How to Use the Bialetti Moka Express for Tastier Coffee
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- Опубліковано 15 чер 2024
- In this video, we look at the iconic Bialetti Moka Pot. We explore 3 tips to making a better coffee with the Mokapot, including using pre-heated filtered water, dosing using the basket itself, and grinding your freshly roasted beans yourself. It's also important to use a gentle heat to not overheat the water, which could lead to bitter coffee. Feathering the heat seems to work well in making a more balanced cup.
I am using the 6 cup edition, but instructions should be the same for all sizes.
This is the original portable coffee maker, and ubiquitous in Italy. Take it with you on a camping trip, or just use it on a stovetop.
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Chapters:
0:00 Intro
0:23 Build and Features
2:03 How to Make Coffee
4:29 Cleaning the Bialetti
----------------------------
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#TomsCoffeeCorner #Espresso #HomeBarista - Навчання та стиль
My parents are from Italy. I’m 59 years old and I’ve been making coffee in that pot since I was 10 because I used to make it for my parents after dinner.
That's such a nice story - thanks for sharing. 🙂
Lovely, simple and straightforward, thank you again
Very nice and clear video demonstration on how to use the Bialetti! Now I just need to get one for myself!
I like the process of brewing with a Bialetti.
I found a few videos on the wired gourmet channel. I tried his technique.
First, I had only an induction stove, so I bought a steel "converter", which I got so hot it warped. Should have got a smaller one that I could put in the base 😀
Beans: I was in sakon nakhon at the time, and I found a shop with fresh beans. I bought a 500g bag and they kindly ground the lot for mocha. I never got a good brew. Later I discovered I had picked up 100% robusta beans.
Live and learn.
Very nice precentation as always! Just a suggestion though... while keeping the stove at at a minimum burn, once coffee starts flowing, I prefer to completely remove the pot from the stove and put it back on when I notice a reduced flow. With this technique you keep the water from reaching very high temperature which contibutes to the bitterness of the coffee
I think generally that's good advice, but at least for my induction stove, I found it isn't necessary - I can put it on very low and get a very nice, non bitter brew. I also use a stainless Moka so I don't need an adapter plate.
@@Shadowguy456234 Seconded
Sweet video, charming brewer, fun to watch, the unedited portions you leave in are gold.
Lol, thanks! Gotta keep those silly bloopers. 😅
@@TomsCoffeeCorner That’s right 😊
True! they made the video even more great
I'm using moka pot constantly last days, have watched many videos on YT about it and it quickly turned out that it is quite demanding and preparing it is very similar to preparing quality espresso puck. You got to dial in, distribute, use specific amount of fresh beans and water ratio (use cold water - I've watched comparison methods and fresh filtered, room temperature water gives optimal TDS in a cup), give certain flame power under the moka, the time of extraction has to be right -> moka pot brewing is not quite as simple as it may sound at first. I ended up with absolutely delicious cups while a few moments later in another cup it was just very mean. I like moka pot coffee a lot, but it needs to be taken seriously and perfected just as espresso. Hats off for your superb work, Tom, as always :-)
Thanks for posting your experiences with the Bialetti - it's helpful!
Oh, i waited this kind of video, i have an moka pot, not bialetti, a cheap one from Auchan, but in theory it does the same thing😅 the coffee is pretty strong with it, i love to make cappucinos, because the taste is stronger compared to my Philips superautomatic. Thanks Tom!🤝🏻
Thank you for being so in tune with my coffee journey. I received the KIngrider 6 recommended on this channel and it took my Gaggia game to the next level. I scored a Mukka Espress, sort of by accident. It EXPLODES the shot! The Bialetti Mukka might be the most unique coffee device on the planet. Thank you, Tom if you are ever in Oregon...
Thank you so much for your support! I would love to check out Oregon someday, as I’m a sportsman myself. I’m glad to hear you are enjoying your K-6, as I really like my K4. Cheers!
@@TomsCoffeeCorner I had to run, let me finish my thought :):) If you are ever in Oregon..... you might be interested to know that we are home to MORGAN ECKROTH, a recent world champion Barista with a huge following on UA-cam and other social media. She supposedly works sometimes at a Portland coffee shop and if you visit, the Pacific NW is where great coffee came to America (and therefore much of the rest of the world). Yeah, our forests and camping are awesome but the summer months are way overcrowded and lately, they have been shutting down the forests more often lately, due to increased fire risk.
@@SunriseLAW oh, I hadn’t on that Morgan was from Oregon. She’s so famous online, and a real barista, so I think I would be too embarrassed to introduce myself to her, lol.
