Wine Goblets World
Coffee Around The World
You have to stir the coffee into the moka pot before pouring it into coffee cups. It tends to stratify because of different density and temperature of the extraction (colder and denser at the beginning, hotter and watery towards the end) and the two cups, if not stirred, won't be equal in taste.
How much coffee grounds do you go through though?
Lol …. If you explained this on an italian tv show, you would get a mob waiting for you ready to linch you for the amount of heresy you managed to sqeeze in just under 5 minutes, 5 minutes wasted of my time
It appears to me you gonna ruin the gasket pretty fast this way. No cleaning suggested by many is wrong but thorough cleaning with sponge is wrong too. Cleaning with fingers without gasket removing should be sufficient.I like the design of Tescoma's moka pot you use. It also has pretty durable silicone gasket (unless you remove it each time with a knife). One not so nice thing about it is the hardly finished insides of the water tank. I have the very same model but hesitate to recommend it.
guys good job. but I would add some observations:
– steel is better than aluminum ones. You cant scratch or frequently clean the aluminum one, and then drink without creating a patina first.
– actually you need to clean it through the filter just once in a while. and all the other times you only have to wash with water only.
– before making the coffe for the first time in a while, you should do one, pour it away and re prepare the one you'll actually drink. you can not do this if you use it everyday.
– always mix the coffe before serving. theone at the bottom is way stronger than the watery one at the top.
can you give me suggestions wich brand ia good to use ? I have the small one from bialetti
He Bro. I am using a stainless steel one. When I did it at home my espresso was really sour, what I liked. But now, in New Zealand it is more sweet than sour. Any idea>?
My coffee comes with bubbling not as his came
I call it the cafetiera italiana
Use an stainless steel one, aliminum is not cool.
Invest in a coffee machine if you want to sip that perfect black espresso with rich crema, or capuccino, perfectly foamy and rich. I've used moka pots before, did all the hacks, and just got fed up with the inconsistency. They can give all the love they want with the thing, it's nothing like the high pressure machines, even the $100 ones
Too much trouble
Thanks guys! I got a Bialetti Moka years ago as a gift but couldn't figure it out. So simple and delicious!
Isn't the purpose of a moka pot to create pressure and extract more out of the coffee ? Isn't that why finely ground espresso style coffee is used? And doesn't the water always heat up before getting to the coffee, why heat it up before?
Hi. I'm a newbie and I have a question. Which one is better, aluminium mokapot or stainless? Does the material of mokapot affect the taste/ quality of the espresso? Thank you. Regards.
Very helpful video thanks a lot 😊👍🏻
My product needs to be recalled, it's trash !
you are soooo cute I love your accent! I am making Colombian coffee in my moka pot now hahah
YES I LEARNED ALOT! GREAT TIPS! 🙂
1. Aluminum moka is corroded by acidic coffee2. Aluminum moka tastes of metal, caused by 1.?3. There was no need to remove the gasket on my stainless steel pot. I checked after 2 months daily use, nothing there after rinsing through. Perhaps in your Alu pot it's caused by the oxide making a surface for rounds to cling to?
Nice video. But I have a question? Why everyone suggests to not apply preasure to coffee in hooper? When I put a little bit of preasure, my coffee becomes stronger more like lungo than americano
Fantastic video! Haven't used my moka pot in forever due to bitter, gritty coffee. This morning I did I deep clean on my moka pot and used the process you recommend and got a great cup of coffee.
Mind officially blown. The ground size, the pre-brew temp of the water, and the cleaning of the Moka Post after each use. It's coffee that has process, soul, and respect.
1:20 This is a misconception. Do NOT use "freshly roasted" coffee beans! And do not ask your coffee roastery for "freshly roasted" coffee beans because if they actually know and understand coffee, then they will die a little inside, every time, as they go fetch you the day's roast with a cringe, as their head races with questions like, "Shall I 'educate' this sad customer and tell them that they really shouldn't be using freshly roasted coffee beans or shall I just silently give them what they want and leave them with their misconception for the rest of their life?".
