There shouldn’t be much of a change. More coffee just makes maybe a bit more water. You could likely use the sane radio as you would a three cup. It won’t harm the moka pot.
A year later, this help me knowing more on how to make coffee using 6 cups moka pot. Using it for our business alternative to espresso machine. At first try, I thought using a moka pot is easy. Then, trying to brew again was even worse. Now browsing through your vids to help me navigate the proper use of moka pot and proper measurment in terms of coffee and water. Thank you so much!!
Thank you for explaining this to me! I’ve never been able to get a good cup using my 6cup moka pot…. I’ll just use my 3 cup twice when making coffee for my husband and I. Now I can try this technique. Very helpful.
First I coulda listen to youra accent all day longa. Love it. Next, great explanations as always. I have my 6 cup moka dialed in pretty good with the grind size (on the larger side), and with Matteo’s technique of creating that “cremina” with sugar and the 1st drips of coffee, DAMN that’s a good cup.
Dear Matteo, you have been a blessing! Thanks a lot for all your informative videos. My coffee tastes better each day. All of your videos on the moka pot are primarily on the moka express from Bialetti. Do the same rules apply to say, a bialetti venus or the induction? Thanks.
Thank you for your incredibly informative videos. I learn something with each post! I've been experiencing lesser yields in my mocha pots before the sputtering, and now I have a way to, perhaps, remedy it. Again, thank you!
Was following this first thing in the morning, my uncaffeinated put the 3 cup portion of coffee in my 6 cup... still was REALLY good, but I'll try to to it right next time. Thanks for the video, sir.
This... is humiliating for me 😂 Yes, you may laugh. Because I've just learned that I've been brewing coffee wrong in my Moka Pot for well over 10 years, now. 🤣 😅 Good thing I just found you! I just did a pot using your methods, it certainly tasted different. Enough that I drank it black. ❤️
l shall definitely try moving the moka pot off and on the heat. Getting it too hot is probably the reason that I'm still getting quite bitter coffee. Thanks for the tip!
This is a very informative, AND USEFUL, video Matteo! I used to use a 3-cup Alessi 9090/3 for many years. Now I use a 6-cup Alessi 9090/6 (because in the USA bigger is better😉). I always weigh my coffee beans, and I have been using the Aeropress filter to brew as you suggested several videos ago. I don't weigh the water, but I always fill to the same spot just touching the bottom of the safety valve nut. My problem is that I'm old (retired) so my tasting ability isn't what it used to be. And I'm not really sure how to tell if my brewed coffee is over or under extracted, or brewed correctly. Do you have a video that can help me out? If not, maybe you could make one discussing how to tell if the coffee is over, under, spot on extracted??? Thank you Matteo!
Thank you! Some great technical information that I can really use. Now I know what size Moka Pot to get and what ratios to use for a good cup of coffee. 👍🏼🇮🇹☕️
Thank you for your videos. I got away from and have come back to moka pots after a brief time with a La Pavoni. Moka fits my lifestyle better. I appreciate the detailed technical descriptions in your videos with a Can Do approach.
Hello Matteo 👋 I liked your clear & informative videos the best!! A great mix of how AND why makes for a better education. We've just bought ourselves a s/steel 6 cup (300ml) round moca pot, and a kilo of Arabica Beans and an electric grinder too LOL 😂 As soon as it arrives in the mail I will give your recipes a go and hope that I too will make a great cup of coffee ☕ Thank you for your videos 👍 Ted & Rosie 🌹 Downunder 🙃
Thankyou for the help i can make a lovely Coffee with my 3 cup pot, just got a 6 pot and made the mistake of using too much heat, thought it would be the same, how wrong was i, love the vids and have subbed.
I wish I found this video a year ago when I started making my espresso from a moka pot (or at least ten months ago when you posted it), because I have been literally guessing how to make my coffee. Which BTW is a 6 cup pot, but I drink it by myself, Sooo.... 🤷♂️. But now I'm learning how to do it "the right way" and my first cup was amazing! I can definitely taste the difference. So thank you!! I'm not sure if you'll actually see this, but is there a video on how to "properly" clean the pot. I'll look after I post this, but I haven't found anything yet about it. Two thumbs up! 👍👍
I added 2 unbleached aeropress filters ( 1 on top, and 1 on bottom of the coffee ). And it greatly improved the cheap maxwell I was using ( for reasons lol ). Smoother. 1 wasn't enough for me.
I was so fortunate to see your video as I have the three cup and was getting a six cup. I needed to know everything you covered. Having used scales from the start I cannot stress the importance of weighing everything to be consistent. Have subscribed .
Hi Matteo! Thank you for all the explanation. I’m literally new to all this and looking forward to be able to prepare a good coffee following your instructions. The issue: I bought a Moka pot for 9 cups (without knowing) that it was so big. I thought I could make a single cup of coffee on this big thing but I wasn’t sure how much water to use, I put just a little bit of water and nothing came out 😅 Then I tried to do 3 cups filling the boiler to before the valve and a little bit of coffee came out after 5 minutes but in my opinion it wasn’t enough, it was like 3 coffee shots (literally) When opening the boiler to clean it I notice it still had so much water inside but it never went through. I don’t know what I’m doing wrong 😰 thanks for any tips
Hi. The problem is that 9 cups is meant to be fully done, with water an coffee. Not ideal to get 1/3 of the dose out of it. Important with moka pot is to fill the basket almost or fully completely for a good result. Unfortunately the only tip i can give you is to get a smaller moka. :(
You are amazing ! Thanks for all the info, so many practical details, I love it ! I am using a 6 cups myself, maybe I'll try a 3 cups because I'm often the only one drinking coffee. Any thoughts on induction boilers ? My Bialetti has an induction-compatible bottom. Any idea if that affects the brewing ?
Hello Matteo, thank you very much! Your videos truly changed my technique and dramatically improved my coffee. I do have a few questions: 1) In the second method - why would you reduce the amount of water, instead of using the possible capacity and remove the moka from the stove earlier? I find that less water really challenges and risks temperature control at the end of the brew. 2) Which dosing funnel do you use for the 3c and the 6c ?
I usually do that, like I explain in my old videos, but sometimes, I miss the right moment and I go over. So now I'm tasting a lot about the water in the boiler. About the temperature control is true, that's why I place the pot on the side and then on again. to control the temperature. So far I have good results, a bit of more time to test and then I'll make a good video about that. Answering your second question, in the video I use the same dosing funnel I use in the 3 cups, but the ideal is the 58mm like the one for a regular espresso machine.
@@matteofromtheswamps I did a litle mark on my pot at the desired yield, so I can choose my brew ratio. Would be nice if the pot itself had a rule to know the ml brewed.
@@matteofromtheswamps Hi Matteo. In previous videos recommended 13-16 temperature difference. Now I see much bigger gap from the beginning to the end. Thank you for comment.
my office have one of these, and i started making it for myself. I did not realize that this is for 6 cups of coffe!. every single day I drank 6 cups worth of coffee.