@@TomsCoffeeCorner Get your wife to help? She could point excitedly and say "Look, Tom... isn't that Morgan the famous Barista?" What an odd coincidence... Hey, Morgan... my husband, Tom has a big channel called Tom's Coffee Corner :):):)
# Bialetti I have the same one and also the bialetti milk frother it’s nice change from using the traditional espresso machine . Good video 😺🙏👍
I LOVE my Moka pot! I highly recommend taking the gasket and shower screen out every day you use it because a bit of brewed coffee is always left under the gasket and will get built up and funky over time. For a cleaner cup, I use a paper filter in the basket under the grounds and another one on the outside of the shower screen. Aeropress filters are perfect for this. You’ll need to dampen the filters before adding grounds or screwing on the upper chamber so they stay in place.
Those are some awesome tips, thank you for sharing! I’m gonna try that out with those AeroPress filters. 👍🏻
I like the timelessness and versatility of Moka pot. We have the stainless steel version and works pretty much same as yours. We have some reservations about using Aluminum. Unfortunately boilers in many machines are made using Aluminum. It takes some skill to make good moka pot. What you showed using boiling water to begin with is great. We also use Chemex filter below coffee grounds. Another trick is to never wash moka pot with soap. Just rinse with water. Over time somehow the flavor seems to improve as they say. We have separate 4 cup moka pot that we use to brew tea, without Chemex filter. Works great.
Thanks for those tips! I just rinse with water, as it cleans quite easily. It says on the box too, that no soap is necessary.
I think one of the main advantages of using boiling water to fill it, is that the extraction starts soon afterwards, so I can be there to monitor the heat and extraction speed. Cheers!
#bialetti it's my go to when camping. Thanks for the tip on pre-heating the water
#Bialetti. I got a 6-cup Moka Express for Christmas a couple of years ago. It turned into my gateway drug into specialty coffee and becoming a subscriber to you and around a dozen other coffee UA-camrs.
Haha, awesome! Thanks for sharing - it's a fun hobby, isn't it?
The entrance to this rabbit hole is the moka pot.
Do you cook? French? Tarragon, the gateway herb. Warn your loved ones!
When I get new medium/dark roast beans, I use the same setting on my Timemore C3 Max at 9 clicks (10 if it's an Italian roast but 9 still works just less sweet). This gives me a good idea of how it's supposed to generally taste on my ECP3420 once I get that dialed in. Moka pot is just so reliable and gives me that espresso style taste (although it still has that distinctive moka pot taste that I can never quite replicate with my 9 bar machine but can get pretty close with the aeropress and metal filter).
Nice coffee!
A few days ago, I washed my Moka pot with some Cafiza powder... That was a terrible idea! Now it's completely oxidized, it almost looks black.
I really have no idea how to deoxidize it now... So guys, DO NOT clean your Moka pot with Cafiza, or in the dishwasher, tap water will do just fine!
Thank you for your video, it was great and straightforward, as always. :)
Good to know, thanks for including your story and that tip! Also, don't wash anything aluminum in the dishwasher either, or it'll come out looking bad as well.
Great video!!!! could you try the stainless steel bialetti Venus?... I've always used stainless steel and I'm about to purchase a new bialetti moka pot.... it would be interesting to know if there is any difference in taste.
Thank you sir. I wished your video were uploaded before I bought the pot.
I bought 2cups pot and get confused.
#bialetti when I moved to Japan I brought with me 2 moka bialetti from Italy. As my family did for long time, we have never clean our moka 😂 they are really dark, and of course just sometimes clean them under the water.
Thank you for the detailed explanation! I’ve never seen or used moka pot before. Can I use gas top to heat it up?
Yes you can! Cheers!
Yes. But watch the flame height! Not only can a high flame burn your coffee, that handle is only heat resistant, not heat proof. And too high temps will over time play hell with the gasket. Learned the hard way, but thankfully with flea market scores.
The moka pot was my first foray into the world of coffee and espresso. Of the moka pots, I like how the base of the #Bialetti is designed with different water levels. I believe this design reduces the chances of volcanic euprtions often found in cheaper moka pots.
For me too. I started with the Bialetti in 2009, used it until 2011. Eventually, I worked my way through Nespresso pods, and onto portafilter machines.
I find that coffee is always fun to prepare, in just about any method. 👍🏻
nice presentation. is there a way to make more cream during the extraction?
I think they sell some with a frothing top, maybe it's called a Brikka?