Roasted coffee beans need to "age" to give the best results. This takes anywhere from 3 to 7 days, and coffee beans remain in their best condition for about 15 days, depending on the type of coffee, the degree of roasting, humidity, room temperature, and so on. Do your research online and you'll see plenty of articles and graphs to prove this is actually the truth, and that "freshly roasted" is a very misleading slogan that many companies are reluctant to take the risk of changing because they don't want to lose customers, not even the misinformed or stubbornly ignorant ones.
But aluminium is toxic and will leach into the coffee not good for your health you should use a glass
What's also worth mentioning, especially if you don't own a Comandante grade grinder or don't want to spend time sieving out the dust your grinder produced, use an Aeropress filter between the coffee basket and the pot. Much cleaner coffee, for me it does the trick, together with using hot water.
I've just bought my Moka Pot and I'm excited. My mother has been using one for years and was happy I bought one. Drinking coffee European style!!!
I am doing everything right….wonderful….love my Lavazza oro with my Moka pot :))
The conventional wisdom is of course that the coffee should be ground fine, nearly as fine as for espresso. It would be interesting to know the pressure in the boiler when you use drip size grains and no tamping. If it's the same or only slightly above ambient pressure you're essentially making drip coffee upside down. A test should be relatively straightforward to carry out by replacing the safety valve with a pressure gauge.
What can you do if coffee comes out sour?(grinding finer isn't the answer since grindsize is already almost espresso like)
I'm a French press man, but enjoyed seeing how to use this.
Good video, but:1) FRESH (room temperature) water! Moka coffee is not for the rushed. If you're in a rush, then moka coffee is not for you 🙂2) What's the point of putting the moka under tap water at 2:58???3) Good suggestions about the cleaning, but most importantly, NO SOAP and let your moka pot dry after you wash it.
Where can I find that holder for the burner?!
By cleaning the moka every time you use it, you actually ruin the flavour of the coffee. I am not suggesting you never clean it but after every use is a bit too much
What brand of burner is that? I'd love to find one.
good job guys! I love to put super hot water in the beginning to save v.o.c, contrarily to 99.9% users do. Try to compare the 2 extractions, you'll be surprised. A trick i love: "cut" the extraction 3/4, and bypass with cold water. You'll have an explosion…
i'm going to steal your mini stove >:)
Knife to hook the rubber seal) very clever. Dislike.
Great video. I am in New York and I use my Bialetti faithfully. I did NOT know that you should use a more coarse grind of coffee. I do grind fresh beans, but I was making them into a fine espresso grind. I also did not know that you stop boiling and pour the coffee as soon as it makes the bubbling noise. SO MUCH new info here! I look forward to tomorrow's cup! Thanks!
What size Moka pot did u use in this video?
Please the trademark of the grinder
What is the burner used in the video ?
I do it exaclty like this and it works great for me! I also filter it most of the times to get rid of some residue that comes along with the coffee (even though the grind is quite rough), so it won't extract further in my coffee cup
why does coffee from a Moka pot taste different if heated on a woodstove versus an electric stove?
is aluminium unhealthy?
I just hammer some coffee beans and mix it with hot water, and take the coffee residue with a spoon, voila, top quality coffee
Wonder how many other people ran to Amazon to check on pots 🙂
I prefer the aluminum Moka pot cause it heats and makes coffee faster.
Cooling with a cloth or cold water is utter garbage! Just imagine stating that in a Sales Promotion; you'd be lucky to sell one!
Thank you for this video!
I would like to know where I can inquire a brass Moka pot aluminum is ugly.
Hey guys! Your video was recommended to me and I'm so glad I watched the whole thing. I also have a coffee video on my channel and your video was a big inspiration.
