How To Pick The Best Coffee For Your Moka Pot

This post may contain affiliate links. Please read my disclaimer for more information.

The best type of coffee for your Moka pot is one that will not give you any problems with the brewing process.

One thing to avoid at all costs is using pre-ground coffee beans, as they are much more difficult to grind into a fine enough powder when compared to whole beans.

The best coffee for Moka pot is espresso and Turkish roasts because these two varieties have been roasted.

Tips For The Best Moka Pot Coffee?

• Coffee varieties: Choose whole beans for fresh and naturally sweet coffee over pre-ground. 
• Roastery level: Since Moka pots take 4-5 minutes to brew, a too dark roast will bitter your coffee. To balance the flavors with the brewing time, select a medium to medium-dark roast to avoid harsh flavors. 
• Coffee type: Arabica beans are a better option because they are sweeter and abundant in undertones. 

Best coffee for Your Moka pot:

Espresso and Turkish roasts have been roasted in a way that best compliments the brewing process of stovetop espresso.

Do you want to be able to drink your coffee as soon as it’s done brewing? If so, choose espresso or Turkish roast for best results with a dark roast.

If you prefer a medium-dark roast or prefer to drink your coffee after it’s cooled, then choose an Arabica bean.

There’s a wide variety of coffee flavors: chocolate, caramel, maple syrup, fruits, berries, nuts, candies, etc.

Inorganic coffee brands usually add artificial flavors to increase the taste and aroma of the beans; if you are fine with synthetic additives, these coffees are usually very sweet and flavorful. However, Natural (organic) coffees will be milder than their inorganic counterparts.  

• The list includes pre-ground coffee and whole bean coffee.
• 100% arabica or a combination of Arabica (sweet) and robusta (highly caffeinated and bitter).
• Single-origin (from a single land) and blended coffee (from multiple origins)

Please note: Every brand will have a different taste profile and roast characteristics than the other. Not every dark roast will taste the same; roasteries add their own signatures or roasting process to have unique results. 

Some might offer too dark, high caffeinated, oily, and bitter coffee for dark roast (this is how it’s supposed to be), while others may not have such strong effects. So, choose the brand wisely with the help of this guide. 

Lifeboost Coffee – Medium Roast

On a healthier note, you can use Lifeboost’s dark roast ground in your stovetop espresso maker.

For your benefit, this roast won’t be contaminated with artificial caffeine, colors, or oil coating; it will have a natural bitterness with essential oils and a dark unrefined pigmented color profile. 

Lifeboost’s dark roast is one of the best coffees for Moka because its taste is not too intense.

It offers delicious dark, smooth, rich, and smokier chocolate coffee. Unlike other brands, Lifeboost won’t turn your teeth yellow or cause you stomach discomfort; it’s non-acidic. 

Lifeboost follows the best farming policies; (elevation, shade-grown, mycotoxin’s third-party tests, organic decaffeination, etc.) to ensure their product is high quality and healthy. 

Lifeboost is a great choice because it won’t over-extract bitterness or tannins (a bitter compound in coffee beans). 

Another specialty of Lifeboost coffee is its single-origin; it’s sourced from a single country and even a single farm.

Single-origin coffees are free of contamination, thus ensuring the top-most standards are free from low-quality blends and molds. (Molds can give rise to mycotoxins.)

Lifeboost tests its coffee before and after the roastery to ensure no mycotoxins pass through.

Pros of Lifeboost dark roast coffee:

• It’s fair trade but also offers direct trade options to local farmers. 
• Lifeboost roasts its coffee after the order is made. 
• Gluten-free.
• There are decaf varieties of dark roast; you can also purchase pre-ground versions of the coffee. 
• The bags have a zipper (not vacuum sealed)
• They are sourced from the farms of Nicaragua.
• It’s 100% arabica. 
• There’s no harsh bitterness or acidity in the coffee. 
• Small packaging.

Cons

• Lifeboost is one of the most expensive brands you will come across. It will cost you $34 for 12 ounces of the bag. 
• It has mild flavors because it’s an organic coffee with no added flavors. However, some people don’t enjoy the bland taste. 
• Lifeboost’s packaging is not very consistent; make sure you are ordering the brand you want.
• It’s single-origin—you won’t be getting much diversity. Please note: Not every blended coffee has contamination of low-quality beans as advertised by Lifeboost. 

