Tried everything you just did and it worked! Im new to this way of brewing and boy the smile on my face when i made frothy milk!😂 I found my espresso maker at a local goodwill for $3! Immediately started searching the web for how to vids on this maker. Well worth the $3 spent. Thank you!🎉
After trying your cremina tip they other day, I now tried this one with great result. My wife and I are very happy with the Moka Pot and our new coffe drinking diversity.
Only brewing exactly what you need: game changer. This was the information I never knew I needed. Thank you so much, the change in taste is incredible!
Hi Jessica, I'm happy my video helped you to achieve a good coffee even without your machine. Hopefully it will return soon so you can go back with your coffee routine. Thanks so much for sharing your feedback :)
„I grind the coffee finer than when I brew a coffee that I want to drink black“ were the words I didn‘t know I needed to hear. They turned my awful Flat White into a delicious one. Also the more coffee and less water ratio added to the secret. Thanks a lot! ❤
Ok, my first time using your ratios, first time using a french press to froth milk and living my newly used moka pot. Wow you taught me to do it right!
Just made it and it turned out to be delicious with milk. ❤ i used 30gms of beans and instead of 120 ml of coffee i got 180ml since it was my first try at it. But nonetheless me and my wife got a really good cup of cappuccino with this method. ❤ thanks a lot 😊
Taste is the most important think. Once you get consistency on making good coffee then you can focus on better look. It's not hard, you just need time and patience.
Matteo, once again a well executed demo. You really have the skills to teach well. I have used this method before with the plunger and saves spending lots of money on an espresso machine. However…..my daughter is insistent in buying a small machine like the one on your bench behind you. I realise this question is off topic, but as I have become to trust you with your insights. I would like to know the best espresso machine for price, ease of use, ease of cleaning and reliability. I trust the information provided isn’t swayed by your sponsors, but an honest recommendation. Well done buddy, you’re a legend. Daniel.
Hi Daniel. Thanks for the comment and for the feedback. I really appreciate it. Regarding espresso machines. I really like my sage/breville barista pro. It’s easy to use and it’s ready in 3 seconds. I never had a problem. I should even have a promo code for Breville/ Sage products. Let me know if you planning to get one of them. Then there are many other brands, it really depends on budget.
@@matteofromtheswamps Hey Matteo! Thank you so much for the reply in relation to the espresso machine recommendation. I’ll pass on this information on to my daughter and see if she takes the advice. If you’ve got kids you’ll know what I mean about giving advice!🤔🤌 I hope this You Tube channel has been good for you, as you deserve it. Thanks once again for taking the time to respond, I’ve gotta keep practicing that technique of mixing the sugar and first drops from the moka pot to emulate an espresso. I’m competing against my daughter’s partner whom I introduced your channel and he’s been practicing it too along with watching your other videos. Cheers Daniel.
I have been using a Moka pot forever and also have an espresso machine. Coffee from a Moka pot is really good, and I do prefer it on most days, but it is NOT an espresso still.
So an espresso just has to do with the equipment used to make it? My boss wants me to make an espresso and lol I don’t drink coffee so no clue about any of this 😂
@@PunsandPixels It has to do with pressure. Usually 9 bars is what you need, but this number does vary. The equipment is pretty much what you can use to reach this pressure. A moka pot does utilize pressure, but it is no where near 9 bars. It's just concentrated coffee, which is still really good, but just not the same as an espresso.
Hi. I have a 6 cup moka pot to make my coffee every morning. And I follow all these parameters: - Grind fine, between salt and sugar and fill the funnel up to 2-4mm below the rim. - Distribute the coffee with a needle and tap the funnel to level it a bit. I don't press it, of course.. - Use pre-boiled, filtered water and fill the water chamber up to 1mm under the valve. - Place the pot in the smallest stove at the lowest flame possible. I'm screwing it tightly and cleaning it thoroughly. Considering all of this, my pot starts running fine, then bubbles start coming out and then nothing else. I might get a yield of 60-70ml of coffee when It should be about 140-150ml. If I put it away from the flame it will just stop pouring coffee. If I put the pot under cold water to stop coffee from coming out and placing it over the stove again after that, it will then finish the brewing process. I know shouldn't be needing to do that. There's something I'm doing wrong and I can't figure out what it is. Any ideas?
Hi Matteo I just bought a 3 cup Moka pot and I am actually anxious to try it and the experiment with it to make cappuccinos and also lattes so your advice here is very valuable to me and I am very much appreciate it thank you very much and I'm a new subscriber to your Channel!!😊❤
Thanks for the video. I'm looking into purchasing a Moka pot, specifically the Bialetti Brikka. When I have guests over for dinner I always make a dessert from scratch. I'm not a coffee fan and don't drink it myself but wouldn't mind having skills to offer guests something like a moka pot coffee. Do most people really own a french press or dedicated milk frother? I don't. I would image most people own either an electric hand mixer or a stick blender. Couldn't either of these be used to froth the milk?
Making coffee at home for guest is always nice. You get extra hosting points! I can say that French press is very common in houses, but that also depends on where are you based. For example in Italy we don't have a french press, we have moka pot by default. Every house has at least one. the stick blender can make the job, of course not very common, but if you have it, yes go for it. Also the blender should do the job. Just be careful with the power, or you rick to make a mess.
Great video and very well explained! Thank you! About grind size…. Could you tell how many clicks is a good starting point on the Comandante? Thanks a lot!
Espresso we can make it with a flaire or wacaco But I never knew you can make latte art quality foamed milk with just a coffee press. Screw all the fancy espresso machines! I'm going to get a coffee press tomorrow. 👍🏼
@@matteofromtheswamps no worries its all good. I just didnt paid attention that this one extract by yield weight, I thought it's same with 120ml stretch extraction in the "Never a boiling water" video. All good man🙏
That really depends on your preferences, and also what kind of beans are accessible. I usually use Arabica single origin or blend, but sometimes a blend Arabica Robusta, if done well, can be tasty.
Buna Matteo!Am doua Bialetti Moka Pot ,una mica de 3 cesti și una de 4.Cu cea mica am probleme,prima data iese abur apoi stropește cafeaua,nu curge ușor.Focul este mic.Cu cea mare de patru cesti este ok.Chiar și când folosesc cafea măcinată Bialetti,tot nu vine bine,abur apoi stropește......
Hi, thanks for the comment. to be honest I don't know. What I do I start the pumping to create the bubbles and then once I achieve the level I want I start the second pumping to create microbubbles and I check with my eyes. The reality is that with different milk you might need more or less pumping. I think practice is everything to master the method.
