How to Make Espresso in a Moka Pot

True espresso makers are expensive and come with a steep learning curve, but luckily, you can make faux espresso if you have a moka pot. The equipment is much less expensive and easier to use, so it’s a great alternative if you’re not looking to invest in costly espresso equipment.

In this guide, I’ll explain how to make espresso in a moka pot, how to substitute it in mixed coffee drinks, how the final product is different from true espresso, and more.

Can You Make Espresso in a Moka Pot?

True espresso requires brewing finely ground coffee under high pressure, usually around 9 bars, so, technically, you can’t make true espresso in a moka pot. However, you can make a highly concentrated coffee using a moka pot that is similar to espresso in boldness and intensity.

It’s a great alternative to espresso, especially for use in mixed coffee drinks like lattes and cappuccinos where dairy and sugar will hide some of the flavor. I’ll explain a little bit later how the faux espresso from a moka pot differs from true espresso, but for now, let’s jump into how to make espresso in a moka pot.

How Do You Make Espresso in a Moka Pot?

Making faux espresso in a moka pot is a simple process. In fact, moka pots naturally make super strong coffee that you can use in place of espresso in mixed coffee drinks, so if you know how to use your moka pot, you’re already most of the way there. There are just some tips I have for getting the best flavor. Here’s what you’ll need:

Materials and Ingredients:

• Moka pot (a 3-cup or 6-cup size is ideal for most home brewers)
• Finely ground coffee (more on coffee selection in the “Tips” section below)
• Water
• A stove or heat source

How to Brew Your Faux Espresso:

1. Fill the bottom chamber of the moka pot with cold water up to the valve. Be careful not to overfill it.
2. Insert the funnel filter and add finely ground coffee. Don’t pack it down, but make sure the grounds are evenly distributed. You should aim for a ratio of around 
3. Screw on the top chamber tightly and place the moka pot on your stove over medium heat.
4. As the water in the bottom chamber heats up, it will create steam pressure that forces the water up through the grounds and into the top chamber.
5. Once you hear a gentle sputtering sound and see coffee starting to spurt out of the center post, keep an eye on it. The sputtering will become more rapid as more coffee enters the top chamber.
6. When the top chamber is nearly full and the sputtering becomes more high-pitched, remove the moka pot from the heat. This prevents burning and over-extraction.
7. Pour your faux espresso directly into a cup, and add your other ingredients. Since moka pot “espresso” is weaker than true espresso, I recommend using 1.5x the amount of coffee as you would espresso. More on this in a bit.

Tips for Making Espresso in a Moka Pot

For the best faux espresso experience, follow these tips:

Coffee Selection:

• Use a dark roast for a bolder, more espresso-like flavor. I prefer a blend of Indonesian and Central American beans for some boldness but also balance.
• Avoid super-light roasts as they can taste grassy and underdeveloped when brewed in a moka pot.

Ratios and Brewing:

• Start with a 1:7 coffee to water ratio (ex: 20g coffee to 140g water for a 3-cup moka pot) and adjust to taste on your next batch. This might take some tinkering to get what you think is good coffee.
• Use moderate, steady heat. Avoid “quick boil” burners that can heat too quickly and lead to over-extraction and bitter flavors.
• Remove the pot promptly once it’s done brewing to prevent burning the coffee. Again, this will ramp up the bitterness and potentially leave other off flavors in your cup.

Temperature Control:

• This is key for getting good extraction and avoiding bitterness. The sweet spot seems to be around 195 to 200 degrees (F).
• Use an induction burner if you have one, as it provides very precise temperature control.
• On a gas stove, use a lower heat setting than you might think. Let the pot heat up gradually.
• On electric, I’d go with a medium setting, maybe 4 to 6 out of 10.

How to Use Moka Pot Espresso in Mixed Coffee Drinks

The beauty of making faux espresso in a moka pot is that you can use it as a substitute for real espresso in all your favorite mixed coffee drinks. As a general rule, use 1.5 oz of moka pot “espresso” for every 1 oz of espresso called for in a recipe. This maintains a similar coffee intensity, as moka pot espresso is a little weaker than true espresso. If you’re not keen on the coffee flavor in mixed drinks anyway, then feel free to substitute with a 1:1 ratio.

