Brewing coffee in a Moka pot (or stovetop espresso maker) can produce a delightful cup of coffee. However, not all coffee beans are well-suited for this coffee brew method. Choosing the best coffee for Moka pot has the right characteristics to stand up to high pressure and heat while still producing a balanced, flavorful Moka’s coffee.
What type of coffee is best for Moka Pot? After years of brewing coffee with a Moka and testing different beans for Moka pot in my Moka pot at home, I’ve identified 5 coffee beans for Moka pot that consistently yield excellent results.
Whether you’re new to stovetop coffee maker coffee or looking to optimize your coffee brewer, these whole bean-to-make coffee recommendations will help you get a great Moka cafe every time.
- Look for medium or medium-dark roast coffee beans as lighter roasts can taste weak and bitter.
- Go for Latin American beans like Brazilian and Colombian which have the body and chocolatey notes of Moka’s coffee.
- Avoid very dark roasts as they can be overly bitter and burnt-tasting in a stovetop coffee maker.
- Seek out high-quality 100% arabica coffee beans for the best complex flavors.
- Grind coffee beans for your Moka to the right fine consistency – slightly coarser than an espresso machine grind.
What type of coffee is best for Moka Pot?
Brewing coffee at home has always been special for me, but the allure of the Moka espresso pot transformed my ritual. Unlike any coffee machine or drip coffee maker I had previously used, this traditional method of creating concentrated coffee intrigued me.
Initially, I grappled with choosing the best coffee bean varieties to use. Would espresso coffee beans be the ideal fit from the wide range of coffee bean varieties, or is there a different type of coffee bean that’s more suitable?
The journey led me to explore various types of beans and understand the unique character each brought when brewing in a moka pot. In this section, we’ll delve into my curated list of the best coffee choices that enhance the coffee experience. Let’s embark on this exploration of coffee for the moka pot together.
Lavazza Super Crema Espresso
Lavazza Super Crema is an Italian espresso coffee blend specifically crafted for Moka and espresso machines to make delicious milkiest coffee drinks. It consists of a blend of Central and South American coffee beans roasted to a medium-dark level
The chocolate and nutty notes of the Brazilian beans for your moka pot combine beautifully with the mild acidity of the Colombian and Guatemalan beans. This creates a harmonious, well-balanced flavor profile perfect for Moka’s coffee.
The medium-dark roast provides the body and richness needed to stand up to the pressure of a stovetop cafe without becoming overly bitter or burnt-tasting. The fine coffee ground allows for proper extraction. For this type, I recommend using a grind slightly coarser than an espresso roast.
With its velvety crema foam, complex aromas, and rich taste, Lavazza Super Crema is my top choice for Moka pot coffee drinkers who appreciate a traditional Italian coffee flavor.
Peet’s Major Dickason’s Blend
Named after Peet’s coffee pioneer Alfred Peet, Major Dickason’s Blend is a signature medium roast blend crafted specifically for rich, intense coffee. It combines the best beans from Indonesia, Central America, and East Africa.
The base of the blend consists of smooth, chocolatey Indonesian beans that provide body and intensity. Central American beans add layers of caramel and fruit, while East African beans provide bright, floral notes.
Together, these bean origins create an incredibly complex, vibrant, and harmonious coffee that works perfectly in Moka’s coffee. The medium roast provides richness without going overboard, allowing the origin character to shine.
For Moka’s coffee brewing, I recommend grinding Major Dickason’s slightly coarser than espresso grind. This allows for proper extraction and a wonderfully balanced cup. The result is a symphony of flavors from citrus to cocoa.
Koffee Kult Medium Roast Colombian
From the mountains of Colombia, this single-origin medium roast from Koffee Kult makes for an incredible Moka coffee.
The beans are 100% arabica sourced from Colombian family farms committed to quality. The medium roast highlights Colombia’s characteristic bright acidity balanced by sweet, chocolatey undertones.
Unlike darker roasts, this coffee preserves the fruity and floral essence of Colombian beans. You can expect tangerine acidity complemented by red apple sweetness and notes of cocoa and honey.
The medium body stands up well to Moka’s coffee extraction for a cup that is lively, complex, and refreshing. For best results, the grind is slightly coarser than espresso by the coffee grinder. Koffee Kult Colombian is the ideal choice for coffee drinkers who enjoy flavor clarity and origin character.
