I just love this channel! Matteo is super personable and his videos are packed with solid, concise information. Today I bought an E & B Lab 3 cup Moka pot based on a previous video in which Matteo spoke about the E & B competition filter. I’m super excited for its arrival and putting all his good advice into action.
Nice! I've been using a Moka Pot for over serveral years and still learned a few things from this video. I'm going to start placing the basket in the uper chamber to fill it with coffee. Thanks, great tip!
one tip: the last bit of coffee makes it bitter. stop the brewing by simply puting the pot in a small bowl with a bit of cold water for 2 sec and the coffee tastes better.
Excellent!!! Very very slowly, and carefully detailed description, you have done a magnificent job. I’m very impressed and because of your detailed description I can use my pot. May the grace of God be with you. Thank you
Nice video, you cover all the important points and clarified a couple things for me. I’ve been roasting my own beans for about a decade now experimenting with different beans and roasting techniques. Currently use a hot air roaster for its convenience, but sometimes use a cast iron pan for variety. Use a hand grinder or an electric grinder for its convenience. Raw beans kept sealed in the dark, roasted in a metal can with airtight lid. Brewing mostly filter coffee, but occasionally using a moka pot or Turkish ibrik, sometimes an old percolator, or even making camp coffee for variety. Expresso machine mostly gathers dust as even my hand grinder is a bit too coarse and I mostly make a medium roast.
I had disappointing results when I first tried my Moka pot. Your steps and video made all the difference! Actually had a flavorful cup of coffee following your directions! Thank you
I am having mokapot coffee today, and while sipping, this was on top of my feed ❤ Thank you Matteo for this coffee vid. I enjoyed it like an affirmation to my brewmethod this morning 😃
Thank you so much for your instructions, it’s just on time! I recently got a moka pot from Christmas Santa, had to fight hard for it, but by the end it’s mine and I love it!
All your films are very good, instructive and helpful regarding the moka pot clasic model. Thanks a lot. Now, I am waiting for the moka pot induction tips. This is different challenge then classic pot.
Perfect instructions Matteo, concise and clear. Thank you! I don't have a Moka Pot yet but hoping to get one soon. Has anyone used the Joy Resolve brand with the glass upper portion? I am curious about how the build quality feels.
Precise and complete! But Matteo what do you think of using warm water in the pot? Some say that the time it takes to start percolate the ground coffee is just sitting on top, getting fried. I have used both normal temp water and warm water, I would say I did find the later taste more full bodied.
Thanks for the feedback. Regarding the warm water, you can find a video I made talking about this. You can find the guideline there. It mainly depends on the coffee you brewing.
I have a Breville Smart Grinder Pro. It has so many different settings. If you know this grinder, can you recommend a good number to start on? I got my first MOKA for Christmas and am learning to use it.Thank you for your videos.
Thanks for the tips and steps. Easy to understand!! I have one question, the bottom and top part of my moka turned black inside. How do you get rid of the black stuff? Wonder if it's still safe to use 🤔
Hi, Thanks for the comment. The Moka turns black when aluminium starts to get oxidated. I suggest you to keep always your pot dry after you clean it, that will reduce the oxidation. Yes, its safe, no worries. I can suggest you to place a teaspoon of bicarbonate of sodium and a bit of water, so to create a paste. Spread it on the surface and leave it for 10/ 15 minutes. after that , scrub it gently with a sponge and rinse well. It will help to remove a bit of the black, probably not all of it. Let me know if that helped
Really appreciate one of the few - accurate - Moka Pot espresso instructions. However, I would not characterize these as "beginner" instructions. Rather, this is the ONLY method anyone will ever need to brew outstanding Moka Pot espresso (assuming you're using good coffee ground correctly for a Moka Pot). The coffee itself has, by far, the most impact on the quality of your finished Moka Pot espresso. Personally, after much experimentation, I usually use pre-ground (for drip) Peet's Major Dickason's, the grind is spot-on for a Moka Pot and flavor is excellent. Big plus is Peet's stamps the Roast date on the package. Peet's other dark roast coffees have similar results. Over the course of my 10+ years of using 15+ different size and style Moka Pots, I've tried most of the "pro" tips and methods - none of them improved the finished Moka Pot espresso. The hacks only make it more difficult. Again, many thanks for this video. .
Hi, thank you very much for your comment. I'm sure this is a method that anyone can use and it works well. There are other tools that you can use during coffee preparation, you can find them in other video here on my channel. You are right when you say sometimes hack can make it more difficult. I try to put push the understanding of moka pot so that anyone can understand how to achieve the coffee they like, regardless on the technique you use.
Thanks for your comment Rebecca! I'm glad you managed to get a good brew, coffee beans wise, it really depends on what you like. I suggest to explore local roasters. They can help you to explore your flavour preferences.
I want one of those plates !!! First, it should make the heat less intense. Secondly, for induction stove !! (Can it be use on conventional electric range ?)
Love these videos. I have a new 3-cup pot, but it seems to take a very long time (10+ minutes) and always ends up tasting burnt! Not sure what I’m doing wrong, but I’ll keep trying.
