@@codybeames1534 it would be our same gang my origins are Paterson so we might be same gang I hope. That would be awesome but in all seriousness that’s why I was saying it was comforting to hear his accent because I’m from nj as well
lemon and coffee ?? in Italy, when someone is sick because he has drunk too much alcohol and we try to help him by making him vomit, we give coffee and lemon.
Thats not an espresso. It is a Moka maker. “Acording to the Italian Espresso National Institute, doesn’t qualify as espresso because it doesn’t use the required nine bars of pressure”.
I'm italian you stfu and go play with Olaf, this is moka , that's espresso, fuck the espresso school cuz it's filled with stupid theory readers like you, and it's the oldest way to make traditional coffee AKA ESPRESSO
@@andrewplaza3778 woah chill there brother...you are right, that is the traditional espresso out of the moka pot. BUT even italians dont call it an espresso...why? Because espresso was invented later to make a coffee quickly for train travellers hence the name espresso. The theory behind newer school espresso is getting the best extraction from the bean whilst balancing out acidity and that is why the newer espresso is extracted at 7-9 Bars of pressure per square centimeter. So the two types of espresso are completely different in flavour from each other as is the grind size. Both equally have a place in this world and are super delicious, so chill out. There are people, like me, that love coffee and the theory and history behind it. Just let them be!
Also it's new, so it won't taste as good. It needs to absorb the aroma still! When you got a new Italian coffee maker sacrifice a little coffee, let it cook, throw the horrible coffee away and reuse the same pulver to re-boil it with fresh water. Hence and repeat! After a dozen of time it will taste a lot better already!
Fr I was waiting for it myself it's like his thing but I feel all the hate and comments about smoking the glass got to him it's unfortunate people always have to do that shit and ruin it for everybody
Lemon in Coffee was used back in the days to sanitize the cup, or to make the person vomit (at least in France and North Italy); no idea why someone would do that now
Really? I love Mazagran (I think that is how it is spelled). It is lemon juice, sugar, and black iced coffee. It is sweet from the sugar, tangy from the lemon juice, has that kick from the coffee, and is cold and refreshing from the ice. It is a lovely drink in hot places like where I live where the days are 30°C, although I do live Micronesia, a place where it is very uncommon, so almost nobody here knows what it is. It think that it is strange that you find it weird, since I believe that it is a popular drink just south of you in Northern Africa.
@@pihermit7724 well hot damn first time hearing of Micronesia but the name kinda fits cause when i googled to find out where it is i fist just saw the pin in the middle of the ocean xD didn't even see the islands at first had to zoom in alot but the pictures i saw seem beautiful. Nice to make your acquaintance.
@@pvpminer9007 Yup. A lot of people don't even know that we exist. Just to clarify, I do not live in the Federated States of Micronesia, but my island is in the Micronesian portion of Oceania. The other portions of Oceania are Polynesia and Melanesia. I believe that the different regions got their names from micro meaning tiny, Poly meaning many, and Mela for the Melanin in the skin, which is the pigment that makes people dark skinned.
@@pihermit7724 I see...well, I come from North Italy...our culture is very different from the arabic one. Perhaps French have a more similar culture to the arabic one, cannot say tho.
@@leonardonardulli1654 you're supposed to turn the heat off a few seconds after the coffee starts coming out so you don't end up with bitter, burnt coffee. If you hear the moka pot hissing and sputtering like at the end of this video you know you've fucked up.
I’m sure they’re glad you asked. I think the point of the video was to get questions about the house. Surely everyone understands a percolator and how to use it
There's a reason Bialetti are sold all over the world without a redesign, because they are king! Hence why the 'new school' pot is the same just with glass instead (and probably doesn't stay as hot as the aluminium)
And what was wrong with the old thing anyway? This new one just has a glass cover, but that doesn't change anything, it's same coffee. Buying unnecessary stuff..m
That’s literally the exact same thing but glass and prone to break. (To the people in the comments whining, no one said it was prone to break from temperature, It’s prone to break because it’s glass compared to steel😂🤦♂️)
@@LumaSloth still not immune to breaking when/if it falls. I've dropped my stainless steel moka pot a few times and tossed it about while washing because I know it can take the hit. I'll be terrified to leave this glass one on the stove for too long. A mistake I always make with my steel moka. 😂
Pro tip: add boiling or nearly boiling water to the reservoir and put it on low heat. The coffee spends less time under heat and gets less burnt/bitter. Also freshly grind the beans yourself and consume right away. The oils go rancid in 30mins or so after grinding or brewing.
@@frostedlambs the oils in the coffee get rancid about 30 mins after grinding. Spoils the taste. How fine you grind them (and heat the grinder generates matters too). Yes coffee is always roasted and ground first (although not always at home). Have you ever made coffee before?
Yeah, and really this type of coffee, is kinda bad. The pot can't generate enough pressure to make a real espresso, but the ground coffee still gets over extracted. I never got the point of this coffee maker..
It is way to watered down.. the ratio for an espresso is more or less 17g of coffee beans to make approximately 38 to 40 grams of coffee.. its 1:2 ratio not 1:6 ratio like this video.. and thats just the beginning… coffee can get extremely technical
Oddio.. ho scritto un commento in inglese prima dove esprimevo la mia totale rabbia e trovare sto commento mi ha ridato l'energia persa😂😂😂 Mbaree ma chi ni sannu do cafe bonu
A little suggestion from Italy, where coffee is tradition: put a less water inside to make a stronger espresso, you will have a richer texture and much tastier cup of coffee. Also: no lemon in the coffee 🤣
I have drunk coffee with lemon squeezed directly into it. I wouldn’t spoil the taste of freshly roasted, high quality coffee with lemon; but it makes a cheap, not-so-fresh coffee quite palatable.
This is so heartwarming. My father who recently passed away from covid made coffee for us in this way every morning and used frothed milk and made little shapes for myself and my mom. Im gonna miss that. Thanks for bringing back amazing and precious memories for me❤💛💚👌👊
I really love their father and son relationship. There’s nothing like having a father in the home some of us didn’t really get a chance to have that. Blessings to you & yours 💯💪🏽
As a father not able to see my little daughter in almost 2 years, this comment is a rough reminder. Pointing it out I still don’t know what it’s like to have a family, ooooof. It does warm my heart when I see bonds like this, I can live vicariously even for just a short moment when I see families like this 💙
@@SSEBBlue you don’t know me and idk you but I just wanted to tell you I love you bro . And one day you will be able to see your daughter. I pray God blesses you with everything that was destined for you including Family💯💪🏽❤️
I look to your channel for tips on mixology so I feel like I owe you a couple tips as a barista that worked at a luxury resort for 3 years. What you made in the video is Moka coffee which lies somewhere between Percolated coffee and espresso in strength, aroma, and flavor complexity. It is NOT espresso. When making moka coffee you want the coffee “puck” to be lightly packed, do not tamp or compress the grounds but make sure the compartment is completely filled without any substantial air pockets. I can tell the grounds were packed very light and very loose by the amount of time it took for the coffee to move from the bottom to top compartment. When done right the coffee should build pressure in the lower chamber then transfer to the top in one fluid and quick motion. You can also tell it’s done right by observing the goldfish colored “foam” (called Crema) that comes from coffee brewed under pressure. It also appears as though the grounds you used are for espresso. You do want a fine ground of coffee but it should be coarser than an espresso grind to account for the lower pressure and higher water temperature in moka pots. I don’t want to come across as a snob but I love coffee and believe that everyone deserves the right to a proper brew to experience the unique flavors of various roasts and beans.
