
Today we dedicate ourselves to the dear old Moka, the undisputed queen of Italian homes, our travelling companion and faithful morning alarm clock.
It seemed to have almost lost its charm… but in the last five years we have seen an unparalleled revival, returning to being one of the world’s best-loved methods of extracting coffee, and even featured in the permanent collection of the Triennale Design Museum in Milan and the MoMa in New York.
Today I want to talk to you about it, its history, how to use it at its best and lots of other tips and curiosities.
The road is long, so let’s start now!
Tables of content
The birth of the Moka
The moka is a coffee maker invented by Alfonso Bialetti in 1933 in Crusinallo di Omegna, Piedmont, and subsequently produced in more than 105 million units.
There are several legends about its birth, but the most popular one says that Bialetti came up with the idea for the moka pot around the 1920s, watching washerwomen doing their laundry in a special tub, with a tube in the middle from which hot water and soap were poured out and distributed over the clothes. This procedure of boiling and distributing water is the basis of the whole project.

In the 1950s, it then spread to the masses, thanks to the economic boom and Carousel!
Advertising began to spread, with which the little man with a moustache, the icon of the Bialetti coffee maker, became famous, which read ‘It looks simple, but it isn’t, feeling isn’t enough, you also need experience and care and a good coffee maker!’
He immediately presented the essential elements for a perfect moka pot:
- A good coffee pot
- Care and experience
- To which I would only add the selection of good coffee!
Finally, the name refers to the famous port of Mokha in Yemen, one of the earliest and most important coffee production and distribution areas until the 19th century, particularly of the finest Arabica quality.
Structure of the Moka pot

The coffee pot consists of:
- Boiler, into which we insert the water;
- Calibrated spring valve, to prevent excessive pressure increases that could cause the moka pot to explode;
- Filter, the classic ‘funnel’ into which we insert the ground coffee, together with the hand shower located at the base of the tank;
- Reservoir, the tank for collecting the extracted beverage;
- Replaceable food-grade silicone gasket;
- Bakelite handle, with heat-insulating properties.
Result in the cup
With this historical extraction method we obtain a drink medium-bodied,
without cream and more driven towards bitterness rather than acidity and sweetness.
Although there are various methods and strategies to greatly diminish the bitterer sensations and aromatic notes, but we will see this in a moment.
Which mocha to choose?
In summary:
- Aluminium:
- Faster in reaching temperature
- Practical and light
- Steel:
- Robust
- Slower in reaching the required temperature, but heats evenly
- Ceramic:
- Never gets too hot
- Glass:
- Very beautiful, because it shows all the extraction
- Not the best material in terms of heat conduction
Ernani Mokes
We have made several choices for the Ernani branded mokes, considering the ease of use, but also the possibility of achieving a professional result.
Here are the characteristics:
- It is 100% Made in Italy, produced by the Top Moka factory
- Aluminium boiler, for both gas and induction
- Now available in 2 colour variants: black and yellow
- But the most important detail is the double bottom that acts as a heat diffuser, allowing the beverage to come out smoothly and gradually, avoiding the risk of over-extraction that would simply make the drink bitter
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Moka Ernani
Moka Ernani, 3 colors. Also available for induction …€35,00 – €45,00 This product has multiple variants. The options may be chosen on the product page -
Ernani induction coffeemaker
Mocha pot Ernani for induction Available from 2 or 3 cups, …€49,00 – €51,00 This product has multiple variants. The options may be chosen on the product page
Necessary tools
Complementary tools, useful during preparation, are also important:

Coffee grinder
For the best possible aroma, it is always advisable to grind coffee only at the time of brewing.
Necessary features:
- Larger grindstones produce higher quality particulate matter.
- That there is a solid alignment and spacing of the grinds that is accurate and stable over time. This is the part that makes the selling price go down or up the most
- Prefer tools that can be easily inspected, for efficient cleaning
- That it has the ability to adjust the grind from the finest grind, similar to powdered sugar, to the coarsest grind, similar to coarse salt
I recommend, for less expense, the one from Timemore. On the other hand, if you want to make a good investment, you can choose between Pietro Grinder and Il Comandante.
