I never drank coffee until this year, at 41. I even dated a Puligese woman for 5 years, she taught me how to make her moka, but I'm learning, she taught me how to burn it. Lol. I've started drinking coffee recently to replace cola, so I am glad she did teach me.
I have 2 of the Bialetti Moka machines, I have the 3 Cup and the 6 cup. The 3 cup was my first machine, and was a wedding gift to my wife and I 11 years ago. Thank you for the extra insights, especially on the heating portion.
Tried your tips this morning. I’m closer than I’ve ever been to enjoying my Moka Pot, it was very frustrating for me to use. I wasn’t loading enough coffee & my coffee was too coarse, I was also starting with boiling water. I’m saving your video to reference. Thank you so much for your time and effort.
Good video! The only thing I disagree with is that if you control the flame/heat and don't allow the coffee to burn in the pot you really don't have to wash it. I've had the same stainless steel moka pot for about 8 years and all I ever do is use my finger to wipe the excess build up. The excess always feels a bit oily which tells me I haven't burned the coffee. Also, I often open the lid before the coffee starts pouring and I get a pleasant chocolate smell which tells me nothing has been burnt. I do think too much build up might affect the flavor but a quick wipe with with the finger or cloth is enough.
I wash the steel one with soap every now and then, otherwise after pouring filling it with water to clean it better after is a good enough tip. People let crust build up, that's the worst 😂
This was great! I just got my first pot and i look forward to trying these tips. Yesterday I tried my first brew and it shot so fast out of the pipe it got all over my counters and stove!! Going with much lower heat, and lifting once it starts coming out. Thank you, cheers!
Thank you Nicholas :) Also make sure you properly prime the gasket, it needs to go through quite a few brews before the taste of rubber washes out. I want to make a short video (won't need 29 minutes) about priming gaskets, but the gist of it is: - buy the cheapest coffee - brew a pot - repeat 3 times - save the last brew and use it to boil the gasket do the above until the coffee does not have any scent of rubber :)
Wow! You're saying so many things I agree with! I get mad when I see these incorrect videos about moka pot coffee! I use illy. I love 100% Arabica. Your glasses are Duralex Picardy, and I recently bought Duralex Unie 250ml to make Spanish Café con Leche, but I'm planning to buy Picardy soon. Before I watched your video, my favorite is the moka pot video by Annalisa J. She's Italian. She's the only other one who is teaching the correct way to make moka pot coffee. I have Bialetti Venus 4 Cup and 2 Cup. I fill the coffee filter the same way you do.
I have a gas stove top, so I use a heat diffuser between the 6-cup pot and the flame and I followed Bialetti's own instructions. The diffuser makes the coffee flow evenly when the extraction starts with no sputtering. It also prevents the coffee burning and I think, prolongs the life of the Moka pot. The resulting puck is completely saturated through, with no dry spots. After the three pot conditioning brews where I got used to the technique, I have been reliably brewing full flavored rich brews every time. I don't see the need for an Espresso machine.
The diffuser is a really good idea, I don't have one though. These days I'm traveling with my Musa and always carry an induction converter plate for when no electric/gas is available. I have noticed that using the plate and finding the sweet spot for the induction source I get better coffee than on the gas. I'll buy a diffuser, thank you for the tip :)
@@ubidefeo It just something I found by observation and I made the decision to use a diffuser from the very beginning. All the videos where people are showing their Moka pots sputtering and comments complaining about bitter coffee due to over extraction, have not happened in my case. It seems to make using a Moka pot far easier and the process far more forgiving. Thank you for responding to my initial comment. Cheers. 👍
(Almost) Excellent!!👍🏼 You must have been out shopping for one of your moka pots and missed that physics lesson about 'Pressure release valves'👨🏽🏫 otherwise you would have known that the water level should not cover its hole. Covering the hole with water makes the valve in-effective. Other than that, your video touched on all the techniques to make the best moka pot brew!👌🏼😋
You are right, safety demands the valve not to be covered 😬 I have to admit I know that but over the years I got good enough at pressure control with my favourite blends and grounds that I feel safe in disregarding that. Also I keep the timer on because if it hasn’t made it out in the average time +1’ it means something’s wrong. I gamble on my experience 😂
Best coffee I ever had was brewed by Sinai Bedouin in the middle of nowhere over wood campfire coals in a beat up ibrik poured into dodgey glasses... 15:17 ... 🤣 I don't know anybody who fills their moka pot that way! 🤣🤔
I have had excellent coffee in Indonesia which was just hot water poured over finely ground coffee. This is just best practices for Moka, and it's all about the physics of the process ;)
Thank you for making this video. I’m excited to try this method out tomorrow morning. Do you start out with hot water or cold water before you place the entire pot on the stove top? Also, just curious why you don’t use a coffee grinder instead of the pre package kind? I only ask because I have a grinder I could use on fresh beans. Thanks again
Great video, very informative! I recently bought a Bialetti and I still can't get that awesome crema. This will surely help me! :) P.S. awesome nailpolish!
