Finally, an Italian RUclipsr who didn't say you'll ruin your Moka Pot by cleaning it! I made a video on how to brew with a Moka Pot and every other comment was somebody pissed off because I said basically the same thing you did. It's not hard people: everything needs to be cleaned if you don't want it to taste rancid.
after brewing don’t leave the wet coffee in the pot for days, clean the filter every once in a while and you are good. the patina in the top is fine, it’s never rancid. using a moka pot isn’t rocket science.
No.7 - Don't overfill the basket. If coffee grounds get into the thread the moka pot won't seal correctly. This always means spluttering and a ruined brew.
@@mdh4h3r6 Level is fine. Just make sure there are no grinds on the rim when putting it together. I run my finger along it to make sure that any grinds are pushed into the middle. I also know that 9g of coffee is perfect for my one-cup Moka, so that's what I do.
I love your accent and sense of humour! I wanted to avoid having to buy a big bulky coffee machine and didn't know much about moka pots. Then came across your channel and am hooked; I've learned so much and am now more certain that I don't need a big coffee machine! Terrific videos - thank you so much!
I found a DeLonghi electric moka pot at Goodwill for $18. It is old (and very solid). It looked like it was used ONCE and sat in a closet for a couple of decades before it was donated. But my very favorite of all is the Bialetti Mukka Pot. They say it is for cappuccino but I think it works better for coffee. It is one of the few devices that has a special internal valve that builds pressure and suddenly releases it. Unlike my Gaggia Classic Pro.... I get a nice, big cup of coffee that is as hot as it gets. I found it for $35 on my local facebook.
No matter what method you use, a good grinder is needed always. Pour over is the best for home imo. Moka pots are great when you want to mimic milk drinks.
As a kid of Italian migrants, I grew up in Australia around my mum, relatives and family friends using their cafeterias (Moka pots) to make espresso on a daily basis. It was weird that my Aussie friends didn’t know what espresso was! When I left home, mum gifted me her old cafeteria which I still use over 30yrs later (needs a new gasket though). The pot is well used and well trained! Those are 6 great tips. Two additional tips I’ve picked up: 1/Use hot water - the coffee will extract sooner without the puck potentially overheating / drying out during the time the cold water takes to reach extraction temperature. Use a tea towel to hold the boiler when screwing the top on! 2/ if storing for a long time, wash well, dry completely and drop some fresh ground coffee in the boiler. And bonus 3/ don’t plunge the hot boiler into cold water or under running water (some channels advise this at the end of extraction - crazy idea). It can condense the steam in the boiler which will create a vacuum that can suck the basket into the boiler. Bye bye pot if that happens. Salute!
Hi! Thanks for sharing your story. Crazy how Australia changed in terms of coffee. About your tips, good to use warm water, but there is also a downside of that. About the storing, good to wash and dry completely, but be careful with ground coffee there, because if by any chance it absorb moist, then it will build mould.
@@frankguy6843 disconnected from reality eh? Tell that to basic high school physics (steam condensation creating a vacuum) and a past cafeteria of mine. **SMH**
@@robsalvv5853 The pressures inside a moka pot are just not going to reach high enough to do what you claim, the physics is sound, the magnitude is way off
Thanks for your tutorials. They have significantly improved my moka pot brewing experience. The thermometer trick was especially helpful. It's great to know that it's actually heating up! Setting the heat to 3 on my induction stove just barely heats the thing up, whereas 1 and 2 actually don't seem to break even, and cause it to cool down over time instead. I use this to my advantage to control the flow of coffee. Now here are some of my own tips! It's great using a filter above the coffee. It produces a brew that is cleaner and less bitter. I actually use filter below the coffee as well, to prevent the coffee from flowing back into the water tank. It makes cleanup just a little bit easier. When it comes to cleaning up the moka pot, removing the gasket underneath the upper tank can be quite tricky at first. I use the tip of a butter knife. Just slide it in from the center, angle the knife so that it gets underneath the gasket, hold onto the gasket with your fingers so it doesn't go back in, and move the knife around the perimeter of the gasket from underneath until it comes out enough for you to finally pull it out with your fingers. You can avoid the rubbery taste that the new gasket makes by taking it out and washing it before you brew with the moka pot for the first time. To prevent coffee from staining the upper tank after each brew, I add the leftover water from my hot kettle to the tank right after I pour out the coffee. That way, the moka pot is practically cleaning itself while it has a chance to cool down.
You made my day. I’m so glad I can help. I’m also learning a lot from all the comments I get in my videos, included yours. I really like your routine and your way of thinking, regarding cleaning as well. Thank you very much for your support! Have a great day!
@@amandaa3713 Just some generic coffee maker filters I have laying around. I flatten them and use the moka pot basket as a template to draw circles, which I cut out. It's kind of labor intensive. I hear that Aeropress filters might work as they come.
Whenever I brew some specialty coffee (yes, it works) with my Bialetti Express 1pers. Moka I always tap the coffee basket a few times to release all the air that is in the grinds so the result is nice and clean when the comes out. Plus, low heat, 30sec brew, max 32sec (depends on recipe) you can easily leave the moka lit opened as no bubbles will come out until the brew is done. On the first bubble-> straight under the water to stop the brewing so all the acidity doesn't get released.
Thanks. I lived in ltaly for almost 20 years so wasn't making those mistakes but, it was really interesting to learn WHY not to do them. Still use the moka pot that my friends gave me as a farewell present 30 years ago too. I use it everyday so, it was lucky they included a supply of gaskets and handles in the gift, as it was many years before they were available here in Aotearoa/ New Zealand. I still remember how silly l felt holding a moka sobbing my heart out. Off to clean mine now though, as l've realised it's been a while.😊
I found an older moka pot at a thrift store and figured I could try it. Thank you for your videos. They have been so helpful, especially about cleaning all the parts.
@@michaelthibault7930 One pot serves 3 people! They might feel bad if their host hogs the entire pot. Did you not see in the video, the host sharing the "first cup" ...BITTER! And then he took the "second cup" ...WATERY! That's when he said it should be stirred before serving. You eat that entire mini Marie Callendar fruit pie all by yourself, doncha!😅 (Pkg states, "3 servings"😮)
thanks! i was sure that i wasnt going to be guilty in doing any mistakes but one actually was useful - i do use too much heat when making coffee which explain why sometimes the water gets pressed through the ring and out the side of the pot! I will try to contain myself but when you want coffee, and fast, you are tempted to turn the heat up for faster brew..
Because my kitchen stove is electric I use a propane fueled single burner camping stove on its lowest setting which works perfectly. I agree about keeping your Moka Pot clean and just about everything else in the video. Well done.
I was so pleased to find you today, and I love your articles. It’s refreshing to find someone who is knowledgeable and gives helpful advice in such a precise and friendly way. I adore your accent too 💜
My brother in law gave me his Moka pot because he could not make a decent cup of coffee in it. I tried it a few times and just could not get the coffee strong enough, so it sat unused at the back of my kitchen shelf. Having followed your advice, I now make fantastic, near espresso coffee every time. I was tamping the coffee in the filter before, in an attempt to use more coffee for a stronger brew, then compounding my mistake by letting it burble away like a percolator after extraction was complete. I now love my Moka pot.
I've been making coffee in my little moka pot every day for almost 10 years. I like to lightly tamp the grounds - it makes it a little stronger. I've also always made it on a big burner, but place it so that the handle isn't over the flame. I've been totally brain dead and put in the grounds with no water, so that after a while I figured it out when it smelled like it was burning. It still didn't seem to damage the pot or the gaskets.
