Very interesting! I like your little electric stove, too! I always get good coffee that's not over-extracted with my Bialetti Moka and Brikka because I follow the instructions Bialetti to the letter. It's extremely simple and it works! Using medium-fine ground espresso a is important. The espressos sold in Italian grocery stores are medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, illy Classico Espresso, illy Intenso Espresso, Kimbo, etc. You're right, it's very important to remove the pot from the stove the instant it starts to gurgle and let it finish brewing on the counter from the residual heat inside the pot. But most people wait too long and let it gurgle a few seconds. You can time it so you know to take it off the stove a couple of seconds before it starts to gurgle - some Italians recognize the signs it's about to gurgle without timing it. It's also important to start with room temperature water, per Bialetti instructions; but cold tap water is okay because it's not that much colder than room temperature. (An Italian self-described science geek said he uses chilled water with an ice cube and it makes his coffee sweeter, but I don't know what the other steps of his process are.) Italians tend to use cold tap water, but many use room temperature bottled or filtered water for the best flavor. The current Third-wave trend of using hot water is not good because the Moka is never supposed to boil! The ideal temperature for the water to bathe the coffee powder, combined with the pressure, is lower than boiling. Starting with hot water makes the water boil or at least be too hot when it contacts the coffee powder. Bialetti says they designed the Moka pot to be a measuring cup for the perfect ratio of water to coffee, so fill the water reservoir until it touches the bottom of the pressure valve, and loosely overfill the basket with coffee then scrape it off level with the rim with the straight edge of your scoop. (For the Brikka use the plastic measuring cup to get the right amount of water. And it doesn't gurgle, so take it off the stove as soon as you see steam and the crema stream is established.) The Brikka creates more pressure than the Moka, but it has a better flavor profile than the Moka because it hold the water back away from the coffee until a certain pressure is reached, and this means all the water flowing through the coffee is the same temperature and pressure instead of starting off less and increasing at the end, like the Moka. I prefer to use my Brikka these days.
@@jngy2k 🤣! Sorry, I've been doing a lot of tinkering in general and haven't been able to fully focus on this. Still alive and kicking though (the project that is) 😁. I have a valve that will hopefully allow me to maintain a certain amount of pressure. This should eliminate the need to manually regulate. www.amazon.com/gp/product/B01M12WYHQ Last thing to do is make sure I have all the right fittings. It's been hard to find the right combo of adapters, reducers, and bushings between 1/4 NPT, 1/8NPT, and M8. It's looking pretty ugly, but I'm getting close.
Really interesting .. I used Moka Pots for years and have 2 aluminum and 3 stainless steel versions .. I could sacrifice one for a mod like this :-) A few times, I've even hit the perfect spot for the resulting coffee and it's really superb when it happens. Unfortunately, I've never been able to recreate these situations again.
Yeah, when you get that perfect brew it's a beautiful thing. With time our average brews are pretty great in themselves, but I'm always chasing that amazing result. Have had a few myself as well. So illusive though 😅.
The issue with Mokka Pot brewing is the temperature, which gets too high and causes bitterness and harshness in the cup, so a temperature gauge would make all the difference ! Pressure is not the problem (as Espresso can be perfect with 8-9 Bar) but is in this case an indicator to temperature rising above the desired 93-95 C .
What you mention is generally true in practice, but we still have to remember that pressure is an important factor with the moka pot. It's pressure that determines the brewing process. For example, if we take a high altitude place like Aspen, water will boil at below 93°C, significantly lower than at sea level. By controlling the pressure and keeping it low, I'm in essence mimicking a similar effect to brewing at a high altitude. Your point is still valid, as I could likely achieve the same with a temperature gauge, but since I'm specifically focusing on pressure, temperature would be more of an indirect indicator.
Awesome! Love my mokapot but haven't practiced enough to prefect a method. I just have the sound and the flow to monitor. I have noticed if I get to hot/ too fast it sputters it seems over extracted and bitter.