Pro tip. Boil your water in a kettle before you put it in the water chamber. My fresh off the boat Italian roommate taught me how to do it that way, and the coffee comes through faster, and tastes better. Love your videos.
@@chloe6969 mhmm, to get the most water bean oil (crema), you extract under high pressure, 10-15 bars. Though you can totally get some oil without pressure when your beans are fresh. Unless your coffee method uses paper filter, which oils will get stuck in
It's a slight improvement over old-fashioned percolators, which didn't separate the brewed coffee from the supply water, and hence potentially rebrewed and burned it several times
Nah that's a moka pot, a percolator condenses the water onto the coffee then mixes it back in with the water. The moka pot actually evaporates the water through the coffee and kind of steams it and then collects in a separate compartment. It looks to me like both of the devices shown in the video are moka pots though, the second one just looks more sleek and 'modern'.
Apparently the lemon rind originated during WWII when water was scarce so the Italian coffee shops would rub the rim of espresso glasses with a lemon to sanitise them instead of washing. However, now…the lemon is meant to be used for over brewed and bitter espresso because the oils in the peel help improve the taste.
I was just about to comment , either jersey or Bawston 🤭🤘 "I wanna drink my cawfee in my caw in Bawston yawd" (long time inside joke of mine lol ) also, the background music , epic/classic!
Okay listen here, I use moka pots religiously and I cannot tell you the difference between what comes out of that and cafe espresso, in fact it's usually better. Provided you use the right grind, level the top of the basket and control the heat.
@@wasabithumbs6294 If you can't tell the difference I have to presume that you're making your espresso incorrectly. Even froma pure extraction standpoint we are talking a world of difference. If you don't have a device making your beverage at 9 bar (sometimes as low as 6 bar, if we wanna get fast and loose) then you aren't making espresso...even if the beans are an espresso blend (the bean doesn't make it espresso...they're are just specific roasts and beans that go better with the hogh pressure extraction).
@@RatsWithUnknowablePowers It's an enclosed metal container full of steam. The stuff that can drive boats. I doubt the pressure is something to scoff at.
YESSS SOMEONE SAID IT!!!!! It's probably really bitter which most ppl associate with espresso though....soooo....maybe that's why some ppl mistake it for espresso? I assume its bitter bc a lot of ppl end up over extracting their coffee in these bad boys.
@@MarsellaFyngold some times its bitter because you pack in to much coffee or its the coffee brand, anyways a lot of people add things like salt , chocolate powder or cinnamon. I only make coffee with moka, I fill the filter to the top without pressing it down a pinch of salt a voilà ( I’m Italian btw)
You should immediately stop the gurgle to stop the coffee from over extracting/ too much bitterness from coming through(unless you prefer it that is) Also, fresh ground coffee is definitely the way to go if you can, you won’t regret it!
@@LlamaCraft nah if you use heat distributer beneath the mokapot and level the flame you'd get the cream and preserve the taste. I use an espresso machine tho, but mokapot for outside... Always
👉New Jersey👈 is "CWOFF-EE". ❌New York❌ is "CAW-FEE". ❌Boston❌ is "CAH-FEE". There are slight differences; but I can understand the confusion if you're not familiar with all three regionalized pronunciations.
@@jeridells6497 1)boil your water in a kettle 2) (while your water is heating) get your coffee ready to go in the basket. 3) when the water is ready pour it over into your mokka pot add your basket of coffee, use a rag to hold the base (it's gonna be hot) and screw on the top. 4)add the mokka pot back to medium high heat, once the coffee is brewing and about halfway up the chamber you can remove it from the heat and let it finish brewing. The whole point to all of this is the idea that you want your coffee to brew as quickly as possible, and you want your grounds to hot for as short amount of time as possible.
Fun fact: A single espresso is approximately 8,2g and that little filter can hold easily 20-25g of coffee if you tamp it really good. The process takes around 22-27 seconds. From the whole process you get around 70-120ml of coffee which makes it enough for 2 singles or 1 double. The coffee on the video is around 230-310ml so it’s basically coffee-flavored water. *one single dose of espresso is around 60ml. You cannot get more coffee by adding more water. This just becomes a muddy mixture of brown liquid. Not hating, just mentioning 🙏🏻😉
I love how extravagant and technical they are with their booze, but then they make moka pot with preground coffee from a tin,,,or Instant coffee with vodka that one time. Like, I would expect a the dad to use a Kinu M47 handgrinder or some other ridiculously expensive thing like the Weber HG-2 with some nice fresh specialty whole bean coffee, with a nice espresso machine, or something interesting like La Pavoni Europiccola (it was in a Bond movie) or another manual lever espresso maker. The dissonance between their quality of liquor and coffee is hilarious!
Yeah problem is in italy we throw those things all around kitchen, cause we use them like 6 times a day and we constantly have to clean them. Can't imagine having to care about glass ones.
Ma non mi sembra "troppo" slavato. Certo, comprimere il caffè nel filtro come fosse un espresso non ha senso ma... sono ameriCANI, che ci vuoi fare. (Il limone poi, da sbocco immediato)
"sciacquone" - which for non-italian speakers means... What, exactly? 🤔 And if you please how would you pronounce it? "shiacuoneh"? 🤔 Or something else... Thx
Nice coffee machine men ! As a southern Italian I only want to suggest to add some more coffee, the point is that you should cumulate a little coffe peak in your coffee machine before closing it. The closing movement will compress and compact the coffe and you will have a better, more charged and more dense coffee !
As an Englishman, incorrect, you don't want to compact the coffee in these pots. Everywhere I have looked prior to this says do not compact, I agree he was light but you definitely don't want to compact in these.
That isn’t espresso. Without ample pressure you won’t be making espresso. That’s basically just over extracted bitter death liquid. Next time try not tamping the coffee and using a courser grind. You might also want to use a lower dose and a lot less water.