My coffee always looks like a Chocolate dark brownish drink but I like the bitterness... I can extract better with Coarse than Fine. I'm having a spluttering issues with fine grounds
Yes, sputtering is normal with fine grind size because it creates more resistance to the water, more resistance, more time for the water to come up, more time, high chance to have high water boiling in the pot, high boiling sputtering. Especially with the 6 cups is very common. The trick is to go slightly coarser, and remove the pot as soon as the coffee comes out, to keep the pot calm. Then place it back on the stove to push more water out, if it sputter, remove it again. There is a good amount of pressure inside that is enough to push water out even if you place the moka away from the stove for a few seconds.
For a six cup Moka, is there an amount of time we should shoot for from the time the coffee first comes out, to when it is done. 2, 3, 4 minutes? And control the rate by taking it on and off the heat. Wonderful series of videos. Thanks you so much!
Hey Matteo I love your videos. To make a good coffee is it better to make it on lowest heat or somewhere between minimum and middle? One more question, what coffee should I buy for moka pot?
Hello! Thanks so much for the nice words and the support. Keep the temperature always at the lowest and if it starts sputtering, remove it from the stove for a few seconds. It is hard to suggest the type of coffee, that depend on personal taste. You can start from a medium roast and see if it still a bit lighter for your taste, try something darker. You can start with an espresso roasted beans
I drink a 400ml americano per day in a Breville Oracle. We will be traveling in our trailer for a couple months. What size moka pot would you recommend for an americano that size daily 🤔 Cheers 🍻 Great channel 😊.
I think 6 cups will be a lot because it requires a lot of coffee. If you drinking it by yourself I thing a 4 cups will work to achieve a similar strength like your daily coffee.
Hi Matteo! Thank you for the very informative video. As far as reducing the amount of water in the boiler to achive a stronger cup: Do you suggest filling with less water from the start and waiting for the brew to finish right on the bubbles, or filling right below the valve and just taking the mocha off of the heat earlier? In my opinion, there would be a difference because of the different preassures achieved and consequently temperatures. Thank youu
Great question! I usually do the second way, fully filling the boiler and remove the moka. But more I do it and more I understand that is not easy for everybody also if I miss the right moment I over extract. At the moment I'm testing a lot this variable, so far getting good results but not yet time for a full video content about that. But it will come. You are right about difference of pressure and temperature. I'm trying to compensate the different adjusting other variables
@@matteofromtheswamps Thank you for your answer! That's what I've been trying to do as well by having marked a certain point inside the mocha with a cutter.It's always fun trying to hit the exact grams. Keep up the great work!
@@CharalamposChavelos like the strategy to mark it inside (thing that I was thinking to do to), but the reality is that, some coffee needs more yield and some less. But at least in this case you have a reference.
Thank you very much for this lovely video… I have just started using a “mokka pot” I wanted to ask regarding the water. Do you add pre boiled water.. or cold water to the pot? Before heating the pot I mean..
Thanks for the comment. I never suggest to put boiling water because if it boils it will start sputtering. I usually use room temperature water for dark roast coffee and warm water for light roast coffee.
Hi Matteo, in the 3 cups macchinetta technique video you talk about at what temperature you should remove the macchinetta from the stove based on the temperature when the coffee started brewing. Do you have degree references for the technique with the 6 cups as well? Or at least what’s the temperature I should avoid getting to. Thanks a lot anyway!
For the 6 cups I don't really have a reference. I'm working on something easier to manage because it is very hard control the temperature. I usually get the refence depending on taste and then stick with it.
For my 3cups Moka Express,normally I use Mokapot Blend,or blend for espresso. My question is,whether Arabica light roast single origin will give a nice cup on Mokapot brewing. And whether wash or natural process is more suitable for Mokapot processing. Thank you so much for your advise.
light roast is a bit tricky to extract, but not impossible. let's say that medium dark roast for espresso as easily to extract and usually is the coffee people are looking for when they want moka pot coffee. But if you like dark roast you can do it.
Hi, at the moment I don't have induction at home, so I'm not able to show it. I use induction when I do my demos at events and I assure you it works well. Same principle of removing and place it back on it. Important is to know the hob well. every device is different so it's hard to have a power reference
@@matteofromtheswamps Yeah that is true, every hob is different. I have a new pot ordered and will definitely be trying your technique when it arrives. I can't wait as I hear the coffee is really delicious. Thanks again and great video btw. 👍👍
With the 9 cups you can take as a reference the method for the 6 cups. Important is to avoid extra heat otherwise it could sputter. Smaller amounts unfortunately won’t work well. You can try it but the coffee bed won’t make enough resistance to achieve a good intensity
Could you make a video explaining the process to prepare a Cappuccino using the 6 Cups Moka Pot, please? I send you greetings from México, I love your videos ❤
Hi! Thanks so much for the comment. I have made another video where I make a cappuccino using a 3 cups moka and french press for the milk. You can have a look to this for now. ua-cam.com/video/T2Mt4aTr_iU/v-deo.htmlsi=RiYmSO5wQnR2irld My question is how big that cappuccino should be? because you get quiet a lot of coffee from a 6 cups. Thank you very much for your support 🙏 I hope to come to Mexico soon
I followed your 3-cup moka pot tips and it works perfectly well. Then I decided to buy a 6-cup moka pot and followed your tips in this video. However, it turned out to be a disaster. I bought a cheap moka pot because it's hard to find Bialetti here and their prices are too high. I had to wrap the basket with seal tapes since it was too loose to fit in the bottom chamber. When I put the moka pot on the stove, the coffee flowed out of the chimney at 90 °C. The flow came out very slow and stopped halfway without creating bubbles. I noticed steam also escaped from the pressure valve when it happened. I don't know if this is the moka pot problem or something else but maybe you can find a solution to this problem(?)
The problem of cheap moka is something sometimes hard to fix. You probably lose pressure from the threading. Probably is the moka. You can also try to grind the coffee a bit coarser
As new to moka pots I got the 6 cup Bialetti pot. I used 100% Colombian arabica. Used the Rancilio Rocky grinder set on 1,5. Put 220grms of room temperature water and 21grms (didn’t put 29grms) of coffee. Used a filter on the bottom and a filter on top. On the lowest possible level on my small gas camping stove it took 12:20mins!!! for the coffee to come out and it came out at 50,2degrees. It came trickling slowly. The taste however was a bit too bitter for my liking. The time also had me worrying I made a mistake. What should I change? Taking into account that 220grms of water was spot on as an amount of coffee that I got as a result. So lets say we keep the water at 220grms.
paper filter can slow down the whole brewing process. that will increase contact time between coffee and water. that can result in bitter overextracted coffee. if you can control grind size, you can grind coarser. also you can increase the amount of coffee to get it less over extracted and more intense. but i would say, try to remove the filter at the bottom and if it gets faster.
@@matteofromtheswamps After a few tries and changes I got a result to my liking. I used 100% Colombian arabica. Used the Rancilio Rocky grinder set on 2,2. Put 220grms of room temperature water and 25 grms of coffee. Used a filter only on the top. On the lowest possible level on my small gas camping stove it took 6:45 for the coffee to come out and it came out at 50,2 degrees. It came trickling slowly. The taste was very good! The only strange thing was that the coffee I got was only 123grms. There wasn’t much water left at the bottom either. I don’t mind as long as the taste is 👍!
