This makes for a good tutorial on how to use a moka pot, but it tells you nothing as regards to making a "perfect" pot of moka coffee. I have to say though, I appreciate the lack of cringy music and just getting to the point.
What you've just said is one of the most insanely idiotic things I've ever read and everyone in this room is now dumber for having read it. I award you no points, and may God have mercy on your soul.
Aceasta este usor de folosit practic, economic, ecologic si iese o cafea adevărată, imediat ce l-am cumparat l-am abandonat pe cel cu capsulă, risipă mare. Succes
This is my 2nd Keurig coffee maker of this model. ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
@@breakfree5028 Bialetti says don't make a mountain of coffee. They said they designed the Moka to be a measuring cup for the perfect ratio of water to coffee, so to fill the water to touch the bottom of the pressure valve, and fill the basket with medium-fine ground coffee until it's even with the rim and don't press it down. You can scrape the coffee with a straight utensil, like a scoop handle, to make it level with the rim.
When i make cofee i do not wait for the sound to occur, beacuse it will be sour. In my experience the best way is to smell the extract, when it turns yellowish or transparent it is to late. Just pour it fast when there is a sour smell. The next thing is heat level which should be minimal to boil. The extract goes very slowly but is black as hell and very aromatic. Just my experience.
There's no way to 'burn' the coffee with 100 °C, it was roasted at 200 °C and boiling temperature won't roast or burn it any further. In some preparation methods (espresso grouphead, dripper) you can use cooler water to avoid some compounds to be extracted. On the other hand in moka pot contact of coffee bed with boiling water is inevitable because that's how it works, otherwise the pressure wouldn't build up. To sum up: turning off (or lowering) the heat doesn't protect coffee from hotter water. It just slows down the process and the flow of nearly boiling water throught the bed and prolonges the extraction.
For beginners who need more information, the best tutorial for the authentic Italian Moka pot technique, since 1933, is the "Annalisa J Moka pot" video. It's aprox 14 minutes long and she gives detailed explanations. Almost all the other English language Moka videos on RUclips are wrong.
I purchased a moka pot. I have a tiny strainer to place on top of the coffee. I notice in most of the videos They do not use the strainer. My pot does not perk normally.
Great video. Few questions: (1) does this only work with fine ground coffee typically used to make espresso? (2) can it be used to make normal strength coffee? Thanks! Great channel!
docforven form what I’ve seen, the grind has to be a little less finer that what you would use for espresso but still finer than for drip coffee. For the strength of the coffee, if you are referring to the strength of the taste, Moka pot coffee will taste stronger than drip coffee, but not as strong as espresso. Hope this helps! ☕️
@@drax14QC It must be less finer then espresso coffee as you say, it is true. But you can also use coffee grinded for drip coffee. There will be less extraction so the coffee will be less stronger.
Why don't you want to squash the ground coffee? I squashed the coffee and the following is the result: 1. It takes longer to brew but not significantly long. 2. The coffee comes out very Clean and dark and not murky (I use dark roast) 3. No trace of coffee Debre at bottom of the pot. Seems to me that by squashing the coffee ground it gets filtered better that it would if it wasn't squashed. I just want to know why not? Thank you.
Rey Devega because the pot will explode, due to the pressure buildup. You are lucky if it hadn't happened yet. Also its recommended not to use very fine grounded coffee
Hi Jekku, Coffee made with Moka pot has no crema. The crema is one of the characteristic of the espresso coffee. You can use one of our iperespersso machines.
@@illy acctually, you can get SOME little crema with a moka pot, but there's some specifics that have to be met. You won't get a spresso per se with a moka pot, but you can get something close.
Nice video but no sound. No specific instructions as to amounts and times. Only thing I can figure is fill water to line, fill coffee to,top, put on high heat until bottom is empty. If that easy, why state how to brew the perfect cup?
Try to place your moka pot at the edge of your stove with the handle facing away (not above) your hot stove top. It's kind of hard to explain without showing you but hopefully you get the idea! ☕
I also found it somewhat worthless in respect to making the "perfect coffee". All it shows you is basic operating instructions, not what you can do to 'dial it in', as they say, and get a "perfect" cup. You are entitled to your opinion so ignore any adult children who attack you over it. The world would be a better place if they were just planted beneath the mound and forgotten
Grinds need to be a little coarser than espresso Fill filter with grinds; should be somewhat level but don't tap down, keep looser. Fill bottom part with water up to the valve opening. Reassemble and put on stove. Apply low flame/heat and slowly bring to percolation. Once it gurgles, remove from heat and allow brewing to finish off heat. Pour and enjoy.. Clean Moka pot and allow to air dry.
Your heat is too high. Turn it lower. Fill the bottom chamber with water up to the valve. Put the filter in. Fill the filter with coffee, the grind should be a little coarser than espresso but finer than filter coffee. Level out the coffee but DO NOT TAMP. do it gently by your finger and brush off the excess coffee from the edges. Screw the top tightly and open the lid. Turn the heat to low and wait. As soon as the stream of coffee turns lighter turn off the heat and as soon as it finished immediately remove it from stove and pour it to your cup. Enjoy.
Well high heat will boil the water faster, but low heat usualy gives better results if your goal is thick, intense coffee. So once you hear the water boiling (or if you put hot water in) switching to low heat ( as if you were letting it simmer for awhile ) will cause a slow and steady flow, hence more contact time, hence better extraction.
theoretically you could however the milk would burn & stick , making it a cleanup nightmare & producing a nasty burnt taste for all subsequent brews . milk can be added after the coffee it is made if desired .
@@junbecks OR the milk will scald and will stick to the bottom chamber, filter and the top part and will make your moka pot a very stinky mess to clean up.
Just clean the moka after using it (soon, not the day after).If u don't use it for a long time (like one week) the first time u reuse it make one moka only with water. Another important thing that the video doesn't say is that the water MUST be cold and the flame really low. bye!