Sulawesi Kalossi

Sourced from the lands of Indonesia, Sulawesi coffee is a single-origin variety offering high-quality espresso shots and other long-brewed beverages.

Imagine Sumatran coffee with enhanced chocolate flavors; that’s what Sulawesi offers you. It’s sourced and roasted by the very famous brand, Volcanica. 

Volcanica’s coffee is usually strong, intense, and bold. If you enjoy robust coffee Sulawesi Kalossi will offer you a smooth, full-bodied cup of strong coffee with low acidity, spices, earthy undertones, and a mix of chocolate.

Sulawesi coffee is medium-roasted, which is a perfect Moka pot coffee due to its extended brewing period.

Medium roast coffee will not over-extract and will deliver a heavy flavor profile with an exotic, earthy-spicy chocolate aroma. 

Sulawesi’s medium-roasted range would have dryer beans because they are not dark-roasted; they also wouldn’t have a highly pigmented color like other brands.

However, these characteristics do not define quality but the roast type. 

Pros

• It’s 100% arabica.
• Bold and intense. 
• Low-acidic
• Sourced from Celebes Kalossi, an ancient Toraja region 
• Great packaging with a heavy bag and a zipper
• Non -oily beans are compatible with the super-automatic espresso machine’s built-in grinder. 
• Moderate pricing, not too expensive. 

Cons

• Although advertised, there are no certificates to prove that this Sulawesi coffee is single-origin and sourced from Celebes. 
• It’s slightly different from other Sulawesi varieties. 

Olde Brooklyn Coffee—Medium Roast

If you prefer robust coffees, this one’s for you. Old Brooklyn roasts their beans to ultimate medium-dark to provide its consumers the boldest taste and flavors.

However, is it a good choice for a Moka pot?

Yes, if you like it, strong and concentrated.

Needless to say, it will be dark and stronger than your average black filtered coffee.

Unlike filtered coffees, A Moka pot produces a concentrated beverage by causing the greatest collision between the best grind and water in the upper chamber while providing constant heat during brewing. 

Instead of grinding these beans fine, try to keep them between medium-fine to coarse grind size to brew a delicious coffee without the muddy, bitter flavors. 

Even though this coffee is the darkest, it doesn’t produce too much bitterness or acidity. 

Olde Brooklyn’s dark roast offers minimal acidity and notes of dark chocolate, smoky aroma, and intense flavors. Instead, it brews a smooth, full-bodied concentrated coffee. 

This blend has a mixture of Columbian, Guatemalan, and Brazilian beans, providing a diverse flavor profile from all the origin in a single bag.

Pros

• The packaging is tightly sealed to provide the utmost freshness. 
• It’s very affordable compared to other brands. 
• People love the intense flavor profile. 
• You will receive a highly pigmented bean with a thin oily coating. 
• Brooklyn offers both big and small packaging for trial and bulk purchase.

Cons

• It brews a very dark Moka pot coffee; it may not be for you if you don’t like a robust beverage. 
• It’s not single-origin. 
• The bags don’t have a zipper. So, you will need to transfer it into an air-tight container to keep it fresh longer. 

Volcanica Medium Roast

Sourced from the highlands of Columbia, Sumatra, and Guatemala, Volcanica’s dark roast has a different flavor profile to offer than the rest of the brands. 

• Columbia roots deliver 100% Arabica beans with sweet flavors and caramel undertones, accompanied by a nutty medium-body. 
• Guatemala offers a dark chocolate and cocoa taste. 

On the other hand, Sumatra isn’t a sweet coffee variety; it has wild, earthy flavors with hints of nuts but not a sweet profile.

Blending them, Volcanica produces a sweet-bitter, smoked, caramel-chocolate, earthy variety with a unique taste. 

Volcanica isn’t too bitter because Columbian and Guatemala beans are naturally sweet. They will brew bold but not bitter. Intense, but not sharp. 

