Wow, I think you would have a heart attack if you came by my place as I filled the pot with cold water after shaking yesterdays grounds out of the filter, giving it a quick rinse, dumping spoonfuls of ok coffee in the filter, patting it down with a spoon, screwing on the top closing the lid and putting the electric stove on high. And the clincher, waiting to hear the coffee sputtering as my alert that it's done!! I'm guessing you're some sort of an engineer and probably single, your attention to detail is enviable but possibly enraging to a partner!! 😂All in fun man, great videos. I'm going to buy a new Mika pot and do it right from now on. Maybe not quite as obsessive but def not as sloppy as the past! Cheers Ciao! Kev
My first cup was too bitter this morning but it turned out pretty good this time. I used a paper coffe filter that I cutted to a circle and waited a bit instead of using boiling water. Also mixing a little bit of coffee's first part with sugar like you did in a video to create a bit foam turnes out to give a nice little sweetness too
I have been using a moka pot for over 30 years, improving my coffee brewing slowly. This video has confirmed much of what I have learned, as well as pointing out ways I can improve. It is good to add this knowledge to my base of experience. Thank you! Liked and subscribed.
Ciao Matteo, i stumbled across your channel last night and have this morning made my coffee in my Moka pot, following your instructions, and whilst not perfect, the taste difference is massive feom the results I'd usually achieve. Thank you for your videos.
The point at 11:54 was great! I've heard people say the water to coffee ratio affects extraction, but you'd think shutting off the moka pot early should just give you less coffee. It makes sense that there's different things extracted at different times. I think I like my coffee more on the bitter side. Trying to figure out how to achieve that.
Shutting off the moka earlier is to avoid over extraction, so bitterness. I you like bitterness just run all the water. It's very important to understand variables to achieve the coffee you like, consistently.
Another great video from the maestro Matteo!. It is very dense with practical information and fun to watch. I was shocked to find out that I have never made moka correctly. PS nice to see you had a bit of time to make a video again - I was sad to not see you active for a while but I knew you were busy and competing (congratulations on the competitive side, by the way, you should be very proud!!).
Your comment made my day! Thanks so much for all the support. I will try to be more active in the future. I enjoy to create contents, but between full time job, trainings and private life, it is hard. Thanks so much for sticking around!
Really super helpful and explains why James Hoffmann’s technique also works (the closing of the time gap between sweet and bitter, in particular. I am in Italy atm and getting quite obsessed with my new Bialetti!
Well thanks to those who "liked and subscribed", I got your video. I try to make nice Moka on Sundays, specially for my wife. She loves it! This video has opened my eyes to the science behind it, and I think will help me control the operation much better. Another point. Unlike other coffee methods, I discovered that if there's a cup worth of coffee leftover, it is perfectly good reheated the next day. Really! Thanks for this marvellous video
Very valuable insights : the continuum in the coffee extraction process, ranging from acidity then sweetness until bitterness is a very needed basis to know how to tune each parameter : * when to turn off the heat * grinding coarseness This makes it one of the best vids I've ever seen on that subject. So thank you very much for sharing your expertise.
@@MrSubmarine1961 I know you asked this question to Matteo but I will nevertheless share my opinion on this subject : to my taste, the first criteria I take into account is not the bean itself (ok, it must be an arabica, not robusta), but the roasting. Weak roasting (in France, it's called _torréfaction blonde_ i.e. "blond roasting") is my favorite, in Italy, roasting is very strong, but let's Matteo say its word on it (since he's the Italian !!!). So to my taste, roasting is the very first parameter to take into account, coffee bean type is very secundary but YMMV.
@@figolu101 thank you for your reaction. Because i am a newbee in coffee making, every opinion is very useful for me. For now i was using grind coffee which i had already in home. This month i want to try coffee from Illy, specially for the moka pot. And after that i want to grind myself. Greetings from The Netherlands
@@MrSubmarine1961 Thank you Wil, for your answer and thank you for your greetings ! I've used some Illy ground coffee too, and it was ok. I've used the red one called classico (classic roast). I wasn't disappointed, it was fine to my taste too. Oh and my last tip regarding moka coffee : if you really want to enjoy coffee, drink it without sugar, it will, at first feel very distateful, but with the time, you will get accustomed to non-sugar coffee and won't be able to come back to sweetened coffee. You need only maybe two weeks to get through the habit. Greetings from France !
After seeing james hoffman's "ultimate moka pot technique" I thought I'm supposed to keep the temperature as low as possible all the time. I was getting thin stream of coffee and brewing time was quite long, no sputtering, but surprisingly my coffee tasted always very sour. Now I known exactly why, I brewed it all at low temperature. Thanks a lot, you just made my day. I can't wait for the morning brew now.
No, you just made my day! Anyway he is not wrong to be honest. low temperature helps to control the extraction, there are other ways to increase the extraction keeping low heat. I'm actually working on a new video about this but I can anticipate to you that if you put hot water inside the lower chamber, even if you keep low heat you get more extraction and get more sweetness and avoid sourness. I need to do more tests and collect datas before being very sure about that, but so far that worked. I wish you the best morning brews!
Hi, great video. But I didn’t quite understand the grind of the beans. I am not familiar with the numbers you said to grind it at. Is it a courser grind than espresso? Thank you ❄️🇨🇦
I've had the moka for some time now and just recently started trying to achieve a really good cup out of it. Wondering if an stainless steel moka would offer any benefits over my 3-cup aluminum Pedrini Moka. Another question is related to the ratio: I've always seen and heard that moka pot ratio works by volume. Filling the funnel all the way up to the top without tampering but here in Colombia we rarely use Italian roasts. Instead we use more medium roast or even Scandinavian for most really special varietals so the thing is that at least from my personal experience filling the funnel to the top leads to a really tight ratio and in such condition under extraction is almost guaranteed, regardless of how fine I grind or how hot i brew. I heard that 1:10 is still usable in the moka but would highly appreciate your comments on this. As always, grazie mille for your amazing content!
So aluminium has better heat distribution compare to stainless steel, stainless steel is easier to maintain and to clean. I don’t think there is a massive difference in terms or quality in general. Important is the quality of components. Filter mesh and gasket. Regarding the coffee. I also use medium roast, not Italian roast, but I still prefer a rich beverage and sometimes I do 1/10 as ratio as you saying for lighter roast because you increase the extraction. But if you use a darker roast it’s very common to extract bitterness because water at the end can get very hot. That’s why I wanted to share my technique to how control the extraction. Thanks so much Manuel as always for your support. More videos will come
Stainless steel will prevent your coffee from tasting burnt because unlike Aluminum moka pot where its top chamber gets hotter and hotter, the stainless steel doesn't. It gets hot from the coffee brewing, but likely to cool down as it sits in the collector unless more coffee is being added to the collector.
Thank you sooo much! Found some answers. I bought a Bialetti 4 cups, and I cannot find the right taste … it’s terribly bitter! ! I will follow your vet detailed instructions 🙏 any suggestions for choosing the beans ? I like a mellow coffee! Again Grazie mille!! 🌈🙌☀️
Hi! Thank you for the comment. I hope it will help you. Choosing the right beans is always a good start. Dark roasted coffee are the ones that give you a bitter taste by default. Because the extended roasting process develop compounds in coffee that give bitterness. So I suggest you to go for a medium roast. Second thing is about the strength, if you like moka pot coffee but it's a bit too strong, you can dilute the coffee with hot water. That will reduce the intensity making it more pleasant for you. Important is to brew the coffee correctly and achieve a good balance, then if you dilute to your taste as I said, you change the strength, but not the extraction. So getting the moka correctly is what you need to aim for. Feel free to browse on my channel to find more answers and do not hesitate to text for more info :)
I recently found your channel and it’s helped me understand my moka pot so much more. Thank you. Is there a “time” it should look for, for the coffee to start coming out with this method of pre heating the water?
Thank you for your comment. In my experience the brewing time can change based on coffee, moka size and different stove. So I cannot really tell. But you can achieve consistency based on your equipment. That can help you to achieve consistency.
Super explanation about how to get the very best from this deceptively simple coffee maker. I have a great coffee set up at home - proper grinder, espresso machine, scales etc. but when we go on holiday, we really miss our daily fix. I started taking a moka pot with us (4 cup model) and although it’s a very different coffee than that we drink at home, it’s still very enjoyable in its own right. Now I know how to make it even better. Thank you!