Lmao it’s a good in between for ppl who don’t wanna spend the money for an expensive espresso machine. Also it’s not death liquid when done properly. I agree with the coarser grind but putting the coffee in that early like he did will heat up the grounds making it bitter asf. Hella ppl use the moka pot and it seem like you never got it down bud. Just stick with your fancy machine
@@doobied0072 Its not espresso and it will never be espresso. It's not nitpicking, its just fact. Calling it espresso is misleading and barista's around the world have been sighing at cheap manual machines branding themself as "espresso machines." Overall its definitely much stronger than normal filter coffee but unless its being extracted with crema at ~9 bars of pressure its not going to be espresso.
@@ImperiumVFXthe moka pot makes espresso just at a lower pressure, that’s the only difference. It’s a great alternative to buy espresso drinks at a cafe
im a teenage girl and my dad teaches me jow to make a good coffee like that or mix some drinks and cook, and lemme tell you, it makes your life wayyyy better
That’s not even coffee, that’s just hot water with some coffee powder melted in. For a good coffee in the moka (Italian way) you have to: 1) put less water than usual (usually a bit under the iron signature). 2) put cold water (it helps to evaporate slower, and to get all the coffee flavor). 3) put a lot of coffee (you have to create a little mountain of coffee) inside the moka, but don’t press it (when you close the moka it’ll be pressed). 4) set the heat at the minimum possible, because the slower your coffee runs out, the best it’ll taste. 5) as soon as the coffee starts to run out, wait 5/10 seconds and then turn off the heat, it’ll continue to exit, and coffee won’t burn. If you like it with sugar, I’ll tell you a way to get your espresso creamy like the best you can ever imagine. If you like it with no sugar, welcome in the club. Trust an Italian 🇮🇹
You showem! Dad! You made me proud as a old school mom these kids think since because we're getting old we don't know how the work their new age stuff!
It's actually not a true espresso. But....it makes for a kick ass Cafe Au lait. 😁 now I want to buy the new style moka pot. Looks nice! I love how you can see the coffee.
@@TheLayZTaco an actual espresso maker. 😉 Moka pots don't use pressure on tightly packed grounds like an espresso machine. It does use some type of pressure but not in the same way. Cafe aul lait is a common French drink made with very strong coffee and foamed milk. Super delicious, and an espresso us a pressurized hot water pushed through tightly packed grounds for over 20 seconds, under 30 typically. Coffee is such an amazing thing to learn about. So many variants to one type let alone all the different coffees out there 😁😁
@@fakerzdan moka pots brew at boiling temps and generally you want your brew temp to be lower than 212 (depending on the roast, 185-200F).. thats why when i made moka pots they came out tasting burnt. the coffee used here looks very dark and very finely ground. probably marketed as "espresso ground coffee"... quality beans roasted fresh and ground to brew is the biggest factor of good coffee though. a light roast will take higher temps better. light roast in a moka pot if you go that route
idk if someone in the chat is trolling, but supposedly Italian prisoners put lemon in coffees to people they don’t like to spite them and make them vomit. So either the dad is trolling the son, or that person is trolling and it’s a real thing. Can you confirm or deny?
Great soundtrack, cool Father son clip. Enjoy each other fellas. My Pops passed some time ago. It's never been the same without him. Salute e Dio benedica!
Bruh the new school is the humble American drip coffee maker. Also Moka pots are notoriously difficult to get right, but if you can get it to work all power to you I guess
I'm Italian. And I'll give you a couple of suggestions to make a great moka coffee (the one you're making) : 1 Put the water (cold) and never go above the valve inside the chamber, stop just before the water thouches it. 2 Never press the coffe with the spoon. Just make a little "mountain', then screw the top. 3 The heat should always be very low, in order to estract the coffee very slowly and don't give it a burned taste. 4 Take off the heat just before the coffee start spraying outside. Again, the idea is to make it go out very slowly. You can also open the lid, so it doesn't steam inside the upper chamber. 5 Always stir the coffee inside the moka pot or "caffettiera", to make sure the first part of the coffee and the last one are all mixed well. The first is usually stronger and more flavourful, the last one is more watery. 6 Don't call it espresso, that's a different way of making coffee. PS The "old school" aluminum caffettiera, it's way better the the steel one. With times, it gives the coffee it's typical flavour.
I am italian, i live near Neaples, this is called "ciofeca" an espresso that is way too watery. Make a little mountain with coffee (lot of) in the moka and press it screwing the top part. If the water is good, the coffee is good and humidity is good you will enjoy a great espresso
@@Remixthisgaming no matter how good the coffee it degrades quickly with time. Even quicker when it's pre-ground. That stuff you get on the shelf in the tin like this has likely been sat there for weeks and doesn't even compare to freshly roasted, freshly ground, whole beans.
Fan of coffee? Check out our long form "Pumpkin Spice Cocktail" video!
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What song is this....?
Lemon??? Gross.
I have tried it and I don’t get it at all.
Ethiopians put salt supposedly.
Ok where in Jersey are you from? I heard Cawffee 😂
*Lemon TRULY makes all the difference with Espresso!* ❤️👍
*I’m kind of dying to see your house!?! Never seen a kitchen so separate!?! Please give us a tour?.* 😇🙏 *and “Thank You!“*
The way pops said cawfy made me feel very trusting of him
With a Jersey accent? Man's is about to send a gang after you.
I sure do like some CWaFWy
@@codybeames1534 it would be our same gang my origins are Paterson so we might be same gang I hope. That would be awesome but in all seriousness that’s why I was saying it was comforting to hear his accent because I’m from nj as well
Thats why he is rich maybe
@@codybeames1534 east orange here and we ain't that bad 😂
lemon and coffee ?? in Italy, when someone is sick because he has drunk too much alcohol and we try to help him by making him vomit, we give coffee and lemon.
In Ukraine we ask smoker to blow some smoke on a sick guy. Works like charm 😂
all that hyperacidity
Here in Mexico we give you a big plate of Menudo or a 7up with lemon and a Sal de Uvas🤙😎
Here in addictville we just stick our fingers down our throats and it does the trick just fine.
In french, one finger in mouth and one in ass. If doesn't work, we switch
In Italy, a lemon in a coffee sends you directly in jail for 10 years.
In Portugal too
I thought it was weird and I am an ignorant American.
But what if i use lime or orange? Will i go to jail?
Why is that??
@@disyali jail + beatings by every jail guard 2 at a time
Thats not an espresso. It is a Moka maker.
“Acording to the Italian Espresso National Institute, doesn’t qualify as espresso because it doesn’t use the required nine bars of pressure”.
Slay em with the SOURCES!
I'm italian you stfu and go play with Olaf, this is moka , that's espresso, fuck the espresso school cuz it's filled with stupid theory readers like you, and it's the oldest way to make traditional coffee AKA ESPRESSO
@@andrewplaza3778 woah chill there brother...you are right, that is the traditional espresso out of the moka pot.
