I’ve always wanted to try a Moka pot. Your in-depth instructional video was wonderful! Extremely informative and very easy for me to understand. The 6 “cup” one seems to be the way to go. Just to be clear…what grind of coffee would be best to use and would the pot let me know what size filter to purchase? Is an aluminum pot the best way to go? I’ve seen stainless steel ones. Thanks again! Merry Christmas and a Happy New Year from Pittsburgh, PA-USA!
really nice video 👍 I would brew it exactly like this. Just one more thing, if you pour the coffee directly into several cups, don´t forget to stir the coffee first, if not italiens will go crazy and you´ll have strong coffee in one cup and weak in the other 😉 greetings from Europe 💚
Cold or hot water is fine, paper filter not nessaccery. U dont need to turn heat down as u did. Just take it iff when yiunhear water bubble. Way too much fluff and being complicated. Pre ground beans beans r fine. I use harris dark strong roast. A 4 cup moka pot is one coffee for me.
I’ve been using mocha pot for ever occasionally. I learned a lot from this video! But I have a question about those paper filters. I’ve seen filter similar to that, not paper with some Porta filters online. Where would I get paper ones and are the reusable ones just as good? Thank you.
Bialetti recommends that you should make coffee about 3 times and throw the coffee away to season the interior of the brewer. You didn't mention that though you used a brand new moka pot!!
I've used a moka pot for many years,but not like the way your video shows. The end result with your coffee is that it's too strong,and you pour in cold milk. And I don't need all the fancy irrelevant gadgets you use, to make an exceedingly good flat white
My coffee was bitter and sour at first, then just sour. In the end, I reached a kind of balance where it was no longer so sour. If you don't like strong coffee, dilute it to your taste with hot water, or add whipped milk and it will be delicious.
When you have all the tools, but are absolutely clueless as to how to make Italian coffee from a mocka pot... uses a dosing cup, then funnels in the coffee grind, (lol) puts 250 ml of water in the bottom chamber, and stops the brew halfway through (lol) does not stir the coffee in the pot to balance out the flavor, (lol) adds water to a strongly brewed coffee (lol) use a lighter roast if you have to water it down (lol) or better still allow the moka pot to fully brew as soon as you see the water weakening close the lid take it off the stove and let it sit few a few seconds to finish its work. my suggestion is to stop watching videos and actually practice making coffee.
I came across your Moka Pot espresso video and noticed numerous inaccuracies. Please, if I may… Pre-heated water has zero benefit in a Moka Pot. There simply isn't enough time for heat to affect the coffee grounds, when a Moka Pot is used correctly. Pre-heating is a waste of time and effort requiring extra precautions to avoid burn injuries. Simply fill the lower chamber with room temperature water, fill your basket with grounds, screw together, begin brewing. So simple. There is no need to use a WDT in a Moka Pot since you don't compress Moka Pot grounds. WDTs arguably provide some benefit in heavily compressed espresso machine pucks - not Moka Pots. A paper filter is completely pointless and does absolutely nothing to improve Moka Pot espresso flavor. Conversely, using a paper filter in a Moka Pot can potentially restrict flow and possibly cause over-extraction. If you are getting objectionable levels of fines or grounds in your Moka Pot espresso, you are using coffee too finely ground. Also, using a paper filter will never produce a "richer" brew. Paper will trap some of the essential oils and flavor compounds - ultimately reducing flavor. Temperature surfing or adjusting heat during brewing is another waste of time and effort. Setting the correct temperature to begin with, medium-ish, will produce the perfect Moka Pot espresso every time. Simply set your flame so it does not go past the base of the Moka Pot. Some experimentation may be needed for your hob and size Moka Pot. But Moka Pots are very forgiving in regards to source temperature levels. However, you should not use too low of a heat. Which can result in a bad brew. For electric hobs, you should position the Moka Pot so the handle is not over the heating element. As this will cause the handle to become extremely hot and possibly melt. Rinsing your Moka Pot under the tap is yet another pointless myth. Simply remove your Moka Pot from the heat and pour or decant. Any residual heat dissipates very quickly in aluminum Moka Pots. Rinsing under the tap invites spillage or possibly even contaminating your freshly made Moka Pot espresso. Aluminum Moka Pots do not work on induction. Bialetti sells stainless steel Moka Pots that will. But I feel aluminum Moka Pots produce