I have a 2 cup Venus with e&b lab filter and I'm just using a little o-ring removing tool (like a little hook) to remove the gasket easily, it works great
Thanks Matteo. I enjoy all your Moka pot videos. I have a 1 cup stainless steel Bialetti Musa that I've had for over 15 yrs and it's still in great shape. Good quality 👍
great video as always! - regarding taping on the counter, i actually use it as a hack for cheap coffee beans, i fill up 15-16 grams in 2cup mokapot for a strong "espresso" cup it's my guilty pleasure - when i use specialty coffee i put 12 grams hehe. i prefer the venus over the moka express
I do it similarly, but I have another metod. I prefer to add specialty lighter roast coffee 15 grams as well. However, for lighter roast, I grind coffee and little finer = 1- 2 click. It also works fine, and coffee has a better body.
I switched to a 6-cup Bialetti Venus about two years ago. It is fantastic. I had such inconsistent results with the aluminum traditional moka pot, that it was a pleasure to switch to the Venus. I’ve been using 21 grams of coffee, 210 g of water, and getting about 142 g of coffee in the top pot. A standard Aeropress filter works just fine on the screen.
I have a GSI SS moka. Made in Como Italy. I got it at REI for camping. It has a curved spout, i put in a reg aero press filter and shoots right in your cup like espresso with crema. 25 yrs old now.
I’ve been using a Bialetti Moka pot for around 50 years now - not the same one of course😆 I used to live in the UK. I recently purchased a Venus in Rome..September. I have to say, the coffee is far better than I ever achieved in the Moka Express. It’s wonderful. (I still can’t bring myself to put any part of it in the dishwasher though😀) Living in Ireland now, still drinking beautiful Italian coffee.
At last! I have lost my hope that you will make the film of bialetti venus. Thank you, anyway. 😊 I use 4 cups venus but earlier edition and my moka is very freakish especially on induction. I still hope you will make a film about moka on induction stove. The induction can be tricky... Good luck Mateo! 😊
Making videos about Venus was a long time idea, but unfortunately I lack of time 😪. I’ll definitely do more about 4 cups and bigger. Then yeah, expect some induction hob content too. It’s all in the plan
I bought my first moka 2 weeks ago. I was about to get that one at first but glad I got the classic induction instead. The E&B filter fit perfectly as it is. It works on my induction top. It looks more practical and convenient to use and clean. And it fit a bit more coffee/water (15gr - 120ml).
I used Venusr 4 tz and was never completely satisfied with the result - the coffee turned out to be overextacted and for some unknown reason quite cold. But recently I bought a Chinese clone of Bialetti Moon Exclusive and I have to say that this is an amazing coffee maker! 😊 Moon is devoid of all the disadvantages of Venus, including the narrow slit of the coffee receiver, overextraction and the low temperature of the final result
after another week of fighting for good coffee, I gave up - I never got anything good on Venus 4, probably it's my incompetence, but this is the worst coffee maker I've used. The temperature difference between the beginning and the end of extraction is huge, coffee is always cold and its taste is "dirty" - from sour undercooked to bitter overcooked in one shot and this is not a "variety", but just some unpleasant nonsense. The coffee maker is bulky and heavy and it does not warm up well, the tubes are unreasonably long and this further increases heat loss, it seems that the engineers in it made a poor calculation of thermodynamics, it is dramatically inferior not only to the classic Moka Express but also to models from other manufacturers, including stainless steel. It's a pity, but I refused it.
Thank you so much for sharing your experience with the Venus. That is a really good observation from your side. We need to say Bialetti manufacturing is not the best in the world. I can see many imperfections also in between the same Moka pot model.
