BEST COFFEE FOR MOKA POT (YES, IT MAKES A HUGE DIFFERENCE)
My picks for the best coffee for moka pot are from Volcanica, Coffee Bros and Koa coffee.
Photo: Home Brews Coffee
Are you about to give up on your Moka pot after one too many bitter brews? Well, hold on just one second because I’m about to blow your mind.
It’s not about the Moka pot; it’s about the coffee.
Let me help you find the best coffee for your Moka pot to rekindle your love for the convenient stovetop coffee brewer.
How I Tested The Best Coffee For a Moka Pot
I bought every coffee in whole bean form. The first thing I noted was the time between roasting and shipping. Coffees that didn’t arrive within a month of roasting, or coffees that didn’t list a roast date, were immediately excluded from the list. Fresh is best!
I ground the whole bean coffee using a burr grinder immediately before brewing and prepared each coffee using the Moka pot recipe below. I tasted each with and without milk and recruited friends, family, and co-workers to participate in taste tests, giving feedback on taste, aroma, and mouthfeel.
The best coffees that made this list were diverse, as you’d expect from a diverse group of tasters. But all had a rich aroma, heavy body, and bold and compelling flavors.
6 Best Coffee Beans for Moka Pot
- Volcanica Sulawesi Kalossi – Best Overall
- Coffee Bros. Espresso Roast – Special Pick
- Koa Coffee Kona Estate Dark Roast – Best Dark Roast
- Lifeboost Espresso – Best Organic Coffee
- Gimme! Leftist Espresso – Best Medium Roast
- Peet’s Major Dickason’s Blend – Budget Pick
The best Moka pot coffee is strong, smooth, and rich. But if you’re not careful, the wrong beans (or method) can produce a bitter brew. I usually opt for a boldly flavored coffee with a hint of sweetness or spice to temper any bitter notes.
Here are six of my favorites. Now, all you need to do is get yourself a Moka pot!
1. Volcanica Sulawesi Kalossi
Roast: Medium
- Ground or whole bean: Whole bean
- Flavor profile: Fruit, nuts, chocolate, earth
- Origin: Indonesia
Sulawesi Kalossi coffee is a single-origin Arabica bean grown exclusively on the small Indonesian island of Sulawesi, near the town of Kaloss. You might also find it labeled as Celebes Kalossi coffee, as Celebes is the Dutch colonial name of the island.
The ancient coffee trees on the island produce only a limited supply each year, making this coffee highly prized.
The main reason I love this type of coffee for the Moka pot is its heavy body and creamy texture. It has the mouthfeel of a Sumatran coffee but a much sweeter and less earthy flavor profile. I tasted predominantly fruit, nuts, and chocolate in this classic medium roast, with little acidity.
Use code HG10 at the checkout to get an extra 10% off your order!
2. Coffee Bros. Espresso Roast
Roast: Medium
- Ground or whole bean: Either
- Flavor profile: Smooth, red fruit, vanilla
- Origin: Ethiopia, Colombia
Roasting for espresso is more than just achieving the right color; it’s about manipulating the roasting process to yield a porous and richly sweet coffee bean. The brothers behind Coffee Bros. understand this and give special attention to their small-batch espresso roasts. And it shows in this outstanding example.
Many espresso beans skew dark, bordering on charred, which can be too bitter for my taste when brewed with a stovetop coffee maker. That’s why I can’t get enough of this uniquely vibrant medium roast coffee.
Featuring a blend of 100% Arabica beans from Colombia and Ethiopia, it’s beautifully balanced but still exciting. I noted hints of strawberry, vanilla, and sugarcane and an unforgettable caramel aroma.
3. Koa Coffee Kona Estate Dark Roast
Roast: Dark
- Ground or whole bean: Whole Bean
- Flavor profile: Dark chocolate, roasted hazelnut, cedar, honey
- Origin: Hawaii
I’ve always been a fan of brands that opt to do one thing and do it well, and that’s Koa Coffee in a nutshell. They specialize in high-end Hawaiian coffee, including the famed Kona beans and equally tasty lesser-known varietals. As a result, they know exactly how best to showcase the unique character of these specialty coffees.
Their Kona Estate Dark Roast is 100% Kona coffee, all sourced from a single estate high on the slopes of the Mauna Loa volcano, where the rich volcanic soils and ideal climate ensure a premium Kona coffee experience.
I was impressed with the complex flavors of this single origin, which come through despite the darker roast. I tasted sweet milk chocolate and toasted nuts backed by a gentle tropical fruit acidity – a nice reminder I’m drinking Island coffee.