a superior Moka Pot espresso. The number of "cups" produced by Moka Pots is not an arbitrary unit of measure. Each Moka Pot cup is roughly equivalent to one espresso shot. Make your Moka Pot espresso drinks accordingly. For grinding: You should grind a little finer than for drip. That is your starting point. Not going up from an espresso grind, it will be too fine. Even better… Buy Italian coffee and emulate that grind. Most pre-ground Italian coffee is ground for Moka Pots (not export varieties which are usually ground for drip). There is no need to weigh or measure coffee or water for Moka Pots. Each size Moka Pot uses a precisely designed amount of each based on it's size. Simply fill the base with room temperature water to the safety valve. And the coffee basket level to the rim with coffee. The notable exception being Bialetti's Brikka Moka Pots. Brikka Moka Pots use a measured amount of water according to their instructions and size. Side observation: In your video, You filled your basket below the rim, this is incorrect. And the amount of finished Moka Pot espresso indicates you used an insuficient amount of water. If your Moka Pot came with a rubber seal, you can replace it with a silicone seal. Silicone is much more durable and heat resistant. They're widely available. You should avoid using soap to wash your Moka Pot and never wash in a dishwasher. Rinse it clean with warm water after each use. Scrub out any residue or film buildup as needed. Every few weeks or so, dismantel the upper part and clean it. Some seasoning makes a much better Moka Pot espresso. Otherwise you can get a metalic taste. Bialetti describes the simple seasoning process in their instructions. Simply brew 2 or 3 pots of Moka Pot espresso but don't drink it. If you strip off your seasoning, e.g. using soap to clean your Moka Pot, repeat the seasoning procedure. Coffee is - BY FAR - the most important element in making a great Moka Pot espresso. Temperature and time resolve themselves when done correctly. Personally I would never use anything below a dark roast in a Moka Pot. But that's just me, along with most people trying to emulate espresso at home. Moka Pot espresso should be nearly indistinguishable from espresso machine espresso, for most people, when made correctly. The level of fuss you've demonstrated is kinda over the top. Only appealing to a relatively tiny segment of your potential Moka Pot buying customers. Assuming that is what you're trying to do…sell Moka Pots. The vast majority of the millions of Italians don't use these pointless internet hack methods and they've been using Moka Pots for nearly a century. Most RUclips videos are trying to improve their metrics for financial motives. Hence they've jumped on the Moka Pot misinformation bandwagon. I would highly recommend these Moka Pot espresso videos for a more accurate method of using a Moka Pot, by actual Italians who have spent their entire lives using a Moka Pot: Annalisa J. ruclips.net/video/QbhYNipVYSY/видео.html Italian with Bri ruclips.net/video/_HKSe5Zo8tE/видео.html Of course, as is true about all things in life, everyone may make their coffee however pleases them most. But why would anyone want to make life, or coffee, harder? .
For a single shot - the best is Bialetti Moka Express 2 (2 cups) ; did not like the brikka variations. There's also the E&B Lab classic moka pot, looking pretty good.
I’ve always tried to get all the water out of the bottom, but I never manage to do it without the foaming to which you allude. I often think I’ve ‘burned’ the brew because I’m essentially passing boiling water through the coffee. Your video gives me permission to stop before I ruin the cup.
Just an add-on - the Moka pot you're showing is not suitable for induction hobs, as the body is in aluminum. Bialetti offers induction specific moka pot where bottom part is from inox, the top one is the same.
I’ve always wanted to try a Moka pot. Your in-depth instructional video was wonderful! Extremely informative and very easy for me to understand. The 6 “cup” one seems to be the way to go. Just to be clear…what grind of coffee would be best to use and would the pot let me know what size filter to purchase? Is an aluminum pot the best way to go? I’ve seen stainless steel ones. Thanks again! Merry Christmas and a Happy New Year from Pittsburgh, PA-USA!
really nice video 👍 I would brew it exactly like this. Just one more thing, if you pour the coffee directly into several cups, don´t forget to stir the coffee first, if not italiens will go crazy and you´ll have strong coffee in one cup and weak in the other 😉 greetings from Europe 💚
Cold or hot water is fine, paper filter not nessaccery. U dont need to turn heat down as u did. Just take it iff when yiunhear water bubble. Way too much fluff and being complicated. Pre ground beans beans r fine. I use harris dark strong roast. A 4 cup moka pot is one coffee for me.
