How we tested moka pots
We spoke with 2020 UK Brewers Cup champion Matteo D'Ottavio to learn more about what makes a good moka pot and how to brew the perfect cup. D'Ottavio instructed us on exactly how to flawlessly use a moka pot and signs that would confirm we'd achieved the right results: an even, steady delivery of coffee somewhere around 158 to 167 degrees Fahrenheit.
In our testing, we tried out six of the best moka pots and brewed coffee with each three times. Each time, we noted the following:
Ease of use: Using every moka pot was fairly easy, though we noticed that the threading on stainless-steel models made them a little tougher to put together than that on the aluminum ones. We considered how difficult it was to have the coffee brew at the right temperature and pace so that it wasn't completely burned or spewing all over the place.
Consistency: While stainless steel might work on induction stovetops, it was more difficult to get a quick and predictable cup brewed. Aluminum was fast as can be, and after getting used to dialing the stovetop setting, which can vary based on the thickness of the aluminum and the size of the moka pot, we were able to achieve our goal with reasonable consistency with every model we tested. That level of consistency would be hard to get with even one of the best espresso machines.
Quality of materials: All in all, the moka pots we tested performed fairly similarly, but the quality of the materials varied, which will impact longevity. While thinner, cheaper aluminum models work very well, it's easy to bend the funnel and filter that hold the ground coffee. We were not impressed with how many models included cheap and all-too-easy-to-melt plastic handles. We preferred higher-quality materials in recommending our overall pick, but made a concession with our budget pick because, as we stated above, we came across many popular options that were essentially of the same quality.
We also took note of the gasket, which creates a seal between the coffee collector (the upper chamber), the filter basket or funnel, and the boiler (or heating vessel at the bottom) and creates pressure. There are two common materials used for these, but we learned from D'Ottavio that a silicone seal is preferred to a rubber one because it creates a better seal and lasts a lot longer.
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