I have the Italian coffee beans, the grinder and the Moka Pot....'now it's time to make a great tasting cup of coffee, I never would have thought about adding milk...Bravo'.
It looks good! But putting milk in the Moka pot is dangerous because it can cause the pot to explode from pressure buildup by closing the valve and/or the metal filter. I recommend emailing Bialetti about that.
I'm really struggling to get a good yield like you did. I've tried different grind sizes and only manage to get 4 cups out of the supposed 6 cups my moka pot should make. My questions are: I thought you werent supposed to tamp the coffee when loading the basket. Seems like it doesnt affect you? I also use an electric stove. What heat did you use? You start with cold water or hot water before putting on the stove?
If your moka pot says 6 cups, it means 6 espresso cups as opposed to 6 coffee mugs. My guess is that the yield of a 6 cup moka pot is 0.8*(6x50)=240ml, assuming 20% loss to coffee puck, steam, etc. In my video the drink volume in the upper chamber is higher because I've added milk in it. Grind size is somewhere between espresso and pour-over. My espresso grind size is around 0.9 and pour-over 4.0, while moka pot 1.8 - however these numbers depends on the beans. I lightly finger-tamp and build a small mount of coffee ground, rather than a flat puck, to get more crema and caffeine. Sometimes I add filter paper below and/or above the puck to reduce chance of channeling and increase pressure. Use the lowest heat setting, place the moka on the edge of the stove, regulate the heat in the pot by push/pull pot towards/away from the heat. With nicely regulated heat the coffee streams out gracefully, rather than angrily. I have started with cool and hot water but I don't see/taste any difference, but cool water is safer to handle. Have fun with the moka pot and enjoy your drinks :-)
I used to notice this with my aluminum Bialetti but have found I get better results out of the stainless steel model. But as Tron mentioned, you'd have to be going with a super fine espresso grind to get anything close to what they claim in terms of yield. (Like the beans being reduced to a fine dust basically) Even then you're still not going to get the total amount in my experience. But again, I get better yields out of the stainless. Next time you're looking to buy, it might we worth consideration. Btw, I start with hottish water. About 120 degrees. For my taste, that seems to work best, but I don't know if that actually affects the yield.
Have a 9 cup aluminum, 6 cup stainless steel. Best you can expect is two thirds out the other side. 9 cup is 450ml, typically will manage 300ml coffee, 6 cup is 300ml, 200ml comes out if I'm lucky. Not only is some left in the boiler but don't forget how much water is absorbed by the grinds in the coffee basket also.
Bialetti recommends medium-fine ground coffee, a low gas flame or medium electric heat. The best tutorial on RUclips for the correct authentic Italian way to use the Moka pot per Bialetti instructions is the "Annalisa J Moka pot" video.
It is a cool idea and if you enjoy it, well, the coffee is yours, so who am i to say you shoudnt. Fine by me and i'm just an italian coffee amateur...bit of a geek, with some expert friends too... however, a proper macchiato is made in a certain way because of temperatures, texture, etc... a moka pot (and the more so, an alloy one vs steel) overheats the milk... In the '60s-'70s when mokas really became common in any italian household, there was a lot more creativity too in design and production, and there were indeed (and still pop up in the 2nd hand markets) mokas with a sort of inner 'milk tray' to make cappuccinos and the like. But they usually were well studied for that, micro-hole filters to keep pressure low and tempresture too... and the milk is supposed to be frothed first! Etc. So this one here isnt technically a "macchiato" and wont taste the same - it is coffee with a splash of milk in it just more mixed than done inside the cup...
I truly enjoy your description of the macchiato and the creativity of others with the moka pot, thank you! This video was made in jest when cafes everywhere were closed, I hope it doesn't ruffle too many feathers among the viewers.