Hello Matteo, in your video The Ultimate MOKA POT Technique, you use hot water. In this one though it seems you used cold water. What will be your recommendation? Thank you
Love your attention to details. I don't mention water temperature anymore because since months I'm testing how different temperatures are effecting extraction with different coffees. I can tell you already that cold water is better for dark roasted coffee and warm for light roast.
hi! thanks for your comment. unfortunately the size of the basket big for just one dose. you can brew it with less coffee, but the result won't be very tasty
Got it, thanks. Since you’re the Moka Pot expert :) Would you happen to know the coffee basket size of a 2 cup moka pot? Assuming a medium roast. Internet has not been reliable for this. Cheers!
Why is it that when the water in the mokapot comes out and I turn it off, the water won't come up, so I have to turn the fire back on so the coffee water can come up?
Hi Matteo! I'm fairly new to your channel and my moka pot, which is giving me some trouble. It is labeled as a 6 cup. It fits about 245g of water, but only 18g of coffee. I brewed it with only 140g of water on low and it was just okay, not spectacular. Do you have a recommendation for a ratio in order to utilize more water? I just wasn't sure because the volumes were so different from yours in the video. Thank you for all the helpful videos!
Hi! Welcome! Do you know the brand of your Moka pot? Also how woud you like your coffee? more strong? lighter? longer? shorter? Let me know what would you like to achieve. Unfortunately not all the Mokas are the same.
@@matteofromtheswamps The brand is called Crofton, it was from am Aldi in the US (a very impulse purchase). I'd like my coffee a bit lighter and longer if possible, the americano style you mentioned in the video was appealing to me. I appreciate your help!
@@Goldenstar23 Ok so, if you want some longer and lighter you can two things. 1 add hot water to the coffee after brewing. that will reduce the intensity, making the drink longer but without change the extraction, or, 2 if you grind the coffee by yourself, you can grind slightly coarse than usual and add more water in the moka. In that way you use more water for the extraction, but because you grind coarser you avoid overextraction. In that way you get a longer drink and less intense.
My coffee was bitter at first, then after some adjustments, the bitterness disappeared. Next, I didn't like the fact that the coffee came out sour, I started pouring water at room temperature and taking off when the lighter coffee would flow, the acidity disappeared. But the coffee is always strong, so I dilute it with hot water. It tastes like a coffee machine.
Thanks for sharing your experience. Yes if you remove it earlier you get higher intensity. Good practice to adjust the strength bypassing the coffee with hot water.
I use a 12 cup Moka. How does that affect how you should brew a medium dark roast? Medium dark would mean room temperature water, right? And I assume it will take longer than just a few minutes because of the size? Also what is "room temperature" to you? To me in baking it's 20C. Thanks!
like I reply on the other video, you can place warm water to speed up the brewing. But also with medium dark roast I suggest you to place a lower amount of water in the boiler. Coffee will come out faster because the lower level. 20C is fine
@@matteofromtheswamps Thanks. I gave a try the thermometer method. The coffee came out at 40deg after some 3minutes (water pre-heated). It was medium-low heat on electrical stove and stainless steel 3 cups pot, with aeropress filter inside. I removed the pot and waited. I avoided the increased flow. Coffee was still overextracted, tasted like a concentrate. Grind size is like pour over coffee. I am starting to think that it cannot taste different since overextraction is unavoidable by this coffee/water ratio of the moka pot.
@@pawelkarbowski3622 the aeropress filter increase the extraction, if you want you can reduce the water in the boiler, the coffee will coffee thick but less extracted. Then if it’s too strong you can add some hot water to drop the strength
My final conclusion is that beside following the method, what really stopped overextraction the moka coffee was changing beans. Instead of dark roast beans, which I usually use for my pour-over coffee, I am using now one form my local roastery which is a mix of arabica and robusta. Taste palate is of chocolate and nuts. Following the method without first finding a correct tast and roasting will not help.
I use the 6 cup brewer to make 1 cup of coffee for myself. Drink it black and like it intense/medium. Bring it up to the valve and measure ~17g of beans, grind them to course and fine ish. I dont know if courser is better or finer. Use boiled water and put it on medium heat. The coffeebeans bag claims to have fruity, chocolate notes but i dont know? Any tips in to improve my morning routine?
With the 6 cups moka pot I don't suggest boiling water because you risk to reach the boiling point too fast and that can create sputtering during brewing. Notes on the bag of coffee is an indication if the roaster about the profile of the coffee but many times what you experience at home doesn't match with the description. But that is normal, important is that you like the coffee you drink. What do you get when you brew the coffee? In which terms you want to improve? If you haven't watch my other moka pot video I suggest you to give a look, there are few tips on how to improve your brewing by applying simple techniques.
Fruity _and_ chocolatey? Where are they from? My two favorite bean sorces are Guatemalan for chocolatey and Ethiopian for fruitiness. I can definitely tell the difference (but I also brew either in Chemex, French Press, and Bialetti Moka depending on my mood). Both in one bean source? Or is it a blend?
@@1WhoConquers The brand is Simon Levelt, Peruvian Opal. On the package it says cuppings notes: Milkchocolate, almond and blackberry, its a medium/dark roast. I just got into actually brewing my own coffee so am figuring out what is true and what isnt and also what everything means, but thats the beans that I currently use
So I just bought a 9-cup, after having visited friends in Europe who had a 1 and 3 cup. I was devouring multiple cups given my obscene caffeine addiction. Now I'm worried that what I'll brew will be just too weak. Any suggestions on getting max blast out of a 9-cup? Thank you.
so if 6 caps moka pot will give you less intense but more extracted and 3 caps moka pot will get you more intense cups of coffee but less extracted, so 4 cups moka pot is the sweet spot between them for intese coffee and pretty well extractedf? basically?
it all depends on the ratio. in the video I show how I calculate it. amount of water divided the amount of coffee. smaller number equal more intensity and less extraction. Then of course all depends on grind size and the beans and the way you brew the coffee. But I can say that with 4 cups you can hit the sweet spot too.
Just for fun, can you do the 9 and 12 cup moka pots? You already have the science down, would love to see new content like this similar to the 6 cup video.
It actually will be very helpful for the people that already have a 9 and 12 cups mokas. I'm planning to do that in the future. Thanks for the heads up!
Hi Matteo i have a question i use drip machine and i use 20 grams of coffee everyday sometimes i drink 2 glass but normally one full mug ! i wan t to but a moka pot so is 3 cups good for me or 6 cups moka pot because i haven't drink coffee from mokapot so i dont know about intesity compare to drip
Hi, about the size if the moka it really depends on how much coffee you drink. with a 3 cups you can fit 18/19 gr and with a 6 cups 29/30 gr. About the intensity, you can always dilute the coffee to reduce the strength and make it more pleasant for you.
Hi Matteo, I got back to this video for a delicious 6 cup moka pot recipe. I've been able to brew well well 3 cup and 2 cup Moka pot withouts any issues, i.e. no sputtering anywhere with controlled heat. However, with a 6 cup Moka pot, I'm getting sputtering right from the beginning of brew! I'm confused. It's a brand new Moka pot, and I use an aeropress filter, keep water 1cm below the valve and start with low heat. What could be the issue? Will appreciate your help!
