Moka Pots

It was named after the city of Moka in Yemen, invented by Italian engineer Alfonso Bialetti in 1933, and quickly became one of the main elements of Italian culture. Bialetti Industries continues to produce the same model under the trade name “Moka Express.”

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Moka pot originated in Italy and is now most commonly used in Europe and Latin America. It has become an iconic design, exhibited in the Museum of Modern Industrial Art and Design, including Wolfsonian-FIU, Museum of Modern Art, Cooper-Hewitt, National Design Museum, Design Museum, and London Science Museum. Moka pots come in different sizes and can make 1 to 18 servings of 50 milliliters (2 ounces of fluid ounces; 2 US fluid ounces). The original design and many current models are aluminum with bakelite handles.

After World War II, Italian mocha coffee became popular throughout Southern Europe and became the standard way of making coffee in China. Its popularity has led non-Italian southern European manufacturers to make replicas or new designs inspired by original Italian designs. 

In Australia, Moka pots were traditionally used by Italian immigrants who arrived after World War II. By 2000, Mocha had become popular in many Australian homes. Today it is trendy at breakfast time. Australians usually add beer to the glass and fill it with boiled water or hot milk.

Moka pots are usually aluminum, but sometimes they are also stainless steel or other alloys.

Brewing coffee with a Moka pot 

Moka pots are used on a flame or electric stove.

Although the everyday use of these jars does not require much theoretical understanding, between 2001 and 2009, several physics papers have been written providing models for the process, using the ideal gas law and Darcy’s law to gain insight into how jars are how to produce. Effectively, it dispels the popular myth that a Moka pot requires boiling water to brew (the vapor pressure of the water combined with the expanding gas is sufficient) and provides insight into the kinetics of extraction. 

The water in the boiler almost reaches the safety relief valve (some models have an etched water level mark), and a funnel-shaped metal filter is inserted. Italians do not usually preheat the water they use, but well-known baristas such as James Hoffmann and Tristan Stephenson recommend using preheated water in the base.  Simulations by physicist Warren King also show that cold water can result in too low a temperature for caffeine extraction, but boiling water can cause too much temperature. King recommends a 70°C preheat for best results. Add finely-ground coffee to the filter, as shown below. The tightness of the coffee packaging can affect the speed of brewing. [9] Put the pot on a suitable heat source to heat the water.

The gasket ensures that the device is tightly closed and allows pressure to accumulate safely in the lower part. The safety valve provides the necessary relief to prevent excessive force.

Due to the expansion of the enclosed air and the increase in the vapor pressure of the increasingly heated water, the heating of boiler A causes the pressure to increase gradually. When the pressure becomes high enough to force the water through the coffee grind and upward through the funnel, the coffee will pour into the upper chamber. Boiling water is unnecessary or undesirable to generate sufficient brewing pressure, and the extraction temperature is usually not higher than the temperature of other brewing methods.

The steam bubbles mix with upstream water when the lower chamber is almost empty, producing a characteristic rattling sound. Navarini et al. This is the “strombolian” stage of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which can lead to rapid over-extraction and undesirable results; therefore, once this stage is reached, it should be done by removing the pot from the stove Come and stop brewing.

Contrary to intuition, adding more water to a lower chamber will not extract more coffee at the same temperature; in fact, adding water will reduce air volume. The expansion of air forces the boiler water to rise in the funnel. Therefore, under typical operating conditions, the importance of coffee is proportional to the volume of air in the lower chamber. On the other hand, the volume of coffee obviously cannot be much larger than the initial volume of water. Therefore, the recommended fill level of “just below the safety valve” will yield near maximum at any final temperature.


Moka pots require regular replacement of rubber seals and filters and check that the safety release valve is not clogged. When the rubber seal is new, it may change the taste of the coffee, so it is possible to do several “dry runs” without coffee or “priming” it with used coffee grounds. It’s an urban myth that coffee stains are best left in the Moka pot – rancid coffee should be wiped off all pot parts. Moka pots are generally not dishwasher safe. Running a pan through a dishwasher often causes the aluminum’s protective oxide layer to corrode and oxidize, allowing the newly exposed aluminum to react with the air, creating a dirty, reactive, and blackened surface. Pot brewing after dishwasher use can cause even more aluminum to seep into the coffee while not producing unsafe levels. A mild detergent is recommended.