@@matteofromtheswamps Thank you for your comment! I took the Venus 1st version from my parents, which they do not use now, I gave it to them 20 years ago and with great joy I made sure that this coffee maker is still making amazing coffee! (It only took to replace the gasket). In the old version, the boiler is made of 100% stainless steel, and in the new version it seems to be made of cheaper carbon steel, chrome-plated on the outside and coated on the inside. Surprisingly, with an almost equally high coffee supply tube, the temperature of the finished drink in the old version is higher, although not dramatically. And most importantly, I find the differences in taste significant, the old version of Venus makes coffee tastier than any steel analogues, which in general is not surprising, and I would probably prefer it even in comparison with my Moca Express 3tz, but this is not accurate, I still have a lack of experience. Sorry for the many words ) I am glad to have the opportunity to thank you for your channel, I really appreciate your approach and your recommendations, thank you very much!
@@TheDoctor46vr In the Venus New the metal of the boiler holds the magnet perfectly and, alas, gets rusty (if the coffee maker was overheated, which causes the protective coating to peel off). In the old version of Venus (it was sometimes called Venus Elegance) the metal of the boiler like the metal of the upper part attract the magnet very slightly, in fact how steel 18/10 should behave. And absolutely, the Old Venus is never covered with rust no matter what you do with it, and always makes very tasty coffee )
I was so excited about the video after seeing the title! I’ve always followed your tips for using my aluminum Bialetti on an induction stove with an adapter, and I've been really satisfied. But with the 4-cup Venus, I just can't get it to run smoothly. After 58 g of coffee, it already starts to sputter, and even before that, the coffee flows unevenly. Does anyone have any idea what could be causing this? I have a feeling that induction stoves without an adapter aren’t great for good extraction with a Moka pot...
Hi , forever moka pot user here . I too never had good experience with the 4 cup stainless steel moka on an induction top. I feel the extraction happens too fast and yes , there an adapter plate would be helpful . I generally use a 3 cup moka on gas stove , 18 gm of coffee grind size 10 on the Baratza virtuoso plus . Somehow I like the classic aluminium bialetti moka . Do try to keep the ratio of coffee to water at approximately 1:8 and try to use an adaptor . I find removing the moka just before the final sputter and dunking the bottom in a small container of water results in a better taste , though of course it’s a personal opinion and some may not favour it . Cheers
I don't great experience with induction. I'm planning to get one soon for my contents. If it sputter, probably you need to adjust the heat, or you can remove the moka for a few seconds and then place it back on the stove. Also planning to do a video in the future with Venus 4 cups.
I cook Venus New 4 tz on a gas stove and sometimes on a gas burner and the coffee maker never splashes, but unfortunately I can't get rid of the bitterness. My coffee looks great, it's thick and black but it's always over-extracted even when I make the grind larger (12, up to 16 clicks on C40 mk4).
I only tap the coffee on the side of the basket making sure to have a 360 rotation tapping 3 or 4 times. That compression I feel must be done. I never tap the funnel on the counter, that compresses too much.
Ciao Matteo! I've had a Bialetti Moka Induction (6-cups) for a couple of years. I grind the coffee with a Baratza Encore grinder. For the Moka I've found that grinding at 10 works well. Any idea if for the Venus I'd also grind at a 10 on the Encore? I'm about to buy a 10-cup Venus Induction. Thanks!
I always suggest to start from where you usually start and then based on the taste or if the coffee successfully made it or not into the top, you can modify the settings.
Many thanks for the video. I bought the bialetti venus 2 cups last week and still experiment to get a good coffee from it. I have the 1zpresso j-ultra handgrinder. Are there any recommendations for the right grind size? Up to now I always took 10-11 g of coffee...
3 месяца назад
I love the venus, but I also don't like that it's high polished steel and round. It requires quite some grip strength to not slip off, which can be an issue for some.
Hi Matteo! Do you have any recommendations for using a Mokapot on an electric stove top with halogen hobs? Still start the heat on low? Would 18/10 be better than aluminum? Any other general recommendations?? Thank you for your answers!
