In lots of bielatti models, the bottom of the valve is the indicator (and this is what the documentation says), but yes, water should not go over the valve, otherwise if it releases pressure it might spray boiling water.
@@joopowLPI was looking at a few videos about the Moka last night, and there are two camps on this subject, and they firmly believe one way or the other about cold vs. hot water. I don't think there's any argument about the fill position, though.
Never fill past the valve unless you like to live dangerously. Water is incompressible. The blow out valve will not function and you could blow the moka pot up. Source: physics, and Ive blown up a moka pot. 😅
Harsh but accurate. If you get that kind of laundry-water looking extract at the end, you did it very wrong. I just hope nobody blows up their Bialetti (and kitchen) with those filling instructions...
@@cheaterman49 Right and wrong. Yes, he used too much heat at the end. No, it won't blow anything up. The pressure is too low even though he did cover the escape valve. The only challenge is not burning yourself on hot metal while screwing on the top. This is the correct way to use a stovetop, though. The most important thing is keeping the water at the stage where it's just below a boil so as to not extract all the super bitter aromas, like a perculator does.
@@Xorthis That latter point I'm with you, and in fact his advice to lower heat as soon as you start to see extraction is the one part of the video that makes sense. His result is still disappointing IMHO, this is what happens when I'm out of coffee and only half fill the cup with grounds...
Overfilled the boiler, safety risk AND dilute moka Hit the boiler with cold water to actually stop extraction when removed from heat You pulled it off the heat a couple seconds late, leads to bitter flavors Get a technique down do you don't have to adjust temperature mid extraction and you'll have a better cup. Reduce those variables
For safety, I wouldn't recommend filling past the valve. The valve is there to release pressure in the event that the water can't pass through the bed of coffee, i.e. it's there to prevent the Moka pot from becoming a bomb.
@@walkingguy6409Water doesn't compress well yet the pressure of it will still increase due to the steam pressing down on it. All that's going to happen is it will shoot out boiling hot water instead of steam.
A couple things I’ve learned using this for while now: 1) I’ve found that putting an Aeropress filter in the chamber makes the end product immensely better. 2) DO NOT fill past the valve ever lmao 3) I’ve found that once you see the liquid coming out the top, it makes a HUGE difference if you take it off the heat until no more liquid comes out, then putting it back on the heat until the end, making sure it is a slow, steady flow. I don’t know why this makes a huge difference but it does, I think it blooms the coffee. 4) do not get stingy with the coffee extraction, as soon as i see the yellowish water coming out, I stop the extraction, running the pot under cold water. I know you could technically extract more, but the yellow liquid is the thing that makes bad mokka pot coffee taste like bad mokka pot coffee. I would rather have a smaller high quality cup rather than a large dose that’s bad. Just my suggestions for a wonderful cup
Sorry, that's incorrect and it's not necessary to complicate the process because the best flavor comes from following the Bialetti instructions. Bialetti instructions are based on scientific testing and professional taste testing, so you can be assured Bialetti knows how to get the best flavor from the Moka. Bialetti has their own science and engineering department for product development, and they gross approximately $180 Million US dollars per year, so they can afford the best testing. You can see the Bialetti instructions in action by searching for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed." 1. Fill the reservoir with room temperature or cold water to touch the bottom of the pressure valve, preferably filtered or bottled water. 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down nor tamp it. You can use a straight utensil, like your coffee scoop handle, to scrape the coffee off level with the rim. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. 3. Wipe the rim and threads clean of grounds so you'll get a good seal, and screw the Moka together tightly. 4. Cook it on a low gas flame or a preheated medium electric stove. 5. The instant you hear it start to gurgle remove the Moka pot from the stove and let it finish brewing on your countertop from the residual heat inside the pot. 6. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour. 7. When you unlock the pot to clean it, you'll see leftover brown water full of fines, and that means you removed the pot from the heat early enough to stop that water from diluting and dirtying your coffee. 8. Wash the Moka parts with hot water rubbing with your fingers, but do not use soap. Wipe it dry with a cloth. It will stay very clean. Once a month cook plain water in it to deep clean it.
@@magdalenamodric Thank you! 99.9% of the Moka pot tutorials on RUclips are wrong! I've watched them all and only found a handful of good ones. It's a shame how Hoffman and his fans have messed up the process.
This kind of coffe machine is one of the italian national treasure. was invented and made few kms to where i live. this was a game changer for the people
Great video! But you absolutely should follow the Bialetti instructions to start with cold water! Bialetti has been scientifically testing and developing the Moka pot since 1933, and they know how to ensure consistently good coffee. Cold water doesn't cause an uneven extraction or over-extraction; but collapsing, pressing or packing the coffee does cause over-extraction. Cold water allows the coffee to have time to bloom and allows the gasses to build the right kind of pressure. Starting with boiling water can damage the valve and scald your hand when you screw it together. Water should always touch the bottom of the valve. It shouldn't sputter. Cook it on a low gas flame or medium electric stove. Immediately remove it from the heat when it starts to gurgle because the boiler is almost empty. It'll finish filling when it's off the heat. There's only one RUclipsr who teaches the correct traditional Italian way to make Moka pot coffee since 1933. Search for "Annalisa J Moka pot." She saved my coffee!
@@michaelbendavid777 Yes, that's right, it's me again 😂. I'm commenting on every Moka pot video RUclips puts in my feed! I don't care of I do it a thousand times. People have a right to know the authentic Italian way to make Moka pot coffee, which is extremely simple and produces consistently good results.
@@photina78authentic Italian coffee is shit. Italians have this weird idea in their head that bitter, burned, blackened coffee is somehow the way to go, instead of allowing the subtle flavors of the coffee plant to shine through.
@@photina78 watched her videos. They were nothing special. You're probably hoping to bone the bloated thing by buttering her up, all the best but there are better moka pot brewing videos out there!