Moka pot size

Moka pots come in various sizes, depending on the 50 ml (2 fluid ounces; 2 US fluid ounces) espresso cups they produce. 

Features of Moka coffee

The flavor of Moka pot coffee depends mainly on the type of coffee beans, the degree of roasting, the fineness of the grind, the moisture, and the degree of heating.

Moka pots are sometimes referred to as stove-top espresso machines, and their coffee extraction rate is slightly higher than that of traditional espresso machines.

However, typical mocha coffee is extracted at a relatively low pressure of 1 to 2 bar (100 to 200 kPa), while the standard for espresso has a pressure of 9 bar (900 kPa). Therefore, mocha coffee is not considered an espresso coffee and has different flavor characteristics. 

Variations and brands

Several companies have modified the design of the Moka pot. One such design incorporates a weighting valve at the top of the nozzle as a pressure regulator, allowing pressure to build up in the tank like a pressure cooker. Compared to a standard Moka pot, this method builds up the tension faster (because there is much less steam leakage), so it can reach the level required for water to rise through the ground coffee in a shorter time. However, before the liquid bursts through the nozzle, the weighting valve allows the pressure to build up, and the temperature rises slightly further. The result is that the coffee is brewed at a higher pressure and temperature than a standard pot, making it more similar to espresso, and therefore has a more pronounced grease.

Another variant allows the milk to be frothed and mixed with coffee during the brewing process.

Coffee Machine History: The Moka Pot 

Equally ubiquitous and divisive among coffee fans, the beautifully designed Moka pot was invented in 1933 by Luigi di Ponti. The machine was quickly put into production by Alfonso Bialetti, a bearded metal machinist from Piedmont, who put what di Ponti called the “Moka Express” (an aluminum pressure-driven stovetop coffee machine) into one of the most famous and familiar coffee machines. The winemaker of the world.

Although it was essentially an osmotic device, Bialetti lore suggests that the machine was inspired by early washing machines, which used a heat source to boil a bucket of soapy water and raise it from a tube, which could target dirty laundry. Instead, of course, the Moka Express makes the hot water flow up, through the coffee grounds, and rise the tube – meaning the brewed coffee doesn’t have to go through any additional coffee filters, as the coffee grounds stay in the final extraction below.

The charming octagonal Moka pot, sometimes called caffettiera, macchinetta, or stove-top espresso machine, carries a cup of thick mud with you, which has historical significance in coffee. As a design work, it enjoys an international reputation, and perhaps only Chemex can match it in terms of aesthetics. (It can be found in Cooper-Hewitt, the National Design Museum, and many other museums.) As an industrial innovation, it is also worth noting: the aluminum structure of the coffee machine was revolutionary in the coffee of the time, and the coffee machine’s Gradually popularized and modernism turned to the prominent position of aluminum in the kitchen. (However, many modern models are made of stainless steel and even have smoother and sexier shapes, such as “Venus”.)

“This democratization of coffee styles previously associated with the cafe or restaurant experience was one of the first home-brewing revolutions.”

Culturally speaking, the Moka pot marked a historic shift in espresso from being a drink that could only be used outdoors to one that could be used at home, coinciding with the recession in Italy in the 1930s. Bearing in mind that commercial-grade machine-made espresso has a much higher pressure (9 bar) than boiling water in a stovetop pot can provide (maybe 2 bar if you’re lucky), these brewers can produce robust and concentrated coffee, which many home drinkers prefer as an alternative to traditional espresso. This democratization of coffee styles previously associated with the cafe or restaurant experience was one of the first home-brewing revolutions.

When brewing, put water in the lower cavity of the pot (it is best to start with boiling water to avoid “roasting” your coffee grounds before the extraction begins), and then evenly put drip-sized ground coffee In the coffee cavity. Then put the pot on the heat source, open the lid, the water slowly heated at medium-high temperature will eventually boil and rise through the coffee, extract it, and then send it from the nozzle into the top chamber. Once the extraction is complete, people can close the lid and dispense their strong beer from their historic octagonal pitcher.

