Finding the best coffee beans for moka pot coffee takes a little finessing. Basically you’re trying to make a stovetop espresso, that isn’t technically an espresso (there isn’t enough pressure for it to be ‘authentic’. But regardless, who cares? I love my moka pot, and the psuedo-espresso coffee it produces. So which coffee beans are the best for it? Let’s take a look!
Best Coffee Beans For Moka Pot
I recommend darker roasts for moka pot brewing because they are less acidic, and their rich flavors come out a lot better than a lighter roast which risks tasting acidic.
Here are a few coffees I recommend you try:
Volcanica Cafe Cubano
Roast Level:
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- Opt for Medium to Dark Roasts. These roasts are generally recommended for Moka pots as they highlight the coffee’s rich flavors without being overly bitter.
- Light Roasts are less ideal. They can result in a brew that tastes sour or overly acidic in a Moka pot due to the brewing process.
Grind Size:
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- Fine to Medium-Fine is the recommended grind size for Moka pots. This size ensures the water can extract flavors effectively without being obstructed.
- Avoid Coarse Grinds as they can produce a diluted or weak coffee.
- Extremely Fine Grinds can lead to problems like clogging the pot or over-extracting the coffee, making it bitter.
Origin:
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- Coffee beans from different regions have distinctive flavor profiles. For Moka pots, beans from Brazil, Colombia, Ethiopia, and Indonesia are popular. They provide diverse flavors, ranging from nutty and rich to light and fruity.
Flavor Profile:
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- This is subjective and depends on individual taste. Coffee beans can offer various tastes, such as sweetness, bitterness, acidity, etc. It’s best to sample a few and find out what suits your palate.
Tips for Brewing:
- Water: Use fresh, cold water. If your tap water has a strong taste or odor, consider using filtered water.
- Heat: A low to medium heat is recommended. Too high a heat can cause the coffee to taste burnt.
- Cleaning: Ensure your Moka pot is clean and free from old coffee residues. This ensures a fresh taste every time.
History of the Moka Pot
Italy, 1933, engineer Alfonso Bialetti steps onto the scene and invents the Moka pot, soon to be in almost every Italian’s home. This game-changer turned Italian kitchens into home-brew stages overnight.
This stovetop coffee brewer was crafted to deliver a coffee experience so close to espresso, it is sometimes referred to as an espresso maker. However it cannot reach the 9-bar of pressure that espresso demands, although it still manages to create an incredible coffee that is strong, and bold.
Best Coffee Beans for Moka Pot
These are our top choices for coffee beans when using a moka pot.
Volcanica Cafe Cubano Miami Espresso
Volcanica’s Cafe Cubano is a traditional Cuban coffee espresso blend that is made to represent common coffees found in Cuba, and the Miami area. It is made from a signature blend of coffee sourced from Brazil, Colombia, and Guatemala. It’s a strong coffee, robust, and also happens to be certified Kosher! Flavor notes include chocolate, caramel, and a nutty finish. Cuban coffee is still traditionally made in a moka pot, and this produces a sweet and viscous crema.
- Flavor notes of chocolate, caramel, and nuts
- Signature blend of coffee from Brazil, Colombia, and Guatemala
- Certified Kosher
Lifeboost Coffee Medium Roast Coffee
Medium roasted coffee makes for great flavor which is why I like the Lifeboost Medium Roast, a full bodied coffee that’s low acid, and non-GMO. Made from 100% Arabica coffee beans, single origin and grown in the shade. Lifeboost also prides itself in their third-party testing for toxins, and for sourcing some of the healthiest beans attainable on the market. This coffee has a rounded flavor profile that has hints of sweetness, nuts, cream, and chocolate. If you order direct from Lifeboost, just know that they roast the beans fresh before it ships out for freshness. For ultimate freshness get the whole bean coffee directly from Lifeboost and grind it as needed to keep it fresh.
- 100% Arabica beans
- Non-GMO / Fair traded organic
- Flavor notes of sweetness, nuts, cream, and chocolate
- Low acid
Peet’s Coffee Major Dickason’s Blend
Peet’s Major Dickason’s blend is another favorite for moka pot coffee. It is a blend of earthy, spice that comes from the Americas and the Indo-Pacific. It’s a dark roast with medium-high brightness and a full body and a robust flavor. I find it to be very well balanced, and was thoroughly impressed where it has become one of my top go to coffees.
- Robust flavor with hints of spice
- Blended from the Americas & Indo-Pacific
- Dark roast, perfect for moka pot brewing
- Get the whole bean version and grind it yourself
Stone Street Brooklyn Roast
Stone Street’s Brooklyn Roast fits the bill for moka pot coffee and they happen to make some of my favorite coffee. This is a medium-dark roast that is going to give a blend of light roast with dark roast for a bright, yet syrupy thickness in its flavor. It’s made with 100% Arabica coffee beans and is smooth and delicious. Small batch roasted in Brooklyn, New York and sourced ethically from their coffee farms.
- Medium-dark roast
- 100% Arabica
- Excellent beans for moka pot coffee
- Available in a dark roast as well
Lifeboost Embolden Dark Roast
Lifeboost makes a second appearance with their Embolden dark roast sourced from the mountains of Nicaragua. It is grown in the shade, sun dried, and washed with spring water and never touches pesticides. In fact Lifeboost prides itself on third-party testing to back that up. This coffee is low acid, smooth, strong, and gentle on the stomach. When using with the moka pot, grind it to a medium-fine powder, and you’ll see this coffee comes out tasty as heck.
- Dark roast
- non-GMO, USDA Organic
- Smooth, strong, low acid
- Shade grown in the mountains
- Third party tested for mycotoxins & pesticides