That last point worked beautifully. Mine not cleaned for 5 years and now it works so much better and the coffee tastes better as well. Seems so obvious!
You are now my Italian coffee go to master! 😃👍 As an English guy who now lives in Bella Italia... I thought my moka skills were pretty good considering all of my "expert" Italian friends advice!...🤣 Now it looks I will ne the one teaching them how to correctly prepare coffee. The biggest mistake you showed me, was pressing the coffee into the basket/filter. When I wake up tomorrow for my fresh brew I shall no longer press it...Grazie Fratello. 😊😃👌☕️ Also I hope you don't mind me giving a genuine compliment... your English language is very good mate. 😃👍👊
Hi! I'm glad I could manage to help you. Many Italian actually still don't know how to use it properly. Hope you coffee with Moka now will taste better. Thank you for the compliment. Actually I used to live in London for many years and avoid Italians to make sure my English improved 😂
Thanks for a great tutorial. Just a couple of tips i'd like to add. The sealing gasket needs changing regularly and i prefer to use a camping stove instead of one of my cooker rings.
The "too hot" is a common problem. I have an induction cooktop and managed to find an induction suitable moka pot. I get the best results by keeping the power output of a 1200 W sector dow to around 30% output. This removes the spluttering/gurgling sound and the coffee gently rises up through the siphon.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I've been drinking mokka pot coffee from Bialetti 3 cups for a few years. I tamp the coffee down quite firmly and get an espresso-like first 1cm of more viscous black coffee. I pour that off for my espresso. I then let the rest brew for a less stong mix for my partner. It works really well, but you're right that I have tamped it down so firmly a couple of times that it has blocked and spluttered.
you can lightly compress the grounds in the basket if you leave just a small amount of room at the tip and if your grounds are a little coarser than they need to be. I've been doing it for a while now, and my coffee is still consistently extracted with no dry spots or channeling, but I am able to get a slightly heavier dose and a coffee with more body out of the brew
You know your variable and how to control it and you should continue with that. About your way to distribute the coffee in the basket, I like it (I also do it sometimes in the same way), but most of the people that use Moka pot in this planet don't have a grinder and buy already pre ground coffee and that usually is fine ground. So for them is better to avoid it.
In Italy now, just made coffee for the first time in a Moka Pot…I thought you put Milk in the Top and water on the bottom 🙃ironic but it came out ok, the water and mile actually mixed to make a latte type coffee. The Biggest problem, was too much liquid and I made a mess😮. Going to try again now, appreciate the tips ❤
With the classic Moka Express you are not suppose to put milk. There is another Biallt moka called Mukka where you can put the milk on top. Enjoy Italy!
Quick question on the cleaning. I do clean regulary with taking the parts out, piercing the filter holes and getting the chunks out and all. Then cleaning it with warm water. But what with the use of dishwasher soap? I've always heard that you don't clean it with the soap because that little film layer doesn't give you the metal taste that you have when you make it the first couple of times.
You can use soap without problem. The saying on the layer is a myth. The oils can create rancid flavours. So cleaning is good. You can use soap, no dishwasher, but make use you rinse it well and dry the Moka afterwards. That is the most important thing.
I have recently bought a stainless steel moka pot from Giannini. It is so interesting to see different models applying the same basic methods of brewing coffee but in slightly different ways. I really want to make a comparison between my Bialetti and the Giannini moka pots but I sometimes find it difficult to achieve a consistent brew which tastes the same as the coffee the day before 😅 so maybe I should start with that first.
Comparisons are always interesting. The most important thing is coffee brewing, and I'm talking about all the brewing methods, is to be able to control variables. To be able to control them, first of all with need to understand them. That is the only way. Everyone and every Moka can make a good coffee, but what we should aim for is consistency. You are right when you say sometimes is difficult to achieve consistency but with knowledge and methodology we can do it.
Great video, about stirring the coffee, the video could benefit a lot by an example of you doing it, I'm just guessing how to do it hehe. Also, I would love to hear if you fill the Moka with hot or cold water. Thanks for all your tips :)
Thanks for your comment and feedback. This video is just my top 6 mistakes about moka pot, I have several videos here on my channel where I explain more in depth techniques. I also made a video about hot and cold water. I will appreciate if check that out and also if you want share your experience. Thanks again :)
Thanks a lot, I watched the other videos now. Keep up the great work :) btw, if is there a video explaining some other mistakes, I would love to hear, my Moka have 2 constant issues: coffee coming out watery and sometimes not coming water at all :/
@@matteofromtheswamps ok I can see this pattern, every time it went wrong I was using hot water and you talk about it hehe, I will avoid it, thanks for the tips 🙏
@@matteofromtheswamps thank you! That is very helpful. Without the soap, I don't see how I can easily wash off the coffee from the silicon gasket and other parts of the pot. It is the oil that would get rancid, after all.
@@thihal123 I always remove the parts and keep them stored separately. I you also do that, soap and wash is easy. If you don't take apart the component, soap can remain trapped inside. So if you take apart the components, soap, wash and dry is very fine.
Thanks for the tips, however I do use the tamper to compress the coffee in the basket but with a gentle pressure and it works perfectly, no channeling and no bitterness. Ciao Mateo
Thanks for the comment. Honestly with you, there is no nothing wrong about tamping if you know how to manage it. I have some friends that can master it, but I try to advice against it now. One day I'll make a full video and explain how to manage it. You are already forward XD
Hello, so glad I've found your video. After using my espresso maker for several years with satisfying results, suddenly I've found that my coffee does not taste good. Three things I might adjust : replacing the gasket periodically ; using only cold water ; lowering the heat to med-high ; raising even more that I currently do the espresso from the heat source (I'll see whether I can get a 'plate'). What about the filter, no need to replace it ? Thank you. (I will keep you posted on my success !)
Thanks so much for your comment and sharing your experience. I have a question for you. What about the water you use to brew the coffee? You using the same water or you changed it?
@@matteofromtheswamps I decided to soak all the parts in white vinegar and a bit of water. I suspected the gasket created that unpleasant taste although it is in good condition. It seems to have solved the problem (for now) !
Fantastic video, my friend! I just fill the water to the line just below the pressure valve, filter not too full of coffee, carefully pour just a little water over the top of the coffee, and carefully return the top half. I don’t know if this is correct? Maybe this ‘primes the pump’ and distributes water more evenly too the coffee? Also, I hear some say to brew the coffee patiently, at the lowest temperature, to achieve the most flavor possible out of the coffee beans. What do you think? Again, thank you my friend, and subscribed.
Thank you so much for sharing these info and for the support. There is nothing wrong on your method. pre wetting the coffee ground is something I've been experimenting and for sure I'll make a video about that. brewing slower increase the extraction because the longer contact time water/coffee. So yes, more flavours in general.
How often to change the filter/ gasket ? And seems awkward to remove, and to damage gasket upon removal? Not obvious where to order new filters, gaskets from. Are they standard sizes?
That it depends on the usage and the maintenance. The rubber gasket can get worn out within a year. The silicon one I still have it since 2020 and still working amazingly. I always remove and wash it. Never use sharp items to remove the, like for example a knife, I use a thin teaspoon. If the rubber gasket is old it can break when you try to remove, but that is a sign that it should have been changed. The size depends on the brand of Moka Pot, even if usually the "cup size" is pretty standard across the brands. So if you have a 3 cups moka, I would search for 3 cups filter and gasket
Most pots will be aluminium although Bialetti does make at least one steel model. You can get a plate to sit between the pot and the hob to enable you to use an aluminium pot. The use of boiling water from the kettle is contentious with some people, I personally do it and believe it gives a superior coffee with no cooking of the coffee while the pot is heating to boiling. Remember the base will be hot as soon as you pour in the boiling water.
