I bought a stainless moka pot with concerns about aluminum but wonder if that matters in performance and taste. I like it especially for the ability to make stronger caffeinated coffee to take with me on long drives.
Please try and tell us... I wanted to buy stainless steel too but too cheap to bother. Love to hear what you find out. Ultimately you'll get used to the flavor if it's your only pot
From personal experience…if you have not cleaned the pot inside the metal filter, very gently remove the rubber gasket with a thin, very sharp knife. Remove metal screen. What do you see? Clean and reverse the process to reassemble. Good luck.
Yes a lot of times I grind at 6 which is between fine and medium. The finer it is the stronger the coffee, and lately I have just gone to 8 with the strong Lavaza Crema beans
Haha. Yes I was a Kureig gal before too, but really totally different coffee. If I dilute a Moka cup of coffee with half a cup of hot water, then it'll taste like a regular cup of coffee
People who make the Moka coffee can make it a little too complicated sometimes I agree but most of I think find it relaxing and therapeutic making it everyday like this. So just saying short and simple isn't the only way to relax.
Great video overall! I love my Bialetti Moka and Brikka! A little unsolicited advice (sorry in advance) - Per Bialetti instructions and according to the traditional Italian way to make Moka pot coffee since 1933, it's important to fill it to the bottom of the valve with filtered cold or room temperature water. Many Italians use cold tap water, though, but that can cause mineral deposits and the flavor won't be as good. Filling it with hot water doesn't allow time for the coffee to bloom or for the gasses to create the right kind of pressure. Also it can damage the valve or burn your hand when you screw the top on. It's not necessary. None of the new hacks are necessary. Bialetti replied to my email that "the correct official grind size for the Moka is medium-fine." Italians prevent the coffee from getting scorched or bitter by cooking low and slow on a low gas flame or a medium electric stove, then immediately removing the pot from the heat the instant you hear it start to gurgle. Let it finish filling off the stove, then stir up the early more-concentrated coffee from the bottom and pour. For the authentic Italian way that makes perfect coffee every time that's never burnt nor bitter, search for the "Annalisa J Moka pot" video. Now there's a new one by "Italian with Bri" that's aprox 6 minutes long. But those are the only two Italians doing a **correct** detailed tutorial on the Moka. The specialty coffee influencers are doing it wrong. (My daughter and son-in-law are former Starbucks managers and trainers with the advanced Black Apron training that's no longer offered since Nestle bought out the company. They don't like Starbucks coffee 😂 because they're trained tasters. They definitely know what's up with the Specialty Coffee influencers spreading misinformation and misconceptions on social media.)
I know that Moka pots generate a spectrum of differing opinions and that is unlikely to change. However, @jameshoffmann, who knows more about Moka pots and coffee that anyone else knows about anything, advocates for hot water in the boiler and has data to back it up. It leads to a less bitter brew.
@@chemboy63 @chemboy63 James Hoffman admitted that he doesn't understand the Moka, and he even said, "It broke me!" He not only said it in his video, he tweeted it. Bialetti earns aprox $180 Million US dollars per year. They are able to do better scientific testing, and professional taste testing, than any social media influencer! Hoffman's hacks, including starting with boiled water, do not make a "less bitter brew." That's a myth. The water inside the Moka is never supposed to boil. It doesn't work by boiling. It works by heat gradually expanding the air and water vapor until it pushes the water down and up through the pipe, so the water bathes the coffee powder, under pressure, at the right time AND at the ideal temperature, which is less than boiling. If you start with hot water it will boil and bathe the coffee powder at a temperature that's too high, while brewing too fast for a good extraction. The correct Bialetti technique prevents a bitter brew by: using medium-fine ground espresso, keeping the temperature inside the Moka lower during the cooking process by starting with room temperature water (cold is okay too), cooking low and slow, and immediately removing the Moka from the stove as soon as you hear it start to gurgle so it will finish brewing on your countertop from the residual heat inside the pot. The coffee from using the correct, scientifically-tested Bialetti technique - and the right kind of fresh coffee, of course - is never burnt nor bitter.