The problem with the aeropress filter is that creates more resistance, so the water take longer to pass through and that makes the water boil, resulting in sputtering. I suggest you to grind the coffee slightly coarser. That might help. Keep me updated
@@matteofromtheswamps Hi Matteo, the problem was that steam is escaping from the sides of the basket. This video helped me troubleshoot - ua-cam.com/video/4yGinq5NaCA/v-deo.html (great video!) So I used teflon tape, and it kind of worked. But then I wasn't sure if it releases harmful chemicals. So what I did instead was bend the basket at the rims using a light hammer such that the basket fits better and there's no room for the steam to escape. I've tried brewing coffee with this just once and it worked pretty well. So far so good :)
Being a newbee to the coffee world, in this level, could somebody please explain what the difference between strength en intensity is in the coffee taste?
No worries I can explain. Strength and intensity is actually the same thing, it’s basically the level of coffee solutes, that the water extract for the grounds, you have in the cup of coffee. Higher is the quantity, higher is the strength/intensity
@@matteofromtheswamps Ah thank you Matteo. What I came across is that for example, the coffee has a bitter note that kicks you first, but there was no depth. I learn now, that mostly the depth and intense reverse to the strength.
@@jcgirl3 Ok, another thing to know is that bitterness is usually gave from overextraction, and extraction is different than strength. strength is the concentration of solutes in the cup and extraction is the percentage of solutes extracted from the grounds. The example you gave me is probably given from a low ratio between coffee and water, in this case you have too much water for every gr of coffee, more water pass through the coffee, higher is the extraction but automatically the drink will be more water and less intensity. That is something I already mention in the video. Placing more coffee in the basket or less water in the boiler you can improve the balance of your coffee. Hope I have been clear :)
@@matteofromtheswamps Thank you so much! Especially for clarifying. May I also compliment you on your lighting, sound and clean and stylish set up of your surroundings?
thanks for information i was making 160gram of yield from 18gram of coffee. and thinking that why i always get bitter coffee in the end i will try your recipe tomorrow.
@@captaintrapbeats It also depends on how much coffee you drinking. For me 1 cup is enough, but if you like to drink more coffee you can get a 2 cups or even 3. Important is that you use the full volume of the basket to get the best results in every moka pot.
excellent video! but...: if a 3 cups moka pot can hold 18 g of coffee, why os it called a 3-cups? i mean 18g is what i need for one cup of about 50 g coffee in my cup...!
Thanks! So, cups in moka pot are based on "Italian espresso", basically small quantity. Espresso dose in Italy is around 6-7 gr. Basically we use 1 3 cups moka for 3 servings. Of course in different country people drinks coffee differently. In fact Bialetti puts always ml and oz next to the "cups"
I never suggest that because coffee get easily oxidated once is brewed. But if you don't mind the taste, you can store it in a metal pot with a lid, and than reheat it on the stove.
After watching this I think I will just keep using my K-cup machine. Put the pod in hit brew size and in two minutes if got a cup of coffee. No stove no grounds and all that work and remembering instructions on what or how to do anything. I guess I just don't get it or Starbucks or Scooters or any of these places either.
This is exactly what I was looking for - 6 cup v 3 cup - change in ratio - change in grind size v taste etc. perfectly explained
There shouldn’t be much of a change. More coffee just makes maybe a bit more water. You could likely use the sane radio as you would a three cup. It won’t harm the moka pot.
You are solid gold with your explanations. Thanks for the education.
Thanks so much, you just made my day !
Thanks for the coffee brewing tutorial, I'm sure it will help improve my coffee.
A year later, this help me knowing more on how to make coffee using 6 cups moka pot. Using it for our business alternative to espresso machine. At first try, I thought using a moka pot is easy. Then, trying to brew again was even worse. Now browsing through your vids to help me navigate the proper use of moka pot and proper measurment in terms of coffee and water. Thank you so much!!
Collen, you made my day! I'm so happy to hear that I could help you to make better coffee 🙏 Thank you ! :)
Excellent way to explain men, I just bought a six cup coffee maker and I didn't know the way to make a proper coffee 🎉
Thanks for your comment! I hope my method could help
This was the best video EVER! I’ve been struggling with my 6 cup brews burning and not getting the proper yield and he figured it out!
Thanks for the comment and the nice words. I hope this method will help you. Thanks again.
Thank you for explaining this to me! I’ve never been able to get a good cup using my 6cup moka pot…. I’ll just use my 3 cup twice when making coffee for my husband and I. Now I can try this technique. Very helpful.
Hi, thanks you for your comment. I hope the method it works for you.
Excellent demonstration! I make mine just like this but with the 3 cup moka taking it in and out of the stove to maintain a constant flow
First I coulda listen to youra accent all day longa. Love it. Next, great explanations as always. I have my 6 cup moka dialed in pretty good with the grind size (on the larger side), and with Matteo’s technique of creating that “cremina” with sugar and the 1st drips of coffee, DAMN that’s a good cup.
Thanks so much for your nice words 🙏 I'm so happy I can always help you
I use a 6 cup and fill both the bottom with water and the basket of espresso grounds for myself only. I use heavy whipping cream for the best cup
Dear Matteo, you have been a blessing! Thanks a lot for all your informative videos. My coffee tastes better each day. All of your videos on the moka pot are primarily on the moka express from Bialetti. Do the same rules apply to say, a bialetti venus or the induction?
Thanks.
Thank you for your incredibly informative videos. I learn something with each post! I've been experiencing lesser yields in my mocha pots before the sputtering, and now I have a way to, perhaps, remedy it. Again, thank you!
Thanks! That is my goal, give something each video. It's my new approach. In this way it's easy to digest. Thanks for the support.
Was following this first thing in the morning, my uncaffeinated put the 3 cup portion of coffee in my 6 cup... still was REALLY good, but I'll try to to it right next time. Thanks for the video, sir.
This... is humiliating for me
😂
Yes, you may laugh.
Because I've just learned that I've been brewing coffee wrong in my Moka Pot for well over 10 years, now. 🤣
😅
Good thing I just found you!
I just did a pot using your methods, it certainly tasted different. Enough that I drank it black.
❤️
There is no such thing as humiliation in coffee. So don't worry. 😄
Hope my methods have been helpful to you.
Also, better late then never :)
l shall definitely try moving the moka pot off and on the heat. Getting it too hot is probably the reason that I'm still getting quite bitter coffee. Thanks for the tip!
Yes, that could be one of the reason, but if you get the bitter taste even with removing the pot, try to grind slightly coarse if you can.
Great content! I really enjoy learning from you.
Thanks so much for the comment. It makes me happy :)
This is a very informative, AND USEFUL, video Matteo! I used to use a 3-cup Alessi 9090/3 for many years. Now I use a 6-cup Alessi 9090/6 (because in the USA bigger is better😉). I always weigh my coffee beans, and I have been using the Aeropress filter to brew as you suggested several videos ago. I don't weigh the water, but I always fill to the same spot just touching the bottom of the safety valve nut. My problem is that I'm old (retired) so my tasting ability isn't what it used to be. And I'm not really sure how to tell if my brewed coffee is over or under extracted, or brewed correctly. Do you have a video that can help me out? If not, maybe you could make one discussing how to tell if the coffee is over, under, spot on extracted??? Thank you Matteo!
good idea
That is good idea. I don't have video about that, but now you are making me thinking about that.