I never suggest hot water because that can be a cause of sputtering. but high temperature definitely help with a good extraction. Then it depends on the coffee. For the induction you can get a stainless steel pot or an induction adapter and you can use the aluminium one on it.
Super cool video! I just got my first moka pot & Im learning how to use it. This video was really fun & gave plenty of tips that the longer, more analytical videos gave.
Your video was to the point, How can you clean the inside of a moka chamber - where you put the water - from all the black spots, that have been built through the years? I have tried vinegar etc but nothing works. Thanks
Hello, i am having partially the problem #2. Water is not coming up , leaving half of it in thr lower chamber. Pressure is not created i guess. I cleaned everything, turned safety velve...no idea what to do else
Hi! Does it start sputtering? That can be caused by water boiling to aggressively in the boiler. That can be caused by too much resistance in the coffee basket. Grind slightly coarser the coffee, if you can't, do not press or tap too hard the coffee in the basket. This will give more space to the water to pass and reduce the aggressive boiling. Also, you can remove the pot from the stove for a few seconds and then place it back, the water will reduce a bit the temperature and run more smoothly.
Stirring is an ineffective way of homogenising a coffee solution for distribution amongst two people. A superior alternative is to pour according to the Thue-Morse Sequence. The optimal series of four equal pours is ABBA. If you desire a yet more equitable share, you can continue with BAAB.
Thanks for this video! Love the info and the humor. One thing I still want to know is what to use to clean my moka pot. Obviously not fragranced dish soap but what is the proper cleaner?
Hi Sandy, I made a full video about Moka Pot cleaning that you can check here: ruclips.net/video/XZzPEdfkP08/видео.html Have a look if you want. About the not fragranced dish shop you are right, but it's very challenging to find one that is not. At least here in Italy. Thanks so much for the nice words. :)
I recently ordered a 6-cup Bialetti moka pot but I think most often I'll only need to brew 1 or 2 shots worth of espresso each time. Maybe once in a while 3-5 shots when I have a few guests coming over. Think I should be fine with a pot that size or should I exchange it for something a bit smaller?
Hi, I always suggest using the full capacity of the basket for a better result. I made a video where I explain why you should put less coffee. I link it here ruclips.net/video/81ZSKML44bY/видео.htmlsi=BGNGd0OdJQMof2Hb I think you should invest in a smaller pot, you waste less coffee and you will be more satisfy.
Well turns out I am guilty of a few of these things without having a single idea I was doing anything wrong. I'll make some changes, thanks for the video my friend!
I never suggest placing boiling water because it can lead to sputtering. You can place warm water inside. I made a video specifically on that on my channel with some good guidelines.
My first coffee in my moka pot came out thick like an espresso. But every one after is thinner, like very dark coffee. I am not packing down the coffee, i fill up the bottom with hot water below the valve and a heat on low. I dont know what in doing different from the first time. Im using a moka pot Venus.
Don't: Don't forget it on the stove until the handle melts off Do: if you have an electric kettle, use that to heat the water before putting it in the moka pot. I never had burnt coffee after I started doing this
The heat thing is a big one. That's what made the difference for us. Moreover, fill the pot with boiling water before putting it on the stove. The whole thing gets hot, but nothing that a towel won't fix. It's the same principle though as the grounds can otherwise literally roast in your pot. Boiling water in, medium heat, excellent results. And clean your coffee pot. Of course you should.
The roasted ground coffee in the pot is a myth. Water is able to control the temperature of the material, so if you keep the heat low and inside the circumference of the moka, nothing bad will happen to the coffee. Instead what could happen is sputtering.
Would you advise washing the moka pot with detergents? I know that stripping the metal of all the residual oils will lead to a metallic taste in coffee -- is that even true?
Yes I do advice if the moka needs it. You won't strip any metal off in you use a soft sponge. That story about the oil is a wrong fact. Moka should be clean.
I am guilty of 6, bit of 5 sometimes, 3 and 1 also sometimes. With 6 i was feeling the diffrence but haven't thought about it at all. Glad this video popped up on my page! Now i go for your cleaning video and then some drink heh
Thanks for the comment and sharing. The stirring is actually something so banal but yet can make a huge different when you share coffee with other people. Thank you very much for the support :)
@@matteofromtheswamps After this and cleaning video i made to me and my brother tonic espresso and this time without mistakes above (and today's morning as well haha). It was HUGE diffrence with only that few steps. Thank you very much as well! ^.^
The reality is that Moka doesn’t make crema. It’s not espresso. It doesn’t work with the same pressure. Moka is 1.5/2 bars, espresso is 9 bars. This pressure makes the crema. If you taste burnt also depends on the coffee you are using . The reduce burning , try my beginners method. You can find the video on my channels
@@matteofromtheswamps ruclips.net/user/shorts_SqYwFo1qGM?si=frkQzJiE9snL5F13 Matteo, what do you think about this nonna, did she get crema from whisking sugar and a little bit of coffee? Please comment. Ty.
Hi, I over heated it and I saw some white gummy thing coming out of the valve and since then the water comes out of the valve. Please help what can I do?
Well, it depends. What if it sputter right at the beginning? For me it's important using the right amount of water I place in the boiler for the best balance. With a gentle heating you can avoid sputtering from beginning to the end
If your moka-pot produced coffee that was not hot enough, it is probably because you used too fine of a grind, or tamped it too tight. To avoid possible problems with any grind: add boiling hot water to the bottom part of the moka pot before screwing it together. Heating too fast can exacerbate the problem. Here is what is going on... hot air pressure from heating (HAPFH) can gently release itself through coarser-ground, not-tamped coffee. The water can get hot enough before it goes through the coffee. When it is too fine (or tight or heated too fast) the HAPFH cannot get out, which causes the WATER to go up through the grounds before it is hot as the HAPFH cannot gently escape thru the grounds..
Tamp or not to tamp depends on you coffee grinder size. I buy a ground coffee of the same manufacturer and I've found out I need to tamp to get non-watery coffee.
Thanks. Nice, but with Moccamaster you make filter coffee, moka is a bit different. Moccamaster is nice but a bit limited. There are better brewers on the market.
Question: how does the mocca machine work in high altitudes ie on the Alps? At 1750m water boiling temp is around 94°c (not 100°C)... How do we go around this problem?
I suggest you put room temperature water in the boiler, and use low heat. It should be fine and avoid boiling point. If you find difficulty, you can try the trick I do in my 6 cups moka pot video to avoid the high temperature on the stove. That will work. If you see that you don't have enough temperature to extract well the coffee, grind slightly finer to increase contact surface between coffee and water.
filling with warm water depends on coffee roast level. Dark roast coffee room temperature water, light roast warm water, but never boiling water, that can encourage sputtering.
The reality Rob is that moka pot is not made to achieve the crema like an espresso, you need much more pressure or a valve to achieve that. Things that bialetti moka express doesn’t have them
IMO, you want to avoid 'crema' in a moka-pot. It tends to give the coffee a burned tasted. IMO: pour it off just as it starts hard-sputtering for best results.
From my experience, try Ethiopian Sidamo, that’s my favorite! find a coffee roaster/ grinder close to your home ( I can’t stand the coffee grinder noise 😂) You can store some of it inyour freezer , so you can have a stash for a few weeks, there’s nothing like a Bialetti 🤗👍👍👍& for me using hot water is no issue at all.