Like most people, I started with James Hoffman as well. Although I don't dispute his results, i can't quite see how either cold or hot water changes the fact that neither generates enough steam pressure to push water vapor into the funnel where the coffee is at the beginning of the brew. So eventually it's just a matter of difference of time before the vapor is generated and pushed up... and the amount of time the vapor stays seeped in the coffee should be the same... do I make any sense?
@@theUnusualMomma The 1.5 to 2.0 bars of pressure is created by gradually heating the cold or room temperature air and water vapor until it pushes the water down and up through the pipe to bathe the coffee powder at the ideal temperature, which is less than boiling, for the right amount of time. It doesn't work by boiling and creating steam. The Moka is never supposed to boil. If you start with hot water it will boil, or at least be too hot, when it bathes the coffee powder, and it will brew too quickly. Since it used both pressure and temperature to extract the coffee, the temperature shouldn't be too high. It's a system, so if you change one step in the system it effects the other steps, like a domino effect.
Nice Top, You might of went to Italy I believe it. But you were looking out the window or talking At the time not listening. Italians use a small %% of. Robust With a large %% of Arabice. My Polish friend
That’s a very beautiful cup and saucer. Enjoy!
looks great, I have been using a Moka for a while now and it is my favourite. :)
Appreciate your video! I'm now 17 years into my moka pot journey and still loving it.
Me too, so simple and cheap to use
Love your clarity of explanation.
Thanks for watching this novice make coffee
every day for better than forty years. you are off to a great start....= )~
Wow that is cool... ya I love the simple things in life, no need for fancy thousand dollar machines
I bought a stainless moka pot with concerns about aluminum but wonder if that matters in performance and taste. I like it especially for the ability to make stronger caffeinated coffee to take with me on long drives.
Please try and tell us... I wanted to buy stainless steel too but too cheap to bother. Love to hear what you find out. Ultimately you'll get used to the flavor if it's your only pot
Can’t say I was impressed by coffee in Italy.
From personal experience…if you have not cleaned the pot inside the metal filter, very gently remove the rubber gasket with a thin, very sharp knife. Remove metal screen. What do you see? Clean and reverse the process to reassemble. Good luck.
In my opinion the coffee grounds looks to coarse, should be between espresso & drip grind
Yes a lot of times I grind at 6 which is between fine and medium. The finer it is the stronger the coffee, and lately I have just gone to 8 with the strong Lavaza Crema beans
I was just thinking the same 😊
What brand is that? I have the same one. Seems to be a Bialetti clone with the only difference that it has 10 sides instead of the patented 8.
It's a JoyJolt
Turn off the fire when the coffee around 1 cm from the bottom, It's better taste in my opinion, thanks
One cm from the bottom of the spout I assume you meant? Ok will try it
And don’t put your pot in the dishwasher! I absentmindedly did that and it took the finish off.😢
Is that a 3 cup model?
Yes it is... one Italian espresso cup is 2oz😊
@theUnusualMomma Awesome! Thanks fortheinformation. I knew a coffee cup was 6oz. Didn't know an espresso cup was 2oz.
Well Europeans drink a lot stronger and smaller cups of coffee... only Americans drink these such big cups of coffee it seems
@@theUnusualMomma Deth to Starbucks is what I say. I'll stick to the Moka just like grandma.
cup of coffee a day keeps the doctor away
This is a pot for 3 shots?
Yes it's a 3 cup pot... 3 little espresso sized cups
I've used my Kurig brewer everyday for 6 years. Drop in cartridge and hit start. In two minutes im relaxing drinking my coffee.
Haha. Yes I was a Kureig gal before too, but really totally different coffee. If I dilute a Moka cup of coffee with half a cup of hot water, then it'll taste like a regular cup of coffee
People who make the Moka coffee can make it a little too complicated sometimes I agree but most of I think find it relaxing and therapeutic making it everyday like this. So just saying short and simple isn't the only way to relax.
Afternoon, I was one too, then I discovered the percolator, please try it, you won’t be disappointed
Great video overall! I love my Bialetti Moka and Brikka!