Hi Tom! I watched all of your videos and really would like to hear your opinion about the Neo Flex vs the Dedica and the ECP.
Sorry, never tried the Flex. But of those I'd take the ECP.
@@TomsCoffeeCorner Thank you for your answer, and why is that, everyone says on multiple forums (more knowledgable than me i guess 😅) that the best out of these is the flair
I've tried this method "filling the reservoir with hot water " many times but I always come back to the traditional way ... tap cold water.
For me it's tastier with an acidic kick , best with milk drinks.
I mainly use the method of hot water in the reservoir to save time to be honest. Of course, if I’m camping, that is not an option anyway. All in all, it’s a very convenient “take with” brewer.
I love that Tom doesn't edit out when he spills the beans or drops things. What would happen if the grounds were tamped?
Well, I think the water would have a fair amount more resistance to get through the puck, and it may end up being more bitter.
the bialetti brikka with the crema valve works pretty well, if you like some more crema.
I will have to try that some day. Thanks for the tip!
I pour room temperature water.
Pour to the valve.
Pour a full basket in any case. The grind is medium fine.
Cook on low heat, if it flows too quickly, it is better to reduce the gas a little, and remove it when lighter coffee flows. When the flow stops, stir.
#bialetti
I like watching how others brew their Moka Pots. I have a 2cup Bialletti Brikka pot that I received as a gift. Do you stir the brew before dividing between cups? I noticed that the cup's flavor can vary if I don't.
Thanks for the video.
Every time. Disrupts the stratification of the coffee. The stuff coming out first is really strong and the stuff at the end is really weak. They need to be mixed. Actually, when I got an Aeropress, I got a decanter to press into, so I now usually pour from the moka into the decanter and then into cups. It brings the coffee down to the perfect (for me) drinking temperature and makes sure the coffee isn’t stratified.
Nice tips there Corey, thank you for that!
500 Internet Points for not editing out the bean spill, showing it real like it is - I tend to do the same at least once a month and the amount of whole beans under the kitchen cabinets must be significant now 😬
After the boilergate situation (unhappy Evo customer here), i'm seriously thinking of buying one of these moka pots :/
Your video came just right on time! #bialetti
Well, I wouldn't call it a replacement for an espresso machine, but it is great for camping. I also used my old one for 2 years at work every day.
@@TomsCoffeeCorner I wouldn't either, but I have to drink something until Gaggia finds a viable solution. 🤓
i fill the base with water and let it start heating while i prep the rest, saves time and you don't have to heat water separately
The gasket and the filter plate can also be taken out and washed and I would recommend doing so as there might be coffee there that will become stale and sour the coffee.
For an easier cleaning as well as reducing the particles in the cup I would recommend using a aeropress sized paper filter on the filter plate. I water mine a bit just before screwing in the top and it also removes the papery taste.
Does the Aeropress filter work for all Moka pot sizes, or just this one?
@@TomsCoffeeCorner I don't know. I have a moka pot for 4-6 cups and for me the aeropress sized paper filter covers the filter plate fully and partially the gasket. Still, if I water the paper a bit, it sticks and from what I observed it filters the final cup of small coffee particles.
The best way to make coffee in this thing is to make flow as slow as possible and cool down the base at very end (just put the base into cool water until it stops making any sounds) so hot steam doesn't go through puck. Been making my coffee with this thing for 15 years now. 2 cup variant plus small handgrinder is a perfect combo for travelling. 6 cup fo home use, yep.
Thanks for sharing your workflow. I hadn't thought about the steam going through the puck, but yes it makes sense that that's what's happening at the end.
So if I remove it from heat and cool the bottom, there will still be enough residual heat to keep the extraction going?
@@TomsCoffeeCorner nah, it'll stop. So, you gotta do it right before water level inside the base drops to the bottom of the shaft to make as much extraction as possible. That's why flow should also be the slowest. Since you can't see through the base it's a guess. Takes a bit of experience.) Happy to share the knowledge.
Thanks for the video as always, love your channel.
@@k1ck82 Thanks very much for your comment! I did try again yesterday, feathering the heat, to make a slower extraction. I used it on the stove top this time, and I just raised it up above the heat when it was starting to extract too quickly. The result was certainly a slower extraction that required more attention. But I would say the one I did in the video was slightly tastier. Maybe there’s also a difference in using gas heat versus electric.
Thanks for this simple tutorial. I have NOT tried brewing in a mokapot but now I'm curious...
What kind of beans do you recommend for starters? Medium roast? Dark roast? I've only use 100% Arabica dark roast for my espresso. Can I use the same beans?