In 1953, the company commissioned a painting as iconic as Moka Express: Bialetti’s painting was a fingertip, pudgy man with an impressive mustache. 

While it’s not for everyone—one of the Moka’s downsides that many consider a poor extraction and metallic taste—it’s a brewing method that many admire and deserves a place in the continuing classic of the coffee invention and innovation respect.

How to brew coffee with a Moka pot

To make coffee in a hob mocha coffee machine, first, unscrew the base, remove the metal coffee filter, and then pour cold water at the bottom to the height of the safety valve. Replace the filter and spoon, add enough coffee powder to reach the top. Grinding should be medium fine, roughly the same as or more acceptable than paper filters. If the grinding is too fine, the water will not pass because the pressure is not strong enough, or the water will overheat and over-extract when trying to extract bitter substances. Sweep the top with a knife blade or spatula to level the coffee. You can compact the coffee powder slightly with the bottom of the glass that fits the diameter of the filter, but do not tamp the coffee too hard. Otherwise, the water will not pass through.

Screw on the upper chamber and place the mocha coffee on medium-low heat. After about 3 minutes, the coffee will begin to hiss and drip from the two holes on the side of the upper compartment tube. The tube in the upper compartment is designed to be partially closed to prevent coffee from spilling on the entire stove when the lid is opened (usually this is the case so you can know when the coffee is ready) and to add to the coffee belt on the final journey Come more pressure. Some people even buy small metal caps that fit the tubes to restrict further the flow, which is said to enhance the taste. These have little effect.

Screw on the upper chamber and place the mocha coffee on medium-low heat. After about 3 minutes, the coffee will begin to hiss and drip from the two holes on the side of the upper compartment tube. The tube in the upper compartment is designed to be partially closed to prevent coffee from spilling on the entire stove when the lid is opened (usually this is the case so you can know when the coffee is ready) and to add to the coffee belt on the final journey Come more pressure. Some people even buy small metal caps that fit the tubes to restrict further the flow, which is said to enhance the taste. These have little effect.

If you just open the top and take the pot out of the flame about halfway through, you can get a better espresso than many people use their electric steam espresso or even their pump espresso machine. Don’t indulge in producing crema. If you get it, think of it as a star blessing.

How to Brew Espresso in a Moka Pot

Have you been craving a delicious cup of espresso at home but don’t want to invest in an expensive machine? If you’re looking for an affordable, traditional way to make espresso-like coffee, the Moka pot is the way to go.

Moka pots are great because they make an espresso-like coffee that isn’t as strong as espresso but not as weak as a drip coffee. They’re the perfect blend to get that nice touch between flavor and ambiance. While it’s not espresso, the Moka pot has 2-3 times the brew strength of regular drip coffee and will still satisfy any espresso craving.

The Moka pot combines the charm of the old world with the need for an espresso drink in the new world. While a Moka pot won’t precisely replicate an espresso shot as you’d see in a coffee shop, it can come close enough.

So there is no need to invest in an expensive espresso machine. Here’s how to make espresso in a Moka pot without breaking the bank and in the comfort of your own home.

What is a Moka pot?

Making espresso in a Moka pot is both elegant and efficient. The origin of the Moka pot can be traced back to Italy. Its function is straightforward, easy to operate, and has a classic and exquisite brewing style. Not to mention it is just simple fun.

Moka pot works wonders through two essential variables: pressure and heat. The four main parts to achieve this goal are the base, the top chamber, the inner funnel, and the filter.

Moka pots use steam pressure to force water through a filter to produce a cup of coffee similar to espresso. The Moka pot is filled with water in the bottom chamber, and the ground coffee is placed in the filter above the water. Once heated, steam is generated, forcing the water through the filter, resulting in a strong coffee.

Make the Moka pot magic.

Are you ready to start making espresso in a Moka pot? The process is straightforward, but before we start, we need to:

1. Fill the Moka pot with water

Fill the lower cavity with cold water under the valve. The excessive filling can make the coffee soak in water and affect the flavor, so make sure not to use too much.