Hi there, I'm a real expert on electric stove top unfortunately, I would start from something in between lo and medium. Aluminium is a better conductive metal, but there is no much difference. I would check the time the coffee is coming up and the sputtering. But that also depends on grind size. So start with a medium low heat first
Hey Matteo! I am grateful for the last video about the 2 cup pots! I’ve been using my 2 cup induction bialetti for some time and I struggle to get really tasty coffee even though I buy good speciality beans and test different grind sizes. I usually find my coffee both bitter and a little sour ( how much sour depends on the grind size). What really surprised me is the time of brew that you showed on the video. I usually put my induction setting to 6/10 or 7/10 and the coffee starts to come out 3:50 - 5:50 (depending on the setting, grind and if put 100 or 120 grams of water). Do you think I should set my induction to an even hotter setting to make the coffee per brew quicker?
Hi! Are the beans a bit light roasted? Because if you get bitter and sour it's an indicator of channelling. For the longer brewing time, can also depend on grind size. grind slightly coarse, if the coffee comes out too fast, try tapping the basket with the coffee like I do a bit more to pack the coffee a bit more. Also you can try to remove the Moka from the stove as soon as the coffee comes out to slow down the flow and get more extraction. Do this with coarser grind size. Then let me know
Induction is tricky. 😏 Check your induction first. How does it work? There are two types of operation mode in the induction stove. 1st type provides the energy and breaks on all levels besides the maximum. 2nd mode.type: for lower level, stove clicks: turns on and turns off power you can hear clicks. On the medium and higher level, distribution is continuous - no clicks. If you have 1st type of the stove, you should set up your moke on the smalest spot and energy level put close to max 1-3 level below max depends on moka size(adjust bye experience). When the coffee starts flowing, downgrade the energy level to medium. For 2nd mode, choose minimum continuous level. It should be in the middle of the scale (e.g. in my stove is on 6/14 on the biggest spot). For smaller moka e.g. 2 cups, it should be 1st level without clickiclng for bigger mokas 2nd level without clicking. In the 2nd type of mode, it is better to use the biggest spot. For smaller spots, it is hard to set up properly energy level for 2 cups moka. That is what I know about moka on induction so far. Good luck. 😊
Thanks for the comments guys! Yeah, so I’ve been writing a little coffee dialing diary for my current “chocolate bomb” coffee (Brazil, natural processing, looks medium roasted). It is supposed to have very little acidity. I tried quite a range of coffee grind for now (between 75 and 45 clicks on Kingrinder K6). On the lower induction setting (5/9 and 6/9) I noticed that the acidity and bitterness vary very little between grinder settings and both flavours are always there. Brew times varied between 4 minutes and 6 minutes. Lately I switched to 7/9 induction setting, and I think it’s better, almost no acidity (today it was quite bitter at 45 clicks, but made a nice cappuccino still ☺️). The brew time is closer to 2.30 min now. I figuered that my induction clicks below 5/9 and after that it has a constant heating. I will experiment further! (With new coffee probably as I am running low). Btw, in my induction 2 c moka I usually get about 55g coffee out of 100g water which I think is a little lower than usual moka pot expectation? I don’t know how could I fix that, although I always try to temperature surf to avoid sputtering… maybe it has to do with a base shape which is quite wide by the very bottom!
@@SulejówWNE thanks for sharing the details of your methods. It important to record the brews in a notebook. You can really get to know the equipments you use and the variables you change. Regarding the water remaining in the boiler, even if the bottom is wide, it shouldn’t remain that much water. Do you see the water not coming out and the moka starts to sputter?
How come you prefer the other metal filter, less particles? Also is that the same reason why you use a paper filter? What do you think about the brew with the standard filter with no paper filter? Grazie mille for making a brilliant Italiano coffee brewing video
The other filter E&B lab has a finer mesh, so the filtration of fine particles is better. Yes, you use the filter to have a better filtration, that will make the coffee smoother. With standard filter and no paper is fine, it's a classic. you get a more bold coffee but sometimes can be rough. It's good to understand the difference even if you don't use it
CAN you make a vidéo of the bialetti moon ? I don’t understand it’s brewering too fast and he as the taste of water. Before with the bialetti express I never had problem
Hello, at first thanks for the video. I have just got this exact same bialetti one and do what you said. I have no experience about this, but it looks like something was wrong. The coffee started to flow too fast at about 0:50 and it was like a limpid yellow fluid. Maybe can you help me what was the problem and what should I do differently?