I need to find an easy way to explain 🤔
Thank you! Some great technical information that I can really use. Now I know what size Moka Pot to get and what ratios to use for a good cup of coffee. 👍🏼🇮🇹☕️
Thanks for your feedback!
Thank you for your videos. I got away from and have come back to moka pots after a brief time with a La Pavoni. Moka fits my lifestyle better. I appreciate the detailed technical descriptions in your videos with a Can Do approach.
thanks for comment. hope my video can be helpful to you to understand better the moka pot brewing.
Hello Matteo 👋
I liked your clear & informative videos the best!!
A great mix of how AND why makes for a better education.
We've just bought ourselves a s/steel 6 cup (300ml) round moca pot, and a kilo of Arabica Beans and an electric grinder too LOL 😂
As soon as it arrives in the mail I will give your recipes a go and hope that I too will make a great cup of coffee ☕
Thank you for your videos 👍
Ted & Rosie 🌹
Downunder 🙃
Hi Ted, Thanks for your kind comment. I really appreciate it.
I'm always available in case you need help with your moka and grinder :)
Thankyou for the help i can make a lovely Coffee with my 3 cup pot, just got a 6 pot and made the mistake of using too much heat, thought it would be the same, how wrong was i, love the vids and have subbed.
Happy I could help with this video. Thanks so much for the support :)
I wish I found this video a year ago when I started making my espresso from a moka pot (or at least ten months ago when you posted it), because I have been literally guessing how to make my coffee. Which BTW is a 6 cup pot, but I drink it by myself, Sooo.... 🤷♂️. But now I'm learning how to do it "the right way" and my first cup was amazing! I can definitely taste the difference. So thank you!!
I'm not sure if you'll actually see this, but is there a video on how to "properly" clean the pot. I'll look after I post this, but I haven't found anything yet about it. Two thumbs up! 👍👍
I'm glad my technique helped you to achieve a good coffee. very happy! Yes there is a video about cleaning and I saw you found it :)
I added 2 unbleached aeropress filters ( 1 on top, and 1 on bottom of the coffee ). And it greatly improved the cheap maxwell I was using ( for reasons lol ). Smoother. 1 wasn't enough for me.
I was so fortunate to see your video as I have the three cup and was getting a six cup. I needed to know everything you covered. Having used scales from the start I cannot stress the importance of weighing everything to be consistent. Have subscribed .
Thank you very much for the comment and the support. I hope you got good tips for the 6 cups
This helped a lot! I will give it a try today, thanks!
Thanks for the comment. Sorry for the late reply. I hope the coffee went well.
I havent tried using an aeropress filter before. I will give it a try.
Hi Matteo!
Thank you for all the explanation. I’m literally new to all this and looking forward to be able to prepare a good coffee following your instructions.
The issue:
I bought a Moka pot for 9 cups (without knowing) that it was so big.
I thought I could make a single cup of coffee on this big thing but I wasn’t sure how much water to use, I put just a little bit of water and nothing came out 😅
Then I tried to do 3 cups filling the boiler to before the valve and a little bit of coffee came out after 5 minutes but in my opinion it wasn’t enough, it was like 3 coffee shots (literally)
When opening the boiler to clean it I notice it still had so much water inside but it never went through.
I don’t know what I’m doing wrong 😰 thanks for any tips
Hi. The problem is that 9 cups is meant to be fully done, with water an coffee. Not ideal to get 1/3 of the dose out of it. Important with moka pot is to fill the basket almost or fully completely for a good result.
Unfortunately the only tip i can give you is to get a smaller moka. :(
Deep & Extraordinary information. Learn a lot from you,Matteo,thank you so much.
🙏
You are amazing ! Thanks for all the info, so many practical details, I love it ! I am using a 6 cups myself, maybe I'll try a 3 cups because I'm often the only one drinking coffee. Any thoughts on induction boilers ? My Bialetti has an induction-compatible bottom. Any idea if that affects the brewing ?
I just put the whole pot in a cup and drink that, i feel great
thanks Matteo it's really useful information
Thank you for your feedback :)
Matteo, you did very good job with this film. Now, my 6tz moka pot cofees are constastant, balanced and delicious. Thanks a lot. All the best!!
HI! Thanks so much for your comment. It makes me happy that my tips are helpful 🙏
Hello Matteo, thank you very much!
Your videos truly changed my technique and dramatically improved my coffee.
I do have a few questions:
1) In the second method - why would you reduce the amount of water, instead of using the possible capacity and remove the moka from the stove earlier? I find that less water really challenges and risks temperature control at the end of the brew.
2) Which dosing funnel do you use for the 3c and the 6c ?
I too would like to know about the funnel you use for the six-cup Bialetti.
I usually do that, like I explain in my old videos, but sometimes, I miss the right moment and I go over. So now I'm tasting a lot about the water in the boiler. About the temperature control is true, that's why I place the pot on the side and then on again. to control the temperature. So far I have good results, a bit of more time to test and then I'll make a good video about that.
Answering your second question, in the video I use the same dosing funnel I use in the 3 cups, but the ideal is the 58mm like the one for a regular espresso machine.
@@matteofromtheswamps thank you very much! I'll look forward to your 'temperature contorl' video.
@@matteofromtheswamps I did a litle mark on my pot at the desired yield, so I can choose my brew ratio. Would be nice if the pot itself had a rule to know the ml brewed.
@@matteofromtheswamps Hi Matteo. In previous videos recommended 13-16 temperature difference. Now I see much bigger gap from the beginning to the end. Thank you for comment.
my office have one of these, and i started making it for myself. I did not realize that this is for 6 cups of coffe!. every single day I drank 6 cups worth of coffee.
it's 6 cups but in terms of espresso cups, not cup as a unit measure. So no worries
@@matteofromtheswampsoh okay now i got it now
@@matteofromtheswampshow many cups in ml in 1 espresso?
@@charmainegobalani7913 For an espresso is around 40 ml
Great video, thanks
Glad you liked it! 🙏🏻
what espresso cups are those and thank you so much for the video! i learned a lot
the black cup on my left hand is from Club House, the other is hand made.
Thanks so much for your comment
My coffee always looks like a Chocolate dark brownish drink but I like the bitterness...
I can extract better with Coarse than Fine.
I'm having a spluttering issues with fine grounds
Yes, sputtering is normal with fine grind size because it creates more resistance to the water, more resistance, more time for the water to come up, more time, high chance to have high water boiling in the pot, high boiling sputtering. Especially with the 6 cups is very common. The trick is to go slightly coarser, and remove the pot as soon as the coffee comes out, to keep the pot calm. Then place it back on the stove to push more water out, if it sputter, remove it again. There is a good amount of pressure inside that is enough to push water out even if you place the moka away from the stove for a few seconds.
Thanks for the video, I saw the mistakes I made.
Tomorrow I'm going to test it against my coffee machine if the coffee flavor is different or not.
Thanks for the comment. I hope my tips are going to be helpful to improve your coffee taste :)
For a six cup Moka, is there an amount of time we should shoot for from the time the coffee first comes out, to when it is done. 2, 3, 4 minutes? And control the rate by taking it on and off the heat.
Wonderful series of videos. Thanks you so much!