Here are some common espresso-based drink recipes using moka pot espresso:

Latte (8oz drink)

• 1.5 oz moka pot espresso
• 6 oz steamed milk
• 1/4 oz milk foam

Cappuccino (6oz drink)

• 1.5 oz moka pot espresso
• 4 oz steamed/frothed milk

Americano

• 1.5 oz moka pot espresso
• 6-8 oz hot water

Cortado

• 1 oz moka pot espresso
• 1 oz steamed milk

Experiment with substituting your moka pot brew for espresso in any drink recipe. Just be aware that you may need to reduce or increase the ratio slightly depending on your desired coffee strength.

Is Moka Pot Espresso Really Espresso?

While the coffee brewed in a moka pot is deeply flavorful and bold and can mimic some aspects of true espresso, it is not actually espresso by definition. Here’s a breakdown of the key differences.

Brewing Process: True espresso uses 9+ bars of pressure to force hot water through finely ground coffee. Moka pots use steam pressure from boiling water, creating only 1 to 2 bars of pressure.

Taste: Real espresso has a thicker, richer, almost syrupy body with lower acidity. Moka pot brew is bold and concentrated but thinner, with a bit more brightness and a higher chance of burnt flavors.

Caffeine: True espresso has slightly more caffeine than moka pot coffee, although it’s within the same general range. Substituting 1.5 ounces of moka pot espresso for every 1 ounce of espresso your recipe calls for should get you around the same amount of caffeine.

Crema: The real distinguishing factor is that true espresso produces a thick, persistent layer of crema foam from the extracted coffee oils that get emulsified under pressure. Moka pot brew may produce some thin pseudo-crema, but nothing like a shot of espresso.

So, moka pot “espresso” makes a great substitute for mixed drinks due to its high concentration of coffee solubles, but it lacks the nuanced flavors, mouthfeel, and beautiful crema of the real thing. It’s an affordable, accessible option if you don’t want to buy an espresso machine, but you’ll need to do just that for true espresso.

What If I Don’t Have a Moka Pot?

No moka pot? No problem! You can also make faux espresso using a French press. It’s actually more often called “Cuban coffee” than it is faux espresso, but it’s similar in boldness to moka pot espresso. Here’s how to do it:

1. Use a 1:7 coffee to water ratio, with finely ground dark roast coffee. I’d recommend aiming for between 500 and 700 microns if you’re using a coffee grinder, or just use coffee ground for drip coffee instead of French press if you’re buying pre-ground.
2. Pour hot water at around 195 to 200 degrees (F) over the grounds in your French press
3. Allow to steep for 5 minutes. You can experiment with up to 10 for super bold, syrupy flavors.
4. Slowly press down the plunger to separate grounds from liquid
5. Pour the concentrated brew immediately. I recommend a 1.5:1 substitution ratio here, as well.

While not technically espresso either, this Cuban-style concentrated coffee works well as a substitute in Cuban coffee cortaditos and other Latin coffee drinks. You can also use it for lattes, cappuccinos, and other coffee drinks that traditionally call for espresso. Give it a try if you don’t have a moka pot handy.

Frequently Asked Questions

Do I need a special grind size for moka pot espresso?

You’ll want to use a finer grind than you would for drip coffee, but not quite as fine as true espresso. Aim for a grind texture similar to table salt. This allows for proper extraction under the lower pressure of the moka pot versus an espresso machine. Too coarse and you’ll underextract. Too fine and the water won’t be able to pass through easily and will burn the coffee. A medium-fine grind in the range of 500 to 600 microns is ideal.

How do I froth milk for moka pot espresso drinks?

While you can’t get microfoam like you would from a steamer on a real espresso machine, you can still froth milk nicely for moka pot drinks. Heat milk in a pitcher while whisking vigorously with a frothing wand or even a basic whisk. You won’t get tight, dense foam, but you’ll incorporate air to create a good level of froth. Alternatively, you can use a handheld milk frother for easy frothing.

Is the moka pot espresso crema just foam or is it different?

The thin layer of pale crema that sometimes appears on moka pot brew is not true espresso crema. Real crema comes from the intense pressure forcing out the delicate coffee oils and proteins in your coffee. Moka pot “crema” is just CO2 bubbles and foam from agitation during brewing. While visually similar, it lacks the luxurious, long-lasting texture and gently sweet flavors of an espresso crema.