I have a cheap 9 cup Pezetti. Never get bitter coffee and the moment the coffee looks like it starts to turn from dark to blonde I immediately remove it and run the base under cold water. I found filling the puck up the the top requires too much pressure to get flowing hence the over brewing. Man who sells me coffee (has been roasting and grinding for 40+ years) says just fill it 3/4 full and you can't go wrong. Cheap Moka pot + 3/4 full puck + stop when colour starts to fade = Easy consistent good results.
Yeah, your method sounds solid 👍. I think more than any mod, it's sticking with a good technique and gaining skill through repetition. Cool that your roaster is passing on great, tried-and-true advice.
If flow rates can be stabilized by manual heat control, then maybe lowering down the threshold of the pressure relief valve (to somewhere around 10 - 15 psi as you suggested) can do the same thing, but automatically.
When I saw James Hoffmann's video, I had similar thoughts. I do plan on adding an adjustable pressure relief valve, hopefully in the near future. I'm up to my eyeballs in side projects, so haven't made much progress 😂.
WOW! GREAT TRY! another big factor, I suspect the moka pod tend to make a bitter coffee is because of the temperature. I think it is way too high for brewing the coffee. In theory, it will reach 100C for boiling and pushing the water upward to upper chamber.
It gets really bitter and I understand that the higher temperatures do the same thing to tea as to coffee and pull out the astringent characteristics. I do know that I have definitely gotten that before when it got really really hot and I wasn't paying attention on a new stove
Sorry, I've been on a long hiatus from making videos. I hope to start up again soon but can't make any promises at this point. I have been thinking more about this project though. My thought is to use a proportional pressure relief valve to more easily regulate the pressure. Currently, the best practice seems to be periodically removing the moka pot from the heat source when the pressure gets too high. I'm thinking the valve might be an alternative worth exploring.
@@davidmaurice1294 nice! I’ve been really interested in modifying my bialetti too. Especially having a gauge to monitor the pressure level. Your new idea sounds cool too. Hope to see it in detail someday
This is really cool! Would you be able to go into more detail about how you put this together? (Which pressure gauge, attaching it to the moka pot and the like). I would love to be able to do something similar to my own.
Definitely considering a follow up. What I have now works pretty well, but I have a few things I'd like to work out before sharing details. Since I was experimenting with the idea, I just bought the cheapest parts I could find. I'd like to have better fittings that allow for both the gauge and pressure release valve. Probably redundant, but safer if others are going to do this. Also want to verify that the gauge is rated for potable water. I'm ok with it for now, but long term (and in order to recommend for others) I need to do that.
Hello Moka lovers, here is my two cents: I use the same grind as the French press, once the bottom of the pot is covered with coffee, I take the moka off the fire , till the coffee doesn’t flow anymore, then I put it back for a gentle finish without that infamous boiling we all know about. That will give you a steady result. The quantity of coffee is up to your taste, once you have found what suits you. I use only Ethiopian Sidamo. Hope this help , I don’t think I’ll get a better result with a 3000$ equipment 😉😉😉
@@NoZenith yea, i wouldn't use course grind for Moka :/ slightly finer than drip gives syrupy chocolatey coffee goodness while using James Hoffman's technique, gurgles and all. No need to overcomplicate.
Adorei esse seu vídeo pois ele me mostra oque eu queria saber . Comentei e te mandei dois vídeos sobre crema lá no seu outro vídeo dos moedores cônicos alto e baixo
Coffee lovers - I recommend 10 times to consider risks. First of all your moka pot might be not qualitative, and second - human error - is always here, You may be distracted for one minute and as a result it can blow up or hot steam may scald. You can find such video in youtube.
Very interesting! I like your little electric stove, too!
I always get good coffee that's not over-extracted with my Bialetti Moka and Brikka because I follow the instructions Bialetti to the letter. It's extremely simple and it works!
Using medium-fine ground espresso a is important. The espressos sold in Italian grocery stores are medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, illy Classico Espresso, illy Intenso Espresso, Kimbo, etc.
You're right, it's very important to remove the pot from the stove the instant it starts to gurgle and let it finish brewing on the counter from the residual heat inside the pot. But most people wait too long and let it gurgle a few seconds. You can time it so you know to take it off the stove a couple of seconds before it starts to gurgle - some Italians recognize the signs it's about to gurgle without timing it.