That was a really great video. I'm very much enjoying my Moka pot and all the experimenting that goes with it. Looking forward to trying this out tomorrow.
I always knew there was more to a moka pot 🤣 I used to press the coffee down thinking that a tighter press gives more flavour 😳 also, so right about how hard water in London is 🪨 what do you think about Brita filter? Thanks for the moka guide 👏
A cousin of mine analyses water at a lab and according to him brita is not great. It loses its filtration quality very fast and the water that comes out from a scientific perspective is not much cleaner than the tap water it filtered. That being said if you taste a difference then who am I… just thought you might this info interesting. Cheers
Couldn't help but notice you have an espresso machine in the back. Could you comment on the some of the taste differences between the moka pot using your technique versus the espresso machine? Just want to make sure i understand how the taste is altered with the use of moka pot. Youve been super helpful, thanks!!!!
One day I'll start to make also Espresso contents and then I will definitely make a video like the one you suggested. Thanks for the suggestion and the support :)
Great videos, thanks for all you do, im getting better coffee every few brews, i have a stainless Moca Pot 10 cup, my brew starts at 38-44c, and is done about 65-70c , just wondering why my pot starts brewing so early ?, im on the small burner and set low with hot water from the kettle started
My wife brews her coffee with Keurig, and I use the “Hot Water” option on Keurig to fill my moka pot boiler. Also, I love your content and just subscribed. Grazie!!
I see in the background what looks like the Breville Smart Grinder Pro - which I also have. I am looking tp upgrade my old Bialetta 1 cup Moka Pot to a Brikka What grind setting do you use for the Brikka? Would this be the same as for the Moka pot?
This is a very interesting video! I learned about grind size (sour vs bitter) by watching James Hoffmann's videos. Today, I learned about brewing temperature and extraction by watching your video, Matteo. Thank you for this great video! SUBSCRIBED
A great and analytic video that finally enlights us about the best type (for me) of coffe maker. The moka pot. Of course from a guy that comes from the mother land of moka pot Italy!!
I was wondering if you had any knowledge for a funnel to fill the coffee part? It always makes a mess for me, and also wondering if I should get a distribution tool?
Thanks so much for your comment and feedback. I suggest you to contact them on Instagram. They will reply to you and help you to find the distributor in your country. E&B lab is from Italy.
Thank you great information. My husband forgot to add water inside the lower chamber. This lower chamber burned. I washed it hoping to get rid of the burnt.. It’s a stainless Steele moka pot. Will this affect the taste of the coffee in the future? Than you.
After a couple of years of using an AeroPress for my morning coffee I have ordered a Mocha Pot and will use your thermometer method for my first attempt once it arrives from the Amazon ;)
i like to extract a certain amount (approx. 50-55g, fitting in my espresso cup) so i marked an equal amount on the inside of my moka pot. my biggest challenge is to extract both sweetness end bitterness befor i reach the level i marked. the only way to do this is by keeping an eye on the extraction time - which varies between different coffee brands! for now i'm pretty content with 18g of illy classic ground at 11 clicks in my comandante, extracted for 2'00 to 2'15. i need to try out the filter, i think. and maybe i shake my coffee too much once it's in the basket... always learning something new! great video!
Thanks for sharing your method! That is a good technique. You can also try putting less water in the boiler. I made a video about different level and temperature very interesting, especially if you use Illy.
A very detailed video with useful information. A have a question though. How can you actually control the temperature of the water going through the coffee basket? I've always thought that was actually boiling water but in your video you explain it's not? I mean, once the water is pushed up through the coffee basket there's no water to make it slow or change the temperature. It just happens so quickly, and it's just a matter of seconds, isn't it? All you can do it to switch the heat off, or take the moka pot off the oven while the water is flowing. The other question i wanted to ask is about the size of the moka pot. I usually prepare a coffee only for myself, but I'm not sure if i should be using a one cup moka pot or 2/3? The thing is I like a strong coffee with milk, and I used to ask for a double shot coffee when buying a latte in coffee shops. Should i use a 2 or 3 cups moka pot rather than just one cup? Thanks
Thank you so much for your comment. Water inside the Moka is hard to control. Removing the pot from the stove it helps, that is what I do usually. More you keep the pot on the stove and more the water gets hot, but if you remove the pot, you still have water coming up because the pressure built. Also playing with the quantity of water in the boiler helps to control it. Here in this video I don't explain it because is something that I didn't explore yet. I talk about his in this video ruclips.net/video/pOE0XNUUnbo/видео.html I suggest the 2 cups, I actually posted a video last week about it. For me it's perfect for making coffee for 1 person and also perfect if you drink it with milk. Another video will come on Sunday about the 2 cups Moka and then I will jump on milk as well. Thanks again for your comment :)
@matteofromtheswamps thank you for your reply. I really appreciate it. I'm also at the stage of considering buying an espresso machine, but that's a more complex subject for another conversion. In the meantime, I'd like to explore other options like using a moka pot for occasional usage, and I'd like to make the most of it. Thus, my queries. I used to use a one cup moca pot in the past, but it wasn't very good, and I lost it somewhere. Now, I'd like to buy a new one, but before I do, I'd like to make sure I make a good choice. I understand you recommend a 2 cup size for one person, which I think is a good opinion, but I'd also like to ask you if you'd recommend a 3 cup size instead. I looked for some brands out there, and it turns out there are 1 cup sizes, and then 3 cup sizes with no 2 cup size in between. Would you recommend using a 3 cup size with less coffee and water load instead? Or will that affect the quality of the coffee if you don't fill the moka pot to its full capacity?
@@arturl4019 Alright, 3 cups moka gives a better result than the 1 cup. But I don't recommend using less coffee in the basket because it won't give a good result. I made a video where I explain this ruclips.net/video/81ZSKML44bY/видео.html You can play with quantity of water in the boiler, but placing less coffee change completely the dynamics. Regarding Espresso machine is a topic I will start to talk more in depth in a couple of months. Then we can start that conversation.
There's a french saying on coffee, that I applied without really understanding it. It says : _Café bouillu, café foutu_ which translates to "boiled coffee, damaged coffee", that is, a boiled coffee is a damaged one. Thanks to your explanation about the bitterness being extracted from coffee when water temperature gets too high, I do understand the deep meaning of that saying. If you have the same proverb in italian, please let us know !
If you place at 1 it will probably takes more time for the water to come up but you will have more extraction and intensity because the slow flow. I would choose based on taste
@@matteofromtheswamps thank you very much!!! I have noticed you mentioned to fill the coffee grinds completely when its 1 mokapot but you also said to add in between 7 to 9 mg of coffee depending on grind ground type something like that and when I added that amount it didn't fill up the whole space with coffee, what do you recommend to do??
Thanks for this video. I bought some good coffee but I am not completely satisfied with the moka results… tomorrow I’ll experiment following your advice
Hey Matteo, thanks for the great video! Before, I was using cold water after watching your videos and high temperature. Now I use the minimum temperature of my induction stove as well as hot water. The problem is when I hold the thermometer on upper chamber, the temperature does not go up to 60 or 65. According to my observation, around 30-35 the coffee is coming out. Is it because of I am making the coffee on electric stove, not the gas stove? I observed that always there is a little water left in the boiler, maybe around up to 10ml sometimes. Even though the upper chamber is splashing coffee around at the end, why there is still water staying in the boiler part, am I missing something?
Hi Muhammed, 60/65 it works with my moka on my stove top, as I said you can have different temperatures, this is not bad, it all depends on your taste. coming out at 30/35 it means the coffee comes out faster, but doesn't bad coffee. how does it taste the coffee with this method? Regarding the water left in the boiler, some mokas have shorter basket so doesn't catch all the water, this can be done for safety reason in case you leave/forget the moka on the stove.
@@matteofromtheswamps Hi Matteo, I'm not a coffee expert but I would say it tastes quite good. I am using Lavazza Crema E Gusto with 9/10 intensity. I am just getting started with the freshly grinded beans and tasting, so I don't have much experience. Thanks a lot also for the explanations!
Hello Matteo! Superb! Very detailed instruction, espessially for sweetness-bitterness part. I was listening carefully, but was need to listen this prt several times. Very impressive. I following you now and going to see all of your videos. 😊
This is so great! Thank you!! Just a little point about water. London water does taste bad, and hard water in general is not great tasting, but it absolutely does not affect health per se
I lived in London for many years, that video was made in London. London water is terrible for coffee 😂 It's very hard. some places over 400 ppm of TDS.