2. Grind the coffee beans

Grind the coffee beans to a fine consistency until you have enough coffee to fill the Moka pot funnel. Similarly, you can use an automatic burr grinder or pre-grind coffee beans in the store. Do not use too finely ground coffee because it will clog the equipment.

3. Add coffee to the Moka pot

Insert the funnel and fill it with ground coffee. Try not to fill the filter with coffee or compact the coffee (this will create too much pressure in the Moka pot). Remove all coffee grounds on the edge of the funnel.

4. Prepare the remaining mocha pot

Screw the upper part of the pot to the base. When fixing the pot, make sure to tighten the pot by holding the pot instead of the handle, as the pressure when tightening the pot may damage the handle.

5. Heat the Moka Pot

Choose the burner size that fits the bottom of the Moka pot. For gas stoves, make sure that the flame is not more significant than the bottom of the pot (you don’t want the flame to wrap around the side of the pot). Place the Moka pot on the stove until the water boils and the coffee flows from the center column.

There will be a grunting sound during this process. Take it slow – to extract the full flavor of the espresso, you need to heat it slowly. If the temperature is too high, the coffee will start to “sputter” as it is poured and may taste burnt. But fear not! Re-brew and heat the Moka pot to a slightly lower temperature if this happens.

6. Check Coffee Strength and Stir

When the top of the Moka pot is full of coffee, and the spout starts to form a light brown foam, remove it from the stove. This foam appears seconds before the coffee is fully cooked, so once it does, your brew is done! Before pouring the coffee, you can use a small spoon to stir a little in the upper chamber.

7. Serve Your Espresso

Pour your coffee into a fancy mug and ta-da! You’ll have a full-bodied, full-bodied, and rich cup if done right. For cleaning, hand wash in warm water and dry thoroughly with a towel. Make sure all parts are arid before putting them back together.

8. Make a great espresso with steamed milk

To make a great espresso drink with a Moka pot, heat some milk in a stainless steel pitcher until it steams and froths it with a frother. Pour steamed milk and foam over your espresso, and you’ve got a latte!

Other tips and frequently asked questions


After brewing a delicious cup of coffee, it is essential to clean the Moka pot before brewing the next cup of coffee. If it is not clean, you will contaminate your future coffee cup with an old, unpleasant coffee smell the next time you brew.

In addition, please make sure to clean the Moka pot only with warm/hot water. This is helpful because coffee has a lot of flavor and oil. We want to keep any remaining oil to enhance our next cup slightly, but we also want to get rid of the ground that has been extracted.

To reach the inner funnel, a helpful tip is to take a straw or something slender, wrap it in a thin cloth, and wipe the inside. This will eliminate coffee buildup and the most challenging parts of the interior to clean. You don’t have to do this after every cup of coffee, but you should do it at least once a week to maintain a consistent and clean brew.

Stove heating

When heating the Moka pot on the stove, make sure that the flame on the stove does not surround or embrace the bottom of the pot. You want your flame to be small and fit the bottom of the pot.

If possible, try to place your Moka pot closer to the outer ring of the stove. This will prevent the handle from overheating and reduce the risk of any accidental burns.

“How long can the Moka pot last?”

The Moka pot can be used for decades if cleaned and maintained correctly.

This may be one of the most significant benefits of this device. Other methods of making espresso, such as real espresso machines, will last for several years. However, these machines may cost hundreds to thousands of dollars to repair/replace. If it is broken or damaged for a Moka pot, it only costs 20-40 dollars to buy a new one.

“Can I use it to make cold brew coffee?”

Since the Moka pot works by pressure and heat, it is best not to make cold drinks. Making cold brew requires soaking and time to extract the deliciousness of the beans. However, if you feel desperate, we guarantee that we will not judge whether you just want to pour beer into a cold glass and put a few ice cubes in it.

Wrapping up

After mastering this process, make sure to continue testing with different types of coffee until you find the perfect combination for your taste buds. The Moka Pot requires some experimentation because it is not an automatic machine. Still, if you want to make a genuinely premium espresso by yourself, the feeling that Moka Pot provides makes time and patience worthwhile.

Nothing is more enjoyable than making a delicious cup of espresso with your own two hands. The Moka pot is just one of several simple ways to make a cup of espresso at home. 