Yeah sorry going back and spotting these comments right now, i realize i myself may have sounded rude like i didnt mean to be/look. It's only that we meet millions of people abroad who are confused about the "Italian" things they're preparing, ends up we may sound a bit blunt even with kind people... Last night i was tired and probably thought i was explaining things just new to you or anyone here... Anyway, if you're curious about those "special patented" mokas, one has a special way too, it's still one of the best ever made, and accidentally the one i use (on suggestion by an expert friend, he goes on national tv channels bit like James Hoffman in the uk)... the name of the moka is "caffettiera aeternum lumezzane sanvitale", here on youtube he uses it too... it can be first half filled with milk... It's almost lile a "Back to the future" machine haha (The actual name of that model is "Lei"... "She"... which is unique too, but on videos etc. Only the longer brand name i wrote above is mentioned.) And it's sturdy steel. Bottom line: you still did VERY WELL not putting the milk in the bottom tank, coming up then through the coffee grind!! Some did and sooner or later it expodes! Ciao and thanks to you for the kindness :)
No I enjoy your comments, especially regarding the creative ideas from other coffee lovers. Do send me a link to the "caffetiera aetemum lumezzane sanvitale" moka if possible. I am trying out some ideas too, just for fun. You are right, milk must not be in bottom chamber because it's too hot, and in upper chamber start with very cold milk. Devo visitare l'Italia un giorno, solo per bere caffè, ciao
Just google it as i wrote it, my friend ;) There's a rare small size of it 1to 2 cups goes by 250 eu on ebay auctions... more common is 3 to 6 and goes for 30ish eu... Havent seen one for years now though... but your Bialetti is sure good! :) thanks again :)
To get nice crema and aroma from the beans, finger tamping pressure, grind setting, ground amount, additional filter papers and temperature control all play a part. True, it is nowhere near the results from an espresso machine, but the results are worth the extra effort. As always - safety first.
Grinding by hand allows me to enjoy the feel of various types and conditions of beans. Crunchy or tough to grind, highland or light roast, fresh or stale, how will it taste? I try to guess while grinding..
Never thought of putting milk in there.👌🏻♥️
Relaxing and beautiful. Thank you
😂 концовка огонь
I am running now make a coffe 🎉🎉🎉🎉🎉
I have the Italian coffee beans, the grinder and the Moka Pot....'now it's time to make a great tasting cup of coffee, I never would have thought about adding milk...Bravo'.
Excelente,practico y original,y queda muy sabroso... gracias por tu video
Never seen a Moka pot brewed with milk in it, like that. You have shown you don't need a Mukka to achieve the same result. Cheers.
Thanks for your comment, maybe I should try the Mukka one of these days :-)
@@troncaffe Looking at that beautiful coffee you made, save yourself the money.
The video is very slow and in the end he ends up drinking the coffee from the peak ... they do not recommend anything
It looks good! But putting milk in the Moka pot is dangerous because it can cause the pot to explode from pressure buildup by closing the valve and/or the metal filter. I recommend emailing Bialetti about that.
First time I've seen that technique with the milk
The moka pot is an inspiring design, makes you want to try brew differently with it
漂亮……讚
多謝您
讚啦！
@Capnblinski
0 seconds ago
Hmm adding the milk to the upper chamber just before brewing hmm 😯
great idea....I thought the milk will bubbling out when it hot....will try it
Let's us know how it goes after you've tried it :-)
I'm really struggling to get a good yield like you did. I've tried different grind sizes and only manage to get 4 cups out of the supposed 6 cups my moka pot should make. My questions are:
I thought you werent supposed to tamp the coffee when loading the basket. Seems like it doesnt affect you?
I also use an electric stove. What heat did you use?
You start with cold water or hot water before putting on the stove?
If your moka pot says 6 cups, it means 6 espresso cups as opposed to 6 coffee mugs. My guess is that the yield of a 6 cup moka pot is 0.8*(6x50)=240ml, assuming 20% loss to coffee puck, steam, etc. In my video the drink volume in the upper chamber is higher because I've added milk in it.
Grind size is somewhere between espresso and pour-over. My espresso grind size is around 0.9 and pour-over 4.0, while moka pot 1.8 - however these numbers depends on the beans.
I lightly finger-tamp and build a small mount of coffee ground, rather than a flat puck, to get more crema and caffeine. Sometimes I add filter paper below and/or above the puck to reduce chance of channeling and increase pressure.
Use the lowest heat setting, place the moka on the edge of the stove, regulate the heat in the pot by push/pull pot towards/away from the heat. With nicely regulated heat the coffee streams out gracefully, rather than angrily.
I have started with cool and hot water but I don't see/taste any difference, but cool water is safer to handle.
Have fun with the moka pot and enjoy your drinks :-)
I used to notice this with my aluminum Bialetti but have found I get better results out of the stainless steel model. But as Tron mentioned, you'd have to be going with a super fine espresso grind to get anything close to what they claim in terms of yield. (Like the beans being reduced to a fine dust basically) Even then you're still not going to get the total amount in my experience.
But again, I get better yields out of the stainless. Next time you're looking to buy, it might we worth consideration. Btw, I start with hottish water. About 120 degrees. For my taste, that seems to work best, but I don't know if that actually affects the yield.
@@hlf_coder6272 Thanks for sharing
Have a 9 cup aluminum, 6 cup stainless steel.
Best you can expect is two thirds out the other side.
9 cup is 450ml, typically will manage 300ml coffee,
6 cup is 300ml, 200ml comes out if I'm lucky.