Finally, if you prefer electric, one of the best on the market today is AllGround. If, on the other hand, you want to go for cheaper models here is one from Sage.
In the video we showed how important it is to have a coffee ground to the right level!
If the grind is too large, the water will rise too quickly in the collector, extracting nothing from our ground coffee… the result? A watered-down, tasteless coffee.
If on the contrary we grind the beans too fine, the water will struggle to rise and will remain in contact with the coffee for a long time at a high temperature… the result? A very bitter coffee with hints of burnt coffee.
Only if the grinding is correct will we have truly exceptional coffee.
N.B. The grind changes every day and several times a day.
When buying coffee already ground, this is not an insurmountable problem, but we will certainly never have perfection. We will in fact have an average grind on our hands, i.e. sometimes it will be fine and other days not.
Moreover, coffee that has already been ground will lose its intense fragrance faster.
So if you want to get a 10-star coffee, invest in a good coffee grinder!
Make Moka like a real pro
In a previous article I already showed you how to prepare moka coffee using no less than 4 different methods: the home method, the professional method, the paper filter method and with the brand new Pump My Moka tool.
Today I only want to focus on the professional method, because it is the one that allows us to obtain an intense, fragrant and never too bitter drink.
Before you start:
- Find the Brew Ratio, i.e. the dose: the traditional one is 140g of coffee per litre of water. So first pour the ground coffee into the filter of your moka pot and weigh it. After that you do the proportion to know how much water you will have to pour into the boiler;
- Grind the coffee to a medium level, neither as fine as for espresso, nor as wide as for a paper filter coffee. For the more experienced: 400-600 microns;
All steps for a flawless Moka:
- Insert the ground coffee into the filter, without pressing it down or mounding it, but levelling it out;
- Pour water preheated to approx. 60/70°C into the boiler. The water must be bottled or filtered, tap water is no good because it contains limescale which ruins the tool and chlorine which ruins the taste of the drink;
- Close the moka pot tightly, screwing on the collector;
- Light the flame and check that the diameter of the fire is smaller than the diameter of the base of the coffeepot, so that it does not overheat the walls of the instrument and the ground coffee contained inside. With induction, this problem of too high temperatures is partly avoided;
- Keep the lid open, both to avoid condensation and to control the extraction;
- Pour 10ml or a drop of cold bottled water into the binder to prevent the first drops of extracted coffee from touching the sometimes too hot walls, burning and bringing bitterness into the cup;
- When the extracted coffee reaches the middle of the binder, turn off the flame and wait for the extraction to finish by itself. You should never get to gurgling, a symptom of over-extraction, i.e. you are only bringing bitterness into the cup;
- Stir the coffee with a teaspoon to amalgamate all the flavours and serve!
Details to pay attention to
The ‘mound’
We said we should never make the famous ‘mound’ of coffee in the filter, why?
Many people think that by putting more coffee the result is a more ‘intense’ drink.
But in reality you only get a more bitter and worse extracted drink.
In fact, as we show in the video, the coffee will not be distributed as if by magic evenly throughout the filter, but we will have the central part much more compact and pressed, while in the side part the coffee will be less concentrated and pressed.
Will the water pass where it will find it least or most difficult? Obviously where it will have the least difficulty. So the brewing will be uneven and above all the few drops of coffee that managed to pass from the pressed coffee to the centre will be burnt.
Take the moka pot off the heat first
We must never get to the bubbling, why?
The reason is simple: the longer the moka pot remains on the fire, the more it will heat up and thus the drink will be unpleasantly bitter and burnt.
By first removing the mocha from the fire we avoid this problem.
User: “But that leaves water in the boiler!”
My answer: “If two drops remain, what’s the problem?“
I’d rather leave two drops underneath than drink burnt coffee!