@@matteofromtheswamps exactly! It is terrible tasting, but you mentioned about health, and there is no evidence that hard water affects health directly (it may affect mental health due to terrible tasting coffee, though 🤣)
@@matteofromtheswamps this is what I mean. That is just not true! Research has been done on this! Hard water will not affect your health in any different way soft water will! Drinking plenty of water, whether hard or soft is super important to not get kidney stones
Hello. Since I do not know English well, I would like to ask you, do we finally have to roast the coffee on the electric stove in the high temperature, medium temperature or low temperature so that the coffee does not come out bitter? thank you so mach for this seminarian! ❤️
i just got my moka pot today. and brewed with it twice. i notice on a lot of these videos about the moka pot. most of the time by the end of the brew it has a little bit of light brown cream on top to some degree. in both times i brewed today i didnt see any ofe that and the coffee seemed when it was brewing to just stay black until the very end when it started sputtering i always take it off at the first sign of sputtering. i should take it off earlier. i also noticed that a lot of people on you tube when it starts extracting the coffee seems to be much thicker in the beginning and takes ashort time to actually start extracting from the chimney and does indeed seem to have some amount of crema when it first starts. mine doesnt do that it comes out at an even pace without any of the slow extraction that ive seen in the beginning of thers videos. am i doing something wrong? i made lattes with the coffe i made with it and to me its better by far than any espresso machine ive had it from and most definitely better than drip coffee. what im wondering is how can i improve my extracting out side of some of the things you show here. am i doing anything wrong by it extracting the way it is. always seem to have a fair of amount of water left in thye boiler by the tme its over. just seems to stop extracting at a point
there is nothing wrong in what you doing. important thing is that you like the coffee you make. it doesn't matter how it looks. moka pot is not being create to make crema because it's not espresso. sometimes happens because of the freshness of the coffee or the kind of coffee you making. having water in the boiler is normal, I made a video about that to explain why.
I'm so happy to hear that. Thank you very much for your feedback. Comments like your give me the energy to improve myself and also coffee brewing techniques
After you add the coffee to the moka pot? I use artifical sweetner. Is it ok to put the sweetner on top of the coffee in the moka before it comes out of the top chamber?
I just got the bialetti venus 4-cup, and I find that in general the coffee is not as satisfying as the regular 3-cup pot. To my taste, it feels like the coffee is under extracted, but if I leave it on longer hoping for a better extraction it just burns super fast, I’m not sure what I’m doing wrong - I follow all the same steps. I wonder if there’s something I can do to adjust.
Thank you very much for your feedback. I use the Comandante hand grinder. it's a really good quality grinder. It can be a bit expensive, but good quality. There are other brands on the market. It also really depends on your budget and the type of coffee you usually brew at home.
Wow, absolutely amazing video. So thorough with details and presented in such a clear way. I’m so glad I found this video on the mokapot subreddit because RUclips never recommended it to me!
Such a detailed and well-paced video. Thank you for the knowledge, water temperature was never an aspect that I thought would affect coffee's taste this much.
Why does the E and B labs moka pot taste better than others? I have a 1 cup E and B pot and the same coffee at the same grind tastes better than my 3 cup Bialetti. I hate to keep buying pots but it does seem to taste different. I understand the filters are different but I use the aeropress filter on the Bialetti and can't use it on the 1 cup E and B pot. You would think that the aeropress filter would make up for the better filter of the E and B but it seems it doesn't. Any thoughts on this.
After writing this I was thinking that the answer lies in your video. It must be in the temperature that each pot brews at. I will have to buy a digital thermometer and check if there is a difference in the brew temperature between the E and B pot and the Bialetti. Do different size pots brew at different temperatures? Will a 1 cup moka pot brew at a different temperature than a 3 or 6 cup moka pot from the same manufacturer? I will try to find out but if you know the answer please let me know.
Hey Jonathan! Thanks for the comment. At home I have 1 E&B lab 3 cup but also the 1 cup you have. Also I have several Bialetti, from 1 until 12 😂 E&B is a premium moka pot not only for the competition filter and the silicon gasket (even if makes a huge difference) . The aluminium quality is superior. 1 cup and 3 cup as well as 4,6,12 all of them have different dynamics, that’s why in the video I say that for every moka is different. I didn’t check with the 1 cup to be honest, but I’m sure the dynamics are different. If in the next days I have time to brew some coffees with the 1 cup I see what I find so we can share information. The aeropress filter fits from 3 cups and above. I have a smaller paper filter from another brewer that fits perfectly. A friend of mine as a solution cuts the aeropress ones to make them smaller. The aeropress filter don’t make up for the comp filter of E&B, it doesn’t only change filtration but also for the dynamics of pressure resistance in the boiler and basket.
I usually wet it so it sticks better on the metal filter. but dry is ok. But if you use an unbleached paper I suggest you to rinse it with water because they usually release paper taste in coffee
Scusa il mio italiano ma *Per fare un buon caffè non basta avere una Moka Bialetti ma disporre di una buona miscela di caffè (blend of Arabica and Robusta mono origin coming from around the world) macinato al momento partendo dai grani di caffè* . Il controllo del processo di preparazione del caffè da te suggerito è perfetto.
Grazie mille! I just followed your instructions here (Gothenburg, Sweden) at 01:11 and I have to say it tasted like the best coffee I've ever had! ☕🤍 I doubt I'll be able to do this in the morning and now that I've had a taste of this moka-perfection I will forever sneer at my hasty morning coffee disapprovingly. 😢😆
@@matteofromtheswamps because I'm nearly always operating on 5-6 hours of sleep and in a hurry in the morning. You have however improved the rest of the days coffees immensely with this video and I'm very grateful for that.
Great vid for my small moka pot but I also have a large one, do I just double the amount of coffee and water? I guess I could experiment but thought I'd ask first, thanks 🙂
I recently crawled out from under a rock, and learned about the Moka Pot today from a YT short.. i had seen them in stores before, but never gave them a second thought.. anyways, i bought a couple today, a 2 cup and 6 cup. Seasoned the smaller one by brewing a few throw-away shots. And then brewed my first cup… Which was the best shot of espresso I’ve ever had.. And then i saw this video, and everything was spot on… i had done everything you mentioned here. However, it only took me 3 minutes from start to finish of actual stove time.. using room-temperature water. And it is hard enough to work with while cool, i would hate to have to do it full of hot water. And, if i wanted to heat that water separately, it would actually take longer than the 3 minutes it took for the whole brewing process. So, I’m wondering if preheating the water first is really beneficial in terms of cost of energy, time, effort, efficiency, ease and safety??
thank you so much for your comment and for sharing your experience. I'm making a video right now about the water in the boiler and the benefit of hot or room temperature. Remember if you like the coffee you make stick with the method.
Hello Matteo, I have a 6 cup moka pot that can be filled with 320g of water just below the valve. I manage to put 25g of moka size grind (I have a DF64 and grind size is at middle of moka pot range). I manage to get only 80-90 grams of coffee while using specialty coffee (light to medium roast). 1. Is this normal? I use your technique, small gas fire etc 2. I cannot get 2/3 of the initial water quantity as Hoffman says in his latest YT video. 3. What is a “correct” result ? Thank you!
Hi Daniel, 80-90 gr is not normal, I believe you get a very sour coffee. We need to understand if there is any pressure lost during brewing. Do you see or feel that some steam escape from the pot threading? what happened after you get the 80-90gr? it stops coming out? If you increase the gas power it's start sputtering? Let's figurate out this together.
Hey Matteo, thank you for explaining the technique in such detail. I wonder, since you have an espresso machine, how would you compare it with the Moka Pot? I found espresso to be similar in intensity, but tasting better, so when I moved I left my Moka pot behind. I could never make it as sweet and balanced. Is the espresso undeniably better, or does the Moka pot have a place next to it? Should I give the Moka Pot another chance?
Moka Pot and Espresso are different. Even if you want to get same strength you won't have the same extraction, also the solutes extracted are different. I enjoy both style of coffee, both for me a rituals and I enjoy the making of the coffee. sometimes intensity depends on the varietal of coffee you are using. Which kind of coffee is better is only a subjective taste. I know many people that don't like espresso and many not liking moka pot. I think there is so much in Moka pot to discover for making better coffee with it. I'm trying to share my methods and go forward with improving them to give more knowledge on coffee brewing so that everybody can get better at making coffee and enjoy the cup of coffee they like.
