Tuesday 15 October 06:02 PM
The moka pot is a stovetop coffee maker known for its bold brews and iconic eight-sided aluminum design pioneered by Italian engineer Alfonso Bialetti in the 1930s. The three chamber functional design of the moka pot remains unchanged after eight decades, using steam pressure to push hot water through the grounds to create a rich cup of coffee praised by lovers of espresso. ⠀
Truthfully, I was drawn to the moka pot first because of its design rather than its brew (having never tasted coffee made with one). Plus, I liked that moka pots are almost plastic-free, contribute no e-waste, and result in only compostable grounds after brewing coffee. It was a perfect choice, or so I hoped. After only a few days of brewing coffee with my new moka pot, the coffee tasted terrible. But I persisted. For two years I drank sour coffee, following the dogmatic rule of not cleaning a moka pot to season the top chamber for better tasting coffee. I continued to search online for other tips to save my tastebuds, but all the advice I followed centred on tweaking the brewing variables like water temperature or grind size. ⠀
For many the moka pot’s brew is incomparable, but for a subset of the moka pot curious (myself included), the brew can be sour and metallic tasting. After two years of persistent trial and error, I now finally brew rich and flavourful coffee consistently with my moka pot. I’ve concluded that the original problem stemmed from improper cleaning rather than brewing technique. Today in my stories, I’m sharing how I brew coffee with the moka pot. This is by no means a traditional method, and I don’t claim it to be. But after two years of sour coffee, I’m compelled to share my success. See my story highlight “moka pot” for a full tutorial.