BUT even italians dont call it an espresso...why? Because espresso was invented later to make a coffee quickly for train travellers hence the name espresso.
The theory behind newer school espresso is getting the best extraction from the bean whilst balancing out acidity and that is why the newer espresso is extracted at 7-9 Bars of pressure per square centimeter.
So the two types of espresso are completely different in flavour from each other as is the grind size. Both equally have a place in this world and are super delicious, so chill out.
There are people, like me, that love coffee and the theory and history behind it. Just let them be!
Technology Connections did a cool vid on these.
Since I don’t live in itally, I got to call it espresso
“That’s old school, we gotta get the new school”
Literally whips out the exact same thing just glass.😆
yeah like wth hahahaha
Legit tho
He does say it though, the dad I mean
Also it's new, so it won't taste as good. It needs to absorb the aroma still!
When you got a new Italian coffee maker sacrifice a little coffee, let it cook, throw the horrible coffee away and reuse the same pulver to re-boil it with fresh water. Hence and repeat! After a dozen of time it will taste a lot better already!
The old school probably works better lol
This is not espresso. It’s coffee, made through percolation, but it’s not espresso.
Thaga what I came here to say, thank you!!!
after working as a barista for about a year and a half any coffee mistakes feel like personal attacks that I'm not allowed to talk about 😭😂
@@spiritualsandy Can't believe I had to look this far for this comment.
They call it Mocha in Italy. We would consider it Cuban espresso in the states.
@Clay Goeke :((
Imagine my disappointment when the cup of coffee wasn't smoked before having fresh espresso poured in
We at least got a lil lemon peel around the rim 🤷🏻♂️🤣
Not even hand-carved ice…
my disappointment when he wasnt jhonny sins
@@dpf-ok4206 ayo?!
Edit: ty for 1 like it’s the most I’ve ever had
Fr I was waiting for it myself it's like his thing but I feel all the hate and comments about smoking the glass got to him it's unfortunate people always have to do that shit and ruin it for everybody
Nothing says “I’m Italian” like having a full kitchen in your cellar. 😂
Or Arabic, Im in MI
Or Portuguese
Or Ukrainian
Or American
Cellar. Haha yes. Assume ur from PA
in italy lemon in coffee is put just in case a person needs to puke
Arabica + lemon = stomach destroyer (true storie)
That lemon kinda pissed me off
Thank you
Bon ricordarmelo
The lemon is to add some acidity to darker roasted coffee. Plebs.
Lemon in Coffee was used back in the days to sanitize the cup, or to make the person vomit (at least in France and North Italy); no idea why someone would do that now
Really? I love Mazagran (I think that is how it is spelled). It is lemon juice, sugar, and black iced coffee. It is sweet from the sugar, tangy from the lemon juice, has that kick from the coffee, and is cold and refreshing from the ice. It is a lovely drink in hot places like where I live where the days are 30°C, although I do live Micronesia, a place where it is very uncommon, so almost nobody here knows what it is.
It think that it is strange that you find it weird, since I believe that it is a popular drink just south of you in Northern Africa.
because they are italians that have never been to italy.
@@pihermit7724 well hot damn first time hearing of Micronesia but the name kinda fits cause when i googled to find out where it is i fist just saw the pin in the middle of the ocean xD didn't even see the islands at first had to zoom in alot but the pictures i saw seem beautiful. Nice to make your acquaintance.
@@pvpminer9007 Yup. A lot of people don't even know that we exist. Just to clarify, I do not live in the Federated States of Micronesia, but my island is in the Micronesian portion of Oceania. The other portions of Oceania are Polynesia and Melanesia.
I believe that the different regions got their names from micro meaning tiny, Poly meaning many, and Mela for the Melanin in the skin, which is the pigment that makes people dark skinned.
@@pihermit7724 I see...well, I come from North Italy...our culture is very different from the arabic one. Perhaps French have a more similar culture to the arabic one, cannot say tho.
your dad really knows his thing. My dad would drink tea leaves because it's a hassle to separate them properly.
I mean, it's a moka, not exactly rocket science. He does seem like a nice person tho :)
You don't need a genius to make a coffee ahahaha wtf
@@leonardonardulli1654 yeah, we don’t. But this guy actually made in a wrong way.
@@jacobhaimmoreira why?
@@leonardonardulli1654 you're supposed to turn the heat off a few seconds after the coffee starts coming out so you don't end up with bitter, burnt coffee. If you hear the moka pot hissing and sputtering like at the end of this video you know you've fucked up.
I know this is not the point but I'd love to see the layout of this room/ house. From what I see here it's so nice
Gorgeous, right !?
I’m sure they’re glad you asked. I think the point of the video was to get questions about the house. Surely everyone understands a percolator and how to use it
End it is indeed a gorgeous layout so far
The house looks like a damn maze
There's a reason Bialetti are sold all over the world without a redesign, because they are king! Hence why the 'new school' pot is the same just with glass instead (and probably doesn't stay as hot as the aluminium)
The aluminum pot rusts mad quick. Newer ones are stainless steel
You should check out the Giannini
Except that they are trash now that they are no longer made in Italy
and unlike aluminum or stainless steel, glass can shatter 💁♀️
@@whydidthisjusthappen I choose aluminium over stainless for its conductive properties, it doesn't rust if you look after it.
Son: “I got to show you the new thing.”
Also son: “do you know how to work it?”
Dad:”it’s the same thing.”
Yea I know how to use it I use all the time and I bought it
Yeah if you gave me the thing I would have responded the same.
And that's how you get your father to make a cup of coffee for you.
And what was wrong with the old thing anyway? This new one just has a glass cover, but that doesn't change anything, it's same coffee. Buying unnecessary stuff..m
Do you know how to work it???
You have a really cool Dad, man. God bless you both!
That’s literally the exact same thing but glass and prone to break.
(To the people in the comments whining, no one said it was prone to break from temperature, It’s prone to break because it’s glass compared to steel😂🤦♂️)
It's tempered glass
Exactly. Took the words right out of my mouth.
@Tommaso Luce so it's not as prone to cracking from temperature change.
@@LumaSloth still not immune to breaking when/if it falls. I've dropped my stainless steel moka pot a few times and tossed it about while washing because I know it can take the hit. I'll be terrified to leave this glass one on the stove for too long. A mistake I always make with my steel moka. 😂
@@en1gma127 doesn't matter we aren't talking about it cracking from temperature
Pro tip: add boiling or nearly boiling water to the reservoir and put it on low heat. The coffee spends less time under heat and gets less burnt/bitter. Also freshly grind the beans yourself and consume right away. The oils go rancid in 30mins or so after grinding or brewing.