Try preheating the water (but don't boil it) and as Matteo said, don't grind too fine. It takes a little experimentation to get the grind right. Once I ground very fine and I ended up with less coffee and a lot more water/coffee mixture in the boiler.
Thanks for the video Matteo! Is there a specific reason that you don't use a paper filter? I'm not a beginner anymore, I've been brewing moka pot more than a year now, but recently I started using paper filters. Even though I measured my upper chamber and ordered the "right" size, the paper filters are not covering the entire section of the upper chamber. Even though I wet the filter, at the end of a terrible and unextracted brew, I see that the paper has fallen on top of the coffee basket. I was thinking that maybe my heat is wrong, my water to coffee ratio or grind size, but I assume the paper filter was blocking coffee to be extracted since it was small. Do you have experiences brewing with paper filter? Also any videos on entry level grinder recommendation would be awesome! Grind size is the most important thing, and I have a shitty one lol.
Thanks for the comment. This is a video for beginners, if you check in my channel you can find something more advance already where I use paper filter and more
HELP - I have an old Bialetti Inox 9/10 cup model and I'm looking for a spare handle and gaskets but can't find anywhere online that sells them. Any ideas?
hi matteo, i don't know if will see and reply to this comment because it's late, but i wonder how low of a dose would you suggest me to go if i use 3 cups moka pot. i saw the ultimate recipe and 17g is a bit too much coffee for me so i want to use less but i want to know how does it affect the brew, thank you and great video as always
To get the best out from moka pot is suggest to fill the basket until the top for a better extraction and intensity. Unfortunately there aren't small basket for a 3 cups. I suggest you to get a 2 or 1 cup.
Thanks so much for the feedback. You can put less coffee in the basket, but you won't have the same good result. If you for example put half dose of coffee you won't achieve a good intense coffee because the coffee bed won't create resistance. So you will get a watery and underwhelming coffee. You can get a smaller moka to make less coffee.
I’ve never made coffee with any equipment so far. I use instant coffee but i want to switch on ground coffee. I have some questions like. if want only 1 cup coffee so how much coffee and water should i use. And after the brewing can we use the same coffee again?
Hi Matteo, thanks for this simple video. Just to clarify, on low heat...just WAIT? On my glass top (not induction) it feels like it sits there FOREVER but I don't like increasing the heat because it always results in a boiling splashy disaster. Will the pressure slowly build and get it done?
@@dysonsphere with glass top is a bit different of course, it might takes longer and that can result in sputtering. Glad you found the answer on the other video. That will help. Thanks for the comment 🙂
Do you cleen with soap or dishwashing liquid or special washing ? For the moment I clean each time and imediatly but only with hot water. .. And sometimes I put it on the fire with only water inside to clean it...
I usually rinse it with hot water and dry it straight after the rinse. Ones a week I deep clean it. I use sometimes dish soap. but also run the moka with water and vinegar to remove oils from inner parts where I cannot reach with the sponge
Even when i put my burner on the lowest setting it does not flow out smoothly like you show here. It spurts out and splashes a bit. What am I doing wrong?
Is it normal to have some water left over in the bottom? I’m curious because I take mine off the stove once I see it foaming and steaming like that. However, when I go to clean my pot, I’m surprised to see water in there still
Yes, it is normal. I even made a video where I explain why here on my channel. If you have the time I suggest you to check it out. Anyway, don't worry about that.
Hi Matteo, I am having trouble with my coffee always being very bitter and almost burnt, I have on a low heat I'm following the steps. I'm not sure if it's my moka pot I have had it for years but never really used in the brand it Pezzetti and its aluminium, are these any good?
@matteofromtheswamps I have a medium roast coffee from a local coffee roaster. I grind the beans fresh as I need them, my grinder is a bit old though and it was a present so I'm not really sure of the quality
You need to take the coffee maker away as soon as you see light coffee starting to flow. I have a 150 ml geyser coffee maker and I wait 40 seconds for the coffee to start pouring out. Then I immediately take it out and cool it in a bowl of cold water.
@@matteofromtheswamps My highest setting on my induction is 9. It goes from 1, 1.5, 2, 2.5,..........9. If I pour boiling water into the Moka Pot, it will eventually create enough pressure to make the coffee. Any lower it won't.
Sorry I was meant to reply to your “yes” but I deleted it by mistake 😅 sorry. The problem of instant coffee is that most of them are low quality. It does the job but sometimes people are looking for different taste and also better quality. Also you can get both and then decide which coffee to drink based on how you feel, what you prefer in that moment or day or even depending on the time you have to prepare and drink your coffee. It’s like food, why don’t people eat pizza every day? it’s delicious. But sometimes you prefer other stuff
Ciao, é normale che rimane acqua nella caldaia, ma 1/3 mi sembra tropppo. Noti il gorgoglio a metá estrazione? Oppure senti vapore fuoriuscire dall'avvitatura?
Hi I’ve just received my moka pot and the for the first time using it I was able to make coffee. But when I wanted to brew coffee again following the same steps as the first time I couldn’t. I could hear steam coming out but there was not coffee coming out. And all the coffee was in the water chamber.
Hi Timothy. That can be a problem caused by high temperature in the boiler. Try to reduce the heat on the stove, or remove for a few seconds the Moka from the stove, to give time to the water to cool down a bit and then put back the moka on. What size of Moka you have?
