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A compact, eight-sided wonder made in Italy, the Moka Pot makes espresso-style coffee without the need for a large, expensive, high-maintenance machine. Invented in 1933 by Italian engineer Alfonso Bialetti, the elegant three-chamber pot relies on pressure created by simple steam on the stove, which builds up in the bottom chamber and pushes up through the coffee grounds.
The resulting coffee is robust and hearty. For espresso fans, it lacks crema, and for some aficionados, it may even taste slightly "burnt." If you're worried about off-flavors, you can pre-boil the water as a precautionary measure before adding it to the lower chamber. This preheating step reduces the contact time of the coffee grounds with the hot water and helps avoid "burnt" flavors. But fair warning: watch your hands when you do this—the pot will be hot. For some Moka devotees, this extra step also goes against the spirit of practicality of this tried-and-true appliance.
Whichever brewing method you choose, we recommend listening to Paolo Conte's Via Con Me humming the refrain "It's wonderful, it's wonderful" as you wait the few moments until your coffee is ready to drink.
If you are using the Moka pot for the first time, we recommend that you brew a few coffees beforehand to rinse the pot before brewing a coffee to drink.
Step 1
For a 6-cup mocha pot:
Grind about 20-22 grams of coffee finer than with a pour over, but not quite as fine as with a real portafilter espresso machine – a little coarser than granulated sugar.
step 2
Now fill the bottom chamber of the moka pot with water until it is level with the valve, about 345 grams. Now place the funnel - the coffee grounds container - into the pot. When water gets into the funnel, pour out the excess water and replace the funnel.
step 3
Then fill the funnel with ground coffee, level the coffee grounds and wipe the edge of the funnel clean. Do not clog the thread.
Step 4
Screw the spout of the mocha pot tight.
Step 5
Place the stovetop cooker on a stove over medium heat. If you have a gas stove, make sure the flame is no larger than the stovetop base to avoid exposing the handle to the heat.
Step 6
As the water in the lower chamber approaches boiling, the pressure pushes a steady stream of coffee upwards into the upper chamber. You'll know when the coffee is ready when you hear a hissing, gurgling sound. Remove the moka pot from the stove immediately. Let the coffee flow into the upper chamber and use a potholder to help you pour your coffee. 
To clean your stovetop kettle for the next use, once the pot is cool enough, unscrew the pour-over lid and remove the rubber gasket and filter plate located above the funnel. Use warm water without soap to thoroughly clean all parts. If the coffee oil residue is stubborn, use a coffee-specific cleaner like Cafiza, which removes residue without leaving a soapy taste.
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