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James Hoffmann’s Moka Pot Recipe Explained

Photo of a Moka Pot brewing coffee in the coffee collection chamber.

Are you tired of your mediocre morning coffee? Look no further. In this article, we will dive into James Hoffmann’s Moka Pot recipe, a renowned coffee connoisseur and World Barista Champion. Whether you’re a seasoned coffee enthusiast or a novice looking to elevate your brewing game, Hoffmann’s method is sure to deliver a rich and flavoursome cup that will satisfy your coffee cravings.

What sets Hoffmann’s Moka Pot recipe apart is his attention to detail and emphasis on technique. From grind size and water temperature to the brewing process itself, every step is meticulously explained to ensure optimal flavour extraction. By following his recipe, you will unlock the full potential of your Moka Pot and achieve a coffee experience like no other.

So, grab your Moka Pot and let’s unravel the secrets behind James Hoffmann’s Moka Pot recipe. 

Understanding James Hoffmann’s Moka Pot recipe

To fully appreciate James Hoffmann’s Moka Pot recipe, it’s important to understand the principles behind it. The Moka Pot is a classic stovetop coffee maker that produces a strong, concentrated brew resembling espresso. Hoffmann’s recipe aims to optimise the extraction process, resulting in a well-balanced and flavourful cup of coffee.

James dubs his method “The Ultimate Moka Pot Technique”, and given his incredibly successful and famous career in coffee, it’s easy to take his word for it. You can check out his in depth Moka pot recipe below: 

What James does really well in this video, is outline some of the principles and challenges of brewing coffee in a Moka pot, particularly controlling water temperature, grind size and the roast level of the coffee beans used.

James gives many helpful tips in his Moka pot recipe, walks us through a brew from start to finish and even breaks down the constants and variables associated with optimal Moka pot coffee. Let’s take a closer look at each of them.  

Grind Size

Grind size plays a crucial role in coffee brewing of all kinds, but this is even more important when coffee extraction is intense. Making espresso for example is a particularly highly strung process, given the fast coffee extraction, pressurised water and incredibly fine grind size required. 

This is also true of Moka pot coffee brewing, but to a slightly lesser extent than espresso. With that being said, tiny adjustments in grind size can still make a big difference to flavour and extraction. 

Hoffmann mentions that you’ll want a similar grind size as you would typically use for Aeropress coffee, that being somewhere coarser than espresso, but finer than a one cup V60. This gives you a little more margin for error than espresso, but makes the Moka pot less forgiving than the French press for example. 

Also bear in mind that you’ll want to grind a lighter roasted bean slightly finer than medium or dark roasted beans, to account for their more brittle and dense nature, which makes them harder to extract coffee oils from. 

Coffee Beans Roast Profile

James Hoffman demonstrates his Moka pot recipe using a relatively lightly roasted, specialty coffee bean

Personally, I prefer going for a medium to dark roast when I use my Moka pot, as I think it compliments the character of the rich, velvety texture of the coffee produced by Moka pots. It also makes extraction a bit easier and can help the coffee serve as a base for milk drinks more readily. 

Of course the beans you use come down to personal preference, not just when it comes to roast profile, but also the underlying flavours. 

I would recommend using rich, dark flavours like chocolate, nuts and caramel, as opposed to floral, fruity or winey. But that just comes down to my preferences so feel free to experiment with the beans you use. 


Since you are using a direct heat source to vigorously boil the water sitting at the bottom of the Moka pot, it is very easy to overheat the entire device. This invariably leads to bitter, over extracted coffee which frankly tastes unpleasant. 

James suggests using hot water in the chamber, removing the pot from the heat before it starts bubbling over and filling your filter basket up to the top with coffee every time. 

James also talks about how much water to use in the bottom chamber of the Moka pot, depending on the roast level of the coffee beans used. He mentions that a darker roast will require less water in the base of the Moka pot, as coffee extraction happens more quickly and you’ll have a lower overall brewing temperature. 

This reduces the risk of over extraction, which often leads to a bitter tasting end brew. 

Conversely, James recommends filling your bottom chamber right the way up to the safety or pressure release valve when using lighter roasts. Doing this helps maximise coffee extraction and leads to a more flavourful cup. 

It is worth noting though that brewing with a lighter roasted coffee bean, at higher temperatures with more water does reduce margin for error, so be careful to remove the Moka pot from the heat before it starts sputtering. 