Pros

• It’s blended with diverse flavors. 
• Volcanica offers zip-bags to keep the beans fresh for longer. 
• It has an intriguing combination of smoked caramel, chocolate, and nuts from different origins. 
• Wet-processed. 

Cons

• Volcanica beans are usually dry and don’t offer an oily layer. So if you prefer oils, this one’s not for you. 
• The price could be considered expensive. 
• Volcanica offers the same packaging for every flavor, which may confuse customers. 

Aromistico—medium-dark roast

Aromistico sources its coffee from the high mountains of El Salvador and Guatemala. 

Italy has always preferred the real taste of coffee—sharp and bitter with neutral undertones.

If you enjoy the sharp acidity of your coffee, Aromistico will deliver a mellow, naturally acidic beverage with nutty undertones.

This medium-dark roast is perfect for Moka pot coffee.

Medium roast is usually recommended for a Moka pot, but if you are bored of stale mochas and scared of dark roasts, this in-between medium-dark is perfect. 

Pros

• Sourced from America and roasted in Italy. 
• Valve for degassing freshly roasted coffee. 
• Seal-packed zipper bags. 
• The roastery produces small batches. 
• NO bitter taste afterward.
• Rich and bold flavors
• Popularly roasted for a Moka pot, but can also be used for various brewing methods—french, pour-over, drip coffee, etc.

Cons 

• Acidic. 
• Hand-roasted
• The coffee might have a medium body, making it thin. However, a Moka pot will concentrate the beverage to make it darker.

Cuvee Coffee

Cuvee offers a blend of South and North America with Ethiopia and Indonesia.

It combines four origins to produce an authenticity different from the rest of the counterparts. 

• South and North American origins offer a caramel chocolate flavor.
• Ethiopia presents hints of berries, especially blueberries.
• Indonesia has a wild taste because it produces a unique brand called Sumatran. Sumatran follows a different processing method to offer earthy, wild, spiced flavors. It’s not sweet, but it’s smoked. 

Cuvee isn’t a single origin; it brings the best out of four major coffee-producing countries.

The brand gives away an elemental wild steak of different tastes. It is darkly roasted to provide you with a full-bodied, robust mug with smooth textures. It’s not sharp, but it’s not bitter either. 

The flavor profile and roast-type are authentically suitable for moka pot coffee.

You can tone down the grind size to avoid over-extraction, but it is perfect nonetheless. Also, since it’s darkly roasted, it will be low-acidic—excellent for your sensitive stomach and teeth. 

It’s not too dark or too intense. If you are someone who prefers too bold of a cup, this one’s probably not for you.

While this blend might not produce robust filtered coffee, it will definitely brew dark, concentrated coffees for moka pot. 

Pros

• You can order a small package of 12 ounces for trial, or you can try the 5 lb package for a bigger purchase if you’d like. 
• Cuvee coffee purchases green beans through direct trade to support farmers. 
• It’s 100% arabica. 
• The bags are sealed to keep the freshness intact, 

Cons

• The packaging is simple but doesn’t come with a zipper. So, you will have to invest in an air-tight container to keep your coffee beans fresh. 
• Unique flavor profile. 

Coffee Bros—Espresso roast

Coffee Bros was founded by two young adults, Dan and Nick, in 2019. Although fairly new, this brand has gained many true coffee lovers and five-star reviews for the great beans they source and roast.

Is it good enough for a Moka pot? 

Unlike other brands that roast their coffee to ultimate darkness or medium-darkness, Coffee Bros roast with a precision that doesn’t create a burnt or black taste. 

Espresso roast from coffee Bros is roasted medium to provide perfect flavor extraction without any bitterness.

In fact, it’s lighter and sharper than its other counterparts. Thus, Coffee Bro’s is slightly tangier with fruity notes. 

This dedicated espresso roast is definitely sharp with strawberry and vanilla extract. You will taste bright, fruity flavors with hints of vanilla when you brew with this roast.

Individuals who prefer acidic coffee will love Coffee Bros because they keep it slightly tangy. 

It’s a blend of two origins—Ethiopia and Columbia. Ethiopia gives you the fruity taste people enjoy, and Columbian beans bring about the no-bitter sugarcane sweetness. 