Every single video on this thing is like, "everyone hates it, but they just dont know how to use it. Here's how to do it right with just a little extra effort." But if it's so hard to master why should I try at all? It dosent make a better cup of coffee than other methods by any means
thank u for the video.if i add some hot milk in the top part and leave it to boil a couple of mins.it will be frosted?like making cappuccino?
wow never knew you could take apart the seal and filter
That's a great video, thanks! I've started using a moka pot again. As a trick, if you want to have a clearer coffee you can add an aeropress paper filter at the bottom of the upper part, before screwing it to the bottom part. For 1 cup moka pot it fits perfect.
Hi! thanks for the video! I just got a Moka Pot and definitely will follow the instructions. I wanted to ask, what type of stove is the one you use in the video!? it is awesome!
skip to 1:20 for what you're here for
I'm a little confused for the grind size that matches the moka pot. I use fine size in the first two experiments. Apparently, I can taste the coffee residue in the final result.
After watching this tutorial, I will try again with a medium-fine size. Or, until I find the right grind size 😃😃
And hopefully I will always remember to wash my moka pot after I use it.
Thank you for debunking the myth that Moka pots don't need to be cleaned! One time a friend made me coffee with his Moka pot, which he proudly claimed never to have washed, and the coffee tasted so rancid I gagged.
I find a finer than drip grind best for me with cold water and a low heat. Depending on the coffee type I modify the grind.
thanks for the video but i'll stick with the aeropress
Just purchased my first Moka Pot and wow, this video was so helpful — thanks!! I chose the Alessi 9090 🙂
Just made the best cafe au lait ever using these tips! Thanks very much!
Cleaning so thoroughly after every brew is not necessary. Rinse with cold water and allow the pot to build up some residue. Your pot is then 'seasoned' resulting in an all round richer brew. Also i like to heap the coffee into a mini Vesuvius with a slightly finer grind than shown in the video… Awesome results every time!
Maybe someone can tell me, I have a problem with water amount after boiling – there is quite a lot still left inside the lower chamber, maybe around 1cm.
There is so much inconclusiveness when it comes to machinetta coffee… My Italian friend told me I should never use hot water because than it is too fast and the coffee doesn't get enough taste. She also said I should never completely wash the machine with soap because the oils from coffee making enrich the flavor.of the coffee and prevent it from having a metallic aftertaste… So who is right then?
I’ve never had a nice cup of coffee with my Moka pot. Always so bitter , Will try once again !!
I wouldn't use the green side of the sponge for the poetry.
can i use moka pot on the induction cooker?
Main point of cleaning a moka is rinse only with water. Never use detergents. Avoid scratching it with sharp objects or steel wool as it is aluminium.I tamp mine and only let it brew for 1/2 the quantity of my moka cup for a prefect espresso. Its as good or at least very close to what coffee machines can produce but a lot less crema. You can make Lattes with it using any milk frother. Its the next best thing to cafe quality coffee without using expensive coffee machine.
thanks for the tutorial.. very helper
The cool thing about this discussion is the passion that so many folks have for good coffee! The sort of sad part is that like religion and politics, people often get pretty emotionally attached to "their way" of doing things. In short, if you are enjoying your coffee… I mean to the point where it's something you REALLY look forward to, you're doing it right, regardless of what anyone on a message board tells you. If not, then do a little experimenting and figure out how to get the most from your coffee maker (this is true for life itself for that matter!). Good coffee is affected by the quality of the beans, the roast of the beans, the grind of the beans, the water quality (ph and specific gravity will both have an impact and vary considerably by location… a good bottled or distilled water will minimize the variables), water temperature, and last but not least, brewing pressure / brewing method. Learn about "extraction" and why it's important. If you don't think your coffee is GREAT, you can change any number of the variables above. Keep experimenting and over time, you'll find a cup of joe that will rock your world. Once you find it.. control the variables and keep doing it! Last note: Keep your coffee maker clean but you don't need to obsess… Rinse all parts well with hot water immediately after each use and clean beneath the gasket once every week or two. A well used Moka pot should not look new… just clean!