Tip for the aeropress filter : to make it easier to stand just put some water on it, it'll stick to the metal part. I don't know if it's bad for the coffee on top to be a little wet, tho. Can you confirm ?
Thank you Matteo, I'm starting to try the moka pot. I'm struggling to start the process, as I only once get the beatiful flow at the beginning of the extraction, most of the time the flow is trembling so at the very starts is irregular. It looks that there is some sweet spot in between to much Heat and too low, to start the process. For know I'm keeping the grind size constant and varying the Heat control of my gas stove.
Thank you very much for the feedback Pawel. Nothing change much between the two Mokas. Aluminium works on gas stove when Stainless steel on all the stoves (electric and induction included). In terms of metal properties, aluminium has a better heat conductivity compared the stainless steel, so heat faster. But I find stainless steel easier to clean. I would focus more on components like basket, gasket and filter for a better brewing quality.
@@matteofromtheswamps Thank you for the reply. Do you have any experience with electrical moka pots? What your thoughts on it? I am using one and some how cannot find a perfect method…
@@matteofromtheswamps I think the issue with electrical moka pot is that I am not able to decrease heat of it. On electrical stove a medium or low heat can be adjusted. I tried your method on a electrical stove with a aluminium pot and coffee takes better than from more convenient electrical pot.
@@matteofromtheswamps It is Rommelsbacher EKO. Could you write what is the size of your moka pot? Or what is a preferable size for aluminium on for one person? I have an impression that new pots made of steel have different size ratio (coffee amount to water content)
Great informative video Matteo. You are one of the three tutors worth learning from on youtube. BUT! not everyone uses a six cup Moka and in my case I have to use a 9 cup and I have
You made my day. Thanks so much for the nice words and the support. 9 cups Moka can be an interesting video to make in the future. Thanks for the idea.
Ho un'altra domanda per favore. I think I have perfected using the moka. It’s fantastic. Now tell me, what brand coffee do you enjoy the most? I’m currently using illy.
I usually use medium roast coffee. I also used Illy and Lavazza. There is one kind of Lavazza I like with moka and it's "crema e gusto dolce". easy to find in Italy but hard to find abroad.
Hi, thank you very much for your comment. Yes Bialetti is absolute fine. Even though I would suggest to get better parts in the future, like for example the silicon gasket. it's a game changer in terns of result and durability. Anyway, Bialetti is very fine, I used it for a long time.
Thank you for a great explanation! Do you have any recommendations for decaf coffee for the Moka pot? Sadly, I can't drink the regular stuff anymore but still determined to make a great coffee! Any suggestions?
Hi Tessa, thanks for the comment. Two things about decaf: First, it's easier to make a balanced extraction with decaf because has less bitterness (caffeine is bitter). Second, unfortunately many times decaf is underrated and many roasteries or café don't give to much attention to it. I suggest you to first of all find a good decaf, sourced and roasted well. if the one you find is roasted too dark, place room temperature filtered water in the lower chamber. for the rest keep the same practices
I’ve been getting very bitter/sour? Coffee when I run my moka on the lowest heat. Right now I’m only trying 8:1 or 6:1 ratios. Will eventually try 10:1. But I’m mainly interested in making iced flavored lattes…
If you say bitter/sour that could be a sign of channelling. Important is to distribute well the coffee in the basket. I don't suggest you 10:1 for iced flavours latte cause you might lose coffee intensity and also more water you put more bitter will become. I'll stick with shorter ratio and maybe also adjust the grind size.
By far the best and most detailed video on how to make coffee using a Moka Pot. 👍👍
Christophe, you just made my day. Thank you very much for your kind words. I really appreciate your feedback 🙏
Agreed. And I've seen quite a few of them recently 😃
Love that you are using EB Lab Moka pot 😍 MORE BEAUTIFUL THAN BIALETTI | Italian Moka Pot #shorts
ruclips.net/user/shortsIryUJp03Eyo?feature=share
Agree!!
Wow, I think you would have a heart attack if you came by my place as I filled the pot with cold water after shaking yesterdays grounds out of the filter, giving it a quick rinse, dumping spoonfuls of ok coffee in the filter, patting it down with a spoon, screwing on the top closing the lid and putting the electric stove on high. And the clincher, waiting to hear the coffee sputtering as my alert that it's done!! I'm guessing you're some sort of an engineer and probably single, your attention to detail is enviable but possibly enraging to a partner!! 😂All in fun man, great videos. I'm going to buy a new Mika pot and do it right from now on. Maybe not quite as obsessive but def not as sloppy as the past! Cheers
Ciao!
Kev
I'm a moka addict and this is one of the best moka lectures on RUclips. Grazie mille dalla Turchia mi amico.
Your feedback means a lot for me 🙏. Thank you very much!
This turkish guy is certainly an
expert...!!
I trust his
Knowledge...I follow his
teaching..
Thank you
very much
❤🎉💯👍
Which Turkish guy?
My first cup was too bitter this morning but it turned out pretty good this time. I used a paper coffe filter that I cutted to a circle and waited a bit instead of using boiling water.
Also mixing a little bit of coffee's first part with sugar like you did in a video to create a bit foam turnes out to give a nice little sweetness too
Outstanding video Matteo!. This is the consummate expression of how to create an artist-worthy expresso. You are the espresso master. Bravo!
Hi! Thank you very much for your compliment :)
@@matteofromtheswamps Non c'è di che!
Very clear and useful tutorial. Thank you.
The absolute best guide on youtube good job man
🙏 That really means a lot. Thank you so much! 🙏
I have been using a moka pot for over 30 years, improving my coffee brewing slowly. This video has confirmed much of what I have learned, as well as pointing out ways I can improve. It is good to add this knowledge to my base of experience. Thank you! Liked and subscribed.
Thank you very much for your sharing your experience and for the support. 🙏
Ciao Matteo, i stumbled across your channel last night and have this morning made my coffee in my Moka pot, following your instructions, and whilst not perfect, the taste difference is massive feom the results I'd usually achieve. Thank you for your videos.
Thank you very much for sharing with me your experience. I'm glad I could help to make better coffee. Thank you very much for the support 🙏
The point at 11:54 was great! I've heard people say the water to coffee ratio affects extraction, but you'd think shutting off the moka pot early should just give you less coffee. It makes sense that there's different things extracted at different times. I think I like my coffee more on the bitter side. Trying to figure out how to achieve that.
Shutting off the moka earlier is to avoid over extraction, so bitterness. I you like bitterness just run all the water. It's very important to understand variables to achieve the coffee you like, consistently.
Another great video from the maestro Matteo!. It is very dense with practical information and fun to watch. I was shocked to find out that I have never made moka correctly.
PS nice to see you had a bit of time to make a video again - I was sad to not see you active for a while but I knew you were busy and competing (congratulations on the competitive side, by the way, you should be very proud!!).
Your comment made my day! Thanks so much for all the support. I will try to be more active in the future. I enjoy to create contents, but between full time job, trainings and private life, it is hard.
Thanks so much for sticking around!
Finally a detailed and well explained ways of why you should and how you could use the moka pot-thank you oh behalf of all the coffee snobs!
Thank you very much for the comment and the feedback. We (coffee snobs) must stick together :)
This is the best technical process in Moka pot Brewing I've watched
Thanks so much for your kind words Emil🙏🏻
@@matteofromtheswamps ive done it best tasting also
Really super helpful and explains why James Hoffmann’s technique also works (the closing of the time gap between sweet and bitter, in particular. I am in Italy atm and getting quite obsessed with my new Bialetti!
Well thanks to those who "liked and subscribed", I got your video. I try to make nice Moka on Sundays, specially for my wife. She loves it! This video has opened my eyes to the science behind it, and I think will help me control the operation much better.
Another point. Unlike other coffee methods, I discovered that if there's a cup worth of coffee leftover, it is perfectly good reheated the next day. Really!
Thanks for this marvellous video
Thanks so much for the comment and the support. I really appreciate it 🙏
Very valuable insights : the continuum in the coffee extraction process, ranging from acidity then sweetness until bitterness is a very needed basis to know how to tune each parameter :
* when to turn off the heat
* grinding coarseness
This makes it one of the best vids I've ever seen on that subject.
So thank you very much for sharing your expertise.
Thanks so much for your nice words. I always try to share my knowledge and help anyone to make coffee at home
I love this video. I am curious of what brand of beans you use. I bought a Ernest mokapot from the Lidl and its works ok so far .
