Perfect Coffee from the Moka: How to Master the Classic

The Moka pot – a true classic. For decades, it has brought intense coffee enjoyment to households worldwide. Especially in Switzerland, where quality and craftsmanship are valued, the Moka is experiencing a small renaissance. But how do you brew the perfect coffee with a Moka? And which coffee is best suited for it?

In this article, you’ll learn everything you need to know: from the right technique to our recommended, already perfectly ground coffees for your Moka.

What Exactly Is a Moka?

The Moka – also known as the espresso pot or Italian stovetop coffee maker – was invented in 1933 by Alfonso Bialetti. It works without electricity, using pressure from steam. The principle is simple: water heats up in the lower chamber, rises through the coffee grounds in the filter, and flows as finished coffee into the upper container.

The result? A strong, aromatic coffee that lies somewhere between espresso and drip coffee.

Basics for Perfect Moka Coffee

1. The Right Water

Use fresh, filtered water whenever possible. In many Swiss regions, tap water is very hard – this can affect the taste. Best to run it through a water filter once.

2. The Appropriate Grind

Moka requires medium-fine ground coffee – finer than drip coffee but coarser than espresso. Too fine grounds lead to over-extraction (bitter), too coarse results in watery coffee.

💡 Tip: Skip the grinder – at Espressa, you’ll find pre-ground coffees perfectly tailored for the Moka (see below).

3. The Right Dosage

Fill your Moka’s coffee filter fully, but don’t tamp it down. The coffee should lie loosely in the filter – this promotes even extraction.

4. Control the Heat

Heat the Moka on medium setting. If it’s too fast, the coffee can burn. As soon as you hear the coffee bubbling, remove the pot from the heat.

5. Serve Fresh

Moka coffee loses its aroma quickly – serve it immediately after brewing. If you like, add a splash of hot water (similar to an Americano) to make it milder.

Our Recommendations: Pre-Ground Coffee for Your Moka

To brew the perfect coffee from your Moka, you need nothing more than the right technique – and the right coffee. Here are our favorites, all available at espressa.ch:

Toraldo Guatemala Ground

A balanced, aromatic coffee with mild notes of cocoa and spices. Ideal for starting the day or a gentle Moka in the afternoon. See the product

Passalacqua Mexico Ground

Classic Neapolitan: powerful, creamy, and intensely aromatic. Perfect for those who like their Moka strong and full-bodied. See the product

Quarta Caffè Barocco Ground

A refined blend with floral notes and light sweetness – excellent for an elegant Moka moment in between. See the product

Toraldo Espresso Napoletano Ground

A Moka like in Naples: dark, spicy, with dense crema – typically southern Italian and unmistakable. See the product

Quarta Caffè Stuoia Ground

Elegant and balanced with a fine roast note – for coffee lovers who enjoy a softer Moka with character. See the product

Typical Mistakes – and How to Avoid Them

Coffee tastes bitter: Grind too fine or heat too high – better heat more slowly.

Coffee is watery: Grind too coarse or not enough coffee in the filter.

Coffee squirts out: Check the seal and don’t overfill the pot.

Metallic taste: Clean the Moka regularly with just water (no detergent).

Conclusion: Simple, Honest – and Really Good

Coffee from the Moka is more than nostalgia – it’s a little ritual. With a few simple steps, the right technique, and a well-matched, pre-ground coffee from Espressa, you can enjoy the perfect Moka every day.

Discover our Moka coffees now at espressa.ch – and bring Italian flair to your kitchen.