Ethiopia is always good! careful with placing coffee in the freezer. Taking it in and out make the ground moist because coffee has the ability to absorb humidity and this will ruin the coffee. If you want to store in freezer you should portion it and take out what you need that day. Otherwise you can use vacuum container and leave it in the cupboard.
It seems whenever we change the rubber gasket the pot steams without expressing anything. What causes this and how can we overcome the problem? We now have several pots that don't work because of this.
it's probably the gasket. I had the same issue a couple of years ago on a 4 cups Moka. At the end was the low quality gasket. I went for a silicon one. I never went back. Silicon is so much better. I recommend it
My biggest problem was loosening or taking the pot apart to remove old grains, its always tight!! One day when struggling to do this, i broke the handle, luckily a moka stokist did a cheap repair for me
I think the newer silicone gaskets are better and seem to last forever as they don't perish like traditional rubber. I notice all the more expensive machines like the Alessi 9090 ( hand - scalder ) use the silicone gasket.
Okay but nobody told me not to put it in the dishwasher and I did after I accidentally left it w gounds in it and it molded. Now the pot is powdery grey instead of silver. How do I fix this??! Please help I cannot find how to restore it and it was a gift from someone I cannot replace it….
Hi, year that is a common mistake unfortunately. The reaction is not reversible. So the moka can stay powdery grey. Nothing it's going to happen. No worries. About the mouldy, yes that also happen quiet often. Make use you remove the mould completely before brewing coffee. A hard place to remove it is inside the basket.
whether or not to tamper the coffee powder before heating is debatable. My friend who dragged me into coffee addiction tells me that tampering is not really necessary, but a coffee expert in my country, whom that friend of mine learned a lot from, tampers the coffee himself and makes good coffee out of it. Now in this video I'm told again that I shouldn't tamper the coffee, so what should I do?
There is no "wrong" way so long as it can push water through the grinds, so do what suits you best. I have tried from a loose half basket of grinds to a fully topped off and tamped basket with an additional filter paper. The best part of the brew is always the first ~half of what it pushes through, so if you only half fill the basket, the last half will end up mostly just being hot water - which is fine if you want a weaker brew. For myself now I usually just mostly fill the basket loosely and don't worry about it too much. And for all the videos of people with million dollar coffee grinders and machines or "best methods" just remember the single biggest factor in the cup is the bean. Find one you like. 🙂
Thanks for the comment. So, I don't suggest tamping because moka pot is not like espresso, you won't have the same pressure you get from an espresso machine. If you grind fine and tamp, the water won't be able to come up because there is too much resistance. When you are an expert you also know how to control grind size, but if you are not expert, you risk to make a mess. That's why. May I ask which country you are from?
Ohh my my when u made my coffee from the mocha pot for the first time when the coffee was coming through the chimney after a few seconds it started spilling it across instead of lower pressure if was too high coffee and spilled all arround my kitchen what do I do
That means the temperature of the water in the moka is too high. In that case my suggestion is to remove the moka from the stove for a few second, that will calm down the water and after a bit, place back the moka on the stove (with heat always at lower temperature) you should see the flow coming slower and more regular. Then for the next time grind your coffee slightly coarser if you can.
Finally, an Italian RUclipsr who didn't say you'll ruin your Moka Pot by cleaning it!
I made a video on how to brew with a Moka Pot and every other comment was somebody pissed off because I said basically the same thing you did. It's not hard people: everything needs to be cleaned if you don't want it to taste rancid.
Sorry to hear about the comment you get. Unfortunately people still believe to old myths. Always happy to hear that someone thinks like I do
after brewing don’t leave the wet coffee in the pot for days, clean the filter every once in a while and you are good. the patina in the top is fine, it’s never rancid. using a moka pot isn’t rocket science.
I clean, thoroughly, and immediately, but never with soap. My 78 moms pots are in great condition, even after 30 years.
@@DrDavelopehow do you have 78 moms?😂 you so crazy
@@anonymousmc7727 mothers day makes him poor every year.
No.7 - Don't overfill the basket. If coffee grounds get into the thread the moka pot won't seal correctly. This always means spluttering and a ruined brew.
Like this as well! Also the gasket can get ruined from coffee ground scratching on it. Very good top mistake!
thanks for the extra tip! do you recommend filling the basket all the way to the top or slightly below?
@@mdh4h3r6 Level is fine. Just make sure there are no grinds on the rim when putting it together. I run my finger along it to make sure that any grinds are pushed into the middle. I also know that 9g of coffee is perfect for my one-cup Moka, so that's what I do.
@@AndyGait thanks a ton!
@@mdh4h3r6 No problem, my friend.
I love your accent and sense of humour! I wanted to avoid having to buy a big bulky coffee machine and didn't know much about moka pots. Then came across your channel and am hooked; I've learned so much and am now more certain that I don't need a big coffee machine! Terrific videos - thank you so much!
Thank you so much for your nice words, it means a lot to me. 🙏
I found a DeLonghi electric moka pot at Goodwill for $18. It is old (and very solid). It looked like it was used ONCE and sat in a closet for a couple of decades before it was donated.
But my very favorite of all is the Bialetti Mukka Pot. They say it is for cappuccino but I think it works better for coffee. It is one of the few devices that has a special internal valve that builds pressure and suddenly releases it. Unlike my Gaggia Classic Pro.... I get a nice, big cup of coffee that is as hot as it gets. I found it for $35 on my local facebook.
No matter what method you use, a good grinder is needed always. Pour over is the best for home imo. Moka pots are great when you want to mimic milk drinks.
As a kid of Italian migrants, I grew up in Australia around my mum, relatives and family friends using their cafeterias (Moka pots) to make espresso on a daily basis. It was weird that my Aussie friends didn’t know what espresso was! When I left home, mum gifted me her old cafeteria which I still use over 30yrs later (needs a new gasket though). The pot is well used and well trained!
Those are 6 great tips. Two additional tips I’ve picked up:
1/Use hot water - the coffee will extract sooner without the puck potentially overheating / drying out during the time the cold water takes to reach extraction temperature. Use a tea towel to hold the boiler when screwing the top on!
2/ if storing for a long time, wash well, dry completely and drop some fresh ground coffee in the boiler.
And bonus 3/ don’t plunge the hot boiler into cold water or under running water (some channels advise this at the end of extraction - crazy idea). It can condense the steam in the boiler which will create a vacuum that can suck the basket into the boiler. Bye bye pot if that happens.
Salute!
Hi! Thanks for sharing your story. Crazy how Australia changed in terms of coffee.
About your tips, good to use warm water, but there is also a downside of that. About the storing, good to wash and dry completely, but be careful with ground coffee there, because if by any chance it absorb moist, then it will build mould.
@@RobertSmith-up9rz lol rrrrrrrrrrrright
That last part is so disconnected from reality, I am not sure who told you that, but no lmao
@@frankguy6843 disconnected from reality eh? Tell that to basic high school physics (steam condensation creating a vacuum) and a past cafeteria of mine. **SMH**
@@robsalvv5853 The pressures inside a moka pot are just not going to reach high enough to do what you claim, the physics is sound, the magnitude is way off
Thanks for your tutorials. They have significantly improved my moka pot brewing experience. The thermometer trick was especially helpful. It's great to know that it's actually heating up! Setting the heat to 3 on my induction stove just barely heats the thing up, whereas 1 and 2 actually don't seem to break even, and cause it to cool down over time instead. I use this to my advantage to control the flow of coffee.
