Most homes have a moka pot in use or at least buried in a cupboard. It tends to produce very strong, very bitter coffee but it is sufficiently palatable to espresso drinkers.


The patent for moka pot belongs to Alfonso Bialetti who invented it in 1933. The Bialetti company continues to produce very popular brewers today. Moka pots are often still made from aluminium, although it is possible, and more desirable, to buy a stainless-steel model.


The bottom part of this screw-together coffee maker holds the water. Coffee is placed in a container (the basket) which sits inside the bottom pot, and then the upper section is screwed on. When heated, water rises up through a central spout and infuses through the coffee. The brewed coffee continues upwards through a column at the centre of the upper pot and is collected here. 



  • Filling with hot water makes the process quicker and avoids baking the coffee while the pot heats up.  
  • Make sure the brewer has cooled down to a safe temperature before taking it apart.
  • It must be completely dry before you put it away.
  • Avoid storing it locked fully into position, as this will cause the rubber seal to age more quickly.




RATIO: 200g Coffee per 1litre

BREW TIME: 2 minutes


  • Bring the kettle of water to the boil.
  • Fill the bottom section of the brewer with hot water to just below the small valve. Do not cover it with water; it is a safety valve which prevents too much pressure from building up.
  • Put your ground coffee into the coffee basket and level it out with a gentle shake, without patting it down.
  • Put the basket into the bottom pot, with the spout facing down. 
  • Screw the top section onto the bottom pot. Careful it’ll  be hot.
  • Put the pot over a low to medium heat.
  • When the pot starts gurgling, your coffee’s good to go.