Finally, an Italian UA-camr who didn't say you'll ruin your Moka Pot by cleaning it! I made a video on how to brew with a Moka Pot and every other comment was somebody pissed off because I said basically the same thing you did. It's not hard people: everything needs to be cleaned if you don't want it to taste rancid.
after brewing don’t leave the wet coffee in the pot for days, clean the filter every once in a while and you are good. the patina in the top is fine, it’s never rancid. using a moka pot isn’t rocket science.
Thanks. I lived in ltaly for almost 20 years so wasn't making those mistakes but, it was really interesting to learn WHY not to do them. Still use the moka pot that my friends gave me as a farewell present 30 years ago too. I use it everyday so, it was lucky they included a supply of gaskets and handles in the gift, as it was many years before they were available here in Aotearoa/ New Zealand. I still remember how silly l felt holding a moka sobbing my heart out. Off to clean mine now though, as l've realised it's been a while.😊
Thanks for your tutorials. They have significantly improved my moka pot brewing experience. The thermometer trick was especially helpful. It's great to know that it's actually heating up! Setting the heat to 3 on my induction stove just barely heats the thing up, whereas 1 and 2 actually don't seem to break even, and cause it to cool down over time instead. I use this to my advantage to control the flow of coffee. Now here are some of my own tips! It's great using a filter above the coffee. It produces a brew that is cleaner and less bitter. I actually use filter below the coffee as well, to prevent the coffee from flowing back into the water tank. It makes cleanup just a little bit easier. When it comes to cleaning up the moka pot, removing the gasket underneath the upper tank can be quite tricky at first. I use the tip of a butter knife. Just slide it in from the center, angle the knife so that it gets underneath the gasket, hold onto the gasket with your fingers so it doesn't go back in, and move the knife around the perimeter of the gasket from underneath until it comes out enough for you to finally pull it out with your fingers. You can avoid the rubbery taste that the new gasket makes by taking it out and washing it before you brew with the moka pot for the first time. To prevent coffee from staining the upper tank after each brew, I add the leftover water from my hot kettle to the tank right after I pour out the coffee. That way, the moka pot is practically cleaning itself while it has a chance to cool down.
You made my day. I’m so glad I can help. I’m also learning a lot from all the comments I get in my videos, included yours. I really like your routine and your way of thinking, regarding cleaning as well. Thank you very much for your support! Have a great day!
@@amandaa3713 Just some generic coffee maker filters I have laying around. I flatten them and use the moka pot basket as a template to draw circles, which I cut out. It's kind of labor intensive. I hear that Aeropress filters might work as they come.
I love your accent and sense of humour! I wanted to avoid having to buy a big bulky coffee machine and didn't know much about moka pots. Then came across your channel and am hooked; I've learned so much and am now more certain that I don't need a big coffee machine! Terrific videos - thank you so much!
I found a DeLonghi electric moka pot at Goodwill for $18. It is old (and very solid). It looked like it was used ONCE and sat in a closet for a couple of decades before it was donated. But my very favorite of all is the Bialetti Mukka Pot. They say it is for cappuccino but I think it works better for coffee. It is one of the few devices that has a special internal valve that builds pressure and suddenly releases it. Unlike my Gaggia Classic Pro.... I get a nice, big cup of coffee that is as hot as it gets. I found it for $35 on my local facebook.
No matter what method you use, a good grinder is needed always. Pour over is the best for home imo. Moka pots are great when you want to mimic milk drinks.
I found an older moka pot at a thrift store and figured I could try it. Thank you for your videos. They have been so helpful, especially about cleaning all the parts.
As a kid of Italian migrants, I grew up in Australia around my mum, relatives and family friends using their cafeterias (Moka pots) to make espresso on a daily basis. It was weird that my Aussie friends didn’t know what espresso was! When I left home, mum gifted me her old cafeteria which I still use over 30yrs later (needs a new gasket though). The pot is well used and well trained! Those are 6 great tips. Two additional tips I’ve picked up: 1/Use hot water - the coffee will extract sooner without the puck potentially overheating / drying out during the time the cold water takes to reach extraction temperature. Use a tea towel to hold the boiler when screwing the top on! 2/ if storing for a long time, wash well, dry completely and drop some fresh ground coffee in the boiler. And bonus 3/ don’t plunge the hot boiler into cold water or under running water (some channels advise this at the end of extraction - crazy idea). It can condense the steam in the boiler which will create a vacuum that can suck the basket into the boiler. Bye bye pot if that happens. Salute!
Hi! Thanks for sharing your story. Crazy how Australia changed in terms of coffee. About your tips, good to use warm water, but there is also a downside of that. About the storing, good to wash and dry completely, but be careful with ground coffee there, because if by any chance it absorb moist, then it will build mould.
@@frankguy6843 disconnected from reality eh? Tell that to basic high school physics (steam condensation creating a vacuum) and a past cafeteria of mine. **SMH**
@@robsalvv5853 The pressures inside a moka pot are just not going to reach high enough to do what you claim, the physics is sound, the magnitude is way off
No.7 - Don't overfill the basket. If coffee grounds get into the thread the moka pot won't seal correctly. This always means spluttering and a ruined brew.
@@mdh4h3r6 Level is fine. Just make sure there are no grinds on the rim when putting it together. I run my finger along it to make sure that any grinds are pushed into the middle. I also know that 9g of coffee is perfect for my one-cup Moka, so that's what I do.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I was so pleased to find you today, and I love your articles. It’s refreshing to find someone who is knowledgeable and gives helpful advice in such a precise and friendly way. I adore your accent too 💜
Because my kitchen stove is electric I use a propane fueled single burner camping stove on its lowest setting which works perfectly. I agree about keeping your Moka Pot clean and just about everything else in the video. Well done.
Thanks for a great tutorial. Just a couple of tips i'd like to add. The sealing gasket needs changing regularly and i prefer to use a camping stove instead of one of my cooker rings.
Whenever I brew some specialty coffee (yes, it works) with my Bialetti Express 1pers. Moka I always tap the coffee basket a few times to release all the air that is in the grinds so the result is nice and clean when the comes out. Plus, low heat, 30sec brew, max 32sec (depends on recipe) you can easily leave the moka lit opened as no bubbles will come out until the brew is done. On the first bubble-> straight under the water to stop the brewing so all the acidity doesn't get released.
thanks! i was sure that i wasnt going to be guilty in doing any mistakes but one actually was useful - i do use too much heat when making coffee which explain why sometimes the water gets pressed through the ring and out the side of the pot! I will try to contain myself but when you want coffee, and fast, you are tempted to turn the heat up for faster brew..
Fantastic video, my friend! I just fill the water to the line just below the pressure valve, filter not too full of coffee, carefully pour just a little water over the top of the coffee, and carefully return the top half. I don’t know if this is correct? Maybe this ‘primes the pump’ and distributes water more evenly too the coffee? Also, I hear some say to brew the coffee patiently, at the lowest temperature, to achieve the most flavor possible out of the coffee beans. What do you think? Again, thank you my friend, and subscribed.
