Green Coffee Beans for Stovetop Brewing

Look for coffees with strong base notes - chocolate, caramel, nut, or mild fruit - and good sweetness. Brazils, Colombians, and medium-bodied naturals or honeys are all reliable choices. You don’t need intense body like you would for espresso, but you want enough depth to carry the cup.

Not at all. Medium to medium-light roasts tend to work best for stovetop brewing. They offer enough development for balance and sweetness without tipping into bitterness. Very dark roasts can sometimes taste flat or harsh when brewed in a moka pot.

Yes, though they’re not necessarily selected for high-pressure espresso brewing. Many will still pull decent shots, especially if you enjoy a smoother or more classic style, but they’re really chosen for how well they perform with stovetop extraction.

It can - especially if the roast is too dark or the grind is too fine. A slightly coarser grind and a medium roast help avoid over-extraction, which is often the main cause of bitterness in moka pot coffee.

South and Central American coffees are a great fit - especially Brazil, Colombia, Peru, and Guatemala. They tend to offer chocolatey, nutty, and balanced profiles that hold up well in the moka pot’s brewing style.