Moka Pot VS Espresso Maker: Which Should You Buy?

They were staring at a shiny new espresso machine and trying to decide if you should get a cheaper Moka pot? These coffee brewers often go head-to-head when it comes to purchasing decisions.

But they are very different beasts.

Sure, they both make super espresso, but other than that, they have very little in common.

Let me walk you through the differences (and similarities) to make an informed decision that suits your taste and lifestyle.

Break the Espresso Myth

Before we continue, you need to know a few things.

Although it is called a “stove espresso machine,” the Moka pot does not brew authentic.

Yes, the Moka pot uses intense pressure to brew coffee, but only 1-2 bars. This is more than most people generate manually, but it can’t compare to an espresso machine. Modern espresso machines use a pressure of 8-10 bar for brewing. This is 5-10 times the pressure of a Moka pot, depending on the device.

Yes, the coffee brewed by the Moka pot is robust and is the closest to espresso without a real espresso machine, but, by definition, it is not an authentic espresso.

Coffee flavor

The strength of the coffee from the Moka pot is usually 2-3 times that of ordinary drip coffee. It is intense, bold, and heavy. Unfortunately, the brewing process makes it easier to brew bitter coffee.

Moka pot coffee can still be balanced, round, and sweet, but usually, coffee has a more profound flavor profile than regular coffee.

The concentration of espresso is usually 5-8 times that of ordinary drip coffee. These lenses are robust, full-bodied, and very flavorful. Like Moka pots, they can quickly become bitter if you are not careful.

Espresso can be rich, balanced, sweet, bright, and beautifully complex.

The versatility of brewing

Both Moka pot coffee and espresso are strong enough to be mixed with other ingredients to make exciting drinks.

However, because of the higher concentration of espresso, it is more versatile. The taste is tighter and goes further in beverages.

For example, a cappuccino made with 2 ounces of Moka pot coffee may not be solid, but a cappuccino made with 2 ounces of espresso will taste good.

Both are versatile, but the flavor of espresso goes further in more extensive and more complex creations.


When you look at these two winemakers side by side, it is obvious which one is more troublesome if something goes wrong.

A Moka pot is a simple brewing vessel consisting of several parts. There are no wires, no fragile pieces, and materials that break easily. A broken Moka pot is only an unfortunate loss of 20-30 dollars. It’s sad, but it won’t be difficult to replace.

On the other hand, espresso machines are very complicated. There are many electrical components. The mechanical structure is far more complex, and, simply put, there are more to be destroyed.

A technical failure in an espresso machine can cost hundreds of dollars to fix it correctly, and you may need to find someone to do the job.

Household espresso machines can usually last for several years if they are well maintained. Chances are you have nothing to worry about. However, a well-maintained Moka pot can last for decades if you can manage to keep it for that long.

Ease of Brewing

This is the big problem I see for you. Espresso is hard. Since coffee is so concentrated, every tiny mistake can significantly impact the taste of the coffee.

I’m not trying to scare you away from espresso, but as a trained barista who can make incredible shots on high-priced commercial equipment, I know the challenge and want to know about it in advance.

There are many variables at play, and you have to control each one. It can be infuriating, but it’s also advantageous when you shoot beautiful, delicious shots.

Now, Moka pots aren’t exactly a walk in the park either, but they’re easier to brew than espresso. It does take some time to master the process and learn what to pay attention to, but it’s easier to come by once you have a few good batches.

This will be an everyday challenge if you want to brew killer espresso. Differences in the CO2 content of coffee beans from one day to the next can affect your shots.

Now, you can do it. You can learn how to make great shots every day. But it takes some time, deliberate effort, and probably a lot of reading.

Are you ready for a challenge, or would you instead use a Moka pot to save energy for other areas of your life? If you simply don’t have the time or energy to drink espresso, don’t worry. I get it.

Which should you buy?

I can’t make a choice for you, but I’ve tried to make it as simple as possible.

Would you choose a simple Moka pot to brew a full-bodied, full-bodied coffee? Or will you take on the espresso machine challenge and aim for sweet, bright shots?

I know you will make the right decision for you.

Always remember that no matter which brewer you choose, you are wasting time and energy if you use old, over-roasted, or poor-quality coffee beans.

