WHAT YOU'LL NEED
Moka Pot (stovetop espresso’s slightly chaotic cousin)
20–22g of San Fran Coffee (medium-fine grind, like table salt, but confident)
Hot water (enough to fill the bottom chamber just below the valve)
Scale (optional, but helpful)
Heat source (stovetop, camping stove, questionable Airbnb hot plate, we don’t judge)
Mug (or demitasse if you're feeling continental)
The Long-Form Version
1. Preheat the Water
Start with water that’s already hot — it speeds up the brew and keeps your coffee from tasting like metal trauma. Fill the bottom chamber up to just below the safety valve.
Not above. Never above.
2. Add the Grounds
Fill the filter basket with medium-fine coffee.
Level it off, but don’t tamp. This isn’t espresso. This is vacation espresso. Think: confident but not pressed.
3. Assemble the Pot
Use a towel or oven mitt to avoid a sad finger-burning moment.
Screw the top on firmly — but don’t overdo it. Just enough to seal the deal.
4. Heat It Up
Place it on medium heat with the lid open. You’ll hear it start to sputter when it’s brewing.
Once the coffee starts bubbling up into the top chamber, stay close. You’re in the endgame now.
5. Catch the Moment
Right when it starts making a gurgling/spitting sound (aka the coffee tantrum), remove it from the heat.
You want to stop the brew before it fully sputters — that last part is just bitter water.
6. Cool It Off
Optional (but pro move): run the bottom of the Moka Pot under cold water to stop extraction immediately.
This locks in flavor and makes you feel like a barista with secrets.
7. Pour & Sip
You just made strong, rich coffee with old-school flair. Add hot water for an Americano vibe, or milk if you're feeling latte-core.
PRO BREWING TIPS (POUR OVER)
Clogs?
Grind too fine = clogs. Grind too coarse = sad drip.
Give it so much attention
Don’t leave it on the stove and walk away. This pot has drama in her DNA.
Too Sharp?
Try a darker roast or, a lower acidity coffee like our Organic Sumatra, or Old Whaler's Blend. It provides a cleaner cup and an easier finish. Medium and lighter roasts are great too, but the sharpness will come thru.
TOOLS FOR THE JOB!
Oh, one more thing...!
We roast small-batch, fresh beans at our Atlanta Coffeehouse with over 30 years of experience, the old fashioned way, by hand! Come see us in Candler Park or Virginia Highland, or snag a subscription so you never run out.