Aluminium vs Stainless Steel I used to have a SS Moka. Sexy looking. It imparted a metallic flavour, required more heat to work and seemed to scold the coffee making it taste slightly bitter. Then bought a traditional Aluminium one. It heats up faster so you can turn the gas lower and go nice and slowly. The coffee is smoother tasting and not noticeably metallic especially after the oil builds up on the surface. For me Aluminium wins outright. Surprised illy doesn't agree. I use illy coffee
@@tijmen131 I know a ton of twisted mustache hipsters who snob out the same snottery about iLLy. I bet I could find ten things in your life embarrassing for not being artisan enough. My advice is don't be a 2hat making assumptions about people. Obviously wet behind the craft ears. ;)
@@michasmarzewski3670 Hi Michal. Do you have and solid data on this? I was aware of rumours Al cause Alzheimer's but then heard Coffee helped cure it. Post Cov-ID we like good double blind medical trials.
Preheating the water doesn't improve the flavor, that's a myth. The Moka water is never supposed to boil; and if you fill it with hot water, it will boil and it brews too fast. Bialetti recommends room temperature water so it has time for the heat to expand the air and water vapor until it pushes the water down and up the pipe, where it contacts the coffee at the optimal temperature that is lower than boiling. To prevent scorching your coffee, follow Bialetti instructions: use medium-fine ground Italian espresso, (Bialetti Perfetto Moka, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, etc.), fill the basket loosely with coffee and don't press it down but scrape it off level with the rim, cook it over a low gas flame or a preheated medium electric stove, remove the Moka from the stove the instant you hear it begin to gurgle, let if finish brewing off the stove from the residual heat inside the pot, immediately stir and pour.
@@bepacman I'm glad the Third-wave Specialty Coffee influencers' hacks work for you. Of course, keep doing it the way you prefer to do it. But beginners deserve to know that many of us have tried it both ways and believe the simple, traditional Italian Bialetti technique creates the best flavor, which is never burnt and never bitter, IF they to do it correctly. Unfortunately, 99% of the videos on RUclips do not teach the correct traditional Italian technique.
@photina78 beginners? Well, being that a coffee variety that carries my family name and was discovered in 1949, I doubt you know what you are talking about. Square minds make for square point of views, it only takes a bit of looking into history and understanding conditions at the time when the methods were popular to understand....but you would not understand because you already know. Cheers, enjoy your coffee.
@@bepacman 1) I did not say that you are a beginner. But there are a lot of beginners trying to learn from these Moka videos, and you're advising them to do something unnecessarily complicated that does not improve the flavor. 2) If that brand of coffee carries your family name, they do NOT endorse your Third-wave Specialty Coffee influencers' technique! They endorse the original authentic technique since 1933! 3) I have studied the history, as well as the data from different temperatures and techniques, so I definitely know what I'm talking about - and your family name brand coffee agrees with me! 4) Bialetti earns $180 Million US dollars per year! They can afford to spend vastly more money on state-of-the-art scientific testing and taste testing vs your Specialty Coffee snob influencers, who never learned to use the Moka correctly in the first place, so they got bad results and then tried to compensate by implementing ineffective hacks.
No, so here's why Italians have a little trick: Put the amount of sugar in a glass, at the moment you're waiting for the coffee, then, when It starts to come out, take those very first drops of coffee and add them to the sugar (Not much), then take the bottom of a tablespoon and start whisking fast, until It forms a light Brown cream. When the coffee comes out, put it into the glass or viceversa and that's it, creamy italian moka coffee.
Why does it take 15 sec for the water to fill with no real content, then you dont show the water reaching up to where it needs to be (as specified by the text "up to the valve")
Good video, now I know how to make a great cup of coffee. But, I have a question Why do you say don´t squash the coffee?, What could happens if I do, i mean, i want to get the best quality, extract the scent.
If you tamp the coffee the pot may blow up due to pressure building up because it's not made to handle that much pressure. A typical espresso machine however can go up to 9 bars of pressure for the extraction and turn out fine.
and because the steel/aluminium gets so hot (also the part with the coffee) in the proces of making the coffee, (just try to lay your finger against the pot) it is not a good way to prepare coffee, unless it is a cheap and over-roasted bean. (or you can' t taste the difference/ don't care) Try the 'aeropress' (they do world championships with it!) 'hope we've been of help' ;)
Усе прекрасно окрім конструкційних пропорцій кавоварки: дуже маленька ручка на кришці, сильно витягнута кавоварка, занадто висока трубка верхньої половини і т.д.
questa è la dimostrazione che non tutto quello che viene fatto in 3d è bello...una ripresa di una persona che con voce calda e sicura spiega come si fa il caffè avrebbe sicuramente trasmesso un senso di appartenenza, di calore umano, di tradizione che si nasconde dietro al caffe all italiana. questo è unvideo freddo e distaccato per di piu senza audio.. bah!
Not very good. Doesn't show the water gone up to the valve and lifting the lid like that to show what happens my lead some people to think they should lift the lid.
Okay, here's the sparknote version for everyone trying to copy the technique: Grinds need to be a little coarser than for espresso Don't tamp, just fill the filter and level Keep the Moka pot clean, store loosely assembled Fill the bottom with hot water just to below the valve Once it makes a gurgling sound take it to your sink and let cold water run over the bottom compartment
Filling with hot water isn't the traditional Italian technique and it doesn't follow Bialetti instructions. It doesn't make the coffee taste better. The key to the Italian way is to remove the Moka from the heat the instant you hear it begin to gurgle and let it finish brewing off the stove. That and and a low flame, or preheated medium electric stove, ensures that the coffee doesn't burn or get bitter.
@@photina78 Here is a translated and edited version of above: Grinds need to be a little coarser than espresso Fill filter with grinds; should be somewhat level but don't tap down, keep looser. Fill bottom part with water up to the valve opening. Reassemble and put on stove. Apply low flame/heat and slowly bring to percolation. Once it gurgles, remove from heat and allow brewing to finish off heat. Pour and enjoy.. Clean Moka pot and allow to air dry.