Thank you 🙏 The first ones are meant to be bad, but keep trying and learn your pot. Also see one of the comments below on gasket priming, that helps a lot 😊
You mean small particles of coffee brewing into the collector? You can use a eropress filter or you can just pour just enough of coffee or wait a few minutes before pouring the coffee so the particles sink.
Hahaha. Interesting. This is how all Italians do this or is this is your preferred way? Interesting for you to say don't compress the coffee, but after watching you pack the coffee in the funnel; it looks compact. Not to mention when you put the top on and screw it on. I bet if I did this, it would most likely leak. My three cup Bialetti always leaks when I put similar coffee in. Even using my finger to move the coffee to cover empty spaces, after the top was screwed on, it leaked. I had to decrease the dose. New moka pot of course. It actually got me worried before when it leaked because I thought someone send me a defective moka pot. Nope. Everything looks new. I emailed Bialetti when to remove it off the stove. They said when you hear the gurgle sound (with lid closed in order to heat it). Yeah by then the coffee to me tastes burnt. Sadly here in America we use electric 🤦♂️🤦♂️. With Electric stoves, when I use it, the hole pot is hot hot hot. Even the top. What's annoying with electric is that the heat isn't consistent like flames are. I tried numerous ways to heat the bottom chamber aka boiler, it's wonky. I thought the dial between 2 and 3 was good and the way I did it was perfect too, but over time, weirdly enough, never came out the same. Must be the beans. Unless I put my whole beans in the fridge. My problem is how to put the powder in the funeral. Bitterness is what I want down to a minimum or gone (if possible). Can't tamp it. I don't. Don't compress. I don't. I have to go coarser. I do. It's like I have to put three tablespoons in the funnel and screw the top on 🤦♂️.
Not all Italians do this, I'm very OCD about it :D Tapping helps packing the funnel, and when you see me adjusting with the spoon I'm not pressing, just mildly cleaning and creating a clearer area towards the gasket. Every pot has its own tap insert point, try to identify it, start around there, move counter-clock and clock-wise a little till it locks in, then slowly screw it shut. When it comes to heat I have had much success with electric by pre-heating at high setting, lowering to 1/3 or 1/4 depending on stove power and timing how long it takes to come out. Then I simply remove it and place it back as it slows down. Also at this point I sometimes turn off electric which stays hot anyways. Leakage is a sign of grains in the gasket, I always clean it really well and the very little hill prevents more grains to end up between the rim and the gasket. The more you fail the screw insertion point the more chances of getting grains in that area. Also grind size is extremely important, if you can source some Illy or Lavazza coffee for Moka pot you should aim for that size. If you notice, I also say that I NEVER use Robusta blends but stick to 100% Arabica. When I make Robusta I get results I don't like :)
I can't reply using @ your name because of a glitch or bug on RUclips's part for mobile phone. Anyway. Thanks for the reply. High heat I'll try that. Any specific number dial? We have an electric stove numbers going all the way to 9 and high, or simmer-high including numbers. I do tap the side of the funnel when I put in a few tablespoons of coffee-no pushing or tamping. I use my finger tips holding the funnel in my left hand; I loosen the grip in my left and I tap with my right finger while simultaneously turning the funnel a bit. I know grind size is important. What I'm looking for is that thick, caramel, chocolatey flavour I got when I copied Il Barista Italiano's method of coffee in funnel method. Same grind. Always got the texture and flavour. It gave me that. Then all of a sudden-and this is the weird part, it stopped. And I do clean my Moka pots, cleaning it with mild soap or vinegar. I *always* manually dry; no air drying it because I know that's bad. It'll rust and collect bacteria. I'll try high heat. I forgot to mention I do shut off the heat as well when I see it flow. Still gives me bitter coffee. I don't mind it. My girlfriend does because she's used to American drip coffee hahah. Also, before I go. Been between letting it brew all the way letting every bit of water into the top or loft it up when the coffee is a light colour 🤦♂️. The end results to letting it brew tastes burnt (I don't mind this) or bitter if I remove it when I see the liquid a light colour (don't mind this again). Probably will stick to just lifting the moka pot during every brew if it helps with the coffee tasting less bitter.