Hi! thanks for the comment. So, if you grind your coffee by yourself, I suggest you to grind the coffee finer, that will create more resistance to the water that will take a bit longer time and also extract more from the coffee. If you have your coffee already ground, it means that coffee is not for moka pot, maybe filter coffee. One solution I can give you, that maybe won't solve your problem, but it's good to try, is to tap more the basket on the counter. You should see the coffee level going down more. You place more coffee and tap more. That hopefully will create that resistance I was telling you. Let me know if that worked.
It's strange no one ever mentions this. It's the single most annoying thing about all of the stainless moka pots I've seen, and for me it's a dealbreaker.
That's the reason why I bought the classic induction instead. And now that I know the E&B filter don't fit that well and that it don't work on induction top I'm convinced it was the good choice.
Ciao Matteo, grazie per questo nuovo bel video. Io ho da anni la 6t con filtro e&b e il più delle volte applico anche il filtro di carta. Ho il piano a induzione, il caffè esce buonissimo indipendentemente dalla varietà e dalla tostatura. TUTTAVIA a fine estrazione mi rimane sempre almeno un cm d’acqua nella caldaia. So che un po’ è normale che rimanga, ma nel mio caso sinceramente pare troppa. Potrebbe essere colpa dell’induzione ad impulsi? Considera che uso acqua a temperatura ambiente e metto la piastra a 1/3 della potenza. Grazie
Ciao! Grazie per il commento. Si é normale che rimanga un po, ma se ne rimane molta é probabilmente perché man mano che il levello dell'acqua nella caldaia si riduce, la temperature sale, va in ebollizione e con una ebollizione violenta, il flusso non é piú consistente. Con la 6t di solito la tolgo dal fornello per far calmare l'acqua e poi la rimetto sopra. Ho fatto un video sulla 6t Moka Express, se non lo hai visto te lo consiglio, magari ti aiuta. Grazie mille ancora
@@matteofromtheswampsgrazie, sei una risorsa. Si il video l’ho già visto, ed è grazie a quello che ho imparato le proporzioni, però tu usi il gas e ho pensato che la discriminante fosse l’induzione ad impulsi. Domani provo col diffusore e una potenza ancora più bassa.
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I have a 2 cup Venus with e&b lab filter and I'm just using a little o-ring removing tool (like a little hook) to remove the gasket easily, it works great
Thanks Matteo. I enjoy all your Moka pot videos. I have a 1 cup stainless steel Bialetti Musa that I've had for over 15 yrs and it's still in great shape. Good quality 👍
Thanks so much for your support. Love old moka pots.
great video as always! - regarding taping on the counter, i actually use it as a hack for cheap coffee beans, i fill up 15-16 grams in 2cup mokapot for a strong "espresso" cup it's my guilty pleasure - when i use specialty coffee i put 12 grams hehe. i prefer the venus over the moka express
Thanks so much for the comment and for sharing our method :)
I do it similarly, but I have another metod. I prefer to add specialty lighter roast coffee 15 grams as well. However, for lighter roast, I grind coffee and little finer = 1- 2 click. It also works fine, and coffee has a better body.
I've been waiting for a video on the Venus 🗣
I switched to a 6-cup Bialetti Venus about two years ago. It is fantastic. I had such inconsistent results with the aluminum traditional moka pot, that it was a pleasure to switch to the Venus. I’ve been using 21 grams of coffee, 210 g of water, and getting about 142 g of coffee in the top pot. A standard Aeropress filter works just fine on the screen.
This is so good and tasty that I use the 4 cups version for my single use.
Matteo. 2 cup Venus vs 2 cup express. We need this video
agreed - but its probably the Venus
Definitely backing this up !
it's coming, it's coming :)
@@matteofromtheswamps We're still waiting :)
@ognjenstepanovic7449 That video has been recorded and it's under editing :) Planning to post it next weekend
I have a GSI SS moka. Made in Como Italy. I got it at REI for camping. It has a curved spout, i put in a reg aero press filter and shoots right in your cup like espresso with crema. 25 yrs old now.
