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Stovetop Espresso Pots

Creating Traditional Espresso Flavors Since 1933

True to the dark and strong flavors known to be found in Italian Espresso, the traditional Moka Pot (or Stovetop Espresso Maker) was first developed in 1933 by Italian coffee enthusiast Alfonso Bialetti–rising in popularity alongside the classic flavors of Italian Espresso. Widely recognized for its ability to extract every last drip of caffeine, Moka pots offer a unique system for preparation which rivals many electric espresso machines. In contrast to electric pump machines, the stovetop espresso maker typically does not produce much crema–but this creates a clarity of brew which largely contributes to its strongly pronounced flavors. There are many ways to enjoy an espresso, but there is only one way to create the flavors of a traditional Italian stovetop espresso.

Simple & Traditional: Moka Pot Brewing

Much of the process for brewing a Moka Pot happens behind the scenes. Simply set your espresso maker up for success and allow the brewer to work its magic. Following is a brief description of the brewing process:

Fill the boiler with water up to the safety valve. Insert metal filter into boiler/base. Using a grind level that is moderately more coarse than levels used for electric pump machines–fill metal filter with ground coffee and do not pack coffee down (do not tamp). Securely screw top-chamber carafe over metal filter. Coffee will be steamed from boiler, through filter, and collected in the upper chamber/carafe. Place fully aligned & linked Moka Pot over a stovetop compatible for medium-heat brewing.

The Moka Pot will signal its finished status through its trademark gurgling noise made through its 'Strombolian Phase'. This is created when the chamber approaches a near-empty state, and the high-temperatured bubbling steam labors to meet upstreaming water.