The main difference between a moka pot and an AeroPress is the cup they make. A moka pot uses steam pressure on the stove to make a strong, heavy, espresso-style coffee with a rich, slightly bitter edge, and it can brew several servings at once. An AeroPress uses gentle hand pressure and a paper filter to make a cleaner, smoother cup in about two minutes, one serving at a time. Choose a moka pot if you love bold, dark, Italian-style coffee at home, especially with milk. Choose an AeroPress if you want a cleaner, more flexible cup, quick cleanup and a brewer you can travel with.
| Moka pot | AeroPress | |
|---|---|---|
| How it brews | Steam pressure pushes water up through the coffee | Coffee steeps, then you press it through a filter by hand |
| Pressure | About 1 to 1.5 bar | Less than 1 bar |
| Filter | Metal basket | Paper (metal filters available) |
| Taste | Strong, heavy, bittersweet, espresso-style | Clean, smooth, sweet; strong or mild as you like |
| Grind | Medium-fine, like table salt | Medium-fine (finer for espresso-style) |
| Brew time | About 5 minutes on the stove | About 2 minutes |
| Makes | 1 to 12 cups, depending on size | 1 cup at a time |
| Needs | A stove or burner | Hot water only |
| Cleanup | Wait for it to cool, rinse three parts | Pop out the puck and rinse |
| Durability and travel | Metal, nearly indestructible; heavier | Light, tough plastic; great for travel |
| Typical price | About $20 to $50 | About $40 to $50 |
How the Moka Pot Works
The moka pot was patented in Italy in 1933 by Alfonso Bialetti and is still in most Italian kitchens. It has three parts: a bottom chamber for water, a funnel-shaped basket for the coffee, and a top chamber that collects the brew. As the water heats, steam pressure pushes it up through the coffee and into the top. The pressure is only about 1 to 1.5 bar, far below the roughly 9 bar of an espresso machine, so a moka pot makes strong, espresso-style coffee rather than true espresso.
Quick recipe: fill the base with hot water to just below the safety valve, fill the basket level with about 18 to 20 g of medium-fine coffee for a 4-cup pot (do not tamp), screw it together and heat on medium-low with the lid open. Take it off the heat as soon as the stream turns pale and sputters, and cool the base under cold water. The ratio works out to about 1 part coffee to 10 parts water. Full steps are in our moka pot guide.
- Pros: rich, bold coffee that stands up to milk; brews for several people at once in the larger sizes; works on gas, electric and camp stoves (induction needs a stainless steel model); inexpensive and lasts for decades.
- Cons: easy to make bitter if the heat is too high or you leave it too long; needs a stove; you have to wait for it to cool before cleaning; aluminum pots should be rinsed by hand, without soap.
How the AeroPress Works
The AeroPress was invented in 2005 by Alan Adler, the engineer behind the Aerobie flying disc. It is a plastic chamber and plunger with a filter cap: you steep the coffee in hot water, then press it through a paper filter with gentle hand pressure. Because the paper catches oils and fine particles, the cup is clean and smooth, and you can make it strong and concentrated or long and mild.
Quick recipe: put a paper filter in the cap and stand the AeroPress on a mug. Add 15 g of medium-fine coffee and 220 g of water at about 200°F (93°C), stir for 10 seconds, insert the plunger slightly, steep until 2:00, then press slowly for about 30 seconds. See our AeroPress methods and best AeroPress recipes.
- Pros: clean, smooth, forgiving cup; very versatile (standard, inverted, espresso-style concentrate, even cold brew); cleans up in seconds; light and nearly unbreakable for travel. See our AeroPress Go review.
- Cons: makes one cup at a time; needs a separate kettle; uses paper filters (reusable metal ones are available); less body and oil than a moka pot.
Taste: Which Makes Better Coffee?
Neither is better; they are different. Moka pot coffee is thick, intense and bittersweet, with the oils and some fine sediment that pass through its metal basket. It suits medium-dark and dark roasts and is excellent as the base for a homemade latte or cappuccino. AeroPress coffee is cleaner and brighter, showing more of a coffee’s fruit and sweetness, which suits light and medium roasts and single origins. You can push an AeroPress toward a strong, espresso-style shot, but it will still taste cleaner and lighter in body than moka pot coffee.
Neither makes true espresso. If that is what you want, see what is espresso and our guide to making espresso at home.
Which Should You Choose?
- Choose a moka pot if you like strong, dark, Italian-style coffee, drink mostly milk drinks, want to brew for two or more people, and always have a stove.
- Choose an AeroPress if you want a clean, smooth cup, like experimenting with recipes, brew one cup at a time, or want a brewer for travel, the office or camping. See making coffee while traveling.
- Have both? They are both inexpensive, and many coffee lovers use a moka pot at home and an AeroPress on the road.
Whichever you choose, fresh beans and a good burr grinder matter more than the brewer. Still deciding? Compare the moka pot with the French press.
Former roastery owner and coffee tour operator. Steve spent five years roasting coffee for his own shop and wholesale customers. More about Steve