Brewing Nostalgia: Why the Moka Pot Holds a Special Place in My Heart

Coffee brewing methods are heavily influenced by culture, technique, and traditions. The element of taste is very subjective and dictates the type roast we prefer as well as the brewing methods that best suit our palate.

Though coffee has a rich long history, which I will certainly go into in another post, I will explain why the moka pot has such a special place in my heart.

I grew up drinking coffee in the Dominican Republic for as long as I can remember. To be honest, there was never a moment in my life, aside from pregnancy, where I don’t recall drinking coffee. In the Dominican Republic coffee is life, it is intertwined with society, family life, and is the central point of Dominican hospitality. You will never enter a Dominican household without immediately being offered coffee first. Coffee brings strangers together, it unites the family bonds through stories and conversation, and creates a sense of community. My fondest family memories have all been huddled together around el cafecito. It’s where we shared important news, celebrated small victories, or simply connected with one another.

The brewing method mostly used in the Dominican Republic is the greca, also known as a moka pot or stovetop espresso maker. It’s so simple and practical that you’ll be hard-pressed to find a household that doesn’t own one. This is the method of brewing that I grew up with. It’s traditionally served black on a 1oz - 3oz espresso demitasse and saucer with a side of locally harvested brown sugar.

There’s a heavy emotional aspect for me attached to moka brewed coffee, but it also tastes delicious. It uses around 1-3 bars of pressure of steam to push water through the grounds and though it is not fully considered espresso, it is still pretty strong. Much like in Italy, the type of roast used for moka is medium to dark roast, semi-fine grounds, a midway point between course and fine. Lighter roasts are not ideal because it’ll bring up too much acidity and bitterness. I’m extremely partial to darker roasts, I like the full bodied depth of flavor and chocolate richness. It also has lower acidity due to the longer roasting times and is more smooth. The result is a rich, velvety, deep flavored coffee that not only wakes you up but also comforts you. It’s a beautiful start to a slow morning.

Moka pots are extremely popular in Italy as well. They are a staple in Italian households. Though it’s a practical tool it is also an emotional connection to tradition and family. It was invented by Alfonso Bialetti in Piedmont, Italy in 1933. If you want to purchase a moka pot, I suggest getting the Moka Express from Bialetti.

Moka coffee is practical, sustainable, quick, and delicious. It only takes a couple of minutes (depending on the size of your moka pot) and is much easier and quicker to clean than other machines. As soon as the coffee is ready you’ll hear the gurgle from the pot (which is the sound of upper chamber boiling with coffee) and the entire kitchen will be filled with the irresistible aroma of freshly brewed coffee. It’s also a practical way to get a full bodied flavor without having to purchase an espresso machine.

I’d love to hear about your favorite coffee traditions. Leave a comment and let’s chat about the little rituals that make your mornings special.