Ciao, Matteo. I have a few questions, please. I have been "playing" with my expresso extraction, as you recommended in your video. I have a Bialetti 3-cup mocha pot. I am typically making 2 cappuccinos. I started with 12 clicks on my grinder (1Zpresso) and found the coffee did not rise until 84° and it was slow. So, I increased the grind diameter by 2 clicks each time I made coffee. At 17 clicks the coffee begins to rise at 75°. Fine, except I am having a problem getting a 4:1 extraction. Each time I extract I am a bit short of 40gms of espresso and I have to allow the temperature to climb to 90° to keep the coffee rising. I thought perhaps it was the pot, so I tried adding 5 more grams of water to compensate for the shortfall. But I am still short on the extraction. How can I get a full 40 gm extraction without such a high temperature? I must be doing something wrong here. Also, if I am not mistaken, in your video you mentioned that the extraction of sweetness occurs at about 90°. This seems like a high temperature since controlling the heat becomes difficult when the water is nearing the bottom of the boiler and the temperature is so close to 100°. The temperature changes very quickly and I risk burning the coffee. Perhaps I misunderstood. Please clarify. Grazie ! Roger
Hi Roger, Thanks for this message. Of course this video is a bit dated. I 've changed a bit the way I brew for cappuccinos, videos are coming soon actually. Too make the coffee nice and strong you need a bit more of temperature, in fact right now I get my coffee out at around 80 C. What I change is removing the pot from the stove as soon as the coffee comes out, and if I need more yield, I just place it back on the stove gently. So I won't increase the temperature more. Burning the coffee is not something you need to worry. Imagine the coffee is roasted at over 200 degrees, 100 degrees won't burn the coffee, but you risk to extract a lot of bitterness, especially if the coffee is very dark roasted. I'm sure the removing the pot will help you with the result. Thanks again for this interesting comment! :)
@@matteofromtheswamps Thank you for that information, Matteo. I will try that technique and let you know how it works. I am also going to get the 2 pot Moka you recommended. Best to you, Roger
I use a french press everyday for foaming milk, because i don't have anymore an manual espresso machine...i have an automatic Phillips machine and the milk texture from that system for me personally is very poor...too foamy, not creamy. I used a different tehnique, but i will try yours too, i love make latte art, so i need to try your method😁
Hope my technique will help to achieve a creamy texture with your milk and make satisfying latte art. Thanks for the comment and for sharing with me you coffee routine
Interesting lesson,dear Matteo. Instead of milk,can we use Oatside Hazelnut Chocolate,also Oatside Barista Blend as alternative,warm to 65-70C and foam using French press? Thank you so much for your opinion.
Thanks so much! Yes you can use all the foamable plant based beverage you want. I don’t know Outside, but if it’s made for baristas it should work. Oatly and Alpro Barista work very well.
That really depends on how much coffee you drink. I personally thing 3 cups is a bit too much for what I drink. Right now I'm using a 2 cups (I'll share a video about that soon)
Amazing video! Could You explain why coffee from this method has high acidity? I have always thought that finer grinding makes coffee bitter and courser grinding makes it sour
Thanks, well I would say higher acidity than the normal way. The reason why is because I use less water to extract the coffee and when you use less water you extract more acids from the coffee and less sweetness and bitterness, but the beverage has more intensity. Your observation is right. But that works if you use the same amount of water for the two different kind of grind size.
This is how I usually make coffee. 1. Pour in warm water so you don’t have to wait long. 2. Pour coffee flush into the tablet (sieve), do not tamp it down! remove the slide flat with a ruler or the butt of a knife. The grind can be either fine or medium. 3. Place on low heat. 4. As soon as the coffee starts flowing (I think the slower it goes, the better), count down 35-40 seconds (you need to take it off as soon as the lighter coffee starts flowing!), remove it and immediately lower the lower part into cold water!!!! Not under the tap, but in a bowl of cold water. Stir it all and you can pour it into different cups. And voila, you get the best coffee in the world!!!!
Thanks for your comment and feedback. Hard to say how many pumps because different milk brand and macronutrients content required different amount of pumps. I usually check the microbubbles status, when I obtain the right consistency, I stop
hi! Thanks so much for the nice words and the support 🙏 Try that ratio as a beginning and then maybe see if you need more coffee. I'm in this period developing a video about iced drink coffee with moka. If you have a bit of patience I will deliver some new recipes and method for those.
hi! Thanks so much for the nice words and the support 🙏 Try that ratio as a beginning and then maybe see if you need more coffee. I'm in this period developing a video about iced drink coffee with moka. If you have a bit of patience I will deliver some new recipes and method for those.
Nice video. I tried tonight and thanks to your video I realised my moka was over extracted 100g instead of 80g. For the foam I do the same but I feel I have too much foam. As soon as I drop milk it's foam and it covers coffee when yours mix with coffee. I don't know what I do wrong . Thanks 🙏
I actually made a new video where I explain better this frothing technique. This might going to help you better ruclips.net/video/uJNgF8lGr1s/видео.html
Would you say the 3 cup Moka pot is a good size if seeking an amount of a double shot? I’m unsure which size of moka pot to buy. Any advise is appreciated. Gracias.
I just made a cappuccino following your video. I have a 6-cup Pedrini moka pot and a French press. I put 19 gm of coffee but when I level it, at least 3-4 gm falls away, so I put it back on the pot container so that when the top part screws down, it will tamp it. In other words, How are you able to put 20 gm as you said in your video? Should I level it off or not? thanks.
Coffee grams also depend on the roast level. If you use dark roast the coffee is less dense and you can hardly fit that quantity. important is to fill it until the top, from that you can see how much coffee you can brew with your pot.
@@matteofromtheswamps Thank you for your reply. I use dark roast. Can you please show in your video exactly how you are filling "until the top"? In your current video you are only putting 2 spoons and then the video is cut off. Ciao.
Another great one (just discovered your channel). Is 120 ml milk is for one cup of latte/capuchino? Or need to divide also this portion (40 ml of coffee and 60ml of milk+forth for a one person cup)?
Thanks for your comment! 120 ml I use it for one coffee. 40 + 120. That also depends on how big is your cup. You can adjust the quantity depending also based on your taste.
Bialetti is a famous brand. Where are you based? Maybe you can find a better one from your country. Speaking regarding Bialetti product, in this period I'm brewing with the Brikka, I'll release a video soon, after I got enough datas for a comparison.
Thanks for the tips, the thing that I find odd is that there is no recommendation about preheating the water before sealing the moka pot, does this really make a difference? I've been using the voodoo method and found very important to stop early just at about the expected ratio or I would get something horrible ha..
In this video I don't talk about all the variables in moka brewing because I made another video full of information about my technique. You can find the video linked in this one. Pre-heat the water can make the difference, especially depending on the coffee you using. light roast I always suggest higher temperature, dark roast, lower temperature. Yes stop early is very important to avoid over extraction. So you are doing it right.