Thank you so much for sharing these info and for the support. There is nothing wrong on your method. pre wetting the coffee ground is something I've been experimenting and for sure I'll make a video about that. brewing slower increase the extraction because the longer contact time water/coffee. So yes, more flavours in general.
I've been making coffee in my little moka pot every day for almost 10 years. I like to lightly tamp the grounds - it makes it a little stronger. I've also always made it on a big burner, but place it so that the handle isn't over the flame. I've been totally brain dead and put in the grounds with no water, so that after a while I figured it out when it smelled like it was burning. It still didn't seem to damage the pot or the gaskets.
I have recently bought a stainless steel moka pot from Giannini. It is so interesting to see different models applying the same basic methods of brewing coffee but in slightly different ways. I really want to make a comparison between my Bialetti and the Giannini moka pots but I sometimes find it difficult to achieve a consistent brew which tastes the same as the coffee the day before 😅 so maybe I should start with that first.
Comparisons are always interesting. The most important thing is coffee brewing, and I'm talking about all the brewing methods, is to be able to control variables. To be able to control them, first of all with need to understand them. That is the only way. Everyone and every Moka can make a good coffee, but what we should aim for is consistency. You are right when you say sometimes is difficult to achieve consistency but with knowledge and methodology we can do it.
The "too hot" is a common problem. I have an induction cooktop and managed to find an induction suitable moka pot. I get the best results by keeping the power output of a 1200 W sector dow to around 30% output. This removes the spluttering/gurgling sound and the coffee gently rises up through the siphon.
Well turns out I am guilty of a few of these things without having a single idea I was doing anything wrong. I'll make some changes, thanks for the video my friend!
I've been drinking mokka pot coffee from Bialetti 3 cups for a few years. I tamp the coffee down quite firmly and get an espresso-like first 1cm of more viscous black coffee. I pour that off for my espresso. I then let the rest brew for a less stong mix for my partner. It works really well, but you're right that I have tamped it down so firmly a couple of times that it has blocked and spluttered.
you can lightly compress the grounds in the basket if you leave just a small amount of room at the tip and if your grounds are a little coarser than they need to be. I've been doing it for a while now, and my coffee is still consistently extracted with no dry spots or channeling, but I am able to get a slightly heavier dose and a coffee with more body out of the brew
You know your variable and how to control it and you should continue with that. About your way to distribute the coffee in the basket, I like it (I also do it sometimes in the same way), but most of the people that use Moka pot in this planet don't have a grinder and buy already pre ground coffee and that usually is fine ground. So for them is better to avoid it.
Great video, about stirring the coffee, the video could benefit a lot by an example of you doing it, I'm just guessing how to do it hehe. Also, I would love to hear if you fill the Moka with hot or cold water. Thanks for all your tips :)
Thanks for your comment and feedback. This video is just my top 6 mistakes about moka pot, I have several videos here on my channel where I explain more in depth techniques. I also made a video about hot and cold water. I will appreciate if check that out and also if you want share your experience. Thanks again :)
Thanks a lot, I watched the other videos now. Keep up the great work :) btw, if is there a video explaining some other mistakes, I would love to hear, my Moka have 2 constant issues: coffee coming out watery and sometimes not coming water at all :/
@@matteofromtheswamps ok I can see this pattern, every time it went wrong I was using hot water and you talk about it hehe, I will avoid it, thanks for the tips 🙏
Super cool video! I just got my first moka pot & Im learning how to use it. This video was really fun & gave plenty of tips that the longer, more analytical videos gave.
I recently ordered a 6-cup Bialetti moka pot but I think most often I'll only need to brew 1 or 2 shots worth of espresso each time. Maybe once in a while 3-5 shots when I have a few guests coming over. Think I should be fine with a pot that size or should I exchange it for something a bit smaller?
Hi, I always suggest using the full capacity of the basket for a better result. I made a video where I explain why you should put less coffee. I link it here ua-cam.com/video/81ZSKML44bY/v-deo.htmlsi=BGNGd0OdJQMof2Hb I think you should invest in a smaller pot, you waste less coffee and you will be more satisfy.
Hello, so glad I've found your video. After using my espresso maker for several years with satisfying results, suddenly I've found that my coffee does not taste good. Three things I might adjust : replacing the gasket periodically ; using only cold water ; lowering the heat to med-high ; raising even more that I currently do the espresso from the heat source (I'll see whether I can get a 'plate'). What about the filter, no need to replace it ? Thank you. (I will keep you posted on my success !)
Thanks so much for your comment and sharing your experience. I have a question for you. What about the water you use to brew the coffee? You using the same water or you changed it?
@@matteofromtheswamps I decided to soak all the parts in white vinegar and a bit of water. I suspected the gasket created that unpleasant taste although it is in good condition. It seems to have solved the problem (for now) !
@@matteofromtheswamps thank you! That is very helpful. Without the soap, I don't see how I can easily wash off the coffee from the silicon gasket and other parts of the pot. It is the oil that would get rancid, after all.
@@thihal123 I always remove the parts and keep them stored separately. I you also do that, soap and wash is easy. If you don't take apart the component, soap can remain trapped inside. So if you take apart the components, soap, wash and dry is very fine.
It was so exciting to make a Moka pot of coffee, I watched eagerly, with the lid open. It had not been mentioned, that the coffee sputters and nearly explodes from the chimney at the end, spraying my face and kitchen with volcanic lava! Now, I know.
In Italy now, just made coffee for the first time in a Moka Pot…I thought you put Milk in the Top and water on the bottom 🙃ironic but it came out ok, the water and mile actually mixed to make a latte type coffee. The Biggest problem, was too much liquid and I made a mess😮. Going to try again now, appreciate the tips ❤
With the classic Moka Express you are not suppose to put milk. There is another Biallt moka called Mukka where you can put the milk on top. Enjoy Italy!
Quick question on the cleaning. I do clean regulary with taking the parts out, piercing the filter holes and getting the chunks out and all. Then cleaning it with warm water. But what with the use of dishwasher soap? I've always heard that you don't clean it with the soap because that little film layer doesn't give you the metal taste that you have when you make it the first couple of times.
You can use soap without problem. The saying on the layer is a myth. The oils can create rancid flavours. So cleaning is good. You can use soap, no dishwasher, but make use you rinse it well and dry the Moka afterwards. That is the most important thing.
Thanks for this video! Love the info and the humor. One thing I still want to know is what to use to clean my moka pot. Obviously not fragranced dish soap but what is the proper cleaner?
Hi Sandy, I made a full video about Moka Pot cleaning that you can check here: ua-cam.com/video/XZzPEdfkP08/v-deo.html Have a look if you want. About the not fragranced dish shop you are right, but it's very challenging to find one that is not. At least here in Italy. Thanks so much for the nice words. :)
Don't: Don't forget it on the stove until the handle melts off Do: if you have an electric kettle, use that to heat the water before putting it in the moka pot. I never had burnt coffee after I started doing this
That is something is outside the list, because should an automatic choice. But also it depends, because there is no measurement for quality, what is good quality for me maybe is not good quality for you. Quality is very subjective at the end.