Volcanica Costa Rica Tarrazu
Grown in the fertile volcanic soil of Costa Rica’s Tarrazu region, Volcanic Costa Rica Tarrazu makes for a sweet, vibrant Moka’s coffee.
As a medium roast 100% arabica bean, it preserves the coffee’s inherent fruitiness and acidity from the high altitude Tarrazu terrain. You can expect intense yet balanced notes of citrus, red berries, and dark chocolate.
The medium body and seamless finish ensure this coffee extracts nicely in a Moka’s coffee without over-extraction bitterness. As Moka’s coffee is always, grinding slightly coarser than espresso brings out the juicy complexity of this coffee.
For those who enjoy vanilla-flavored coffee with fruit-forward notes and chocolate undertones, Volcanic Costa Rica Tarrazu is a delightful choice for your stovetop’s brewing.
Bird Rock Coffee Roasters Espresso Blend
San Diego-based Bird Rock Coffee Roasters offers an expertly crafted blend of espresso perfect for Moka’s coffee. It combines bright Latin American beans and rich Indonesian beans for a complex yet approachable cup.
The Latin American components provide juicy notes of apple, lime, and red berries. The Indonesian Sumatran adds an earthy body with hints of chocolate and cedar. The medium roast unifies these origins while preserving acidity and enhancing sweetness.
Bird Rock’s Espresso Blend yields a vibrant, balanced coffee that sings with fruity and spicy flavors in the high-pressure Moka’s coffee environment. Grinding it slightly coarser than the espresso grind optimizes the extraction.
This versatile blend satisfies anyone craving a lively and nuanced moka coffee. Both espresso lovers and black coffee drinkers will appreciate Bird Rock’s blend.
Similar to how Coffee Bean expertly blends various grades of matcha to create their signature coffee bean matcha type, Bird Rock uses a proprietary blend of beans to produce a complex, balanced coffee that shines as both an espresso and black coffee.
Frequently Asked Questions
Are lighter or darker roasts better for moka pot works?
For moka works, medium and medium-dark roasts tend to work best. Lighter roasts can taste weak, sour, or even bitter in a Moka’s coffee due to under-extraction. Very dark roasts often over-extract and taste burnt. Aim for a medium roast that provides sweetness and body without harshness.
What right type of coffee bean is ideal for Moka?
Latin American beans like Brazilian and Colombian are perfect for Moka Cafe, as they provide the chocolatey body and sweetness that complements Moka Cafe’s strong extraction. African and Indonesian beans can also work well by contributing fruitiness and intensity. Ultimately, a blend of bean origins often produces a balanced Moka cafe.
Should I use Robusta beans in my Moka cafe?
Robusta beans contain more caffeine than the smoother Arabica but tend to have harsher, more bitter flavors. While some Italian moka cafe blends contain Robusta, I’d recommend sticking to high-quality 100% Arabica beans for the best flavor.
How coarse should the coffee ground be for Moka?
Use a grind slightly coarser than espresso roast, which allows the water to properly extract through the Moka cafe without over-extracting. Espresso grind can choke the Moka Cafe, while drip grind does not extract fully. Moka Cafe needs its own grind size in between espresso and drip.
How can I avoid a bitter or burnt Moka Cafe?
To prevent bitter or burnt flavors, use a medium or medium-dark roast coffee bean instead of a dark roast coffee. Grind coarser than espresso to optimize extraction. And make sure not to boil the pot dry, which can scorch the coffee you use. Stop the brew when it gurgles. Experiment to find your perfect Moka pot brewing method.
While the Moka pot’s high-pressure challenges some coffee beans, the right bean selection yields amazing coffee concentration and crema. Choosing a coffee blend with the body, sweetness, and complexity to complement the Moka is key. My top picks provide delicious flavor profiles that sing in your coffee.
Savor the chocolatey richness, fruit sweetness, and velvety texture of a truly great stovetop cafe. With various types of beans, from espresso coffee beans to different coffee blends suitable for the stainless steel construction of most Moka cafes, the journey of finding the coffee grind to use in Moka pots becomes an adventure. Your coffee lover taste buds will thank you.
For those who don’t have a coffee grinder or want insights into the coffee basket dynamics, pre-ground coffee, and how coffee is made using this method, visit lido18.com. Dive deep into a world where coffee is always an art, a science, and above all, a passion.