The right grind
Your moka pot is a pressure brewer, but not espresso-level pressure. That means your grind should sit between espresso and drip—think fine sand or table salt. If it's too fine, you'll over-extract and get bitterness. Too coarse, and you'll get a weak, sour brew.
RAMI Coffee's medium roast is forgiving here: its balanced profile tolerates slight variations in grind, which is perfect for learning.
The right ratio
A good starting point is 1 part coffee to 7 parts water by weight. For a standard 3-cup moka pot, that's roughly 15 grams of coffee to 105 grams of water. You don't need a scale, but if you have one, it takes the guesswork out.
The right heat
Use low to medium-low heat. High heat scorches the coffee and makes it bitter. With a low flame, the water heats slowly, extracting sweeter flavors.
