The moka doesn’t forgive much: with the right coffee it performs at its best, with the wrong one it exposes every flaw. Here’s how to choose.
The roast
A medium-dark roast works well for the moka: it gives body, sweetness, and crema, holding up to the pressure method. Very light roasts (specialty) can turn acidic and “empty” in a moka, unless you dial in the grind and doses carefully.
Arabica, robusta, or a blend
- 100% arabica: more aromatic and smooth, less crema.
- With robusta: more body, more crema, more caffeine — the “Italian” profile.
- A blend: the most common compromise, and what you’ll find in the classic Neapolitan brands.
The grind
Essential: a medium grind, “for moka.” If you grind at home, set it somewhere between espresso and drip.→ Grind and dosing.
The names you’ll find in Naples
The historic Neapolitan blends — Kimbo, Caffè Borbone, Passalacqua — were built for exactly this kind of extraction and are the everyday choice around the city. If we can’t find Caffè Kosè, we go with Kimbo, freshly ground, dark roast, intensity 11/13, two 250-gram vacuum-sealed bags — for the moka.
For the full guide: Italian coffee brands.
Frequently asked questions
What roast should I use for a moka? Medium-dark: body, sweetness, and crema.
Arabica or robusta? Arabica for aroma, robusta (or a blend) for body and crema.
What brand for a moka in Naples? The classics: Kimbo, Borbone, Passalacqua.