@@Dr_No Thanks for the transcript! I emailed Bialetti about the grind size and they replied, "The official correct grind for the Moka pot is medium-fine." Most espressos are too fine for the Moka, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka pot because every Italian household uses the Moka: Illy Classico Espresso for Moka, illy Intenso Espresso for Moka, Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, etc. And the Latino favorites are Bustelo, La Llave, and Pilón. 99% of the Moka tutorials on RUclips are wrong. This is the official Bialetti technique for consistently good flavor that's never bitter nor burnt: 1. Fill the water reservoir with cold or room temperature water to touch the bottom of the pressure valve, preferably filtered or bottled water. 2. Loosely fill the basket with medium-fine ground espresso and don't press it down. You can use the straight edge of a utensil to scrape the coffee powder off level with the rim. 3. Wipe off the rim of the basket and the screw threads to remove any coffee grounds so it will make a good seal, and screw the Moka together tightly. 4. Cook it on a low gas flame or a preheated medium electric stove. Leave the lid closed. 5. The instant you hear it begin to gurgle, remove the Moka from the stove and set it on your countertop to finish brewing from the residual heat inside the pot. 6. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. 7. When you unlock the Moka to clean it, you should see some leftover brown water in the bottom and that's good! It means you removed the Moka from the stove early enough to prevent burning the coffee. If that water had gone through it would've diluted the coffee and made it too watery. 8. Wash the Moka with hot water, but do not use soap. Rub it with your fingers, then dry it with a cloth. Bialetti has their own science and engineering department for product development, so you can trust that their instructions are based on state-of-the-art scientific testing and professional taste testing. The Bialetti instructions are a very easy way to make consistently good coffee. There is no need for the hacks pushed by social media influencers. 99% of the RUclips tutorials are wrong, but there are two correct ones: Search for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
You are NOT supposed to run cold water over the Moka when you remove it from the stove! Just set it on your countertop and let it finish brewing from the residual heat inside the pot. If you follow Bialetti instructions, your coffee won't be burnt nor bitter.
Almost all these videos the most important factors, or don't take advantage of what makes a moka pot special. First the burner needs to be pre heated, always.. boiling water in the base but also pre heat base like skilled tea brewers do brewing tea gong fu style, because the base will sap heat if cold. When you take full advantage of what a Moka pot can do, which is brew the coffee very quickly and throughly, with no over heating, the coffee is really good..I don't even like coffee but I enjoy certain types prepared properly with a moka pot. Biallati or primula.. primula is actually the fastest due to a thinner base.
I am familiar with the Third-wave Specialty Coffee influencers' hacks you describe. But they only think it creates the best flavor because they've never mastered the correct traditional Italian Bialetti technique. They did it wrong at first, so their coffee tasted burnt or bitter, and instead of going back to the authentic Bialetti technique that compensated by inventing hacks that are not an improvement over the original. So, do as you please. But for beginners, or those who've never been satisfied with their Moka flavor, I recommend these tutorials: "Annalisa J Moka pot," and "Il Barista Italiano Moka," and "Italian with Bri Moka." After watching all three, and reviewing Bialetti instructions, they will have consistently good coffee with a very, very simple process. The key is to cook it low and slow, never allow the water to boil, remove the Moka from the stove the instant you hear it begin to gurgle, and let it finish brewing off the stove from the residual heat inside the pot. Unfortunately, 99% of the RUclips tutorials are wrong.
@photina78 I have no idea what "hacks" you speak of, I just employed common sense. It's not rocket science. It's an exceedingly simple device. But almost everyone who uses one doesn't have the common sense to pre heat their water, which drastically extends the brewing time and introduces a number of factors in doing so, which defeat the function and design of the device.
@@user-gv9my3jy4b The hack of preheating the water and base is unnecessary, overcomplicates the process, and makes the flavor worse instead of better. You think it's "common sense" to preheat the water and shorten the brewing time because you don't understand the science of how the Moka works; but Bialetti does understand the science, and they want the Moka to produce the best flavor, so they recommend starting with room temperature water based on their extensive testing. Here's why: The Moka does not work by boiling water, it's not supposed to boil because the water temperature would be too hot when it contacts the coffee powder, and would brew too fast for a good extraction and best flavor. Starting with room temperature water, and cooking on a low gas flame or preheated medium electric stove, per Bialetti instructions, means the water temperature will be ideal when it bathes the coffee powder for the ideal amount of time. Even starting with cold water will give you better flavor and extraction than preheating the water, but Bialetti's scientific testing shows starting with room temperature water is better than starting with cold water. Starting with room temperature water also means the coffee powder has time to bloom in the basket while the gradually heated air and water vapor build up to the right pressure for the best extraction. Brewing low and slow does not over-extract the coffee. What over extracts and scorches the coffee is failing to remove the Moka from the stove the instant you hear it start to gurgle, which means the reservoir is almost empty. The Moka should be removed from the heat early and allowed to finish brewing off the stove from the residual heat inside the pot. I'll copy and paste some info...
It's important to use medium-fine ground coffee and not press it down. "...a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the ideal gas law and Darcy's law to provide insights into how the pot works, dispelling the popular myth that a moka pot needs to boil water to brew (the water's vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction.[9]" "The heating of the boiler, A, leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapor pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber (C). Boiling the water is not necessary - or even desirable - to produce sufficient pressure to brew and extraction temperature is in general not greater than that of other brewing methods.[13][14]" "When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached.[13]" "Counterintuitively, adding more water to the lower chamber will not allow more coffee to be extracted at the same temperature; in fact, adding water reduces the volume of air whose expansion forces the water of the boiler up in the funnel, so that in typical operating conditions the volume of coffee is proportional to the volume of air in the lower chamber.[12] On the other hand, the volume of coffee obviously cannot be greater than the initial volume of water. The recommended "just under the safety valve" fill level thus produces near-maximum yield for any given final temperature." I don't understand why people are trying to reinvent the wheel when Bialetti earns aprox $180 Million US dollars per year and can easily afford the best scientific testing to develop instructions that ensure their Moka produces the best flavor.