Thanks for the tips, however I do use the tamper to compress the coffee in the basket but with a gentle pressure and it works perfectly, no channeling and no bitterness. Ciao Mateo
Thanks for the comment. Honestly with you, there is no nothing wrong about tamping if you know how to manage it. I have some friends that can master it, but I try to advice against it now. One day I'll make a full video and explain how to manage it. You are already forward XD
Stirring is an ineffective way of homogenising a coffee solution for distribution amongst two people. A superior alternative is to pour according to the Thue-Morse Sequence. The optimal series of four equal pours is ABBA. If you desire a yet more equitable share, you can continue with BAAB.
From my experience, try Ethiopian Sidamo, that’s my favorite! find a coffee roaster/ grinder close to your home ( I can’t stand the coffee grinder noise 😂) You can store some of it inyour freezer , so you can have a stash for a few weeks, there’s nothing like a Bialetti 🤗👍👍👍& for me using hot water is no issue at all.
Ethiopia is always good! careful with placing coffee in the freezer. Taking it in and out make the ground moist because coffee has the ability to absorb humidity and this will ruin the coffee. If you want to store in freezer you should portion it and take out what you need that day. Otherwise you can use vacuum container and leave it in the cupboard.
Well, it depends. What if it sputter right at the beginning? For me it's important using the right amount of water I place in the boiler for the best balance. With a gentle heating you can avoid sputtering from beginning to the end
whether or not to tamper the coffee powder before heating is debatable. My friend who dragged me into coffee addiction tells me that tampering is not really necessary, but a coffee expert in my country, whom that friend of mine learned a lot from, tampers the coffee himself and makes good coffee out of it. Now in this video I'm told again that I shouldn't tamper the coffee, so what should I do?
There is no "wrong" way so long as it can push water through the grinds, so do what suits you best. I have tried from a loose half basket of grinds to a fully topped off and tamped basket with an additional filter paper. The best part of the brew is always the first ~half of what it pushes through, so if you only half fill the basket, the last half will end up mostly just being hot water - which is fine if you want a weaker brew. For myself now I usually just mostly fill the basket loosely and don't worry about it too much. And for all the videos of people with million dollar coffee grinders and machines or "best methods" just remember the single biggest factor in the cup is the bean. Find one you like. 🙂
Thanks for the comment. So, I don't suggest tamping because moka pot is not like espresso, you won't have the same pressure you get from an espresso machine. If you grind fine and tamp, the water won't be able to come up because there is too much resistance. When you are an expert you also know how to control grind size, but if you are not expert, you risk to make a mess. That's why. May I ask which country you are from?
I am guilty of 6, bit of 5 sometimes, 3 and 1 also sometimes. With 6 i was feeling the diffrence but haven't thought about it at all. Glad this video popped up on my page! Now i go for your cleaning video and then some drink heh
Thanks for the comment and sharing. The stirring is actually something so banal but yet can make a huge different when you share coffee with other people. Thank you very much for the support :)
@@matteofromtheswamps After this and cleaning video i made to me and my brother tonic espresso and this time without mistakes above (and today's morning as well haha). It was HUGE diffrence with only that few steps. Thank you very much as well! ^.^
Tamp or not to tamp depends on you coffee grinder size. I buy a ground coffee of the same manufacturer and I've found out I need to tamp to get non-watery coffee.
Would you advise washing the moka pot with detergents? I know that stripping the metal of all the residual oils will lead to a metallic taste in coffee -- is that even true?
Yes I do advice if the moka needs it. You won't strip any metal off in you use a soft sponge. That story about the oil is a wrong fact. Moka should be clean.
If your moka-pot produced coffee that was not hot enough, it is probably because you used too fine of a grind, or tamped it too tight. To avoid possible problems with any grind: add boiling hot water to the bottom part of the moka pot before screwing it together. Heating too fast can exacerbate the problem. Here is what is going on... hot air pressure from heating (HAPFH) can gently release itself through coarser-ground, not-tamped coffee. The water can get hot enough before it goes through the coffee. When it is too fine (or tight or heated too fast) the HAPFH cannot get out, which causes the WATER to go up through the grounds before it is hot as the HAPFH cannot gently escape thru the grounds..
I think the newer silicone gaskets are better and seem to last forever as they don't perish like traditional rubber. I notice all the more expensive machines like the Alessi 9090 ( hand - scalder ) use the silicone gasket.
How often to change the filter/ gasket ? And seems awkward to remove, and to damage gasket upon removal? Not obvious where to order new filters, gaskets from. Are they standard sizes?
That it depends on the usage and the maintenance. The rubber gasket can get worn out within a year. The silicon one I still have it since 2020 and still working amazingly. I always remove and wash it. Never use sharp items to remove the, like for example a knife, I use a thin teaspoon. If the rubber gasket is old it can break when you try to remove, but that is a sign that it should have been changed. The size depends on the brand of Moka Pot, even if usually the "cup size" is pretty standard across the brands. So if you have a 3 cups moka, I would search for 3 cups filter and gasket
Most pots will be aluminium although Bialetti does make at least one steel model. You can get a plate to sit between the pot and the hob to enable you to use an aluminium pot. The use of boiling water from the kettle is contentious with some people, I personally do it and believe it gives a superior coffee with no cooking of the coffee while the pot is heating to boiling. Remember the base will be hot as soon as you pour in the boiling water.
I never suggest hot water because that can be a cause of sputtering. but high temperature definitely help with a good extraction. Then it depends on the coffee. For the induction you can get a stainless steel pot or an induction adapter and you can use the aluminium one on it.
My biggest problem was loosening or taking the pot apart to remove old grains, its always tight!! One day when struggling to do this, i broke the handle, luckily a moka stokist did a cheap repair for me
I bought a Bialetti Moka pot and returned it because after only a couple of uses I found discoloration and powder rubbing off the inside of the water part at the bottom. I got another and the same thing happened. Any water put in it becomes contaminated and discolored. I didn’t scrub them in any way with any harsh cleaning products. Any idea what the deal is? Should I prep it some way before using.
The reality is that Moka doesn’t make crema. It’s not espresso. It doesn’t work with the same pressure. Moka is 1.5/2 bars, espresso is 9 bars. This pressure makes the crema. If you taste burnt also depends on the coffee you are using . The reduce burning , try my beginners method. You can find the video on my channels
@@matteofromtheswamps ua-cam.com/users/shorts_SqYwFo1qGM?si=frkQzJiE9snL5F13 Matteo, what do you think about this nonna, did she get crema from whisking sugar and a little bit of coffee? Please comment. Ty.
I love your content Matteo, I was really making 3 out of these 6 mistakes ahah, but I still don't understand why I have a lot of remaining water when I am done brewing the coffee!