Thanks guy, always a joy.
Thank you for your comment 😊
thanks for the wonderful video )
I'm really looking forward to your comparison of stainless steel and aluminum
I’ve been using a Bialetti Moka pot for around 50 years now - not the same one of course😆 I used to live in the UK.
I recently purchased a Venus in Rome..September.
I have to say, the coffee is far better than I ever achieved in the Moka Express. It’s wonderful. (I still can’t bring myself to put any part of it in the dishwasher though😀)
Living in Ireland now, still drinking beautiful Italian coffee.
Thanks so much for sharing this with me. I won't put my moka in the dishwasher too. I'm so use to don't it and probably will never do 😂
At last! I have lost my hope that you will make the film of bialetti venus. Thank you, anyway. 😊 I use 4 cups venus but earlier edition and my moka is very freakish especially on induction. I still hope you will make a film about moka on induction stove. The induction can be tricky... Good luck Mateo! 😊
Making videos about Venus was a long time idea, but unfortunately I lack of time 😪. I’ll definitely do more about 4 cups and bigger. Then yeah, expect some induction hob content too. It’s all in the plan
I bought my first moka 2 weeks ago. I was about to get that one at first but glad I got the classic induction instead.
The E&B filter fit perfectly as it is. It works on my induction top. It looks more practical and convenient to use and clean. And it fit a bit more coffee/water (15gr - 120ml).
I used Venusr 4 tz and was never completely satisfied with the result - the coffee turned out to be overextacted and for some unknown reason quite cold. But recently I bought a Chinese clone of Bialetti Moon Exclusive and I have to say that this is an amazing coffee maker! 😊
Moon is devoid of all the disadvantages of Venus, including the narrow slit of the coffee receiver, overextraction and the low temperature of the final result
after another week of fighting for good coffee, I gave up - I never got anything good on Venus 4, probably it's my incompetence, but this is the worst coffee maker I've used. The temperature difference between the beginning and the end of extraction is huge, coffee is always cold and its taste is "dirty" - from sour undercooked to bitter overcooked in one shot and this is not a "variety", but just some unpleasant nonsense. The coffee maker is bulky and heavy and it does not warm up well, the tubes are unreasonably long and this further increases heat loss, it seems that the engineers in it made a poor calculation of thermodynamics, it is dramatically inferior not only to the classic Moka Express but also to models from other manufacturers, including stainless steel. It's a pity, but I refused it.
Thank you so much for sharing your experience with the Venus. That is a really good observation from your side. We need to say Bialetti manufacturing is not the best in the world. I can see many imperfections also in between the same Moka pot model.
@@matteofromtheswamps Thank you for your comment! I took the Venus 1st version from my parents, which they do not use now, I gave it to them 20 years ago and with great joy I made sure that this coffee maker is still making amazing coffee! (It only took to replace the gasket). In the old version, the boiler is made of 100% stainless steel, and in the new version it seems to be made of cheaper carbon steel, chrome-plated on the outside and coated on the inside. Surprisingly, with an almost equally high coffee supply tube, the temperature of the finished drink in the old version is higher, although not dramatically. And most importantly, I find the differences in taste significant, the old version of Venus makes coffee tastier than any steel analogues, which in general is not surprising, and I would probably prefer it even in comparison with my Moca Express 3tz, but this is not accurate, I still have a lack of experience.
Sorry for the many words )
I am glad to have the opportunity to thank you for your channel, I really appreciate your approach and your recommendations, thank you very much!
@@thesupermegagood How do you know the new Venus is using different metal?