4. Lifeboost Espresso
Roast: Dark
- Ground or whole bean: Whole bean
- Flavor profile: Rich, and Slightly Sweet
- Origin: Nicaragua
Lifeboost is known for growing, processing, and roasting exceptionally healthy and high-quality coffee. It’s all grown on a single estate nestled high in the mountains of Nicaragua. Only the best beans are hand-picked, processed in spring water, and then roasted in small batches. Each bag is certified organic, Fair Trade, and mycotoxin-free.
The Espresso Roast is relatively dark but never approaches a smoky flavor. It’s super smooth, with a creamy mouthfeel and bold sweetness. I enjoyed robust chocolate and caramel flavors paired with just a touch of brightness in the form of ripe fruit.
I detected no bitterness, making these beans perfect for Moka pot or espresso. The heavy body holds up nicely to the addition of milk, a nice bonus if you’re a latte lover like me.
5. Gimme! Leftist Espresso
Roast: Medium
- Ground or whole bean: Either
- Flavor profile: Brown sugar, sweet vanilla, milk chocolate
- Origin: n/a
A great blend should be balanced. By combining different origins, skilled roasters can make something better than the sum of its parts. And that’s precisely what you’ll get with this espresso blend from Gimme! coffee roasters.
I detected sweet flavors of chocolate, vanilla, and brown sugar; brighter notes of ripe fruit; and a spiced finish that left me wanting more – a combination no single origin can deliver.
With a medium body and clean cup, this is an easy-drinking coffee I could enjoy all day long.
The Leftist Espresso makes an ideal Moka Pot brew thanks to its bold but well-balanced flavors. It’s delicious when consumed black but also takes well to milk. In fact, its chocolate notes are so strong that my latte almost felt like drinking a mocha. Yum!
6. Peet’s Major Dickason’s Blend
Roast: Dark
- Ground or whole bean: Either + specific grind options
- Flavor profiles: Rich, smooth with a full body
- Origin: Americas, Indo-Pacific
The original goal of Peet’s was to bring high-quality, European-style dark roast coffee to the American market. So it’s no surprise that they continue to craft excellent examples of the genre, including their all-time best-seller, the Major Dickason’s Blend.
This isn’t a coffee for the faint of heart; you’re in for a wallop of coffee flavor. Fortunately, that flavor is fantastic, a perfect showcase of dark roasting experience.
I found the Major Dicakson’s Blend to be rich, bold, spicy, and complex, with the full body and syrupy mouthfeel clearly indicating the presence of Indo-Pacific beans. To my taste, the dominant flavor is dark chocolate, but it’s backed by cardamom spice and a touch of red berries that keep things interesting. Its natural sweetness makes for a fantastic espresso shot or Moka pot.
Besides being the most affordable beans on the list, Peet’s is the best ground coffee for Moka pot brewing. You can select the grind size based on your brewing method, and coffee is ground to order right before shipping.
How to Choose the Best Coffee for Moka Pot
Moka pots have an undeserved reputation for producing bitter coffee, but that need not be the case. According to coffee expert James Hoffmann, it’s all about choosing the right coffee and preparing it correctly, no matter the type or brand of Moka pot you’re using.
Put good coffee in, use it right, and you get a delicious drink.
So just what qualifies as “good coffee”? This buyer’s guide has the answers.
What grind is best for Moka pot coffee?
As with any coffee maker, choosing the right grind setting is the key to optimal extraction. Too coarse, and you’ll end up with weak, watery, and overly acidic coffee. Too fine, and your coffee will taste bitter and burnt.
The best coffee grind for a Moka pot coffee is medium to medium-fine, not quite as finely ground as an espresso grind but finer than for a drip coffee maker.
To achieve this, I recommend buying whole bean coffee and grinding it yourself using a burr grinder. This helps ensure you dial in the right grind and guarantees your coffee is always fresh.
Can you use regular ground coffee in a Moka pot?
The Moka pot is a pretty forgiving brewer. Even if you buy pre-ground coffee that isn’t exactly the perfect size, the right beans will still brew a tasty cup. If you can, buy ground coffee from a brand that grinds to order so that you’ll still enjoy a fresh-tasting brew.
Which coffee roast is best for Moka pot?
There’s a reason the Moka pot is also known as a stovetop espresso maker. Like an espresso machine, it uses high pressure to brew a concentrated coffee, similar to a shot of espresso. For this reason, the same roast levels do well in Moka pots and espresso machines.
Typically, this means a medium to dark roast profile. These deeper roasts feature rich flavors of chocolate or toasted nuts, low acidity, a heavy body, and a creamy mouthfeel. All of which is nicely highlighted by an espresso-style brew.
Coffee connoisseurs shy away from brewing highly acidic light roasts using a Moka pot. Lighter roasts are denser, making them more challenging to extract using a fast brewing method.