I know, I know. This is the biggest criticism I get, but once you know your blend, your grain size, your internal pressure build-up and your temperature control, the safety feature becomes redundant. When I try a new blend or some different parameters I leave it clear :)
I agree, wasting ingredients it's brute, 🎉 especially olive oil boiling pasta or over the top grounded coffee ☕ this it's done by vulgar people who doesn't know how to cook or brew coffee right. ❤
I never drank coffee until this year, at 41. I even dated a Puligese woman for 5 years, she taught me how to make her moka, but I'm learning, she taught me how to burn it. Lol. I've started drinking coffee recently to replace cola, so I am glad she did teach me.
Love this video. Very detailed explanation of not just how but why to do each step. Thank you for sharing!
I have 2 of the Bialetti Moka machines, I have the 3 Cup and the 6 cup. The 3 cup was my first machine, and was a wedding gift to my wife and I 11 years ago. Thank you for the extra insights, especially on the heating portion.
lol i love that there is someone on this planet equally picky on coffee and coffee making
🙏🏼
Tried your tips this morning. I’m closer than I’ve ever been to enjoying my Moka Pot, it was very frustrating for me to use. I wasn’t loading enough coffee & my coffee was too coarse, I was also starting with boiling water. I’m saving your video to reference. Thank you so much for your time and effort.
Good video! The only thing I disagree with is that if you control the flame/heat and don't allow the coffee to burn in the pot you really don't have to wash it. I've had the same stainless steel moka pot for about 8 years and all I ever do is use my finger to wipe the excess build up. The excess always feels a bit oily which tells me I haven't burned the coffee. Also, I often open the lid before the coffee starts pouring and I get a pleasant chocolate smell which tells me nothing has been burnt. I do think too much build up might affect the flavor but a quick wipe with with the finger or cloth is enough.
I wash the steel one with soap every now and then, otherwise after pouring filling it with water to clean it better after is a good enough tip.
People let crust build up, that's the worst 😂
This was great! I just got my first pot and i look forward to trying these tips. Yesterday I tried my first brew and it shot so fast out of the pipe it got all over my counters and stove!! Going with much lower heat, and lifting once it starts coming out. Thank you, cheers!
Thank you Nicholas :)
Also make sure you properly prime the gasket, it needs to go through quite a few brews before the taste of rubber washes out.
I want to make a short video (won't need 29 minutes) about priming gaskets, but the gist of it is:
- buy the cheapest coffee
- brew a pot
- repeat 3 times
- save the last brew and use it to boil the gasket
do the above until the coffee does not have any scent of rubber :)
Wow! You're saying so many things I agree with! I get mad when I see these incorrect videos about moka pot coffee! I use illy. I love 100% Arabica. Your glasses are Duralex Picardy, and I recently bought Duralex Unie 250ml to make Spanish Café con Leche, but I'm planning to buy Picardy soon.
Before I watched your video, my favorite is the moka pot video by Annalisa J. She's Italian. She's the only other one who is teaching the correct way to make moka pot coffee.
I have Bialetti Venus 4 Cup and 2 Cup. I fill the coffee filter the same way you do.
my heart is filled with joy 🤩
thank you for the beautiful words 🙏🏼
thank you for this video, I’ll go to get that exact same coffee at AH tomorrow
I have a gas stove top, so I use a heat diffuser between the 6-cup pot and the flame and I followed Bialetti's own instructions. The diffuser makes the coffee flow evenly when the extraction starts with no sputtering. It also prevents the coffee burning and I think, prolongs the life of the Moka pot. The resulting puck is completely saturated through, with no dry spots. After the three pot conditioning brews where I got used to the technique, I have been reliably brewing full flavored rich brews every time. I don't see the need for an Espresso machine.
