Moka Pot Vs. Drip Coffee (Complete Comparison)

Last Updated on September 15, 2021 by John Moretti

The Moka pot is best for a seasoned brewer who understands what might go wrong and how to avoid it, as well as someone who is aware of their pot peculiarities and can regulate the temperature of their burner.

The automatic machine is an ideal choice for coffee drinkers who don’t have much time to devote to the brewing procedure. However, you might make the best use of both of them. 

You can utilize the automatic machine in the morning when you need a caffeine boost but don’t have a lot of time. Once you get home, you may put the Moka pot to use: it’s a terrific way to unwind and relax after a hard day.

I believe that if you’re just a regular coffee drinker, then the drip coffee won’t matter, but if you desire a full-bodied brew and do not want to settle, like me, then you’ll adjust yourself accordingly to get the best cup of espresso-like coffee from my Moka pot. Either way, enjoy!

My Preferencece

Right off the bat, I’ll tell you that I’m a sucker for rich coffee. Therefore, you’ll see me leaning toward Moka pots because they make a strong brew. 

Now, suffice to say, I’ll give you the facts on both machines, then tell you as I go along why I’m drawn to the Moka pot, commonly called Stovetop Espresso Makers.

Before we jump into the comparisons and preferences, let me quickly define what a Moka pot is and what a drip coffee machine is. 

What is a Moka Pot?

It is an inexpensive way to get coffee as close to espresso as possible. Ok, I know that’s not an actual definition. Now on a serious note, it is an electric or stovetop coffee machine that prepares coffee by forcing the steam from hot water upward through coffee grounds under pressure.

Developed in 1933 by Italian inventor Alfonso Bialetti and given the name after the Yemeni city of Mocha, it instantly became an essential household item and ultimately a part of Italian tradition.

Why is it Called an Espresso Machine 

Don’t be fooled by that moniker which came about because of the pressurized process used to brew the coffee grounds, similar to making espresso.

However, the pressure is about one-fifth to a tenth of that used for making espresso. Nonetheless, it makes fantastic brews, hence the popularity.

How Does it Work

To get a precisely brewed pot of joe, the Moka pot, also called a stovetop espresso machine, employs simple physics. There are three chambers in the device: one for liquid, one for coffee grounds, and another for the completed blend.

The water in the Moka pot heats up and produces steam when you place it on the stovetop. The water pushes up through the coffee granules into the top of the device, where it is waiting to be dispensed, while the pressure in the lower chamber rises.

Meanwhile, contemporary espresso machines operate at a pressure of 8-10 bars. Depending on the equipment, it’s 5 to 10 times the force of a Moka pot. 

Undoubtedly, the coffee brewed by Moka pots is intense and near espresso, as you can get without buying an espresso machine. Still, it isn’t an authentic espresso by nature.

The pressure in the chambers of the Moka pot reaches only one-and-a-half bars, far less than the nine bars(based on which barista you ask) obtained in standard espresso machines. 

Nonetheless, its ease of use and ability to brew high-quality coffee rendered it a household favorite. In short, you get quality coffee without the expense of a machine requiring high maintenance. 

Now let’s look at the Drip Coffee process:

What is Drip Coffee?

drip coffee

Simply put, Drip coffee is the most well-known coffee technique in the US, and it goes by a variety of names but is still what most people drink on a daily basis. 

Although the name “drip coffee” might not be known to you, I am confident that if you’ve consumed coffee, you’ve experienced drip coffee. Defined, drip coffee is java brewed in a coffee machine. 

Getting a little more precise, you could theoretically say that about a Moka pot too. Therefore, drip coffee, will relate to coffee served by an automatic coffee machine, which includes a carafe and a basket full of coffee grounds with heated water poured on it.

Because espresso involves beans, too, we use drip to differentiate regular coffee from espresso. Yes, it can be a little perplexing.

So, why is Drip Coffee Given That Moniker? 

Well, it all boils down to how we prepare the coffee. The brewing procedure in an automated coffee maker works like this:

  • We place a filter loaded with coffee grounds in the maker
  • Poured water into the reservoir
  • The water is heated and forced upwards by a heating element
  • Water drops onto the filter filled with ground coffee from a showerhead
  • The machine pours water from the basket into a carafe

What Sets Drip Coffee Apart From Other Coffee Methods?

In contrast to espresso, drip coffee depends on gravity to weigh it down through the grinds and thermally generated pressure to push it up to the spout. It dissolves a far smaller portion of the coffee’s soluble volume. 

Much of the oils that the brewing process might otherwise include in a Moka Pot coffee or a few other alternatives get trapped by the paper filters used in the drip coffee technique.

Drip coffee results from an automated procedure in which you place the grinds, pour the water, and press the button. Perhaps you choose the number of cups you want or set a timer on the coffee machine.

What Sets Moka Pots Apart From Drip Coffee?

For coffee connoisseurs like myself, auto-drip machines lack customization options. They are an excellent alternative for homes and offices where people do not have the time (for some, it’s patience) to sit and wait for the stovetop espresso!

However, the possibilities with Moka pots are extensive. The coffee has a strong resemblance to espresso, but Moka pots do not process under the same pressure(as mentioned earlier) as a full-fledged espresso machine. 

Therefore, they do not produce the same amount of crema as a shot of espresso. Moka, on the other hand, has a lot of body. It has a rich, thick feel on my palate and can make classic espresso-like drinks at home, with just a few people noticing the difference. One of the primary distinctions between Moka and regular automated coffee is that Moka does not need filter paper to brew. Therefore, all of the oils are preserved in the drink.

What are the Distinctions? Exactly

Stovetop espresso is far more intense and unfiltered than drip coffee. It may be used to make espresso-based cocktails and is also drinkable on its own.

Moka servings come in espresso cups rather than coffee cups. A three-cup Moka pot, for example, yields about 4.5 ounces of Moka, but a four-cup drip coffee machine yields between 24-32 ounces of coffee.

It is a problem for folks who spend their mornings sipping coffee. You can’t do this with Moka since the volume of drink in your cup isn’t large enough! You would be considerably over-caffeinated if you made 16 ounces of it to fill a large travel cup.

Enhancing Your Drip Coffee

One of the most significant disadvantages of ordinary drip coffee over stovetop espresso is that drip coffee is weak compared to stovetop espresso and lacks the body required for a fulfilling morning cup of Joe.

You could even spend the time acquiring fantastic coffee from a local roastery and grind it yourself, but if you don’t use enough grind in the machine, the coffee won’t taste as nice as it could. In reality, using better water, as well as water that is as hot as possible, can substantially improve the flavor of drip coffee.

Many individuals have moved to pour over coffee devices over drip coffee to better cope with these issues, even though you can make excellent drip coffee if you want to.

Using a Moka Pot to Make Great Coffee

The tune is a little different using Moka pots. Because the risks are numerous, the user must constantly check the brew and its procedure. Furthermore, the pot itself necessitates a significant amount of upkeep.

Unless you’re using a stainless steel Moka pot, you’ll want to protect the inner surface of the aluminum pot by allowing it to produce an oily protective film, which will keep the coffee from tasting metallic.