@@HoNow222 omg my coffee corner is Italian almost all the way. 2019 Gaggia CP, Bialetti moka pot, 2 bags of Lavazza and a bag of Gaggia beans from Whole Latte Love. Grinder is a Kingrinder 6 from China :)
Interesting. I grew up with an Italian grandfather who only made is his coffee in a Moka, so I didn't realize they werent a normal thing to have in a kitchen until much later in life. I still like to make my coffee in his (which I inhertied) when I have time to make my coffee (usually on the weekends)
Same! My parents are from Italy. We had a few Moka pots in different sizes as did all my relatives. I was in my late teens the first time I had a drip coffee. 😂 I didn’t care for it. Now as an adult I have a Jura full automat but cherish my inherited Mokas which still play a major role in my life.
I inherited a Moka pot from my father in law when he passed away in December never knew how to use it. I brewed along with you for for the first time. Thank you so much for giving me the chance to try the coffee that oupa liked.
That's great. Look at some videos how do do a deep cleaning with water/white vinegar 1:1, possibly replace the rubber gasket, or try a silicone that fits. was the metal filter plate that the gasket holds in place, scrub the base underneath and the inner "chimney" with a small brush for metal straws. It is something you can do every few months. If it is an aluminum pot, never put it in the dishwasher or it will become opaque. if the inside of the bottom chamber shows oxidation and marks, you can soak it with 1:1 vinegar/water and baking soda, then use fine steel wool or brillo pads.
One thing I love about the Moka Pot is that it's perfect for camping. Small & easy for storage, while needing only a propane heat source or fire to provide some great coffee.
Here's a tip: When screwing/unscrewing the top part of the mokapot onto the bottom reservoir, never ever tug it on the plastic handle. Countless mokapot owners have broken their handle on the mokapot doing that. Also, I too use hot water in my reservoir so I grab the bottom of the bottom reservoir with a kitchen towel and screw the top part on with my other hand. That way it'd be nice and tight to minimise pressure leakage.
I use my Moka Pot on an electric stove. Over time, I've learned to keep the pot handle off the edge of the burner. By keeping the pot at the edge of the burner, it's also pretty easy to control the brew by sliding the pot even father off the heat but still allowing enough heat to keep the brew going. This also allows for good crema to form. :-)
Fun story. I have a moka pot. I have two toddlers. The moka pot pieces were strewn about the house and so I gathered them slowly together over several days. My standart coffee arrived and I wanted to treat it a little more specially than my typical morning cup. I filled the bottom with my water and my coffee. I brewed it with the lid down and I’m always a bit afraid with toddlers running amok. I went to pour my delicious, much anticipated coffee. The brew that came out of my pot was green. At first I thought maybe the moka pot was rusted? Or something?? But it turns out there was a green crayon in the top pot part 😅
Kitty was about to deliver a detailed lecture on computational modelling of pressure-induced fluid flow through a moka pot but was sadly put back on the ground before he could start 🐱 great tips for moka pot brewing!
Am I the only one grossed out by having a cat crawling on the kitchen counter? Really? I guess most choose not to know what Feefee does in her off hours. Blechhhh!
To make a Cuban coffee the traditional way: brew the coffee like instructed in this video and prepare a cup big enough to hold all the prepared coffee, something like a large metal creamer cup but any sturdy cup will do (a handle will make the next step easier), add white sugar to taste (it is traditionally fairly sweet) and pour the first few drops of your brew in and whip vigorously with a spoon adding more drops as needed, until the mixture has lightened in color and is the texture of melted ice cream, incorporating as much air as possible. When the coffee is finished brewing pour it into your whipped sugar mix and stir gently to melt it, you will be left with a thick creamy coffee colored foam on top called "Crema" that gives a rich texture. Its one of those things that's so much more than the sum of its parts.
My favorite way to make my espresso. Just discovered the moka pot and had to figure out how to make it like this since I used to have a regular espresso machine before it broke.
I have 3 different sizes of The Moka Pot and use it every morning for my coffee. I don't drink coffee to wake up, I wake up to drink coffee. Also, the top of the Moka pot where the coffee pours into has a rubber ring at the bottom which holds another metal filter and I have yet to get any fine coffee grind into my coffee. I love your videos by the way, very educational.
When filling the basket, I put it in the upper part of the pot between the spout and the chimney. Balances it perfectly. I love the mouth feel of the Moka pot without paper filter. Similar to a French press when you grind finer than the norm, that beautiful full mouth feel.
Spot-on . Or, put it on top of the lower part, already filled with water, and put the coffee in the basket. Works OK on either of them. No need of any stand or third hand or balancing exercise.
Thanks to this video, I woke up this morning excited to make coffee in the Moka Pot that I’ve owned for ~7 years. I’ve never been successful in making anything good in it until i followed your advice in this video, thank you!
Thank you. I have just discovered your channel and your "hello there" has overridden Obi-Wan's in my brain ✨completely ✨ On a serious note, I brewed with my moka pot this morning and your tips have helped a ton. Cheers!
@@ViniterWell the funnel also useful for dumping the coffee into the Aeropress without making a mess if you're a bit clumsy like me. I have no idea why I tried to very carefully pour ground coffee from the grinder container with a slightly larger diameter than the aeropress itself, almost always spilling about a teaspoon of coffee (which also made carefully measuring it with a high precision weight a bit pointless), when I had a funnel made for it in the cupboard😅
I have the one cup Mokka Pot and use the Aeropress funnel to not only hold the basket but my second funnel (yes, I have 2 Aeropresses) to dump the ground beans into the basket. The diameters are exactly the same - no mess, no fuss.
It's such a simple, sweet little brewer, I absolutely love my moka. Been brewing moka pot coffee for years and still learned a thing or two from this video so thank you!
When using an Aeropress filter just wet it and stick it to the underside of the top. No need to try an position it on top of the base. You are just asking for it to leave a gap that way. Also, If you've filled your basket before your water has been heated and added and you don't have somewhere to put it down. Just open the lid on the top and perch the basket inside.
My wife and I are big fans of coffee. We travel considerably and are always on the hunt for the best coffee to buy and take home to brew. Additionally, we are interested in stepping up to different brewing methods. I’ve often wondered about these pots. Thank you for an informative instructional. Looking forward to more. I’m in Turkey at this time. Of course here Turkish people have their own way of brewing and drinking coffee. I’ve been told here that it’s ok if you happen to consume some the grounds because of the healthy properties they have.
I purchased a moka pot a couple of years ago but had been afraid to use it (until seeing your video). Used it for the first time this morning, and the coffee was really good. Thanks so much!
I use the top chamber to hold my filter basket. (nitpick...it's a pressure valve, not a gauge :) gauges are for measuring things). Great rundown on one of my favorite brew methods!
I was literally about to comment the same thing; I put the basket in the top chamber as I'm waiting for the water to boil in my kettle. I get my sugar for the demitasse ready so I can do a nice cafe cubano
Great video, as always! I use a taller shot glass to hold the grounds basket during filling. Also, I find it easier to stick the AeroPress filter to the bottom of the brew chamber instead of on top of the grounds.
🤨 wait, would that do anything? If it's on the bottom of the basket, the filter paper is filtering water. Unless it's for distributing the water more evenly.
@thomaswhite3059 not the bottom of the basket but the brew chamber :) I've done the same when adding a paper filter, though of course either way works fine. Edit: sorry, I hadn't seen someone else already responded to the confusion.
For a deeper dive, James Hoffmann did a 4 part series on the Moka Pot. There’s also The Wired Gourmet’s “Moka Pot Voodoo” (I think it was called) to look at and Matteo Ottavio’s channel also does a ton of Moka stuff. They’ve all really helped me level up my Moka game.
