The Moka pot, often called a stovetop coffee maker, is a classic brewer that delivers a rich, strong cup with a touch of nostalgia. Many people even call it a percolator, though technically a percolator works a little differently. While percolators cycle boiling water continuously through the coffee, the Moka pot uses gentle pressure to push hot water through the grounds just once. The result is a smoother, more concentrated cup that sits somewhere between filter and espresso.
If you have ever seen one bubbling away on a family stove in Australia, chances are it was a Moka pot. With the right approach, this humble stovetop brewer can make extraordinary coffee at home.
Freshness Matters Most
Coffee tastes best within two to four weeks of roasting. That is when aromatics, crema, and balance are at their peak. At Beechworth Coffee, we roast weekly on Mondays, so our beans reach you at their freshest.
Our Smooth Criminal Blend is a perfect match for the stovetop, giving you a bold yet balanced cup. For something a little lighter and fruitier, try our Colombia Single Origin which really shines when brewed this way.
Step-by-Step Moka Pot Brewing
1. Fill with Preheated Water
Add hot water to the base chamber up to the safety valve. Preheating avoids burnt flavours and speeds up the process.
2. Choose the Right Grind
Grind finer than filter but coarser than espresso.
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Light roasts: slightly finer grind to draw out fruity or floral notes
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Dark roasts: slightly coarser grind to keep bitterness in check
3. Load the Basket
Fill the filter basket with ground coffee and level it off. Do not tamp, just a flat, even surface.
4. Brew Gently
Set the Moka pot on low to medium heat. As the coffee starts to flow, reduce the heat slightly to keep the extraction steady.
When you hear the familiar gurgle, remove the pot from the heat. For maximum control, you can run the base briefly under cool water to stop the extraction cleanly.
5. Optional Paper Filter
For a smoother, cleaner cup, place a paper filter disc (like from an AeroPress) on top of the grounds before assembling the pot. This reduces oils and bitterness.
Pro Tips from the Roastery
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Use the 1:2 ratio: Aim for about 18 g of coffee producing roughly 36 g of liquid for balance.
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Keep it clean: Rinse the basket and chambers after every use. Residual oils will muddy the flavour.
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Water quality matters: Use filtered water for clarity in the cup and better longevity for your pot.
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Pick the right roast: Bold blends like Smooth Criminal suit milk-based drinks, while single origins like Colombia shine as a black stovetop brew.
Quick Reference
| Step | Action |
|---|---|
| 1 | Preheat water and fill to valve |
| 2 | Grind medium-fine (between filter and espresso) |
| 3 | Level basket, no tamping |
| 4 | Brew on low heat, remove at gurgle |
| 5 | Optional: add a paper filter for clarity |
Final Thoughts
The Moka pot, or stovetop coffee maker, is proof that simple tools can deliver extraordinary flavour when paired with fresh, carefully roasted beans. With a little attention to grind, water, and timing, it rewards you with a rich, aromatic brew that feels both nostalgic and comforting.
At Beechworth Coffee, we roast weekly, so your beans are always ready to shine in the Moka pot. You can pick up a bag as you need it or set up a Coffee Subscription to make sure you never run out.
š Explore our full range of freshly roasted coffees and bring your stovetop back to life with coffee at its best.