@AngieW-ri6qx Wise decision! Bialetti instructions say cold water or room temperature water. I use room temperature bottled water because I always have those stocked in my house, many Italians use cold tap water (but it should be filtered); and my daughter and son-in-law, who are former Starbucks managers, use the chilled filtered water that comes out of their refrigerator door dispenser. So you can try both room temperature and cold water to see which one you like best. I read that starting with hot water means the water will be too hot, boiling, when it bathes the coffee powder. The Moka is never supposed to boil, it doesn't work by boiling. It works by gradually heating the air and water vapor which expands until the pressure pushes the water down and up through the pipe, bathing the coffee powder at a temperature that should be lower than boiling.
This is how I do it: -Put water in water thing (make sure it’s below the valve, your main goal is to not blow up.) -Put coffee in the coffee thing -Heat on stovetop, I like medium to high heat (electric stove) but you should test out a range of heats on your stove to find your favorite. -Take out when the coffee is coffee
Been using a Mocha Pot daily for the past 4 years and if you get your process dialed it’s a great cup of coffee especially for milk drinks. This is very similar to my process however I use a espresso distribution tool to fluf up the clumps and then put a Aero Press paper filter on the grounds basket. The aero press filter is a game changer. You won’t be disappointed in the taste or the clean up.
My grandparents only ever used one of these and I never realized how good it was making the coffee until I tried it again years later myself. I figured out that sweet spot and I'll NEVER be able to go back to drop Coffee.
You have a really good point here, great video. I do have one small critique to offer, though: it could just be me, but it seemed like the music started to drown you out a bit by around the 12 minute mark, and I had to try a bit harder to focus on what I wanted to hear you were saying :) On the topic of buying things for hobbies, my love of creative writing has often been boosted by the fact you don’t really need to buy anything to do it. Got a pen, notebook, and an idea? You can write a poem or a story. Or use a phone notepad. Or some paper. Or a laptop. It doesn’t really matter and it won't affect much anything about your prose itself - only your process. But my other hobbies, like drawing, don't always have such luxuries. I started doing digital art almost exclusively because the desire to keeping buying new pencils and paper and markers and whatnot kept enticing me, but I ultimately never use any of it and just draw on printer paper with a mechanical pencil 8/10 times that I draw traditionally. (Edit: Digital art can be prone to consummerist culture as well, but it's not as bad in my experience. I started digital art on my phone using a pen with a stylus built in that I got for free and Ibis Paint X, which is also free. I felt little pressure to upgrade. When I did, I got a $35 Huion tablet 5 years ago that I still sometimes use, and Krita, which is free and open source. And when I bought an iPad to take notes in uni, I picked up Procreate for $10 4 years ago and that's still my setup. I never felt like I _needed_ to buy these things, and I don’t feel like I need anything else.) In any case, it's definitely worth evaluating potential unnecessary consummerism in our hobbies.
I used to not like mokka pot coffee because of the silt that came through my cup. What was a game changer for me was to add a wet aero press filter to the metal filter that is above the coffee grounds. The result was a cleaner cup, less bitter, yet still retaining body without silt!
It is a good solution, but maybe there was a deeper issue which caused that. Very fine coffee ground is not the best for stovetop brewer, that's a possible cause. Or maybe the insulating ring and the filter is outwore. Paper or cotton filter also helps on channeling.
Paper filters are great as they hold back Cafestol and kahweol. Fatty esters that are in coffee. It’s why metal filter brews are cloudy. Doing paper filter def makes it more drinkable, But baby steps. Italians don’t even like this method because it’s not what their Nonna taught them
You're doing it correctly, that's why Bialetti instructions say to use cold or room temperature water, preferably filtered or bottled water. Cold water has more molecules than hot water, so it expands more when you heat it and creates more pressure inside the Moka pot.
Yeah its a myth that hot water is better somehow. No water is going into the coffee until the volume above the water is filled with steam with enough pressure to push the water up, no cold water is going up there.
@@Venomous28sorry but that is scientifically incorrect. When brewing with cold water the extraction starts at around 60 degrees. If you are using dark roasts then it won't make much difference. In fact, it might make it better since it might extract less of the burnt profile in the dark roast.
@@paintspot1509 interesting, I’d imagine that varies a but by size of Moka pot too? Mine is a 2 cup and I almost always use dark roast with good results. If and when I do a light roast in it, I may have to compare hot vs cold start.
Coffee grounds will start to brew at the same temp regardless of the temp of the water at the beginning. The starting temp of the water does not change the boiling point.
Let me get this straight. We can goto the moon and send satellites into space. But, we can't make a great cup of coffee. No wonder the aliens are not visiting us.
? This is making a great cup of coffee? Also, the skills of NASA scientists don't influence the fact of you shitting your pants holding a coffee machine
What. Water boils at 100c, it won't start brewing until it reaches that temp because it isn't touching the coffee grounds before it boils. Guess I found the equivalent of bro science in the snob coffee world lol
The water pressure builds in the bottom chamber and def brews the coffee before it boils (you actually don’t want it to boil). Starting with cold water the water starts moving through the coffee as low as 60c. Starting with boiling water will be around 85c.
Wtf are you talking about? The pressure builds up due to steam being generated. If there is steam it means the water is at 100c. The steam pushes the water up through the grounds
Moka pots don't boil lmao. The container is a closed system, so it just pressurizes instead of boiling. That pressure is what pushes the water into the pipe.
@@RockyTheEater Aluminium is very toxic, it stays in your brain and causes Alzheimer. And since most people drink coffee daily it makes sense to replace the old aluminium Bialettis.
I tried two ways last night (first time using one) - both tasted identical. Heat the water separately in a kettle, then make the coffee with hot water. Or, make the coffee with cold water to start with. All I know is the kettle heating goes a lot faster than heating in the Moka. Or it did for me. I'm sure cold water brew is scientifically different, but it didn't affect my enjoyment.
The irony of a comment where someone actually just tested it vs the comments with 80+ replies based on emails from Bialettis marketing department vs. my aunt works at Starbucks...
@@Doofens At first, my coffee came out bitter, then sour. And here's what I did to get rid of the acid. Before that, I poured hot water and it always came out sour, then I poured room temperature water and took it off the heat when the lighter coffee started to pour and the acidity disappeared. I came to the conclusion that with hot water, my coffee was not brewed enough, that's why it turned sour.
