The Moka Pot is a traditional Italian coffee-making device that has seen a major resurgence in sales over the past decade, in no small part due to its prominence on social media.
Many Moka Pot owners wonder which styles of coffee are best suited for their favorite coffee maker, and it takes some people years of trial and error to find the ideal coffee bean setup.
In this article, we will take a closer look at the best coffee for Moka Pot use, and highlight what makes some styles of coffee beans better suited for this popular coffee maker compared to others.
Choosing the Right Type of Coffee
While there are many different tips and tricks (check out this video here) when it comes to making the best coffee possible with the Moka Pot, the most important factor with any style of coffee maker is the type of coffee beans used.
We have highlighted five of the most important factors when it comes to choosing the best coffee beans to help simplify the shopping experience.
Growing conditions such as altitude, soil type, climate, and growing region have a major impact on the overall taste of coffee beans. For example, coffee beans grown at higher altitudes tend to mature more slowly, which results in a denser and sweeter bean compared to those grown at low altitudes.
Soil type also has a major impact on the mineral composition and acidity of coffee. Acidity is one of the most important tasting elements for many coffee enthusiasts, and people generally either prefer low-acidity or high-acidity coffee and have strong opinions about which is superior.
The climate also plays a major role, as higher temperatures generally increase the rate of development for coffee cherries. This leads to a higher yield, but can also reduce the quality of the beans.
Conversely, lower temperatures can slow down growth and lead to a lower yield, but the beans produced are often regarded as higher in quality.
Humidity levels also have an impact on coffee beans, as high humidity can encourage mold and fungus growth, while low humidity can cause the beans to dry out too quickly and lose flavor.
The Moka Pot has developed a reputation for producing strong and fairly concentrated coffee, and there are essentially two opposing schools of thought when it comes to the best roast levels to use to make the best-tasting cup of coffee with the Moka Pot.
Due to the strong and concentrated nature of coffee made with the Moka Pot, some people prefer to use coffee beans that are only lightly roasted. This style of coffee is sometimes referred to as “blonde” or “light roast” coffee, and it is readily available at most coffee retailers.
Lightly roasted coffee beans are less strong and intense in terms of taste compared to dark roasted beans, and using light roast coffee in a Moka Pot produces coffee that can be considered “medium” in terms of flavor and intensity level.
There are others who claim that the best way to take advantage of the unique brewing characteristics of the Moka Pot is to use bold and intense coffee that features a very dark roast. Dark-roasted coffee is much stronger than lighter-roasted varieties and can carry tasting notes that range from chocolate to nuts and baking spices.
Coffee Bean Species
There are two different species of coffee beans that are used to make coffee around the world today, and each of them has distinct characteristics that make them different in terms of quality, flavor, and caffeine content.
Arabica and Robusta are the two primary species of coffee beans that are used for coffee production today. Arabica beans are generally considered to be the superior species, as they feature more delicate and nuanced flavor profiles.
Arabica beans have a more complex flavor profile, with a wider range of fruit, floral, and chocolatey notes, as well as a milder, smoother taste. They also contain less caffeine compared to Robusta beans.
Robusta coffee beans are generally considered to have a more bitter, earthy, and nutty taste profile, as well as a higher caffeine content. They are typically grown at lower elevations and are more resistant to pests and diseases which makes them easier to cultivate compared to Arabica coffee beans.
There are two different ways to process coffee beans that are most often used today, and the wet processing and dry processing methods both have their own unique effects on the final taste of coffee beans.
The wet processing method entails removing the pulp from the coffee cherries and then fermenting the beans to remove impurities. The beans are then washed and dried. Wet processing results in a cleaner and brighter tasting profile with a light body, and less earthy flavors compared to dry processing.
Dry processing, also known as natural processing, involves drying the coffee cherries whole and removing the pulp later. This method results in a heavier, sweeter, and more full-bodied taste with an earthier profile compared to wet processing.
While the wet processing of coffee beans is generally considered to be superior in terms of coffee quality, dry processing is more environmentally friendly. Some people consider the wet processing method to be very wasteful of water, and dry processing is a far more sustainable method.
When it comes to achieving the best possible quality of coffee at home, serious coffee enthusiasts are well aware that preserving the natural oils contained in coffee beans is extremely important.
While some people enjoy the convenience associated with purchasing pre-ground coffee beans, these options often are far less flavorful. The best way to preserve the natural oils in coffee beans is to keep them whole and grind them fresh each morning.
Owning a high-quality grinder can make fresh ground coffee each morning a breeze, and there are many different design styles to choose from.