I'll have to re-watch his method because this didn't seem much different. I need more practice but I don't want to waste really good beans on what comes out to be okay coffee. I'm not blaming the method I'm just blaming my ability.@@sturmey1966
Hey Morgan, just wanna say I've been watching you from basically the start of this channel and love what you do and you are such an inspiration to me. I've been using primarily a moka pot for the past few years and love it's simplicity and cost effectiveness. I'm finally gonna buy my first espresso machine (rancilio Silvia) Again, hope you keep doing what you do best, sliding and brewing (also the coffee spills)
tips and tricks from an italian girl who grew up with neapolitan grandma who was SUPER strict about moka pot brewing 1 room temp water in the base: helps you screw the top and bottom parts together a bit more easily and tighter 2 if you use room temperature water you can just use the base as a filter basket stand 3 you can do a little mountain in the middle of the filter (a' coppula) which will be pressed down by the top part (i dont do this tho, but i put a bit more coffee in the basket than you did 4 as soon as coffee starts to flow into the top chamber close the lid 5 stir the coffee at in the pot before serving 6 wash the moka ONLY with water (never wash it with soap...the oils are very important in the pot (its called seasoning, and the first 3-4 coffees in a new moka pot must be thrown away since they are usually very bad)
I quickly wet the bottom side of the uoper chamber and stick my filter on there - adheres really well, stays on, and easy to center and keep away from the threads.
My daily routine is a “moka pot americano” (moka pot topped up with hot water) which I find to bring a nice balance of maintaining the moka pot richness while also clarifying the taste.
I add 50ml or so of cold water to the top chamber before putting it on the stove to stretch out the drink a little. I'm a patient fellow and put cold in the bottom too, so by the time it's brewing, the top chamber water is not cold anymore.
I first learned about moka pots after seeing one on goodwill's website, did some googling, and figured I found one for a great price (~$30 with shipping) compared to how expensive they can get in stores. Then it arrived in a massive box, and I found that I bought a 50 cup moka pot. I've tried to figure out where it could have originated from, but I can't for the life of me find anything this size. After some experience using it, I enjoy my big involved ritual of making the next couple weeks of coffee :)
i bought a bialetti coffee jar specifically to benefit from its lid because it has a built-in stand meant to balance the mokapot filter basket. the jar is also where i keep my beans for the mokapot or french press. i prefer using fresh cool water instead of hot water, and a gentle steady flame to slowly heat the pot. it’s one of my favourite brew methods for the weekend.
Oh my god, her clock! The numbers slowly move up and then they switch! At the beginning you can see the 5 slowly move to the top then the 6 starts at the bottom! I love it!
Bought my first Moka pot in about 1965, when I was off in college. Used it over a hot plate. Only decent coffee on campus, as we were a new college and there weren't any coffee houses for the first year or so. Used it through early grad school, when I sold it to a friend from the South, who'd never seen one and loved the coffee. Picked up a new one over the Summer after, which I used for a couple more years, until I got my first "real" espresso maker, a stovetop Vesuviana. Replaced it a few years later (~1976) with an Atomic, which would steam the milk. Passed that on to a friend about 15 years ago, when I bought a semi-automatic Saeco Aroma. My friend managed to wear out the Atomic! (Steel threads on the fill cap vs. cast aluminum body). I ended up moving "backwards" a few years ago, to a manual lever La Pavoni Europiccola machine, which I love.
We Cubans use these Mokas too! Although we call them 'cafeteras' (in the mandatory Spanish accent)😅 Another interesting note, I've always seen it made with the coffee grounds tampered down into a smooth surface. And for that iconic Cuban Espresso shot, we prepare a separate cup of sugar for those first couple of ounces of coffee, then we pour it into said cup and stir until we see foam (or espumitas in that iconic Spanish accent). Once properly mixed, we pour it over the brewed coffee in the Moka pot. Pour into the espresso shot and enjoy!
In geardagum we used to "wash" the caffettiera a couple of times by making MILK-coffee in it (it's coffe, just using milk instead of water) and letting it sit inside the caffettiera for a whole day, then repeating the procedure again. At that point we would consider the caffettiera under break-in. After a couple of weeks of morning coffee it would start being perfect.
After going with the earthy flavors of the French press for the last few years, my wife and I picked up a Moka pot to give that a try. It arrived a week ago and we immediately started combing through your videos looking for... well, this one right here. :-) It's good to see we pretty much got the basics right from the start.
Nice video. Moka pot looks very new. Don't forget it's raw, machined aluminium and not quite foodsafe for a while (a little bit carcinogenic but mostly tastes bad). You should season it by brewing coffee and throwing it away a few times before using it. Bialetti writes as much in the instruction manual. Also, yeah, you can stand the filter part in the bottom part while you put coffee in it, you don't need to 3d print a stand lol
Absolutely fascinating and thank you for the instructions! I have often seen these Brewers in friends' houses and never knew what they were for! The pressure outlet on the side, I always thought it was to plug something into that because it look like a headphone jack! You have educated me today, thank you very much Morgan!
This is one of my favoured way of brewing. I use my dosing cup as a stand for the basket. There are different sizes of paper filter. I have a 3-cup model, so I use 56 mm filters. This is also a great way to take my coffee on camping trips with the least amount of fuss.
I put a paper filter on top of the basket before closing it up, something like an aeropress paper filter will work, this helps make the end result have more clarity. Also, this is personal preference, but I prefer my coffee from a moka pot to taste less "burnt" so the moment that it's done extracting, I will dunk the bottom part of the moka pot into cold water to stop the heat, as you have mentioned in the video, or just pour the coffee out right away. Note that if you don't pour all of the coffee out for your regular serving, it's important to take a small spoon to agitate the coffee inside the moka pot so that it's a bit more evenly distributed, since the last few seconds of extraction is much more diluted.
I started with coffee with my Argentinian moka pot VOLTURNO, which is a traditional Argentinian brand, till this day i love making coffee in my moka pot. I’m now in the espresso world, but still love my Volturno.
My grandma has always used Mokka pots to make coffee for everyone and to this day just the smell of gas from the stove and brewed coffee brings so many memories with it :)
If you have a glass stove top, one of the trick I found was that once you see the coffee starting to come out at the top, I move the moka pot to the side of the burner so it is not fully on it. It slow down a tad the coffee pouring while still keeping it going without going crazy.
I always put my filter basket in the well of the top section to pour in coffee to the basket while preheating the water in the bottom section on the stove. And if you’re new to moka pots. It’s a great little tool and does take some time to get used to but I love the thing!
Some tips that have helped me get a fantastic brew (Thanks to The wired gourmet and James Hoffman). I cut two Aero press paper filters to size and I place one filter in the basket before I fill it with coffee, and the other I place over the filter and gasket. I have been achieving amazing brews since I started doing this.
To get rid of the powder that ends up in your cup, try using a paper aeropress filter on top of the basket or swapping out the stock metal filter and rubber gasket with an EB lab metal filter and silicone gasket. Both essentially stop that from happening.
Video does a good job explaining the water needs to be hot before brewing. I boil mine, pour it into the bottom part. I think many people start with cold water and wonder why the product is not hot. I SLIGHTLY tamp... tap tap on a solid surface. >>> HACK: a 58 mm puck screen fit perfectly behind my top screen and gasket. I feel it took my moka pot to another level :)
@@TherealDanielleNelson 100% of moka pot videos say to use hot water in the moka pot. As one example, "Tom's Coffee Corner" did a much more detailed vid on it a week or so ago.
I got myself a moka pot. And at first sip i was instantly transported to my fave little espresso place back in NY Julianos (sadly closed now😢) but its good to be able to have that familiar taste at home! I have as a weekend treat.