Really informative video, thank you!
Glad it was helpful! Cheers luke
Thank you so much.
My pleasure. Happy brewing . Cheers Luke
I’ve been using mocha pot for ever occasionally. I learned a lot from this video! But I have a question about those paper filters. I’ve seen filter similar to that, not paper with some Porta filters online. Where would I get paper ones and are the reusable ones just as good? Thank you.
Paper reusable does not make sense? Cloth can be reused. I would only buy aeropress or bruer paper filters as they will fit easily. Cheers luke
Bialetti recommends that you should make coffee about 3 times and throw the coffee away to season the interior of the brewer. You didn't mention that though you used a brand new moka pot!!
Add right in the middle of screen every time I try to tap go's to add for moka pot
Hmmm. RUclips wants to put adds every where 😂
In my culture this is used since forever! Daily basis 😂
Yes, super traditional! And a great option for the daily brew. Cheers Luke
I've used a moka pot for many years,but not like the way your video shows. The end result with your coffee is that it's too strong,and you pour in cold milk. And I don't need all the fancy irrelevant gadgets you use, to make an exceedingly good flat white
My coffee was bitter and sour at first, then just sour. In the end, I reached a kind of balance where it was no longer so sour.
If you don't like strong coffee, dilute it to your taste with hot water, or add whipped milk and it will be delicious.
When you have all the tools, but are absolutely clueless as to how to make Italian coffee from a mocka pot... uses a dosing cup, then funnels in the coffee grind, (lol) puts 250 ml of water in the bottom chamber, and stops the brew halfway through (lol) does not stir the coffee in the pot to balance out the flavor, (lol) adds water to a strongly brewed coffee (lol) use a lighter roast if you have to water it down (lol) or better still allow the moka pot to fully brew as soon as you see the water weakening close the lid take it off the stove and let it sit few a few seconds to finish its work. my suggestion is to stop watching videos and actually practice making coffee.
I came across your Moka Pot espresso video and noticed numerous inaccuracies. Please, if I may…
Pre-heated water has zero benefit in a Moka Pot. There simply isn't enough time for heat to affect the coffee grounds, when a Moka Pot is used correctly. Pre-heating is a waste of time and effort requiring extra precautions to avoid burn injuries. Simply fill the lower chamber with room temperature water, fill your basket with grounds, screw together, begin brewing. So simple.
There is no need to use a WDT in a Moka Pot since you don't compress Moka Pot grounds. WDTs arguably provide some benefit in heavily compressed espresso machine pucks - not Moka Pots.
A paper filter is completely pointless and does absolutely nothing to improve Moka Pot espresso flavor. Conversely, using a paper filter in a Moka Pot can potentially restrict flow and possibly cause over-extraction. If you are getting objectionable levels of fines or grounds in your Moka Pot espresso, you are using coffee too finely ground. Also, using a paper filter will never produce a "richer" brew. Paper will trap some of the essential oils and flavor compounds - ultimately reducing flavor.
Temperature surfing or adjusting heat during brewing is another waste of time and effort. Setting the correct temperature to begin with, medium-ish, will produce the perfect Moka Pot espresso every time. Simply set your flame so it does not go past the base of the Moka Pot. Some experimentation may be needed for your hob and size Moka Pot. But Moka Pots are very forgiving in regards to source temperature levels. However, you should not use too low of a heat. Which can result in a bad brew. For electric hobs, you should position the Moka Pot so the handle is not over the heating element. As this will cause the handle to become extremely hot and possibly melt.
Rinsing your Moka Pot under the tap is yet another pointless myth. Simply remove your Moka Pot from the heat and pour or decant. Any residual heat dissipates very quickly in aluminum Moka Pots. Rinsing under the tap invites spillage or possibly even contaminating your freshly made Moka Pot espresso.