Now here are some of my own tips!
It's great using a filter above the coffee. It produces a brew that is cleaner and less bitter. I actually use filter below the coffee as well, to prevent the coffee from flowing back into the water tank. It makes cleanup just a little bit easier.
When it comes to cleaning up the moka pot, removing the gasket underneath the upper tank can be quite tricky at first. I use the tip of a butter knife. Just slide it in from the center, angle the knife so that it gets underneath the gasket, hold onto the gasket with your fingers so it doesn't go back in, and move the knife around the perimeter of the gasket from underneath until it comes out enough for you to finally pull it out with your fingers. You can avoid the rubbery taste that the new gasket makes by taking it out and washing it before you brew with the moka pot for the first time.
To prevent coffee from staining the upper tank after each brew, I add the leftover water from my hot kettle to the tank right after I pour out the coffee. That way, the moka pot is practically cleaning itself while it has a chance to cool down.
You made my day. I’m so glad I can help. I’m also learning a lot from all the comments I get in my videos, included yours. I really like your routine and your way of thinking, regarding cleaning as well. Thank you very much for your support! Have a great day!
@caveymoth
What filter do you use?
@@amandaa3713 Just some generic coffee maker filters I have laying around. I flatten them and use the moka pot basket as a template to draw circles, which I cut out. It's kind of labor intensive. I hear that Aeropress filters might work as they come.
Whenever I brew some specialty coffee (yes, it works) with my Bialetti Express 1pers. Moka I always tap the coffee basket a few times to release all the air that is in the grinds so the result is nice and clean when the comes out. Plus, low heat, 30sec brew, max 32sec (depends on recipe) you can easily leave the moka lit opened as no bubbles will come out until the brew is done. On the first bubble-> straight under the water to stop the brewing so all the acidity doesn't get released.
Thanks. I lived in ltaly for almost 20 years so wasn't making those mistakes but, it was really interesting to learn WHY not to do them. Still use the moka pot that my friends gave me as a farewell present 30 years ago too. I use it everyday so, it was lucky they included a supply of gaskets and handles in the gift, as it was many years before they were available here in Aotearoa/ New Zealand. I still remember how silly l felt holding a moka sobbing my heart out. Off to clean mine now though, as l've realised it's been a while.😊
Thank you for sharing your story. A well kept moka can last for a very long time
I found an older moka pot at a thrift store and figured I could try it. Thank you for your videos. They have been so helpful, especially about cleaning all the parts.
Thanks for your comment. I'm happy I could help
The only one that I wasn't doing i properly s stirring the coffee, and thank you very much for that tip.
You're doing it wrong!
Pour the entire output of the moka pot into one cup, and you're done. No need to stir it in the maker. That's just silly.
Same! I have a three-cup moka pot and will do that from now on. Explains why the first cup is more watery than the next cups!
@@michaelthibault7930
One pot serves 3 people! They might feel bad if their host hogs the entire pot.
Did you not see in the video, the host sharing the "first cup" ...BITTER!
And then he took the "second cup" ...WATERY!
That's when he said it should be stirred before serving.
You eat that entire mini Marie Callendar fruit pie all by yourself, doncha!😅 (Pkg states, "3 servings"😮)
I bought this machine from a friend but no booklet, you have helped me immensely
Glad I could help.
thanks! i was sure that i wasnt going to be guilty in doing any mistakes but one actually was useful - i do use too much heat when making coffee which explain why sometimes the water gets pressed through the ring and out the side of the pot! I will try to contain myself but when you want coffee, and fast, you are tempted to turn the heat up for faster brew..
when you put the heat up you gain a few seconds, but if then the water boil it sill slow down because the sputtering.
Because my kitchen stove is electric I use a propane fueled single burner camping stove on its lowest setting which works perfectly. I agree about keeping your Moka Pot clean and just about everything else in the video. Well done.
I was so pleased to find you today, and I love your articles. It’s refreshing to find someone who is knowledgeable and gives helpful advice in such a precise and friendly way. I adore your accent too 💜
Thanks you very much for your comment. It makes me happy that I could help. Thanks again! ☺
My brother in law gave me his Moka pot because he could not make a decent cup of coffee in it. I tried it a few times and just could not get the coffee strong enough, so it sat unused at the back of my kitchen shelf. Having followed your advice, I now make fantastic, near espresso coffee every time. I was tamping the coffee in the filter before, in an attempt to use more coffee for a stronger brew, then compounding my mistake by letting it burble away like a percolator after extraction was complete. I now love my Moka pot.
I've been making coffee in my little moka pot every day for almost 10 years. I like to lightly tamp the grounds - it makes it a little stronger. I've also always made it on a big burner, but place it so that the handle isn't over the flame. I've been totally brain dead and put in the grounds with no water, so that after a while I figured it out when it smelled like it was burning. It still didn't seem to damage the pot or the gaskets.
If you're in Italy - find a Bialetti store! So much fun for Moka Pot enthusiasts!
That last point worked beautifully. Mine not cleaned for 5 years and now it works so much better and the coffee tastes better as well. Seems so obvious!
You are now my Italian coffee go to master! 😃👍 As an English guy who now lives in Bella Italia... I thought my moka skills were pretty good considering all of my "expert" Italian friends advice!...🤣 Now it looks I will ne the one teaching them how to correctly prepare coffee. The biggest mistake you showed me, was pressing the coffee into the basket/filter. When I wake up tomorrow for my fresh brew I shall no longer press it...Grazie Fratello. 😊😃👌☕️ Also I hope you don't mind me giving a genuine compliment... your English language is very good mate. 😃👍👊
Hi! I'm glad I could manage to help you. Many Italian actually still don't know how to use it properly. Hope you coffee with Moka now will taste better.
Thank you for the compliment. Actually I used to live in London for many years and avoid Italians to make sure my English improved 😂
Thanks for a great tutorial. Just a couple of tips i'd like to add. The sealing gasket needs changing regularly and i prefer to use a camping stove instead of one of my cooker rings.
I also started using a MSR camping burner. Way better.
I wish you would say more about HOW to clean the Moka pot. Since we are not supposed to use soap, what do you recommend?
I actually made a full video about that and it’s on my channel. You can check it out. It’s also the most popular one
Thanks!
What could be possible wrong with soap?
Soap? Why don't you use shampoo instead lol
👍👍👍this is a wonderful presentation! Helpful advice, and loaded with humour!
Thanks :)
The "too hot" is a common problem. I have an induction cooktop and managed to find an induction suitable moka pot. I get the best results by keeping the power output of a 1200 W sector dow to around 30% output. This removes the spluttering/gurgling sound and the coffee gently rises up through the siphon.
I think using to high heat (overextraction) and not stirring the brew was my common mistake. Thanks for another interesting video.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I've been drinking mokka pot coffee from Bialetti 3 cups for a few years. I tamp the coffee down quite firmly and get an espresso-like first 1cm of more viscous black coffee. I pour that off for my espresso.
I then let the rest brew for a less stong mix for my partner.
It works really well, but you're right that I have tamped it down so firmly a couple of times that it has blocked and spluttered.
you can lightly compress the grounds in the basket if you leave just a small amount of room at the tip and if your grounds are a little coarser than they need to be. I've been doing it for a while now, and my coffee is still consistently extracted with no dry spots or channeling, but I am able to get a slightly heavier dose and a coffee with more body out of the brew
You know your variable and how to control it and you should continue with that. About your way to distribute the coffee in the basket, I like it (I also do it sometimes in the same way), but most of the people that use Moka pot in this planet don't have a grinder and buy already pre ground coffee and that usually is fine ground. So for them is better to avoid it.