If, on the other hand, a lot remains, then the problem could be:
- Coffee ground too fine
- Dirty filter with clogged micro-holes
The different stages of Moka
This is a fun experiment that anyone can do at home to find out how the taste changes during the extraction of coffee, going from a more intense and sweet drink, to a more bitter and watered-down ‘tail’.
This is why coffee:
- It must not get to bubbling, which would only accentuate the bitter part, so we have to ‘cut the tail’;
- And why it must be stirred before serving, to prevent the drink from being layered and make the taste homogeneous!
Cleaning the Moka
Cleaning the moka pot is simple.
If it is made of aluminium, just wash it with lukewarm running water, helping yourself with a non-abrasive sponge.
While once a week it is better to do a vacuum extraction, i.e. without coffee, but putting some descaling agent or more simply vinegar in the water.
Be sure to rinse it very well and dry it just as carefully!
If it is made of any other material, you can put it directly in the dishwasher.
But always make sure it is thoroughly dry and that there are no traces of detergent.
For each type of moka pot you must also always monitor:
- The filters, which should never show any limescale deposits, clogged holes, spores or mould on the surface.
- The gasket, as soon as you see it dry, no longer elastic and brown, change it!
Which coffee to buy?
If you prefer delicate and fragrant coffees without bitterness, choose our single-origin coffees:
- Washed if you love acidity:
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Women’s coffee – Specialty Coffee
A socio-sustainable coffee with a sensual and feminine flavor profile, …€9,00 / month Select options This product has multiple variants. The options may be chosen on the product page -
Colombia Finca la Meseta
Coffee balanced between the acidity of citrus and the sweetness …€8,50 / month Select options This product has multiple variants. The options may be chosen on the product page -
Guatemala Huehuetenango – Specialty coffee
A sweet, fresh and creamy single-origin with notes of ripe …€9,50 / month Select options This product has multiple variants. The options may be chosen on the product page -
Etiope Sidamo
A fresh, citrusy and floral single-origin, driven to a pleasant, …€9,00 / month – €9,50 / 3 months Select options This product has multiple variants. The options may be chosen on the product page
- Washed seeds, if you seek acidity and sweetness as well as aromatic complexity
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Indian Kalledevarapura
An elegant coffee, presenting a broad, complex and intriguing aromatic …€9,00 / month Select options This product has multiple variants. The options may be chosen on the product page -
Blue Diamond
A premium blend of only Arabicas. …€9,00 – €29,00 / 3 months Select options This product has multiple variants. The options may be chosen on the product page
- Natural if you like sweet coffees
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Brazilian Bom Chocolate
Coffee with intense cocoa notes, balanced and round-bodied …€8,50 / month Select options This product has multiple variants. The options may be chosen on the product page
If you like aromatic, round coffees with very little acidity, choose a blend with a higher proportion of Arabica
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Armonia
A balanced, chocolaty blend …€7,00 – €20,00 / 3 months Select options This product has multiple variants. The options may be chosen on the product page -
Allegro
A blend with more arabica, with sweet notes of chocolate …€7,50 – €22,00 / 3 months Select options This product has multiple variants. The options may be chosen on the product page
If you love very bitter, creamy and full-bodied coffees, with even more caffeine, but less aromatic, choose our blends with more robusta:
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Stretto
An intense, full-bodied and energetic blend …€6,50 / 3 months – €19,00 Select options This product has multiple variants. The options may be chosen on the product page -
Vivace
A creamy, full-bodied blend …€7,50 / month – €21,00 / 3 months Select options This product has multiple variants. The options may be chosen on the product page
Finally, if you cannot or do not want to take caffeine, try our decaffeinated:
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Adagio (dek)
Aromatic and intense decaffeinated …€8,50 / month – €24,00 / 3 months Select options This product has multiple variants. The options may be chosen on the product page
Now all that remains is for you to enjoy your professionally extracted coffee!
Marketing, E-commerce e Social Media Manager
Coffee Lover