@Alberto Alberto Alb: This is almost identical to The Wired Gourmet’s “Voodoo Method”. The only real difference is he prefers (if I remember correctly) a shorter ratio of 1:3 and he feels he knows when to stop brewing by eyeballing the level in the pot. I like Matteo’s “pour as you go” method a little better.
I am using 6 cup moka pot. I add boiling water uptil the valve. Then I add around 5 6 spoons of ground coffee in the filter, fit the upper jug of the moka pot. And then set the moka pot on medium flame. If I see the coffee coming out then I reduce the flame a bit. If I reduce it too low then the coffee stops coming out in the upper jug. What I have noticed is when I use 2 3 spoons of coffee and set on high flame, I see coffee releasing but it is watery. It didn’t work on medium flame. I tried using Tim Hortons ground coffee and got some shot from it. However when I tried other brand I could not get any coffee even on high flame. I can just see steam coming out for 10 min and then I quit.
Hey Matteo, I was using your technique to make my first ever flat white. But I think I messed up: after frothing the milk in the French press, I measured its temperature and it was about 50ºC. Since the ideal temperature to serve is 60, I decided to put the milk back on the fire. After little heating, the temperature suddenly went up and the milk raised like crazy. Did I accidentaly make a capuccino? lol. Or I completely ruined the frothing when the milk went up? I probably ruined the drink in general since I'm starting with all this: 18g fine ground coffee, 180 ml water, 150 ml milk. Moka extraction was about 30 seconds, I don't know how people manage to extract for 2-4 minutes. Regardless, I enjoyed the drink a lot.
I wouldn't say messed up to be honest. It's normal to at beginning to have less consistency. Temperature in milk is very important. It should never be about 70 C to keep the protein intact. When the milk goes up you ruin the texture. You can notice it from the instability of the foam. Try to aim to 65 C so after frothing you have 60 C Anyway important is the taste. If you like it, it's good. For the rest, it's matter of practicing. :)
Hello sir, i would love to say THANK YOUUU SOO MUCH for sharing your knowledge with us AND ITS TOTALLY FREEEEE!!!!!! I LEARN A LOT ABOUT MOKA POT WITH YOUR VIDEO.But may i know how many ml of water you put in the boiler. 80ml,110ml or just below the valve. Because when i put 20g of fine coffee in my basket and put 100 or 80ml of water some of the water will come out from the middle part. I use medium dark roast btw. HOPE YOU WILL REPLY TO THIS 🥹🥹 I TRY YOU ICE COFFEE AND ITSSS TOTALLY GAME CHANGER BUT I STILL STUCK AT HOT LATTE EXTRACTION
Thanks so much for the comment and the nice words. I’m very happy to hear that. Regarding the water coming out from the middle I think probably is the gasket a bit wear out. Maybe you should change it. If you do, I suggest a silicon gasket. Way butter than rubber. If you use a 3 cups moka you can put 120ml of water. That will fix the problem of too acidity. More water will help you to extract more sweetness
@@matteofromtheswamps i use 18g coffee and 100g water only get 75g coffee out. i grind using 1zpresso J-ultra with 2 full rotation. recomended for fine grind for moka pot. i will try 110g water.. thank you matteo
To make espresso you need an espresso machine. with Pour over/drip you cannot get the right strength to pair it with milk. Even moka pot doesn't make espresso, you can achieve something closer to espresso, but will never be a proper espresso.
@@matteofromtheswamps thanks you for your reply. And if I asked you for your opinion for an above average/ good espresso machine for my home (excluding grinder etc and at an affordable price. Any recommendations? 🙏🏼
@@FlashzTube excluding grinder because you already have one? Grinder is actually the most important tool in coffee. And when you say affordable, what’s your budget?
@@FlashzTubealright. What I use at home to make espresso is the Sage Barista Pro. I have it since 2020 and still working great. Is that inside your budget?
My bf and I just bought a milk frother that isn’t working as expected even after several attempts. We found your video and we made a very nice capuchino on our first try 🤩 a little too late though, now we already have the frother 😂😭
So do you pour the full 80 g into cup with 120 g of milk and that's one drink or did you make enough for 2 drinks? I have a similar size moka pot, but only want to make enough for 1 person. Can I half fill the moka pot or should I buy a smaller 1 cup pot?
Hi, it really depends how big you want your coffee. I usually split in two and share with my partner, If you half fill the moka you risk to don't have the same strength. you can get a smaller moka for one, but first try to put less coffee in the basket, keeping the same water, but remove the moka earlier from the stove when you see a good amount of coffee for 1 cup, like 40ml and see how it goes. then let me know. Thanks for the comment
I make strong coffee in a Moka but I add 1 Tbsp of Nestle Media Crema Table Cream whipped with sugar. It adds the creaminess without diluting the coffee flavour
I get a plastic milk bottle and put a half cup of milk in it and close the top and shake it vigorously till foamy. Then pour into the cup and heat up in the microwave oven.
Oh, so you don’t need to make perfectly balanced coffee before adding milk? Is it better to make it a little sour? You use 20 g of coffee grounds. How much water do you use?
Correct. The milk will balance it. This is a trick I use to use during my years as a Barista. In this video I didn't say how much water because I wasn't play much with level. Now I place 120g usually, sometimes 100, depending on the coffee I'm brewing
@@matteofromtheswamps thank you for the response. I think I got a good ratio going with medium roast. Now, I’m trying to figure out Lavazza Italian Dark Roast. I put in 20 g of grounds (basket wasn’t as full as with 20 g of medium roast) and 120 ml of water. Result was quite bitter. What would you recommend for latte or cappuccino?
Dark roast is a bit tricky because it’s easier to extract. Also the bitter taste comes with the roasting level, so very hard to remove. To remove bitterness you can or grind grind slightly coarser, but that can create a weaker beverage or increase the dose, that will increase intensity but lower the extraction. Another thing you can try is to reduce the amount of water in the boiler a little bit more. How many grams of milk and coffee(beverage) you using for your latte/cappuccino? Also that ratio is important for the final drink
I got lost, the coffee was just plain black and when you started pouring the foam it had a brown foam on the top alredy, where did the brown foam come from? Also, i've seen people that pour hot water in the moka pot, did you use hot or cold water to extract the coffee from the moka pot? I would apreciatte any tips, good video by the way :)
the brown foam is the white milk foam mixed with the black coffee. The matter of pouring hot water it really depends on the coffee you brewing. Light roast I suggest hot water (not boiling), dark - medium roast. cold water.
Hola Matteo! Muy buenos tus videos. Me gustaria decirte que hace poco me compre con cafetera E&B y la verdad es que a pesar del filtro que tiene, la calidad de la construccion de la cafetera es bastante mala.. Las Bialetti por ejemplo, estan mejor construidas. A ti que te parece? Un saludo
Hola Roberto, sorry I reply in English because I'm not able to reply in Spanish. I actually think E&B lab moka is built better than Bialetti. I have 3 Bialetti at home in difference sizes. The aluminium of E&B Lab is thicker and more durable in my opinion but I think both can make good coffee. of course filter and gasket of E&B Lab are way better than the standard Bialetti. I'm not sponsored or I'm not getting any money from the company. it is just my honest opinion. I'm happy to hear more about your experience with moka pot. Thanks for your support.