This video is misleading! I bought one and apparently they cannot grow nor do they have auto dispersing spider legs at all! Highly disappointing! Idk what even happened to it tbh.
im not sure why you call that perfect? the moka I make always taste bitter and I did everything step by step. Idk anymore lol, I can't drink it black(like I see a lot of people do), its either in frappucino or latte probably because we don't like the same taste? xd
yes it will almost always taste bitter because it is a concentrated recipe that is much stronger than a normal drip machine. Do you use freshly ground coffee from fresh whole beans or ground coffee? Try a few things like: Using "breakfast blend" or light roast coffee instead of dark roast. Add water like you would for an Americano. Don't grind it as fine as the The Bustelo, Pilon, Illy brands from the store which is almost powdery in consistency. Remove from heat after about 1 minute. BTW, I don't drink it black like I do with drip coffee. I always drink my moka pot coffee with milk a la a Cafe au Lait and add sugar.
Infact, the water needs to be pre-boiled before pouring in to the moka. Otherwise, you will probably over heat the ground coffee and shorten the rubber seal life span.
Loved the music
So amazing this soundtrack
Are you guys having any problems? I'm only getting sound in my left headphones
🤣🤣🤣🤣🤣🤣
It's my favorite track . What a banger !
Shazam is not working like always! 🙄
This makes for a good tutorial on how to use a moka pot, but it tells you nothing as regards to making a "perfect" pot of moka coffee. I have to say though, I appreciate the lack of cringy music and just getting to the point.
how do i get the stove to appear from out of the ground? it doesn't specifically tell you how in this video
+chris neto instructions unclear, built stove. Showered in coffee.
@@ProYagu should be in the box
What you've just said is one of the most insanely idiotic things I've ever read and everyone in this room is now dumber for having read it. I award you no points, and may God have mercy on your soul.
@@angelus_solus if you are serious: whoosh
if you are not: meh
@@ShinigamiAnger What software do you use?
Aceasta este usor de folosit practic, economic, ecologic si iese o cafea adevărată, imediat ce l-am cumparat l-am abandonat pe cel cu capsulă, risipă mare. Succes
Her voice is so sweet.. I love this voice.
This is my 2nd Keurig coffee maker of this model. ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
Great demonstration video. Thanks from Thailand.
question, do i have to pour water this slow? i really need to know
never in my life i knew how to use this coffee pot ;-) brilliant video!
Excellent graphics. I loved the way the stove-top appeared out of the surface.
I exact the Illy coffe brand with the Bialetti Moka ,it works great ,good arome frothy ☕🥰😉👍👍🖐🙋♀️
So I'm not supposed to set it to full like you boil a kettle? Glad I saw this I think I've been doing it wrong for a while
Just bought a pot a few days ago and am about to buy one of illy's canned moka coffee, so this was just what I needed, thanks!
Please inform yourself more... for example:
- dont wash your machine
- make sure to make a mountain of coffee (montagneta) etc.
@@breakfree5028 Bialetti says don't make a mountain of coffee. They said they designed the Moka to be a measuring cup for the perfect ratio of water to coffee, so to fill the water to touch the bottom of the pressure valve, and fill the basket with medium-fine ground coffee until it's even with the rim and don't press it down.
You can scrape the coffee with a straight utensil, like a scoop handle, to make it level with the rim.
When i make cofee i do not wait for the sound to occur, beacuse it will be sour. In my experience the best way is to smell the extract, when it turns yellowish or transparent it is to late. Just pour it fast when there is a sour smell. The next thing is heat level which should be minimal to boil. The extract goes very slowly but is black as hell and very aromatic. Just my experience.
AdrS did you also get a thicker coffee with this method?
@@levig-man4103 with low heat ?
If it was your question then yes, at least I get thicker ( almost syrupy ) coffee.
thank you very much i love it
you should turn off the heat when the water reaches 100 °C (starts making noises), otherwise you burn the coffee.
great video anyway.
There's no way to 'burn' the coffee with 100 °C, it was roasted at 200 °C and boiling temperature won't roast or burn it any further. In some preparation methods (espresso grouphead, dripper) you can use cooler water to avoid some compounds to be extracted. On the other hand in moka pot contact of coffee bed with boiling water is inevitable because that's how it works, otherwise the pressure wouldn't build up.
To sum up: turning off (or lowering) the heat doesn't protect coffee from hotter water. It just slows down the process and the flow of nearly boiling water throught the bed and prolonges the extraction.
@@profesorqwertius Do u even have moka pot ?
@@profesorqwertius going about 100 degrees and not stopping when it's gurgling creates very bitter and bad tasting coffee
adorei já quero comprar hehe
Be sure to fill the water to JUST BELOW the safety valve, not in-line with it as shown in this vid.
Does filling up to the valve make one or two cups?
So what IS the ideal psi to pack the espresso grounds to?
would it has crema on top?
Perfetto !
At starting 0.4 atm, this tutorial only works if you fancy a coffee at the top of Mount Everest.
I hoped, that somebody wrote this fact before me :D
Obviously isn't absolute pressure but relative.
For beginners who need more information, the best tutorial for the authentic Italian Moka pot technique, since 1933, is the "Annalisa J Moka pot" video. It's aprox 14 minutes long and she gives detailed explanations. Almost all the other English language Moka videos on RUclips are wrong.
hello , in order to make an espresso with a moka ( brikka) which coffee should i use?
is the " illy ESPRESSO ground coffee MEDIUM ROAST " ok?
Any natural coffee is good, but what is more important is that you buy whole beans and grind them yourself. That way the coffee stays fresh.
Sooo, you fill the bottom up with hand sanitizer first? Purell?