Brew Temperature

To ensure you extract enough of those essential coffee oils, but don’t run the risk of over extraction, James suggests applying a medium to low heat to the base of your Moka pot. This is a great way to easily control the flow of coffee exiting the central chamber into the pot itself. 

He also recommends turning the heat off or at least right down when you start hearing the pot gurgle. This will reduce the risk of the Moka pot getting too hot, too much pressure building up and coffee over extraction. The residual heat should be enough to force the hot coffee up through the spout into the coffee collection chamber with a nice even flow rate. 

My Thoughts on James Hoffmann’s Moka Pot Recipe

James Hoffmann’s Moka pot recipe is a very well thought out and reliable starting point for anyone that is new to brewing Moka pot coffee. 

He has tried, tested and tweaked his process and even suggests using a filter paper for a cleaner taste

I would recommend following James’ advice if you are new to Moka pot brewing. Whilst it may seem technical, he offers sound guidance when it comes to temperature control, grind size adjustments and how much water to use. 

Common Moka Pot Issues to Avoid

James outlines in his video that the most common mistakes that Moka pot brewers make are heating up the pot too quickly, and using too fine a grind size. Both of these issues lead to a lower yield, as well as bitter, over extracted coffee. 

Make sure to gradually apply more heat to your Moka pot, rather than just starting on the highest temperature setting your stovetop has to offer. 

Also, I’d recommend using a medium to fine grind size to start off with, then dialling it down until you start to experience excess bitterness or astringency (that dry texture at the back of your mouth). This means you;ve gone too far and you’ll want to adjust back up to a slightly coarser grind. 

Even with a carefully followed recipe, it’s not uncommon to encounter some further challenges when brewing with a Moka Pot. Here are a few more common issues associated with Moka pot coffee, and their possible solutions. 

  1. Bitter or burnt taste: This can be caused by using water that is too hot or leaving the Moka Pot on the heat for too long. Adjust the water temperature and brewing time accordingly.
  2. Weak or under-extracted coffee: If your coffee tastes weak or lacks flavour, it may be due to a coarse grind or insufficient coffee grounds. Try using a finer grind and increasing the amount of coffee in the filter basket.
  3. Leaking or spilling: Ensure that the Moka Pot is properly assembled and the gasket is clean and intact. Tighten the chambers securely but avoid over tightening, as it may lead to pressure buildup and leaking.
  4. Clogging or slow brewing: If the coffee is not flowing freely, it could be due to a fine grind or excessive tamping of the coffee grounds. Use a coarser grind and avoid compacting the coffee too tightly in the filter basket.

Remember, brewing coffee with a Moka Pot requires practice and fine-tuning to achieve the perfect cup. Don’t be discouraged by initial setbacks, as each brewing session brings you closer to mastering the art of Moka Pot coffee.


James Hoffmann’s Moka Pot recipe is a testament to the art and science of coffee brewing. He provides a great benchmark for home brewers to measure themselves against, as well as plenty of helpful hints and tips that even experienced Moka pot users can benefit from. 

By understanding the importance of grind size, water temperature, and following the brewing process step-by-step, you can unlock the full potential of your Moka Pot and enjoy a truly exceptional cup of coffee.

Remember to experiment, adjust, and personalise the recipe to suit your taste preferences. With practice and a little patience, you’ll soon be able to consistently brew coffee that rivals your favourite coffee shops. So, grab your Moka Pot and follow James Hoffmann’s tips to take your Moka pot game to the next level!  

Moka Pot Frequently Asked Questions

Who is James Hoffman? 

James doesn’t go into great detail about himself and what he does on his own website, but his Wikipedia page describes him as “an English barista, YouTuber, entrepreneur, coffee consultant, and author. Hoffmann first came to prominence after winning the World Barista Championship in 2007 and has since been credited as a pioneer of Britain’s third-wave coffee movement” – James Hoffmann Wikipedia

He is often cited as the leading authority in the specialty coffee world, and has the largest Coffee Youtube Channel out there. 

What Kind of Coffee to Use in a Moka Pot? 

The best coffee to use in a Moka pot is a medium to coarse grind (between espresso and V60 filter). If you can get your hands on freshly roasted coffee beans and grind them yourself, even better. I would also recommend using a medium to dark roast, with flavour notes like chocolate, nuts or caramel, preferably from Brazil or Columbia. But the choice is yours. 

Frequently Asked Questions

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