Ciao, io metto sul fuoco la caffettiera tenendo la fiamma sotto il minimo e appoggiandola direttamente sulla ghisa del piattello. La trasmissione del calore è diversa dalla fiamma viva.
Was surprised no fridge and no freezer for the pre-ground and just seal and store in pantry away from heat and light; and will get away from the hard water- thanks Matteo
fridge is a total no, there is high humidity in the fridge and coffee can absorb it and if you have cheese or onion inside your coffee could absorb the smell. Freezer is good way to increase the shelf life of coffee, but if it's suggested to store coffee in separate doses, vacuum sealed. Otherwise is not ideal.
The freezer is hands down the best way to store ground beans. Also, it's much better to fill the chamber with boiling water instead of room temperature water.
@@matteofromtheswamps search for "James Hoffmann ultimate mocha pot routine". He is a former barista world champion and goes all the way in on stuff. He modded a mocha pot with several sensors and measured everything - conclusion: starting with boiling water gives you a much more balanced extraction. I've been doing it for a while now... It NEVER sputters.
@@vi-yn1ss For nearly a hundred years, millions upon millions of Italians have been making Moka Pot espresso without pre-heating/boiling their Moka Pot water. Pretty sure if there was any benefit in doing so they would be doing it. Bialetti also specifies room temperature water in their instructions. As for Mr. Hoffmann, after watching a number his videos, he is often inaccurate, misleading, even false at times - he's hugely overrated.
@@frankhughes001 would love to see you substantiate your claim the he is inaccurate, misleading or wrong..... "it's always been done that way" is a petty weak argument and limits progress and innovation.... When bialetti designed the mocha pot, there were no precision k-type temperature sensors, no refractometers or any of the knowledge around coffee that comes with the 4th wave.... The main reason they recommend room temp water is to shield themselves from liability if people burn themselves with boiling water while using their product.
Just got a Bialetti Musa 6cup and it's seems like it sputters from the get go. I fill it as prescribed with water. I have tried low heat, med low and medium heat and it still sputters right away. I've gone through a whole bag of crema e gusto without successfully getting a steady flow from the spout. Does anyone have any suggestions?
As Matteo said it is CRUCIAL to rinse your moka pot after using if it's made of aluminum (as most are). The bottom chamber, when left with residual water, will develop pitting over time and tiny spots of mold will form. It's suprisingly fast, and it becomes worse the more times you forget to clean it right away. I am convinced that along with the darkly roasted coffee commonly sold in Italy, this also contributes greatly to the harsh bitterness of the average household moka pot. I once used a friend's moka with a quality coffee I knew well and it completely ruined it. Best practice would be to rinse it after enjoying your coffee, but within 2 hours should be ok. If you're lazy or forgetful, stainless steel is the way to go.
Pleasantly surprised at the room-temperatures water used. Any particular reason? I've moved on to an induction and using room-temp water here makes a lot more sense than pre-boiled simply because the induction is way quicker. At least, in my experience.
@@kakandre7360 Yeah, but the modern instructions recommend using one, the aeropress filter and two, using warm water to reduce time spent on the stove. Its all over the internet, including on Hoffman's channel.
@@achyuth1054 Hoffman said that, not official instructions from bialetti. And maybe because this is a beginner tutorial, room temperature water is easier to handle.
@@kakandre7360I was just about to say… As a “video for beginners,” better to keep things simple. Advanced techniques to come later: WDT, dosing rings, Aeropress filters, pre-heated water, etc.
About the water I made a separate video about that. But I think as a beginner is better to keep room temperature water. Then depends on the type of coffee you like. But usually if you are a beginner and you buy coffee from supermarket, they usually are darker roasted, so room temperature water works better with them.
So, for a classic basic method I suggest room temperature water. I made another video where I give guidelines about water level and temperature. You can check the video for a better explanation ruclips.net/video/pOE0XNUUnbo/видео.html
I was using my moka bot by adding only milk in the bottom chamber and it was so good, but recently the milk is coming out without extraction the coffee and its taste is undrinkable, I bought a new one stainless steel and the same problem exists what should I do?
well, with moka pot the aim is to get a strong coffee, that's the purpose of the brewing method. if you prefer a less strong coffee but with the characteristic of a moka pot coffee should had hot water to the beverage, in this way you drop the strength but you keep the good extraction and flavours
I see many other people on RUclips advocate for storing beans in the freezer, such as this video: ruclips.net/video/5uT5_IWWb00/видео.html. Why do you not like storing beans in the freezer?
I heard (I think it was James Hoffman) that storing in the freezer is okay, but only if you’re not opening the bag every day and exposing it to the air. When I get a fresh bag, I pour about a week’s worth into a Fellow Atmos vacuum canister or a silicone zip bag. I leave the remainder in the original bag and push the air out of the valve, and wrap it tightly in a zipper bag, then in the freezer. I probably only dip into the freezer bag two more times before it’s finished, so minimal exposure.