Pros 

• Coffee Bros only produce small batches to provide freshness and consistency. 
• The bags have degassing valves to diffuse carbon dioxide from fresh beans and are air sealed to lock the freshness for longer. 
• The packaging is authentic and easy-to-differentiate. Espresso roast is the classic matte red paper bag. 
• The Bags come with a zipper. 
• It’s 100% arabica beans. 
• All the bags have a roastery date updated. 
• Full-bodied, sharp, and naturally sweet. 

Cons

• All of their bags are a smaller size.
• The medium roast is slightly lighter than what you’d expect. 
• The flavors—sugarcane, red fruits, and vanilla are all mild because they are sourced naturally.

Coffee bean Direct—Penny Pintcher’s dark roast

On the affordable side, we have CBD lined up.

This is definitely a great deal for individuals on a budget. But, let’s be honest, whole beans are an expensive addition, and while the taste may entice you, it can surely break the bank. 

Unlike Lifeboost coffee that costs you $35 for 12 ounces, CBD brings you decent whole coffee beans at the cost of $6 for 12 ounces.

Speaking of taste, this one is roasted dark to brew robust with a great flavor profile. 

Penny pincher’s dark roast has many flavors to offer (mostly fruity)—molasses (smoked sweetness), citrus (sour-sweet), and cacao nibs (earthy and naturally bitter).

It is definitely acidic for a dark roast with all the fruity undertones; however, still delicious. 

It is Italian-roasted to offer highly pigmented and oily beans. Furthermore, Coffee Bean Direct sources its coffee from Brazil, Sumatra, Costa Rica, and Kenya.

Pros

• They are affordable. 
• It is decent compared to other overpriced or low-quality brands.
• It’s dark and oily, perfect coffee for moka. 
• Bitter-sweet.

Cons

• They only produce 5lb packaging, which can turn out to be a big waste if you don’t like it. 
• Poor packaging. 
• Medium-acidity and bitterness.
• It might be too dark for a Moka pot unless you enjoy dark coffee. 

Lavazza Medium Roast

Another affordable brand to meet your palette is Lavazza Qualita Rossa. It’s an Italian brand, proudly producing Arabica+robusta blends.

Robusta beans are high-resilient crops with double the percentage of caffeine.

Individuals who enjoy the extra punch of caffeine and robust flavors will prefer robusta beans over arabica beans. Arabica beans are often considered too sweet. 

Lavazza’s coffee is a blend of 70% arabica beans and 30% robusta beans, giving you a dark flavor with a hint of sweetness. 

This blend is roasted medium, making it the best coffee for moka pot and other concentrated styles (espressos).

Please note: This variety isn’t whole beans but pre-ground. It’s perfect for individuals who don’t have an exclusive grinder for their Moka pot and espresso grind. 

Pre-ground isn’t fine enough for your coffee moka, and this is why you should stay away from it, but there are always people who insist on using it, which is why we included it in our list.

Although pre-ground coffee doesn’t taste as fresh as whole bean coffee, it still makes a decent cup if you’re in a jamb.

Pros

• The price is moderate, not too expensive.
• Made in Italy. 
• The package contains three different packed bricks for freshness. 
• Full-bodied.

Cons

• The packaging is poor—plastic bags and no zipper.
• There are no smaller bags for trial. 
• It’s not whole bean coffee. 

Nicoletti Coffee

Nicoletti is specially roasted for strong espressos and other stove-top brewing methods.

Unlike other medium to medium-dark roasted espresso beans, Nicoletti roasts its coffee beans very lightly to emphasize a sharp espresso shot and concentrated beverage.

This coffee will definitely become a morning treat if you enjoy sharp, sour-sweet fruity flavors. 

Despite being lightly roasted, Nicoletti naturally yields intense caffeine flavors because it shares a blend of 75% Arabica coffee beans and 25% dark, double-caffeinated robusta coffee beans.

These beans aren’t highly pigmented or oily but offer a subtle bitter-sweet chocolate taste, perfect for dark coffee drinkers. 

Also, Nicoletti’s beans are roasted (after the order is made) to make sure only fresh beans are delivered to your home.

The brand doesn’t air-seal or vacuum the packaging to allow proper degassing of the beans.