No longer a joke in 2020
illy, this is a great video,
sorry, how to make this animation video? can you help me?
i have to make the animation video with water flow,
thank you,
x2
thank you, great vid and instruction, is a slow heat up better?
Yes
@@VintageGameVault90 cheers mate, now i;m experience, this is the only pot i use.
You need to screw on the top section really tight, or steam will come out the side as well.
Can I use less moka coffee to make less cups? I have a 9 cup and I dont know how to make less cups without ruining taste
No, you have to take a smaller coffee maker. If you put in less coffee, it will just come out lighter
Andiamo!
Which should I use, dark roast or medium roast?
Medium
Haven't prepared coffee with a Moka pot but want to learn the basics to start? Watch this brief instructional video:
Smart promotional video.
Ric Meynardi Bite them.
I thought it's bad for coffee if water reaches 100°C? So what's the point of mokas if it's ruining the coffee?
illy does it have to be used only on top of a gas burning stove?
@@Heavenoverdiamondz that's my question as well. the electric type shuts off, and back on after it cools
I purchased a moka pot. I have a tiny strainer to place on top of the coffee. I notice in most of the videos
They do not use the strainer. My pot does not perk normally.
Mua ở đâu vậy bạn
Thanks, I have always been curious to know how it works.
Fake news.
What is the name of the song?
@illycaffeSpA nvm, turns out you don't pack this kind of coffee maker.
This was exactly what I was looking for! Great graphical explanation.
PS: Is it just me or there is no sound?
what?
Lots of lovely sound.
I doing it wrong! Thank you so much!!
@djcola3000 DO NOT DO IT. milk burns at above 96C. in moka pot it will reach 104C and clog the filter and make it almost impossible to clean
I want this tool , how can i get it?
Did you ever get the Italian coffee pot???
Great video. Few questions: (1) does this only work with fine ground coffee typically used to make espresso? (2) can it be used to make normal strength coffee? Thanks! Great channel!
docforven form what I’ve seen, the grind has to be a little less finer that what you would use for espresso but still finer than for drip coffee. For the strength of the coffee, if you are referring to the strength of the taste, Moka pot coffee will taste stronger than drip coffee, but not as strong as espresso. Hope this helps! ☕️
@@drax14QC It must be less finer then espresso coffee as you say, it is true. But you can also use coffee grinded for drip coffee. There will be less extraction so the coffee will be less stronger.
I believe that the term you are looking for is "looser grind." "Less finer grind" is incorrect English. :)
If you want to drink normal-strength coffee, you can add hot water to your espresso coffee until it tastes right. :) This is called "caffè Americano".
@@ifyouloveChristyouwillobeyhim Ty for correcting 😊 English is not my native language.
Why don't you want to squash the ground coffee? I squashed the coffee and the following is the result: 1. It takes longer to brew but not significantly long. 2. The coffee comes out very Clean and dark and not murky (I use dark roast) 3. No trace of coffee Debre at bottom of the pot.
Seems to me that by squashing the coffee ground it gets filtered better that it would if it wasn't squashed.
I just want to know why not? Thank you.
Rey Devega because the pot will explode, due to the pressure buildup. You are lucky if it hadn't happened yet. Also its recommended not to use very fine grounded coffee
Why they decide to use cg animation instead of just using an actual video, I will never know.
Hello Tom. We do have a filmed video with the Moka preparation. You can check it out here: ruclips.net/video/BlfiKiKxpo0/видео.html
Have a nice day!
Cuz a video doesn't show you what's going on in the lower reservoir during the brewing process.
...and this is the best part about the video. It shows the process that other videos filming a coffee pot on a stove can't. Excellent. Thank you illy.
Is cheaper
I can NEVER get any crema with my moka pot, nor with any coffee that I've used. What am I doing wrong? :(
Hi Jekku, Coffee made with Moka pot has no crema. The crema is one of the characteristic of the espresso coffee. You can use one of our iperespersso machines.
@@illy acctually, you can get SOME little crema with a moka pot, but there's some specifics that have to be met. You won't get a spresso per se with a moka pot, but you can get something close.
Try a finer grind
of course, no milk, even though it would be interesting to see and taste the results :D
Cut always before every key moment. Great suspense Haha
can it be filled by milk instead of water ??
Absolutely no ;)
No, no no...
Nice video but no sound. No specific instructions as to amounts and times. Only thing I can figure is fill water to line, fill coffee to,top, put on high heat until bottom is empty. If that easy, why state how to brew the perfect cup?
thanks
I'm still confused how coffee grounds do not wind up in the coffee?
There's a sieve like bottom plate just below the coffee puck you saw in the video
metal filter and do not grind coffee too fine. at 0:7
When you are done and if you did it right. It should taste like dark chocolate.
This year I’ve melted three handles, caused I left it on the burner too long and I’m a clutz. Am I the only one who has done this?
Try to place your moka pot at the edge of your stove with the handle facing away (not above) your hot stove top. It's kind of hard to explain without showing you but hopefully you get the idea! ☕
your fires to high
Congratulations
Minion.
Skip this video and watch someone else explain. I got annoyed from the very first step, this just shows you how to make a moka, not the 'perfect' one.
you seem quite stressed
@@degenwow It's understandable. He must have been drinking a lot of bad coffee!
I also found it somewhat worthless in respect to making the "perfect coffee". All it shows you is basic operating instructions, not what you can do to 'dial it in', as they say, and get a "perfect" cup. You are entitled to your opinion so ignore any adult children who attack you over it. The world would be a better place if they were just planted beneath the mound and forgotten
@@angelus_solus You sound very butt-hurt. I guess Oek Foh is not the only one who has been drinking bad coffee...
@@afonsodeportugal I fucken love the moka pot
Soooooo incredifake
Im trying to figure out what I've learned new that I didn't know....!!!
Grinds need to be a little coarser than espresso
Fill filter with grinds; should be somewhat level but don't tap down, keep looser.
Fill bottom part with water up to the valve opening.
Reassemble and put on stove.