That really depends on the stove. even the same kind of stove have different power, so my time won't be your same time.
Hey Matteo I love your videos. To make a good coffee is it better to make it on lowest heat or somewhere between minimum and middle? One more question, what coffee should I buy for moka pot?
Hello! Thanks so much for the nice words and the support. Keep the temperature always at the lowest and if it starts sputtering, remove it from the stove for a few seconds. It is hard to suggest the type of coffee, that depend on personal taste. You can start from a medium roast and see if it still a bit lighter for your taste, try something darker. You can start with an espresso roasted beans
@@matteofromtheswamps thank you for reply
I drink a 400ml americano per day in a Breville Oracle.
We will be traveling in our trailer for a couple months.
What size moka pot would you recommend for an americano that size daily 🤔
Cheers 🍻
Great channel 😊.
I think 6 cups will be a lot because it requires a lot of coffee. If you drinking it by yourself I thing a 4 cups will work to achieve a similar strength like your daily coffee.
Great video!!!! Thanks so much for the thorough explanation, well done sir!!!!!
Thank you so much!! 🙏
Do you have a link to that funnel you use to place the coffee in the basket? Thanks in advance.
Maybe you have it in another video?
Hi Matteo!
Thank you for the very informative video.
As far as reducing the amount of water in the boiler to achive a stronger cup:
Do you suggest filling with less water from the start and waiting for the brew to finish right on the bubbles, or filling right below the valve and just taking the mocha off of the heat earlier?
In my opinion, there would be a difference because of the different preassures achieved and consequently temperatures.
Thank youu
Great question!
I usually do the second way, fully filling the boiler and remove the moka. But more I do it and more I understand that is not easy for everybody also if I miss the right moment I over extract. At the moment I'm testing a lot this variable, so far getting good results but not yet time for a full video content about that. But it will come.
You are right about difference of pressure and temperature. I'm trying to compensate the different adjusting other variables
@@matteofromtheswamps Thank you for your answer!
That's what I've been trying to do as well by having marked a certain point inside the mocha with a cutter.It's always fun trying to hit the exact grams.
Keep up the great work!
@@CharalamposChavelos like the strategy to mark it inside (thing that I was thinking to do to), but the reality is that, some coffee needs more yield and some less. But at least in this case you have a reference.
Thank you very much for this lovely video… I have just started using a “mokka pot”
I wanted to ask regarding the water. Do you add pre boiled water.. or cold water to the pot? Before heating the pot I mean..
Thanks for the comment. I never suggest to put boiling water because if it boils it will start sputtering. I usually use room temperature water for dark roast coffee and warm water for light roast coffee.
Thank you that has really helped.
Hi Matteo, in the 3 cups macchinetta technique video you talk about at what temperature you should remove the macchinetta from the stove based on the temperature when the coffee started brewing. Do you have degree references for the technique with the 6 cups as well? Or at least what’s the temperature I should avoid getting to. Thanks a lot anyway!
For the 6 cups I don't really have a reference. I'm working on something easier to manage because it is very hard control the temperature. I usually get the refence depending on taste and then stick with it.
Thanks man, You're great, this video was súper usefull
I'm so happy to hear that :)
I just got my 6 cup today and gave it a whirl. Not sure where I went wrong but boy was it bitter. 😞
For my 3cups Moka Express,normally I use Mokapot Blend,or blend for espresso. My question is,whether Arabica light roast single origin will give a nice cup on Mokapot brewing. And whether wash or natural process is more suitable for Mokapot processing. Thank you so much for your advise.
light roast is a bit tricky to extract, but not impossible. let's say that medium dark roast for espresso as easily to extract and usually is the coffee people are looking for when they want moka pot coffee. But if you like dark roast you can do it.
Thanks for this, really appreciate the information. Is it possible you could show the same technique but use an Induction Hob instead?
Hi, at the moment I don't have induction at home, so I'm not able to show it. I use induction when I do my demos at events and I assure you it works well. Same principle of removing and place it back on it. Important is to know the hob well. every device is different so it's hard to have a power reference
@@matteofromtheswamps Yeah that is true, every hob is different. I have a new pot ordered and will definitely be trying your technique when it arrives. I can't wait as I hear the coffee is really delicious. Thanks again and great video btw. 👍👍
I was just given a 9 cup Moka Pot for Christmas.
Can you do a video on how to best use it as well as how /if I can use it to make smaller amounts?
With the 9 cups you can take as a reference the method for the 6 cups. Important is to avoid extra heat otherwise it could sputter. Smaller amounts unfortunately won’t work well. You can try it but the coffee bed won’t make enough resistance to achieve a good intensity
Thank
Could you make a video explaining the process to prepare a Cappuccino using the 6 Cups Moka Pot, please?
I send you greetings from México, I love your videos ❤
Hi! Thanks so much for the comment. I have made another video where I make a cappuccino using a 3 cups moka and french press for the milk. You can have a look to this for now. ua-cam.com/video/T2Mt4aTr_iU/v-deo.htmlsi=RiYmSO5wQnR2irld
My question is how big that cappuccino should be? because you get quiet a lot of coffee from a 6 cups.
Thank you very much for your support 🙏
I hope to come to Mexico soon
great content, pro approach to moka!
Thanks! I really appreciate your nice words.
I followed your 3-cup moka pot tips and it works perfectly well. Then I decided to buy a 6-cup moka pot and followed your tips in this video. However, it turned out to be a disaster. I bought a cheap moka pot because it's hard to find Bialetti here and their prices are too high. I had to wrap the basket with seal tapes since it was too loose to fit in the bottom chamber. When I put the moka pot on the stove, the coffee flowed out of the chimney at 90 °C. The flow came out very slow and stopped halfway without creating bubbles. I noticed steam also escaped from the pressure valve when it happened. I don't know if this is the moka pot problem or something else but maybe you can find a solution to this problem(?)
The problem of cheap moka is something sometimes hard to fix. You probably lose pressure from the threading. Probably is the moka. You can also try to grind the coffee a bit coarser
brilliant!!!! 🙂
which filters do you prefer
What tool do you use on top of the coffee grind cup?
It's an espresso dosing ring. I use it to make sure not grinds are falling on the counter
Thank you for the video Matteo.
What I don't understand is the way 3 and 6 cups are measured.
what is a "cup" is ml?
cup is intended as espresso cup. So around 35/40 ml
As new to moka pots I got the 6 cup Bialetti pot. I used 100% Colombian arabica. Used the Rancilio Rocky grinder set on 1,5. Put 220grms of room temperature water and 21grms (didn’t put 29grms) of coffee. Used a filter on the bottom and a filter on top. On the lowest possible level on my small gas camping stove it took 12:20mins!!! for the coffee to come out and it came out at 50,2degrees. It came trickling slowly. The taste however was a bit too bitter for my liking. The time also had me worrying I made a mistake. What should I change? Taking into account that 220grms of water was spot on as an amount of coffee that I got as a result. So lets say we keep the water at 220grms.
paper filter can slow down the whole brewing process. that will increase contact time between coffee and water. that can result in bitter overextracted coffee. if you can control grind size, you can grind coarser.
also you can increase the amount of coffee to get it less over extracted and more intense.
but i would say, try to remove the filter at the bottom and if it gets faster.