@@MrSubmarine1961
I know you asked this question to Matteo but I will nevertheless share my opinion on this subject : to my taste, the first criteria I take into account is not the bean itself (ok, it must be an arabica, not robusta), but the roasting. Weak roasting (in France, it's called _torréfaction blonde_ i.e. "blond roasting") is my favorite, in Italy, roasting is very strong, but let's Matteo say its word on it (since he's the Italian !!!).
So to my taste, roasting is the very first parameter to take into account, coffee bean type is very secundary but YMMV.
@@figolu101 thank you for your reaction. Because i am a newbee in coffee making, every opinion is very useful for me. For now i was using grind coffee which i had already in home. This month i want to try coffee from Illy, specially for the moka pot. And after that i want to grind myself.
Greetings from The Netherlands
@@MrSubmarine1961
Thank you Wil, for your answer and thank you for your greetings !
I've used some Illy ground coffee too, and it was ok. I've used the red one called classico (classic roast). I wasn't disappointed, it was fine to my taste too.
Oh and my last tip regarding moka coffee : if you really want to enjoy coffee, drink it without sugar, it will, at first feel very distateful, but with the time, you will get accustomed to non-sugar coffee and won't be able to come back to sweetened coffee. You need only maybe two weeks to get through the habit.
Greetings from France !
Fantastic video. I'd love to see links in the description showing more info about your actual moca pot, kettle, scales and temperature probe.
Hi Peter, Thanks for the advise. I'll add these info soon in the description box.
After seeing james hoffman's "ultimate moka pot technique" I thought I'm supposed to keep the temperature as low as possible all the time. I was getting thin stream of coffee and brewing time was quite long, no sputtering, but surprisingly my coffee tasted always very sour. Now I known exactly why, I brewed it all at low temperature. Thanks a lot, you just made my day. I can't wait for the morning brew now.
No, you just made my day! Anyway he is not wrong to be honest. low temperature helps to control the extraction, there are other ways to increase the extraction keeping low heat. I'm actually working on a new video about this but I can anticipate to you that if you put hot water inside the lower chamber, even if you keep low heat you get more extraction and get more sweetness and avoid sourness. I need to do more tests and collect datas before being very sure about that, but so far that worked. I wish you the best morning brews!
Hi, great video. But I didn’t quite understand the grind of the beans. I am not familiar with the numbers you said to grind it at. Is it a courser grind than espresso? Thank you ❄️🇨🇦
@@lynsmith2698 Hi Lyn, yes the grind size sits in between espresso grind size and pour over grind size. thanks so much for the comment
@@matteofromtheswamps thanks so much for the quick reply. ☕️
@@lynsmith2698 pleasure is mine, I hope I could help
I just made the best coffee I’ve ever had! Thank you from the bottom of my ♥️!
You just made my day. Thank you much. I'm happy I could help.
@@matteofromtheswamps 🥰
I've had the moka for some time now and just recently started trying to achieve a really good cup out of it.
Wondering if an stainless steel moka would offer any benefits over my 3-cup aluminum Pedrini Moka. Another question is related to the ratio: I've always seen and heard that moka pot ratio works by volume. Filling the funnel all the way up to the top without tampering but here in Colombia we rarely use Italian roasts. Instead we use more medium roast or even Scandinavian for most really special varietals so the thing is that at least from my personal experience filling the funnel to the top leads to a really tight ratio and in such condition under extraction is almost guaranteed, regardless of how fine I grind or how hot i brew.
I heard that 1:10 is still usable in the moka but would highly appreciate your comments on this.
As always, grazie mille for your amazing content!
So aluminium has better heat distribution compare to stainless steel, stainless steel is easier to maintain and to clean. I don’t think there is a massive difference in terms or quality in general. Important is the quality of components. Filter mesh and gasket.
Regarding the coffee. I also use medium roast, not Italian roast, but I still prefer a rich beverage and sometimes I do 1/10 as ratio as you saying for lighter roast because you increase the extraction. But if you use a darker roast it’s very common to extract bitterness because water at the end can get very hot. That’s why I wanted to share my technique to how control the extraction.
Thanks so much Manuel as always for your support. More videos will come
Stainless steel will prevent your coffee from tasting burnt because unlike Aluminum moka pot where its top chamber gets hotter and hotter, the stainless steel doesn't. It gets hot from the coffee brewing, but likely to cool down as it sits in the collector unless more coffee is being added to the collector.
Thank you sooo much! Found some answers. I bought a Bialetti 4 cups, and I cannot find the right taste … it’s terribly bitter! ! I will follow your vet detailed instructions 🙏 any suggestions for choosing the beans ? I like a mellow coffee! Again Grazie mille!! 🌈🙌☀️
Hi! Thank you for the comment. I hope it will help you.
Choosing the right beans is always a good start.
Dark roasted coffee are the ones that give you a bitter taste by default. Because the extended roasting process develop compounds in coffee that give bitterness.
So I suggest you to go for a medium roast.
Second thing is about the strength, if you like moka pot coffee but it's a bit too strong, you can dilute the coffee with hot water. That will reduce the intensity making it more pleasant for you.
Important is to brew the coffee correctly and achieve a good balance, then if you dilute to your taste as I said, you change the strength, but not the extraction. So getting the moka correctly is what you need to aim for. Feel free to browse on my channel to find more answers and do not hesitate to text for more info :)
I recently found your channel and it’s helped me understand my moka pot so much more. Thank you. Is there a “time” it should look for, for the coffee to start coming out with this method of pre heating the water?
Thank you for your comment. In my experience the brewing time can change based on coffee, moka size and different stove. So I cannot really tell. But you can achieve consistency based on your equipment. That can help you to achieve consistency.
Super explanation about how to get the very best from this deceptively simple coffee maker.
I have a great coffee set up at home - proper grinder, espresso machine, scales etc. but when we go on holiday, we really miss our daily fix. I started taking a moka pot with us (4 cup model) and although it’s a very different coffee than that we drink at home, it’s still very enjoyable in its own right. Now I know how to make it even better. Thank you!
Thanks for the comment. hope you will get a great coffee on holiday too. And I hope my suggestion will make a better holiday :)
That was a really great video. I'm very much enjoying my Moka pot and all the experimenting that goes with it. Looking forward to trying this out tomorrow.
Thanks so much for your feedback. Hope my tips will help you to brew tastier coffee.
Thanks again!
Great video. What size aeropress filter in the 3 cup mold pot?
I always knew there was more to a moka pot 🤣 I used to press the coffee down thinking that a tighter press gives more flavour 😳 also, so right about how hard water in London is 🪨 what do you think about Brita filter? Thanks for the moka guide 👏
Hey Patrik. Brita filter carafe is the one I use at home every day! Keep it up with the moka making …and I’ll see you tomorrow at the café 😆
A cousin of mine analyses water at a lab and according to him brita is not great. It loses its filtration quality very fast and the water that comes out from a scientific perspective is not much cleaner than the tap water it filtered. That being said if you taste a difference then who am I… just thought you might this info interesting. Cheers
Couldn't help but notice you have an espresso machine in the back. Could you comment on the some of the taste differences between the moka pot using your technique versus the espresso machine? Just want to make sure i understand how the taste is altered with the use of moka pot.
Youve been super helpful, thanks!!!!
One day I'll start to make also Espresso contents and then I will definitely make a video like the one you suggested. Thanks for the suggestion and the support :)
Great videos, thanks for all you do, im getting better coffee every few brews, i have a stainless Moca Pot 10 cup, my brew starts at 38-44c, and is done about 65-70c , just wondering why my pot starts brewing so early ?, im on the small burner and set low with hot water from the kettle started
Excellent explanation! I’m a big moka fan and this will certainly improve my skills!
The best explanation I have seen. Now I will dig my moka pot out from the cabinets to try again! ☕️
Yes! Happy to hear that. Thanks so much for the feedback. I really appreciate it.
Its really worked, following ur guidance, i made no bitter coffee anymore..thx bro
You just made my day! I'm very happy that I could help! thank you so much
My wife brews her coffee with Keurig, and I use the “Hot Water” option on Keurig to fill my moka pot boiler. Also, I love your content and just subscribed. Grazie!!
Thanks so much for sharing your coffee brewing approach and for the support :)
I see in the background what looks like the Breville Smart Grinder Pro - which I also have. I am looking tp upgrade my old Bialetta 1 cup Moka Pot to a Brikka
What grind setting do you use for the Brikka? Would this be the same as for the Moka pot?