@@andrijstorozenko5631it came out sour because the pre-heated water heated all the system and the brewing time got quickly shortened which caused underextraction due to the short percolation. You did good starting with low temp water (then turning full fire) because this way the thermodynamic balance and brewing consistency accidentaly ended not being f**ed up. Start with any temperature! Just control the heat (“low & slow” like BBQ )to get the appropriate extraction lenght (time) for the given roast and grind size without overheating the pot (the metal!) itself
You can also cut a round piece of coffee filter paper and put it between the cup and top piece to make sure no bits get through. Also drink with milk only
Aesthetics, there's no real difference between them. Main difference is the material. Aluminium heats up faster, less chance of burnt taste, but if you don't keep it completely dry, aluminum slime start to grow inside the water container. Stainless steel is nearly care-free, and you can also use it on induction stove. The other important parameter is the size. 2 cups is recommended for a single person, its basket can hold 8 g of coffee ground, and it brews around 80 +- 10 ml of coffee. Larger ones (4-6-8 cups) have different baskets, so they are not ideal for single portion. It is better to buy two cheaper devices instead of 1 expensive if you also want to serve coffee to others.
I always fill the pot with water( sometimes hot sometimes cold) It doesn't matter, exept for the time it takes to get coffee out, Also fill it to the valve or sometimes more depends on how I want the coffee, strong or light,
the water doesn't matter if it is hot or cold, by putting the boiler on the fire it heats up anyway. the water must be under the valve, not above it because with pressure the air increases in volume and pushes the water upwards. If you don't leave enough space it won't come out properly
Yes, but starting with cold the pressure and vapor build up the water can travel up and through the coffee as low as 60c. Which is not ideal. Starting with hot water is more consistent
1- use steel pot and induction 2-use room tempreture water 3-use high power up to boil than give less power up to finish extraction. if you use dark roast in short time with medium power if you use medium roast on long time with low power.
I hate those things. Not because they're bad, they're actually pretty awesome. But I always forget I left those on the stovetop and only remember when I feel the smell of burnt coffee
I've considered buying a tabletop hotplate, and using a timer, to (a) use it as a Teasmade, and (b) prevent burning. The aluminium ones are a swine to clean - my girlfriend has a stainless and it's much better.
It’s very easy to avoid kind of situation… I measured the cooking time 2x or 3x and now I turn on the alarm, especially in the morning when I’m not quite awake yet 🤷♀️😁
This is my daily method for brewing coffee, and it is recommended by Hoffmann and many others. Okay, let me set something straight: water evaporates before it reaches 100°. Simple proof, you can see steam rising from hot water that is not 100°C. Of course, if you start with cold water, you will get coffee and it will taste like coffee, if all you're used to is bitter coffee. But for bright and fruity light roasts, or balanced medium roasts, if you're extracting bitter coffee, you are not getting what you paid for and what the roasters and growers worked to achieve.
Starting with cold or hot water for moka pots doesn't matter. That's coffee bro science. It just makes the moka pot heat up faster because you don't want to stand keep checking it 10 times throughout the course of it heating up.
@@TactlessGuy It's gonna burn your coffee and give it a bitter taste. That's fine if you're buying the commercial kind of dark roast you'd drink with milk. But I do not recommend destroying specialty roasts by burning the grinds.
couple things wrong here, don't fill it past the valve. the whole reason for that valve is to relieve pressure from the chamber, if you fill it past the valve then if the pressure gets too much it'll squirt out boiling hot water instead of steam. also, if you are brewing on a gas stove as shown in the video, make sure that you have an adapter plate for more even distribution of heat
If you don't have a fancy grinder like this guy, use your blade grinder till your coffee is powder. Then do the same process with 1/4 the water as this guy, and take it off the heat as soon as the coffee comes out the top. You get less espresso, but it comes out perfectly.
Love the vid. I find that putting the Moka pot into an ice bath instantly stops the brewing process as sometimes removing it off the heat doesn’t necessarily always work
He should have removed de moka 5 good seconds before going so bubbly. That way some sour water wouldn’t got up in the final coffee😅 Also putting the base under cold tap water is the best way to stop the heat.
That's not necessary. You can trust the Bialetti instructions, they're based on scientific testing and professional taste testing. They always work! 1. Start with cold or room temperature water filled to touch the bottom of the pressure valve, preferably filtered or bottled water. Do not preheat the water! 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Just scrape the top level with a straight utensil, like your coffee scoop handle. All Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Also the Latino favorites: Bustelo (very bitter), La Llave (smoother), and Pilón. 3. Cook on a low gas flame or a preheated medium electric stove. 4. The instant you hear it start to gurgle remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do not cool off the pot! 5. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
@@photina78 well people have found better methods and what's the incentive for Bialetti to really put that much research into the best way to make coffee with the Moka pot when their way is traditional and works. It's likely not going to give you the best flavour but it is a more traditional method.
@@alinaqirizvi1441 "Better methods"?! 😂 If their methods were "better," they'd make better flavor; but they don't! I've tried every one of those Specialty Coffee influencers' hacks repeatedly, and so have many others, who all agree they don't get better results from those hacks! That's why, when you read the comments on one of the few tutorials that teach the correct Bialetti technique, you'll see hundreds of people thanking them for fixing their coffee because the Specialty Coffee influencers' Moka techniques didn't make good coffee. So people have not "found better methods"! The only people, who think the Specialty Coffee influencers' methods are "better," are people who never learned how to use the Moka pot correctly in the first place, so they don't know that following Bialetti instructions makes consistently good coffee that is never burnt, bitter, or over-extracted. The Third-wave Specialty Coffee influencers' Moka hacks do not make better flavor than correctly following ALL the Bialetti instructions! The Third-wave Specialty Coffee influencers always begin their tutorials with the LIE that the Moka pot will produce bitter/burnt/over-extracted coffee if you don't use their hacks. Either they say this in ignorance because they never learned the correct way to make Moka espresso, OR they're in business selling home espresso machines and/or other Specialty Coffee gear, and/or they own their own coffee shops, so they know the Moka is their MAIN competition in the hands of anyone who knows how to use it correctly; therefore, they seek to sabotage the Moka by overcomplicating the process while harming the flavor by their hacks. I have a background in business-to-business sales/marketing and advertising, so I can easily understand how difficult it would be to sell expensive home espresso machines, or Specialty Coffee gear, or overpriced coffee shop beverages, to anyone who knows how to use their Moka pot and loves the flavor of their own stovetop espresso! Google the names of some of the biggest Specialty Coffee influencers and you'll see what their employers or businesses are: They sell home espresso machines or Specialty Coffee gear, and/or they own coffee shops. Like most big companies, Bialetti has their own science and engineering department, for product development, that does ongoing state-of-the-art scientific testing, and professional taste testing, to ensure that their Mokas produce the best possible flavor. Why? Because there is a lot of competition, lots of knockoff Moka pots flooding the market, so if Bialetti's Moka is not currently creating the best possible flavor, they will lose their market share, lose sales, and lose money. No business wants to lose market share or lose money to their competition! That is common sense for anyone who has ever been in business or worked for a big company that manufactures their own brand-name products! It's called Quality Control. Bialetti can easily afford to do much more and better scientific testing, and professional taste testing, than ANY Specialty Coffee influencer can do because Bialetti averages approximately $180 Million US dollars per year! Anyone who wants to learn correct technique, should read the Bialetti instructions, then search for these video tutorials: the "Lavazza espresso Moka" tutorial, "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
lol this reminds me of the scene in breaking bad when Jane shows Jesse how to cook the meth, addicts always have their own little way of getting the “perfect” “hit” or “fix”. Funny how it translates across the board.