Thank you for making this content, excted to try different methods. Mine is always, cold water, put find grind coffee, low medium heat till simmer out and turn off heat, cool down n pour. I love the full body and aroma from moka pot, always made my morning
For some reason, my brews with the 6-cup Bialetti are always tastier than with the smaller ones... So I mostly use the bigger one and I share with whoever is in the household. Great video!
I think it's just the best amount of brew time to coffee volume for this brew method really, if I don't have anyone to share with, I have the 2nd half of the brew as an iced coffee in an hour.
On filling the filter basket, I lucked into some small glass ramekins with an equal internal diameter to the basket & enough volume to fill it to capacity. Just empty my grinds into it, give it a brief shake to agitate the clumps out (& get the fines off the top so they don't shake down into the brew water), cup the filter basket over the top, tip it upside down, a slight shake again so it levels out (which you can see through glass, handy) - and you can even use it to stand the filled basket upright in while waiting for the kettle to boil. I drew on a bean portioning line & a grind portioning line for my 6 cup bialetti so I never even need to bring the scales out or account for light vs dark roasts by weight. The best part is it was just the container for a multipack of fancy premade chocolate mousse from the supermarket, so it was basically free.
@@grabble7605 this makes filling & levelling the basket & having a stand for it much easier & cleaner. If you think it's pointless, you probably do weak brews with a half filled basket.
From the time you put your moka pot with preheated water on the burner until the coffee is done, is the perfect time to make a 2-egg omelette (provided the pan is already preheated). Meanwhile, if you can manage 2 slices of bread in the toaster and bring out the orange juice from the fridge, you’re golden.
My husband found one at a thrift shop and we were very pleased that it worked! We use it on the cappuccino setting, and it's a great balance of strong flavor and milkiness for the both of us (he loves black coffee; I do not).
I _love_ my moka pots. I have six of them in different sizes and my three-cup, in particular, is in rotation as a daily driver along with my 1-liter French press and my Aeropress (with the Fellow pressure valve replacement filter).
Oh my god, Morgan, the aeropress filter is a game changer! I don't know how I never thought about it before but I have never had a cleaner cup of moka pot before. I usually avoid this method because the coffee turns out a bit too "dark" for my tastes, but this was honestly really tasty, and the cleaning process is much more pleasant afterwards. Sincerely, thank you
I learned how to use one of those when I was a nanny in Puerto Rico.(1987-1991) I would make the coffee for the lady of the house every morning Monday-Friday. Saturday and Sunday she did it herself. It took a few times to actually get the method right. LOL. I'm not sure if she still uses the Moka pot now. I just know that I had to get up early to make it for her, since she was a single mother and needed the extra help.
I have a stainless steel version, I brew essentially the same way. The only difference is I bring out a filter and pour it through to remove the sludge. Good video, first by you I've ever watched.
When I fill the basket with grounds, I just place the basket in the bottom chamber so I don't have to hold it. It's easier and less messy thst way. And when I'm screwing the top half to the bottom half, I use a pot holder or small towel to avoid burning my hand from the hot water on the bottom chamber.
While I only have one brewer, the Moka, I have learned to better understand the the science of coffee through your channel. I like your simple cleanly cut video style. I'm a beer brewer with a stainless steel addiction so my budget appreciates that I don't diversify too deeply into other brewing hobbies. Brewing at home can be as simple as the Moka pot and reward you with the full expression of the beans. I heat water in a seperate kettle while leaving the basket in the Moka base to be filled then rap the bottom of the base to level the grounds a bit. Tap the sides of the base for a final grounds leveling then put the basket in the upper portion. Fill base with boiling water. Place basket in base. Screw top on while holding base with wet wash cloth. Back to the heat. My favorite coffee. NEVER forget to add water. My first very hard lesson after my first would-be cup. Thanks for all your work.
Remember to change the rubber gasket, or clean the silicone gasket every few months. The rubber gaskets are cheap but deteriorate after a few months and give a bad taste to the coffee. The silicone gaskets are more durable and you can soak them in hot 1:1 white vinegar/water solution overnight to remove the smell. Also good to do a deep cleaning once in a while, remove the metal filter and the gasket at the bottom of the top part and scrub. You remove the filters, put 1:1 water/white vinegar solution in the base,for a few hours, then brew it without coffee. You can scrub the inner part of the "chimney" with a cleaning brush for metal straws. Anyway spare parts are very cheap. And there are third party upgrades like silicone gaskets and metal filters from companies like E&B. The steel moka pots are more durable, but aluminum ones probably keep the coffee hotter.
What we have been doing for years is cut u in half then in half again the cheap coffee dripper paper filter which results in four triangles that cover perfectly the metal filter and you will have a 100% clean cup of coffee from the Moka Pot, it is indeed a different taste but it is awesome. Bests regards from a Venezuelan follower in Panama!
Great video. I love the Mokapot. Yes it’s not a Espresso but it’s stronger than regular coffee and less stronger than Espresso. Also, for that Aeropress filter, I like to wet it and put it under the cover, sticks well :)
My 3 cup maker is my sweet spot. In addition to the previous statements about filling the basket while it sits in the upper portion of the pot I’d add that mounding the coffee a little makes the right dose, and pour immediately after brewing, don’t let it cool in the pot. Thanks Morgan!
(Since I had to hunt for it: the red one on the right is a Gemini Express - instead of even having an upper chamber, the coffee goes up the back and into a split spout (the "wings" each hold a small coffee cup.) neat, compact, not sure if it's actually *travel* compact though.)
About a year and a half ago I bought a Moka Pot Mini Express, I believe it's called, in lieu of an actual espresso machine. It's so cute and instead of the moka pot top it's got two little spouts that pour into espresso cups. It's amusing to watch, makes great coffee, and is perfect for 1-2 people. Not to mention is less than a tenth of the cost of a real espresso machine. It's the only way I make coffee now.
I have a mokka pot and I love using it! The only tip (not really a tip) I have is that you don't need to be this fancy with it. If you're just trying to get a cup of caffeine out of it, you can definitely just fill the bottom portion with water to the bottom of the spout, fill the middle part with coffee, put it on the stove at medium heat, and leave it alone until it makes that gurgling sound. I like making iced lattes with it. I am definitely at the mercy of the mokka pot using this technique, but sometimes a girl gets busy cleaning the kitchen while waiting for the coffee to brew, forgets to take it off the stove right away, and refuses to waste it 🙃
I used moka pot all summer at the cabin. If you use the same coffee grind all the time, don’t wash your upper chamber, just rince and let dry. It will stain and season and the flavor will build. Their is nothing like a well seasoned moka pot brew.
I use a moka pot, too! I love these so much when i moved out to live on my own i specifically went to get one for myself, i wouldn't give it up for anything! They can be dangerous though, my sister will never touch one again. When i was a kid she wanted to make coffee but she didn't srew it correctly and managed to make it explode :'D The kitchen walls were freshly painted and the pot exploded right into our mum's face as she was on her way to save the situation. Luckily no one got hurt except for the walls we had to get painted again. It was a fun day
I saw my poor, sad Moka pots on the windowsill in the kitchen and used two of them today. Two tips I've added to my process is to place an Aeropress filter atop the grounds (to maintain lower LDL cholesterol) and do a little bloom pre-infusion, pour a little hot water on the filter paper just before screwing the top on. BTW I use about 24 g of coffee, that's a bit below the rim, and setting the basket in a shot glass works well. There you go, doing the Aeropress and wetting it now. :)
You can also get the E&B Labs Competition-style filter to replace the original filter. It features an intense pattern. 7 smaller holes for every one hole on the original filter. It also has a silicone gasket vs the rubber one, so no bad taste. You can also still use the Aero Press filter on top. You get a better extraction, less fines, cleaner/stronger brew, etc. The result is an upgraded/modified Moka pot that takes things to the next level. They are made for the 3-cup and 6-cup that I know of.