While conical burr grinders are a bit larger and more expensive than simpler options, they offer the best consistency and performance possible from a home coffee grinder.
Quick Overview: Our Top Picks for Best Coffee For Moka Pot
|Ethiopian Coffee, Yirgacheffe Region, USDA Organic||CHECK CURRENT PRICESee Customer Reviews|
|San Francisco Bay Coffee Colombian Supremo||CHECK CURRENT PRICESee Customer Reviews|
|Dakoli Vietnamese Coffee - Supremo Blend Coffee||CHECK CURRENT PRICESee Customer Reviews|
|Java Planet, Organic Coffee Beans||CHECK CURRENT PRICESee Customer Reviews|
|Al Mokha: The World's First Coffee, Yemen Dark Roast||CHECK CURRENT PRICESee Customer Reviews|
The Best Coffee for Moka Pot – Our Top 5
1. African Coffee
The continent of Africa is home to a number of different high-quality coffee regions, and Ethiopia and Kenya are where some of the most highly regarded coffee-producing sub-regions are located. Both Ethiopian and Kenyan coffee are strong and bold, making them great options for those who purchased the Moka Pot to make intense coffee.
The Yirgacheffe region is one of the most famous and sought-after regions of production in all of Ethiopia. The Volcanica Coffee Company carries a number of different coffee beans from Ethiopia, and the Volcanica Yirgacheffe blend is one of their top sellers.
The Volcanica Coffee Company also carries coffee beans from Ethiopia’s sub-region of Guji, which is known for producing a bold and strong style of Arabica beans that can carry tasting notes of both chocolate and sweet fruit like peach or nectarine.
Fresh Roasted Coffee LLC is another successful importer of African coffee beans that have been in business since the year 2009. Their Dark Kenya AA Roast is considered by many Moka Pot owners to be the ideal style of coffee to use with the device, as it is strong and bold with a very dark roast and tasting notes ranging from smoky to that chocolate with notes of crisp citrus.
- Home to many countries and regions that produce bold styles of coffee
- Unique growing conditions give coffee-tasting notes that can’t be found elsewhere
- Volcanica Coffee and Fresh Roasted Coffee LLC both have good reputations
- Fairly affordable coffee beans considering the quality
- Exotic styles of coffee that many consider ideal for Moka Pot use
- Some people consider the price to be too high
- Not great options for people who prefer lighter and more delicate coffee
- Using strong coffee with the Moka Pot can result in a flavor too strong for some
2. South American Coffee
Some of the most well-known coffee regions in the entire world are located in South America. Columbia, Brazil, and Peru all produce interesting styles of coffee that are well suited for use with the Moka pot, and all three countries are highly regarded for their coffee quality.
Colombian coffee is known worldwide for its rich, smooth, and well-balanced flavor profile. It is typically grown in the Andes Mountains at high elevation, which results in a bright and acidic taste that is balanced out by notes of chocolate, nuts, and dark fruit.
San Francisco Bay Coffee Colombian Supremo is one of the top-selling and most well-known bags of Colombian coffee beans sold in the United States today, and many coffee enthusiasts find that it strikes the perfect balance between full body and drinkability.
Brazil is the largest coffee-producing country in the entire world in terms of volume, and Brazilian coffee is often described as having a mild and sweet flavor profile that is also sometimes described as “nutty.”
There is a Single Origin Dark Roast Brazil Coffee option on Amazon that has been generating waves within the coffee community for its combination of value and quality. At under $30 for a two-pound bag, it is hard to find a better deal on high-quality Brazilian coffee that is certified non-GMO and lab tested.
Peru is another South American country that is home to nearly ideal coffee-growing conditions. The country generally experiences stable temperatures, and many of the coffee-growing sites are located at high altitudes with high-quality soil and natural drainage from mountain slopes.
Mt Comfort is a coffee company that has become very popular over the past few years, and their Medium Roast from Peru is one of the best options for use with the Moka Pot. It becomes much stronger and more concentrated during the Moka Pot’s unique brewing process, which brings out some of the more subtle tasting notes of this high-quality coffee.
- South America is the most well-known and top coffee-producing continent in the world
- Each country brings something different to the table in terms of flavor
- Many people only used medium roast coffee from South America with their Moka Pots
- Diverse coffee styles are great for more adventurous coffee enthusiasts to explore
- Coffee from Columbia, Brazil, and Peru is all very common and easy to find
- Some people claim that mild coffee is better for the Moka Pot
- The acidity levels from coffee in certain regions are too high for some
- There are many different countries to choose from, which can be confusing at first
3. Vietnamese Coffee
Vietnam is the second largest producer and exporter of coffee beans in the entire world, second only to Brazil. While a good portion of the coffee that Vietnam exports is instant coffee which is generally considered to be of low to moderate quality, there are many examples of top-tier coffee beans from Vietnam as well.