If the coffee is extracted too fast while the lid is open it will spray two jets of scalding hot coffee into the air. Better not to take the risk in my opinion. I’m writing this from personal experience - fortunately I was not crouched over peering at it when that happened.
I HAVE USED THOSE COFFEE MAKERS BUT HAVE PUT MARIJUANA WHERE MOST PEOPLE PUT COFFEE IN IT. IF YOU DO THAT SEVERAL TIMES AND PUT FRESH WEED IN EVERY TIME YOU GET A PRETTY POTENT DRINK
The pressure release valve should not be submerged. Do not fill your coffee maker that high. There should be a line in most moka pots to fill to.
He apparently wants to make a coffee bomb🤩
In lots of bielatti models, the bottom of the valve is the indicator (and this is what the documentation says), but yes, water should not go over the valve, otherwise if it releases pressure it might spray boiling water.
The don't Start with cold water gave me everything already
Yeah im pretty sure this is all wrong.
@@joopowLPI was looking at a few videos about the Moka last night, and there are two camps on this subject, and they firmly believe one way or the other about cold vs. hot water. I don't think there's any argument about the fill position, though.
The fact that he filled it up past the valve told me everything I need to know about this guy.
Like ?
@@flowerid5141 he knows nothing
@@TobyMax853not enough coffee, too much water, brewed for too long, but other than that this moka pot brew was okay
Oh no :C
@@TobyMax853tf you mean he knows nothing, he maybe didn’t know that but doesn’t mean he doesn’t know anything
Never fill past the valve unless you like to live dangerously.
Water is incompressible. The blow out valve will not function and you could blow the moka pot up.
Source: physics, and Ive blown up a moka pot. 😅
This should be pinned
Same man.....
S a m e
Bla bla .
did you press your puck with a hydraulic press?
We'll only if you additionally overcompress the coffee.
Thank you to show us how not to use moka pots.
Harsh but accurate. If you get that kind of laundry-water looking extract at the end, you did it very wrong. I just hope nobody blows up their Bialetti (and kitchen) with those filling instructions...
@@cheaterman49 Right and wrong.
Yes, he used too much heat at the end.
No, it won't blow anything up. The pressure is too low even though he did cover the escape valve.
The only challenge is not burning yourself on hot metal while screwing on the top.
This is the correct way to use a stovetop, though. The most important thing is keeping the water at the stage where it's just below a boil so as to not extract all the super bitter aromas, like a perculator does.
@@Xorthis That latter point I'm with you, and in fact his advice to lower heat as soon as you start to see extraction is the one part of the video that makes sense. His result is still disappointing IMHO, this is what happens when I'm out of coffee and only half fill the cup with grounds...
Overfilled the boiler, safety risk AND dilute moka
Hit the boiler with cold water to actually stop extraction when removed from heat
You pulled it off the heat a couple seconds late, leads to bitter flavors
Get a technique down do you don't have to adjust temperature mid extraction and you'll have a better cup.
Reduce those variables
For safety, I wouldn't recommend filling past the valve. The valve is there to release pressure in the event that the water can't pass through the bed of coffee, i.e. it's there to prevent the Moka pot from becoming a bomb.
The valve is till going to blow out
@@bozoc2572isn’t water incompressible so the valve would never be opened if it’s covered with water
@@bozoc2572water is incompressible.
It will not blow out, it will blow UP.
Safety valve will still work.
@@walkingguy6409Water doesn't compress well yet the pressure of it will still increase due to the steam pressing down on it. All that's going to happen is it will shoot out boiling hot water instead of steam.
A couple things I’ve learned using this for while now:
1) I’ve found that putting an Aeropress filter in the chamber makes the end product immensely better.
2) DO NOT fill past the valve ever lmao
3) I’ve found that once you see the liquid coming out the top, it makes a HUGE difference if you take it off the heat until no more liquid comes out, then putting it back on the heat until the end, making sure it is a slow, steady flow. I don’t know why this makes a huge difference but it does, I think it blooms the coffee.
4) do not get stingy with the coffee extraction, as soon as i see the yellowish water coming out, I stop the extraction, running the pot under cold water. I know you could technically extract more, but the yellow liquid is the thing that makes bad mokka pot coffee taste like bad mokka pot coffee. I would rather have a smaller high quality cup rather than a large dose that’s bad.
Just my suggestions for a wonderful cup
Thanks for sharing. I'm gonna try this. I just don't have an aeropress.
Sorry, that's incorrect and it's not necessary to complicate the process because the best flavor comes from following the Bialetti instructions.
Bialetti instructions are based on scientific testing and professional taste testing, so you can be assured Bialetti knows how to get the best flavor from the Moka. Bialetti has their own science and engineering department for product development, and they gross approximately $180 Million US dollars per year, so they can afford the best testing.