Are the ground beans already roasted? Why do I care if they're ground or not? Still tastes pretty good
@@frostedlambs the oils in the coffee get rancid about 30 mins after grinding. Spoils the taste. How fine you grind them (and heat the grinder generates matters too). Yes coffee is always roasted and ground first (although not always at home). Have you ever made coffee before?
tbh, not many people can tell if coffee is freshly ground or not, those who knows are probably coffee connoiseur or geek...
I appreciate this, thank you. Because I’ve been wondering what I was doing wrong & why my coffee was more bitter than other peoples brews I’ve tasted.
Yeah, and really this type of coffee, is kinda bad. The pot can't generate enough pressure to make a real espresso, but the ground coffee still gets over extracted. I never got the point of this coffee maker..
This made me happy and sad. Wish i was close to my dad like that. The music hits hard too, especially during the holidays
“Does not get better than that”
It gets much, much better than that.
Details
It is way to watered down.. the ratio for an espresso is more or less 17g of coffee beans to make approximately 38 to 40 grams of coffee.. its 1:2 ratio not 1:6 ratio like this video.. and thats just the beginning… coffee can get extremely technical
@@ELENTE_ oh yeah I forgot this was supposed to be an espresso. But I love moka coffee
Doesnt even have the brown foam on top, when i see a expresso with no foam it's because something bad happened
@@shazilla6518 it's called crema
Son: let's get new school, you know how to use that thing? I love how Dad says yeah it's the same thing.
In Sicily we call it "Acqua i pùippu" that literally means "water where the octopus boiled" and it is intended as "too much watery espresso"
madò che schifo il caffè annacquato
@@albemezzanotte6635 😂😂😂😂
Aspettavo un commento italiano. Ma non in siciliano. Pure Gold.
Avà...
Oddio.. ho scritto un commento in inglese prima dove esprimevo la mia totale rabbia e trovare sto commento mi ha ridato l'energia persa😂😂😂 Mbaree ma chi ni sannu do cafe bonu
I make mine this way every day. Love it. Nothing compares.
A little suggestion from Italy, where coffee is tradition: put a less water inside to make a stronger espresso, you will have a richer texture and much tastier cup of coffee.
Also: no lemon in the coffee 🤣
It’s not espresso.
A suggestion from Greece all are acceptable 😂
Wow no fucking shit 😂
Make sense 😂
E butta quel cazzo di limone dal balcone
Lemon aside, this is wholesome as hell
The lemon also threw me for a loop but I was like alright, I'll let him have it
Lemon in coffee is perfect against headache
I have drunk coffee with lemon squeezed directly into it. I wouldn’t spoil the taste of freshly roasted, high quality coffee with lemon; but it makes a cheap, not-so-fresh coffee quite palatable.
@@CrazyLinguiniLegs can't agree more
Yeah Lemon 🍋 in coffee is that a new thing or have I been under a rock 🪨
Dude I feel like your dad could teach anything and it would be so calming to learn anything from him lmao
Your vids make me feel so warm inside, don’t know why. Keep it up
This is so heartwarming. My father who recently passed away from covid made coffee for us in this way every morning and used frothed milk and made little shapes for myself and my mom. Im gonna miss that. Thanks for bringing back amazing and precious memories for me❤💛💚👌👊
I'm sorry for your loss!
Stay strong brother. Take lots of love ♥
May he rest in peace
Sorry for your loss
I'm SO sorry. ❤️❤️❤️
I really love their father and son relationship. There’s nothing like having a father in the home some of us didn’t really get a chance to have that. Blessings to you & yours 💯💪🏽
Preach brother Ive seen my dad like 4 times this shit is awesome I wish to be blessed with a dad like this
@@A_Heathen or better yet be that cool dad when it’s your time and grow to have a loving family to count on.
As a father not able to see my little daughter in almost 2 years, this comment is a rough reminder. Pointing it out I still don’t know what it’s like to have a family, ooooof. It does warm my heart when I see bonds like this, I can live vicariously even for just a short moment when I see families like this 💙
@@SSEBBlue you don’t know me and idk you but I just wanted to tell you I love you bro . And one day you will be able to see your daughter. I pray God blesses you with everything that was destined for you including Family💯💪🏽❤️
@@gloryfulskip ahhh, mannn, I really appreciate that 🙏… it means a lot, thank you. I’ll pray the same back my friend 💪💙
How D'ya Like Your Eggs In The Morning?
- By Dean Martin
The name of the song. For those who were wondering.
I knew it was from Dean Martin. The voice sounded familiar.
Have you watched the rat pack films?
You can just feel the amount of respect and pride the son has for the way his dad does things in these videos
Much nicer than that one goof who's always being terrible to his dad
That's what's normal.
Ok
I know and I love it. We need to see more of that.
It’s so sweet they are monetizing their love for all to see.
I wish my dad wanted to do stuff with me. This guy seems way more willing to try new things, kudos to him for being a good dad and a good person.
Dude brews a coffee ganz normal and you know what kind of dad he is?
Nah he's just rich
@@TRicey9779 exactly Hahahah
Mate thats literally an ad like wtf
@@TRicey9779 he spends time with his son, alot more than most dads do.
I look to your channel for tips on mixology so I feel like I owe you a couple tips as a barista that worked at a luxury resort for 3 years.
What you made in the video is Moka coffee which lies somewhere between Percolated coffee and espresso in strength, aroma, and flavor complexity. It is NOT espresso.
When making moka coffee you want the coffee “puck” to be lightly packed, do not tamp or compress the grounds but make sure the compartment is completely filled without any substantial air pockets. I can tell the grounds were packed very light and very loose by the amount of time it took for the coffee to move from the bottom to top compartment. When done right the coffee should build pressure in the lower chamber then transfer to the top in one fluid and quick motion. You can also tell it’s done right by observing the goldfish colored “foam” (called Crema) that comes from coffee brewed under pressure.
It also appears as though the grounds you used are for espresso. You do want a fine ground of coffee but it should be coarser than an espresso grind to account for the lower pressure and higher water temperature in moka pots.
I don’t want to come across as a snob but I love coffee and believe that everyone deserves the right to a proper brew to experience the unique flavors of various roasts and beans.
Bugga boy. No snob at all. Thank you for the tip. Especially when mentioning that liquid should not rise so slowly.
as an italian, thank you (porcodio)
Learned something new and essential. Thanks for the tip 👍
Completely agree, this is not espresso. Plus the lemon at the end, I've never seen anyone do that. I guess he's compensating for the lack of acidity?
Pro tip. Boil your water in a kettle before you put it in the water chamber. My fresh off the boat Italian roommate taught me how to do it that way, and the coffee comes through faster, and tastes better. Love your videos.
Not an espresso but sure that still is a great way to make strong coffee
No crema no espresso! Still a great way to make some coffee tho I can agree haha
@@Jcaf-ov3gg No pressurized brew = no espresso. Crema has nothing to do with it.
