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this post was submitted on 13 Sep 2026
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Coffee
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You know, I've heard of using pre-boiled water and it makes intuitive sense. but!
Then I've heard that the cold water start is needed, since it's the pressure that drives the water through the coffee and into the top. Therefore the cold water allows greater expansion and pressure-differential, so it pushes the coffee sooner, before it's overcooked.
Idk, I've made not-bad and terrible Moka and I've done it both ways. It usually sits on my shelf.
Lance Hedrick did a lot of testing and found, to his tastes, starting with cold water gets a better result as it starts brewing at a cooler temp. In his testing he found the water that brews in a moka pot, when using freshly boiled water, starts extracting at a really high temp and more often than not will over extract. There’s a full video on it, it’s really interesting. I’ve played with both and didn’t find a noticeable enough difference to have a strong preference but I also just really like the style of coffee a moka pot makes in general so I’m not as picky.
Well this is news to me (can’t stand Lance’s videos) but I don’t really use the moka anymore.