You can see the Bialetti instructions in action by searching for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
1. Fill the reservoir with room temperature or cold water to touch the bottom of the pressure valve, preferably filtered or bottled water.
2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down nor tamp it. You can use a straight utensil, like your coffee scoop handle, to scrape the coffee off level with the rim. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc.
3. Wipe the rim and threads clean of grounds so you'll get a good seal, and screw the Moka together tightly.
4. Cook it on a low gas flame or a preheated medium electric stove.
5. The instant you hear it start to gurgle remove the Moka pot from the stove and let it finish brewing on your countertop from the residual heat inside the pot.
6. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
7. When you unlock the pot to clean it, you'll see leftover brown water full of fines, and that means you removed the pot from the heat early enough to stop that water from diluting and dirtying your coffee.
8. Wash the Moka parts with hot water rubbing with your fingers, but do not use soap. Wipe it dry with a cloth. It will stay very clean. Once a month cook plain water in it to deep clean it.
u don't need an aeropress just the filters for it @@leonardodelacruz3859
I've been looking for this comment. 👍🏼 So many bad instructions on use of the moka pot these days.
@@magdalenamodric Thank you! 99.9% of the Moka pot tutorials on RUclips are wrong! I've watched them all and only found a handful of good ones. It's a shame how Hoffman and his fans have messed up the process.
This kind of coffe machine is one of the italian national treasure. was invented and made few kms to where i live. this was a game changer for the people
As an Italian I can confirm this is not how you make a moka espresso.
Cubans I knew used to do exactly this (minus sticking fingers in the grounds). What would you do differently?
Italians don't necessarily know how to make good coffee just because they're Italians and also this is not espresso, it's a moka pot, it's different.
@@InTimeTraveller the MOKA was invented in italy. we know how to use it. probably you don't even know how it work
@@giorgiochiavazza6675 in fairness to him no Italians have answered my question yet.
@@andrew3276 I don't get the question
Do not overflow the pressure valve.
And if you wanted the slower extraction anyway, then you should've started with that cold water.
Great video! But you absolutely should follow the Bialetti instructions to start with cold water! Bialetti has been scientifically testing and developing the Moka pot since 1933, and they know how to ensure consistently good coffee.
Cold water doesn't cause an uneven extraction or over-extraction; but collapsing, pressing or packing the coffee does cause over-extraction.
Cold water allows the coffee to have time to bloom and allows the gasses to build the right kind of pressure. Starting with boiling water can damage the valve and scald your hand when you screw it together.
Water should always touch the bottom of the valve.
It shouldn't sputter. Cook it on a low gas flame or medium electric stove. Immediately remove it from the heat when it starts to gurgle because the boiler is almost empty. It'll finish filling when it's off the heat.
There's only one RUclipsr who teaches the correct traditional Italian way to make Moka pot coffee since 1933. Search for "Annalisa J Moka pot." She saved my coffee!
Seriously you again but in another video lol
@@michaelbendavid777 Yes, that's right, it's me again 😂. I'm commenting on every Moka pot video RUclips puts in my feed! I don't care of I do it a thousand times.
People have a right to know the authentic Italian way to make Moka pot coffee, which is extremely simple and produces consistently good results.
@@photina78authentic Italian coffee is shit. Italians have this weird idea in their head that bitter, burned, blackened coffee is somehow the way to go, instead of allowing the subtle flavors of the coffee plant to shine through.
@@photina78 watched her videos. They were nothing special. You're probably hoping to bone the bloated thing by buttering her up, all the best but there are better moka pot brewing videos out there!
@AngieW-ri6qx Wise decision! Bialetti instructions say cold water or room temperature water. I use room temperature bottled water because I always have those stocked in my house, many Italians use cold tap water (but it should be filtered); and my daughter and son-in-law, who are former Starbucks managers, use the chilled filtered water that comes out of their refrigerator door dispenser. So you can try both room temperature and cold water to see which one you like best.
I read that starting with hot water means the water will be too hot, boiling, when it bathes the coffee powder. The Moka is never supposed to boil, it doesn't work by boiling. It works by gradually heating the air and water vapor which expands until the pressure pushes the water down and up through the pipe, bathing the coffee powder at a temperature that should be lower than boiling.
Aoh, hanno scoperto la caffettiera...
Tried boiling water ☑️
Burns fingers when screwing the top part ☑️😂
I was looking for this comment 😂
Coffee enthusiasts left the chat
Left to go searching for, their pronouns. Hope they find them.
@@TDN78899 I bet you feel a bit silly now.
@@paintspot1509 That's the only thing those types know how to make fun of because they lost their ability to make fun of race
I’ve worked as a coffee professional for the last 12 years and this is by far the best mocha pot tutorial I’ve seen. Good job!
I bought my husband one of these for his birthday. He says it's his best birthday present ever
He absolutely lied 💀
Remember gentlemen, boil the water before you boil the water, it adds extra flavor.
This is how I do it:
-Put water in water thing (make sure it’s below the valve, your main goal is to not blow up.)
-Put coffee in the coffee thing
-Heat on stovetop, I like medium to high heat (electric stove) but you should test out a range of heats on your stove to find your favorite.
-Take out when the coffee is coffee
I don't understand filling to the brim , shouldn't it be below the safety valve?
YES!!!
Deal with you 😊
My italian housemate did none of that and still made the best espresso Ive had
I gotta point out, my teacher advised me not to put water too much above the steam valve the water basket part.
The reason was explained, due to many overpressure and overflow of crema and coffee which is resulting in breaking my mocha pot. OOF.
you have a coffee tutor??@@cjw807
DO NOT FILL UP TO THE VALVE. Fill until right below 🤦🏽♂️
ماشاء الله تبارك الرحمن
محتوى طيب شاكرين ومقدرين جهدك
من تهامة اليمن سلام
Been using a Mocha Pot daily for the past 4 years and if you get your process dialed it’s a great cup of coffee especially for milk drinks. This is very similar to my process however I use a espresso distribution tool to fluf up the clumps and then put a Aero Press paper filter on the grounds basket. The aero press filter is a game changer. You won’t be disappointed in the taste or the clean up.