Thanks so much for your nice comment :). The moka is suppose to have some water on the bottom because the end of the funnel doesn't touch the bottom of the lower chamber. This to give the ability to water pass through. Also if you consume all the water and you forget the moka on the stove, the pot can reach very high temperature e you damage it. So it also good for safety reason. So do not worry.
Your video was to the point, How can you clean the inside of a moka chamber - where you put the water - from all the black spots, that have been built through the years? I have tried vinegar etc but nothing works. Thanks
filling with warm water depends on coffee roast level. Dark roast coffee room temperature water, light roast warm water, but never boiling water, that can encourage sputtering.
Hello! Thanks for the comment and the support! I hope you can find useful videos on my channel. More will come with the time. Crema wise in theory Moka Pot is not supposed to make crema like an espresso machine. You can get some crema if you use a very fresh roasted coffee and when you try to push the pressure to the limit. If you drink the coffee with sugar I made a video on how to make the crema using coffee and sugar. You can find it on the channel
The heat thing is a big one. That's what made the difference for us. Moreover, fill the pot with boiling water before putting it on the stove. The whole thing gets hot, but nothing that a towel won't fix. It's the same principle though as the grounds can otherwise literally roast in your pot. Boiling water in, medium heat, excellent results. And clean your coffee pot. Of course you should.
The roasted ground coffee in the pot is a myth. Water is able to control the temperature of the material, so if you keep the heat low and inside the circumference of the moka, nothing bad will happen to the coffee. Instead what could happen is sputtering.
I don't like coffee but I bought a moka pot for when my friends who do come over. And also to make coffee for making tiramisù :D So thanks for the great tips!
I never suggest placing boiling water because it can lead to sputtering. You can place warm water inside. I made a video specifically on that on my channel with some good guidelines.
You are absolutely 💯% hysterically funny, charming and correct!!! You also could have/should have mentioned "not purchasing a CHEAP mocha pot" because the cheap brand I just ordered is definitely going back! I am going to purchase the brand you have! The brand I purchased doesn't have a separate screen to be cleaned that's gross! Also there isn't even a rubber gasket/washer at all! Then I saw that it's "made in China" so it's PROBABLY LEACHING LEAD!!! 😱 As I said, BACK IT GOES! Anyway thank you SO VERY MUCH for an AMAZING AND ENTERTAINING VIDEO! 👏 🧡 😂 🧡 🥰 🧡 🤩 🧡 👏
Hi Flora! Thank you so much for your comment. You actually raised a good point, the quality of the moka pot. There are many brands in the market and as a start I always suggest Bialetti because it's a classic and you can find it anywhere.
I'm already working on a full video about that. What I can tell you now is that with dark roast I suggest cold water, with light roast hot water, never boiling water, otherwise you risk sputtering.
Finally, an Italian UA-camr who didn't say you'll ruin your Moka Pot by cleaning it!
I made a video on how to brew with a Moka Pot and every other comment was somebody pissed off because I said basically the same thing you did. It's not hard people: everything needs to be cleaned if you don't want it to taste rancid.
Sorry to hear about the comment you get. Unfortunately people still believe to old myths. Always happy to hear that someone thinks like I do
after brewing don’t leave the wet coffee in the pot for days, clean the filter every once in a while and you are good. the patina in the top is fine, it’s never rancid. using a moka pot isn’t rocket science.
I clean, thoroughly, and immediately, but never with soap. My 78 moms pots are in great condition, even after 30 years.
@@DrDavelopehow do you have 78 moms?😂 you so crazy
@@anonymousmc7727 mothers day makes him poor every year.
Thanks. I lived in ltaly for almost 20 years so wasn't making those mistakes but, it was really interesting to learn WHY not to do them. Still use the moka pot that my friends gave me as a farewell present 30 years ago too. I use it everyday so, it was lucky they included a supply of gaskets and handles in the gift, as it was many years before they were available here in Aotearoa/ New Zealand. I still remember how silly l felt holding a moka sobbing my heart out. Off to clean mine now though, as l've realised it's been a while.😊
Thank you for sharing your story. A well kept moka can last for a very long time
Thanks for your tutorials. They have significantly improved my moka pot brewing experience. The thermometer trick was especially helpful. It's great to know that it's actually heating up! Setting the heat to 3 on my induction stove just barely heats the thing up, whereas 1 and 2 actually don't seem to break even, and cause it to cool down over time instead. I use this to my advantage to control the flow of coffee.
Now here are some of my own tips!
It's great using a filter above the coffee. It produces a brew that is cleaner and less bitter. I actually use filter below the coffee as well, to prevent the coffee from flowing back into the water tank. It makes cleanup just a little bit easier.
When it comes to cleaning up the moka pot, removing the gasket underneath the upper tank can be quite tricky at first. I use the tip of a butter knife. Just slide it in from the center, angle the knife so that it gets underneath the gasket, hold onto the gasket with your fingers so it doesn't go back in, and move the knife around the perimeter of the gasket from underneath until it comes out enough for you to finally pull it out with your fingers. You can avoid the rubbery taste that the new gasket makes by taking it out and washing it before you brew with the moka pot for the first time.
To prevent coffee from staining the upper tank after each brew, I add the leftover water from my hot kettle to the tank right after I pour out the coffee. That way, the moka pot is practically cleaning itself while it has a chance to cool down.
You made my day. I’m so glad I can help. I’m also learning a lot from all the comments I get in my videos, included yours. I really like your routine and your way of thinking, regarding cleaning as well. Thank you very much for your support! Have a great day!
@caveymoth
What filter do you use?
@@amandaa3713 Just some generic coffee maker filters I have laying around. I flatten them and use the moka pot basket as a template to draw circles, which I cut out. It's kind of labor intensive. I hear that Aeropress filters might work as they come.
I love your accent and sense of humour! I wanted to avoid having to buy a big bulky coffee machine and didn't know much about moka pots. Then came across your channel and am hooked; I've learned so much and am now more certain that I don't need a big coffee machine! Terrific videos - thank you so much!
Thank you so much for your nice words, it means a lot to me. 🙏
I found a DeLonghi electric moka pot at Goodwill for $18. It is old (and very solid). It looked like it was used ONCE and sat in a closet for a couple of decades before it was donated.
But my very favorite of all is the Bialetti Mukka Pot. They say it is for cappuccino but I think it works better for coffee. It is one of the few devices that has a special internal valve that builds pressure and suddenly releases it. Unlike my Gaggia Classic Pro.... I get a nice, big cup of coffee that is as hot as it gets. I found it for $35 on my local facebook.
No matter what method you use, a good grinder is needed always. Pour over is the best for home imo. Moka pots are great when you want to mimic milk drinks.
I found an older moka pot at a thrift store and figured I could try it. Thank you for your videos. They have been so helpful, especially about cleaning all the parts.
Thanks for your comment. I'm happy I could help
As a kid of Italian migrants, I grew up in Australia around my mum, relatives and family friends using their cafeterias (Moka pots) to make espresso on a daily basis. It was weird that my Aussie friends didn’t know what espresso was! When I left home, mum gifted me her old cafeteria which I still use over 30yrs later (needs a new gasket though). The pot is well used and well trained!