Did you know that the Italian government requires you to watch this video before entering the country?
unfortunately they accept everyone regardless of this. That's why Italy is a mess 😂
🎉 Thank you so much for your thorough explanations 🎉
Thank you very much for your feedback and the nice words :)
Very clear and useful presentation; many thanks Sir.
Thank you very much sir :)
This is a very interesting video! I learned about grind size (sour vs bitter) by watching James Hoffmann's videos. Today, I learned about brewing temperature and extraction by watching your video, Matteo. Thank you for this great video! SUBSCRIBED
Thank you very much for your support. Happy I could help you.
Nice video. I am glad to have the Moka Pot represented with informative easy to understand information.
Thanks James, I really appreciate your comment.
A great and analytic video that finally enlights us about the best type (for me) of coffe maker. The moka pot. Of course from a guy that comes from the mother land of moka pot Italy!!
Thank you so much. Yeah, Moka Pot is underrated.
Moka Pot is in my heart ! :)
Great video, I recently bought a moka pot and am trying to perfect my technique. This video is a great help
Thanks! I hope my video will help you!
I was wondering if you had any knowledge for a funnel to fill the coffee part? It always makes a mess for me, and also wondering if I should get a distribution tool?
I use both funnel and distribution tool in my later video. you should get it. game changing
WAW,,by far the best video i have ever seen on moka pots,,wondering where in Europe one can order this brand,,thanks a lot,
Thanks so much for your comment and feedback. I suggest you to contact them on Instagram. They will reply to you and help you to find the distributor in your country. E&B lab is from Italy.
Thank you great information. My husband forgot to add water inside the lower chamber. This lower chamber burned. I washed it hoping to get rid of the burnt.. It’s a stainless Steele moka pot. Will this affect the taste of the coffee in the future? Than you.
I don't think it will. Never happened to me.
After a couple of years of using an AeroPress for my morning coffee I have ordered a Mocha Pot and will use your thermometer method for my first attempt once it arrives from the Amazon ;)
I love Aeropress too! Hope you will get good coffee with moka pot. If you need any help you can check the other videos or just drop a comment.
i like to extract a certain amount (approx. 50-55g, fitting in my espresso cup) so i marked an equal amount on the inside of my moka pot. my biggest challenge is to extract both sweetness end bitterness befor i reach the level i marked. the only way to do this is by keeping an eye on the extraction time - which varies between different coffee brands! for now i'm pretty content with 18g of illy classic ground at 11 clicks in my comandante, extracted for 2'00 to 2'15. i need to try out the filter, i think. and maybe i shake my coffee too much once it's in the basket... always learning something new! great video!
Thanks for sharing your method! That is a good technique. You can also try putting less water in the boiler. I made a video about different level and temperature very interesting, especially if you use Illy.
A very detailed video with useful information. A have a question though. How can you actually control the temperature of the water going through the coffee basket? I've always thought that was actually boiling water but in your video you explain it's not? I mean, once the water is pushed up through the coffee basket there's no water to make it slow or change the temperature. It just happens so quickly, and it's just a matter of seconds, isn't it? All you can do it to switch the heat off, or take the moka pot off the oven while the water is flowing. The other question i wanted to ask is about the size of the moka pot. I usually prepare a coffee only for myself, but I'm not sure if i should be using a one cup moka pot or 2/3? The thing is I like a strong coffee with milk, and I used to ask for a double shot coffee when buying a latte in coffee shops. Should i use a 2 or 3 cups moka pot rather than just one cup? Thanks
Thank you so much for your comment.
Water inside the Moka is hard to control. Removing the pot from the stove it helps, that is what I do usually. More you keep the pot on the stove and more the water gets hot, but if you remove the pot, you still have water coming up because the pressure built. Also playing with the quantity of water in the boiler helps to control it. Here in this video I don't explain it because is something that I didn't explore yet. I talk about his in this video ruclips.net/video/pOE0XNUUnbo/видео.html
I suggest the 2 cups, I actually posted a video last week about it. For me it's perfect for making coffee for 1 person and also perfect if you drink it with milk. Another video will come on Sunday about the 2 cups Moka and then I will jump on milk as well.
Thanks again for your comment :)
@matteofromtheswamps thank you for your reply. I really appreciate it. I'm also at the stage of considering buying an espresso machine, but that's a more complex subject for another conversion. In the meantime, I'd like to explore other options like using a moka pot for occasional usage, and I'd like to make the most of it. Thus, my queries. I used to use a one cup moca pot in the past, but it wasn't very good, and I lost it somewhere. Now, I'd like to buy a new one, but before I do, I'd like to make sure I make a good choice. I understand you recommend a 2 cup size for one person, which I think is a good opinion, but I'd also like to ask you if you'd recommend a 3 cup size instead. I looked for some brands out there, and it turns out there are 1 cup sizes, and then 3 cup sizes with no 2 cup size in between. Would you recommend using a 3 cup size with less coffee and water load instead? Or will that affect the quality of the coffee if you don't fill the moka pot to its full capacity?
@@arturl4019 Alright, 3 cups moka gives a better result than the 1 cup. But I don't recommend using less coffee in the basket because it won't give a good result. I made a video where I explain this ruclips.net/video/81ZSKML44bY/видео.html
You can play with quantity of water in the boiler, but placing less coffee change completely the dynamics.
Regarding Espresso machine is a topic I will start to talk more in depth in a couple of months. Then we can start that conversation.
@@matteofromtheswamps thank you again. I'll keep that in mind 👍
Thank you so much for sharing your time and talent ❤ very helpful and exciting too!! Have an amazing day
Thank you very much Wendy. Have a great day!
There's a french saying on coffee, that I applied without really understanding it.
It says : _Café bouillu, café foutu_ which translates to "boiled coffee, damaged coffee", that is, a boiled coffee is a damaged one.
Thanks to your explanation about the bitterness being extracted from coffee when water temperature gets too high, I do understand the deep meaning of that saying.
If you have the same proverb in italian, please let us know !
I never heard that proverb and I don't think we have it here in Italy even because we are terrible at making coffee XD
thank you! i HAVE AN ELECTRIC STOVE, do you recommend having the heat setting on 1 or 2 ? it has 5 settings. thank you a great tutorial!
If you place at 1 it will probably takes more time for the water to come up but you will have more extraction and intensity because the slow flow. I would choose based on taste
@@matteofromtheswamps thank you very much!!! I have noticed you mentioned to fill the coffee grinds completely when its 1 mokapot but you also said to add in between 7 to 9 mg of coffee depending on grind ground type something like that and when I added that amount it didn't fill up the whole space with coffee, what do you recommend to do??
Thanks for this video. I bought some good coffee but I am not completely satisfied with the moka results… tomorrow I’ll experiment following your advice
I hope you had a good result. Thanks for the comment
Hey Matteo, thanks for the great video!
Before, I was using cold water after watching your videos and high temperature. Now I use the minimum temperature of my induction stove as well as hot water. The problem is when I hold the thermometer on upper chamber, the temperature does not go up to 60 or 65. According to my observation, around 30-35 the coffee is coming out. Is it because of I am making the coffee on electric stove, not the gas stove?
I observed that always there is a little water left in the boiler, maybe around up to 10ml sometimes. Even though the upper chamber is splashing coffee around at the end, why there is still water staying in the boiler part, am I missing something?
Hi Muhammed, 60/65 it works with my moka on my stove top, as I said you can have different temperatures, this is not bad, it all depends on your taste. coming out at 30/35 it means the coffee comes out faster, but doesn't bad coffee. how does it taste the coffee with this method?
Regarding the water left in the boiler, some mokas have shorter basket so doesn't catch all the water, this can be done for safety reason in case you leave/forget the moka on the stove.
@@matteofromtheswamps Hi Matteo, I'm not a coffee expert but I would say it tastes quite good. I am using Lavazza Crema E Gusto with 9/10 intensity. I am just getting started with the freshly grinded beans and tasting, so I don't have much experience.
Thanks a lot also for the explanations!
Hello Matteo! Superb! Very detailed instruction, espessially for sweetness-bitterness part. I was listening carefully, but was need to listen this prt several times. Very impressive. I following you now and going to see all of your videos. 😊
Thanks so much for the comment and the feedback. Yeah, it can be tricky to understand. Thanks so much for your support. I hope you will find good tips
This is so great! Thank you!! Just a little point about water. London water does taste bad, and hard water in general is not great tasting, but it absolutely does not affect health per se
I lived in London for many years, that video was made in London. London water is terrible for coffee 😂 It's very hard. some places over 400 ppm of TDS.