@@TheDoctor46vr In the Venus New the metal of the boiler holds the magnet perfectly and, alas, gets rusty (if the coffee maker was overheated, which causes the protective coating to peel off). In the old version of Venus (it was sometimes called Venus Elegance) the metal of the boiler like the metal of the upper part attract the magnet very slightly, in fact how steel 18/10 should behave. And absolutely, the Old Venus is never covered with rust no matter what you do with it, and always makes very tasty coffee )
I was so excited about the video after seeing the title! I’ve always followed your tips for using my aluminum Bialetti on an induction stove with an adapter, and I've been really satisfied. But with the 4-cup Venus, I just can't get it to run smoothly. After 58 g of coffee, it already starts to sputter, and even before that, the coffee flows unevenly. Does anyone have any idea what could be causing this? I have a feeling that induction stoves without an adapter aren’t great for good extraction with a Moka pot...
Hi , forever moka pot user here . I too never had good experience with the 4 cup stainless steel moka on an induction top. I feel the extraction happens too fast and yes , there an adapter plate would be helpful . I generally use a 3 cup moka on gas stove , 18 gm of coffee grind size 10 on the Baratza virtuoso plus . Somehow I like the classic aluminium bialetti moka . Do try to keep the ratio of coffee to water at approximately 1:8 and try to use an adaptor . I find removing the moka just before the final sputter and dunking the bottom in a small container of water results in a better taste , though of course it’s a personal opinion and some may not favour it .
Cheers
I don't great experience with induction. I'm planning to get one soon for my contents. If it sputter, probably you need to adjust the heat, or you can remove the moka for a few seconds and then place it back on the stove. Also planning to do a video in the future with Venus 4 cups.
I cook Venus New 4 tz on a gas stove and sometimes on a gas burner and the coffee maker never splashes, but unfortunately I can't get rid of the bitterness. My coffee looks great, it's thick and black but it's always over-extracted even when I make the grind larger (12, up to 16 clicks on C40 mk4).
@@thesupermegagood Hi, try to reduce the amount of water in the boiler, that will help to reduce the bitterness
@@matteofromtheswamps thank you, I'll try!
Which grinder u have use, for the coffee ??
I normally use a Comandante hand grinder, but I also use the Breville/Sage Smart grinder.
Thanks - The Venus is much overlooked. I use the tapping method, and no tools, for both the Venus, the Classic and the Mukka - works rather well.
I only tap the coffee on the side of the basket making sure to have a 360 rotation tapping 3 or 4 times. That compression I feel must be done. I never tap the funnel on the counter, that compresses too much.
Please review Alessi stainless steel 3cups, it would be interesting to know your opinion on it
Ciao Matteo!
I've had a Bialetti Moka Induction (6-cups) for a couple of years. I grind the coffee with a Baratza Encore grinder. For the Moka I've found that grinding at 10 works well. Any idea if for the Venus I'd also grind at a 10 on the Encore? I'm about to buy a 10-cup Venus Induction. Thanks!
I always suggest to start from where you usually start and then based on the taste or if the coffee successfully made it or not into the top, you can modify the settings.
Many thanks for the video. I bought the bialetti venus 2 cups last week and still experiment to get a good coffee from it. I have the 1zpresso j-ultra handgrinder. Are there any recommendations for the right grind size? Up to now I always took 10-11 g of coffee...
I love the venus, but I also don't like that it's high polished steel and round. It requires quite some grip strength to not slip off, which can be an issue for some.
Hello, How does coffee from a 2 cup Venus compare to 4 cup? Is it better than Luxhaus 4 cup? Thanks!
Thanks for sharing!!!
Very nice moka❤
Hi Matteo! Do you have any recommendations for using a Mokapot on an electric stove top with halogen hobs? Still start the heat on low? Would 18/10 be better than aluminum? Any other general recommendations?? Thank you for your answers!
Hi there, I'm a real expert on electric stove top unfortunately, I would start from something in between lo and medium. Aluminium is a better conductive metal, but there is no much difference. I would check the time the coffee is coming up and the sputtering. But that also depends on grind size. So start with a medium low heat first
Hey Matteo! I am grateful for the last video about the 2 cup pots! I’ve been using my 2 cup induction bialetti for some time and I struggle to get really tasty coffee even though I buy good speciality beans and test different grind sizes. I usually find my coffee both bitter and a little sour ( how much sour depends on the grind size). What really surprised me is the time of brew that you showed on the video. I usually put my induction setting to 6/10 or 7/10 and the coffee starts to come out 3:50 - 5:50 (depending on the setting, grind and if put 100 or 120 grams of water). Do you think I should set my induction to an even hotter setting to make the coffee per brew quicker?