Not only is some left in the boiler but don't forget how much water is absorbed by the grinds in the coffee basket also.
Bialetti recommends medium-fine ground coffee, a low gas flame or medium electric heat. The best tutorial on RUclips for the correct authentic Italian way to use the Moka pot per Bialetti instructions is the "Annalisa J Moka pot" video.
Pa llenar un cazo de tres tazas parece que está haciendo alguna pared
The grinder is great
Agreed, you own one too? Grinding and feeling the beans with it you roughly know how the coffee is going to turn out even before brewing.
str8 from the cup. nice
lol
It is a cool idea and if you enjoy it, well, the coffee is yours, so who am i to say you shoudnt. Fine by me and i'm just an italian coffee amateur...bit of a geek, with some expert friends too...
however, a proper macchiato is made in a certain way because of temperatures, texture, etc... a moka pot (and the more so, an alloy one vs steel) overheats the milk...
In the '60s-'70s when mokas really became common in any italian household, there was a lot more creativity too in design and production, and there were indeed (and still pop up in the 2nd hand markets) mokas with a sort of inner 'milk tray' to make cappuccinos and the like.
But they usually were well studied for that, micro-hole filters to keep pressure low and tempresture too... and the milk is supposed to be frothed first! Etc.
So this one here isnt technically a "macchiato" and wont taste the same - it is coffee with a splash of milk in it just more mixed than done inside the cup...
*temperature
I truly enjoy your description of the macchiato and the creativity of others with the moka pot, thank you!
This video was made in jest when cafes everywhere were closed, I hope it doesn't ruffle too many feathers among the viewers.
Yeah sorry going back and spotting these comments right now, i realize i myself may have sounded rude like i didnt mean to be/look.
It's only that we meet millions of people abroad who are confused about the "Italian" things they're preparing, ends up we may sound a bit blunt even with kind people...
Last night i was tired and probably thought i was explaining things just new to you or anyone here...
Anyway, if you're curious about those "special patented" mokas, one has a special way too, it's still one of the best ever made, and accidentally the one i use (on suggestion by an expert friend, he goes on national tv channels bit like James Hoffman in the uk)... the name of the moka is "caffettiera aeternum lumezzane sanvitale", here on youtube he uses it too... it can be first half filled with milk...
It's almost lile a "Back to the future" machine haha
(The actual name of that model is "Lei"... "She"... which is unique too, but on videos etc. Only the longer brand name i wrote above is mentioned.)
And it's sturdy steel.
Bottom line: you still did VERY WELL not putting the milk in the bottom tank, coming up then through the coffee grind!! Some did and sooner or later it expodes!
Ciao and thanks to you for the kindness :)
No I enjoy your comments, especially regarding the creative ideas from other coffee lovers. Do send me a link to the "caffetiera aetemum lumezzane sanvitale" moka if possible. I am trying out some ideas too, just for fun. You are right, milk must not be in bottom chamber because it's too hot, and in upper chamber start with very cold milk.
Devo visitare l'Italia un giorno, solo per bere caffè, ciao
Just google it as i wrote it, my friend ;)
There's a rare small size of it 1to 2 cups goes by 250 eu on ebay auctions... more common is 3 to 6 and goes for 30ish eu...
Havent seen one for years now though... but your Bialetti is sure good! :) thanks again :)
I thought you were going to put the beans in the Moka lol
it's not good to tamp the coffe on the moka pot. it's not an expresso machine that the hot water and pressure comes from the top.
To get nice crema and aroma from the beans, finger tamping pressure, grind setting, ground amount, additional filter papers and temperature control all play a part. True, it is nowhere near the results from an espresso machine, but the results are worth the extra effort. As always - safety first.
How to clean the pot mine looks like it is rust help
Me pl
Is it rust or coffee stain? What's your pot's make and model?
I just didn't like the coffee grinder. It is very time consuming to get the job done.
Grinding by hand allows me to enjoy the feel of various types and conditions of beans. Crunchy or tough to grind, highland or light roast, fresh or stale, how will it taste? I try to guess while grinding..
not recommended... The protein of the milk will be burnt over 70 Celsius degree.
bro got no coffee cup
People: How not to do a good coffee.
Nothing wrong with it
❤❤❤👍
Coffee should be hot, I would heat the milk before attempting to do this
Try it both ways and let us know how it works out for you
Bialetti says to start with cold water.
Error 😂tienes que poner agua mineral caliente y no fría 😂😂
Para hacer un café se va pegar todo el día valla tonteria
Some people shouldn't be making coffee videos.
幸好沒買高價手摩豆機
否則會磨到開始懷疑人生
😂
What a mess man
Пить из кофеварки это треш
What a mess...