My grandparents only ever used one of these and I never realized how good it was making the coffee until I tried it again years later myself. I figured out that sweet spot and I'll NEVER be able to go back to drop Coffee.
Thanks - I’ve always wanted to do this !
You have a really good point here, great video. I do have one small critique to offer, though: it could just be me, but it seemed like the music started to drown you out a bit by around the 12 minute mark, and I had to try a bit harder to focus on what I wanted to hear you were saying :)
On the topic of buying things for hobbies, my love of creative writing has often been boosted by the fact you don’t really need to buy anything to do it. Got a pen, notebook, and an idea? You can write a poem or a story. Or use a phone notepad. Or some paper. Or a laptop. It doesn’t really matter and it won't affect much anything about your prose itself - only your process.
But my other hobbies, like drawing, don't always have such luxuries. I started doing digital art almost exclusively because the desire to keeping buying new pencils and paper and markers and whatnot kept enticing me, but I ultimately never use any of it and just draw on printer paper with a mechanical pencil 8/10 times that I draw traditionally.
(Edit: Digital art can be prone to consummerist culture as well, but it's not as bad in my experience. I started digital art on my phone using a pen with a stylus built in that I got for free and Ibis Paint X, which is also free. I felt little pressure to upgrade. When I did, I got a $35 Huion tablet 5 years ago that I still sometimes use, and Krita, which is free and open source. And when I bought an iPad to take notes in uni, I picked up Procreate for $10 4 years ago and that's still my setup. I never felt like I _needed_ to buy these things, and I don’t feel like I need anything else.)
In any case, it's definitely worth evaluating potential unnecessary consummerism in our hobbies.
I need to know what portable gas stove your using ? I have owned a 3 cup moka but seems like all the portable gas stove is too wide for my moka.
he just forgot to mention that using hot water means burnt fingers while trying to manouver the device...
I used to not like mokka pot coffee because of the silt that came through my cup. What was a game changer for me was to add a wet aero press filter to the metal filter that is above the coffee grounds. The result was a cleaner cup, less bitter, yet still retaining body without silt!
It is a good solution, but maybe there was a deeper issue which caused that. Very fine coffee ground is not the best for stovetop brewer, that's a possible cause. Or maybe the insulating ring and the filter is outwore. Paper or cotton filter also helps on channeling.
Paper filters are great as they hold back Cafestol and kahweol. Fatty esters that are in coffee. It’s why metal filter brews are cloudy. Doing paper filter def makes it more drinkable,
But baby steps. Italians don’t even like this method because it’s not what their Nonna taught them
@@jamiethomson8456 That is subjective. Which means people should try both and choose.
I bought a French press while my friend got mocha pot... I thought It would be great, however FP does not give that taste should I try Ocha Pot?
@@SajtosNokedliyes, she didn’t use the wright coffee for mokka. It only happens if you use to much ground coffee. Filter is already there…
Thank you for this
I always start with cold. This way I can screw on the moka 🤷♂️🤦🏼♂️. I never have uneven temperatures or anything.
You're doing it correctly, that's why Bialetti instructions say to use cold or room temperature water, preferably filtered or bottled water. Cold water has more molecules than hot water, so it expands more when you heat it and creates more pressure inside the Moka pot.
Yeah its a myth that hot water is better somehow. No water is going into the coffee until the volume above the water is filled with steam with enough pressure to push the water up, no cold water is going up there.
@@Venomous28sorry but that is scientifically incorrect. When brewing with cold water the extraction starts at around 60 degrees.
If you are using dark roasts then it won't make much difference. In fact, it might make it better since it might extract less of the burnt profile in the dark roast.
How would you see the temperature?.. we know it happens by using the correct models.
@@paintspot1509 interesting, I’d imagine that varies a but by size of Moka pot too? Mine is a 2 cup and I almost always use dark roast with good results. If and when I do a light roast in it, I may have to compare hot vs cold start.
I have one of these and love it!!! ❤
Moka pots are still my favorite method.
Great ideas. Definitely will come back if i ever see this on thrift.
Coffee grounds will start to brew at the same temp regardless of the temp of the water at the beginning. The starting temp of the water does not change the boiling point.
you don't want the water to boil. the coffee should be brewed between 85 -90 Degrees Celsius.
Factually incorrect
Let me get this straight. We can goto the moon and send satellites into space. But, we can't make a great cup of coffee. No wonder the aliens are not visiting us.
? This is making a great cup of coffee? Also, the skills of NASA scientists don't influence the fact of you shitting your pants holding a coffee machine
What. Water boils at 100c, it won't start brewing until it reaches that temp because it isn't touching the coffee grounds before it boils. Guess I found the equivalent of bro science in the snob coffee world lol
true, but keep in mind that the water isn't the only thing getting hot
but it probably doesn't make much of a difference
The water pressure builds in the bottom chamber and def brews the coffee before it boils (you actually don’t want it to boil). Starting with cold water the water starts moving through the coffee as low as 60c. Starting with boiling water will be around 85c.
Wtf are you talking about? The pressure builds up due to steam being generated. If there is steam it means the water is at 100c. The steam pushes the water up through the grounds
@@jamiethomson8456
natural convection has left the chat
Moka pots don't boil lmao. The container is a closed system, so it just pressurizes instead of boiling. That pressure is what pushes the water into the pipe.
My Bialetti Moka Pot is the best thing in the kitchen. I use it everyday and have carried it across multiple continents while moving houses ❤
Thank You so much!
Don't use aluminium pots! Bialettis are available in stainless steel.
Why's that
@@RockyTheEater Aluminium is very toxic, it stays in your brain and causes Alzheimer. And since most people drink coffee daily it makes sense to replace the old aluminium Bialettis.
@@RockyTheEateraluminum can cause cancer
@@RockyTheEater Taste.
Aluminium is cheaper and produces undistinguishable results, no need for steel, it ain't a pressure cooker
Very cool coffee cups - any chance of a link? Great video BTW
Thank you. I never knew how these work.
Most videos dont mention the heat control bit, thank you, ur video is batter then most other videos
I tried two ways last night (first time using one) - both tasted identical. Heat the water separately in a kettle, then make the coffee with hot water. Or, make the coffee with cold water to start with. All I know is the kettle heating goes a lot faster than heating in the Moka. Or it did for me. I'm sure cold water brew is scientifically different, but it didn't affect my enjoyment.