Most dark-roasted brands will produce concentrated coffee, but this is fairly roasted light to match the ideal conditions required for brewing.

Plus, Nicoletti is really affordable. It will cost you somewhere around $6 for 12 ounces.

Pros

• The robusta blend increases the natural flavors. It also lets you explore the possibilities of robusta beans that other brands don’t provide. 
• Beautiful packaging.
• Chocolate undertones with sharp sweetness.
• Good for super-automatic espresso machines. 

Cons

• No small packaging. 
• Although fresh, the bags aren’t vacuum sealed, which is bad for the sake of degassing. Brands can always invest in degassing valves in an air-sealed bag rather than taping it. 
• Lightly roasted coffee will be low in flavors and oils. It will have high acidic content and is average-looking.
• If you are trying to cut down caffeine, this isn’t for you (25% robusta beans means more caffeine content)

How do Moka pots brew?

Moka pots are stove-top coffee makers with three chambers—the bottom chamber is the water chamber (it comes in contact with flame),

• The second is the ground coffee container screwed tightly inside the water reservoir.
• And the third top-most section is an empty container that collects brewed coffee from the funnel connected to all the compartments. 

When the water is heated at boiling temperature, it starts to produce steam. This steam creates pressure inside the Moka pot and pushes hot water through the filter basket (through a funnel). 

• The water soaks and wets the ground coffee and submerges it (coffee container) with water. 
• The pressure buildup moves through the funnel and reaches the coffee chamber as well. 
• This pressure further allows proper collision between coffee and water. 
• It pushes the brewed coffee through the next funnels leading to the top chamber and empties it all in the top-most container. 
• The process takes 4-5 minutes to brew completely. 

The direct heating element (stove-top) and brewing time are major objectives that can ruin or make your coffee.

While direct heat allows proper collision between water and coffee, it may lead to a lengthier, burnt over-extraction.

Similarly, the brewing time is great for proper blooming. But, using a dark roast for such a long period can result in overly-bitter extraction as well. 

Thus, we usually have to determine the right coffee beans (medium roast) to avoid bad-tasting coffee.

Why should you use organic coffee?

The best coffee is organic since it is a healthier, consistent, and nature-friendly alternative to other inorganic coffees.

Inorganic beans use a tremendous amount of fertilizers, pesticides, chemicals, and herbicides to produce their crop. 

Organic beans are free of chemical contamination, and they protect nature by disbanding the use of synthetic products. 

One such exceedingly health-friendly coffee is Lifeboost, offering every possible variety at the expense of organic practices.

Lifeboost follows every natural technique to grow beans without pests and contamination. 

• It’s grown at an elevation of 5700 ft. above sea level to provide a colder climate for arabica beans (These beans flourish in such harsh environments.)
• The harsh climate at elevation keeps away pests, molds, and mycotoxins. (mycotoxins can cause severe diseases)
• Lifeboost’s coffee is shade-grown to avoid damage or fast ripening because of the sun. 
• Slow-ripening allows the coffee to bloom properly—harsh, colder climates and sun-shade make it possible.
• Organic manure

Lifeboost is renowned as the world’s healthiest roastery brand because it offers organic and low-acidic coffee for stomach-sensitive individuals.

What exactly are espresso coffee beans?

Espresso beans are roasted longer, especially for brewing delicious espressos.

However, espresso beans aren’t a crop variety or something you harvest. In fact, they aren’t really a roastery method either.

They are simply normal coffee beans (arabica/robusta) picked selectively for their flavors and roasted differently from the rest of the harvest. 

Since espresso is a unique brewing method, it demands superior beans to yield every flavor to the highest degree.

Espresso machines take a minimum of 25 seconds to brew at a high enough temperature and pressure.

This makes It important to choose quality beans since it is not a very forgiving brewing option.

For the reasons mentioned, roasters roast their beans to medium or medium dark.

Medium-roasted beans are slow-roasted for a long time until they turn dark brown with a crisp outlook. This stage yields most of the flavors and oils inside the body without burning them—making the roast perfect for espresso or Moka.