Apply low flame/heat and slowly bring to percolation.
Once it gurgles, remove from heat and
allow brewing to finish off heat.
Pour and enjoy..
Clean Moka pot and allow to air dry.
why does my 12 cup moka pot spit and sputter is my coffee ground to fine?
Hi! We recommend using Moka coffee for your Moka pot. The grind is specially formulated for Moka Pots.
Your heat is too high. Turn it lower. Fill the bottom chamber with water up to the valve. Put the filter in. Fill the filter with coffee, the grind should be a little coarser than espresso but finer than filter coffee. Level out the coffee but DO NOT TAMP. do it gently by your finger and brush off the excess coffee from the edges. Screw the top tightly and open the lid. Turn the heat to low and wait. As soon as the stream of coffee turns lighter turn off the heat and as soon as it finished immediately remove it from stove and pour it to your cup.
Enjoy.
Low heat? I thought it should be med-high to med
Well high heat will boil the water faster, but low heat usualy gives better results if your goal is thick, intense coffee.
So once you hear the water boiling (or if you put hot water in) switching to low heat ( as if you were letting it simmer for awhile ) will cause a slow and steady flow, hence more contact time, hence better extraction.
amei
i love illy coffeeeee
And I ❤ only Allah and my very rich family. Rich in health only.
I liked the part where a human being explained to me how to make coffee with this....
What would happen if I used milk instead of water? Does anybody know?
theoretically you could however the milk would burn & stick , making it a cleanup nightmare & producing a nasty burnt taste for all subsequent brews . milk can be added after the coffee it is made if desired .
Milk turns to caramel from hell..trust me DON'T!
Easy. An Italian will come knocking on your door and then he'll take away your moka pot.
OK يمكنك أن تفعل ذلك watch this 👉ruclips.net/video/Os1wSQciNFo/видео.html
@@junbecks OR the milk will scald and will stick to the bottom chamber, filter and the top part and will make your moka pot a very stinky mess to clean up.
where is the sound?
Just clean the moka after using it (soon, not the day after).If u don't use it for a long time (like one week) the first time u reuse it make one moka only with water. Another important thing that the video doesn't say is that the water MUST be cold and the flame really low. bye!
Deepbeatu2 Grazie, I didn't know the issue about the inactivity of the moka pot! And I'm a coffee lover! Thanks!
With cold water the coffee will be bitter because the steam will burn the coffee
Elvin Safarly thats the fucking point
Aluminium vs Stainless Steel
I used to have a SS Moka. Sexy looking. It imparted a metallic flavour, required more heat to work and seemed to scold the coffee making it taste slightly bitter.
Then bought a traditional Aluminium one. It heats up faster so you can turn the gas lower and go nice and slowly. The coffee is smoother tasting and not noticeably metallic especially after the oil builds up on the surface.
For me Aluminium wins outright. Surprised illy doesn't agree.
I use illy coffee
Well if you want to taste good coffee you don't drink Illy
@@tijmen131 I know a ton of twisted mustache hipsters who snob out the same snottery about iLLy. I bet I could find ten things in your life embarrassing for not being artisan enough. My advice is don't be a 2hat making assumptions about people. Obviously wet behind the craft ears. ;)
Your health begs to differ. Aluminum is slowly killing you.
@@michasmarzewski3670 Hi Michal. Do you have and solid data on this?
I was aware of rumours Al cause Alzheimer's but then heard Coffee helped cure it.
Post Cov-ID we like good double blind medical trials.
there's something wrong with comments here. I'm not sure if you're seeing my reply?
Good
Best results with a blond roast coffee and pre heating the water before putting it in the moka boiler.
Preheating the water doesn't improve the flavor, that's a myth.
The Moka water is never supposed to boil; and if you fill it with hot water, it will boil and it brews too fast.
Bialetti recommends room temperature water so it has time for the heat to expand the air and water vapor until it pushes the water down and up the pipe, where it contacts the coffee at the optimal temperature that is lower than boiling.
To prevent scorching your coffee, follow Bialetti instructions: use medium-fine ground Italian espresso, (Bialetti Perfetto Moka, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, etc.), fill the basket loosely with coffee and don't press it down but scrape it off level with the rim, cook it over a low gas flame or a preheated medium electric stove, remove the Moka from the stove the instant you hear it begin to gurgle, let if finish brewing off the stove from the residual heat inside the pot, immediately stir and pour.
@photina78 my experience is completely different. I'm glad it works for you. I keep my method, works for me, and who has tried it.
@@bepacman I'm glad the Third-wave Specialty Coffee influencers' hacks work for you.
Of course, keep doing it the way you prefer to do it.
But beginners deserve to know that many of us have tried it both ways and believe the simple, traditional Italian Bialetti technique creates the best flavor, which is never burnt and never bitter, IF they to do it correctly.
Unfortunately, 99% of the videos on RUclips do not teach the correct traditional Italian technique.
@photina78 beginners? Well, being that a coffee variety that carries my family name and was discovered in 1949, I doubt you know what you are talking about. Square minds make for square point of views, it only takes a bit of looking into history and understanding conditions at the time when the methods were popular to understand....but you would not understand because you already know. Cheers, enjoy your coffee.
@@bepacman 1) I did not say that you are a beginner. But there are a lot of beginners trying to learn from these Moka videos, and you're advising them to do something unnecessarily complicated that does not improve the flavor.
2) If that brand of coffee carries your family name, they do NOT endorse your Third-wave Specialty Coffee influencers' technique! They endorse the original authentic technique since 1933!
3) I have studied the history, as well as the data from different temperatures and techniques, so I definitely know what I'm talking about - and your family name brand coffee agrees with me!
4) Bialetti earns $180 Million US dollars per year! They can afford to spend vastly more money on state-of-the-art scientific testing and taste testing vs your Specialty Coffee snob influencers, who never learned to use the Moka correctly in the first place, so they got bad results and then tried to compensate by implementing ineffective hacks.
step 1: master telekinesis
Is there a way to modify a non crema moka pot into one that produces crema?