The irony of a comment where someone actually just tested it vs the comments with 80+ replies based on emails from Bialettis marketing department vs. my aunt works at Starbucks...
yeah it makes absolutely no difference. it's just faster to pre-boil it.
@@Doofens At first, my coffee came out bitter, then sour. And here's what I did to get rid of the acid.
Before that, I poured hot water and it always came out sour, then I poured room temperature water and took it off the heat when the lighter coffee started to pour and the acidity disappeared.
I came to the conclusion that with hot water, my coffee was not brewed enough, that's why it turned sour.
@@andrijstorozenko5631 You're right! I usually use room temperature bottled water, but cold water also works just as well.
@@andrijstorozenko5631it came out sour because the pre-heated water heated all the system and the brewing time got quickly shortened which caused underextraction due to the short percolation. You did good starting with low temp water (then turning full fire) because this way the thermodynamic balance and brewing consistency accidentaly ended not being f**ed up. Start with any temperature! Just control the heat (“low & slow” like BBQ )to get the appropriate extraction lenght (time) for the given roast and grind size without overheating the pot (the metal!) itself
You can also cut a round piece of coffee filter paper and put it between the cup and top piece to make sure no bits get through.
Also drink with milk only
It's super funny watching Americans explaining how to make just espresso coffee. I think nobody in th whole Europe needs instructions for this 😂😂😂
That's me after 2 mn of waking up
I managed to use this device without so many steps and it turned out fine, does it make much of a difference?
i have to try this
Thanks for the info
Im trying this tonight 😊
I had one, then I bought an Aeropress. Great decision
كلام ورب البيت يا عم
من تهامة اليمن سلام
I never used one of these. Interesting.❤
I want to get one but I’m not sure. Can I get the ones that are colored on the top half or are all metal ones best?
Aesthetics, there's no real difference between them. Main difference is the material. Aluminium heats up faster, less chance of burnt taste, but if you don't keep it completely dry, aluminum slime start to grow inside the water container. Stainless steel is nearly care-free, and you can also use it on induction stove.
The other important parameter is the size. 2 cups is recommended for a single person, its basket can hold 8 g of coffee ground, and it brews around 80 +- 10 ml of coffee. Larger ones (4-6-8 cups) have different baskets, so they are not ideal for single portion. It is better to buy two cheaper devices instead of 1 expensive if you also want to serve coffee to others.
Great method! Thanks!
You’re welcome!
Me at 1am after watching this video 😂
I always fill the pot with water( sometimes hot sometimes cold) It doesn't matter, exept for the time it takes to get coffee out, Also fill it to the valve or sometimes more depends on how I want the coffee, strong or light,
the water doesn't matter if it is hot or cold, by putting the boiler on the fire it heats up anyway. the water must be under the valve, not above it because with pressure the air increases in volume and pushes the water upwards. If you don't leave enough space it won't come out properly
Yes, but starting with cold the pressure and vapor build up the water can travel up and through the coffee as low as 60c. Which is not ideal. Starting with hot water is more consistent
I do it completely different and it’s the best Mokka I’ve ever tasted. Every morning has good 2 minutes.
Best coffee is from a tin pot brewed over open fire my grandma used to drink hers on a coffee plate with a sugar cube resting on the lips.
Every time someone play this video, a grandma in italy dies
1- use steel pot and induction
2-use room tempreture water
3-use high power up to boil than give less power up to finish extraction.
if you use dark roast in short time with medium power
if you use medium roast on long time with low power.
soon as i saw him filling the water, i went straight to the comments 😂
Best straight to the point quick and easy instructional video i watched. Thank you!
I hate those things. Not because they're bad, they're actually pretty awesome. But I always forget I left those on the stovetop and only remember when I feel the smell of burnt coffee
I've considered buying a tabletop hotplate, and using a timer, to (a) use it as a Teasmade, and (b) prevent burning.
The aluminium ones are a swine to clean - my girlfriend has a stainless and it's much better.
It’s very easy to avoid kind of situation… I measured the cooking time 2x or 3x and now I turn on the alarm, especially in the morning when I’m not quite awake yet 🤷♀️😁
Me who just place it onto the ember of a campfire and waits until hearing the final sound of air escaping xD
“My ultimate recipe”
*uses daddy hoffmann’s recipe *
So I need a water kettle to fill with it with hot water? If thats the case I’ll stick with my french press.
These are the best OG percs. I have several different sizes from 1 cup to 6 cups. #nonebetter
I dowse the base in cold water as soon as it starts to sputter
This is my daily method for brewing coffee, and it is recommended by Hoffmann and many others.
Okay, let me set something straight: water evaporates before it reaches 100°. Simple proof, you can see steam rising from hot water that is not 100°C.
Of course, if you start with cold water, you will get coffee and it will taste like coffee, if all you're used to is bitter coffee. But for bright and fruity light roasts, or balanced medium roasts, if you're extracting bitter coffee, you are not getting what you paid for and what the roasters and growers worked to achieve.
Starting with cold or hot water for moka pots doesn't matter. That's coffee bro science. It just makes the moka pot heat up faster because you don't want to stand keep checking it 10 times throughout the course of it heating up.
@@TactlessGuy It's gonna burn your coffee and give it a bitter taste. That's fine if you're buying the commercial kind of dark roast you'd drink with milk. But I do not recommend destroying specialty roasts by burning the grinds.
@@TactlessGuy gutta love randoms on the Internet calling thermodynamics "bro science".
@@paintspot1509 There is nothing about what he said that's backed up by thermodynamic laws.
@@TactlessGuy there has literally been scientific papers published on this. Feel free to educate yourself.
Starting hot brings exactly the same results but quicker.
nice french chore jacket❤
Italians listening to Americans who just learned about the Bialetti... Priceless
couple things wrong here, don't fill it past the valve. the whole reason for that valve is to relieve pressure from the chamber, if you fill it past the valve then if the pressure gets too much it'll squirt out boiling hot water instead of steam. also, if you are brewing on a gas stove as shown in the video, make sure that you have an adapter plate for more even distribution of heat
I always run cold water on the side of the base when it starts to spurt at the end
Well made coffee..it keeps me energetic.