Aluminum Moka Pots do not work on induction. Bialetti sells stainless steel Moka Pots that will. But I feel aluminum Moka Pots produce a superior Moka Pot espresso.
The number of "cups" produced by Moka Pots is not an arbitrary unit of measure. Each Moka Pot cup is roughly equivalent to one espresso shot. Make your Moka Pot espresso drinks accordingly.
For grinding: You should grind a little finer than for drip. That is your starting point. Not going up from an espresso grind, it will be too fine. Even better… Buy Italian coffee and emulate that grind. Most pre-ground Italian coffee is ground for Moka Pots (not export varieties which are usually ground for drip).
There is no need to weigh or measure coffee or water for Moka Pots. Each size Moka Pot uses a precisely designed amount of each based on it's size. Simply fill the base with room temperature water to the safety valve. And the coffee basket level to the rim with coffee. The notable exception being Bialetti's Brikka Moka Pots. Brikka Moka Pots use a measured amount of water according to their instructions and size. Side observation: In your video, You filled your basket below the rim, this is incorrect. And the amount of finished Moka Pot espresso indicates you used an insuficient amount of water.
If your Moka Pot came with a rubber seal, you can replace it with a silicone seal. Silicone is much more durable and heat resistant. They're widely available.
You should avoid using soap to wash your Moka Pot and never wash in a dishwasher. Rinse it clean with warm water after each use. Scrub out any residue or film buildup as needed. Every few weeks or so, dismantel the upper part and clean it. Some seasoning makes a much better Moka Pot espresso. Otherwise you can get a metalic taste. Bialetti describes the simple seasoning process in their instructions. Simply brew 2 or 3 pots of Moka Pot espresso but don't drink it. If you strip off your seasoning, e.g. using soap to clean your Moka Pot, repeat the seasoning procedure.
Coffee is - BY FAR - the most important element in making a great Moka Pot espresso. Temperature and time resolve themselves when done correctly. Personally I would never use anything below a dark roast in a Moka Pot. But that's just me, along with most people trying to emulate espresso at home. Moka Pot espresso should be nearly indistinguishable from espresso machine espresso, for most people, when made correctly.
The level of fuss you've demonstrated is kinda over the top. Only appealing to a relatively tiny segment of your potential Moka Pot buying customers. Assuming that is what you're trying to do…sell Moka Pots.
The vast majority of the millions of Italians don't use these pointless internet hack methods and they've been using Moka Pots for nearly a century. Most RUclips videos are trying to improve their metrics for financial motives. Hence they've jumped on the Moka Pot misinformation bandwagon.
I would highly recommend these Moka Pot espresso videos for a more accurate method of using a Moka Pot, by actual Italians who have spent their entire lives using a Moka Pot:
Annalisa J.
ruclips.net/video/QbhYNipVYSY/видео.html
Italian with Bri
ruclips.net/video/_HKSe5Zo8tE/видео.html
Of course, as is true about all things in life, everyone may make their coffee however pleases them most. But why would anyone want to make life, or coffee, harder?
.
For a single shot - the best is Bialetti Moka Express 2 (2 cups) ; did not like the brikka variations.
There's also the E&B Lab classic moka pot, looking pretty good.
Thanks for the info! Cheers luke
I’ve always tried to get all the water out of the bottom, but I never manage to do it without the foaming to which you allude. I often think I’ve ‘burned’ the brew because I’m essentially passing boiling water through the coffee. Your video gives me permission to stop before I ruin the cup.
you did that so perfect and I did mine I couldn't get crema and it was so bubbly do you know how to fix that?????
Thank you. Your coffee is old and ground too coarse, go finer with the beans first. The. Look to get a fresher roaster if you can. Cheers luke
Just an add-on - the Moka pot you're showing is not suitable for induction hobs, as the body is in aluminum. Bialetti offers induction specific moka pot where bottom part is from inox, the top one is the same.
One teaspoon raw sugar abd small dash milk. Perfect
I brew my coffee the same way as you, but use a french press to froth the milk.
Thank you for this. By the way, what is that cool-looking espresso machine near the sink?
Great video.