No, so here's why Italians have a little trick: Put the amount of sugar in a glass, at the moment you're waiting for the coffee, then, when It starts to come out, take those very first drops of coffee and add them to the sugar (Not much), then take the bottom of a tablespoon and start whisking fast, until It forms a light Brown cream. When the coffee comes out, put it into the glass or viceversa and that's it, creamy italian moka coffee.
try boiling water instead of cold water, you will be surprised :)
السلام اختي الله يوفق الله يعاونك ومرحبا بك عندي في القناه
Why does it take 15 sec for the water to fill with no real content, then you dont show the water reaching up to where it needs to be (as specified by the text "up to the valve")
Genious Italians
Try it, you will be surprised! Please make a video and upload to youtube.com and let me know, if your results are as good as mine.
Good video, now I know how to make a great cup of coffee. But, I have a question Why do you say don´t squash the coffee?, What could happens if I do, i mean, i want to get the best quality, extract the scent.
If you tamp the coffee the pot may blow up due to pressure building up because it's not made to handle that much pressure.
A typical espresso machine however can go up to 9 bars of pressure for the extraction and turn out fine.
shayan moosavi no it won’t blow up because you have a pressure relief valve in the bottom section which will vent steam if the pressure gets too high.
and because the steel/aluminium gets so hot (also the part with the coffee)
in the proces of making the coffee, (just try to lay your finger against the pot)
it is not a good way to prepare coffee, unless it is a cheap and over-roasted bean.
(or you can' t taste the difference/ don't care)
Try the 'aeropress' (they do world championships with it!)
'hope we've been of help' ;)
Усе прекрасно окрім конструкційних пропорцій кавоварки: дуже маленька ручка на кришці, сильно витягнута кавоварка, занадто висока трубка верхньої половини і т.д.
The traditional Indian Coffee Filter is the best and extremely easier way and cleaning is simple and gets the flavour of coffee exactly ...
This Italian way is simply better for taste
@@Scafatiello Minion.
0:11 such lazy water dude :-D
A lot has happened since 2010. Of course this 10 year old instructional video isn't up to 2020 video animation standards.
Thumbs up if you turn up the volume
questa è la dimostrazione che non tutto quello che viene fatto in 3d è bello...una ripresa di una persona che con voce calda e sicura spiega come si fa il caffè avrebbe sicuramente trasmesso un senso di appartenenza, di calore umano, di tradizione che si nasconde dietro al caffe all italiana. questo è unvideo freddo e distaccato per di piu senza audio.. bah!
Need music or narration??????
Not very good. Doesn't show the water gone up to the valve and lifting the lid like that to show what happens my lead some people to think they should lift the lid.
👍
👍
Okay, here's the sparknote version for everyone trying
to copy the technique:
Grinds need to be a little coarser than for espresso
Don't tamp, just fill the filter and level
Keep the Moka pot clean, store loosely assembled
Fill the bottom with hot water just to below the valve
Once it makes a gurgling sound take it to your sink and
let cold water run over the bottom compartment
Filling with hot water isn't the traditional Italian technique and it doesn't follow Bialetti instructions. It doesn't make the coffee taste better.
The key to the Italian way is to remove the Moka from the heat the instant you hear it begin to gurgle and let it finish brewing off the stove. That and and a low flame, or preheated medium electric stove, ensures that the coffee doesn't burn or get bitter.
@@photina78 Here is a translated and edited version of above:
Grinds need to be a little coarser than espresso
Fill filter with grinds; should be somewhat level but don't tap down, keep looser.
Fill bottom part with water up to the valve opening.
Reassemble and put on stove.
Apply low flame/heat and slowly bring to percolation.
Once it gurgles, remove from heat and
allow brewing to finish off heat.
Pour and enjoy..
Clean Moka pot and allow to air dry.
@@Dr_No Thanks for the transcript!
I emailed Bialetti about the grind size and they replied, "The official correct grind for the Moka pot is medium-fine." Most espressos are too fine for the Moka, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka pot because every Italian household uses the Moka: Illy Classico Espresso for Moka, illy Intenso Espresso for Moka, Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, etc. And the Latino favorites are Bustelo, La Llave, and Pilón.
99% of the Moka tutorials on RUclips are wrong.
This is the official Bialetti technique for consistently good flavor that's never bitter nor burnt:
1. Fill the water reservoir with cold or room temperature water to touch the bottom of the pressure valve, preferably filtered or bottled water.
2. Loosely fill the basket with medium-fine ground espresso and don't press it down. You can use the straight edge of a utensil to scrape the coffee powder off level with the rim.
3. Wipe off the rim of the basket and the screw threads to remove any coffee grounds so it will make a good seal, and screw the Moka together tightly.
4. Cook it on a low gas flame or a preheated medium electric stove. Leave the lid closed.
5. The instant you hear it begin to gurgle, remove the Moka from the stove and set it on your countertop to finish brewing from the residual heat inside the pot.
6. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour.
7. When you unlock the Moka to clean it, you should see some leftover brown water in the bottom and that's good! It means you removed the Moka from the stove early enough to prevent burning the coffee. If that water had gone through it would've diluted the coffee and made it too watery.
8. Wash the Moka with hot water, but do not use soap. Rub it with your fingers, then dry it with a cloth.
Bialetti has their own science and engineering department for product development, so you can trust that their instructions are based on state-of-the-art scientific testing and professional taste testing. The Bialetti instructions are a very easy way to make consistently good coffee. There is no need for the hacks pushed by social media influencers.
99% of the RUclips tutorials are wrong, but there are two correct ones: Search for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
You are NOT supposed to run cold water over the Moka when you remove it from the stove! Just set it on your countertop and let it finish brewing from the residual heat inside the pot.
If you follow Bialetti instructions, your coffee won't be burnt nor bitter.