@@addpoke1 isn't crema the byproduct of pressurizing it?
Look at all these espresso experts
@@chloe6969 mhmm, to get the most water bean oil (crema), you extract under high pressure, 10-15 bars.
Though you can totally get some oil without pressure when your beans are fresh. Unless your coffee method uses paper filter, which oils will get stuck in
It's still a percolator, they're literally the exact same thing one is just clear and fragile
It's a slight improvement over old-fashioned percolators, which didn't separate the brewed coffee from the supply water, and hence potentially rebrewed and burned it several times
Mokapot is different (and much better than) a percolator.
@@Plexiii13 Hell yeah, I use it every day
@@Plexiii13 how so?
Nah that's a moka pot, a percolator condenses the water onto the coffee then mixes it back in with the water. The moka pot actually evaporates the water through the coffee and kind of steams it and then collects in a separate compartment. It looks to me like both of the devices shown in the video are moka pots though, the second one just looks more sleek and 'modern'.
Idk but the way the dad said "Cawfy" just made me smile.
More like kwauffie
Wow! And those small cups so tempted!
Vids like this make me miss my pops. Wish I appreciated him more when I was a kid and he was still teaching me cool shit lol
In Italy we use espresso with lemon for headaches and to provoke vomit whn someone is intoxicated.
So basically sick people they are 😆
Prima volta che sento questa cosa o.o
I did wonder…
@@cristinab.9494 anche io, ma ti assicuro che caffè con il limone fa vomitare
Apparently the lemon rind originated during WWII when water was scarce so the Italian coffee shops would rub the rim of espresso glasses with a lemon to sanitise them instead of washing.
However, now…the lemon is meant to be used for over brewed and bitter espresso because the oils in the peel help improve the taste.
I'm from Italy and never heard about lemon with coffee. First time in this video.
@@matteozucka doesn’t mean it didn’t happen
Awesome but why do u know this
No one use lemon in coffee
I feel like this story is just a little bit implausible. They used a fruit that takes a ton of water to grow as a substitute for water?
I love how his dad pronounces coffee! “Caw-fee”…
I was just about to comment , either jersey or Bawston 🤭🤘 "I wanna drink my cawfee in my caw in Bawston yawd" (long time inside joke of mine lol ) also, the background music , epic/classic!
I thought I was the only one thinking the same exact thing lol
Your dad either lives back east or grew up back east..the way he says coffee says it all.😄
Jersey, bro. I'd have accepted Philly, their wourder is pretty similar to the coiffey in Joiz
@@ho0t0w1
I knew it!
You can leave Jersey but Jersey never leaves you:0)
@@mywallyworld1 theyre still there look at the wall next to their wet bar in the basement... That's Joiz on the wall
hes from new jersey i think
cawfee
"Ay Tone, you want some Cawfy?" Mean ol Sopranos vibes
Nobody talked about how dad is so sweet and gentle.
Stfu bro you sound soft
Jesus Brian. I'm guessing you're off your period considering how nice you are rn.
These vids are all scripted. Totally staged.
@@irishRocker1 How exactly do you stage making a drink?
The background music is amazing and the “cawwfee” maker 😉 is very easy on the eyes 👏👏👏☺️😊. Happy New Year! 🎆🎊🎉🥳😎
I personally like the so called " old school " one it's aesthetically and technically pleasing
Also it's the same thing, they're both percolators
Exatly, nothing changed ahahaha
shitty plastic honeypot for bacteria also i would say...
The lemon doesn’t go IN the coffee. It’s just a tradition from back in the day to sanitize the cup
These dudes are a couple of poses
@@Feshman117 it’s probably just a couple of “italian” new yorkers lmao
@@shafaalya884 100% 😂 no hate on them, but that’s funny lmao
@@shafaalya884 yeah also... its COFFEE not Cough-Fee
Now see, this was the only explanation on here that made sense.
theyre litteraly the same but one lets you see inside of it 😱
Yeah it's more mechanical and futuristic🕶
@@hipocriticalgamer It’s also easier to break
@@Derka_Shmerka Yeah of course. I was just exaggerating
You and pops always make it look so classy🎻
Moka pots are great, but technically do not reach the pressure required to make true espresso
Yeah it's not an espresso at all. It's a mokka :D
And he started it from cold water. I'm dying.
Okay listen here, I use moka pots religiously and I cannot tell you the difference between what comes out of that and cafe espresso, in fact it's usually better. Provided you use the right grind, level the top of the basket and control the heat.
@@wasabithumbs6294 If you can't tell the difference I have to presume that you're making your espresso incorrectly. Even froma pure extraction standpoint we are talking a world of difference. If you don't have a device making your beverage at 9 bar (sometimes as low as 6 bar, if we wanna get fast and loose) then you aren't making espresso...even if the beans are an espresso blend (the bean doesn't make it espresso...they're are just specific roasts and beans that go better with the hogh pressure extraction).
@@RatsWithUnknowablePowers It's an enclosed metal container full of steam. The stuff that can drive boats. I doubt the pressure is something to scoff at.
The fact that he plays Dean Martin in his videos is everything
I love that you knew that 👌 Dinos the best ❤️❤️
@@DINOLOVER6717 greatest entertainer of all time, so great that Elvis copied his style
@@JoJo-gr1rp YES! 👏🏽👏🏽 yes yes yes. Even Elvis couldn’t knocked the Beatles out of #1 but Dean did. There will never be another like him
@@DINOLOVER6717 correct!
dean martin’s music is so relaxing to listen to
They’re both the exact same thing, moka pots, that make coffee, not espresso.
YESSS SOMEONE SAID IT!!!!! It's probably really bitter which most ppl associate with espresso though....soooo....maybe that's why some ppl mistake it for espresso? I assume its bitter bc a lot of ppl end up over extracting their coffee in these bad boys.
@@MarsellaFyngold some times its bitter because you pack in to much coffee or its the coffee brand, anyways a lot of people add things like salt , chocolate powder or cinnamon. I only make coffee with moka, I fill the filter to the top without pressing it down a pinch of salt a voilà ( I’m Italian btw)
I don't like coffee or alcohol but I'm always fascinated by the process of making/mixing drinks.
Coffe made with a moka pot is not espresso. Espresso is made using around 9 bar of pressure, a moka pot doesn't produce more than 2.5 bar.
Go ahead and tell that to an Italian family. See what they say
Who cares? Who cared about espressos or whatever you want, is just coffee
We will say that is a moka... The traditional coffee in Italy is the moka... :)
@@DaDaDo661 I mean he's right
@@thesupreme8062 he's not lmao
You should immediately stop the gurgle to stop the coffee from over extracting/ too much bitterness from coming through(unless you prefer it that is) Also, fresh ground coffee is definitely the way to go if you can, you won’t regret it!