@@matteofromtheswamps thank you Matteo! I’ll try that and get back with the results!
@@matteofromtheswamps
After a few tries and changes I got a result to my liking.
I used 100% Colombian arabica. Used the Rancilio Rocky grinder set on 2,2. Put 220grms of room temperature water and 25 grms of coffee. Used a filter only on the top. On the lowest possible level on my small gas camping stove it took 6:45 for the coffee to come out and it came out at 50,2 degrees. It came trickling slowly. The taste was very good! The only strange thing was that the coffee I got was only 123grms. There wasn’t much water left at the bottom either. I don’t mind as long as the taste is 👍!
@@nikoscabc123 when the water stops to come up is because it started sputtering? And you see steam coming out?
@@matteofromtheswamps it doesn’t spatter at all. Neither does steam come out. It just gets white foamy (creamy) and then it stops.
Hello Matteo, in your video The Ultimate MOKA POT Technique, you use hot water.
In this one though it seems you used cold water.
What will be your recommendation?
Thank you
Love your attention to details. I don't mention water temperature anymore because since months I'm testing how different temperatures are effecting extraction with different coffees.
I can tell you already that cold water is better for dark roasted coffee and warm for light roast.
do 9 cups please
I have a 9 cup Bialetti. Any recommendations?
Hi Matteo, thank you for this! Is it necessary to brew all 29 grams? What if I wanted to make coffee for just one person using this 6 cup MokaPot?
hi! thanks for your comment. unfortunately the size of the basket big for just one dose. you can brew it with less coffee, but the result won't be very tasty
Got it, thanks. Since you’re the Moka Pot expert :) Would you happen to know the coffee basket size of a 2 cup moka pot? Assuming a medium roast. Internet has not been reliable for this. Cheers!
@@HorrorJamHQ of course I can help you. you can place around 12 -14 grams
Why is it that when the water in the mokapot comes out and I turn it off, the water won't come up, so I have to turn the fire back on so the coffee water can come up?
Hi Matteo! I'm fairly new to your channel and my moka pot, which is giving me some trouble. It is labeled as a 6 cup. It fits about 245g of water, but only 18g of coffee. I brewed it with only 140g of water on low and it was just okay, not spectacular. Do you have a recommendation for a ratio in order to utilize more water? I just wasn't sure because the volumes were so different from yours in the video. Thank you for all the helpful videos!
Hi! Welcome! Do you know the brand of your Moka pot? Also how woud you like your coffee? more strong? lighter? longer? shorter? Let me know what would you like to achieve. Unfortunately not all the Mokas are the same.
@@matteofromtheswamps The brand is called Crofton, it was from am Aldi in the US (a very impulse purchase). I'd like my coffee a bit lighter and longer if possible, the americano style you mentioned in the video was appealing to me. I appreciate your help!
@@Goldenstar23 Ok so, if you want some longer and lighter you can two things. 1 add hot water to the coffee after brewing. that will reduce the intensity, making the drink longer but without change the extraction, or, 2 if you grind the coffee by yourself, you can grind slightly coarse than usual and add more water in the moka. In that way you use more water for the extraction, but because you grind coarser you avoid overextraction. In that way you get a longer drink and less intense.
@@matteofromtheswamps Thank you, I will try that!
Hello what is size of aeropress filter for this 6 cup moka pot ?
51 mm , 53 mm or 58 mm
Or they are universal
I’m new at this so
My coffee was bitter at first, then after some adjustments, the bitterness disappeared. Next, I didn't like the fact that the coffee came out sour, I started pouring water at room temperature and taking off when the lighter coffee would flow, the acidity disappeared.
But the coffee is always strong, so I dilute it with hot water.
It tastes like a coffee machine.
Thanks for sharing your experience. Yes if you remove it earlier you get higher intensity. Good practice to adjust the strength bypassing the coffee with hot water.
I use a 12 cup Moka. How does that affect how you should brew a medium dark roast? Medium dark would mean room temperature water, right? And I assume it will take longer than just a few minutes because of the size? Also what is "room temperature" to you? To me in baking it's 20C.
Thanks!
like I reply on the other video, you can place warm water to speed up the brewing. But also with medium dark roast I suggest you to place a lower amount of water in the boiler. Coffee will come out faster because the lower level.
20C is fine
Hello Matteo, do you pre-heat the water before filling the pot? Meaning the 5 minutes till the water appears in the chimney is for cold water?
In this case I didn't. I used water at room temperature. All the references in the video are based on room temperature water.
@@matteofromtheswamps Thanks. I gave a try the thermometer method. The coffee came out at 40deg after some 3minutes (water pre-heated). It was medium-low heat on electrical stove and stainless steel 3 cups pot, with aeropress filter inside. I removed the pot and waited. I avoided the increased flow. Coffee was still overextracted, tasted like a concentrate. Grind size is like pour over coffee. I am starting to think that it cannot taste different since overextraction is unavoidable by this coffee/water ratio of the moka pot.
@@pawelkarbowski3622 the aeropress filter increase the extraction, if you want you can reduce the water in the boiler, the coffee will coffee thick but less extracted. Then if it’s too strong you can add some hot water to drop the strength
My final conclusion is that beside following the method, what really stopped overextraction the moka coffee was changing beans. Instead of dark roast beans, which I usually use for my pour-over coffee, I am using now one form my local roastery which is a mix of arabica and robusta. Taste palate is of chocolate and nuts. Following the method without first finding a correct tast and roasting will not help.
I use the 6 cup brewer to make 1 cup of coffee for myself. Drink it black and like it intense/medium.
Bring it up to the valve and measure ~17g of beans, grind them to course and fine ish. I dont know if courser is better or finer. Use boiled water and put it on medium heat.
The coffeebeans bag claims to have fruity, chocolate notes but i dont know? Any tips in to improve my morning routine?
With the 6 cups moka pot I don't suggest boiling water because you risk to reach the boiling point too fast and that can create sputtering during brewing.
Notes on the bag of coffee is an indication if the roaster about the profile of the coffee but many times what you experience at home doesn't match with the description. But that is normal, important is that you like the coffee you drink.
What do you get when you brew the coffee? In which terms you want to improve?
If you haven't watch my other moka pot video I suggest you to give a look, there are few tips on how to improve your brewing by applying simple techniques.
Fruity _and_ chocolatey? Where are they from? My two favorite bean sorces are Guatemalan for chocolatey and Ethiopian for fruitiness. I can definitely tell the difference (but I also brew either in Chemex, French Press, and Bialetti Moka depending on my mood). Both in one bean source? Or is it a blend?
@@1WhoConquers The brand is Simon Levelt, Peruvian Opal. On the package it says cuppings notes: Milkchocolate, almond and blackberry, its a medium/dark roast. I just got into actually brewing my own coffee so am figuring out what is true and what isnt and also what everything means, but thats the beans that I currently use
It's possible to brew 1 cup with the 6 cup moka pot?? I'll have to look into that
So what will be the ratios for the 3 cups?
Thanks!
🙏 thank you so much!
I don’t recall watching you talking about the serving cups… how important are they in the final result of the coffee.
They are REALLY important! In the future I want to share more about that. It will come in the future.