I dunno but, i find my coffee more pleasant if im using room temp on the bottom chamber, especially on medium roast
Well, Gale Boetticher 😊says 98-99 degree.
If you don't have a fancy grinder like this guy, use your blade grinder till your coffee is powder. Then do the same process with 1/4 the water as this guy, and take it off the heat as soon as the coffee comes out the top. You get less espresso, but it comes out perfectly.
What Microfon you use?
Wow bet that tastes better than the way I make it
Wdym the extraction will start at a lower temperature? The hot water u put it still need to warm up more
Love the vid. I find that putting the Moka pot into an ice bath instantly stops the brewing process as sometimes removing it off the heat doesn’t necessarily always work
He should have removed de moka 5 good seconds before going so bubbly. That way some sour water wouldn’t got up in the final coffee😅
Also putting the base under cold tap water is the best way to stop the heat.
You shouldn't even get to the sputtering stage really as it means that some coffee has already burnt
That's not necessary. You can trust the Bialetti instructions, they're based on scientific testing and professional taste testing. They always work!
1. Start with cold or room temperature water filled to touch the bottom of the pressure valve, preferably filtered or bottled water. Do not preheat the water!
2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Just scrape the top level with a straight utensil, like your coffee scoop handle. All Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Also the Latino favorites: Bustelo (very bitter), La Llave (smoother), and Pilón.
3. Cook on a low gas flame or a preheated medium electric stove.
4. The instant you hear it start to gurgle remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do not cool off the pot!
5. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
@@photina78 well people have found better methods and what's the incentive for Bialetti to really put that much research into the best way to make coffee with the Moka pot when their way is traditional and works. It's likely not going to give you the best flavour but it is a more traditional method.
@@alinaqirizvi1441
"Better methods"?! 😂 If their methods were "better," they'd make better flavor; but they don't!
I've tried every one of those Specialty Coffee influencers' hacks repeatedly, and so have many others, who all agree they don't get better results from those hacks!
That's why, when you read the comments on one of the few tutorials that teach the correct Bialetti technique, you'll see hundreds of people thanking them for fixing their coffee because the Specialty Coffee influencers' Moka techniques didn't make good coffee.
So people have not "found better methods"!
The only people, who think the Specialty Coffee influencers' methods are "better," are people who never learned how to use the Moka pot correctly in the first place, so they don't know that following Bialetti instructions makes consistently good coffee that is never burnt, bitter, or over-extracted.
The Third-wave Specialty Coffee influencers' Moka hacks do not make better flavor than correctly following ALL the Bialetti instructions!
The Third-wave Specialty Coffee influencers always begin their tutorials with the LIE that the Moka pot will produce bitter/burnt/over-extracted coffee if you don't use their hacks. Either they say this in ignorance because they never learned the correct way to make Moka espresso, OR they're in business selling home espresso machines and/or other Specialty Coffee gear, and/or they own their own coffee shops, so they know the Moka is their MAIN competition in the hands of anyone who knows how to use it correctly; therefore, they seek to sabotage the Moka by overcomplicating the process while harming the flavor by their hacks.
I have a background in business-to-business sales/marketing and advertising, so I can easily understand how difficult it would be to sell expensive home espresso machines, or Specialty Coffee gear, or overpriced coffee shop beverages, to anyone who knows how to use their Moka pot and loves the flavor of their own stovetop espresso!
Google the names of some of the biggest Specialty Coffee influencers and you'll see what their employers or businesses are: They sell home espresso machines or Specialty Coffee gear, and/or they own coffee shops.
Like most big companies, Bialetti has their own science and engineering department, for product development, that does ongoing state-of-the-art scientific testing, and professional taste testing, to ensure that their Mokas produce the best possible flavor. Why? Because there is a lot of competition, lots of knockoff Moka pots flooding the market, so if Bialetti's Moka is not currently creating the best possible flavor, they will lose their market share, lose sales, and lose money. No business wants to lose market share or lose money to their competition!
That is common sense for anyone who has ever been in business or worked for a big company that manufactures their own brand-name products!
It's called Quality Control.
Bialetti can easily afford to do much more and better scientific testing, and professional taste testing, than ANY Specialty Coffee influencer can do because Bialetti averages approximately $180 Million US dollars per year!
Anyone who wants to learn correct technique, should read the Bialetti instructions, then search for these video tutorials: the "Lavazza espresso Moka" tutorial, "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
My favorite form of coffee... ❤
"Let me show you MY ultimate recipe... Which is practically the same as everyone else's."
Some people looove to take credit. Lol.
Damn I thought my wife was a coffee snob. She ain’t even playing the same sport.
lol this reminds me of the scene in breaking bad when Jane shows Jesse how to cook the meth, addicts always have their own little way of getting the “perfect” “hit” or “fix”. Funny how it translates across the board.
The word "water" is spelt with a letter T it's not wader it's water.
guy slept in school lmao. water boils at the same temperature, doesn't matter what temperature you start at
You’re cool!
Nice video!
James Hoffman said the exact same thing, so you know it's proper 😊
So this is how you can legally make a bomb.
All the ”italians” mad at you for not making the shittiest coffe ever
Nostalgia is hard to shake for many people.
If the coffee is extracted too fast while the lid is open it will spray two jets of scalding hot coffee into the air. Better not to take the risk in my opinion. I’m writing this from personal experience - fortunately I was not crouched over peering at it when that happened.
too much heat
This is what just happened to me... 😢
If you use these pots. Put some water through it without any coffee and taste it. Then get an aero press.
How many beans do you use before grinding?
What size pot is that?
I HAVE USED THOSE COFFEE MAKERS BUT HAVE PUT MARIJUANA WHERE MOST PEOPLE PUT COFFEE IN IT. IF YOU DO THAT SEVERAL TIMES AND PUT FRESH WEED IN EVERY TIME YOU GET A PRETTY POTENT DRINK
And that totally works, cause decarboxylation
Fills it up above the valve, leaves the lid open, uses boiling water... nice HOW NOT TO tutorial. Get out of here!