, bitterest fraction out of the cup.

Keep it

Rinse with hot water and dry every part before it goes back together. Leave the soap out.

Pair it

  • Medium to medium dark coffee, ground like table salt.
  • A small burner on a low flame.

Ask us

05questions
What grind should I use?

Medium-fine, finer than filter and coarser than espresso, roughly like table salt. Fill the basket level and do not tamp.

How much coffee and water?

For a three-cup pot, 17 g of coffee and about 150 ml of water. The basket sets the dose, so fill it level. The water goes in boiling, up to just below the safety valve.

Why does my moka coffee taste bitter?

Usually the last ten seconds, when the pot runs dry and steam pushes through spent grounds. Take it off as the stream turns pale and hisses, then run the base under cold water for a few seconds.

Does it work on induction?

Hobs differ, and induction needs a magnetic base. If you cook on induction, message us on WhatsApp before you order and we will confirm it suits your hob.

How long does delivery take?

Packed after you order and dispatched within 1–2 working days. Delivery usually takes 3–6 days across India, depending on where you are, and shipping is free.

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