I've been slowly acquiring moka brewing tips; you have covered most of them. I find that turning off the heat as soon as the brewing starts allows for a slower and gentler extraction. That moment when you take the pot off the heat and start to cool is delicate, as the final over-extraction happens rather fast. Indeed, this is almost the opposite of espresso, as the mantra is: the slower the better. I have yet to try filter paper; that's my next little experiment.
I’ve learned from the James Hoffman video on the Moka Pot to avoid the sputtering. I always let it flow out on lower/residual heat towards the end. If it starts sputtering I immediately put the base under the tab.
Good that you did video about such an iconic and important brewer, sad though that you didn’t mention a lot of really important tips: 1. You can use WDT in gasket for even distribution 2. It’s better to take Moka on and off the heat to avoid splattering phase 3. You need to pour coffee immediately from Moka to server, because staying in hot Moka making it more bitter. 4. It’s better to pour it in server first and swirl, before pouring into cup. 5. You can dilute resulting coffee, if it’s too strong.
Moka makes great, traditional coffee at a budget. Nothing beats that aroma and sight as the coffee starts to creep out of the chimney. If using a multi cup Moka it's always worth a short stir before you pour as there's a distinct 'layering' going on in the pot.
I use an egg cup as a stand for the coffee holder, and after pouring the coffee I put some hot water in the top half to make it easier to clean. On the topic of cleaning, occasionally disassemble the top part completely (the metal filter is only held in by the gasket) and cleaning both the filter and its housing.
a little tip on filling grinded coffee to the basket. I usually use the empty spice jar that has a bit smaller diameter than the coffee basket then put it on the jar while filling coffee. I think it makes filling coffee much easier and more sturdy than holding the basket yourself :)
Bought two Moka Pots off eBay over a decade ago for 15$. A handle fell off one and the other is still going strong! I find the 3 cup size is close to a lungo double espresso. My set up: - 3 cup Moka Pot - Bodum Classic Chambord milk frother 5oz. (could also use any French press you already own) - 8oz. Rattleware pitcher - will need a heat source and a pot to warm up the milk. I call it the longest cappuccino. It takes a while to set up and clean, but I make lattes/cappuccinos that taste better than the vast majority of drinks I’m served in cafes.
when i went on vacation last year with my friends, i was the only one who drinks coffee. And the vacation house we rented had a moka pot, that made just the perfect amount of coffee for me to drink in the morning, it was great (and i am kinda proud of myself to figure out myself how to use it)
I have one of these and I love it. I'll use it to make espresso since I don't wanna spend a massive amount of money on an espresso machine. I know that's not what it is for, but it makes a pretty damn good super strong cup of coffee that I use to make lattes for me and the significant other
If you have a small Moka pot then a shot glass works pretty well for stabilizing the filter basket while filling it. I will generally have a piece of paper under it all, and I pour the ground coffee into the filter pot until overflowing and then level it off with the back of a knife and a few taps. Then put the coffee on the paper back in the bag. I love coffee from a Moka pot, Even though I have more modern brewing methods, it is still a go to when I have a few extra minutes to prepare a cup.
Moka pots are the best. However, I truly don't enjoy the taste of the aluminum ones, as you're using for the video. The stainless steel eliminates that metal aftertaste...one person's opinion obviously :-). My tip: agree on putting the water in around 200F degrees, then take a paper towel, or regular towel, and lightly put in the basket it to soak up water that may be "overfilled". Then you can easily put the basket in the base, with the water and add the grounds...no worrying whether the grounds will begin soaking up the water before it's supposed to begin the boil up through it. I use a small fork (olive fork? cheese fork? baby fork?) and aerate it slightly by poking a few holes. But not always, This whole process is VERY FORGIVING. And I don't do medium, then low....I do just above the lowest flame and it pushes up the coffee very quickly given that it started at 200F anyway. It's the only cup of coffee I drink all day because it's absolutely magical and perfect!
thank you!! the moka pot is an integral part in cuban coffee culture (as well as all of latin america but im speaking from my experience) and is such a fascinating and beautiful tool. my favorite drink to make is the café cubano, but thats partially because of my sweet tooth
I have one, multiple even! I also use them while camping with friends since its easy to take with and god i absolutely when the camping ground fills with the smell of freshly brewed coffee!
I 3D printed a stand and a funnel for the coffee basket of my moka pot. It made it sooo much easier to fill without spilling anything, and I can't believe Bialetti don't sell stands and funnels for them.. I'm lucky to have access to 3D printers at my place of work.
I love my Moka pot. But one thing that I have to make sure I clean is the rubber gasket. I find that if not tightened enough, small grounds can get on it. Thanks for a great video.
Best cost:benefit brew method for anyone wanting anything near espresso at home, you can't change my mind.
Agreed!
For me and probably many others... the moka pot was the entrance into the rabbit hole.... :) 🐇🐇
@@SunriseLAW For me, as an italian, I was basically born already inside that rabbit hole then lol
@@HoNow222 omg my coffee corner is Italian almost all the way. 2019 Gaggia CP, Bialetti moka pot, 2 bags of Lavazza and a bag of Gaggia beans from Whole Latte Love. Grinder is a Kingrinder 6 from China :)
@@SunriseLAW Sounds like a great place! Which city?
Interesting. I grew up with an Italian grandfather who only made is his coffee in a Moka, so I didn't realize they werent a normal thing to have in a kitchen until much later in life. I still like to make my coffee in his (which I inhertied) when I have time to make my coffee (usually on the weekends)
They are very much a normal thing to have in the kitchen where i live (southern austria, on the border to italy).
Same! My parents are from Italy. We had a few Moka pots in different sizes as did all my relatives. I was in my late teens the first time I had a drip coffee. 😂 I didn’t care for it. Now as an adult I have a Jura full automat but cherish my inherited Mokas which still play a major role in my life.
This also what was called 'coffee' here around North Africa for the past few decades.
I inherited a Moka pot from my father in law when he passed away in December never knew how to use it. I brewed along with you for for the first time. Thank you so much for giving me the chance to try the coffee that oupa liked.
This is so nice
♥️♥️♥️
"never knew how to use it"
...Did you only now gain internet access? You could've learned with a Google search...
That's great. Look at some videos how do do a deep cleaning with water/white vinegar 1:1, possibly replace the rubber gasket, or try a silicone that fits. was the metal filter plate that the gasket holds in place, scrub the base underneath and the inner "chimney" with a small brush for metal straws. It is something you can do every few months. If it is an aluminum pot, never put it in the dishwasher or it will become opaque. if the inside of the bottom chamber shows oxidation and marks, you can soak it with 1:1 vinegar/water and baking soda, then use fine steel wool or brillo pads.
Ag lekker Stacey 🤗
One thing I love about the Moka Pot is that it's perfect for camping. Small & easy for storage, while needing only a propane heat source or fire to provide some great coffee.
The best part of the Moka Pot when camping is the way all the people drinking instant coffee watch you walk to the cooker and back.
Here's a tip: When screwing/unscrewing the top part of the mokapot onto the bottom reservoir, never ever tug it on the plastic handle. Countless mokapot owners have broken their handle on the mokapot doing that. Also, I too use hot water in my reservoir so I grab the bottom of the bottom reservoir with a kitchen towel and screw the top part on with my other hand. That way it'd be nice and tight to minimise pressure leakage.
i dont even like coffee, i just love hearing people talk about their passions, its awesome
I use my Moka Pot on an electric stove. Over time, I've learned to keep the pot handle off the edge of the burner. By keeping the pot at the edge of the burner, it's also pretty easy to control the brew by sliding the pot even father off the heat but still allowing enough heat to keep the brew going. This also allows for good crema to form. :-)
Great idea!
