How to prepare coffee in an Italian moka pot without bitterness

Summary: The Moka pot is an Italian classic, but its taste can turn bitter if you don't control the grind, water, or time. Learn step-by-step how to achieve a balanced and aromatic coffee.

1. Use hot water, not cold

Filling the base with hot water prevents the coffee from burning before extraction. If you use cold water, the metal will overheat and add a roasted, metallic flavor.

2. Medium-fine grind (not espresso)

A grind that's too fine creates overpressure and extracts bitter flavors. Aim for a texture similar to fine sand. Don't compact the coffee inside the filter.

3. Don't press the coffee

Leave the coffee loose to allow the steam to circulate properly. Tamping the coffee is only recommended in espresso machines.

4. Remove from heat at the right time

When you hear bubbling, turn off the heat and let the rest rise by inertia. Waiting too long causes over-extraction and a bitter taste. Use medium-low heat throughout the process.

5. Cleaning without soap

Wash the moka pot only with warm water and dry thoroughly. Soap removes protective oils and leaves chemical residue.