I just tap the basket on the counter a few times to consolidate and level the coffee grounds in the basket. But I never actually tamp it.
I was always taught by Nonna to have a pile on top like Mount Vesuvius
Thank you Matteo for your interesting and very useful videos!
Thanks for your comment I really appreciate it
Oh boy, I've been blowing it here - thank you for the tips!
Thanks for your comment Patricia, I hope my tips can help you.
Just found this! I place a thin metal plate over my gas burner and put my pot on that to avoid what you described about the flames.
that is a great solution. I use an induction diffuser plate
I love your accent it makes the video even better thanks for this tips I am thinking to buy my first moka pot 😊
:) Thanks for the comment. When you going to get your pot I have many moka pot videos in my channel you can check
In Italy now, just made coffee for the first time in a Moka Pot…I thought you put Milk in the Top and water on the bottom 🙃ironic but it came out ok, the water and mile actually mixed to make a latte type coffee. The Biggest problem, was too much liquid and I made a mess😮. Going to try again now, appreciate the tips ❤
With the classic Moka Express you are not suppose to put milk. There is another Biallt moka called Mukka where you can put the milk on top. Enjoy Italy!
Great work. Love your videos Matteo
Thanks! 🙏
Thank You Mateo 👍🏼👍🏼👍🏼 Appreciate the Tips!
Thanks so much for your comment and the feedback! :)
Excellent description and great tips. Thank you!
thanks ! :)
Great video. Do you recommend aluminum or stainless steal and why?
I like aluminium mokas, but that is my personal preference. Stainless steal mokas are easy to maintain though.
Quick question on the cleaning. I do clean regulary with taking the parts out, piercing the filter holes and getting the chunks out and all. Then cleaning it with warm water.
But what with the use of dishwasher soap? I've always heard that you don't clean it with the soap because that little film layer doesn't give you the metal taste that you have when you make it the first couple of times.
You can use soap without problem. The saying on the layer is a myth. The oils can create rancid flavours. So cleaning is good. You can use soap, no dishwasher, but make use you rinse it well and dry the Moka afterwards. That is the most important thing.
I have recently bought a stainless steel moka pot from Giannini. It is so interesting to see different models applying the same basic methods of brewing coffee but in slightly different ways. I really want to make a comparison between my Bialetti and the Giannini moka pots but I sometimes find it difficult to achieve a consistent brew which tastes the same as the coffee the day before 😅 so maybe I should start with that first.
Comparisons are always interesting. The most important thing is coffee brewing, and I'm talking about all the brewing methods, is to be able to control variables. To be able to control them, first of all with need to understand them. That is the only way. Everyone and every Moka can make a good coffee, but what we should aim for is consistency. You are right when you say sometimes is difficult to achieve consistency but with knowledge and methodology we can do it.
Great video, about stirring the coffee, the video could benefit a lot by an example of you doing it, I'm just guessing how to do it hehe. Also, I would love to hear if you fill the Moka with hot or cold water. Thanks for all your tips :)
Thanks for your comment and feedback. This video is just my top 6 mistakes about moka pot, I have several videos here on my channel where I explain more in depth techniques. I also made a video about hot and cold water. I will appreciate if check that out and also if you want share your experience.
Thanks again :)
Thanks a lot, I watched the other videos now. Keep up the great work :) btw, if is there a video explaining some other mistakes, I would love to hear, my Moka have 2 constant issues: coffee coming out watery and sometimes not coming water at all :/
@@matteofromtheswamps ok I can see this pattern, every time it went wrong I was using hot water and you talk about it hehe, I will avoid it, thanks for the tips 🙏
I just got a Moka pot for Christmas, which I've never used before - or even heard of until last summer!
I hope you enjoying it. and I hope I can help to getting to know it better
Do you put cold or hot water to make coffee?
Hi, it really depends on the coffee. I made a video on my channel about that. If you want you can check it out.
When you clean the moka pot, do you recommend using the same kind of soap for cleaning regular dishes?
Hi, yes, regular soap is fine. I don't use it often. Important is to wash it well and dry it straight away to avoid oxidations
@@matteofromtheswamps thank you! That is very helpful. Without the soap, I don't see how I can easily wash off the coffee from the silicon gasket and other parts of the pot. It is the oil that would get rancid, after all.
@@thihal123 I always remove the parts and keep them stored separately. I you also do that, soap and wash is easy. If you don't take apart the component, soap can remain trapped inside. So if you take apart the components, soap, wash and dry is very fine.
@@matteofromtheswamps thank you!
I would add changing the rubber gasket is critical.
Just clean it.
Thank you! I now enjoy my coffee while using an Italian accent!
Pleasure :)
What is correct level of water? Just at the level where safety valve is, isn’t?
Just a bit lower the valve is perfect as a start
Thanks for the tips, however I do use the tamper to compress the coffee in the basket but with a gentle pressure and it works perfectly, no channeling and no bitterness. Ciao Mateo
Thanks for the comment. Honestly with you, there is no nothing wrong about tamping if you know how to manage it. I have some friends that can master it, but I try to advice against it now. One day I'll make a full video and explain how to manage it.
You are already forward XD
@@matteofromtheswamps Yesterday I put a paper filter on top of the metal filter and coffee came more clean and somehow with better taste. Cheers
@@akula1055 Amazing! yeah, Paper filter can be magic!
Hello, so glad I've found your video. After using my espresso maker for several years with satisfying results, suddenly I've found that my coffee does not taste good. Three things I might adjust : replacing the gasket periodically ; using only cold water ; lowering the heat to med-high ; raising even more that I currently do the espresso from the heat source (I'll see whether I can get a 'plate'). What about the filter, no need to replace it ? Thank you. (I will keep you posted on my success !)
Thanks so much for your comment and sharing your experience.
I have a question for you. What about the water you use to brew the coffee? You using the same water or you changed it?
@@matteofromtheswamps I use filtered water kept at room temperature.
@@matteofromtheswamps I decided to soak all the parts in white vinegar and a bit of water. I suspected the gasket created that unpleasant taste although it is in good condition. It seems to have solved the problem (for now) !
Thanks for the advice! I’m learning so much from your videos.
Fantastic video, my friend! I just fill the water to the line just below the pressure valve, filter not too full of coffee, carefully pour just a little water over the top of the coffee, and carefully return the top half.
I don’t know if this is correct? Maybe this ‘primes the pump’ and distributes water more evenly too the coffee?
Also, I hear some say to brew the coffee patiently, at the lowest temperature, to achieve the most flavor possible out of the coffee beans. What do you think? Again, thank you my friend, and subscribed.
Thank you so much for sharing these info and for the support. There is nothing wrong on your method. pre wetting the coffee ground is something I've been experimenting and for sure I'll make a video about that. brewing slower increase the extraction because the longer contact time water/coffee. So yes, more flavours in general.
Wow such simple wonderful advice thanks
How often to change the filter/ gasket ?
And seems awkward to remove, and to damage gasket upon removal?
Not obvious where to order new filters, gaskets from. Are they standard sizes?
That it depends on the usage and the maintenance. The rubber gasket can get worn out within a year. The silicon one I still have it since 2020 and still working amazingly. I always remove and wash it. Never use sharp items to remove the, like for example a knife, I use a thin teaspoon.
If the rubber gasket is old it can break when you try to remove, but that is a sign that it should have been changed.