Hi! Are the beans a bit light roasted? Because if you get bitter and sour it's an indicator of channelling. For the longer brewing time, can also depend on grind size. grind slightly coarse, if the coffee comes out too fast, try tapping the basket with the coffee like I do a bit more to pack the coffee a bit more. Also you can try to remove the Moka from the stove as soon as the coffee comes out to slow down the flow and get more extraction. Do this with coarser grind size. Then let me know
Induction is tricky. 😏 Check your induction first. How does it work? There are two types of operation mode in the induction stove. 1st type provides the energy and breaks on all levels besides the maximum. 2nd mode.type: for lower level, stove clicks: turns on and turns off power you can hear clicks. On the medium and higher level, distribution is continuous - no clicks. If you have 1st type of the stove, you should set up your moke on the smalest spot and energy level put close to max 1-3 level below max depends on moka size(adjust bye experience). When the coffee starts flowing, downgrade the energy level to medium. For 2nd mode, choose minimum continuous level. It should be in the middle of the scale (e.g. in my stove is on 6/14 on the biggest spot). For smaller moka e.g. 2 cups, it should be 1st level without clickiclng for bigger mokas 2nd level without clicking. In the 2nd type of mode, it is better to use the biggest spot. For smaller spots, it is hard to set up properly energy level for 2 cups moka. That is what I know about moka on induction so far. Good luck. 😊
Thanks for the comments guys! Yeah, so I’ve been writing a little coffee dialing diary for my current “chocolate bomb” coffee (Brazil, natural processing, looks medium roasted). It is supposed to have very little acidity. I tried quite a range of coffee grind for now (between 75 and 45 clicks on Kingrinder K6). On the lower induction setting (5/9 and 6/9) I noticed that the acidity and bitterness vary very little between grinder settings and both flavours are always there. Brew times varied between 4 minutes and 6 minutes. Lately I switched to 7/9 induction setting, and I think it’s better, almost no acidity (today it was quite bitter at 45 clicks, but made a nice cappuccino still ☺️). The brew time is closer to 2.30 min now. I figuered that my induction clicks below 5/9 and after that it has a constant heating. I will experiment further! (With new coffee probably as I am running low). Btw, in my induction 2 c moka I usually get about 55g coffee out of 100g water which I think is a little lower than usual moka pot expectation? I don’t know how could I fix that, although I always try to temperature surf to avoid sputtering… maybe it has to do with a base shape which is quite wide by the very bottom!
@@SulejówWNE thanks for sharing the details of your methods. It important to record the brews in a notebook. You can really get to know the equipments you use and the variables you change. Regarding the water remaining in the boiler, even if the bottom is wide, it shouldn’t remain that much water. Do you see the water not coming out and the moka starts to sputter?
How come you prefer the other metal filter, less particles? Also is that the same reason why you use a paper filter? What do you think about the brew with the standard filter with no paper filter?
Grazie mille for making a brilliant Italiano coffee brewing video
The other filter E&B lab has a finer mesh, so the filtration of fine particles is better. Yes, you use the filter to have a better filtration, that will make the coffee smoother. With standard filter and no paper is fine, it's a classic. you get a more bold coffee but sometimes can be rough. It's good to understand the difference even if you don't use it
CAN you make a vidéo of the bialetti moon ? I don’t understand it’s brewering too fast and he as the taste of water. Before with the bialetti express I never had problem
Love mine!
Hello, at first thanks for the video. I have just got this exact same bialetti one and do what you said. I have no experience about this, but it looks like something was wrong. The coffee started to flow too fast at about 0:50 and it was like a limpid yellow fluid. Maybe can you help me what was the problem and what should I do differently?