Hi, I'm not saying I don't like it. I have two full freezers at home full of coffee 😅 The point to say that in this video is because if you just started brewing coffee without any previous knowledge and not even using a scale to dose your coffee I imagine people won't take care about storing the coffee in the freezer properly. Now that you mention James, I says and also what he does, is to separate your doses and vacuum seal them in singular portion and place them in the freezer. and that is what I do too. The problem of placing the bean in a jar is that when we place coffee in the freezer, oxidation of acids decrease but increase the one from lipids. There is something called water activity, and when this water activity is low in presence of oxygen the oxidation of fats increase. Coffee is made 30-35%of fats, so you risk to get them rancid. That's why vacuum sealed is ideal. Now if you like dark roast coffee is even worse because the oil in dark roast are often exposed on the surface of the bean so you will have higher oxidation. There is so much more to say, probably I should make a video about that. Sorry for the long reply 😅
Развлечения
Gracias, tengo una nueva cafetera y tus videos me han sido de gran ayuda.
I love your attention to detail. I have learned more from this video than all others I have seen. thank you!!
Your comment makes me happy. I really appreciate your feedback. Thanks 🙏
I just love this channel! Matteo is super personable and his videos are packed with solid, concise information. Today I bought an E & B Lab 3 cup Moka pot based on a previous video in which Matteo spoke about the E & B competition filter. I’m super excited for its arrival and putting all his good advice into action.
Thanks so much for your kind words and support. Love that pot, always in my heart :)
Fantastic tutorial video, thanks!
Thanks you very much for your feedback 🙏🏻
Thanks matteo nice and simple demonstration and easy to follow instructions
Thanks for the feedback! :)
Very useful beginner tips, appreciate the video
thanks! 🙏
Thank you! I have made a lot of moka pot coffee by watching vidoes, and this is by far the best I've ever tried! ❤
I am very glad my videos could help you to achieve a better coffee. Thanks for the comment 🙏🏻
Great instructions 😊 thank you
Thanks :)
BEAUTIFUL video! Thanks Matteo! Your videos are excellent!♥
Thank you very much !!! 🙏
Nice! I've been using a Moka Pot for over serveral years and still learned a few things from this video.
I'm going to start placing the basket in the uper chamber to fill it with coffee. Thanks, great tip!
Hi Jack, glad I could shared with you a few more tips. Have a tasty coffee :)
Thank you for this!
Thank you for your comment and appreciation.
Very thorough instructions.
Thank you very much for your comment
Many thanks. Some good tips, I will try a mokkakoffie again!
Thanks so much for the comment and the feedback!
one tip: the last bit of coffee makes it bitter. stop the brewing by simply puting the pot in a small bowl with a bit of cold water for 2 sec and the coffee tastes better.
When to put the pot in the cold water? Is it when its start gargling or when its start clearer or …?
When the White foam starts
Don't do that you're going to warp your moka pot
I like space Mokka pots
Are you going to stop a coffee maker so you don’t get bitter coffee?
Don’t use too much water. Just use between 70-110 ml of water.
Excellent!!! Very very slowly, and carefully detailed description, you have done a magnificent job. I’m very impressed and because of your detailed description I can use my pot. May the grace of God be with you. Thank you
Thank you very much for your comment. I'm really happy I could help you 🙏
Nice video, you cover all the important points and clarified a couple things for me. I’ve been roasting my own beans for about a decade now experimenting with different beans and roasting techniques. Currently use a hot air roaster for its convenience, but sometimes use a cast iron pan for variety. Use a hand grinder or an electric grinder for its convenience. Raw beans kept sealed in the dark, roasted in a metal can with airtight lid. Brewing mostly filter coffee, but occasionally using a moka pot or Turkish ibrik, sometimes an old percolator, or even making camp coffee for variety. Expresso machine mostly gathers dust as even my hand grinder is a bit too coarse and I mostly make a medium roast.
Wow. That’s great! Thank you so much for sharing!
I had disappointing results when I first tried my Moka pot. Your steps and video made all the difference! Actually had a flavorful cup of coffee following your directions! Thank you
🙏 This makes my day better! Thank you so much for sharing your experience.
Best tutorial I've seen on RUclips. Ciao bellissimo
Thanks for your comment and your feedback 🙏
I am having mokapot coffee today, and while sipping, this was on top of my feed ❤ Thank you Matteo for this coffee vid. I enjoyed it like an affirmation to my brewmethod this morning 😃
I'm glad we are aligned on this. It makes me happy. Enjoy your coffee.
Love your vids.
Thank you very much for your feedback. I really appreciate it. 🙏
Great video Matteo.
Thank you so much for the kind and informative instructions :)
Thanks so much for the comment and the nice words 🙏
Thanks Matteo! 😊
Thank you for the comment :)
Thank you
good thing you mentioned the tap water, I got hard lime in tap water where I live, luckily spring water bottle doesn't cost that much here
Water is so important in coffee. Lucky who lives in areas with good water from the tap
I am beginner thanks a lot learn from you, will be doing first time,lot's of love and blessings from Mumbai India.
Have a nice day!!
Hi, thanks for the comment. I hope my tips will help you to brew a good cup of coffee.
Take care!
Thank you so much for your instructions, it’s just on time! I recently got a moka pot from Christmas Santa, had to fight hard for it, but by the end it’s mine and I love it!
Happy I did this on time. I hope you enjoy your coffee with it.