Fun story. I have a moka pot. I have two toddlers. The moka pot pieces were strewn about the house and so I gathered them slowly together over several days. My standart coffee arrived and I wanted to treat it a little more specially than my typical morning cup. I filled the bottom with my water and my coffee. I brewed it with the lid down and I’m always a bit afraid with toddlers running amok. I went to pour my delicious, much anticipated coffee. The brew that came out of my pot was green. At first I thought maybe the moka pot was rusted? Or something?? But it turns out there was a green crayon in the top pot part 😅
lucky for you, green crayons are the tasty ones
Sounds like your toddler thinks you have a bright future in the US Marines
😊😅😊😅
@@NickiRusin Found the Marine lol
Thank you for your service
Good: Crayons are not toxic for obvious reasons. Bad: The wax taste, not so good, but not that bad.
Kitty was about to deliver a detailed lecture on computational modelling of pressure-induced fluid flow through a moka pot but was sadly put back on the ground before he could start 🐱 great tips for moka pot brewing!
I got that same impression.
Nobody listens to those of us who walk on four legs 😢🦎🐈
Am I the only one grossed out by having a cat crawling on the kitchen counter? Really? I guess most choose not to know what Feefee does in her off hours. Blechhhh!
@@ellenrik I mean humans are pretty dirty / germy / gross, too ...
Triple Like!!!
To make a Cuban coffee the traditional way: brew the coffee like instructed in this video and prepare a cup big enough to hold all the prepared coffee, something like a large metal creamer cup but any sturdy cup will do (a handle will make the next step easier), add white sugar to taste (it is traditionally fairly sweet) and pour the first few drops of your brew in and whip vigorously with a spoon adding more drops as needed, until the mixture has lightened in color and is the texture of melted ice cream, incorporating as much air as possible.
When the coffee is finished brewing pour it into your whipped sugar mix and stir gently to melt it, you will be left with a thick creamy coffee colored foam on top called "Crema" that gives a rich texture. Its one of those things that's so much more than the sum of its parts.
The espumita is vital to a proper cup of café!
As I read your description, my mouth is watering 😋 😂
For more traditional, use demerara sugar instead.
Thank you for sharing!!!
My favorite way to make my espresso. Just discovered the moka pot and had to figure out how to make it like this since I used to have a regular espresso machine before it broke.
I have 3 different sizes of The Moka Pot and use it every morning for my coffee. I don't drink coffee to wake up, I wake up to drink coffee. Also, the top of the Moka pot where the coffee pours into has a rubber ring at the bottom which holds another metal filter and I have yet to get any fine coffee grind into my coffee. I love your videos by the way, very educational.
When filling the basket, I put it in the upper part of the pot between the spout and the chimney. Balances it perfectly. I love the mouth feel of the Moka pot without paper filter. Similar to a French press when you grind finer than the norm, that beautiful full mouth feel.
Spot-on . Or, put it on top of the lower part, already filled with water, and put the coffee in the basket. Works OK on either of them. No need of any stand or third hand or balancing exercise.
I also fill my moka pot with it sitting in the top section! Seemed the right way, haha.
@georgehsu1085 wait you also put coffee in the water part
Or where the coffee comes to carry to pour?
Thanks to this video, I woke up this morning excited to make coffee in the Moka Pot that I’ve owned for ~7 years. I’ve never been successful in making anything good in it until i followed your advice in this video, thank you!
I don't drink coffee most of the time, but I still somehow come back to this channel every few months. Fantastic content as always!
Thank you. I have just discovered your channel and your "hello there" has overridden Obi-Wan's in my brain ✨completely ✨
On a serious note, I brewed with my moka pot this morning and your tips have helped a ton. Cheers!
If you have an original Aeropress which came with a funnel, you can turn the funnel upside down and use it as a stand for your Mokapot basket.
There's a use for that funnel after all!
@@ViniterWell the funnel also useful for dumping the coffee into the Aeropress without making a mess if you're a bit clumsy like me.
I have no idea why I tried to very carefully pour ground coffee from the grinder container with a slightly larger diameter than the aeropress itself, almost always spilling about a teaspoon of coffee (which also made carefully measuring it with a high precision weight a bit pointless), when I had a funnel made for it in the cupboard😅
Also can be used to sit inside a smaller diameter rim cup.
I have the one cup Mokka Pot and use the Aeropress funnel to not only hold the basket but my second funnel (yes, I have 2 Aeropresses) to dump the ground beans into the basket. The diameters are exactly the same - no mess, no fuss.
You can set the filter inside the top of the moka pot. It keeps it steady. Rest it between the pour spout and the middle stem. It won’t move.
It's such a simple, sweet little brewer, I absolutely love my moka. Been brewing moka pot coffee for years and still learned a thing or two from this video so thank you!
When using an Aeropress filter just wet it and stick it to the underside of the top. No need to try an position it on top of the base. You are just asking for it to leave a gap that way.
Also, If you've filled your basket before your water has been heated and added and you don't have somewhere to put it down. Just open the lid on the top and perch the basket inside.
My wife and I are big fans of coffee. We travel considerably and are always on the hunt for the best coffee to buy and take home to brew. Additionally, we are interested in stepping up to different brewing methods. I’ve often wondered about these pots. Thank you for an informative instructional. Looking forward to more. I’m in Turkey at this time. Of course here Turkish people have their own way of brewing and drinking coffee. I’ve been told here that it’s ok if you happen to consume some the grounds because of the healthy properties they have.
I purchased a moka pot a couple of years ago but had been afraid to use it (until seeing your video). Used it for the first time this morning, and the coffee was really good. Thanks so much!
I was introduced to Moka pot after I moved to Austria and immediately fell in love. Till this day it’s my favorite type of coffee maker.
I use the top chamber to hold my filter basket. (nitpick...it's a pressure valve, not a gauge :) gauges are for measuring things). Great rundown on one of my favorite brew methods!
I was literally about to comment the same thing; I put the basket in the top chamber as I'm waiting for the water to boil in my kettle. I get my sugar for the demitasse ready so I can do a nice cafe cubano
Technically it's a binary gauge, kinda?
Why the top? I put it on the down part when the water is ready 😁
I used to do the same until i found out the lid of my grinder catch cup is even more ideal for this!
@@biankatoth1786 gives you something to do whilst the kettle is doing its job.
Great video, as always!
I use a taller shot glass to hold the grounds basket during filling.
Also, I find it easier to stick the AeroPress filter to the bottom of the brew chamber instead of on top of the grounds.
🤨 wait, would that do anything? If it's on the bottom of the basket, the filter paper is filtering water. Unless it's for distributing the water more evenly.
I also use a shot glass.
Bottom of the BREW CHAMBER
@thomaswhite3059 not the bottom of the basket but the brew chamber :) I've done the same when adding a paper filter, though of course either way works fine.
Edit: sorry, I hadn't seen someone else already responded to the confusion.
I've had my Moka Pot for a few years now and never had luck. I'm looking forward to trying this technique over the weekend. Thank you Morgan!
For a deeper dive, James Hoffmann did a 4 part series on the Moka Pot. There’s also The Wired Gourmet’s “Moka Pot Voodoo” (I think it was called) to look at and Matteo Ottavio’s channel also does a ton of Moka stuff. They’ve all really helped me level up my Moka game.
you're better off using James Hoffman's method. These instructions are not good.