My recipe for a GREAT Cafe Americano-
For my Bialetti Moka Express Maker: I use bottled water heated to the boil in a clean tea kettle before adding to my brewer. I use LavAzza Oro (Gold) coffee (100% Arabica) right out of the package (less than a week after opening.. buy small/buy often) as I like the mouthfeel. My brew is a little cloudy so you might want a coarser grind than this if you like your coffee completely clear). I always make sure the basket is completely dry before filling it level to the top and I do not tamp it. Once the pot is screwed together, I use the smallest burner on my gas stove turned up high just until it begins brewing (it's very fast since the water is already hot) then immediately turn the burner all the way down until brewing is finished. I then remove the heat immediately and serve (Remove the moka pot from the burner as quickly as possible as it's very easy to "burn" coffee!) My 6 cup brewer yields about 8 oz of brew that I divide equally into 2 cups (for my wife and I). To each cup, I add about a 1/2 teaspoon of sugar to impart just a hint of sweetness, enough whole milk to make it a nice deep golden/brown color (and cut the acidity a bit) and finish filling the cups to the top with hot water from the kettle. For a special treat I top off each cup with a nice dollop of whipped cream and sprinkle it with cinnamon. The result is a little slice of coffee heaven!
Excellent. You stepped on all of the bases. As you show, it's especially important to use nearly boiling water in the bottom and to avoid over-extraction by cooling the pot once it's full.
Ain't no one got time for all that.
Viva Puerto Rico with the Moka coffee pot been used by grandmother's and our Boricua tradition since birth…..lol!
I have a question, do you know how to obtain with moka pot, creamy robust effect?
I used paper filter for mokka pot
I only clicked on this vid because we switched to electric stove from gas and I keep burning my coffee, it just doesn't 'rush out' as fast as it did with a gas stove :T I'm still not closer to the solution for my problem, but I did enjoy the vid nonetheless, it's interesting to see something I take as normal being dissected in front of my eyes. Fun fact: my grandma swears that the water has to reach the bottom of the valve 😀
Coffee is not bitter, acorns are bitter!
Yeah nah, an espresso grind is fine in a mokka pot otherwise you end up with watery Americano pish. Certainly it will espress finer grounds no problem. Also the reason for putting hot water in the base is not to "reduce the amount of time coffee is in contact with water" but to reduce the amount of time the coffee is exposed to heat prior to extraction. This is not a brewing process where the coffee is immersed in water – its a form of espresso where the heated water is pushed through the coffee quickly, so the time it is in contact with water is much the same whether you start with cold or hot water.
I've seen several moka pot tip videos and don't know til yours we need to remove gasket and filter to clean
Thanks guys, nice video. Will use your tips next time I make coffee with my moka.
I just got my moka pot last week. I am still learning how to make expresso. Thanks for your video. I also wondering that how many shots did you make in this video? THANKS
Still tastes like burnt resin. The only solution is to place less coffee. Using low intensity coffee should help too.
The coffee must be ground between drip and espresso.Use hot filtered water and medium to low heat, move it away from the heat as soon as you hear the bubbles sound.I dont like to use up harsh soap or detergents to wash it.
Apparently Italians dont wash these. I guess that's alright sense the heat kills germs
What about the heat when using stove top? My moka pot instructions say use a low to medium heat, but my stovetop goes to 10, a low to medium would be anywhere from using LO to 5, im not sure what setting to put it on
My grandfather's (rip) Alessi Aldo Rossi moka pot sat in a display cabinet for ten years unused. It then went into a box and spent another fifteen years in the garage. After this video, I got it out, cleaned it and it was used for the first time since it was bought all those years ago. I'm now making lattes at home and saving £7 a day on coffee for me and my wife. Thank you! Subscribed
Is store ground coffee okay? Or do you need fine ground coffee for the moka pot? THX =)
I am a victim of bitter coffee every time I us my Moka Pot so it has been on punishment. It's been in my cupboard unused for almost a year now just taking up space.