All your films are very good, instructive and helpful regarding the moka pot clasic model. Thanks a lot. Now, I am waiting for the moka pot induction tips. This is different challenge then classic pot.
Thanks so much! For the induction you have to wait a bit unfortunately 😅
@@matteofromtheswamps I understand it is a promise, so I am not waiting for but I am looking forward to such instruction. 😎
Perfect instructions Matteo, concise and clear. Thank you! I don't have a Moka Pot yet but hoping to get one soon. Has anyone used the Joy Resolve brand with the glass upper portion? I am curious about how the build quality feels.
Thanks so much! Happy you enjoyed them. the top part in glass is a nice touch and won't modify the brewing quality. Of course it's more fragile.
Precise and complete! But Matteo what do you think of using warm water in the pot? Some say that the time it takes to start percolate the ground coffee is just sitting on top, getting fried. I have used both normal temp water and warm water, I would say I did find the later taste more full bodied.
Thanks for the feedback.
Regarding the warm water, you can find a video I made talking about this. You can find the guideline there. It mainly depends on the coffee you brewing.
I have a Breville Smart Grinder Pro. It has so many different settings. If you know this grinder, can you recommend a good number to start on? I got my first MOKA for Christmas and am learning to use it.Thank you for your videos.
Hi, yes I have it at home. My starting number for Moka is 30 and then I adjust based on coffee.
Thanks for the tips and steps. Easy to understand!!
I have one question, the bottom and top part of my moka turned black inside. How do you get rid of the black stuff? Wonder if it's still safe to use 🤔
Hi, Thanks for the comment.
The Moka turns black when aluminium starts to get oxidated. I suggest you to keep always your pot dry after you clean it, that will reduce the oxidation. Yes, its safe, no worries.
I can suggest you to place a teaspoon of bicarbonate of sodium and a bit of water, so to create a paste. Spread it on the surface and leave it for 10/ 15 minutes. after that , scrub it gently with a sponge and rinse well. It will help to remove a bit of the black, probably not all of it.
Let me know if that helped
Really appreciate one of the few - accurate - Moka Pot espresso instructions. However, I would not characterize these as "beginner" instructions. Rather, this is the ONLY method anyone will ever need to brew outstanding Moka Pot espresso (assuming you're using good coffee ground correctly for a Moka Pot).
The coffee itself has, by far, the most impact on the quality of your finished Moka Pot espresso. Personally, after much experimentation, I usually use pre-ground (for drip) Peet's Major Dickason's, the grind is spot-on for a Moka Pot and flavor is excellent. Big plus is Peet's stamps the Roast date on the package. Peet's other dark roast coffees have similar results.
Over the course of my 10+ years of using 15+ different size and style Moka Pots, I've tried most of the "pro" tips and methods - none of them improved the finished Moka Pot espresso. The hacks only make it more difficult.
Again, many thanks for this video.
.
Hi, thank you very much for your comment. I'm sure this is a method that anyone can use and it works well. There are other tools that you can use during coffee preparation, you can find them in other video here on my channel. You are right when you say sometimes hack can make it more difficult. I try to put push the understanding of moka pot so that anyone can understand how to achieve the coffee they like, regardless on the technique you use.
Thank you for your videos, after my third try I have found that perfect brew, now to find better coffee beans. Do you have any suggestions?
Thanks for your comment Rebecca! I'm glad you managed to get a good brew, coffee beans wise, it really depends on what you like. I suggest to explore local roasters. They can help you to explore your flavour preferences.
Thank you, this is very helpful!
About cleaning, is it true that you should avoid detergents and clean with only water?
The reality is that washing with a normal dish detergent is fine, important is to rinse well the pot and dry it straight away, to avoid oxidation.
Great tutorial, I will try it ! No water preheating is needed ?
thanks. I made another video where I go more in depth about the water. You can find it on my channel if you want to have a look
I want one of those plates !!! First, it should make the heat less intense. Secondly, for induction stove !! (Can it be use on conventional electric range ?)
Love these videos. I have a new 3-cup pot, but it seems to take a very long time (10+ minutes) and always ends up tasting burnt! Not sure what I’m doing wrong, but I’ll keep trying.
Thanks for the comment. Is it possible that your coffee is ground too fine?
Try preheating the water (but don't boil it) and as Matteo said, don't grind too fine. It takes a little experimentation to get the grind right. Once I ground very fine and I ended up with less coffee and a lot more water/coffee mixture in the boiler.
How fine a grind is best for the Moka pot? Would it be like a courser or finer espresso grind or like a powdery Turkish grind?
The right grind size should be slightly coarser than espresso and just finer than filter coffee.
Grazie Mi
Thanks for the video Matteo!
Is there a specific reason that you don't use a paper filter? I'm not a beginner anymore, I've been brewing moka pot more than a year now, but recently I started using paper filters. Even though I measured my upper chamber and ordered the "right" size, the paper filters are not covering the entire section of the upper chamber. Even though I wet the filter, at the end of a terrible and unextracted brew, I see that the paper has fallen on top of the coffee basket.
I was thinking that maybe my heat is wrong, my water to coffee ratio or grind size, but I assume the paper filter was blocking coffee to be extracted since it was small. Do you have experiences brewing with paper filter?