The size depends on the brand of Moka Pot, even if usually the "cup size" is pretty standard across the brands. So if you have a 3 cups moka, I would search for 3 cups filter and gasket
If you add boiling water from the kettle, does this speed up the process ? Also I have induction, I imagine most of these are steel not aluminium ?
Most pots will be aluminium although Bialetti does make at least one steel model. You can get a plate to sit between the pot and the hob to enable you to use an aluminium pot. The use of boiling water from the kettle is contentious with some people, I personally do it and believe it gives a superior coffee with no cooking of the coffee while the pot is heating to boiling. Remember the base will be hot as soon as you pour in the boiling water.
I never suggest hot water because that can be a cause of sputtering. but high temperature definitely help with a good extraction. Then it depends on the coffee. For the induction you can get a stainless steel pot or an induction adapter and you can use the aluminium one on it.
What method would your recommend for cleaning the moka pot after use?
Thanks!
I made a separate video about that. If you want to check it out you can find it on my channel.
Super cool video! I just got my first moka pot & Im learning how to use it. This video was really fun & gave plenty of tips that the longer, more analytical videos gave.
Do you recommend putting hot water from the kettle into water chamber, to give the Moka pot a head start, then putting it on the stove?
That really depends on the coffee you using. I made a video about that here on my channel
@@matteofromtheswamps I have subscribed, I will check it out Thank you
Love your Channel:) down to Earth sensible how-to advice frome the home of moka pots ☕✨👍
Thank You 🌸☕🌼
Your video was to the point, How can you clean the inside of a moka chamber - where you put the water - from all the black spots, that have been built through the years? I have tried vinegar etc but nothing works. Thanks
Thanks so much for the comment. Try with bicarbonate of soda and water and leave it for a bit. Unfortunately that is very hard to remove
What inexpensive coffee grinder would you recomend? Thanks.
What’s your budget?
Hello, i am having partially the problem #2. Water is not coming up , leaving half of it in thr lower chamber. Pressure is not created i guess. I cleaned everything, turned safety velve...no idea what to do else
Hi! Does it start sputtering? That can be caused by water boiling to aggressively in the boiler. That can be caused by too much resistance in the coffee basket. Grind slightly coarser the coffee, if you can't, do not press or tap too hard the coffee in the basket. This will give more space to the water to pass and reduce the aggressive boiling.
Also, you can remove the pot from the stove for a few seconds and then place it back, the water will reduce a bit the temperature and run more smoothly.
What's the best comparison of mL water : gr coffee? I usually use 10 mL water : 1 gram coffee. Is that good?
Stirring is an ineffective way of homogenising a coffee solution for distribution amongst two people. A superior alternative is to pour according to the Thue-Morse Sequence. The optimal series of four equal pours is ABBA. If you desire a yet more equitable share, you can continue with BAAB.
Thanks for this video! Love the info and the humor. One thing I still want to know is what to use to clean my moka pot. Obviously not fragranced dish soap but what is the proper cleaner?
Hi Sandy, I made a full video about Moka Pot cleaning that you can check here: ruclips.net/video/XZzPEdfkP08/видео.html
Have a look if you want. About the not fragranced dish shop you are right, but it's very challenging to find one that is not. At least here in Italy.
Thanks so much for the nice words. :)
I recently ordered a 6-cup Bialetti moka pot but I think most often I'll only need to brew 1 or 2 shots worth of espresso each time. Maybe once in a while 3-5 shots when I have a few guests coming over. Think I should be fine with a pot that size or should I exchange it for something a bit smaller?
Hi, I always suggest using the full capacity of the basket for a better result. I made a video where I explain why you should put less coffee. I link it here ruclips.net/video/81ZSKML44bY/видео.htmlsi=BGNGd0OdJQMof2Hb
I think you should invest in a smaller pot, you waste less coffee and you will be more satisfy.
Well turns out I am guilty of a few of these things without having a single idea I was doing anything wrong. I'll make some changes, thanks for the video my friend!
Thanks for the comment, I hope my tips could help you
Thank you that was a useful video 🤝
Thank you for your feedback :)
thanks for the advice. I always have some water left in the pot, after the coffee has stopped coming out) Is that normal ?
Yes it is very normal. The system doesn't allow all the water to go up, also for safety reason.
Can you put boiling water in the lower part to speed up the process or does it have to be cold water?
I never suggest placing boiling water because it can lead to sputtering. You can place warm water inside. I made a video specifically on that on my channel with some good guidelines.
Thank for sharing, I'm new using moka pot.
My first coffee in my moka pot came out thick like an espresso. But every one after is thinner, like very dark coffee. I am not packing down the coffee, i fill up the bottom with hot water below the valve and a heat on low. I dont know what in doing different from the first time. Im using a moka pot Venus.
Different course of coffee grounds I believe n maybe more pressure on the first time too
Don't: Don't forget it on the stove until the handle melts off
Do: if you have an electric kettle, use that to heat the water before putting it in the moka pot. I never had burnt coffee after I started doing this
Awesome Matteo.. Thankyou😊
Thank you very much :)
The heat thing is a big one. That's what made the difference for us. Moreover, fill the pot with boiling water before putting it on the stove. The whole thing gets hot, but nothing that a towel won't fix. It's the same principle though as the grounds can otherwise literally roast in your pot.
Boiling water in, medium heat, excellent results.
And clean your coffee pot. Of course you should.
The roasted ground coffee in the pot is a myth. Water is able to control the temperature of the material, so if you keep the heat low and inside the circumference of the moka, nothing bad will happen to the coffee. Instead what could happen is sputtering.
Would you advise washing the moka pot with detergents? I know that stripping the metal of all the residual oils will lead to a metallic taste in coffee -- is that even true?
Yes I do advice if the moka needs it. You won't strip any metal off in you use a soft sponge. That story about the oil is a wrong fact. Moka should be clean.
I am guilty of 6, bit of 5 sometimes, 3 and 1 also sometimes.
With 6 i was feeling the diffrence but haven't thought about it at all.
Glad this video popped up on my page! Now i go for your cleaning video and then some drink heh
Thanks for the comment and sharing. The stirring is actually something so banal but yet can make a huge different when you share coffee with other people. Thank you very much for the support :)
@@matteofromtheswamps After this and cleaning video i made to me and my brother tonic espresso and this time without mistakes above (and today's morning as well haha). It was HUGE diffrence with only that few steps.
Thank you very much as well! ^.^
@@8DethTroll8 I’m so glad! Thanks very much sharing this with me!
My problems with moka pot are I do not get crema , and I tasted burned coffee, what should I do? Did it need extra puck-screen? Ty.
The reality is that Moka doesn’t make crema. It’s not espresso. It doesn’t work with the same pressure. Moka is 1.5/2 bars, espresso is 9 bars. This pressure makes the crema. If you taste burnt also depends on the coffee you are using . The reduce burning , try my beginners method. You can find the video on my channels
@@matteofromtheswamps ruclips.net/user/shorts_SqYwFo1qGM?si=frkQzJiE9snL5F13
Matteo, what do you think about this nonna, did she get crema from whisking sugar and a little bit of coffee? Please comment. Ty.
Hi, I over heated it and I saw some white gummy thing coming out of the valve and since then the water comes out of the valve. Please help what can I do?
Hi. white gummy things? I never heard about that. was the boiler of the pot very dirt? I suggest you to clean it well
Do you advise to use paper filters?
it depends, but I usually suggest it.
What about stopping the brewing process immediately after sputtering. Its one of the most important steps to consider.