Worked great Morgan. Thank you again.🙂
I'll have to re-watch his method because this didn't seem much different. I need more practice but I don't want to waste really good beans on what comes out to be okay coffee. I'm not blaming the method I'm just blaming my ability.@@sturmey1966
Hey Morgan, just wanna say I've been watching you from basically the start of this channel and love what you do and you are such an inspiration to me. I've been using primarily a moka pot for the past few years and love it's simplicity and cost effectiveness. I'm finally gonna buy my first espresso machine (rancilio Silvia)
Again, hope you keep doing what you do best, sliding and brewing (also the coffee spills)
That means a lot, thank you! Hope you love the Silvia, it served me well for many years 🖤
I ♥️ my moka pot, been using it for 9yrs. with my favorite Stumptown coffee Hair Bender, so good! I drink it just black♥️
tips and tricks from an italian girl who grew up with neapolitan grandma who was SUPER strict about moka pot brewing
1 room temp water in the base: helps you screw the top and bottom parts together a bit more easily and tighter
2 if you use room temperature water you can just use the base as a filter basket stand
3 you can do a little mountain in the middle of the filter (a' coppula) which will be pressed down by the top part (i dont do this tho, but i put a bit more coffee in the basket than you did
4 as soon as coffee starts to flow into the top chamber close the lid
5 stir the coffee at in the pot before serving
6 wash the moka ONLY with water (never wash it with soap...the oils are very important in the pot (its called seasoning, and the first 3-4 coffees in a new moka pot must be thrown away since they are usually very bad)
This is exactly what I was looking for. Thank you so much to you and your family 🙏 I had to screenshot immediately because this is my new routine. 😊
Thank you for sharing!!!!!
I quickly wet the bottom side of the uoper chamber and stick my filter on there - adheres really well, stays on, and easy to center and keep away from the threads.
My daily routine is a “moka pot americano” (moka pot topped up with hot water) which I find to bring a nice balance of maintaining the moka pot richness while also clarifying the taste.
Same! I find the straight brew too strong, but works great in the americano style
I like it that way too!
Me three. When I’m not using it to make Moka-chinos (Moka Pot cappuccino), that is.
I add 50ml or so of cold water to the top chamber before putting it on the stove to stretch out the drink a little. I'm a patient fellow and put cold in the bottom too, so by the time it's brewing, the top chamber water is not cold anymore.
You can stand the filter inside the top of the moka pot! (You open the lid and it will fit perfectly between the “center stick” and the sides !) 🤩
I first learned about moka pots after seeing one on goodwill's website, did some googling, and figured I found one for a great price (~$30 with shipping) compared to how expensive they can get in stores. Then it arrived in a massive box, and I found that I bought a 50 cup moka pot. I've tried to figure out where it could have originated from, but I can't for the life of me find anything this size. After some experience using it, I enjoy my big involved ritual of making the next couple weeks of coffee :)
I love adding in brown sugar over the grounds if I'm using a much darker coffee. I am a fan of sweeter base coffee so Cafe Cubano makes me happy
Ohh. I'll have to try that. It sounds good. I sometimes put half a teaspoon of cocoa powder over the grounds
i bought a bialetti coffee jar specifically to benefit from its lid because it has a built-in stand meant to balance the mokapot filter basket. the jar is also where i keep my beans for the mokapot or french press. i prefer using fresh cool water instead of hot water, and a gentle steady flame to slowly heat the pot. it’s one of my favourite brew methods for the weekend.
Oh my god, her clock! The numbers slowly move up and then they switch! At the beginning you can see the 5 slowly move to the top then the 6 starts at the bottom! I love it!
Bought my first Moka pot in about 1965, when I was off in college. Used it over a hot plate. Only decent coffee on campus, as we were a new college and there weren't any coffee houses for the first year or so. Used it through early grad school, when I sold it to a friend from the South, who'd never seen one and loved the coffee. Picked up a new one over the Summer after, which I used for a couple more years, until I got my first "real" espresso maker, a stovetop Vesuviana. Replaced it a few years later (~1976) with an Atomic, which would steam the milk. Passed that on to a friend about 15 years ago, when I bought a semi-automatic Saeco Aroma. My friend managed to wear out the Atomic! (Steel threads on the fill cap vs. cast aluminum body). I ended up moving "backwards" a few years ago, to a manual lever La Pavoni Europiccola machine, which I love.
We Cubans use these Mokas too! Although we call them 'cafeteras' (in the mandatory Spanish accent)😅
Another interesting note, I've always seen it made with the coffee grounds tampered down into a smooth surface. And for that iconic Cuban Espresso shot, we prepare a separate cup of sugar for those first couple of ounces of coffee, then we pour it into said cup and stir until we see foam (or espumitas in that iconic Spanish accent). Once properly mixed, we pour it over the brewed coffee in the Moka pot. Pour into the espresso shot and enjoy!
In Puerto Rico I’ve always heard it being called “la greca”
Why yes I read thru the comments until I found my people❤❤❤ (dominican/puertorican)
Cuban/Mexican here to confirm that this is the way!
In geardagum we used to "wash" the caffettiera a couple of times by making MILK-coffee in it (it's coffe, just using milk instead of water) and letting it sit inside the caffettiera for a whole day, then repeating the procedure again. At that point we would consider the caffettiera under break-in. After a couple of weeks of morning coffee it would start being perfect.
Oh, the nostalgia! My grandpa had one of these. When I was a kid I didn’t know there was any other way to make coffee than with a moka pot.
After going with the earthy flavors of the French press for the last few years, my wife and I picked up a Moka pot to give that a try. It arrived a week ago and we immediately started combing through your videos looking for... well, this one right here. :-) It's good to see we pretty much got the basics right from the start.
Nice video. Moka pot looks very new. Don't forget it's raw, machined aluminium and not quite foodsafe for a while (a little bit carcinogenic but mostly tastes bad).
You should season it by brewing coffee and throwing it away a few times before using it. Bialetti writes as much in the instruction manual.
Also, yeah, you can stand the filter part in the bottom part while you put coffee in it, you don't need to 3d print a stand lol
The seasoning thing is a myth
Absolutely fascinating and thank you for the instructions! I have often seen these Brewers in friends' houses and never knew what they were for! The pressure outlet on the side, I always thought it was to plug something into that because it look like a headphone jack!
You have educated me today, thank you very much Morgan!
This is one of my favoured way of brewing. I use my dosing cup as a stand for the basket. There are different sizes of paper filter. I have a 3-cup model, so I use 56 mm filters. This is also a great way to take my coffee on camping trips with the least amount of fuss.
I put a paper filter on top of the basket before closing it up, something like an aeropress paper filter will work, this helps make the end result have more clarity. Also, this is personal preference, but I prefer my coffee from a moka pot to taste less "burnt" so the moment that it's done extracting, I will dunk the bottom part of the moka pot into cold water to stop the heat, as you have mentioned in the video, or just pour the coffee out right away. Note that if you don't pour all of the coffee out for your regular serving, it's important to take a small spoon to agitate the coffee inside the moka pot so that it's a bit more evenly distributed, since the last few seconds of extraction is much more diluted.
I am so excited about this video!! I have been using a moka pot for years and it is by far my favorite way to make coffee.
I started with coffee with my Argentinian moka pot VOLTURNO, which is a traditional Argentinian brand, till this day i love making coffee in my moka pot. I’m now in the espresso world, but still love my Volturno.
My grandma has always used Mokka pots to make coffee for everyone and to this day just the smell of gas from the stove and brewed coffee brings so many memories with it :)
If you have a glass stove top, one of the trick I found was that once you see the coffee starting to come out at the top, I move the moka pot to the side of the burner so it is not fully on it. It slow down a tad the coffee pouring while still keeping it going without going crazy.
This is what I do too
Temperature Surfing, its what has been documented quite well on RUclips! Works quite well on electrical stoves to control the coffee flow!
I always put my filter basket in the well of the top section to pour in coffee to the basket while preheating the water in the bottom section on the stove. And if you’re new to moka pots. It’s a great little tool and does take some time to get used to but I love the thing!
Some tips that have helped me get a fantastic brew (Thanks to The wired gourmet and James Hoffman).
