We recommend a fine-to-medium grind for moka pot brewing, similar in texture to table salt. This should be slightly coarser than what you would use for a commercial espresso machine, but significantly finer than filter or cafetière grind.

A good way to tell if your grind is correct is by the flow of the coffee in the pot. If the coffee struggles to emerge or "sputters" violently, your grind is likely too fine; if the water rushes through too quickly and tastes weak or sour, try a slightly finer setting. If you’re ever in doubt, just get in touch and we can help you dial in your home setup.

The moka pot is known for producing a heavy-bodied, intense cup that sits somewhere between a filter coffee and an espresso. Because it uses steam pressure to push water through the grounds, it extracts more oils and solids than a paper-filter method would.

In the coffee world, people often describe the moka pot as producing a "viscous" and "punchy" cup. It is the ideal method for those who enjoy a rich, textured mouthfeel and want a coffee that can stand up beautifully to milk or cream, highlighting the deep chocolate and nutty notes in our darker roasts and blends.

While you can use cold water, we highly recommend filling the base with pre-boiled water before placing your moka pot on the stove.

By using hot water, you drastically reduce the amount of time the moka pot sits on the stove. This prevents the metal of the brewer from over-heating the coffee grounds before the water even starts to move, ensuring you don't "cook" the coffee and end up with a burnt or metallic taste. This simple step is the secret to a much sweeter, cleaner stovetop brew.

Since the moka pot is so versatile, it’s a great way to experiment with both our signature blends and our rotating single origins.

Our Red Stag Espresso is a perennial favourite for this method, offering a classic, bold profile. If you prefer something more nuanced, our True North provides a beautifully balanced cup that works ideally with a moka pot.