WATCH A MOKA POT MASTER AT WORK!
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- Опубліковано 11 лют 2025
- Moka Pot. Invented in Italy. Mastered in Thaialnd.
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Look at the way he shifts the pot to control heat. Every bit as good as one of the UA-cam-famous Moka Pot coffee content creator.
have fun drinking this gritty coffee. at least the "youtube famous moka pot content creator" has the wherewithal to use a paper filter.
I find a lot of the comments here disheartening and outright dumb.
Coffee is as much a cultural thing as anything else. Different places have different ways to enjoy coffee and there's not a "correct way". There's a video from artisti roasters showing an italian barista doing pretty much everything you are advised against: he goes straight from dropping the puck to adding new grounds to the portafilter, no distribution and tamps the bed mid-air. He steams a big jug of milk al at once and leaves it lying around, pouring several drinks out of it without any swirling or tapping. It's both weird and refreshing to watch because you can see the place is absolutely packed and has been open for 90 years so they definitely know how to make their customers happy.
As far as I can see he is very thoughtfullly and very meticulously preparing a moka pot coffe that people around seem to enjoy. So before judging anyone for not doing things "tright" bear in mind you don't get to dictate how others enjoy coffee or wether they are doing it right or not.
Except for wedge distributors, those are always wrong.
HE SHOULDN'T PRESS THE COFFEE! IT RUNS IT
@@bpapao Do you even know the reason for that or are you blindly parroting what other people tell you? The reason for not tamping the coffee in a Moka Pot is because a tightly compressed bed clogs the moka pot. If you watch the video, you can see the coffee flows rather normally and doesn't clog, so maybe he didn't compress the coffee enough for it to clog or changed the grind setting.
@@bpapaowhat I learn from watching UA-cam tutorial, you can't take any advice at face values because the material and equipment they use may look the same but it's have some difference and you need to adjust accordingly.
The coffee grinder sure is unique 😁
Whats the rotator called?
@@datdatnewkid3045 it's custom made from how it look i think made with 3d printer.
@@BuriBuriZ owww kk. Thanks a lot! Appreciate it
I think I'll pass this round
Just curious here, why put in different types of water? Is it bec.of temperature or does it has syrup in it? And why tranfer the espresso little by little?
He pours a little unheated water to cool the upper chamber. You need heat in the lower chamber to brew coffee, for obvious reasons, but overheating of the upper chamber leads to bitterness and astringent aftertaste. He transfers the brew in increments to avoid accumulation in the upper chamber. He doesn't want an overheated brew that will turn bitter in the upper chamber. Also please note that he tamps, strengthening extraction in the basket, with relatively higher pressure. The brew filling the upper chamber is already well-extracted. On the contrary, most recipes rely on getting a weaker extraction in the basket and compensating it by accumulation in a heated upper chamber.
Wow. Thanks for the reply.
I put a tablespoon of room temp water in the upper chamber when the coffee starts coming to reduce burnt taste.
@@EunusRexthat's not what OP asked. he pours water at 3 different temperatures when filling the bottom chamber. Besides, he is using an electric stove so the upper chamber shouldn't overheat anyway. If it were a gas stove it would make sense because even the lowest setting is far too hot. he only tamps the top 1/3rd of the coffee which is pointless because that naturally occurs during brewing. the only technique that intrigued me is brewing a small amount and pouring it into the glass, but the lack of a paper filter makes him seem like an amateur.
@@EunusRex Does accumulation alone in upper chamber produce bitterness? Or is the overheating that produces bitterness?
he doesnt know what to do next hes having a second tought always😂
Umm, he can do these with his eyes closed! :-)
@@rizasri I've been a barista for 7years and still i can't make a cup of coffee with my eyes closed. Wow that guy is true legend if he can do that.
1:47 这时候给空摩卡壶倒水是在干嘛？清洁杀毒？预热？其他？
好想看看这人怎么连续制作的。是不是用同一个摩卡壶。
自己偶尔要连出两份，感觉第2份的时候，上壶中心跟中间粉杯总难弄干，做起来怪怪的。没想到他是先打湿的做法。
That has to be a really tasty coffee by the technique he uses ❤
I like how he washes the pot when water is limited and there is no real sink.
I think it helps pre-heat the pot too if you put some hot water on it. I do it anyway. Makes it brew faster which means you aren’t just steaming the beans while you wait for longer
Hi madam I saw his processing while his using mokapot without paper filter is it ok not to use paper filter in his mokapot
Paper filter create more crema and lighter taste. He definetely not looking for crema, its more like americano with syrup flavor thats my opinion. U can make coffe the way you like it.
Hi, I just want to know what kind of Coffee Grinder does he has? I think it can be both manual and automatic? thank you
It’s a commandante in a cradle
hello ma'am wha is the best ratio to make a good espresso using moka pot?
I would go between 1:5 to 1:8 Coffee to water ratio. For iced milky coffee. For plain black coffee use the pressure valve height as the measure for the water with a full coffee basket.
Hello, What size is the moka pot? And How many grams of coffee do I use?
It was a 3-cup moka
They are speaking Thai, the best Thai coffee is as the name depicts, is actually 'Thai' coffee made using the dipper bag method. Better than any other Coffee making method. Tried the lot and this wins hands down.
If that's a Master, he's got some more schooling to do!
Ooh, I would love to see your technique. I was impressed with this master. This was the second time I have tried his drinks.
@@rizasri Well, then you're easily impressed!
I thought the same. Maybe he is a master for them there
Interesting
Great video as always 👍
2:10 why does he wet the individual parts of the moka pot ?
It makes sure it cleans and also heats it up so it brews faster.
I made 300-400 moka coffee cup/day for three year and no one call me Master 😂😂😂
By 8 bialetti moka pot
Moka doesn't suit with light roast or medium roast
Moka using boiling water to extract that's mean temperature should higher than 100°c
But light or medium roast coffee bean won't match with over 95°c water temperature
what's taste is it?
Slightly fruity and light.
When I make Moka pot Coffee I always get a crema, he didn't get any crema.
Great, you!
I guess he forgot the ice for a second there that why he placed the coffee back on the carafe
Shaaaraappp
Great video ,thanks 😂
Lots of bs sold here 😂
first 5 seconds he did something completely wrong what you're not supposed to do with moka, pack the coffee down in any way. he also has that funnel which is not really useful
Packing it lightly actually improves the flavour. The moka pot won’t explode. It has a safety valve. Have a look at James Hoffman’s videos where he pressure tests the Moka.
I believe there is no right or wrong. Just individual techniques and skill sets
I think usually that advice is when using finely ground coffee. With the attention to detail they are doing, I would assume they are adjusting the grind for their technique and what type of coffee it is.
Where in Thailand is this? Is it a coffee event - Coffee Hub 2023
Yes. His name is Somchart Bangtai. His coffee shop is named Moka Uncle Tai.
It's just a circus show
You don't tamp down the coffee..fail
Somchart Bangtai
หม้อต้มยี่ห้ออะไร ใบเท่าไร
It's called the Fellow EKG
No thank you!
Great mess. Thank you. Thats not moka pot coffee. Thats just wrong
Much trouble about nothing