You can use any kind you like. I’ve used everything from locally roasted, super light, expensive specialty coffee to cheap, dark roasted supermarket blends.
I like something on the darker side of medium, myself. But it's a matter of taste. Enjoy!
Thanks!@@TomsCoffeeCorner
I tried making coffee with that device and 2 similar devices, one of which was made with stainless steel instead of aluminum. I could always tase the rubber gasket.
Hmm, I haven't had that problem, but I do think that removing it from heat in time is important to avoiding bad flavors. I think the strength in this brewer for me, is really its versatility - I can use it anywhere.
Yes, I appreciated that aspect of your video. I may just be more sensitive than most to the taste of rubber. I once bought an expensive glass bottle for making carbonated water. I could not use it because I could taste the rubber gasket, even though it never directly contacted the water. I have an antique lever espresso machine that I cannot use for the same reason.@@TomsCoffeeCorner
I have two Bialettis: a nice shiny Brikka and a dull grey one that went through the dishwasher. Haven't used them for years, but I still have a soft spot for them. I liked the Brikka because the weight on top of the 'fountain' meant that the extraction pressure was a bit higher, and the throat-clearing ghaaaw! when it finished brewing was pleasingly dramatic. Made a bit of foam, too. Another thing I like about them is that Bialetti bring out commemorative versions that are quite striking. I still regret not getting their World Cup edition from around 20 years back; it was a real beauty.
According to Churchill's 'The Second World War', when 300,000 Italian soldiers were taken prisoner in N. Africa, virtually every man had wonderful leatherware and a personal coffee pot. He doesn't say if they were Bialettis but I bet they were.
PS Emboldened by your video, I dug out my 250cc Brikka and my Porlex, which I used to keep set for the Brikka. Hand-grinding the 15g of beans the basket took was a toil but it amused the parrot, who danced along. Made the coffee in the usual ouchfingered way. Poured it into a cold espresso glass to avid scalding my lips.
Meh.
OK, the beans are about 5 weeks past roasting but they're fine in the Barista Express and acceptable in the B2C. The stuff out of the Brikka, though, albeit dark, was reminiscent of what comes out of the B2C when I close it down and it does a final rinse.
Porlex + Brikka are headed back into the cupboard, probably for good.
Hey John, thanks so much for sharing your story! I've never tried a Brikka. But I had a Bialetti 4 cup as my daily driver at work for 2 years, until I accidentally forgot it on the stove and fried the gasket. That was embarrassing. 🙈
I have 3, 4, 6 and 9 cup versions of these classic AL model. To be honest, I almost never clean the pot right after brewing. Never had an issue. It is almost "dumb resistant" if you respect dosing and do not squeeze the coffee into the basket. Eternal, simple.
Mind one thing: NEVER put it to the dishwasher. The same applies to almost any AL cast parts. If you want so, buy Bialetti Venus which is made of stainless steel and should be also suitable for the induction stoves unlike the AL ones.
What grind setting did you use on the DF54
Cheers, 25. 😊
must stir the coffee before the pour
Tip : add 1 ice cube to it when coffee starts coming for extra strong and bold flavours .
Hey tom, out of video topic context. Do you ever have problems with incompatible / loose portafilter eventhough they have the same ear width and height?
Sometimes, yes. I have had big problems with my Edesia for the GCP, for example. Which one do you have issues with?
@@TomsCoffeeCorner I just want to share a hack but i don't know if this problem is common since i didn't find any solution in forums, if it is common though maybe you can do a video about it!
My espresso machine's original portafilter has 2mm height above the ears, so basket sits 2mm higher than on portafilters that is completely flat on top (no height above the ears). What i did was using food grade silicone sheet i cut it to match the shape of the basket rim/edges so it sits higher in the portafilter and locks nicely in the grouphead. You can order various silicone sheet thickness to match the height too.
Just sharing my findings because i ordered a 51mm portafilter from aliexpress even though the dimensions were right, i didn't think about the height above the portafilter's ears
- subtract the pre-heating of the water (see bialetti instructions)
- follow seasoning process when bought new (see bialetti instructions)
#bialetti. #aTomFan :)
question: can i put it on a flat burner?
Yup.
Tom,where i can order fresh roasted beens,that they send to netherlands?😅
And maybe,can you talk about caprisette beans? Is it good?
I'm sure there are some good roasters in the Netherlands. Have you looked on Google Maps for local ones? That's what I always do.
Manhattan has a great reputation.