Hi! thanks for the comment. So, if you grind your coffee by yourself, I suggest you to grind the coffee finer, that will create more resistance to the water that will take a bit longer time and also extract more from the coffee. If you have your coffee already ground, it means that coffee is not for moka pot, maybe filter coffee. One solution I can give you, that maybe won't solve your problem, but it's good to try, is to tap more the basket on the counter. You should see the coffee level going down more. You place more coffee and tap more. That hopefully will create that resistance I was telling you. Let me know if that worked.
I love my 2cup Venus, but I don’t like that crevice in the top chamber it makes it harder to clean. -___-
It's strange no one ever mentions this. It's the single most annoying thing about all of the stainless moka pots I've seen, and for me it's a dealbreaker.
That's the reason why I bought the classic induction instead. And now that I know the E&B filter don't fit that well and that it don't work on induction top I'm convinced it was the good choice.
Ciao mitico.... aspetto il confronto tra alluminio e acciaio....perche DEVO acquistare una 2 Tazze!
Ciao! Si lo sto preparando
Hi Matteo , Merry Christmas 🎉❤
What Comandante C40 grind size you use for Bialetti moka pot ?
Hi there! Merry Christmas! I usually starts at 14 and then see if I can grind finer from that
@ thank you Matteo 👌
Why do you recommend room temperature water in this moka pot and boiling in the aluminum one?
I never suggest boiling water, I suggest hot water for light roasted coffee. That works for stainless steel too.
So is the 2 cup venus aluminum or stainless steel?
stainless steel, Venus is all stainless steel
Ciao Matteo, grazie per questo nuovo bel video. Io ho da anni la 6t con filtro e&b e il più delle volte applico anche il filtro di carta. Ho il piano a induzione, il caffè esce buonissimo indipendentemente dalla varietà e dalla tostatura. TUTTAVIA a fine estrazione mi rimane sempre almeno un cm d’acqua nella caldaia. So che un po’ è normale che rimanga, ma nel mio caso sinceramente pare troppa. Potrebbe essere colpa dell’induzione ad impulsi? Considera che uso acqua a temperatura ambiente e metto la piastra a 1/3 della potenza. Grazie
Ciao! Grazie per il commento. Si é normale che rimanga un po, ma se ne rimane molta é probabilmente perché man mano che il levello dell'acqua nella caldaia si riduce, la temperature sale, va in ebollizione e con una ebollizione violenta, il flusso non é piú consistente. Con la 6t di solito la tolgo dal fornello per far calmare l'acqua e poi la rimetto sopra. Ho fatto un video sulla 6t Moka Express, se non lo hai visto te lo consiglio, magari ti aiuta. Grazie mille ancora
@@matteofromtheswampsgrazie, sei una risorsa. Si il video l’ho già visto, ed è grazie a quello che ho imparato le proporzioni, però tu usi il gas e ho pensato che la discriminante fosse l’induzione ad impulsi. Domani provo col diffusore e una potenza ancora più bassa.
@@DrGonzibert Sicuramente la differenza di fornelli fa un po di differenza. Per la poca esperienza che ho con l'induzione non é stata male.
Is the water cup stainless steel inside?
Aeropress or moka pot for an espresso like coffee? d:
Definately with Moka Pot you can get closer to espresso kind of coffee. With Aeropress you can do many more other things
@ thanks a loooot! Love ur content:)
@@sofiasaenz1596 And I really appreciate your support Sofia :)
Love the stainless steel! Prefer it to the aluminum.
why no 3 cups bialetti steel moka pot?
Because the don't do 3 cups Venus, they do 2 and 4 cups
Nice
Matteo, what are the clicks on the Comandante for this Moka pot?
I use in between 12-14 clicks.
I still prefer aluminium pot..😁😁
Venus 2 cups. Very small. For filling coffee, for cleaning..
I came from brikka
I agree with you, It's a bit messy when you place the coffee. But the size is perfect for one person
I have a 2 cup bialetti and it's induction compatible.
Hi, could you tell me what model it is?
Bialetti Venus copper
I don't see the 2 cup on Amazon now. I got mine in july