Common Moka pot questions answered.

Brewing coffee in your Moka pot can be a little frustrating, but it’s also a rewarding way to get the hang of it.

The coffee brewed from the Moka pot is delicious and versatile. It can be enjoyed on its own or mixed with other liquids to make other beverages, such as hot water for an Americano or steamed milk for a cappuccino.

Once you get the hang of it, you can easily repeat the brew.

So go ahead and ask your questions and take the time to figure it out. It’s worth it.

Let’s dive into some of the most common Moka pot problems.

1. Why is my coffee bitter?

Were you frustrated with bitter Moka coffee? No-we all start from there.

The thing is this: it will only get better.

Bitter coffee is caused by several reasons, mainly these two:

We’re just assuming you’re using professional-grade freshly roasted beans, so the problem could be that you’re over-extracting your coffee. You’re pulling too much from the ground.

Your goal is to extract less.

There are several ways to do this.

Grind in a coarser setting: The water will not quickly remove the flavor from the more extensive ground, which should bring some balance.

Don’t soak for that long: Use preheated water or a higher temperature setting to shorten the time the floor is heated.

2. So… what’s the matter with cold towels?

Many Moka pot brewing guides, including our own, recommend using a cold towel to cool the Moka pot quickly after brewing.

This is why.

The Moka jug is a large metal beer jug. Even after the brewing is completed, the metal will become very hot and may even stain the coffee.

Cold towels do two things:

No, it’s not required, but it’s an easy way to reduce the risk of bitter coffee.

Another way is to run the pot under cold water after brewing.

3. Can a Moka pot make espresso?

I know that Moka pots are often referred to as “stovetop espresso machines,” but sadly, that description is a bit… optimistic.

You see, espresso is made when hot water is passed through ultra-fine coffee grounds at 8-10 bar pressure. Moka pots can only produce 1-2 sticks.

It’s not enough to be called an authentic espresso, although the result is espresso.

The coffee is still strong, heavy and suitable for artificial espresso beverages like cappuccino and Americano. But if you want to make authentic espresso, you need a real espresso machine.

4. Should I start with cold water or hot water?

I highly recommend starting with hot pre-boiled water.

This reduces the time it takes to brew coffee and prevents the hot Moka pot from getting so hot that it “brews” ground coffee before brewing begins. Cooked grounds taste metallic and bitter. Total.

Many people use cold water with no problem, but it is more risky than necessary. And it always seems to take longer to heat water in a Moka pot than in a kettle.

5. What size should I buy?

Sadly, the size of your Moka pot is not adjustable.

3-cup Moka pot designed to brew 3 cups (about 5-6 ounces)

A 6-cup Moka pot designed to brew 6 cups (about 10-12 ounces)

The general rule is to load the coffee to the top of the basket and the water to the bottom of the release valve (or marked line).

While it’s okay to use less coffee or water, it’s not recommended. Using less than one or two ingredients can easily lead to over-extraction.

So, if you’re just brewing for yourself, you probably don’t want that 6 cups, but you’ll have to make that decision yourself.

Since we’re a bit on-topic, if you want to make a less intense coffee, don’t use less coffee – just add some water to the result to taste. Stick to the brewing routine!

6. Do I want to compact the coffee grounds?

Under no circumstances should you ram the ground in a mocha pot. Although it is necessary for an espresso machine, it is the secret of the Moka pot disaster.

The espresso coffee machine has many built-in fail-safe devices. If too much pressure is generated, the engine will not explode. This is almost impossible because the water is forced through the ground so strongly.

However, the Moka pot is not so durable. Even with a relief valve, excessive pressure may cause the pot to explode, causing injury from hot water or splashes. The 1-2 bar pressure generated by the Moka pot is not enough to force water through the ground coffee if it is tight.

Do not compact or tamp the ground!

7. Is the Moka pot suitable for camping?

There are not many coffee machines suitable for campers, but the Moka pot is one of them. It can be used on a portable stove or even a campfire to make strong coffee. Moreover, with 12 cups and other larger models, you can quickly dilute the brew and serve more than four people.

However, there are some disadvantages to consider.