Here’s the coffee guy
Or actual ground espresso bean
Or you know don't use this as it causes the coffee to burn
@@LlamaCraft nah if you use heat distributer beneath the mokapot and level the flame you'd get the cream and preserve the taste. I use an espresso machine tho, but mokapot for outside... Always
The more bitter the better
The way he said "cwoffee" gave away the new yorker within him instantaneously.
**Boston
They're in New Jersey I believe
Jersey! not New York
👉New Jersey👈 is "CWOFF-EE".
❌New York❌ is "CAW-FEE".
❌Boston❌ is "CAH-FEE".
There are slight differences; but I can understand the confusion if you're not familiar with all three regionalized pronunciations.
@@NippleSauce i live ~10000 km away from New York so sorry, but it all kinda works the same for me, no matter how much of an anglophile I may be.
Love that coffee gadget. Parents only used that type for all my life. Delicious coffee every time.
That hurt how barbaric his Mokka Pot method is. Also, that isn't even considered Espresso. But hey that's a cool Mokka pot.
I'm about to buy one for the first time so I'm sure I'll be barbaric how does one do it any differently to be not barbaric?
Espresso bean coffee bean you name it it's all fresh ground other than that what can I do to not be barbaric with my experience
Freshly ground coffee, add boiling water to the lower chamber and run cool water over the base to cool it once it's slowed
@@jeridells6497 hoffman
@@jeridells6497 1)boil your water in a kettle
2) (while your water is heating) get your coffee ready to go in the basket.
3) when the water is ready pour it over into your mokka pot add your basket of coffee, use a rag to hold the base (it's gonna be hot) and screw on the top.
4)add the mokka pot back to medium high heat, once the coffee is brewing and about halfway up the chamber you can remove it from the heat and let it finish brewing.
The whole point to all of this is the idea that you want your coffee to brew as quickly as possible, and you want your grounds to hot for as short amount of time as possible.
“It doesn’t get better than that.”
It does if you grind your own beans
That and may of over extracted the coffee, as most do.
...and put some more coffee inside the moka and half quantity in the cup.
It gets better if you farm your own beans too
@@misspetit and filter your own water
Facts
Fun fact: A single espresso is approximately 8,2g and that little filter can hold easily 20-25g of coffee if you tamp it really good. The process takes around 22-27 seconds. From the whole process you get around 70-120ml of coffee which makes it enough for 2 singles or 1 double. The coffee on the video is around 230-310ml so it’s basically coffee-flavored water.
*one single dose of espresso is around 60ml. You cannot get more coffee by adding more water. This just becomes a muddy mixture of brown liquid. Not hating, just mentioning 🙏🏻😉
Love the videos guys.
I'm a big coffee drinker but not once have I had a cup of coffee and thought, it could use a hint of lemon.
What a cool house! Wish I could see it longer
Crazy that is the downstairs
There are no windows it's a nightmare
@@clara_9577 no doubt
@@clara_9577 well it’s a basement so...
I like how Dad goes "Oh! A new school!"
Then proceeds to instruct Johnny
I love how extravagant and technical they are with their booze, but then they make moka pot with preground coffee from a tin,,,or Instant coffee with vodka that one time. Like, I would expect a the dad to use a Kinu M47 handgrinder or some other ridiculously expensive thing like the Weber HG-2 with some nice fresh specialty whole bean coffee, with a nice espresso machine, or something interesting like La Pavoni Europiccola (it was in a Bond movie) or another manual lever espresso maker.
The dissonance between their quality of liquor and coffee is hilarious!
Yep this is absolute garbage.. Moka pot ≠ espresso
@@andy_grigg yep.. He says "doesn't get any better than this".. It's like, uh, yes it does!
Wow ur pretentious
So it’s a moka pot but more fragile?
Yep. Exact same thing, but you can watch it work, which is cool in it’s own way, I guess.
I guess there's an aesthetic to it. But I would for sure break it going through my clumsy tired morning routine.
Yeah problem is in italy we throw those things all around kitchen, cause we use them like 6 times a day and we constantly have to clean them. Can't imagine having to care about glass ones.
@@TURBONERD do you put your coffee in a mug?
@@GiacomoPaganini997 HAHAHAH
in italy a coffe like that would be called a “sciacquone”
😂😂😂
Deaddd😂😂
😂😂😂
Ma non mi sembra "troppo" slavato. Certo, comprimere il caffè nel filtro come fosse un espresso non ha senso ma... sono ameriCANI, che ci vuoi fare.
(Il limone poi, da sbocco immediato)
"sciacquone" - which for non-italian speakers means... What, exactly? 🤔 And if you please how would you pronounce it? "shiacuoneh"? 🤔 Or something else... Thx
we got to a generation where people see that as old school damn
Oh thank your father I have one that I never used watching him now I will use the one I have. MANY BLESSINGS
That's how we make coffee every day in Italy c:
Esatto ahhahahahah
As an Neapolitan I'm dying when seeing a moka filled with watery coffee...
That's coffee flavoured water
Io evito il limone però hahah
in casa mia però non usiamo il limone😂
@@lucadalbo7491 exactly lemon in coffee can and will make you puke your brains out
Nice coffee machine men !
As a southern Italian I only want to suggest to add some more coffee, the point is that you should cumulate a little coffe peak in your coffee machine before closing it. The closing movement will compress and compact the coffe and you will have a better, more charged and more dense coffee !
La montagnola va sempre fatta 😁
A muntagnèt
Mannagg a maronn
@@TheMi6ak così, all'improvviso, senza alcun apparente motivo 😂😂😂
As an Englishman, incorrect, you don't want to compact the coffee in these pots. Everywhere I have looked prior to this says do not compact, I agree he was light but you definitely don't want to compact in these.
That isn’t espresso. Without ample pressure you won’t be making espresso. That’s basically just over extracted bitter death liquid. Next time try not tamping the coffee and using a courser grind. You might also want to use a lower dose and a lot less water.
They seemed happy with it.
Lmao it’s a good in between for ppl who don’t wanna spend the money for an expensive espresso machine. Also it’s not death liquid when done properly. I agree with the coarser grind but putting the coffee in that early like he did will heat up the grounds making it bitter asf. Hella ppl use the moka pot and it seem like you never got it down bud. Just stick with your fancy machine
@@doobied0072 Its not espresso and it will never be espresso. It's not nitpicking, its just fact. Calling it espresso is misleading and barista's around the world have been sighing at cheap manual machines branding themself as "espresso machines."
Overall its definitely much stronger than normal filter coffee but unless its being extracted with crema at ~9 bars of pressure its not going to be espresso.