@@photina78 there’s no right or wrong way of doing it 😂😂
Ma la fiamma quando va spenta?
For Italian people Is too Easy make a coffe
Almost all these videos the most important factors, or don't take advantage of what makes a moka pot special. First the burner needs to be pre heated, always.. boiling water in the base but also pre heat base like skilled tea brewers do brewing tea gong fu style, because the base will sap heat if cold. When you take full advantage of what a Moka pot can do, which is brew the coffee very quickly and throughly, with no over heating, the coffee is really good..I don't even like coffee but I enjoy certain types prepared properly with a moka pot. Biallati or primula.. primula is actually the fastest due to a thinner base.
I am familiar with the Third-wave Specialty Coffee influencers' hacks you describe. But they only think it creates the best flavor because they've never mastered the correct traditional Italian Bialetti technique. They did it wrong at first, so their coffee tasted burnt or bitter, and instead of going back to the authentic Bialetti technique that compensated by inventing hacks that are not an improvement over the original.
So, do as you please. But for beginners, or those who've never been satisfied with their Moka flavor, I recommend these tutorials: "Annalisa J Moka pot," and "Il Barista Italiano Moka," and "Italian with Bri Moka." After watching all three, and reviewing Bialetti instructions, they will have consistently good coffee with a very, very simple process.
The key is to cook it low and slow, never allow the water to boil, remove the Moka from the stove the instant you hear it begin to gurgle, and let it finish brewing off the stove from the residual heat inside the pot.
Unfortunately, 99% of the RUclips tutorials are wrong.
@photina78 I have no idea what "hacks" you speak of, I just employed common sense. It's not rocket science. It's an exceedingly simple device. But almost everyone who uses one doesn't have the common sense to pre heat their water, which drastically extends the brewing time and introduces a number of factors in doing so, which defeat the function and design of the device.
@@user-gv9my3jy4b The hack of preheating the water and base is unnecessary, overcomplicates the process, and makes the flavor worse instead of better.
You think it's "common sense" to preheat the water and shorten the brewing time because you don't understand the science of how the Moka works; but Bialetti does understand the science, and they want the Moka to produce the best flavor, so they recommend starting with room temperature water based on their extensive testing.
Here's why: The Moka does not work by boiling water, it's not supposed to boil because the water temperature would be too hot when it contacts the coffee powder, and would brew too fast for a good extraction and best flavor.
Starting with room temperature water, and cooking on a low gas flame or preheated medium electric stove, per Bialetti instructions, means the water temperature will be ideal when it bathes the coffee powder for the ideal amount of time.
Even starting with cold water will give you better flavor and extraction than preheating the water, but Bialetti's scientific testing shows starting with room temperature water is better than starting with cold water.
Starting with room temperature water also means the coffee powder has time to bloom in the basket while the gradually heated air and water vapor build up to the right pressure for the best extraction.
Brewing low and slow does not over-extract the coffee. What over extracts and scorches the coffee is failing to remove the Moka from the stove the instant you hear it start to gurgle, which means the reservoir is almost empty. The Moka should be removed from the heat early and allowed to finish brewing off the stove from the residual heat inside the pot.
I'll copy and paste some info...
It's important to use medium-fine ground coffee and not press it down.
"...a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the ideal gas law and Darcy's law to provide insights into how the pot works, dispelling the popular myth that a moka pot needs to boil water to brew (the water's vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction.[9]"
"The heating of the boiler, A, leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapor pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber (C). Boiling the water is not necessary - or even desirable - to produce sufficient pressure to brew and extraction temperature is in general not greater than that of other brewing methods.[13][14]"
"When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached.[13]"
"Counterintuitively, adding more water to the lower chamber will not allow more coffee to be extracted at the same temperature; in fact, adding water reduces the volume of air whose expansion forces the water of the boiler up in the funnel, so that in typical operating conditions the volume of coffee is proportional to the volume of air in the lower chamber.[12] On the other hand, the volume of coffee obviously cannot be greater than the initial volume of water. The recommended "just under the safety valve" fill level thus produces near-maximum yield for any given final temperature."
I don't understand why people are trying to reinvent the wheel when Bialetti earns aprox $180 Million US dollars per year and can easily afford the best scientific testing to develop instructions that ensure their Moka produces the best flavor.
🙏
A música não tem a ver com o vídeo 🙄🙄🙄
+5
This video is misleading! I bought one and apparently they cannot grow nor do they have auto dispersing spider legs at all! Highly disappointing! Idk what even happened to it tbh.
im not sure why you call that perfect? the moka I make always taste bitter and I did everything step by step. Idk anymore lol, I can't drink it black(like I see a lot of people do), its either in frappucino or latte
probably because we don't like the same taste? xd
yes it will almost always taste bitter because it is a concentrated recipe that is much stronger than a normal drip machine.
Do you use freshly ground coffee from fresh whole beans or ground coffee?
Try a few things like:
Using "breakfast blend" or light roast coffee instead of dark roast.
Add water like you would for an Americano.
Don't grind it as fine as the The Bustelo, Pilon, Illy brands from the store which is almost powdery in consistency.
Remove from heat after about 1 minute.
BTW, I don't drink it black like I do with drip coffee. I always drink my moka pot coffee with milk a la a Cafe au Lait and add sugar.
use blonde beans.
Infact, the water needs to be pre-boiled before pouring in to the moka.
Otherwise, you will probably over heat the ground coffee and shorten the rubber seal life span.
Oh come on...
@@Dukkidan They are correct. Boiling the water first is how you avoid burning the grounds.
@@Patrick-hz7cz Okey, but I haven't the patience to do it... In fact I already switched to instant coffee 😅
@@Dukkidan You still need to heat water to make instant coffee though
@@Patrick-hz7cz lol, yes but then it's done, with Moka I have to wait for the coffee to come out :)
Ay
please do not make your coffee like this video says, it would fucking suck.
zzzzzzzzzzzzzzzzz................
Step 1: don't use Illy coffee