I cut two Aero press paper filters to size and I place one filter in the basket before I fill it with coffee, and the other I place over the filter and gasket. I have been achieving amazing brews since I started doing this.
To get rid of the powder that ends up in your cup, try using a paper aeropress filter on top of the basket or swapping out the stock metal filter and rubber gasket with an EB lab metal filter and silicone gasket. Both essentially stop that from happening.
Morgan! You are beautifully spoken. A wonderful video. Fun, confident, thoughtful!🎉
Video does a good job explaining the water needs to be hot before brewing. I boil mine, pour it into the bottom part. I think many people start with cold water and wonder why the product is not hot. I SLIGHTLY tamp... tap tap on a solid surface. >>> HACK: a 58 mm puck screen fit perfectly behind my top screen and gasket. I feel it took my moka pot to another level :)
As will a 58mm dosing funnel, if you want to make less mess and/or wdt.
I use cold water and my coffee in my moka pot has always been hot. Not quit sure what you mean by 'wonder why the product is not hot.'
@@TherealDanielleNelson Depends on the moka pot, your definition of 'hot', and mostly.... are you using electric or gas ?
@@SunriseLAW I'm using gas. And hot is hot enough that I need to let it cool before I can drink it.
@@TherealDanielleNelson 100% of moka pot videos say to use hot water in the moka pot. As one example, "Tom's Coffee Corner" did a much more detailed vid on it a week or so ago.
I got myself a moka pot. And at first sip i was instantly transported to my fave little espresso place back in NY Julianos (sadly closed now😢) but its good to be able to have that familiar taste at home! I have as a weekend treat.
Thank you for making this content, excted to try different methods. Mine is always, cold water, put find grind coffee, low medium heat till simmer out and turn off heat, cool down n pour. I love the full body and aroma from moka pot, always made my morning
These are a core childhood memory for me! My Hungarian family always used them before they eventually switched to standard drip pots.
For some reason, my brews with the 6-cup Bialetti are always tastier than with the smaller ones... So I mostly use the bigger one and I share with whoever is in the household. Great video!
I think it's just the best amount of brew time to coffee volume for this brew method really, if I don't have anyone to share with, I have the 2nd half of the brew as an iced coffee in an hour.
@@InnuendoXP That's a great idea, will do it 👍 Cheers!
We’ve noticed the same! I find the 6 pot Bialetti has a much smoother taste vs the smaller one!
On filling the filter basket, I lucked into some small glass ramekins with an equal internal diameter to the basket & enough volume to fill it to capacity.
Just empty my grinds into it, give it a brief shake to agitate the clumps out (& get the fines off the top so they don't shake down into the brew water), cup the filter basket over the top, tip it upside down, a slight shake again so it levels out (which you can see through glass, handy) - and you can even use it to stand the filled basket upright in while waiting for the kettle to boil.
I drew on a bean portioning line & a grind portioning line for my 6 cup bialetti so I never even need to bring the scales out or account for light vs dark roasts by weight.
The best part is it was just the container for a multipack of fancy premade chocolate mousse from the supermarket, so it was basically free.
...So you added a pointless step with some glass? Just fill the basket.
@@grabble7605 this makes filling & levelling the basket & having a stand for it much easier & cleaner.
If you think it's pointless, you probably do weak brews with a half filled basket.
From the time you put your moka pot with preheated water on the burner until the coffee is done, is the perfect time to make a 2-egg omelette (provided the pan is already preheated). Meanwhile, if you can manage 2 slices of bread in the toaster and bring out the orange juice from the fridge, you’re golden.
This is my weekday ritual. Timed to perfection.
My husband found one at a thrift shop and we were very pleased that it worked! We use it on the cappuccino setting, and it's a great balance of strong flavor and milkiness for the both of us (he loves black coffee; I do not).
To stand the basket without using anything extrenal, open the top lid and put the basket in the gap between the middle column and the spout. :))
I _love_ my moka pots. I have six of them in different sizes and my three-cup, in particular, is in rotation as a daily driver along with my 1-liter French press and my Aeropress (with the Fellow pressure valve replacement filter).
Oh my god, Morgan, the aeropress filter is a game changer! I don't know how I never thought about it before but I have never had a cleaner cup of moka pot before. I usually avoid this method because the coffee turns out a bit too "dark" for my tastes, but this was honestly really tasty, and the cleaning process is much more pleasant afterwards.
Sincerely, thank you
I learned how to use one of those when I was a nanny in Puerto Rico.(1987-1991) I would make the coffee for the lady of the house every morning Monday-Friday.
Saturday and Sunday she did it herself. It took a few times to actually get the method right. LOL.
I'm not sure if she still uses the Moka pot now. I just know that I had to get up early to make it for her, since she was a single mother and needed the extra help.
I have a stainless steel version, I brew essentially the same way. The only difference is I bring out a filter and pour it through to remove the sludge. Good video, first by you I've ever watched.
When I fill the basket with grounds, I just place the basket in the bottom chamber so I don't have to hold it. It's easier and less messy thst way.
And when I'm screwing the top half to the bottom half, I use a pot holder or small towel to avoid burning my hand from the hot water on the bottom chamber.
The first drips of coffee from the stem pole is always so mesmerizing and looks so freaking delicious.
While I only have one brewer, the Moka, I have learned to better understand the the science of coffee through your channel. I like your simple cleanly cut video style. I'm a beer brewer with a stainless steel addiction so my budget appreciates that I don't diversify too deeply into other brewing hobbies. Brewing at home can be as simple as the Moka pot and reward you with the full expression of the beans. I heat water in a seperate kettle while leaving the basket in the Moka base to be filled then rap the bottom of the base to level the grounds a bit. Tap the sides of the base for a final grounds leveling then put the basket in the upper portion. Fill base with boiling water. Place basket in base. Screw top on while holding base with wet wash cloth. Back to the heat. My favorite coffee. NEVER forget to add water. My first very hard lesson after my first would-be cup. Thanks for all your work.
Remember to change the rubber gasket, or clean the silicone gasket every few months. The rubber gaskets are cheap but deteriorate after a few months and give a bad taste to the coffee. The silicone gaskets are more durable and you can soak them in hot 1:1 white vinegar/water solution overnight to remove the smell. Also good to do a deep cleaning once in a while, remove the metal filter and the gasket at the bottom of the top part and scrub. You remove the filters, put 1:1 water/white vinegar solution in the base,for a few hours, then brew it without coffee. You can scrub the inner part of the "chimney" with a cleaning brush for metal straws. Anyway spare parts are very cheap. And there are third party upgrades like silicone gaskets and metal filters from companies like E&B. The steel moka pots are more durable, but aluminum ones probably keep the coffee hotter.
I love my moka pot, its what i use daily. Also thank you for paying double the required amount of cat tax, it was much appreciated.
What we have been doing for years is cut u in half then in half again the cheap coffee dripper paper filter which results in four triangles that cover perfectly the metal filter and you will have a 100% clean cup of coffee from the Moka Pot, it is indeed a different taste but it is awesome. Bests regards from a Venezuelan follower in Panama!
You've become my go-to for understanding all things coffee now
Great video. I love the Mokapot. Yes it’s not a Espresso but it’s stronger than regular coffee and less stronger than Espresso.
Also, for that Aeropress filter, I like to wet it and put it under the cover, sticks well :)
a good cheap stabilizer I use for the filter basket is a shot glass (something that most folks must have in a kitchen already)
My 3 cup maker is my sweet spot. In addition to the previous statements about filling the basket while it sits in the upper portion of the pot I’d add that mounding the coffee a little makes the right dose, and pour immediately after brewing, don’t let it cool in the pot. Thanks Morgan!