I’m actually looking to replace the original filter for my 6-cup Bialetti Moka Express with an E&B filter. Replacement parts are tough to find, other than gasket and gasket/filter packages, here in Canada. Especially non-Bialetti parts. I just replaced my basket for a paltry $8CAD but had to pay $12 in shipping! Within Canada!! To put it into perspective, the original pot cost $36 + VAT (sales tax) a little over a year ago. Though, to be fair, they’ve gone up to around $55CAD since then so getting the basket instead of a new pot was totally worth it. Needless to say, I’m going to take better care of this basket. Going back to the E&B filter; last I looked I have to order it directly from E&B for “I’m-afraid-to-find-out-how-much” money.
Hi… sometimes in my moka pot there is just steam coming out and no coffee. When does this happen? I am using the ground coffee from the supermarket. Is it not the correct one?
That is a question that nobody can surely answer. Depending on the country you go their flat white have different sizes. The one I'm used to from my years working in London is: in a cup of 5 oz (147ml) 37ml coffee and 110 ml milk (more or less).
like I say in the video, we need to put more coffee in the basket and stop the brew before. The coffee is more viscous at the beginning and more water at the end of the extraction.
So, 20 g of coffee, we get 80 g of dark coffee, and 120 g of milk, am I right? I'm thinking which coffee maker I should choose for 100 g of milk: 1 cup (60 ml) or 2 cups (90 ml), could anyone recommend?) 🤔
With the 1 cup is a bit hard to make strong coffee. I think a 2 cups can be perfect for you. You can follow the same principal I use for the 3 cups. You can put slightly less water in the pot so you won't get too much coffee. it's important that is strong
Amazing video! Very well explained for those who don’t have luxurious equipment at home. Thanks a lot! ❤
Thank you very much for your comment!🙏
Your technique for milk foaming is a game changer. It really produces a result that comes close to steamed milk. Thanks for your advice - subscribed!
Glad you managed to get a good result. I'm happy :). Thank you very much for your support! 🙏
but half the milk (0:07) never made it past his mustache :)
Tried everything you just did and it worked!
Im new to this way of brewing and boy the smile on my face when i made frothy milk!😂
I found my espresso maker at a local goodwill for $3!
Immediately started searching the web for how to vids on this maker.
Well worth the $3 spent.
Thank you!🎉
Happy to hear that! To make a coffee that makes you smile you don’t need big bucks
After trying your cremina tip they other day, I now tried this one with great result. My wife and I are very happy with the Moka Pot and our new coffe drinking diversity.
Happy to hear that! Good coffee happy marriage! :)
Only brewing exactly what you need: game changer. This was the information I never knew I needed. Thank you so much, the change in taste is incredible!
Thank you so much for your comment 🙏
I love your explanations, thank you for giving in-depth information while keeping it short and comprehensive
Thanks, I always try to keep things easy to understand.
This is the video that I have been in search of ever since I move to my own apartment. Amazing! Can’t wait to try it tomorrow morning.
I really hope this method will help you to make a good cappuccino at home. Let me know if you need help.
Bravissimo 🤌
Found your channel yesterday and I’m hooked! Thanks for you tips Matteo!
Thanks Rob, it's very nice to hear that. :)
Very detailed video😀 My espresso machine is in repair right now and after making this, I could safely say it was just as amazing! Thank you🙌🏼
Hi Jessica, I'm happy my video helped you to achieve a good coffee even without your machine. Hopefully it will return soon so you can go back with your coffee routine.
Thanks so much for sharing your feedback :)
„I grind the coffee finer than when I brew a coffee that I want to drink black“ were the words I didn‘t know I needed to hear. They turned my awful Flat White into a delicious one. Also the more coffee and less water ratio added to the secret. Thanks a lot! ❤
I'm so happy you achieve a good result. As I say in the video this trick helps to achieve a good balance between coffee and milk
How many clicks do you use on your C40 when you „grind the coffee finer“? (And do you use different clicks for lighter roasts than for darker roasts?)
I have the same question. Approximately how many clicks on the Comandante? Thank you!
Ok, my first time using your ratios, first time using a french press to froth milk and living my newly used moka pot. Wow you taught me to do it right!
This makes my day!! I'm glad it works. Thanks for the feedback
Brilliant! This is exactly what I was looking for. Thank you!!!
Thanks for the comment. Hope I could help
my man is very precise and very well informed in this subject. thankyou for making this video
Thank you for the comment and the feedback 🙏
The first coffee brewed was a mocha, it was made in a town called mocha in Yemen.
Thank you very much! So simple and straightforward explained. Can't wait to try it myself.
Thanks for the comment. I hope to achieved a good result
thank you!!!! i love cappuccino and i just got a moka pot
I hope my technique will be helpful!
This is a work of art. Beautiful!
Thanks :)
Thank you so much Matteo, there is no real video on youtube speaking about this.
Thanks for the feedback!
Thanks for this video will definitley be trying this
Thanks, I hope that went well
Just made it and it turned out to be delicious with milk. ❤ i used 30gms of beans and instead of 120 ml of coffee i got 180ml since it was my first try at it. But nonetheless me and my wife got a really good cup of cappuccino with this method. ❤ thanks a lot 😊
I'm glad you got a good result and you enjoy it! :) Thank you 🙏
Just made the worst looking cappuccino ever, but it tasted amazing, thank you so much!! will be improving the art making with the foam now 😂
Taste is the most important think. Once you get consistency on making good coffee then you can focus on better look. It's not hard, you just need time and patience.
Thank you for your tips!
I'll try them. But gotta find myself French press XD.
I do have a Bialetti though
Thanks for the comment. Let me know how that will go :)
Wow Matteo, it’s amazing technique! I wish I watched it last year
Thanks! Well, better late than ever :)
thank you so much for the video! i just start learning to make a coffee from moka pot. hope it turn out well 😁😁
Thank you for the comment! I've made other videos about moka pot that might help you to understand better. Good luck!
Matteo, once again a well executed demo. You really have the skills to teach well. I have used this method before with the plunger and saves spending lots of money on an espresso machine. However…..my daughter is insistent in buying a small machine like the one on your bench behind you. I realise this question is off topic, but as I have become to trust you with your insights. I would like to know the best espresso machine for price, ease of use, ease of cleaning and reliability. I trust the information provided isn’t swayed by your sponsors, but an honest recommendation.
Well done buddy, you’re a legend. Daniel.
Hi Daniel. Thanks for the comment and for the feedback. I really appreciate it. Regarding espresso machines. I really like my sage/breville barista pro. It’s easy to use and it’s ready in 3 seconds. I never had a problem.