@@matteofromtheswamps exactly! It is terrible tasting, but you mentioned about health, and there is no evidence that hard water affects health directly (it may affect mental health due to terrible tasting coffee, though 🤣)
@@rec11fdc Of course there is. Water with high quantity of calcium can cause kidney stones during time.
@@matteofromtheswamps this is what I mean. That is just not true! Research has been done on this! Hard water will not affect your health in any different way soft water will! Drinking plenty of water, whether hard or soft is super important to not get kidney stones
Hello. Since I do not know English well, I would like to ask you, do we finally have to roast the coffee on the electric stove in the high temperature, medium temperature or low temperature so that the coffee does not come out bitter? thank you so mach for this seminarian! ❤️
HI, no worries, so, better at low temperature, if too bitter, don't put high temperature, but grind slightly coarser.
It's so convenient to see videos where people use the metric system.
I know XD
i just got my moka pot today. and brewed with it twice. i notice on a lot of these videos about the moka pot. most of the time by the end of the brew it has a little bit of light brown cream on top to some degree. in both times i brewed today i didnt see any ofe that and the coffee seemed when it was brewing to just stay black until the very end when it started sputtering i always take it off at the first sign of sputtering. i should take it off earlier. i also noticed that a lot of people on you tube when it starts extracting the coffee seems to be much thicker in the beginning and takes ashort time to actually start extracting from the chimney and does indeed seem to have some amount of crema when it first starts. mine doesnt do that it comes out at an even pace without any of the slow extraction that ive seen in the beginning of thers videos. am i doing something wrong? i made lattes with the coffe i made with it and to me its better by far than any espresso machine ive had it from and most definitely better than drip coffee. what im wondering is how can i improve my extracting out side of some of the things you show here. am i doing anything wrong by it extracting the way it is. always seem to have a fair of amount of water left in thye boiler by the tme its over. just seems to stop extracting at a point
there is nothing wrong in what you doing. important thing is that you like the coffee you make. it doesn't matter how it looks. moka pot is not being create to make crema because it's not espresso. sometimes happens because of the freshness of the coffee or the kind of coffee you making. having water in the boiler is normal, I made a video about that to explain why.
Thanks Matteo, since I started using your method the coffee out of my Moka pot tastes much better. 👍
I'm so happy to hear that. Thank you very much for your feedback. Comments like your give me the energy to improve myself and also coffee brewing techniques
@@matteofromtheswamps Glad to hear it. Interesting that pre-heating the water makes such a difference.
Thank you, this was awesome. Does the "take it off the Stowe when the color start to be lighter" also apply to induction Stowe?
yes it does!
Thank you so much, it's very clear... starting to brew with moka pot
After you add the coffee to the moka pot? I use artifical sweetner. Is it ok to put the sweetner on top of the coffee in the moka before it comes out of the top chamber?
Yes, on top in fine, not at the bottom.
I just got the bialetti venus 4-cup, and I find that in general the coffee is not as satisfying as the regular 3-cup pot. To my taste, it feels like the coffee is under extracted, but if I leave it on longer hoping for a better extraction it just burns super fast, I’m not sure what I’m doing wrong - I follow all the same steps. I wonder if there’s something I can do to adjust.
excellent video, great explanation
Thanks!
Great video. Learnt so much. Quick question, what manual grinder do you recommend?
Thank you very much for your feedback. I use the Comandante hand grinder. it's a really good quality grinder. It can be a bit expensive, but good quality. There are other brands on the market. It also really depends on your budget and the type of coffee you usually brew at home.
Wow, absolutely amazing video. So thorough with details and presented in such a clear way. I’m so glad I found this video on the mokapot subreddit because RUclips never recommended it to me!
Hi Nicholas, thank so much for your comment. Maybe RUclips didn't because I'm not as famous as other RUclipsr. But better now than never right?
Such a detailed and well-paced video. Thank you for the knowledge, water temperature was never an aspect that I thought would affect coffee's taste this much.
Thanks so much for your feedback. There is more to understand, slowly slowly we will get there
Amazing video! Grazie! Very informative. Just out of curiosity, you using the 1/3/6 cup E&B Lab Moka Pot here ?
Thank you very much for your feedback. I'm using a 3 cup E&B Lab here
Why does the E and B labs moka pot taste better than others? I have a 1 cup E and B pot and the same coffee at the same grind tastes better than my 3 cup Bialetti. I hate to keep buying pots but it does seem to taste different. I understand the filters are different but I use the aeropress filter on the Bialetti and can't use it on the 1 cup E and B pot. You would think that the aeropress filter would make up for the better filter of the E and B but it seems it doesn't. Any thoughts on this.
After writing this I was thinking that the answer lies in your video. It must be in the temperature that each pot brews at. I will have to buy a digital thermometer and check if there is a difference in the brew temperature between the E and B pot and the Bialetti. Do different size pots brew at different temperatures? Will a 1 cup moka pot brew at a different temperature than a 3 or 6 cup moka pot from the same manufacturer? I will try to find out but if you know the answer please let me know.
Hey Jonathan! Thanks for the comment.
At home I have 1 E&B lab 3 cup but also the 1 cup you have. Also I have several Bialetti, from 1 until 12 😂
E&B is a premium moka pot not only for the competition filter and the silicon gasket (even if makes a huge difference) . The aluminium quality is superior.
1 cup and 3 cup as well as 4,6,12 all of them have different dynamics, that’s why in the video I say that for every moka is different. I didn’t check with the 1 cup to be honest, but I’m sure the dynamics are different. If in the next days I have time to brew some coffees with the 1 cup I see what I find so we can share information.
The aeropress filter fits from 3 cups and above. I have a smaller paper filter from another brewer that fits perfectly. A friend of mine as a solution cuts the aeropress ones to make them smaller.
The aeropress filter don’t make up for the comp filter of E&B, it doesn’t only change filtration but also for the dynamics of pressure resistance in the boiler and basket.
should the filter paper be moistened before being put in the moka pot or is it okay to put it dry?
I usually wet it so it sticks better on the metal filter. but dry is ok. But if you use an unbleached paper I suggest you to rinse it with water because they usually release paper taste in coffee
I live in USA, just starting with Moka, does it make a difference in brands of Moka pots, Bialetti , E&B, etc?
I’m currently making a video about that. But I’ll finish it when I come back from my work travel.
very detailed and very informative ! great video!
Thank you very much for your feedback :)
A very informative video made in a detailed way, loved how you explained it all, I've learned a thing or two :) Grazzie mile!
Thank you very much for your kind words Cristian 🙏
Perfect and precise explanation, you can always learn something new in this world of coffee!
Thank you very much for your kind words! We never stop learning in coffee
Scusa il mio italiano ma *Per fare un buon caffè non basta avere una Moka Bialetti ma disporre di una buona miscela di caffè (blend of Arabica and Robusta mono origin coming from around the world) macinato al momento partendo dai grani di caffè* .
Il controllo del processo di preparazione del caffè da te suggerito è perfetto.
Grazie mille!
I just followed your instructions here (Gothenburg, Sweden) at 01:11 and I have to say it tasted like the best coffee I've ever had! ☕🤍
I doubt I'll be able to do this in the morning and now that I've had a taste of this moka-perfection I will forever sneer at my hasty morning coffee disapprovingly. 😢😆
Why you cannot do this in the morning ?
@@matteofromtheswamps because I'm nearly always operating on 5-6 hours of sleep and in a hurry in the morning. You have however improved the rest of the days coffees immensely with this video and I'm very grateful for that.
Gracie mille! Verry helpfull. I have one question, is it normal that after brewing the coffee there is still water left in the basket? Gracie! 👋🏽
Thanks for your comment! wait, in the basket or in the lower chamber where you place the water?
@@matteofromtheswamps ciao! Oh sorry, i mean the lower chamber where i put the water.
@@nickdeceuninckvancapelle5092 ok. perfect. Yes, that is normal. That because there is some space between the bottom and the funnel.
@@matteofromtheswamps ahh oke! Gracie! I realy learn allot from your video’s. Buon giornata!
Thank you so much for your detailed instruction!
Thank you for the kind comment :) 🙏
What’s your favorite coffee for moka pot
Love from the U.S.
I’m wanting to buy some looks amazing
I like medium roast usually. I always suggest to check with your local roaster. They always help and you support the local community
@@matteofromtheswamps are there any brands I could buy that you recommend
Great video Matteo but can you show me how to get 7:43 good results from a 9 cup Moka please.
