Stove Top pots such as the Moka pot date back to 1933. These are a great way to brew a continental-feel coffee, but this shouldn’t be confused with an espresso as there are few similarities. The method works by water moving upwards when reaching a near-boiling point through a bed of coffee (almost a reverse espresso) and into a top chamber. Stove Top brewing can produce a coffee with a real punch, but you won’t get the same pale foam head or crema as with an espresso machine.
Choose from the range of coffees below that we recommend for this brew method.
Don’t let the coffee boil – remove from the heat just before the chamber is full
Don’t grind too fine – think coarse sand
Don’t fill with water above the pressure valve