Also any videos on entry level grinder recommendation would be awesome! Grind size is the most important thing, and I have a shitty one lol.
Thanks for the comment. This is a video for beginners, if you check in my channel you can find something more advance already where I use paper filter and more
HELP - I have an old Bialetti Inox 9/10 cup model and I'm looking for a spare handle and gaskets but can't find anywhere online that sells them. Any ideas?
hi matteo, i don't know if will see and reply to this comment because it's late, but i wonder how low of a dose would you suggest me to go if i use 3 cups moka pot. i saw the ultimate recipe and 17g is a bit too much coffee for me so i want to use less but i want to know how does it affect the brew, thank you and great video as always
To get the best out from moka pot is suggest to fill the basket until the top for a better extraction and intensity. Unfortunately there aren't small basket for a 3 cups.
I suggest you to get a 2 or 1 cup.
What is your favourite manual bean grinder Matteo? Thanks.
I use Comandante on daily basis. I know it can be quiet expensive, but I have it since 2018. Never had a problem
very well made video. Do i have to fill in the basket fully every time. What should i do if just need one cup of coffee
Thanks so much for the feedback. You can put less coffee in the basket, but you won't have the same good result. If you for example put half dose of coffee you won't achieve a good intense coffee because the coffee bed won't create resistance. So you will get a watery and underwhelming coffee. You can get a smaller moka to make less coffee.
Thanks for this outstanding lesson on using the moka pot. It made a big difference for my coffee.
I’ve never made coffee with any equipment so far. I use instant coffee but i want to switch on ground coffee. I have some questions like. if want only 1 cup coffee so how much coffee and water should i use. And after the brewing can we use the same coffee again?
My question for you is, what’s a cup for you? Moka pot speaking, a cup is around 40/50ml
Hi Matteo, thanks for this simple video. Just to clarify, on low heat...just WAIT? On my glass top (not induction) it feels like it sits there FOREVER but I don't like increasing the heat because it always results in a boiling splashy disaster. Will the pressure slowly build and get it done?
I just watched your six-cup video and that's answered my question! Thanks buddy!
@@dysonsphere with glass top is a bit different of course, it might takes longer and that can result in sputtering. Glad you found the answer on the other video. That will help. Thanks for the comment 🙂
Do you cleen with soap or dishwashing liquid or special washing ?
For the moment I clean each time and imediatly but only with hot water. ..
And sometimes I put it on the fire with only water inside to clean it...
I usually rinse it with hot water and dry it straight after the rinse. Ones a week I deep clean it. I use sometimes dish soap. but also run the moka with water and vinegar to remove oils from inner parts where I cannot reach with the sponge
Even when i put my burner on the lowest setting it does not flow out smoothly like you show here. It spurts out and splashes a bit. What am I doing wrong?
Check the grind size, maybe it's too fine. That create too much resistance and make the water boil.
Is it normal to have some water left over in the bottom? I’m curious because I take mine off the stove once I see it foaming and steaming like that. However, when I go to clean my pot, I’m surprised to see water in there still
Yes, it is normal. I even made a video where I explain why here on my channel. If you have the time I suggest you to check it out. Anyway, don't worry about that.
If you use filtered water is it ok to boil the water before you put into the mocka?
Hi, I never suggest placing boiling water. better to keep it room temperature.
Hi Matteo, I am having trouble with my coffee always being very bitter and almost burnt, I have on a low heat I'm following the steps. I'm not sure if it's my moka pot I have had it for years but never really used in the brand it Pezzetti and its aluminium, are these any good?
what kind of coffee you use? Also do you grind your beans freshly?
@matteofromtheswamps I have a medium roast coffee from a local coffee roaster. I grind the beans fresh as I need them, my grinder is a bit old though and it was a present so I'm not really sure of the quality
You need to take the coffee maker away as soon as you see light coffee starting to flow. I have a 150 ml geyser coffee maker and I wait 40 seconds for the coffee to start pouring out. Then I immediately take it out and cool it in a bowl of cold water.
I brew mine on a 3 on an induction. Is a higher or lower temperature better, for brewing?
Which is the maximum setting? So I can tell you which one is better
@@matteofromtheswamps My highest setting on my induction is 9. It goes from 1, 1.5, 2, 2.5,..........9. If I pour boiling water into the Moka Pot, it will eventually create enough pressure to make the coffee. Any lower it won't.
So what are the reasons for choosing a moka over dried and / or a bean to cup machine?
as dried you mean instant coffee? well bean to cup machine is an espresso machine and also more expensive than moka pot.
Sorry I was meant to reply to your “yes” but I deleted it by mistake 😅 sorry.
The problem of instant coffee is that most of them are low quality. It does the job but sometimes people are looking for different taste and also better quality. Also you can get both and then decide which coffee to drink based on how you feel, what you prefer in that moment or day or even depending on the time you have to prepare and drink your coffee. It’s like food, why don’t people eat pizza every day? it’s delicious. But sometimes you prefer other stuff
@@matteofromtheswamps really interesting reply, thank you!
Ciao Octavio, credo di fare un buon caffè con la moka, ma nella caldaia rimane sempre un terzo dell'acqua. È normale?