Well, it depends. What if it sputter right at the beginning? For me it's important using the right amount of water I place in the boiler for the best balance. With a gentle heating you can avoid sputtering from beginning to the end
If your moka-pot produced coffee that was not hot enough, it is probably because you used too fine of a grind, or tamped it too tight. To avoid possible problems with any grind: add boiling hot water to the bottom part of the moka pot before screwing it together. Heating too fast can exacerbate the problem. Here is what is going on... hot air pressure from heating (HAPFH) can gently release itself through coarser-ground, not-tamped coffee. The water can get hot enough before it goes through the coffee. When it is too fine (or tight or heated too fast) the HAPFH cannot get out, which causes the WATER to go up through the grounds before it is hot as the HAPFH cannot gently escape thru the grounds..
Tamp or not to tamp depends on you coffee grinder size. I buy a ground coffee of the same manufacturer and I've found out I need to tamp to get non-watery coffee.
Yes, your point is correct. But on basic level many people tamp using fine grind coffee. You are more advance :)
Love this video. But i just use a Moccamaster, its amazing!
Thanks. Nice, but with Moccamaster you make filter coffee, moka is a bit different.
Moccamaster is nice but a bit limited. There are better brewers on the market.
Question: how does the mocca machine work in high altitudes ie on the Alps? At 1750m water boiling temp is around 94°c (not 100°C)... How do we go around this problem?
I suggest you put room temperature water in the boiler, and use low heat. It should be fine and avoid boiling point. If you find difficulty, you can try the trick I do in my 6 cups moka pot video to avoid the high temperature on the stove. That will work. If you see that you don't have enough temperature to extract well the coffee, grind slightly finer to increase contact surface between coffee and water.
@@matteofromtheswamps Thank you sir. Will try this after my siesta.
Does that safety valve ever need replacing or resetting?
Help! I put my moccapot in the dishwasher.. do you know if the pot can be saved?? 😅
Unfortunately that is a mistake many people do. The moka still working, is just the metal oxidated, but no problem at all.
What do you think about filling the chamber with hot water? Is it really good or not?
filling with warm water depends on coffee roast level. Dark roast coffee room temperature water, light roast warm water, but never boiling water, that can encourage sputtering.
Great points. Thank you. Trying several methods to obtain a Crema. Watched you video regarding this also.
The reality Rob is that moka pot is not made to achieve the crema like an espresso, you need much more pressure or a valve to achieve that. Things that bialetti moka express doesn’t have them
IMO, you want to avoid 'crema' in a moka-pot. It tends to give the coffee a burned tasted. IMO: pour it off just as it starts hard-sputtering for best results.
From my experience, try Ethiopian Sidamo, that’s my favorite! find a coffee roaster/ grinder close to your home ( I can’t stand the coffee grinder noise 😂) You can store some of it inyour freezer , so you can have a stash for a few weeks, there’s nothing like a Bialetti 🤗👍👍👍& for me using hot water is no issue at all.
Ethiopia is always good! careful with placing coffee in the freezer. Taking it in and out make the ground moist because coffee has the ability to absorb humidity and this will ruin the coffee. If you want to store in freezer you should portion it and take out what you need that day. Otherwise you can use vacuum container and leave it in the cupboard.
We have a full-size gas stove, but a single serve moka pot, is there anything I can buy so I’m not just using the edge of the flame?
you can get a stainless steel stove heat diffuser. They usually are used for induction hob, but it works on a normal stove.
Very good. Thank you from England.
It seems whenever we change the rubber gasket the pot steams without expressing anything. What causes this and how can we overcome the problem? We now have several pots that don't work because of this.
it's probably the gasket. I had the same issue a couple of years ago on a 4 cups Moka. At the end was the low quality gasket. I went for a silicon one. I never went back. Silicon is so much better. I recommend it
@@matteofromtheswamps Great. Thanks! I will look for a silicone gasket.
My biggest problem was loosening or taking the pot apart to remove old grains, its always tight!! One day when struggling to do this, i broke the handle, luckily a moka stokist did a cheap repair for me
I tamp coffe slightly. If not the coffe is just weak...as I seay brown water.
Hello. Why i mustn't tamping coffee in the moka pot?
Because otherwise water risk to not pass through or you risk channeling (when water pass only through one side of the pot)
I like your body double with the shades and jacket reacting to bad coffee ☕️ 😆!
Sometimes I like to be a comedian :)
I think the newer silicone gaskets are better and seem to last forever as they don't perish like traditional rubber. I notice all the more expensive machines like the Alessi 9090 ( hand - scalder ) use the silicone gasket.
yes correct. It lasts longer and it's better
Okay but nobody told me not to put it in the dishwasher and I did after I accidentally left it w gounds in it and it molded. Now the pot is powdery grey instead of silver. How do I fix this??! Please help I cannot find how to restore it and it was a gift from someone I cannot replace it….
Hi, year that is a common mistake unfortunately. The reaction is not reversible. So the moka can stay powdery grey. Nothing it's going to happen. No worries. About the mouldy, yes that also happen quiet often. Make use you remove the mould completely before brewing coffee. A hard place to remove it is inside the basket.
@@matteofromtheswamps h’okay 😣 thank you for replying
@@rachael7415don’t worry about that. My parents made the same mistake years ago and they still using it today 😊
How many grams or ml of coffee you suggest for the maker you use here ? 20 ?
in between 18 and 20. depending on coffee.
Anything I can do if my (electric) stovetop diameter is too large for the pot?
There no problem with that. The heat is anyway well distributed on the base and you don't have flames climbing the size of the moka.
how do you clean the pot / remove the gasket?
I always suggest removing gasket and filter for a better cleaning.
@@matteofromtheswamps do you have a video showing how to remove it
@@roccotarulli2464 This is an old video I made about Moka Pot cleaning, you can check it out ruclips.net/video/XZzPEdfkP08/видео.html
whether or not to tamper the coffee powder before heating is debatable. My friend who dragged me into coffee addiction tells me that tampering is not really necessary, but a coffee expert in my country, whom that friend of mine learned a lot from, tampers the coffee himself and makes good coffee out of it. Now in this video I'm told again that I shouldn't tamper the coffee, so what should I do?
There is no "wrong" way so long as it can push water through the grinds, so do what suits you best. I have tried from a loose half basket of grinds to a fully topped off and tamped basket with an additional filter paper. The best part of the brew is always the first ~half of what it pushes through, so if you only half fill the basket, the last half will end up mostly just being hot water - which is fine if you want a weaker brew. For myself now I usually just mostly fill the basket loosely and don't worry about it too much. And for all the videos of people with million dollar coffee grinders and machines or "best methods" just remember the single biggest factor in the cup is the bean. Find one you like. 🙂
Thanks for the comment. So, I don't suggest tamping because moka pot is not like espresso, you won't have the same pressure you get from an espresso machine. If you grind fine and tamp, the water won't be able to come up because there is too much resistance. When you are an expert you also know how to control grind size, but if you are not expert, you risk to make a mess. That's why. May I ask which country you are from?
Ohh my my when u made my coffee from the mocha pot for the first time when the coffee was coming through the chimney after a few seconds it started spilling it across instead of lower pressure if was too high coffee and spilled all arround my kitchen what do I do
That means the temperature of the water in the moka is too high. In that case my suggestion is to remove the moka from the stove for a few second, that will calm down the water and after a bit, place back the moka on the stove (with heat always at lower temperature) you should see the flow coming slower and more regular. Then for the next time grind your coffee slightly coarser if you can.