Those are 6 great tips. Two additional tips I’ve picked up:
1/Use hot water - the coffee will extract sooner without the puck potentially overheating / drying out during the time the cold water takes to reach extraction temperature. Use a tea towel to hold the boiler when screwing the top on!
2/ if storing for a long time, wash well, dry completely and drop some fresh ground coffee in the boiler.
And bonus 3/ don’t plunge the hot boiler into cold water or under running water (some channels advise this at the end of extraction - crazy idea). It can condense the steam in the boiler which will create a vacuum that can suck the basket into the boiler. Bye bye pot if that happens.
Salute!
Hi! Thanks for sharing your story. Crazy how Australia changed in terms of coffee.
About your tips, good to use warm water, but there is also a downside of that. About the storing, good to wash and dry completely, but be careful with ground coffee there, because if by any chance it absorb moist, then it will build mould.
@@RobertSmith-up9rz lol rrrrrrrrrrrright
That last part is so disconnected from reality, I am not sure who told you that, but no lmao
@@frankguy6843 disconnected from reality eh? Tell that to basic high school physics (steam condensation creating a vacuum) and a past cafeteria of mine. **SMH**
@@robsalvv5853 The pressures inside a moka pot are just not going to reach high enough to do what you claim, the physics is sound, the magnitude is way off
No.7 - Don't overfill the basket. If coffee grounds get into the thread the moka pot won't seal correctly. This always means spluttering and a ruined brew.
Like this as well! Also the gasket can get ruined from coffee ground scratching on it. Very good top mistake!
thanks for the extra tip! do you recommend filling the basket all the way to the top or slightly below?
@@mdh4h3r6 Level is fine. Just make sure there are no grinds on the rim when putting it together. I run my finger along it to make sure that any grinds are pushed into the middle. I also know that 9g of coffee is perfect for my one-cup Moka, so that's what I do.
@@AndyGait thanks a ton!
@@mdh4h3r6 No problem, my friend.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I was so pleased to find you today, and I love your articles. It’s refreshing to find someone who is knowledgeable and gives helpful advice in such a precise and friendly way. I adore your accent too 💜
Thanks you very much for your comment. It makes me happy that I could help. Thanks again! ☺
The only one that I wasn't doing i properly s stirring the coffee, and thank you very much for that tip.
You're doing it wrong!
Pour the entire output of the moka pot into one cup, and you're done. No need to stir it in the maker. That's just silly.
Same! I have a three-cup moka pot and will do that from now on. Explains why the first cup is more watery than the next cups!
Because my kitchen stove is electric I use a propane fueled single burner camping stove on its lowest setting which works perfectly. I agree about keeping your Moka Pot clean and just about everything else in the video. Well done.
I bought this machine from a friend but no booklet, you have helped me immensely
Glad I could help.
Thanks for a great tutorial. Just a couple of tips i'd like to add. The sealing gasket needs changing regularly and i prefer to use a camping stove instead of one of my cooker rings.
I also started using a MSR camping burner. Way better.
If you're in Italy - find a Bialetti store! So much fun for Moka Pot enthusiasts!
👍👍👍this is a wonderful presentation! Helpful advice, and loaded with humour!
Thanks :)
I think using to high heat (overextraction) and not stirring the brew was my common mistake. Thanks for another interesting video.
Whenever I brew some specialty coffee (yes, it works) with my Bialetti Express 1pers. Moka I always tap the coffee basket a few times to release all the air that is in the grinds so the result is nice and clean when the comes out. Plus, low heat, 30sec brew, max 32sec (depends on recipe) you can easily leave the moka lit opened as no bubbles will come out until the brew is done. On the first bubble-> straight under the water to stop the brewing so all the acidity doesn't get released.
Oh boy, I've been blowing it here - thank you for the tips!
Thanks for your comment Patricia, I hope my tips can help you.
thanks! i was sure that i wasnt going to be guilty in doing any mistakes but one actually was useful - i do use too much heat when making coffee which explain why sometimes the water gets pressed through the ring and out the side of the pot! I will try to contain myself but when you want coffee, and fast, you are tempted to turn the heat up for faster brew..
when you put the heat up you gain a few seconds, but if then the water boil it sill slow down because the sputtering.
Fantastic video, my friend! I just fill the water to the line just below the pressure valve, filter not too full of coffee, carefully pour just a little water over the top of the coffee, and carefully return the top half.
I don’t know if this is correct? Maybe this ‘primes the pump’ and distributes water more evenly too the coffee?
Also, I hear some say to brew the coffee patiently, at the lowest temperature, to achieve the most flavor possible out of the coffee beans. What do you think? Again, thank you my friend, and subscribed.
Thank you so much for sharing these info and for the support. There is nothing wrong on your method. pre wetting the coffee ground is something I've been experimenting and for sure I'll make a video about that. brewing slower increase the extraction because the longer contact time water/coffee. So yes, more flavours in general.
I've been making coffee in my little moka pot every day for almost 10 years. I like to lightly tamp the grounds - it makes it a little stronger. I've also always made it on a big burner, but place it so that the handle isn't over the flame. I've been totally brain dead and put in the grounds with no water, so that after a while I figured it out when it smelled like it was burning. It still didn't seem to damage the pot or the gaskets.
I have recently bought a stainless steel moka pot from Giannini. It is so interesting to see different models applying the same basic methods of brewing coffee but in slightly different ways. I really want to make a comparison between my Bialetti and the Giannini moka pots but I sometimes find it difficult to achieve a consistent brew which tastes the same as the coffee the day before 😅 so maybe I should start with that first.
Comparisons are always interesting. The most important thing is coffee brewing, and I'm talking about all the brewing methods, is to be able to control variables. To be able to control them, first of all with need to understand them. That is the only way. Everyone and every Moka can make a good coffee, but what we should aim for is consistency. You are right when you say sometimes is difficult to achieve consistency but with knowledge and methodology we can do it.
Just found this! I place a thin metal plate over my gas burner and put my pot on that to avoid what you described about the flames.
that is a great solution. I use an induction diffuser plate
Great video. Do you recommend aluminum or stainless steal and why?
I like aluminium mokas, but that is my personal preference. Stainless steal mokas are easy to maintain though.
Thank you! I now enjoy my coffee while using an Italian accent!
Pleasure :)
Thank you Matteo for your interesting and very useful videos!
Thanks for your comment I really appreciate it
I just got a Moka pot for Christmas, which I've never used before - or even heard of until last summer!
I hope you enjoying it. and I hope I can help to getting to know it better
The "too hot" is a common problem. I have an induction cooktop and managed to find an induction suitable moka pot. I get the best results by keeping the power output of a 1200 W sector dow to around 30% output. This removes the spluttering/gurgling sound and the coffee gently rises up through the siphon.