I should even have a promo code for Breville/ Sage products. Let me know if you planning to get one of them.
Then there are many other brands, it really depends on budget.
@@matteofromtheswamps
Hey Matteo! Thank you so much for the reply in relation to the espresso machine recommendation. I’ll pass on this information on to my daughter and see if she takes the advice. If you’ve got kids you’ll know what I mean about giving advice!🤔🤌
I hope this You Tube channel has been good for you, as you deserve it. Thanks once again for taking the time to respond, I’ve gotta keep practicing that technique of mixing the sugar and first drops from the moka pot to emulate an espresso. I’m competing against my daughter’s partner whom I introduced your channel and he’s been practicing it too along with watching your other videos.
Cheers Daniel.
You made the latte art look easy 🔥🔥🔥
Years and years of experience. With a bit of practice, everyone can learn.
I have been using a Moka pot forever and also have an espresso machine. Coffee from a Moka pot is really good, and I do prefer it on most days, but it is NOT an espresso still.
Never compare Moka to Espresso. I'm with you! totally different kind of beverages
How do you like your espresso?
So an espresso just has to do with the equipment used to make it? My boss wants me to make an espresso and lol I don’t drink coffee so no clue about any of this 😂
@@PunsandPixels It has to do with pressure. Usually 9 bars is what you need, but this number does vary. The equipment is pretty much what you can use to reach this pressure. A moka pot does utilize pressure, but it is no where near 9 bars. It's just concentrated coffee, which is still really good, but just not the same as an espresso.
Awsome
Best video ever. Thank you
Thank you very much ! :)
This is great, Thank you! Which scale do you use or would recommend?
Hi! Thanks. I use Acaia scales. I highly recommend them, they are a bit pricy. About budget ones, right now I didn't find anything worth to buy
Great video as always, watched a few already, great channel, totally deserves to be big! Liked, subscribed! Thank you very much!
Thanks so much for the kind words and the support. 🙏
Mokaccino is what I call it. Great video and channel!
Hi. I have a 6 cup moka pot to make my coffee every morning. And I follow all these parameters:
- Grind fine, between salt and sugar and fill the funnel up to 2-4mm below the rim.
- Distribute the coffee with a needle and tap the funnel to level it a bit. I don't press it, of course..
- Use pre-boiled, filtered water and fill the water chamber up to 1mm under the valve.
- Place the pot in the smallest stove at the lowest flame possible. I'm screwing it tightly and cleaning it thoroughly.
Considering all of this, my pot starts running fine, then bubbles start coming out and then nothing else. I might get a yield of 60-70ml of coffee when It should be about 140-150ml. If I put it away from the flame it will just stop pouring coffee.
If I put the pot under cold water to stop coffee from coming out and placing it over the stove again after that, it will then finish the brewing process. I know shouldn't be needing to do that. There's something I'm doing wrong and I can't figure out what it is.
Any ideas?
I made a video about the 6 cups moka pot that you can find on my channel. I think that can be useful to you. Then let me know
Great video indeed!
Thank you very much! :)
Hi Matteo I just bought a 3 cup Moka pot and I am actually anxious to try it and the experiment with it to make cappuccinos and also lattes so your advice here is very valuable to me and I am very much appreciate it thank you very much and I'm a new subscriber to your Channel!!😊❤
Hello Ruth! Thanks so much for your comment and for the support. I hope you will find some helpful videos in my channel :)
Thanks for the video. I'm looking into purchasing a Moka pot, specifically the Bialetti Brikka. When I have guests over for dinner I always make a dessert from scratch. I'm not a coffee fan and don't drink it myself but wouldn't mind having skills to offer guests something like a moka pot coffee. Do most people really own a french press or dedicated milk frother? I don't. I would image most people own either an electric hand mixer or a stick blender. Couldn't either of these be used to froth the milk?
Making coffee at home for guest is always nice. You get extra hosting points! I can say that French press is very common in houses, but that also depends on where are you based. For example in Italy we don't have a french press, we have moka pot by default. Every house has at least one. the stick blender can make the job, of course not very common, but if you have it, yes go for it. Also the blender should do the job. Just be careful with the power, or you rick to make a mess.
Great tutorial I will give it a try with my 3 cups bialetti + piston milk frother I have.
Thanks for the comment I hope you will get a good result
Great video and very well explained! Thank you! About grind size…. Could you tell how many clicks is a good starting point on the Comandante? Thanks a lot!
Thanks so much! I usually start with 11 regular clicks, then it depends on the coffee.
Thank you. Interesting
Thanks :)
I cannot thank you enough for this video!!!!
I'm happy you find it helpful :)
Espresso we can make it with a flaire or wacaco
But I never knew you can make latte art quality foamed milk with just a coffee press.
Screw all the fancy espresso machines! I'm going to get a coffee press tomorrow. 👍🏼
Correct, you can have coffee base with other devices and use french press for the foam.
I just realized I didnt listen well enough the first time I watch this. 😅 Now I know this is the 3rd technique I have to learn and live by
Sometimes is hard for me to explain stuff 😅 Fortunately the videos are always here in case you need. Thanks so much for the support
@@matteofromtheswamps no worries its all good. I just didnt paid attention that this one extract by yield weight, I thought it's same with 120ml stretch extraction in the "Never a boiling water" video. All good man🙏
🤯 Phenomenal 🤌 my French press is 1 qt stainless steel, this will be a good reason to go buy a smaller glass one 🤔😏
awsome - u r the man
Nice tips Matteo. I want to ask, what is better coffee we used to cappuccino? Robusta, Arabica, or blend ?
That really depends on your preferences, and also what kind of beans are accessible. I usually use Arabica single origin or blend, but sometimes a blend Arabica Robusta, if done well, can be tasty.
What size moka pot would you recommend purchasing for making a one cup cappuccino?
I suggest the 2 cups one. It makes a nice strong coffee with the right amount for a cappuccino
thats amazing video, thank you for your lesson! I was wondering what size of milk jug did you use to pour the milk, is that a 400ml jug?
Thanks for the comment. That is a 12oz jug, 350 ml.
Buna Matteo!Am doua Bialetti Moka Pot ,una mica de 3 cesti și una de 4.Cu cea mica am probleme,prima data iese abur apoi stropește cafeaua,nu curge ușor.Focul este mic.Cu cea mare de patru cesti este ok.Chiar și când folosesc cafea măcinată Bialetti,tot nu vine bine,abur apoi stropește......
i get a little bit stress from the jazz
100%!!! It’s not suitable background music with the dialogue
It creates a cognitive stress/anxiety!
I love your videos
Thank you very much for your nice words 🙏
Hi Matteo, thanks for the video. Just a question: how many times do you pump the milk?