@@ImperiumVFXthe moka pot makes espresso just at a lower pressure, that’s the only difference. It’s a great alternative to buy espresso drinks at a cafe
Thank u for showing me this...I learned something today.
I love the way his dad says coffee
"Cawfe"
Omg I have little cups like that. I got them as a Wedding present. My husband loves them, he drinks his Cuban cafecito everyday in those little cups.
There's nothing wrong with the old ways. I love Moka Pot coffee 🇮🇹☕
The coolest dad out there bar none!
Have same exact “old school”
one, bought it 6 months ago at Big Lots!!! 😊 Love it.
Whats the name of it
Watching these always gives me nostalgic memories of fallout.
im a teenage girl and my dad teaches me jow to make a good coffee like that or mix some drinks and cook, and lemme tell you, it makes your life wayyyy better
That crib looks madd comfortable
I want a dad like this 😭
The quantity of coffee should be double of what he actually used, look at how light coloured the coffee is when he pours it
And he put lemon in it 🤮
He couldn't put much more coffee in the filter without tamping it really tight which would block the water
Isn’t that a matter of preference?
That’s not even coffee, that’s just hot water with some coffee powder melted in.
For a good coffee in the moka (Italian way) you have to:
1) put less water than usual (usually a bit under the iron signature).
2) put cold water (it helps to evaporate slower, and to get all the coffee flavor).
3) put a lot of coffee (you have to create a little mountain of coffee) inside the moka, but don’t press it (when you close the moka it’ll be pressed).
4) set the heat at the minimum possible, because the slower your coffee runs out, the best it’ll taste.
5) as soon as the coffee starts to run out, wait 5/10 seconds and then turn off the heat, it’ll continue to exit, and coffee won’t burn.
If you like it with sugar, I’ll tell you a way to get your espresso creamy like the best you can ever imagine.
If you like it with no sugar, welcome in the club.
Trust an Italian 🇮🇹
Finalmente qualcuno che capisce
Its ground coffee beans not coffee powder
@@kellynaz9256 what's the difference
@@kellynaz9256 it’s the same, you can do it same way
@@JAGER_offduty dobbiamo insegnargli proprio tutto oh
You showem! Dad! You made me proud as a old school mom these kids think since because we're getting old we don't know how the work their new age stuff!
It's actually not a true espresso. But....it makes for a kick ass Cafe Au lait. 😁 now I want to buy the new style moka pot. Looks nice! I love how you can see the coffee.
Cafe Au lait? And what would make it a true expresso then? Genuinely curious.
@@TheLayZTaco an actual espresso maker. 😉 Moka pots don't use pressure on tightly packed grounds like an espresso machine. It does use some type of pressure but not in the same way. Cafe aul lait is a common French drink made with very strong coffee and foamed milk. Super delicious, and an espresso us a pressurized hot water pushed through tightly packed grounds for over 20 seconds, under 30 typically. Coffee is such an amazing thing to learn about. So many variants to one type let alone all the different coffees out there 😁😁
As someone who has been perfecting espresso for five years, I can say espresso can get much better
I agree
You'd blow this man's mind with some real espresso
Other than roasting and grinding your own beans what would you do to improve on this? Generally interested
@@fakerzdan moka pots brew at boiling temps and generally you want your brew temp to be lower than 212 (depending on the roast, 185-200F)..
thats why when i made moka pots they came out tasting burnt.
the coffee used here looks very dark and very finely ground. probably marketed as "espresso ground coffee"...
quality beans roasted fresh and ground to brew is the biggest factor of good coffee though.
a light roast will take higher temps better. light roast in a moka pot if you go that route
@@taylorjordan1122 very informative comment. Appreciate it.
Always end up loving their content.
In Italy we use to call this "ciofeca". Do not try this at home.
Wait so it's not Only my dad that refuses to drink coffee not from this?
Concordo
idk if someone in the chat is trolling, but supposedly Italian prisoners put lemon in coffees to people they don’t like to spite them and make them vomit. So either the dad is trolling the son, or that person is trolling and it’s a real thing. Can you confirm or deny?
Great soundtrack, cool Father son clip. Enjoy each other fellas. My Pops passed some time ago. It's never been the same without him. Salute e Dio benedica!
The bond between this guy and his dad is oddly wholesome
daddy's money snake
Bruh the new school is the humble American drip coffee maker. Also Moka pots are notoriously difficult to get right, but if you can get it to work all power to you I guess
As a barista, it hurt me to hear him call coffee from a moka pot espresso...
My thoughts exactly
Exactly. He does not know what he's talking about.
You can use a moka pot to make espresso its just pressurized coffee
@@AspectSmiley its not espresso :)
@@AspectSmiley it's pressurized during the brewing process, so no you cant
I'm Italian. And I'll give you a couple of suggestions to make a great moka coffee (the one you're making) : 1 Put the water (cold) and never go above the valve inside the chamber, stop just before the water thouches it. 2 Never press the coffe with the spoon. Just make a little "mountain', then screw the top. 3 The heat should always be very low, in order to estract the coffee very slowly and don't give it a burned taste. 4 Take off the heat just before the coffee start spraying outside. Again, the idea is to make it go out very slowly. You can also open the lid, so it doesn't steam inside the upper chamber. 5 Always stir the coffee inside the moka pot or "caffettiera", to make sure the first part of the coffee and the last one are all mixed well. The first is usually stronger and more flavourful, the last one is more watery. 6 Don't call it espresso, that's a different way of making coffee.
PS The "old school" aluminum caffettiera, it's way better the the steel one. With times, it gives the coffee it's typical flavour.
yeah when the coffee sprays it is burning
I can tell he's a Daddy's boy
He's always on his dad's case always something to share with us, your your dads biggest fan bro awesome
I am italian, i live near Neaples, this is called "ciofeca" an espresso that is way too watery. Make a little mountain with coffee (lot of) in the moka and press it screwing the top part. If the water is good, the coffee is good and humidity is good you will enjoy a great espresso
Exactly!
There songs great!
È na tisana quella hahaha
Ma poi col limone?
@@giulia5184 il discorso del limone non lo voglio proprio affrontare
Bro how are you going to make gourmet everything have this espresso maker and scoop ground coffee out of a can?
Because they really like the taste of factory cockroaches ground up in it.
ikr
Scooping from a can is fine if it's a good Italian coffee. I love Groupon but liiy and Lavazza arefine
@@Remixthisgaming no matter how good the coffee it degrades quickly with time. Even quicker when it's pre-ground. That stuff you get on the shelf in the tin like this has likely been sat there for weeks and doesn't even compare to freshly roasted, freshly ground, whole beans.
That's not an Espresso maker
“Just put some KWOFFEE in here”
You two remind me of my grandmother and her old lady friends 😋
Dad: “put the wooatah on the bottom of this, and then add some cuawffee.”