Reference guide · Updated on 2026-08-09 · Café en Casa Team

Moka, AeroPress, V60 and Chemex: manual coffee explained

Q: Can you use supermarket ground coffee?

It works in pressurised and drip machines, but it is ground uniformly for one specific method and has usually been packaged for weeks or months. In a non-pressurised machine you will not get a correct espresso out of it.

Q: Why does my machine make no crema?

Three causes, in order of frequency: the coffee is not fresh (two months past roasting it barely degasses any more), the grind is too coarse, or the dose is short. With a pressurised basket it is almost always the coffee; with a barista basket, the grind.

Q: Can I make coffee with plant milk?

Yes, but look for "barista" versions: they carry acidity regulators and slightly more fat, and they are the only ones that form stable microfoam. Oat behaves best; almond tends to split with very acidic coffee. Texture them at a lower temperature than cow's milk, around 55-60 °C.

Q: Is a drip coffee machine any good?

No, it is different: it gives a clean, long, mild coffee, ideal for several cups in a row. What sinks it is the jug sitting on a hotplate, which stews the coffee in twenty minutes. Look for models with a thermal carafe and a temperature of 92-96 °C, and you will have filter coffee on a par with a V60.

Q: What budget do I need for a moka pot?

It depends on your use: there are valid options in the entry range and advanced models that only pay off if you are going to make the most of their features. Go through the criteria in this guide, define your real use and compare the current price on Amazon before deciding.

A guide to the manual methods: how to use the Italian moka pot, the AeroPress, the V60 and the Chemex, with ratios, temperatures and the minimum kit.

Moka, AeroPress, V60 and Chemex: manual coffee explained

The 9 bars of pressure that really matter

Almost every entry-level machine advertises 15 or 20 bar, and it is a marketing figure: that number is the maximum pressure of the vibration pump, not what reaches the coffee. A correct espresso is extracted at 9 bars at the group head, and above 11-12 the extraction turns bitter because it drags out compounds that should stay behind. A 15 bar machine with a properly calibrated OPV valve makes better coffee than an unregulated 20 bar one. When comparing, ignore the bar figure and look at whether the portafilter is pressurised or not, and at temperature stability.

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Pressurised vs non-pressurised portafilter

It is the most important difference in the 80-300 € range and almost nobody explains it. The pressurised (double-bottomed, with a valve that creates the back-pressure artificially) forgives a bad grind and produces crema even with supermarket coffee: ideal if you are not going to buy a grinder. The non-pressurised (mesh bottom, barista type) depends on you grinding, tamping and dosing well, but it is the only one that gets you to a specialty espresso. If you buy a machine with a pressurised basket expecting to make third-wave coffee, you are going to get frustrated.

The grind: 50% of the result is right here

You can own a 1.000 € machine and make bad coffee with a 20 € blade grinder. The blades smash the bean and give an uneven powder: large particles that under-extract and fines that over-extract, in the same cup. You need conical or flat burrs (burrs), which grind to a uniform, adjustable size. For espresso we are talking about around 200-400 microns and it needs a grinder with fine steps; for a French press, 800-1.000 microns. If your budget is tight, split it: a modest machine with a good grinder beats the other way round.

Ratio, dose and time: the recipe that does work

A standard double espresso starts from 18 g of ground coffee to obtain 36 g in the cup (ratio 1:2) in 25-30 seconds from the moment the pump starts. If it runs out in 15 seconds, the grind is too coarse and the coffee will be sour and watery; if it takes 45, grind coarser or lower the dose. For filter coffee (V60, Chemex) the ratio is 1:16 or 1:17: 60 g of coffee per litre of water, at 92-94 °C, with a bloom initial bloom of 30 seconds. A 10 € set of scales with a timer improves your coffee more than any expensive accessory.

Water hardness and descaling: what kills coffee machines

The number one cause of breakdowns is limescale, not use. Across much of the Mediterranean coast and central Spain the water exceeds 25-30 °fH, and at that hardness a machine without a filter needs descaling every 1-2 months; with soft water (<15 °fH) you can stretch it to 3-4 months. Use filtered water or bottled water with weak mineralisation (dry residue below 100 mg/l), set the hardness in the menu if the machine allows it, and do not ignore the descaling warning: once the heating element scales up, the water no longer reaches temperature and the coffee tastes thin long before the machine actually fails.

Moka pot: why it is not an espresso

The moka pot works at 1,5-2 bars, a long way from the 9 of an espresso, so it does not produce real crema: it makes a concentrated coffee, with body and roasted notes. To get it right: medium grind (coarser than for espresso), fill the filter without tamping, put already-hot water in the boiler so the coffee does not stew on the way up, and take it off the heat as soon as it starts to gurgle. Never wash it with detergent or in the dishwasher if it is aluminium: just water, then dry it. It costs 20-35 € and is still the best pleasure-per-euro in home coffee.

All Moka, AeroPress, V60 and Chemex articles (82)

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Frequently asked questions about moka pots

Can you use supermarket ground coffee?

It works in pressurised and drip machines, but it is ground uniformly for one specific method and has usually been packaged for weeks or months. In a non-pressurised machine you will not get a correct espresso out of it.

Why does my machine make no crema?

Three causes, in order of frequency: the coffee is not fresh (two months past roasting it barely degasses any more), the grind is too coarse, or the dose is short. With a pressurised basket it is almost always the coffee; with a barista basket, the grind.

Can I make coffee with plant milk?

Yes, but look for "barista" versions: they carry acidity regulators and slightly more fat, and they are the only ones that form stable microfoam. Oat behaves best; almond tends to split with very acidic coffee. Texture them at a lower temperature than cow's milk, around 55-60 °C.

Is a drip coffee machine any good?

No, it is different: it gives a clean, long, mild coffee, ideal for several cups in a row. What sinks it is the jug sitting on a hotplate, which stews the coffee in twenty minutes. Look for models with a thermal carafe and a temperature of 92-96 °C, and you will have filter coffee on a par with a V60.

What budget do I need for a moka pot?

It depends on your use: there are valid options in the entry range and advanced models that only pay off if you are going to make the most of their features. Go through the criteria in this guide, define your real use and compare the current price on Amazon before deciding.

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