Ciao, é normale che rimane acqua nella caldaia, ma 1/3 mi sembra tropppo. Noti il gorgoglio a metá estrazione? Oppure senti vapore fuoriuscire dall'avvitatura?
Here are the right tips for making coffee in a moka pot 👍.
Hi I’ve just received my moka pot and the for the first time using it I was able to make coffee. But when I wanted to brew coffee again following the same steps as the first time I couldn’t. I could hear steam coming out but there was not coffee coming out. And all the coffee was in the water chamber.
Interesting. Are you using the same coffee or different one? Same grind size? Are you following my suggestions? Let me know please.
I just tried this but only a small amount of water came out! what would you suggest?
It was sputtering badly? Let me know. The things are or the grind is too fine or too coarse, or the heat was too high.
how much water exactly do i need if i want to make 1 cup of coffee?
That depends on the size of moka you have and also how much coffee you usually drink.
difference brew with hot or cold water?
I made a video on my channel. It's linked on the video as well
My bottom chamber is not empty there is still a part of water in it. But it’s starting to sputter. What am I doing wrong?
Hi Timothy. That can be a problem caused by high temperature in the boiler. Try to reduce the heat on the stove, or remove for a few seconds the Moka from the stove, to give time to the water to cool down a bit and then put back the moka on. What size of Moka you have?
Tips for people with an electric stove?
I will still suggest to use low heat, maybe a bit higher than gas stove. But the depends on the stove itself. The rest I would keep the same
what is the grind level for moka pot?
I suggest a slightly coarser size than espresso
Ciao, io metto sul fuoco la caffettiera tenendo la fiamma sotto il minimo e appoggiandola direttamente sulla ghisa del piattello. La trasmissione del calore è diversa dalla fiamma viva.
l'importante é che le fiamme non salgono sui lati della moka
I have found that an empty spice jar is the perfect size to hold the grounds basket for my 3 cup pot.
I use an empty food can, perfect size.
@@royjenkins9681 Yes, and some pill bottles (aspirin, vitamins) will work too.
Was surprised no fridge and no freezer for the pre-ground and just seal and store in pantry away from heat and light; and will get away from the hard water- thanks Matteo
fridge is a total no, there is high humidity in the fridge and coffee can absorb it and if you have cheese or onion inside your coffee could absorb the smell.
Freezer is good way to increase the shelf life of coffee, but if it's suggested to store coffee in separate doses, vacuum sealed. Otherwise is not ideal.
The freezer is hands down the best way to store ground beans. Also, it's much better to fill the chamber with boiling water instead of room temperature water.
If you know how to store it, definitely. Boiling water never, that can lead to sputtering and over extraction.
@@matteofromtheswamps search for "James Hoffmann ultimate mocha pot routine". He is a former barista world champion and goes all the way in on stuff. He modded a mocha pot with several sensors and measured everything - conclusion: starting with boiling water gives you a much more balanced extraction. I've been doing it for a while now... It NEVER sputters.
ruclips.net/video/BfDLoIvb0w4/видео.htmlsi=ujY6zlbM71a8o71M
@@vi-yn1ss For nearly a hundred years, millions upon millions of Italians have been making Moka Pot espresso without pre-heating/boiling their Moka Pot water. Pretty sure if there was any benefit in doing so they would be doing it. Bialetti also specifies room temperature water in their instructions. As for Mr. Hoffmann, after watching a number his videos, he is often inaccurate, misleading, even false at times - he's hugely overrated.
@@frankhughes001 would love to see you substantiate your claim the he is inaccurate, misleading or wrong.....
"it's always been done that way" is a petty weak argument and limits progress and innovation.... When bialetti designed the mocha pot, there were no precision k-type temperature sensors, no refractometers or any of the knowledge around coffee that comes with the 4th wave.... The main reason they recommend room temp water is to shield themselves from liability if people burn themselves with boiling water while using their product.
what about adding boiling water inside the moka pot?
I never suggest using boiling water because it can lead to sputtering. But hot water can be useful when you brew light roast coffee.
Bottled water is often as hard, sometimes harder than tap water. Volvic is widely available and soft.
Well, as I say, it depends on where are you from. If where you live is soft, use it. even better. Volvic is a good water.
Can this be used on electric stove ?
Electric stove, yes. Induction, you need an adapter
I was going to ask the same question. I was happy to see he has already answered. Thanks
Why can't aluminum moka ot be used on glass stovetops?
Glass is fine, Aluminium doesn't work on induction
Just got a Bialetti Musa 6cup and it's seems like it sputters from the get go. I fill it as prescribed with water. I have tried low heat, med low and medium heat and it still sputters right away. I've gone through a whole bag of crema e gusto without successfully getting a steady flow from the spout.
Does anyone have any suggestions?
Hi, yes, I actually made a video about 6 cups here on my channel. You can find the solution against sputtering there. Thanks :)
@@matteofromtheswamps okay. I'll go rewatch that. Thank you!
