Naturally, everyone has different taste buds and preferences for the roast of their coffee and the brewing process. As a coffee lover, however, I’ve tried many coffee styles. Today I want to focus on Moka Pot vs. Percolator and how to get the best brew from either technique.
Keep in mind that the Moka Pot, also known as stovetop espresso coffee maker, makes a more potent brew as close to espresso as we can get without purchasing an expensive espresso machine.
That doesn’t discount the percolator, which also makes a strong cup of java, and just like Moka pot, it isn’t quite espresso but will make some decent espresso-like mixtures.
Let’s begin with a comprehensive comparison of the Moka Pot and Percolator.
Moka Pot Vs. Percolator Coffee
- Moka Pot Coffee – A rich, espresso-like solid coffee drink that you’ll consume straight, reduced with hot water, or blended with steamed milk. If you want home espresso but don’t want to spend a lot of money on a sophisticated machine, this is a great way to have a comparable (but not as powerful) taste without going broke.
- Coffee made in a percolator — It makes standard black coffee that you can adjust to your preferences because you can stop the brew at any time. Because of the high brewing temperature, it has a distinct bitterness and is typically highly concentrated due to boiling for too long. If you get the knack of ending it at the proper time, it’s still tasty.
These two coffee encounters, as you can see, are very different. One is a low-cost substitute for espresso, while the other is simply another type of black coffee. Which one appears like it would be the best match for your particular tastes?
Should You Purchase Moka Pot or Percolator?
I can’t make your selection for you, but I can show you some examples of how certain brewers might be better suited to different coffee preferences or lifestyles.
If camping and brewing coffee in the great outdoors are two of your favorite pastimes, then both brewers are simple to use on the trail. However, percolators are ideal for large groups because you can constantly refill the pot all day. In contrast, the Moka pot brews a fixed portion per session.
If you want to brew your own Cappuccinos and Americanos, because Moka pot coffee has a high concentration, we can make drinks remarkably similar to cappuccinos and Americans. Percolators, on the other hand, are incapable of producing coffee concentrated for this purpose.
You want to brew a specialty coffee that is well-balanced and nuanced. Moka pots allow you to make concentrated coffee shots that are rich and balanced. Unfortunately, due to the extremely high brewing temperature, percolators produce harsh coffee with little nuance or complexity.
Moka Pot Brewing Technique
In a Moka pot, you can prepare high-quality coffee, from any origin, with roast profiles identical to filter coffee.
I tweak my formula slightly depending on the origin of the coffee, and I never use cold water in a Moka pot. When making a coffee from South America, for example, I use cold water to pull out some of the more chocolaty tastes.
In contrast, I utilize hot water to expedite the extraction of Ethiopian coffees. It brings out their floral and fruity flavors.
It’s a good idea to keep a thermometer on standby to measure and record the water temperature because it has a significant impact on the taste profile of the finished cup.
Brewing with a Moka pot is a rather predictable and straightforward operation. The brewer employs heated steam to create a strong, concentrated coffee that’s commonly referred to as “stovetop espresso“—though that’s a mistake (more on this later).
- I fill the bottom chamber with water, add fine coffee grounds to the filter basket, and put the whole thing together.
- I then place the Moka pot on the cooktop to boil the water and create steam. The vapor will have created sufficient pressure (although not as much as the espresso machine) to force the dense coffee up the tube into the second chamber, where it will gather after 4-6 minutes.
- I lift the pot from the heat and pour out the coffee once I’m ready to cease the brew.
To get the best from your Moka pot, always remove it from the heat source while you still hear the bubbling sounds. I’ve learned that when it stays on the stove until the extraction ends, you sometimes end up with burnt coffee.
The Moka Pot Method Advantages & Disadvantages
- Simplicity – I always use the same quantity of water and coffee.
- Consistency – It prepares the same amount of coffee each time to the same intensity.
Of course, there are some drawbacks as well:
- Restrictions — Due to predefined basket sizes, I cannot brew a larger or smaller amount of coffee.
- Learning Curve – Finding the “perfect balance” for extraction might require some time initially, but it’s worth it for some strong coffee.
Moka Pot Coffee with Milk Recipe
- Finely ground espresso
- 3/4 cup Whole fat milk
- Raw cane sugar
Pour whole fat milk into a cup, and place it in the microwave for a few seconds, or you can heat it on the stovetop.
After brewing the coffee, use a whisk to twirl multiple times until the milk creates foam, then pour the coffee on the milk. Sweetening it with sugar is optional, but I like it with a teaspoon of sugar.
Percolator Brewing Technique
Brewing in a percolator is mostly a “position it and leave it” technique. So long as the brewer is in contact with heat, this device employs a modest level of pressure to brew coffee continuously.
To begin, place ground coffee in the filter basket near the top of the coffee pot, then fill the lower chamber with water. When you place the percolator above a heating element, boiling water goes up the pipe and falls over the coffee, kicking off the brewing process.
So here is a big difference: percolators don’t gather the brewed coffee. Rather, the coffee flows through the filter and into the second chamber, where it boils, re-brews, and goes back up the funnel.
The coffee gets more intense as time goes on. Although 5-7 minutes usually is plenty for a balanced brew, most percolator users leave it on until they’ve had their fill of coffee for the day.
The Advantages & Disadvantages of Using Perculator
- Brewing Without Fuss — Set it up, sit back and relax while the coffee brews.
- Select Your Strength — Users can end brewing once the coffee is at the right intensity for you.
Now for the drawbacks:
- Over-Extraction happens easily — Even if you’re careful, making extremely bitter coffee is simple.
- Boiling the coffee ruins the flavor, even if you don’t over-extract it.
Percolator Coffee Recipe
- While the coffee is brewing, warm the milk. I can accomplish this in a variety of ways. Of course, the quickest method is to microwave each 1/4 cup for 45-60 seconds on Medium. However, it would help to heat it in a small pot until the milk was virtually boiling for optimal results.
- Lift and remove from the heat once the thermometer needle hits 149 degrees if you have one.
- Using boiled water from the kettle, preheat each cup. Then, into a coffee cup, pour freshly brewed coffee and cover with hot milk.
- To make foam, set aside a 1⁄4 cup of hot milk for each cup, you intend to prepare. You’ll require a milk frother for this stage.
- Pour the saved hot milk into a warmed cup to make foam with a manual 1-cup milk frother.
- Fill the cup halfway with milk and pump the frother up and down for 15-20 seconds, or until the milk is thick and foamy.
- To serve, pour froth over the cappuccinos and sprinkle with chocolate shavings.
While the brewing procedure is essential, the result is what matters most.
Bottom Line – What’s my Preference?
It’s all about the Moka pots. They’re easy to use once you get the hang of it, and they produce a multipurpose concentrated coffee that’s similar to home espresso, with far higher coffee quality.
However, in the end, it’s the beans, not the brewer, that determine whether your daily mug of coffee is good or not. Your finished cup will taste stale and low-grade if you start with stale and low-grade beans.
However, if you choose specialty-grade beans, your mug will burst with flavor. To ensure you’re never short on flavor, get high-quality, freshly roasted coffee delivered to your door regularly.