A little unsolicited advice (sorry in advance) - Per Bialetti instructions and according to the traditional Italian way to make Moka pot coffee since 1933, it's important to fill it to the bottom of the valve with filtered cold or room temperature water. Many Italians use cold tap water, though, but that can cause mineral deposits and the flavor won't be as good.
Filling it with hot water doesn't allow time for the coffee to bloom or for the gasses to create the right kind of pressure. Also it can damage the valve or burn your hand when you screw the top on. It's not necessary. None of the new hacks are necessary.
Bialetti replied to my email that "the correct official grind size for the Moka is medium-fine."
Italians prevent the coffee from getting scorched or bitter by cooking low and slow on a low gas flame or a medium electric stove, then immediately removing the pot from the heat the instant you hear it start to gurgle. Let it finish filling off the stove, then stir up the early more-concentrated coffee from the bottom and pour.
For the authentic Italian way that makes perfect coffee every time that's never burnt nor bitter, search for the "Annalisa J Moka pot" video. Now there's a new one by "Italian with Bri" that's aprox 6 minutes long. But those are the only two Italians doing a **correct** detailed tutorial on the Moka.
The specialty coffee influencers are doing it wrong. (My daughter and son-in-law are former Starbucks managers and trainers with the advanced Black Apron training that's no longer offered since Nestle bought out the company. They don't like Starbucks coffee 😂 because they're trained tasters. They definitely know what's up with the Specialty Coffee influencers spreading misinformation and misconceptions on social media.)
Good to know, thanks
I know that Moka pots generate a spectrum of differing opinions and that is unlikely to change. However, @jameshoffmann, who knows more about Moka pots and coffee that anyone else knows about anything, advocates for hot water in the boiler and has data to back it up. It leads to a less bitter brew.
@@chemboy63 @chemboy63 James Hoffman admitted that he doesn't understand the Moka, and he even said, "It broke me!" He not only said it in his video, he tweeted it.
Bialetti earns aprox $180 Million US dollars per year. They are able to do better scientific testing, and professional taste testing, than any social media influencer!
Hoffman's hacks, including starting with boiled water, do not make a "less bitter brew." That's a myth.
The water inside the Moka is never supposed to boil. It doesn't work by boiling. It works by heat gradually expanding the air and water vapor until it pushes the water down and up through the pipe, so the water bathes the coffee powder, under pressure, at the right time AND at the ideal temperature, which is less than boiling.
If you start with hot water it will boil and bathe the coffee powder at a temperature that's too high, while brewing too fast for a good extraction.
The correct Bialetti technique prevents a bitter brew by: using medium-fine ground espresso, keeping the temperature inside the Moka lower during the cooking process by starting with room temperature water (cold is okay too), cooking low and slow, and immediately removing the Moka from the stove as soon as you hear it start to gurgle so it will finish brewing on your countertop from the residual heat inside the pot.
The coffee from using the correct, scientifically-tested Bialetti technique - and the right kind of fresh coffee, of course - is never burnt nor bitter.
Like most people, I started with James Hoffman as well. Although I don't dispute his results, i can't quite see how either cold or hot water changes the fact that neither generates enough steam pressure to push water vapor into the funnel where the coffee is at the beginning of the brew. So eventually it's just a matter of difference of time before the vapor is generated and pushed up... and the amount of time the vapor stays seeped in the coffee should be the same... do I make any sense?
@@theUnusualMomma The 1.5 to 2.0 bars of pressure is created by gradually heating the cold or room temperature air and water vapor until it pushes the water down and up through the pipe to bathe the coffee powder at the ideal temperature, which is less than boiling, for the right amount of time.
It doesn't work by boiling and creating steam. The Moka is never supposed to boil. If you start with hot water it will boil, or at least be too hot, when it bathes the coffee powder, and it will brew too quickly.
Since it used both pressure and temperature to extract the coffee, the temperature shouldn't be too high.
It's a system, so if you change one step in the system it effects the other steps, like a domino effect.
Team Hot Water!
Oh yea....
Nice Top, You might of went to Italy I believe it. But you were looking out the window or talking
At the time not listening. Italians use a small %% of. Robust
With a large %% of Arabice. My Polish friend