I love your accent it makes the video even better thanks for this tips I am thinking to buy my first moka pot 😊
:) Thanks for the comment. When you going to get your pot I have many moka pot videos in my channel you can check
Well turns out I am guilty of a few of these things without having a single idea I was doing anything wrong. I'll make some changes, thanks for the video my friend!
Thanks for the comment, I hope my tips could help you
Heating it at a gentle heat on the stove, and taking it off as soon as it's ready are absolute game changers.
I've been drinking mokka pot coffee from Bialetti 3 cups for a few years. I tamp the coffee down quite firmly and get an espresso-like first 1cm of more viscous black coffee. I pour that off for my espresso.
I then let the rest brew for a less stong mix for my partner.
It works really well, but you're right that I have tamped it down so firmly a couple of times that it has blocked and spluttered.
you can lightly compress the grounds in the basket if you leave just a small amount of room at the tip and if your grounds are a little coarser than they need to be. I've been doing it for a while now, and my coffee is still consistently extracted with no dry spots or channeling, but I am able to get a slightly heavier dose and a coffee with more body out of the brew
You know your variable and how to control it and you should continue with that. About your way to distribute the coffee in the basket, I like it (I also do it sometimes in the same way), but most of the people that use Moka pot in this planet don't have a grinder and buy already pre ground coffee and that usually is fine ground. So for them is better to avoid it.
I just tap the basket on the counter a few times to consolidate and level the coffee grounds in the basket. But I never actually tamp it.
I was always taught by Nonna to have a pile on top like Mount Vesuvius
Thank You Mateo 👍🏼👍🏼👍🏼 Appreciate the Tips!
Thanks so much for your comment and the feedback! :)
Great video, about stirring the coffee, the video could benefit a lot by an example of you doing it, I'm just guessing how to do it hehe. Also, I would love to hear if you fill the Moka with hot or cold water. Thanks for all your tips :)
Thanks for your comment and feedback. This video is just my top 6 mistakes about moka pot, I have several videos here on my channel where I explain more in depth techniques. I also made a video about hot and cold water. I will appreciate if check that out and also if you want share your experience.
Thanks again :)
Thanks a lot, I watched the other videos now. Keep up the great work :) btw, if is there a video explaining some other mistakes, I would love to hear, my Moka have 2 constant issues: coffee coming out watery and sometimes not coming water at all :/
@@matteofromtheswamps ok I can see this pattern, every time it went wrong I was using hot water and you talk about it hehe, I will avoid it, thanks for the tips 🙏
Great work. Love your videos Matteo
Thanks! 🙏
Super cool video! I just got my first moka pot & Im learning how to use it. This video was really fun & gave plenty of tips that the longer, more analytical videos gave.
Thanks for the advice! I’m learning so much from your videos.
Love your Channel:) down to Earth sensible how-to advice frome the home of moka pots ☕✨👍
Thank You 🌸☕🌼
What's the best comparison of mL water : gr coffee? I usually use 10 mL water : 1 gram coffee. Is that good?
I recently ordered a 6-cup Bialetti moka pot but I think most often I'll only need to brew 1 or 2 shots worth of espresso each time. Maybe once in a while 3-5 shots when I have a few guests coming over. Think I should be fine with a pot that size or should I exchange it for something a bit smaller?
Hi, I always suggest using the full capacity of the basket for a better result. I made a video where I explain why you should put less coffee. I link it here ua-cam.com/video/81ZSKML44bY/v-deo.htmlsi=BGNGd0OdJQMof2Hb
I think you should invest in a smaller pot, you waste less coffee and you will be more satisfy.
Hello, so glad I've found your video. After using my espresso maker for several years with satisfying results, suddenly I've found that my coffee does not taste good. Three things I might adjust : replacing the gasket periodically ; using only cold water ; lowering the heat to med-high ; raising even more that I currently do the espresso from the heat source (I'll see whether I can get a 'plate'). What about the filter, no need to replace it ? Thank you. (I will keep you posted on my success !)
Thanks so much for your comment and sharing your experience.
I have a question for you. What about the water you use to brew the coffee? You using the same water or you changed it?
@@matteofromtheswamps I use filtered water kept at room temperature.
@@matteofromtheswamps I decided to soak all the parts in white vinegar and a bit of water. I suspected the gasket created that unpleasant taste although it is in good condition. It seems to have solved the problem (for now) !
When you clean the moka pot, do you recommend using the same kind of soap for cleaning regular dishes?
Hi, yes, regular soap is fine. I don't use it often. Important is to wash it well and dry it straight away to avoid oxidations
@@matteofromtheswamps thank you! That is very helpful. Without the soap, I don't see how I can easily wash off the coffee from the silicon gasket and other parts of the pot. It is the oil that would get rancid, after all.
@@thihal123 I always remove the parts and keep them stored separately. I you also do that, soap and wash is easy. If you don't take apart the component, soap can remain trapped inside. So if you take apart the components, soap, wash and dry is very fine.
@@matteofromtheswamps thank you!
I wish you would say more about HOW to clean the Moka pot. Since we are not supposed to use soap, what do you recommend?
I actually made a full video about that and it’s on my channel. You can check it out. It’s also the most popular one
Thanks!
What could be possible wrong with soap?
I've been drinking moka pot coffee for years. Never heard the tip of stirring it (which sounds very right). Will try it tomorrow and report. Thanks!
It was so exciting to make a Moka pot of coffee, I watched eagerly, with the lid open. It had not been mentioned, that the coffee sputters and nearly explodes from the chimney at the end, spraying my face and kitchen with volcanic lava! Now, I know.
I would add changing the rubber gasket is critical.
Just clean it.
Excellent description and great tips. Thank you!
thanks ! :)
In Italy now, just made coffee for the first time in a Moka Pot…I thought you put Milk in the Top and water on the bottom 🙃ironic but it came out ok, the water and mile actually mixed to make a latte type coffee. The Biggest problem, was too much liquid and I made a mess😮. Going to try again now, appreciate the tips ❤
With the classic Moka Express you are not suppose to put milk. There is another Biallt moka called Mukka where you can put the milk on top. Enjoy Italy!
Do you put cold or hot water to make coffee?
Hi, it really depends on the coffee. I made a video on my channel about that. If you want you can check it out.
Quick question on the cleaning. I do clean regulary with taking the parts out, piercing the filter holes and getting the chunks out and all. Then cleaning it with warm water.
But what with the use of dishwasher soap? I've always heard that you don't clean it with the soap because that little film layer doesn't give you the metal taste that you have when you make it the first couple of times.
You can use soap without problem. The saying on the layer is a myth. The oils can create rancid flavours. So cleaning is good. You can use soap, no dishwasher, but make use you rinse it well and dry the Moka afterwards. That is the most important thing.
Thanks for this video! Love the info and the humor. One thing I still want to know is what to use to clean my moka pot. Obviously not fragranced dish soap but what is the proper cleaner?
Hi Sandy, I made a full video about Moka Pot cleaning that you can check here: ua-cam.com/video/XZzPEdfkP08/v-deo.html
Have a look if you want. About the not fragranced dish shop you are right, but it's very challenging to find one that is not. At least here in Italy.