Hi, thanks for the comment. to be honest I don't know. What I do I start the pumping to create the bubbles and then once I achieve the level I want I start the second pumping to create microbubbles and I check with my eyes. The reality is that with different milk you might need more or less pumping. I think practice is everything to master the method.
Ciao, Matteo. I have a few questions, please. I have been "playing" with my expresso extraction, as you recommended in your video. I have a Bialetti 3-cup mocha pot. I am typically making 2 cappuccinos. I started with 12 clicks on my grinder (1Zpresso) and found the coffee did not rise until 84° and it was slow. So, I increased the grind diameter by 2 clicks each time I made coffee. At 17 clicks the coffee begins to rise at 75°. Fine, except I am having a problem getting a 4:1 extraction. Each time I extract I am a bit short of 40gms of espresso and I have to allow the temperature to climb to 90° to keep the coffee rising. I thought perhaps it was the pot, so I tried adding 5 more grams of water to compensate for the shortfall. But I am still short on the extraction. How can I get a full 40 gm extraction without such a high temperature? I must be doing something wrong here.
Also, if I am not mistaken, in your video you mentioned that the extraction of sweetness occurs at about 90°. This seems like a high temperature since controlling the heat becomes difficult when the water is nearing the bottom of the boiler and the temperature is so close to 100°. The temperature changes very quickly and I risk burning the coffee. Perhaps I misunderstood. Please clarify.
Grazie !
Roger
Hi Roger, Thanks for this message.
Of course this video is a bit dated. I 've changed a bit the way I brew for cappuccinos, videos are coming soon actually.
Too make the coffee nice and strong you need a bit more of temperature, in fact right now I get my coffee out at around 80 C. What I change is removing the pot from the stove as soon as the coffee comes out, and if I need more yield, I just place it back on the stove gently. So I won't increase the temperature more.
Burning the coffee is not something you need to worry. Imagine the coffee is roasted at over 200 degrees, 100 degrees won't burn the coffee, but you risk to extract a lot of bitterness, especially if the coffee is very dark roasted.
I'm sure the removing the pot will help you with the result.
Thanks again for this interesting comment!
:)
@@matteofromtheswamps Thank you for that information, Matteo. I will try that technique and let you know how it works. I am also going to get the 2 pot Moka you recommended. Best to you, Roger
@@RogerEwing-p9i I hope that technique works for you as well. Wish you the best Roger
I use a french press everyday for foaming milk, because i don't have anymore an manual espresso machine...i have an automatic Phillips machine and the milk texture from that system for me personally is very poor...too foamy, not creamy. I used a different tehnique, but i will try yours too, i love make latte art, so i need to try your method😁
Hope my technique will help to achieve a creamy texture with your milk and make satisfying latte art. Thanks for the comment and for sharing with me you coffee routine
Interesting lesson,dear Matteo. Instead of milk,can we use Oatside Hazelnut Chocolate,also Oatside Barista Blend as alternative,warm to 65-70C and foam using French press? Thank you so much for your opinion.
Thanks so much! Yes you can use all the foamable plant based beverage you want. I don’t know Outside, but if it’s made for baristas it should work. Oatly and Alpro Barista work very well.
Thank you Matteo.
Thank you for that video. I have a question : if I bought a 3 cups moka pot, it it still ok to prepare a cappuccino for one with that one ?
That really depends on how much coffee you drink. I personally thing 3 cups is a bit too much for what I drink. Right now I'm using a 2 cups (I'll share a video about that soon)
@@matteofromtheswamps I drink cappuccino or flat white. Perfect for the next video
Amazing video! Could You explain why coffee from this method has high acidity?
I have always thought that finer grinding makes coffee bitter and courser grinding makes it sour
Thanks, well I would say higher acidity than the normal way.
The reason why is because I use less water to extract the coffee and when you use less water you extract more acids from the coffee and less sweetness and bitterness, but the beverage has more intensity. Your observation is right. But that works if you use the same amount of water for the two different kind of grind size.
This is how I usually make coffee.
1. Pour in warm water so you don’t have to wait long.
2. Pour coffee flush into the tablet (sieve), do not tamp it down! remove the slide flat with a ruler or the butt of a knife. The grind can be either fine or medium.
3. Place on low heat.
4. As soon as the coffee starts flowing (I think the slower it goes, the better), count down 35-40 seconds (you need to take it off as soon as the lighter coffee starts flowing!), remove it and immediately lower the lower part into cold water!!!!
Not under the tap, but in a bowl of cold water.
Stir it all and you can pour it into different cups.
And voila, you get the best coffee in the world!!!!
Grazie Matteo
Grazie a te :)
How many Clicks on the comandante did you use for grinding finer? Just for me as a reference 🙂
With regular clicks I go 13. In case of very low dense coffee even 12. Let me know if it works for you
Great video! But how do you get your coffee the milky foam before doing the art part?
You mean how I get the foam? You can see it in the video. I use warm milk and french press
Great video matteo! But how many pumps for a consistent texture of milk?
Thanks for your comment and feedback. Hard to say how many pumps because different milk brand and macronutrients content required different amount of pumps. I usually check the microbubbles status, when I obtain the right consistency, I stop
@@matteofromtheswamps thanks for the reply.. i ll try to look for the same from now on.
Hi Matteo 🎉 love your video so much. but can i use the same ratio (40+120) for ice coffee?
hi! Thanks so much for the nice words and the support 🙏
Try that ratio as a beginning and then maybe see if you need more coffee.
I'm in this period developing a video about iced drink coffee with moka. If you have a bit of patience I will deliver some new recipes and method for those.
hi! Thanks so much for the nice words and the support 🙏
Try that ratio as a beginning and then maybe see if you need more coffee.
I'm in this period developing a video about iced drink coffee with moka. If you have a bit of patience I will deliver some new recipes and method for those.
Nice video. I tried tonight and thanks to your video I realised my moka was over extracted 100g instead of 80g. For the foam I do the same but I feel I have too much foam. As soon as I drop milk it's foam and it covers coffee when yours mix with coffee. I don't know what I do wrong . Thanks 🙏
I actually made a new video where I explain better this frothing technique. This might going to help you better ruclips.net/video/uJNgF8lGr1s/видео.html
Would you say the 3 cup Moka pot is a good size if seeking an amount of a double shot? I’m unsure which size of moka pot to buy. Any advise is appreciated. Gracias.
That really depends how much coffee you drink. I would say sometimes 3 cups is too much. Maybe a 2 cups is more ideal
Hi!! Nice video. Just a question, you used half of the coffee decoction, i.e., 40ml with 120ml of milk. Right?
Yes correct. But if you like it strong you can use it all. Up to your taste preference
I just made a cappuccino following your video. I have a 6-cup Pedrini moka pot and a French press. I put 19 gm of coffee but when I level it, at least 3-4 gm falls away, so I put it back on the pot container so that when the top part screws down, it will tamp it. In other words, How are you able to put 20 gm as you said in your video? Should I level it off or not? thanks.