The diffuser is a really good idea, I don't have one though.
These days I'm traveling with my Musa and always carry an induction converter plate for when no electric/gas is available.
I have noticed that using the plate and finding the sweet spot for the induction source I get better coffee than on the gas.
I'll buy a diffuser, thank you for the tip :)
@@ubidefeo It just something I found by observation and I made the decision to use a diffuser from the very beginning. All the videos where people are showing their Moka pots sputtering and comments complaining about bitter coffee due to over extraction, have not happened in my case. It seems to make using a Moka pot far easier and the process far more forgiving. Thank you for responding to my initial comment. Cheers. 👍
@@channelsixtysix066 I love adjusting process based on observation :)
What is a heat diffuser for a gas stovetop?
12:53
Such a great explanation.
Thanks for sharing!
Nice! I wonder if my screwless Alessi mokapot can do the same thing. I am however addicted to my Faema-61 headed Brasilia 😋
I'm going to buy a Kamira Espresso, which looks like a very interesting design
ruclips.net/video/yfPhlY9gVsU/видео.html
(Almost) Excellent!!👍🏼 You must have been out shopping for one of your moka pots and missed that physics lesson about 'Pressure release valves'👨🏽🏫 otherwise you would have known that the water level should not cover its hole.
Covering the hole with water makes the valve in-effective.
Other than that, your video touched on all the techniques to make the best moka pot brew!👌🏼😋
You are right, safety demands the valve not to be covered 😬
I have to admit I know that but over the years I got good enough at pressure control with my favourite blends and grounds that I feel safe in disregarding that.
Also I keep the timer on because if it hasn’t made it out in the average time +1’ it means something’s wrong.
I gamble on my experience 😂
Best coffee I ever had was brewed by Sinai Bedouin in the middle of nowhere over wood campfire coals in a beat up ibrik poured into dodgey glasses...
15:17 ... 🤣 I don't know anybody who fills their moka pot that way! 🤣🤔
I have had excellent coffee in Indonesia which was just hot water poured over finely ground coffee.
This is just best practices for Moka, and it's all about the physics of the process ;)
Best coffee I had was in Mexico in jungle made outside in clay pot
Thank you for making this video. I’m excited to try this method out tomorrow morning. Do you start out with hot water or cold water before you place the entire pot on the stove top? Also, just curious why you don’t use a coffee grinder instead of the pre package kind? I only ask because I have a grinder I could use on fresh beans. Thanks again
Cold water, it takes about 3 minutes to boil :)
Great video, very informative! I recently bought a Bialetti and I still can't get that awesome crema. This will surely help me! :)
P.S. awesome nailpolish!
Thank you 🙏
The first ones are meant to be bad, but keep trying and learn your pot.
Also see one of the comments below on gasket priming, that helps a lot 😊
@@ubidefeo thank you so much!
Do you add milk? How do i make decoction thick..?
milk does not belong in coffee :D
@@ubidefeohaha.. cannot imagine coffee without milk 😅.. any tips for brewing thick decoction?
@@gvdiwakar1 I wouldn't know where to start, but I'm sure RUclips is full of videos about that 🙏🏼
Top Italian Coffee 🇮🇹 ☕️
Hello
I have a question
If small amount of bean come out with the coffee is that problem
You mean small particles of coffee brewing into the collector? You can use a eropress filter or you can just pour just enough of coffee or wait a few minutes before pouring the coffee so the particles sink.
God loves you beautiful angel
14:54 the amount of disgust in this video is killing me lol, i will try my best to meet these coffee standards
Moka is fine
Hahaha. Interesting. This is how all Italians do this or is this is your preferred way? Interesting for you to say don't compress the coffee, but after watching you pack the coffee in the funnel; it looks compact. Not to mention when you put the top on and screw it on. I bet if I did this, it would most likely leak.
My three cup Bialetti always leaks when I put similar coffee in. Even using my finger to move the coffee to cover empty spaces, after the top was screwed on, it leaked. I had to decrease the dose. New moka pot of course. It actually got me worried before when it leaked because I thought someone send me a defective moka pot. Nope. Everything looks new.