Thanks so much for the nice words. :)
Don't: Don't forget it on the stove until the handle melts off
Do: if you have an electric kettle, use that to heat the water before putting it in the moka pot. I never had burnt coffee after I started doing this
What is correct level of water? Just at the level where safety valve is, isn’t?
Just a bit lower the valve is perfect as a start
Using quality coffee is number 1 in my books.
That is something is outside the list, because should an automatic choice. But also it depends, because there is no measurement for quality, what is good quality for me maybe is not good quality for you. Quality is very subjective at the end.
@@matteofromtheswamps Yes it is. But I love the thing, best coffee from any of the devices I have!
thanks for the advice. I always have some water left in the pot, after the coffee has stopped coming out) Is that normal ?
Yes it is very normal. The system doesn't allow all the water to go up, also for safety reason.
I like your body double with the shades and jacket reacting to bad coffee ☕️ 😆!
Sometimes I like to be a comedian :)
Thanks for the tips, however I do use the tamper to compress the coffee in the basket but with a gentle pressure and it works perfectly, no channeling and no bitterness. Ciao Mateo
Thanks for the comment. Honestly with you, there is no nothing wrong about tamping if you know how to manage it. I have some friends that can master it, but I try to advice against it now. One day I'll make a full video and explain how to manage it.
You are already forward XD
@@matteofromtheswamps Yesterday I put a paper filter on top of the metal filter and coffee came more clean and somehow with better taste. Cheers
@@akula1055 Amazing! yeah, Paper filter can be magic!
Stirring is an ineffective way of homogenising a coffee solution for distribution amongst two people. A superior alternative is to pour according to the Thue-Morse Sequence. The optimal series of four equal pours is ABBA. If you desire a yet more equitable share, you can continue with BAAB.
From my experience, try Ethiopian Sidamo, that’s my favorite! find a coffee roaster/ grinder close to your home ( I can’t stand the coffee grinder noise 😂) You can store some of it inyour freezer , so you can have a stash for a few weeks, there’s nothing like a Bialetti 🤗👍👍👍& for me using hot water is no issue at all.
Ethiopia is always good! careful with placing coffee in the freezer. Taking it in and out make the ground moist because coffee has the ability to absorb humidity and this will ruin the coffee. If you want to store in freezer you should portion it and take out what you need that day. Otherwise you can use vacuum container and leave it in the cupboard.
What about stopping the brewing process immediately after sputtering. Its one of the most important steps to consider.
Well, it depends. What if it sputter right at the beginning? For me it's important using the right amount of water I place in the boiler for the best balance. With a gentle heating you can avoid sputtering from beginning to the end
whether or not to tamper the coffee powder before heating is debatable. My friend who dragged me into coffee addiction tells me that tampering is not really necessary, but a coffee expert in my country, whom that friend of mine learned a lot from, tampers the coffee himself and makes good coffee out of it. Now in this video I'm told again that I shouldn't tamper the coffee, so what should I do?
There is no "wrong" way so long as it can push water through the grinds, so do what suits you best. I have tried from a loose half basket of grinds to a fully topped off and tamped basket with an additional filter paper. The best part of the brew is always the first ~half of what it pushes through, so if you only half fill the basket, the last half will end up mostly just being hot water - which is fine if you want a weaker brew. For myself now I usually just mostly fill the basket loosely and don't worry about it too much. And for all the videos of people with million dollar coffee grinders and machines or "best methods" just remember the single biggest factor in the cup is the bean. Find one you like. 🙂
Thanks for the comment. So, I don't suggest tamping because moka pot is not like espresso, you won't have the same pressure you get from an espresso machine. If you grind fine and tamp, the water won't be able to come up because there is too much resistance. When you are an expert you also know how to control grind size, but if you are not expert, you risk to make a mess. That's why. May I ask which country you are from?
No.8 - Don't pour milk in the water chamber !
That for me is not even classifiable XD. That goes over the mistake
@@matteofromtheswampsCan I put it in the top?
I am guilty of 6, bit of 5 sometimes, 3 and 1 also sometimes.
With 6 i was feeling the diffrence but haven't thought about it at all.
Glad this video popped up on my page! Now i go for your cleaning video and then some drink heh
Thanks for the comment and sharing. The stirring is actually something so banal but yet can make a huge different when you share coffee with other people. Thank you very much for the support :)
@@matteofromtheswamps After this and cleaning video i made to me and my brother tonic espresso and this time without mistakes above (and today's morning as well haha). It was HUGE diffrence with only that few steps.
Thank you very much as well! ^.^
@@8DethTroll8 I’m so glad! Thanks very much sharing this with me!
To be honest, Bialetti themselves say you shouldn't clean the lower chamber, rinsing is supposed to be enough
He thx for the tips. what do you think of an electric mokka pot. (we use it in beachhouse, no gas)
What method would your recommend for cleaning the moka pot after use?
Thanks!
I made a separate video about that. If you want to check it out you can find it on my channel.
Do you recommend putting hot water from the kettle into water chamber, to give the Moka pot a head start, then putting it on the stove?
That really depends on the coffee you using. I made a video about that here on my channel
@@matteofromtheswamps I have subscribed, I will check it out Thank you
What inexpensive coffee grinder would you recomend? Thanks.
What’s your budget?
Tamp or not to tamp depends on you coffee grinder size. I buy a ground coffee of the same manufacturer and I've found out I need to tamp to get non-watery coffee.
Yes, your point is correct. But on basic level many people tamp using fine grind coffee. You are more advance :)
Would you advise washing the moka pot with detergents? I know that stripping the metal of all the residual oils will lead to a metallic taste in coffee -- is that even true?
Yes I do advice if the moka needs it. You won't strip any metal off in you use a soft sponge. That story about the oil is a wrong fact. Moka should be clean.
The only real - italiano style tutorial on here
If your moka-pot produced coffee that was not hot enough, it is probably because you used too fine of a grind, or tamped it too tight. To avoid possible problems with any grind: add boiling hot water to the bottom part of the moka pot before screwing it together. Heating too fast can exacerbate the problem. Here is what is going on... hot air pressure from heating (HAPFH) can gently release itself through coarser-ground, not-tamped coffee. The water can get hot enough before it goes through the coffee. When it is too fine (or tight or heated too fast) the HAPFH cannot get out, which causes the WATER to go up through the grounds before it is hot as the HAPFH cannot gently escape thru the grounds..
I think the newer silicone gaskets are better and seem to last forever as they don't perish like traditional rubber. I notice all the more expensive machines like the Alessi 9090 ( hand - scalder ) use the silicone gasket.
yes correct. It lasts longer and it's better
How often to change the filter/ gasket ?
And seems awkward to remove, and to damage gasket upon removal?
Not obvious where to order new filters, gaskets from. Are they standard sizes?