It's also important to start with room temperature water, per Bialetti instructions; but cold tap water is okay because it's not that much colder than room temperature. (An Italian self-described science geek said he uses chilled water with an ice cube and it makes his coffee sweeter, but I don't know what the other steps of his process are.) Italians tend to use cold tap water, but many use room temperature bottled or filtered water for the best flavor.
The current Third-wave trend of using hot water is not good because the Moka is never supposed to boil! The ideal temperature for the water to bathe the coffee powder, combined with the pressure, is lower than boiling. Starting with hot water makes the water boil or at least be too hot when it contacts the coffee powder.
Bialetti says they designed the Moka pot to be a measuring cup for the perfect ratio of water to coffee, so fill the water reservoir until it touches the bottom of the pressure valve, and loosely overfill the basket with coffee then scrape it off level with the rim with the straight edge of your scoop.
(For the Brikka use the plastic measuring cup to get the right amount of water. And it doesn't gurgle, so take it off the stove as soon as you see steam and the crema stream is established.)
The Brikka creates more pressure than the Moka, but it has a better flavor profile than the Moka because it hold the water back away from the coffee until a certain pressure is reached, and this means all the water flowing through the coffee is the same temperature and pressure instead of starting off less and increasing at the end, like the Moka. I prefer to use my Brikka these days.
A tutorial on how you've done this would be so nice!
I answered on another question, but basically I do plan on a follow up. It will be an improved version, so stay tuned.
@@davidmaurice1294 Are you still planning to do the video showing how to make this mod?
@@davidmaurice1294 we are still here ;)
@@davidmaurice1294 u still alive nd well? Discord saying your moka pot exploded and impaled you. Shrugs
@@jngy2k 🤣! Sorry, I've been doing a lot of tinkering in general and haven't been able to fully focus on this. Still alive and kicking though (the project that is) 😁. I have a valve that will hopefully allow me to maintain a certain amount of pressure. This should eliminate the need to manually regulate. www.amazon.com/gp/product/B01M12WYHQ
Last thing to do is make sure I have all the right fittings. It's been hard to find the right combo of adapters, reducers, and bushings between 1/4 NPT, 1/8NPT, and M8. It's looking pretty ugly, but I'm getting close.
A tutorial installing the gauge pressure!!!
Really interesting .. I used Moka Pots for years and have 2 aluminum and 3 stainless steel versions .. I could sacrifice one for a mod like this :-)
A few times, I've even hit the perfect spot for the resulting coffee and it's really superb when it happens. Unfortunately, I've never been able to recreate these situations again.
Yeah, when you get that perfect brew it's a beautiful thing. With time our average brews are pretty great in themselves, but I'm always chasing that amazing result. Have had a few myself as well. So illusive though 😅.
The issue with Mokka Pot brewing is the temperature, which gets too high and causes bitterness and harshness in the cup, so a temperature gauge would make all the difference ! Pressure is not the problem (as Espresso can be perfect with 8-9 Bar) but is in this case an indicator to temperature rising above the desired 93-95 C .
What you mention is generally true in practice, but we still have to remember that pressure is an important factor with the moka pot. It's pressure that determines the brewing process. For example, if we take a high altitude place like Aspen, water will boil at below 93°C, significantly lower than at sea level. By controlling the pressure and keeping it low, I'm in essence mimicking a similar effect to brewing at a high altitude. Your point is still valid, as I could likely achieve the same with a temperature gauge, but since I'm specifically focusing on pressure, temperature would be more of an indirect indicator.
Awesome! Love my mokapot but haven't practiced enough to prefect a method. I just have the sound and the flow to monitor. I have noticed if I get to hot/ too fast it sputters it seems over extracted and bitter.
I have a cheap 9 cup Pezetti. Never get bitter coffee and the moment the coffee looks like it starts to turn from dark to blonde I immediately remove it and run the base under cold water.
I found filling the puck up the the top requires too much pressure to get flowing hence the over brewing. Man who sells me coffee (has been roasting and grinding for 40+ years) says just fill it 3/4 full and you can't go wrong.
Cheap Moka pot + 3/4 full puck + stop when colour starts to fade = Easy consistent good results.