I emailed Bialetti when to remove it off the stove. They said when you hear the gurgle sound (with lid closed in order to heat it). Yeah by then the coffee to me tastes burnt. Sadly here in America we use electric 🤦♂️🤦♂️.
With Electric stoves, when I use it, the hole pot is hot hot hot. Even the top. What's annoying with electric is that the heat isn't consistent like flames are. I tried numerous ways to heat the bottom chamber aka boiler, it's wonky. I thought the dial between 2 and 3 was good and the way I did it was perfect too, but over time, weirdly enough, never came out the same. Must be the beans. Unless I put my whole beans in the fridge. My problem is how to put the powder in the funeral. Bitterness is what I want down to a minimum or gone (if possible). Can't tamp it. I don't. Don't compress. I don't. I have to go coarser. I do. It's like I have to put three tablespoons in the funnel and screw the top on 🤦♂️.
Not all Italians do this, I'm very OCD about it :D
Tapping helps packing the funnel, and when you see me adjusting with the spoon I'm not pressing, just mildly cleaning and creating a clearer area towards the gasket.
Every pot has its own tap insert point, try to identify it, start around there, move counter-clock and clock-wise a little till it locks in, then slowly screw it shut.
When it comes to heat I have had much success with electric by pre-heating at high setting, lowering to 1/3 or 1/4 depending on stove power and timing how long it takes to come out.
Then I simply remove it and place it back as it slows down.
Also at this point I sometimes turn off electric which stays hot anyways.
Leakage is a sign of grains in the gasket, I always clean it really well and the very little hill prevents more grains to end up between the rim and the gasket.
The more you fail the screw insertion point the more chances of getting grains in that area.
Also grind size is extremely important, if you can source some Illy or Lavazza coffee for Moka pot you should aim for that size.
If you notice, I also say that I NEVER use Robusta blends but stick to 100% Arabica. When I make Robusta I get results I don't like :)
I can't reply using @ your name because of a glitch or bug on RUclips's part for mobile phone.
Anyway. Thanks for the reply. High heat I'll try that. Any specific number dial? We have an electric stove numbers going all the way to 9 and high, or simmer-high including numbers.
I do tap the side of the funnel when I put in a few tablespoons of coffee-no pushing or tamping. I use my finger tips holding the funnel in my left hand; I loosen the grip in my left and I tap with my right finger while simultaneously turning the funnel a bit.
I know grind size is important.
What I'm looking for is that thick, caramel, chocolatey flavour I got when I copied Il Barista Italiano's method of coffee in funnel method. Same grind. Always got the texture and flavour. It gave me that. Then all of a sudden-and this is the weird part, it stopped. And I do clean my Moka pots, cleaning it with mild soap or vinegar. I *always* manually dry; no air drying it because I know that's bad. It'll rust and collect bacteria.
I'll try high heat. I forgot to mention I do shut off the heat as well when I see it flow. Still gives me bitter coffee. I don't mind it. My girlfriend does because she's used to American drip coffee hahah.
Also, before I go. Been between letting it brew all the way letting every bit of water into the top or loft it up when the coffee is a light colour 🤦♂️. The end results to letting it brew tastes burnt (I don't mind this) or bitter if I remove it when I see the liquid a light colour (don't mind this again). Probably will stick to just lifting the moka pot during every brew if it helps with the coffee tasting less bitter.
Forza Napoli sempre
Do not cover the valve with water. Factory instruction says fill it to the bottom edge of valve.
I know, I know.
This is the biggest criticism I get, but once you know your blend, your grain size, your internal pressure build-up and your temperature control, the safety feature becomes redundant.
When I try a new blend or some different parameters I leave it clear :)
I agree, wasting ingredients it's brute, 🎉 especially olive oil boiling pasta or over the top grounded coffee ☕ this it's done by vulgar people who doesn't know how to cook or brew coffee right. ❤
17:35 sono napoletano e secondo me c’è troppo caffè comunque. Saluti
hahahah
ce n'è giusto quello che serve per non bruciarlo e non fare solo acqua marrone :)
apprezzo moltissimo, Antonio
What is the coffee pot sitting on, on the stovetop?
It's a pretty common adapter made of iron.
They sit on top of the original grates to offer support for smaller pots
Well I will have to get one! Great Video, thank you!!! Happy new year!