Please note: All the beans don’t need to have an oily coating—only medium-dark to dark-roasted beans have an oily layer. Medium-roasted beans are usually brown and dry but still the best. Choose your brand wisely to brew delicious shots. 

What roast is the best for Moka pots? 

Since the brewing method takes 4-5 minutes to extract the correct flavors, you don’t want to over-concentrate your drink.

Thus, the best roast would be somewhere between light to medium roasted beans. However, if you enjoy a sharp, acidic flavor, choose something between light-medium roast. 

However, if you enjoy robust dark coffee, you can choose medium to medium-dark to dark roast. 

What grind is the best for Moka pots?

There are no parameters for choosing the right grind size. However, you can make changes according to your whole beans and brewing methods.

Some individuals grind their beans a little less fine. Others grind it fine enough for dark, muddy coffee. So again, the best coffee for Moka can depend on the preference of the individual.

• Dark coffee beans: Keep the grind size a little coarser (not as coarse as french press, but bigger chunks than filtered coffee). The coarse ground will not bitter or over-concentrated your coffee. 
• Medium coffee beans: You can grind the beans a little less fine than the espresso size for better extraction. 

Too fine grind size (like espresso) can choke your coffee mesh or make your Moka pot beverage muddy because the coffee basket isn’t too small or thin. Instead, it can transfer coffee particles easily. 

A general thumb rule says the perfect grind size would be a sand-like grind or a little coarser grind than that for best flavors. 

Question to ask before purchasing coffee beans/pre-ground coffee

To select the best from the vast market, ask these questions to ensure you purchase the right product—like the origin, roast date, packaging, etc. 

What is the size of the bag?

Always choose small bags instead of bigger ones. While big bags give you a larger quantity, they also take longer to use, making them go stale.

Smaller batches are closer to the roastery date and will end within the fresh period (1-2 months) unless you’re a large family, and 12 ounces doesn’t last very long.

Arabica Vs. Robusta Coffee Beans

Despite the rumors, Robusta beans are just as equal quality as Arabica.

Arabica beans are more expensive than robusta because they are frail and prone to pests and insect attacks. Thus, arabica beans often need a harsher climate and higher elevation to sustain, increasing their overall expense. 

Robusta beans are abundant in caffeine (have double the amount of caffeine than arabica beans). Caffeine fights off pest manifestation and protects the crops. Thus, not much is needed to protect the crop, resulting in less expense.

If you need dark, high caffeinated coffee, you choose robusta coffee beans. For sweet coffee and less caffeine, choose Arabica beans. Even better, choose a blend of arabica+robusta coffee beans. 

How is it packed?

Usually, coffee brands either vacuum seal the package or simply tape it for degassing. Vacuum seals often come with resealable zippers to keep the coffee fresh and in the same bag while in use.

On the other hand, taped bags must be transferred to an air-sealed container. 

If you have a different container, you can purchase the taped bags—they tape their coffee to allow the beans to degas properly.

Thus, most of them roast their coffee right after the order is made. On the other hand, vacuum-sealed may or may not be delivered right after roasting. 

Some vacuum-sealed bags come with a degassing valve to release CO2 emitted by the coffee beans. You can choose either of the packagings as long as you can store them in a better container. 

What was the roast date?

The roast date is significant to let the consumer know the freshness of the beans. Freshly-roasted and freshly-grounded coffee beans will always yield a better-tasting coffee with intense flavors and aromas.

Most of the certified, high-quality coffee brands will display the roast date on the package. 

What is the best roast date for coffee lovers? 

You don’t want to purchase beans that are more than 2 months from the roasted date.

In fact, it’s best to use coffee beans within a month after the roast date. This is because after two months, the beans will lose most of their flavors/oils to oxidation, leaving behind stale coffee beans.

That being said, you shouldn’t consume newly roasted beans (right on the roasting day).

The reason—freshly roasted coffee needs to be degassed before use. After roasting, the coffee beans release carbon dioxide. It takes 5-7 days to degas them properly.

If not facilitated, these coffee beans will carry carbon dioxide in their composition and result in an over-the-notch bubbly coffee (trapped in the crema). 

Thus, if you have coffee beans roasted less than a week ago, allow your beans to degas. Don’t keep them exposed to the air though, keep them stored in the bag/box. 