That it depends on the usage and the maintenance. The rubber gasket can get worn out within a year. The silicon one I still have it since 2020 and still working amazingly. I always remove and wash it. Never use sharp items to remove the, like for example a knife, I use a thin teaspoon.
If the rubber gasket is old it can break when you try to remove, but that is a sign that it should have been changed.
The size depends on the brand of Moka Pot, even if usually the "cup size" is pretty standard across the brands. So if you have a 3 cups moka, I would search for 3 cups filter and gasket
My biggest mistake: no water in the lower part of the pot.
Been there they make replacement gaskets
Been there they make replacement gaskets
Does that safety valve ever need replacing or resetting?
If you add boiling water from the kettle, does this speed up the process ? Also I have induction, I imagine most of these are steel not aluminium ?
Most pots will be aluminium although Bialetti does make at least one steel model. You can get a plate to sit between the pot and the hob to enable you to use an aluminium pot. The use of boiling water from the kettle is contentious with some people, I personally do it and believe it gives a superior coffee with no cooking of the coffee while the pot is heating to boiling. Remember the base will be hot as soon as you pour in the boiling water.
I never suggest hot water because that can be a cause of sputtering. but high temperature definitely help with a good extraction. Then it depends on the coffee. For the induction you can get a stainless steel pot or an induction adapter and you can use the aluminium one on it.
My biggest problem was loosening or taking the pot apart to remove old grains, its always tight!! One day when struggling to do this, i broke the handle, luckily a moka stokist did a cheap repair for me
Apart from stirring the coffee this is all recommended in the instructions.
I bought a Bialetti Moka pot and returned it because after only a couple of uses I found discoloration and powder rubbing off the inside of the water part at the bottom. I got another and the same thing happened. Any water put in it becomes contaminated and discolored. I didn’t scrub them in any way with any harsh cleaning products.
Any idea what the deal is? Should I prep it some way before using.
My problems with moka pot are I do not get crema , and I tasted burned coffee, what should I do? Did it need extra puck-screen? Ty.
The reality is that Moka doesn’t make crema. It’s not espresso. It doesn’t work with the same pressure. Moka is 1.5/2 bars, espresso is 9 bars. This pressure makes the crema. If you taste burnt also depends on the coffee you are using . The reduce burning , try my beginners method. You can find the video on my channels
@@matteofromtheswamps ua-cam.com/users/shorts_SqYwFo1qGM?si=frkQzJiE9snL5F13
Matteo, what do you think about this nonna, did she get crema from whisking sugar and a little bit of coffee? Please comment. Ty.
Wow such simple wonderful advice thanks
I love your content Matteo, I was really making 3 out of these 6 mistakes ahah, but I still don't understand why I have a lot of remaining water when I am done brewing the coffee!
Thanks so much for your nice comment :). The moka is suppose to have some water on the bottom because the end of the funnel doesn't touch the bottom of the lower chamber. This to give the ability to water pass through. Also if you consume all the water and you forget the moka on the stove, the pot can reach very high temperature e you damage it. So it also good for safety reason. So do not worry.
@@matteofromtheswamps Awesome, thanks a lot :)
Thank you for this question?I was wondering this as well.
Your video was to the point, How can you clean the inside of a moka chamber - where you put the water - from all the black spots, that have been built through the years? I have tried vinegar etc but nothing works. Thanks
Thanks so much for the comment. Try with bicarbonate of soda and water and leave it for a bit. Unfortunately that is very hard to remove
What do you think about filling the chamber with hot water? Is it really good or not?
filling with warm water depends on coffee roast level. Dark roast coffee room temperature water, light roast warm water, but never boiling water, that can encourage sputtering.
I use a Moka pot daily and make two cups for myself. It’s the best way to make coffee
Thank you that was a useful video 🤝
Thank you for your feedback :)
Dude, it’s great. Have a great day ☕️
Thanks for this! Just gifted myself a moka pot - looking for crema. Is that possible?
Hello! Thanks for the comment and the support! I hope you can find useful videos on my channel. More will come with the time.
Crema wise in theory Moka Pot is not supposed to make crema like an espresso machine. You can get some crema if you use a very fresh roasted coffee and when you try to push the pressure to the limit. If you drink the coffee with sugar I made a video on how to make the crema using coffee and sugar. You can find it on the channel
Apparently I'm making the perfect coffee...☕
The heat thing is a big one. That's what made the difference for us. Moreover, fill the pot with boiling water before putting it on the stove. The whole thing gets hot, but nothing that a towel won't fix. It's the same principle though as the grounds can otherwise literally roast in your pot.
Boiling water in, medium heat, excellent results.
And clean your coffee pot. Of course you should.
The roasted ground coffee in the pot is a myth. Water is able to control the temperature of the material, so if you keep the heat low and inside the circumference of the moka, nothing bad will happen to the coffee. Instead what could happen is sputtering.
I don't like coffee but I bought a moka pot for when my friends who do come over. And also to make coffee for making tiramisù :D So thanks for the great tips!
If your friends take coffee with sugar you should check this video ua-cam.com/video/nDKTCypAHZc/v-deo.html They will love it.
Also love the tiramisú!
Grazie! :) @@matteofromtheswamps
I have always filled over the safety valve. 1000s of pots made with zero issues. 💪
i use an induction hob, it gives me a perfect 90C gas is like Russian roulette and the electric rings are uncontrollable.
Can you put boiling water in the lower part to speed up the process or does it have to be cold water?
I never suggest placing boiling water because it can lead to sputtering. You can place warm water inside. I made a video specifically on that on my channel with some good guidelines.
You are absolutely 💯% hysterically funny, charming and correct!!! You also could have/should have mentioned "not purchasing a CHEAP mocha pot" because the cheap brand I just ordered is definitely going back! I am going to purchase the brand you have! The brand I purchased doesn't have a separate screen to be cleaned that's gross! Also there isn't even a rubber gasket/washer at all! Then I saw that it's "made in China" so it's PROBABLY LEACHING LEAD!!! 😱 As I said, BACK IT GOES! Anyway thank you SO VERY MUCH for an AMAZING AND ENTERTAINING VIDEO!
👏 🧡 😂 🧡 🥰 🧡 🤩 🧡 👏
The true Moch pot is made in Italy and Romania and is very durable and heavy. Everything else is flimsy garbage.
Hi Flora! Thank you so much for your comment. You actually raised a good point, the quality of the moka pot. There are many brands in the market and as a start I always suggest Bialetti because it's a classic and you can find it anywhere.
@@matteofromtheswampsand it’s cheap also
Amaaaaazing what I'm learning from my friend Alexander ❤
Do you recommend using cold water or hot water in the Moka pot? Everyone seems to be saying something different, I'm confused!!😳
I'm already working on a full video about that. What I can tell you now is that with dark roast I suggest cold water, with light roast hot water, never boiling water, otherwise you risk sputtering.
@@matteofromtheswamps Thank you for the tips, and looking forward to the next video!😃👍
Un orso così bello! ...or...Un oso tan guapo! Either way, I have liked this video and also subscribed to your channel! I had to...LOL