Vietnamese coffee from the Central Highlands makes for a great fit for use with Moka Pot devices, as the Moka Pot works to bring out the strong, sweet, and full-bodied flavors naturally present in the coffee beans.
Dakoli Vietnamese Supremo Blend Coffee is an example of a high-quality Vietnamese coffee blend from the Central Highlands region that makes for an interesting candidate for the Moka Pot. It features a blend of 80 percent Robusta beans with 20 percent Arabica beans, making it a highly caffeinated and strong morning treat that is not for the faint of heart!
- Vietnamese coffee is very strong with an earthy and deep flavor
- The country is the second-largest coffee producer in the world
- Home to rich and unique flavors that can not be found anywhere else
- Blend of Robusta and Arabica beans is very unique
- Vietnamese coffee is generally fairly high in caffeine
- The country sometimes gets a bad reputation for low-quality instant coffee
- Robusta beans are generally considered to be of lower quality compared to Arabica
- Affordable instant coffee is much easier to find compared to high-quality Vietnamese coffee
4. Indonesian Coffee
Indonesian coffee has developed a very good reputation due to its combination of bold and deep flavors with a moderate amount of acidity. This makes it one of the best options for those who prefer “dessert coffees” with tasting notes of chocolate and spices.
Making coffee from Indonesia in the Moka Pot can lead to some interesting results and high-quality cups of coffee, and the Sumatra Indonesia Blend by Java Planet is one of the best examples of a low-acid Indonesian coffee that “over delivers” in terms of bold flavor.
All coffee beans sold by the Java Planet company are certified to be both Organic and Fair Trade, making them fantastic options for socially and environmentally conscious coffee enthusiasts. The Sumatra Indonesia blend features a bold dark roast and makes for one of the most flavorful options available for Moka Pot use.
- Strong and bold coffee that is surprisingly low in acid
- Certified organic coffee beans make them healthy options
- Fair Trade coffee is sourced using ethical business practices
- Great coffee to serve at parties as it is a bold conversion starter
- One of the most well-balanced and flavorful coffees in all of Indonesia
- There are certain coffee enthusiasts who prefer a more acidic cup of coffee
- Price of around $20 per pound is a bit too high for some
- Indonesian coffee can be fairly difficult to find in some areas of the country
5. Coffee from Yemen
Yemen is the oldest coffee-producing region in the entire world and was the sole producer of all the world’s coffee in the 16th and 17th centuries. Yemeni coffee is known for its strong and bold flavor profile, which is often described as smoky, earthy, and spicy.
Making strong Yemeni coffee in a Moka Pot results in an extremely bold and flavorful style that can not be replicated using coffee beans from anywhere else on earth. It is often served with sugar and cream, both of which “break up” some of the strong flavors to reveal hidden layers and tasting notes.
Al Mokha is one of the top exporters of Yemeni coffee, and their slogan “The World’s First Coffee” is both direct and memorable. They offer many different options and roast levels, but the “Yemeni Dark” roast is the most popular option among Moka Pot owners.
- Very strong and flavorful style of coffee with spicy and earthy notes
- Historic style of coffee that predates any other
- The Al Mokha has three different roast levels for a variety of different tastes
- Carries tasting notes of dried cocoa and spices
- Strong aftertaste that can not be found in any other coffee style
- The aftertaste is too smoky and strong for some
- One of the more expensive options on the market today
- Some people prefer to use lighter coffee beans like blonde roasts with the Moka Pot
Best Coffee For Moka Pot – Final Thoughts
With so many different styles and coffee-producing regions available to choose from today, it can be tough to know which type of coffee is the best option for use with your Moka Pot machine.
While there are many different coffee-producing areas that make suitable roasts for the Moka Pot device, coffee from South America is the best choice for the widest variety of coffee enthusiasts.
This large continent is home to some of the most iconic coffee-producing countries in the world, including Brazil, Columbia, and Peru.
Click here to take a look at one of the best Colombian coffee roasts for the Moka Pot, and see for yourself if it is a good option for your tasting preferences!
Also, feel free to leave a comment below if you own and use a Moka Pot, and be sure to let other coffee enthusiasts know which coffee beans work best in your experience!