You mean the water temperature?
Just the review I needed to start using my Moka Pot again! Thxs!
Thanks fir your comment !
Great vid for my small moka pot but I also have a large one, do I just double the amount of coffee and water? I guess I could experiment but thought I'd ask first, thanks 🙂
Thanks for your comment. Depends on how big is your moka. Important is to keep the same ratio coffee:water, then you adjust based on your pot.
@@matteofromtheswamps Thanks 🙂
I recently crawled out from under a rock, and learned about the Moka Pot today from a YT short..
i had seen them in stores before, but never gave them a second thought..
anyways, i bought a couple today, a 2 cup and 6 cup.
Seasoned the smaller one by brewing a few throw-away shots.
And then brewed my first cup…
Which was the best shot of espresso I’ve ever had..
And then i saw this video, and everything was spot on… i had done everything you mentioned here.
However, it only took me 3 minutes from start to finish of actual stove time.. using room-temperature water.
And it is hard enough to work with while cool, i would hate to have to do it full of hot water.
And, if i wanted to heat that water separately, it would actually take longer than the 3 minutes it took for the whole brewing process.
So, I’m wondering if preheating the water first is really beneficial in terms of cost of energy, time, effort, efficiency, ease and safety??
thank you so much for your comment and for sharing your experience.
I'm making a video right now about the water in the boiler and the benefit of hot or room temperature.
Remember if you like the coffee you make stick with the method.
Hello Matteo,
I have a 6 cup moka pot that can be filled with 320g of water just below the valve.
I manage to put 25g of moka size grind (I have a DF64 and grind size is at middle of moka pot range).
I manage to get only 80-90 grams of coffee while using specialty coffee (light to medium roast).
1. Is this normal? I use your technique, small gas fire etc
2. I cannot get 2/3 of the initial water quantity as Hoffman says in his latest YT video.
3. What is a “correct” result ?
Thank you!
Hi Daniel,
80-90 gr is not normal, I believe you get a very sour coffee. We need to understand if there is any pressure lost during brewing. Do you see or feel that some steam escape from the pot threading? what happened after you get the 80-90gr? it stops coming out? If you increase the gas power it's start sputtering? Let's figurate out this together.
Hey Matteo, thank you for explaining the technique in such detail. I wonder, since you have an espresso machine, how would you compare it with the Moka Pot?
I found espresso to be similar in intensity, but tasting better, so when I moved I left my Moka pot behind. I could never make it as sweet and balanced. Is the espresso undeniably better, or does the Moka pot have a place next to it? Should I give the Moka Pot another chance?
Moka Pot and Espresso are different. Even if you want to get same strength you won't have the same extraction, also the solutes extracted are different. I enjoy both style of coffee, both for me a rituals and I enjoy the making of the coffee. sometimes intensity depends on the varietal of coffee you are using. Which kind of coffee is better is only a subjective taste. I know many people that don't like espresso and many not liking moka pot. I think there is so much in Moka pot to discover for making better coffee with it. I'm trying to share my methods and go forward with improving them to give more knowledge on coffee brewing so that everybody can get better at making coffee and enjoy the cup of coffee they like.
Great info, i am using too much heat and over 'boiling' the brew. Will change that tomorrow!
using boiling water, you risk sputtering, slow brew, and over extracted coffee. Let me know how was the change.
God bless the video speed feature. Thanks for all the good info! 😁
This was a very informative video and I'm looking forward to making my next moka pot according to your specs.
Thanks for the comment. I hope my tips are useful to you to make a good coffee.
Tip for the aeropress filter : to make it easier to stand just put some water on it, it'll stick to the metal part.
I don't know if it's bad for the coffee on top to be a little wet, tho.
Can you confirm ?
yeah, totally correct. I also do that. it works perfectly
Your channel convinced me to buy the E&B moka pot. So nice and minimal!
Hi Jo, glad you find it good. The filter is just another level of quality
Thank you Matteo, I'm starting to try the moka pot. I'm struggling to start the process, as I only once get the beatiful flow at the beginning of the extraction, most of the time the flow is trembling so at the very starts is irregular. It looks that there is some sweet spot in between to much Heat and too low, to start the process. For know I'm keeping the grind size constant and varying the Heat control of my gas stove.
keep always the heat low, you get a more regular flow and a good extraction.
Wow never thought we could be this technical. Will gonna try moka pot soon
Yeah, if you dive deep you can discover many interesting thing.
@@matteofromtheswamps been doing it almost everyday since i watch this, I love the moka pot. Made a flat white and cappuccino too..thanks man!
The Italians, you are incredible. You will make an art virtually out of anything 😉
Bravo 👏
hahahah it's our curse :)
Thanks for the very instructive video. What is your opinion about steel and aluminium pots?
Thank you very much for the feedback Pawel.
Nothing change much between the two Mokas. Aluminium works on gas stove when Stainless steel on all the stoves (electric and induction included). In terms of metal properties, aluminium has a better heat conductivity compared the stainless steel, so heat faster. But I find stainless steel easier to clean. I would focus more on components like basket, gasket and filter for a better brewing quality.
@@matteofromtheswamps Thank you for the reply. Do you have any experience with electrical moka pots? What your thoughts on it? I am using one and some how cannot find a perfect method…
@@matteofromtheswamps I think the issue with electrical moka pot is that I am not able to decrease heat of it. On electrical stove a medium or low heat can be adjusted. I tried your method on a electrical stove with a aluminium pot and coffee takes better than from more convenient electrical pot.
@@pawelkarbowski3622 unfortunately I don’t have experience. What the brand of yours? I’ll try to research about that.
@@matteofromtheswamps It is Rommelsbacher EKO. Could you write what is the size of your moka pot? Or what is a preferable size for aluminium on for one person? I have an impression that new pots made of steel have different size ratio (coffee amount to water content)
Ciao Matteo !!! do you know where to find a dealers list to buy E&B Lab products ? it's quite difficult to find this brand here in France.
Have tried texting E&B Lab on their Instagram page? That's how I found the dealer back in 2019
Great video! Very informative and well done.
Thanks so much 🙏
Great informative video Matteo. You are one of the three tutors worth learning from on youtube. BUT! not everyone uses a six cup Moka and in my case I have to use a 9 cup and I have
You made my day. Thanks so much for the nice words and the support. 9 cups Moka can be an interesting video to make in the future. Thanks for the idea.
Ho un'altra domanda per favore. I think I have perfected using the moka. It’s fantastic. Now tell me, what brand coffee do you enjoy the most? I’m currently using illy.
I usually use medium roast coffee. I also used Illy and Lavazza. There is one kind of Lavazza I like with moka and it's "crema e gusto dolce". easy to find in Italy but hard to find abroad.
Should I buy bialetti or any any other brand ,does it effects the overall test
Hi, thank you very much for your comment. Yes Bialetti is absolute fine. Even though I would suggest to get better parts in the future, like for example the silicon gasket. it's a game changer in terns of result and durability. Anyway, Bialetti is very fine, I used it for a long time.
Thank you for a great explanation! Do you have any recommendations for decaf coffee for the Moka pot? Sadly, I can't drink the regular stuff anymore but still determined to make a great coffee! Any suggestions?
Hi Tessa, thanks for the comment. Two things about decaf: First, it's easier to make a balanced extraction with decaf because has less bitterness (caffeine is bitter). Second, unfortunately many times decaf is underrated and many roasteries or café don't give to much attention to it. I suggest you to first of all find a good decaf, sourced and roasted well. if the one you find is roasted too dark, place room temperature filtered water in the lower chamber. for the rest keep the same practices
Thank you!!
I’ve been getting very bitter/sour? Coffee when I run my moka on the lowest heat. Right now I’m only trying 8:1 or 6:1 ratios. Will eventually try 10:1. But I’m mainly interested in making iced flavored lattes…
If you say bitter/sour that could be a sign of channelling. Important is to distribute well the coffee in the basket. I don't suggest you 10:1 for iced flavours latte cause you might lose coffee intensity and also more water you put more bitter will become. I'll stick with shorter ratio and maybe also adjust the grind size.
@@matteofromtheswamps thank you I will keep experimenting
I live in the north of Norway. I get my water from the mountains. Can I use my tap water?
I wish I had your water. Norwegian tap water is amazing sometimes even too soft. You must use tap water :)
What a nice, informative and well-made video.
thank you very much! :)