(Since I had to hunt for it: the red one on the right is a Gemini Express - instead of even having an upper chamber, the coffee goes up the back and into a split spout (the "wings" each hold a small coffee cup.) neat, compact, not sure if it's actually *travel* compact though.)
Ah, and "The MoMA Sells Coffee Brewers... And I Bought Some" is elsewhere on this channel and explains it :-)
About a year and a half ago I bought a Moka Pot Mini Express, I believe it's called, in lieu of an actual espresso machine. It's so cute and instead of the moka pot top it's got two little spouts that pour into espresso cups.
It's amusing to watch, makes great coffee, and is perfect for 1-2 people. Not to mention is less than a tenth of the cost of a real espresso machine.
It's the only way I make coffee now.
I have a mokka pot and I love using it! The only tip (not really a tip) I have is that you don't need to be this fancy with it. If you're just trying to get a cup of caffeine out of it, you can definitely just fill the bottom portion with water to the bottom of the spout, fill the middle part with coffee, put it on the stove at medium heat, and leave it alone until it makes that gurgling sound. I like making iced lattes with it. I am definitely at the mercy of the mokka pot using this technique, but sometimes a girl gets busy cleaning the kitchen while waiting for the coffee to brew, forgets to take it off the stove right away, and refuses to waste it 🙃
Moka is like a part of me. I'm Italian, it's everywhere, in every Italian kitchen. ❤ I loved this video.
I used moka pot all summer at the cabin. If you use the same coffee grind all the time, don’t wash your upper chamber, just rince and let dry. It will stain and season and the flavor will build. Their is nothing like a well seasoned moka pot brew.
I use a moka pot, too! I love these so much when i moved out to live on my own i specifically went to get one for myself, i wouldn't give it up for anything!
They can be dangerous though, my sister will never touch one again. When i was a kid she wanted to make coffee but she didn't srew it correctly and managed to make it explode :'D The kitchen walls were freshly painted and the pot exploded right into our mum's face as she was on her way to save the situation. Luckily no one got hurt except for the walls we had to get painted again. It was a fun day
I saw my poor, sad Moka pots on the windowsill in the kitchen and used two of them today. Two tips I've added to my process is to place an Aeropress filter atop the grounds (to maintain lower LDL cholesterol) and do a little bloom pre-infusion, pour a little hot water on the filter paper just before screwing the top on. BTW I use about 24 g of coffee, that's a bit below the rim, and setting the basket in a shot glass works well. There you go, doing the Aeropress and wetting it now. :)
You can also get the E&B Labs Competition-style filter to replace the original filter. It features an intense pattern. 7 smaller holes for every one hole on the original filter. It also has a silicone gasket vs the rubber one, so no bad taste. You can also still use the Aero Press filter on top. You get a better extraction, less fines, cleaner/stronger brew, etc. The result is an upgraded/modified Moka pot that takes things to the next level. They are made for the 3-cup and 6-cup that I know of.
I've been slowly acquiring moka brewing tips; you have covered most of them. I find that turning off the heat as soon as the brewing starts allows for a slower and gentler extraction. That moment when you take the pot off the heat and start to cool is delicate, as the final over-extraction happens rather fast. Indeed, this is almost the opposite of espresso, as the mantra is: the slower the better. I have yet to try filter paper; that's my next little experiment.
I’ve learned from the James Hoffman video on the Moka Pot to avoid the sputtering. I always let it flow out on lower/residual heat towards the end. If it starts sputtering I immediately put the base under the tab.
Good that you did video about such an iconic and important brewer, sad though that you didn’t mention a lot of really important tips:
1. You can use WDT in gasket for even distribution
2. It’s better to take Moka on and off the heat to avoid splattering phase
3. You need to pour coffee immediately from Moka to server, because staying in hot Moka making it more bitter.
4. It’s better to pour it in server first and swirl, before pouring into cup.
5. You can dilute resulting coffee, if it’s too strong.
Moka makes great, traditional coffee at a budget.
Nothing beats that aroma and sight as the coffee starts to creep out of the chimney.
If using a multi cup Moka it's always worth a short stir before you pour as there's a distinct 'layering' going on in the pot.
I use an egg cup as a stand for the coffee holder, and after pouring the coffee I put some hot water in the top half to make it easier to clean.
On the topic of cleaning, occasionally disassemble the top part completely (the metal filter is only held in by the gasket) and cleaning both the filter and its housing.
a little tip on filling grinded coffee to the basket. I usually use the empty spice jar that has a bit smaller diameter than the coffee basket then put it on the jar while filling coffee. I think it makes filling coffee much easier and more sturdy than holding the basket yourself :)
My preferred method to make a delicious cappuccino. Thanks Morgan for putting the mokapot briefly in the spotlights.😊
Bought two Moka Pots off eBay over a decade ago for 15$. A handle fell off one and the other is still going strong! I find the 3 cup size is close to a lungo double espresso.
My set up:
- 3 cup Moka Pot
- Bodum Classic Chambord milk frother 5oz. (could also use any French press you already own)
- 8oz. Rattleware pitcher
- will need a heat source and a pot to warm up the milk.
I call it the longest cappuccino. It takes a while to set up and clean, but I make lattes/cappuccinos that taste better than the vast majority of drinks I’m served in cafes.
This is great. I got my moca pot in Italy last year on deployment. Now I can get an even better cup out of what already makes a great cup. Thanks.
when i went on vacation last year with my friends, i was the only one who drinks coffee. And the vacation house we rented had a moka pot, that made just the perfect amount of coffee for me to drink in the morning, it was great (and i am kinda proud of myself to figure out myself how to use it)
I have one of these and I love it. I'll use it to make espresso since I don't wanna spend a massive amount of money on an espresso machine. I know that's not what it is for, but it makes a pretty damn good super strong cup of coffee that I use to make lattes for me and the significant other
Cuban coffee!!! I’ve been wanting to get one of these SPECIFICALLY for Cubano coffee!
If you have a small Moka pot then a shot glass works pretty well for stabilizing the filter basket while filling it. I will generally have a piece of paper under it all, and I pour the ground coffee into the filter pot until overflowing and then level it off with the back of a knife and a few taps. Then put the coffee on the paper back in the bag.
I love coffee from a Moka pot, Even though I have more modern brewing methods, it is still a go to when I have a few extra minutes to prepare a cup.
Moka pots are the best. However, I truly don't enjoy the taste of the aluminum ones, as you're using for the video. The stainless steel eliminates that metal aftertaste...one person's opinion obviously :-). My tip: agree on putting the water in around 200F degrees, then take a paper towel, or regular towel, and lightly put in the basket it to soak up water that may be "overfilled". Then you can easily put the basket in the base, with the water and add the grounds...no worrying whether the grounds will begin soaking up the water before it's supposed to begin the boil up through it. I use a small fork (olive fork? cheese fork? baby fork?) and aerate it slightly by poking a few holes. But not always, This whole process is VERY FORGIVING. And I don't do medium, then low....I do just above the lowest flame and it pushes up the coffee very quickly given that it started at 200F anyway. It's the only cup of coffee I drink all day because it's absolutely magical and perfect!
thank you!! the moka pot is an integral part in cuban coffee culture (as well as all of latin america but im speaking from my experience) and is such a fascinating and beautiful tool. my favorite drink to make is the café cubano, but thats partially because of my sweet tooth
I have one, multiple even! I also use them while camping with friends since its easy to take with and god i absolutely when the camping ground fills with the smell of freshly brewed coffee!
I 3D printed a stand and a funnel for the coffee basket of my moka pot. It made it sooo much easier to fill without spilling anything, and I can't believe Bialetti don't sell stands and funnels for them.. I'm lucky to have access to 3D printers at my place of work.
I love my Moka pot. But one thing that I have to make sure I clean is the rubber gasket. I find that if not tightened enough, small grounds can get on it. Thanks for a great video.