How much coffee should be added if making coffee for one person… i have 6 cup moka pot
Unfortunately the 6 cups moka is make for 6 small espresso cups. It won’t work properly if you put less dose. The result is not satisfying
As Matteo said it is CRUCIAL to rinse your moka pot after using if it's made of aluminum (as most are). The bottom chamber, when left with residual water, will develop pitting over time and tiny spots of mold will form. It's suprisingly fast, and it becomes worse the more times you forget to clean it right away.
I am convinced that along with the darkly roasted coffee commonly sold in Italy, this also contributes greatly to the harsh bitterness of the average household moka pot. I once used a friend's moka with a quality coffee I knew well and it completely ruined it.
Best practice would be to rinse it after enjoying your coffee, but within 2 hours should be ok. If you're lazy or forgetful, stainless steel is the way to go.
Thanks for supporting the moka cleaning. You got the point!
@@matteofromtheswamps grazie Matteo, gli stranieri prendono appunti, sono gli italiani i veri ossi duri da convincere ahahahah
Just bought Bialetti Musa 2 Cup, perfect for one
Pleasantly surprised at the room-temperatures water used. Any particular reason? I've moved on to an induction and using room-temp water here makes a lot more sense than pre-boiled simply because the induction is way quicker. At least, in my experience.
Well AFAIK the Bialetti traditional instruction is using room temperature water.
@@kakandre7360 Yeah, but the modern instructions recommend using one, the aeropress filter and two, using warm water to reduce time spent on the stove. Its all over the internet, including on Hoffman's channel.
@@achyuth1054 Hoffman said that, not official instructions from bialetti. And maybe because this is a beginner tutorial, room temperature water is easier to handle.
@@kakandre7360I was just about to say…
As a “video for beginners,” better to keep things simple. Advanced techniques to come later: WDT, dosing rings, Aeropress filters, pre-heated water, etc.
About the water I made a separate video about that. But I think as a beginner is better to keep room temperature water. Then depends on the type of coffee you like. But usually if you are a beginner and you buy coffee from supermarket, they usually are darker roasted, so room temperature water works better with them.
Why you didn't fill the boiler with hot water?? As I've seen a bunch of people fills their boiler with hot water first.
So, for a classic basic method I suggest room temperature water. I made another video where I give guidelines about water level and temperature. You can check the video for a better explanation ruclips.net/video/pOE0XNUUnbo/видео.html
I was using my moka bot by adding only milk in the bottom chamber and it was so good, but recently the milk is coming out without extraction the coffee and its taste is undrinkable, I bought a new one stainless steel and the same problem exists what should I do?
Never put milk in the moka. It will remain stuck in parts of the moka pot where you cannot reach or clean.
@@matteofromtheswamps the problem is not about cleaning its about extraction the coffee, what should I do?
Extract the coffee with water and then add milk. Milk is not a good solvent as water.
@@matteofromtheswamps should I use cold or hot water?
why no fridge???
Because fridge has high level of moisture and food odour that coffee can absorb easily.
Why no fridge?
Because in the fridge coffee can absorb humidity and odours from other food
@@matteofromtheswamps 👍
seems too strong to me when you get yellow foam on the coffee it is too much
well, with moka pot the aim is to get a strong coffee, that's the purpose of the brewing method. if you prefer a less strong coffee but with the characteristic of a moka pot coffee should had hot water to the beverage, in this way you drop the strength but you keep the good extraction and flavours
I've already perfected my own technice.
Thanks anyway.
do you mind sharing it?
I see many other people on RUclips advocate for storing beans in the freezer, such as this video: ruclips.net/video/5uT5_IWWb00/видео.html. Why do you not like storing beans in the freezer?
I heard (I think it was James Hoffman) that storing in the freezer is okay, but only if you’re not opening the bag every day and exposing it to the air. When I get a fresh bag, I pour about a week’s worth into a Fellow Atmos vacuum canister or a silicone zip bag. I leave the remainder in the original bag and push the air out of the valve, and wrap it tightly in a zipper bag, then in the freezer. I probably only dip into the freezer bag two more times before it’s finished, so minimal exposure.
Hi, I'm not saying I don't like it. I have two full freezers at home full of coffee 😅
The point to say that in this video is because if you just started brewing coffee without any previous knowledge and not even using a scale to dose your coffee I imagine people won't take care about storing the coffee in the freezer properly.
Now that you mention James, I says and also what he does, is to separate your doses and vacuum seal them in singular portion and place them in the freezer.
and that is what I do too.
The problem of placing the bean in a jar is that when we place coffee in the freezer, oxidation of acids decrease but increase the one from lipids. There is something called water activity, and when this water activity is low in presence of oxygen the oxidation of fats increase. Coffee is made 30-35%of fats, so you risk to get them rancid. That's why vacuum sealed is ideal.
Now if you like dark roast coffee is even worse because the oil in dark roast are often exposed on the surface of the bean so you will have higher oxidation.
There is so much more to say, probably I should make a video about that.
Sorry for the long reply 😅
You said 1cm below the valve but it looked more like 1mm.
It is 1 cm or even more, but I could get the right depth with the camera. Sorry
Use milk instead of water .
Thank me later
you shouldnt use anything other than water. thats what the instruction paper says when you first buy the pot.
@@mtuncrr
Try it, ignore the instructions
Nose ring is off putting. Or is he a bull 🐂 in disguise 😂
bull is disguise 😊