However, if you love the bright acidity and crisp flavors of a light roast, there’s no reason not to try it in your Moka pot. Use the best grinder to ensure the grind size is consistent, and pack the filter basket as evenly as possible.
Consider an Italian brand
The Moka pot is an iconic Italian coffee maker, invented by Alfonso Bialetti in 1933 and still found in nearly every household across the country. It has become such a symbol of Italy’s coffee culture that you can find it in modern art and design museums worldwide (1).
So if you’re still unsure about the most appropriate coffee to use in your Moka pot, consider opting for an Italian brand, such as Lavazza or Illy. You can trust they’ve had plenty of experience brewing stovetop espresso coffee.
How To Brew The Perfect Moka Pot Coffee
Brewing coffee with a Moka pot is easy. But I like to use a few key tricks to avoid the burnt or bitter flavors of overheating and over-extraction. Let me teach you in this quick step-by-step guide.
You’ll need a 6-cup Moka pot, coffee, water, and a heat source. A scale and burr coffee grinder are optional but highly recommended.
- Fill the base of the Moka pot with filtered water to just below the safety valve. Place the coffee basket in the base.
- Weigh 28 grams of coffee and grind to a fine grind. Alternatively, measure 4 tablespoons of pre-ground coffee.
- Add coffee to the basket, and distribute the coffee grounds evenly using a toothpick or something similar. There is no need to tamp.
- Screw on the upper chamber, ensuring a tight seal with the rubber gasket, then place the Moka pot over low heat.
- Don’t walk away. Wait for the coffee to rise into the upper chamber. I like to turn off the heat once as I see coffee emerge.
- As soon as it starts making a gurgling sound, immediately remove the brewer from the heat to stop the brewing process.
- Serve immediately or pour into an insulated tumbler to keep the coffee fresh. Enjoy your delicious coffee!
You can watch our fun and educational guide on brewing coffee in Moka pot here:
The Verdict
The Moka pot’s reputation for bitter brews is entirely undeserved. You just need the right coffee. My top pick is Volcanica Sulawesi Kalossi coffee, a single origin from Indonesia with rich chocolate and fruit flavors and a creamy body.
If you’ve banished your Moka pot to the back of your cupboards, pick up a bag of these quality beans and bring it back from exile. A perfect cup of coffee awaits!
FAQ
No, a Moka pot doesn’t make espresso. It can’t achieve enough pressure to yield an espresso machine’s rich, crema-topped shot. But it is an affordable way to make an espresso-style coffee at home, with bold flavors and a heavy body – perfect for a quick caffeine hit or use in a latte, cappuccino, or mocha.
The best way to make regular coffee in a Moka pot is to follow the standard recipe for a Moka pot coffee and then dilute the resulting strong brew with hot water, like you’re making an Americano. I like to dilute using equal parts strong coffee and hot water (or warm milk).
The best coffee ratio for a Moka pot varies between about 1:9 and 1:12 coffee to water, depending on your taste and the beans you choose. For making coffee in a 6-cup Moka pot, that corresponds to between 23 and 30 grams of coffee.
No, you shouldn’t tamp a Moka pot because the pressure is much lower than in an espresso machine. If the grounds are too compact, the hot water will make its way through too slowly, resulting in over-extraction.
Moka pot coffee can be bitter for several reasons. The most common is that you are using low-grade or stale coffee beans. Over-extraction or overcooking can also cause bitterness, often because you left the pot on the heat for too long after the brew was complete.
Espresso beans are just coffee beans that the roaster has selected and roasted in a way that makes them well-suited to espresso. You can safely use espresso beans for coffee and coffee beans for espresso.
References
- Storr, T. (2019, November 8). How The Moka Pot Influenced Coffee Consumption. Retrieved from https://perfectdailygrind.com/2019/11/how-the-moka-pot-influenced-coffee-consumption/
25 grams of coffee will pretty much fill up the basket of my 6 cup Moka. What size do you use that you start with 250 grams?
This is all B.S. just buy a can of Madaglia d’oro ground espresso, use the funnel to scoop the coffee into itself, screw everything together and don’t let the flame come up the sides. This is the way Italians in America have been doing it for 80 years.
I live the flavor from the moka pot but not the sludge in the coffee so I use a paper filter wetted and stuck to the under side of the metal filter. It increases the time the water is in contact with the grounds so I use a course grind closer to french press size over medium heat and only takes 10-12 min to brew.
This is great info! Thanks for sharing! Will have to try the coffee you’re recommended. My husband and I are fairly new to this and have recently discovered the moka pot coffee brewing. So far we’ve been using temple coffee beans. We would grind them up on almost fine setting. It turns out delicious but now I’m curious to try your coffee:)))