Yeah, your method sounds solid 👍. I think more than any mod, it's sticking with a good technique and gaining skill through repetition. Cool that your roaster is passing on great, tried-and-true advice.
@@davidmaurice1294 This is the roaster! ua-cam.com/video/-G7hxrnwpfE/v-deo.html
can you upload photos or a video of how you did the mod ?
If flow rates can be stabilized by manual heat control, then maybe lowering down the threshold of the pressure relief valve (to somewhere around 10 - 15 psi as you suggested) can do the same thing, but automatically.
When I saw James Hoffmann's video, I had similar thoughts. I do plan on adding an adjustable pressure relief valve, hopefully in the near future. I'm up to my eyeballs in side projects, so haven't made much progress 😂.
Você colocou cafe at’e encher ou só para 2 ou 1 ?
Caso tenha uma outra cafeteira seria legal fazer um comparativo entre algumas bialetti e essa é até a Brikka
WOW! GREAT TRY!
another big factor, I suspect the moka pod tend to make a bitter coffee is because of the temperature.
I think it is way too high for brewing the coffee. In theory, it will reach 100C for boiling and pushing the water upward to upper chamber.
It gets really bitter and I understand that the higher temperatures do the same thing to tea as to coffee and pull out the astringent characteristics. I do know that I have definitely gotten that before when it got really really hot and I wasn't paying attention on a new stove
Please supply the parts for the added pressure gauge assembly. Thanks.
Qual moagem você usou ? a mais fina possível ?
Com qual moedor ?
Are you ever going to do a follow up for this video?
Sorry, I've been on a long hiatus from making videos. I hope to start up again soon but can't make any promises at this point.
I have been thinking more about this project though. My thought is to use a proportional pressure relief valve to more easily regulate the pressure. Currently, the best practice seems to be periodically removing the moka pot from the heat source when the pressure gets too high. I'm thinking the valve might be an alternative worth exploring.
@@davidmaurice1294 nice! I’ve been really interested in modifying my bialetti too. Especially having a gauge to monitor the pressure level. Your new idea sounds cool too. Hope to see it in detail someday
How has this been working for you? Would love to see how you did this!
If you haven't checked it out already, I just dropped a video recently where I go over this.
This is really cool! Would you be able to go into more detail about how you put this together? (Which pressure gauge, attaching it to the moka pot and the like). I would love to be able to do something similar to my own.
Definitely considering a follow up.
What I have now works pretty well, but I have a few things I'd like to work out before sharing details. Since I was experimenting with the idea, I just bought the cheapest parts I could find.
I'd like to have better fittings that allow for both the gauge and pressure release valve. Probably redundant, but safer if others are going to do this.
Also want to verify that the gauge is rated for potable water. I'm ok with it for now, but long term (and in order to recommend for others) I need to do that.
@@davidmaurice1294 Can you elaborate how potable water has an effect of the gauge?
❤❤❤
Neat!
Hello Moka lovers, here is my two cents: I use the same grind as the French press, once the bottom of the pot is covered with coffee, I take the moka off the fire , till the coffee doesn’t flow anymore, then I put it back for a gentle finish without that infamous boiling we all know about. That will give you a steady result. The quantity of coffee is up to your taste, once you have found what suits you. I use only Ethiopian Sidamo. Hope this help , I don’t think I’ll get a better result with a 3000$ equipment 😉😉😉
I've never had luck with anything coarser than pre-ground drip coffee sort of coarseness. Isn't French Press pretty boldery?
@@NoZenith yea, i wouldn't use course grind for Moka :/ slightly finer than drip gives syrupy chocolatey coffee goodness while using James Hoffman's technique, gurgles and all. No need to overcomplicate.
Adorei esse seu vídeo pois ele me mostra oque eu queria saber . Comentei e te mandei dois vídeos sobre crema lá no seu outro vídeo dos moedores cônicos alto e baixo
Bravooo🎉🎉🎉🎉
😻
Hello!
Coffee lovers - I recommend 10 times to consider risks. First of all your moka pot might be not qualitative, and second - human error - is always here, You may be distracted for one minute and as a result it can blow up or hot steam may scald. You can find such video in youtube.
hey snoop dog cant hear a word your mumblrapping
Useless!