Coffee grams also depend on the roast level. If you use dark roast the coffee is less dense and you can hardly fit that quantity. important is to fill it until the top, from that you can see how much coffee you can brew with your pot.
@@matteofromtheswamps Thank you for your reply. I use dark roast. Can you please show in your video exactly how you are filling "until the top"? In your current video you are only putting 2 spoons and then the video is cut off. Ciao.
@@matteofromtheswamps I purchase coffee grounds (Barissimo from Aldi) Should I put them in the fridge or freezer or simply cupboard?
@@PilgrimsProgress7 keep it always in the cupboard and closed, avoid oxygen exposure. do not put it in the fridge or freezer.
I really enjoyed this! thank you!
Thanks so much for the nice words 🙏
Another great one (just discovered your channel). Is 120 ml milk is for one cup of latte/capuchino? Or need to divide also this portion (40 ml of coffee and 60ml of milk+forth for a one person cup)?
Thanks for your comment! 120 ml I use it for one coffee. 40 + 120. That also depends on how big is your cup. You can adjust the quantity depending also based on your taste.
Thanks for the video! I would like to buy a mokapot and I was looking over Bialetti. What would you recommend from them?
Bialetti is a famous brand. Where are you based? Maybe you can find a better one from your country. Speaking regarding Bialetti product, in this period I'm brewing with the Brikka, I'll release a video soon, after I got enough datas for a comparison.
How much time your bombing the milk with french press with that technique ?
Let me link a video dedicate on that when I show the full routine. It's easier to follow ruclips.net/video/uJNgF8lGr1s/видео.htmlsi=26ehxEzUK7zhLlUh
Thanks for the tips, the thing that I find odd is that there is no recommendation about preheating the water before sealing the moka pot, does this really make a difference? I've been using the voodoo method and found very important to stop early just at about the expected ratio or I would get something horrible ha..
In this video I don't talk about all the variables in moka brewing because I made another video full of information about my technique. You can find the video linked in this one. Pre-heat the water can make the difference, especially depending on the coffee you using. light roast I always suggest higher temperature, dark roast, lower temperature. Yes stop early is very important to avoid over extraction. So you are doing it right.
@Alberto Alberto Alb: This is almost identical to The Wired Gourmet’s “Voodoo Method”. The only real difference is he prefers (if I remember correctly) a shorter ratio of 1:3 and he feels he knows when to stop brewing by eyeballing the level in the pot. I like Matteo’s “pour as you go” method a little better.
I am using 6 cup moka pot. I add boiling water uptil the valve. Then I add around 5 6 spoons of ground coffee in the filter, fit the upper jug of the moka pot. And then set the moka pot on medium flame. If I see the coffee coming out then I reduce the flame a bit. If I reduce it too low then the coffee stops coming out in the upper jug. What I have noticed is when I use 2 3 spoons of coffee and set on high flame, I see coffee releasing but it is watery. It didn’t work on medium flame. I tried using Tim Hortons ground coffee and got some shot from it. However when I tried other brand I could not get any coffee even on high flame. I can just see steam coming out for 10 min and then I quit.
check this video I made for a 6 cups moka. Maybe it could be useful ruclips.net/video/9TwyYWFZoK8/видео.html
Hey Matteo, I was using your technique to make my first ever flat white. But I think I messed up: after frothing the milk in the French press, I measured its temperature and it was about 50ºC. Since the ideal temperature to serve is 60, I decided to put the milk back on the fire. After little heating, the temperature suddenly went up and the milk raised like crazy. Did I accidentaly make a capuccino? lol. Or I completely ruined the frothing when the milk went up?
I probably ruined the drink in general since I'm starting with all this: 18g fine ground coffee, 180 ml water, 150 ml milk. Moka extraction was about 30 seconds, I don't know how people manage to extract for 2-4 minutes.
Regardless, I enjoyed the drink a lot.
I wouldn't say messed up to be honest. It's normal to at beginning to have less consistency. Temperature in milk is very important. It should never be about 70 C to keep the protein intact. When the milk goes up you ruin the texture. You can notice it from the instability of the foam. Try to aim to 65 C so after frothing you have 60 C
Anyway important is the taste. If you like it, it's good. For the rest, it's matter of practicing. :)
Thank you! I will try this :D
Let me know if you achieve a good coffee. Thanks for your comment!
Hello sir, i would love to say THANK YOUUU SOO MUCH for sharing your knowledge with us AND ITS TOTALLY FREEEEE!!!!!! I LEARN A LOT ABOUT MOKA POT WITH YOUR VIDEO.But may i know how many ml of water you put in the boiler. 80ml,110ml or just below the valve. Because when i put 20g of fine coffee in my basket and put 100 or 80ml of water some of the water will come out from the middle part. I use medium dark roast btw. HOPE YOU WILL REPLY TO THIS 🥹🥹 I TRY YOU ICE COFFEE AND ITSSS TOTALLY GAME CHANGER BUT I STILL STUCK AT HOT LATTE EXTRACTION
Sometimes my hot latte will become too acidic
Thanks so much for the comment and the nice words. I’m very happy to hear that.
Regarding the water coming out from the middle I think probably is the gasket a bit wear out. Maybe you should change it. If you do, I suggest a silicon gasket. Way butter than rubber.
If you use a 3 cups moka you can put 120ml of water. That will fix the problem of too acidity. More water will help you to extract more sweetness
hello matteo. how many gram of water you use to get 80g of coffee?
Hi. Well that depends also on the grind size. But I would say 110g water for a 16gr dose.
@@matteofromtheswamps i use 18g coffee and 100g water only get 75g coffee out. i grind using 1zpresso J-ultra with 2 full rotation. recomended for fine grind for moka pot. i will try 110g water.. thank you matteo
Can I make an espresso using pour over/drip. I am a coffee moron and like a cappuccino or flat white. What technique should I use.
To make espresso you need an espresso machine. with Pour over/drip you cannot get the right strength to pair it with milk. Even moka pot doesn't make espresso, you can achieve something closer to espresso, but will never be a proper espresso.
@@matteofromtheswamps thanks you for your reply. And if I asked you for your opinion for an above average/ good espresso machine for my home (excluding grinder etc and at an affordable price. Any recommendations? 🙏🏼
@@FlashzTube excluding grinder because you already have one? Grinder is actually the most important tool in coffee. And when you say affordable, what’s your budget?
@@matteofromtheswamps well including grinder budget of about £4-600.
@@FlashzTubealright. What I use at home to make espresso is the Sage Barista Pro. I have it since 2020 and still working great. Is that inside your budget?