I have never seen anyone on YouTube remove and clean the gasket and screen before. I am definitely going to give that a try. Thanks for the Great Post!
I still don’t understand when to take it off? When it’s full? Mine started flowing and I took it off and it stopped
My experience: Don't get the big ones, get the small ones, maximum 4 cups (these are actually more lungo sized so 4 cups will give you like 250 ml of coffee). This will give you a better result than the big pots. If you clean the upper part each time make sure to buy a few spare rubber seals as they will wear out faster because of the stretching. Moka pots will certainly not make the best coffee ever but they are great for confined spaces and travel.
Don’t use the handle when tightening the pot or unscrewing, won’t last long
Great video and 2 questions and 1 comment 🙂1) Any thoughts on aluminum vs stainless steel? – I feel like aluminum soaks in flavors and old coffee residues and becomes hard to maintain even if you try to clean it well each time.
2) Have you played with the heat intensity? – I feel like, with hot water, too high heat leads to under-extracted cup, unfortunately, on my old electric stove it is a bit of a gamble each time.
The Bialetti instruction manual actually says that you can use vinegar instead of water and do a regular boil without coffee to clean it, works very well for me 🙂
Start how to at 1:11
I am Italian, where Moka was born a long, long time ago (in ancient times the grand mother was "Napoli's Moka" )…. not in Spain Nowaday the Bialetti Moka is still is the best.
The Moka DOES NOT WASH with detergent or soap (eventually, maximum with just a sponge ) but the residual must be taken away only with the running water !
The first reason is because the Moka metal could take on a different taste, since it is coated with a patina, which the detergent could take away or create in chemical reaction with it.
Afetr that, the second reason is the Moka it is used only for coffee, so there could be nothing else. Furthermore the rubber of the gasket fits only after different uses both for the size and for absorbing the taste .. better than the taste of the rubber, it isn't ?
After several uses (many 10 or more), the gasket must be removed (but not every time, because it could be damaged, lose grip and, therefore, safety) and free the filter holes, if necessary with a needle.
With a new or unused coffee maker for a long time, it is recommended to make the coffee two or three times and throw it away, just to flavor the coffee maker (oh yes of course… imagine if it is washed with soap, or detergent for steel !! )
Io sono Italiana, dove la Moka è nata tanto, tanto tempo fa (anticamente la nonna era "la Moka Napoletana". )…..non in SpagnaAd oggi, la Moka Bialetti continua ad essere la migliore.
La Moka NON SI LAVA con il detersivo o sapone (al massimo, eventualmente con la spugna) ma vanno portati via i residui solo con l'acqua corrente!!
Il primo motivo è perchè il metallo della Moka potrebbe assumere un gusto diverso, visto che è rivestito di una patina, che il detersivo potrebbe portare via o creare in reazione chimica con esso.
Secondo la Moka viene usata solo per il caffè, quindi non ci potrebbe essere null'altro. Inoltre la gomma della guarnizione si adatta dopo diversi usi sia per la dimensione che assorbendone il gusto..migliore rispetto al sapore della gomma, no?.
Dopo diversi utilizzi (tanti 10 o più), vanno rimossi la guarnizione (ma non tutte le volte, perchè si potrebbe rovinare, perdere l''aderenza e, quindi la sicurezza) e liberati i buchi del filtro, se necessario con un ago.
Con una caffettiera nuova o inutilizzata da lungo tempo, è raccomandato di fare due/tre volte il caffè e buttarlo, proprio per fare isaporire la caffettiera (figuriamoci se viene lavata con il sapone, o il detersivo per l'acciaio…)
This type of device necessarily brews at a detrimentally high water temperature.
the coffee you pour out looks like a pourover – no espresso there
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