Some companies will first degas and then pack the coffee beans in vacuum-sealed bags.

Others will pack right away after roasting in loose bags. These bags are not vacuum sealed but only taped to allow proper packaging.

Apart from these, some high-end brands also make degassing valves to release CO2 from the pack. All three methods are reliable and can depend on the retailer. 

Some companies send around small packages, and others roast on order—you can choose whichever you’d like! Always remember to use coffee beans within one-two months of the roasting date.

Can you use pre-ground coffee in Moka pots?

Usually, pre-ground coffee and whole coffee beans are a matter of choice.

People who enjoy coffee without strictly following every coffee purist’s so-called rules will enjoy a delicious cup with or without whole coffee beans. 

While whole coffee beans keep the flavor content packed inside their body, ground coffee is completely exposed to air for a longer period, thus, resulting in the evaporation of most of the flavors.

However, this may as well depend on the coffee brand. Good packaging can very well keep the freshness locked in for a longer period. Choose a good company that practices fair trade and knows what they are doing. 

Coffee purists and professional baristas always prefer whole coffee beans over pre-ground coffee for freshness. Although whole coffee beans are indeed fresher, pre-ground coffee is very convenient and saves people time.

There’s a slight difference in the flavor content of both forms. High-end brands will provide safely-sealed pre-ground coffee as well. 

I, unfortunately, am one of those coffee purists who can’t tolerate anything less than whole beans, but I can’t ignore how convenient it is.

Should you tamp a Moka pot? 

No, Moka pots cannot apply 9-bars of pressure and thus, don’t need tamping.

Also, tamping and pressure are usually required for a shorter brewing period, but Moka pots can go as long as 5 minutes. So, you don’t need tamping; gently dab the coffee container to even out the surface, that’s all.

Tips for brewing with Moka pots

Since they are manual brewers, every step and technique is in your control.

You can brew a delicious cup if you know what you’re doing or ruin it if you’re still learning.

With a few tips and tricks, you can brew delicious concentrated coffee.

• Choose coffee beans wisely. If you like sweet coffee, choose medium roasted Arabica coffee beans. 
• Roast them between fine and coarse to not over or under extraction.
• While filling the water chamber, use already boiled water to avoid burning the coffee. Coldwater will take longer to cook, resulting in burnt coffee. Use mittens after pouring boiling water.
• Don’t add the water above the security valve.
• Don’t tamp or pressurize ground coffee. Instead, leave it loose and fill the coffee container. 
• Coffee: water ratio: 1:6 (1gram ground coffee in 6 ml water)

Try these tips next time you brew with a Moka pot, and you will definitely experience better results. 

What is the best coffee to water ratio for Moka pots? 

Since Moka pots have a lengthier brewing period, they require a ratio of 1:6 (1g coffee to 6ml water).

You can always make changes in the ratio. For example, people who prefer darker beverages can reduce the water ratio and choose 1:5 instead.

On the other hand, individuals who like smoother and sweeter coffee can dilute down it further to 1:7.

Moka pots Vs. Espresso

Moka pots are concentrated beverages, but they can never be equal to espressos. Espresso machines are equipped with pressure pumps, high-quality water boilers, pressure+temperature controllers, etc., to brew flavorful shots in 25 seconds. 

Moka pots use stove heat to brew concentrated beverages in 4-5 minutes with water vapor pressure.

• Moka pots use a 1:6 coffee-water ratio; it’s more diluted than espresso. Espresso uses a 1:2 ratio. Thus, it is very concentrated.
• Moka pots cannot yield crema like espresso.
• Espresso requires fine grind size; Moka pots brew with a little coarser grind size.

Conclusion 

You can now find electric as well as stove-top specialty Moka pots.

Every manual Moka pot looks elegant, authentic, and aesthetic—either made of aluminum (traditional) or stainless steel (modern). They will brew delicious concentrated coffee, better and hotter than filtered coffee, and will also look great on your kitchen counter or in your coffee bar.

If you haven’t already, choose a big Bialetti Moka pot for your family and brew delicious coffee using these high-quality coffee beans mentioned above.