My bf and I just bought a milk frother that isn’t working as expected even after several attempts. We found your video and we made a very nice capuchino on our first try 🤩 a little too late though, now we already have the frother 😂😭
I'm glad my technique beat the milk frother 😂. maybe you can just use it to warm up the milk.
Okay, so it's possible to get the flower shape from a moka pot because the coffee is dense enough?
is all about milk texture, not coffee from Moka
So do you pour the full 80 g into cup with 120 g of milk and that's one drink or did you make enough for 2 drinks? I have a similar size moka pot, but only want to make enough for 1 person. Can I half fill the moka pot or should I buy a smaller 1 cup pot?
Hi, it really depends how big you want your coffee. I usually split in two and share with my partner, If you half fill the moka you risk to don't have the same strength. you can get a smaller moka for one, but first try to put less coffee in the basket, keeping the same water, but remove the moka earlier from the stove when you see a good amount of coffee for 1 cup, like 40ml and see how it goes. then let me know. Thanks for the comment
@@matteofromtheswamps thanks! your video and comment have been super helpful. The coffee turned out just fine with half filled grounds.
@@Chea glad it worked! Enjoy your coffee!
I make strong coffee in a Moka but I add 1 Tbsp of Nestle Media Crema Table Cream whipped with sugar. It adds the creaminess without diluting the coffee flavour
That sounds delicious. Really good idea!
I get a plastic milk bottle and put a half cup of milk in it and close the top and shake it vigorously till foamy. Then pour into the cup and heat up in the microwave oven.
good trick. thanks for sharing :)
Oh, so you don’t need to make perfectly balanced coffee before adding milk? Is it better to make it a little sour? You use 20 g of coffee grounds. How much water do you use?
Correct. The milk will balance it. This is a trick I use to use during my years as a Barista. In this video I didn't say how much water because I wasn't play much with level. Now I place 120g usually, sometimes 100, depending on the coffee I'm brewing
@@matteofromtheswamps thank you for the response. I think I got a good ratio going with medium roast. Now, I’m trying to figure out Lavazza Italian Dark Roast. I put in 20 g of grounds (basket wasn’t as full as with 20 g of medium roast) and 120 ml of water. Result was quite bitter. What would you recommend for latte or cappuccino?
Dark roast is a bit tricky because it’s easier to extract. Also the bitter taste comes with the roasting level, so very hard to remove.
To remove bitterness you can or grind grind slightly coarser, but that can create a weaker beverage or increase the dose, that will increase intensity but lower the extraction. Another thing you can try is to reduce the amount of water in the boiler a little bit more. How many grams of milk and coffee(beverage) you using for your latte/cappuccino? Also that ratio is important for the final drink
I don't have French Press to froth the milk. But I do have hand frother. Will that suffice?
Yes, the hand electrical on is fine.
any links on your milk frother. thanks.
That is standard French press you can find anywhere. The I have is Bodum
I got lost, the coffee was just plain black and when you started pouring the foam it had a brown foam on the top alredy, where did the brown foam come from? Also, i've seen people that pour hot water in the moka pot, did you use hot or cold water to extract the coffee from the moka pot?
I would apreciatte any tips, good video by the way :)
the brown foam is the white milk foam mixed with the black coffee. The matter of pouring hot water it really depends on the coffee you brewing. Light roast I suggest hot water (not boiling), dark - medium roast. cold water.
Hola Matteo! Muy buenos tus videos. Me gustaria decirte que hace poco me compre con cafetera E&B y la verdad es que a pesar del filtro que tiene, la calidad de la construccion de la cafetera es bastante mala.. Las Bialetti por ejemplo, estan mejor construidas. A ti que te parece? Un saludo
Hola Roberto, sorry I reply in English because I'm not able to reply in Spanish. I actually think E&B lab moka is built better than Bialetti. I have 3 Bialetti at home in difference sizes. The aluminium of E&B Lab is thicker and more durable in my opinion but I think both can make good coffee. of course filter and gasket of E&B Lab are way better than the standard Bialetti. I'm not sponsored or I'm not getting any money from the company. it is just my honest opinion. I'm happy to hear more about your experience with moka pot. Thanks for your support.
Muchas gracias por tu opinion Matteo. Seguire viendo tus videos para seguir aprendiendo.. Saludos desde Euskadi
I’m actually looking to replace the original filter for my 6-cup Bialetti Moka Express with an E&B filter. Replacement parts are tough to find, other than gasket and gasket/filter packages, here in Canada. Especially non-Bialetti parts. I just replaced my basket for a paltry $8CAD but had to pay $12 in shipping! Within Canada!! To put it into perspective, the original pot cost $36 + VAT (sales tax) a little over a year ago. Though, to be fair, they’ve gone up to around $55CAD since then so getting the basket instead of a new pot was totally worth it. Needless to say, I’m going to take better care of this basket. Going back to the E&B filter; last I looked I have to order it directly from E&B for “I’m-afraid-to-find-out-how-much” money.
Hi… sometimes in my moka pot there is just steam coming out and no coffee. When does this happen? I am using the ground coffee from the supermarket. Is it not the correct one?
hi. could you please tell me the procedure you use to make the coffee? from that we can understand how to fix it
I bought a six cup mokka pot but I usually only need 4 shots is that OK to use it this way?
If you use less coffee on a 6 cups basket you won't get the same result. You can use it yes, but it will be different
how much ml coffee and how many ml milk should we pour for flat white ?
That is a question that nobody can surely answer. Depending on the country you go their flat white have different sizes.
The one I'm used to from my years working in London is: in a cup of 5 oz (147ml)
37ml coffee and 110 ml milk (more or less).
Wait how did you get the coffee to look light brown and creamy?
like I say in the video, we need to put more coffee in the basket and stop the brew before. The coffee is more viscous at the beginning and more water at the end of the extraction.
What do you use to grind your coffee
I use a Comandante hand grinder or a Breville/Sage one
Is water put hot or luke?
in this case I can suggest lukewarm to increase the extraction
So there is a crema on your coffee bit impossible to make with moka machine
That is frothy milk coloured with coffee
Great and informative video, thank you so much!
Thank you very much for your feedback! 🙏
Nicely done Matteo! Thanks!
Thank you very much JIm. 🙏
Nice video. Keep it up! 🤎
So, 20 g of coffee, we get 80 g of dark coffee, and 120 g of milk, am I right? I'm thinking which coffee maker I should choose for 100 g of milk: 1 cup (60 ml) or 2 cups (90 ml), could anyone recommend?) 🤔
With the 1 cup is a bit hard to make strong coffee. I think a 2 cups can be perfect for you. You can follow the same principal I use for the 3 cups. You can put slightly less water in the pot so you won't get too much coffee. it's important that is strong
Matteo, thank you very much for your recommendation! I'll take your advice:) 🤩
I can't make the pretty design it all mixes together when I pour it. 😭
Sorry to hear that. Important is to get the right texture, the pouring is about technique and practice