First of all, it is difficult to be as precise outdoors as in a well-lit kitchen, which means it will be much easier to over-extract and brew a bitter cup.

Second, the Moka pot is not very compact or light. They can be a bit burdensome if you have to drag backpacks far, although they are easier to pack than other brewers due to their durable construction.

Another excellent outdoor coffee option is the Aeropress.

Although once abandoned, the Moka pot has found its place in the world of specialty coffee. Be patient with the winemaker. As we are all rediscovering, it is worth it.

But remember, if you don’t start with freshly roasted premium coffee beans, you have no hope of brewing a good Moka pot coffee-it is always bitter.

A quick guide to Moka pot safety and cleaning

Explosive coffee machines — incredibly pressurized — tend to ruin the day. Yes, cleaning is not that fun, but trust me…it is necessary, especially for Moka pots. Safety and cleanliness are related to this beer machine.

I can’t say with certainty what he did to make his beer machine explode like that, but I do have some guesses-most of which are related to cleaning.

In this quick guide, I will show you how to keep the Moka pot in its best condition and keep it safe so that you don’t have to worry about an explosion in the kitchen. Don’t worry-everything is simple.

Why does the Moka pot (rarely) explode

The Moka pot is more than just immersing coffee grounds in water. They generate a lot of steam pressure-if. Your beer brewer is in poor condition. This pressure can be troublesome.

Like anything pressurized, drastic pressure changes may cause extreme reactions in the device. Sometimes, the pressure is too great for the container, so it will explode violently once it can no longer withstand it.

The Moka pot has a safety valve designed to prevent excessive pressure build-up in the device. Once the pressure exceeds the required pressure, it will be ejected from the valve in the form of steam.

In 99% of cases, it works exactly as it should. But what about the other 1%? Well, that’s when you hear a loud noise, and eventually, coffee is on the ceiling.

There are several reasons for the failure of the safety valve:

As you can see, half of these problems are related to dirty safety valves. I told you that safety and cleanliness are related to the Moka pot!

Let us understand how to keep the Moka pot clean and without risk of explosion.

How to clean the Moka pot

Thankfully, cleaning the Moka pot is a straightforward process. It only takes you a few minutes, but it can prevent your Moka pot from ruining your kitchen — or worse — ruining the taste of coffee.

Over time, coffee oil and fine powder will accumulate inside the Moka pot. These are not harmful to your health (unless these reasons are in the safety valve), but they do affect the flavor of your brew. The old oil will deteriorate, and the ground will continue to pass on the bitterness to subsequent brewing.

So, even if you like random explosions, if you don’t want the taste of coffee to drop over time, you should still clean your Moka pot.

Rinse and dry after each brew

Once the Moka pot has cooled, take it apart and remove the filter basket. Dump the waste into the trash, rinse and dry the filter basket thoroughly. Now give the other parts a good rinse and dry. You can use a paper towel to remove stubborn dirt from the basket or seal.

Especially if you have an aluminum Moka pot, you need to make sure everything is very dry before putting it all back together.

Do not put the Moka pot in the dishwasher. Do not scrub the Moka pot with abrasive materials. The aluminum Moka pot has a coating that keeps the coffee from getting a metallic taste, and you don’t want to wipe it off accidentally.

This basic process is the key to a clean Moka pot, but it may not be enough if your water source is hard. If so, if you use your Moka pot regularly, you’ll want to give your Moka pot a more in-depth cleaning twice a year or so.

Descale your moka pot

All coffee machines eventually need to be descaled. Even soft water contains small amounts of minerals-they will ultimately accumulate and cause blockages.

This is what we will use:

These two acids are strong enough to break down hardened calcium deposits but are generally considered safe in stainless steel and aluminum Moka pots. You can also use a particular coffee machine descaler, but you may already have both of these acids.

Let’s see how it works:

Although the entire process takes a few hours in total, there are only 5-10 minutes of hands-on cleaning time—and there is still a long way to go. Old coffee grounds will not contaminate your brewing, your Moka pot will not have valve failure, and you can brew with complete confidence.

Of course, cleaning is only a small part of ensuring that the coffee you drink every day is rich, delicious, and super satisfying. The most important part? Coffee beans.