So I just bought a 9-cup, after having visited friends in Europe who had a 1 and 3 cup. I was devouring multiple cups given my obscene caffeine addiction. Now I'm worried that what I'll brew will be just too weak. Any suggestions on getting max blast out of a 9-cup? Thank you.
You can use the same way I'm using the 6 cups. Place less water in the boiler and same way of brewing.
fire video
Probably a silly question but if I just wanted to make one cup would I divide everything by 6 or would that work?
You will get some coffee out of it probably but not in a good way. I won't suggest doing it.
so if 6 caps moka pot will give you less intense but more extracted and 3 caps moka pot will get you more intense cups of coffee but less extracted, so 4 cups moka pot is the sweet spot between them for intese coffee and pretty well extractedf? basically?
it all depends on the ratio. in the video I show how I calculate it. amount of water divided the amount of coffee. smaller number equal more intensity and less extraction. Then of course all depends on grind size and the beans and the way you brew the coffee. But I can say that with 4 cups you can hit the sweet spot too.
Do you use room temp water for 6 cups as well?
Yes I do, I never needed to place hot water inside because there are high chances of sputtering
Just for fun, can you do the 9 and 12 cup moka pots? You already have the science down, would love to see new content like this similar to the 6 cup video.
It actually will be very helpful for the people that already have a 9 and 12 cups mokas. I'm planning to do that in the future. Thanks for the heads up!
My experience is that it produces drinkable coffee with the first half of the water, then the other half is muddy water.
Hi Matteo i have a question i use drip machine and i use 20 grams of coffee everyday sometimes i drink 2 glass but normally one full mug ! i wan t to but a moka pot so is 3 cups good for me or 6 cups moka pot because i haven't drink coffee from mokapot so i dont know about intesity compare to drip
Hi, about the size if the moka it really depends on how much coffee you drink. with a 3 cups you can fit 18/19 gr and with a 6 cups 29/30 gr. About the intensity, you can always dilute the coffee to reduce the strength and make it more pleasant for you.
@@matteofromtheswamps Thanks bro
Tell me about coffee roasted level which one of available for moka pot
roasting level really depends on what you like. I usually go for medium roast and I use the same beans for espresso machine.
Can I make small size like 2 cups, with mokapot 6 cups? Cause That's the only I had for now
I made an entire video about that ua-cam.com/video/81ZSKML44bY/v-deo.htmlsi=x1lWRZfxGY9Fd4rV
Hi Matteo, I got back to this video for a delicious 6 cup moka pot recipe. I've been able to brew well well 3 cup and 2 cup Moka pot withouts any issues, i.e. no sputtering anywhere with controlled heat. However, with a 6 cup Moka pot, I'm getting sputtering right from the beginning of brew! I'm confused. It's a brand new Moka pot, and I use an aeropress filter, keep water 1cm below the valve and start with low heat. What could be the issue? Will appreciate your help!
The problem with the aeropress filter is that creates more resistance, so the water take longer to pass through and that makes the water boil, resulting in sputtering. I suggest you to grind the coffee slightly coarser. That might help. Keep me updated
@@matteofromtheswamps
Hi Matteo, the problem was that steam is escaping from the sides of the basket. This video helped me troubleshoot - ua-cam.com/video/4yGinq5NaCA/v-deo.html (great video!)
So I used teflon tape, and it kind of worked. But then I wasn't sure if it releases harmful chemicals.
So what I did instead was bend the basket at the rims using a light hammer such that the basket fits better and there's no room for the steam to escape. I've tried brewing coffee with this just once and it worked pretty well. So far so good :)
Being a newbee to the coffee world, in this level, could somebody please explain what the difference between strength en intensity is in the coffee taste?
No worries I can explain. Strength and intensity is actually the same thing, it’s basically the level of coffee solutes, that the water extract for the grounds, you have in the cup of coffee. Higher is the quantity, higher is the strength/intensity
@@matteofromtheswamps Ah thank you Matteo. What I came across is that for example, the coffee has a bitter note that kicks you first, but there was no depth. I learn now, that mostly the depth and intense reverse to the strength.
@@jcgirl3 Ok, another thing to know is that bitterness is usually gave from overextraction, and extraction is different than strength. strength is the concentration of solutes in the cup and extraction is the percentage of solutes extracted from the grounds. The example you gave me is probably given from a low ratio between coffee and water, in this case you have too much water for every gr of coffee, more water pass through the coffee, higher is the extraction but automatically the drink will be more water and less intensity. That is something I already mention in the video. Placing more coffee in the basket or less water in the boiler you can improve the balance of your coffee.
Hope I have been clear :)
@@matteofromtheswamps Thank you so much! Especially for clarifying. May I also compliment you on your lighting, sound and clean and stylish set up of your surroundings?
My 6-cup moka pot can only hold 18g of coffee in the funnel. It's very bitter and takes too long to foam resulting to burnt taste
I did the content on Mokapot, since not many coffee people are doing it.
thanks for information i was making 160gram of yield from 18gram of coffee. and thinking that why i always get bitter coffee in the end i will try your recipe tomorrow.
can we user the 6 cups for 1 cup?
unfortunately coffee won't come good, you can put less coffee but then it will be watery even if you reduce the water amount
@@matteofromtheswamps So you're suggesting to buy a 1 cup mokapot? Is it equivalent to a 30ml (One shot espresso??)
@@captaintrapbeats It also depends on how much coffee you drinking. For me 1 cup is enough, but if you like to drink more coffee you can get a 2 cups or even 3. Important is that you use the full volume of the basket to get the best results in every moka pot.
@@matteofromtheswamps Alright, thank you so much for the strong explanation! Really appreciate it! 🤩
excellent video! but...: if a 3 cups moka pot can hold 18 g of coffee, why os it called a 3-cups? i mean 18g is what i need for one cup of about 50 g coffee in my cup...!
Thanks! So, cups in moka pot are based on "Italian espresso", basically small quantity. Espresso dose in Italy is around 6-7 gr. Basically we use 1 3 cups moka for 3 servings. Of course in different country people drinks coffee differently. In fact Bialetti puts always ml and oz next to the "cups"
Does he ever show you how to make Gale’s coffee maker from breaking bad?
I came because I wanted to see the size of the 6 cups pot but I stayed because of the accent!
As an American, my six cups mocha pot is a one mug mocha pot...
I know, but here they talk about espresso cups.
Bellissimo 👌
How to store extracted coffee , as 6cup extracted coffee would be much higher for one to consume in a day
I never suggest that because coffee get easily oxidated once is brewed. But if you don't mind the taste, you can store it in a metal pot with a lid, and than reheat it on the stove.
Buy a smaller pot. Totally worth it.
family size?? damn i should really stop drinking only coffee from that 6 cups moka 4 times a day sholdnt i
Only ? I am Italian leaving alone with two 6 cups moka lasting all the time , one for real coffee to stimulate and the other for malt to relax .
After watching this I think I will just keep using my K-cup machine. Put the pod in hit brew size and in two minutes if got a cup of coffee. No stove no grounds and all that work and remembering instructions on what or how to do anything. I guess I just don't get it or Starbucks or Scooters or any of these places either.
What filter diameter should I use for the 6 cup moka pot?
You mean paper filter diameter?
@@matteofromtheswamps yes
Thanks!