I'm in The Netherlands and usually order mine from fascino coffee. There are a looot of roasteries in The Netherlands though. Will depend on taste which one you prefer.
has anyone switched the water to milk? so like a stovetop cappuccino???
Ačiū!
Thanks for your support!
Whats the grind size of coffee
Typically you want to use around 400-500 microns. That range is typically between the coarsest espresso and finest V60 grinds.
I'd say a bit coarser than espresso.
On James Hoffman’s Channel, he says if you let it go to the sputtering end, it hurts the flavor (maybe more bitter?). Have you ever taste tested the difference? #bialetti 🙌
Oh yes, it's the same in espresso. The longer the pull, the more dryness and bitterness you get. I've tried pulling it off heat earlier, but it always spurts a bit anyway at me, lol.
@TomsCoffeeCorner hallo ... erst einmal ich liebe diesen Channel. Ich habe mir die SAGE EXPRESS IMPRESS gekauft nachdem ich ihre review gesehen habe. Können sie mir bitte sagen welche Lavazza Sorte am besten in so einer Maschine schmeckt? Welche Sorte würde weniger stark und gleichzeitig wenig säure haben? Würde mich über einen tipp sehr freuen. danke
Servus, und vielen Dank für das Feedback! Mein Lieblingssorte von Lavazza ist Aromatico, wenn du die Sorte finden kannst. Ich hab’s öfter bei Lidl gesehen. Ansonsten, Cremoso ist auch ganz in Ordnung. Schöne Grüße! Tom
danke dir tom@@TomsCoffeeCorner
#bialettiiiiiiiii
What happens if aluminum gets rust?
Aluminium doesn’t rust but it will corrode. Proper maintenance will prevent this.
That's why I show at the end to dry it out thoroughly, to avoid oxidation.
If it does rust, is it safe?
#Bialetti - if my wife would allow it, I think I'd own 20 different coffee making methods!
Haha, well said!
I started out with only French press and vietnamese phin, now I have a nespresso for times when I want something quick to make espresso drinks from, 2 differently sized moka pots, and a clever dripper 😂
#bialetti
#Bialetti
Seems like the heat was left on / too high, for too long at the end. Bitter.
There's different attitudes on that...of course everyone's entitled to their view. Cheers!
NEVER poor the whole cup. Fill the first one a bit, then the second one, first one again, second one againd and so on. Strong coffee is usualy on the bottom.
If it comes up take it from the stove. Also, burn slowly, low heat is enough.
Thank you Tom for every effort you make for us..🌹🤍
Aluminium oxidises immediately; it is barely possible to prevent this process. Aluminium oxide creates a thin coating on the surface that prevents corrosion. Aluminium oxidation is a central part of aluminium corrosion resistance. Of course, it may not sound significant in a modern world of total ignorance. However, public material should be as correct and precise as possible. Please call it corrosion, not oxidation. :)
I find that using a paper filter in my moka pot gives the coffee a better flavor
I came across your Moka Pot espresso video and noticed some inaccuracies. Please, if I may…
Pre-heating water has zero benefit in a Moka Pot. Pre-heating doesn't improve flavor whatsoever. And it doesn't reduce preparation time - since heating water in a kettle takes about the same time as it does in the Moka Pot. Not to mention the extra precautions required to avoid a potential burn injury handling a very hot Moka Pot.
There is no need to weigh coffee grounds (or water for that matter) in a Moka Pot. Each size Moka Pot is precisely dosed for that size Moka Pot. Simply fill the coffee basket level with the basket rim (also works for beans). And the water just BELOW the safety valve. Simple.
Moka Pot grounds should be a little finer than for drip. If unsure I would suggest buying pre-ground Italian coffee such as Illy or Lavazza (most domestic Italian coffee is ground for Moka Pots but not their export varieties which are usually ground for drip). Try to emulate their grind. You'll notice it is quite a bit coarser than an espresso grind. Also, never tamp down Moka Pot coffee in the basket.
There is no need to lower the heat during brewing. Simply set a medium(ish) flame so the flame does not go past the base of the Moka Pot. The Moka Pot is very forgiving in this regard but some experimentation may be needed. Just don't be overly cautious either by using too low a heat - which can ruin your brew. On an electric hob, you should position the Moka Pot so the handle is offset and not over the heating element. Otherwise the handle will get extremely hot and possibly melt.
For cleaning - avoid using soap and never in a dishwasher. Rinse with warm water and set aside all the parts, dismantled, till dry. You will need to wipe or scrub away coffee oil buildup occasionally depending how often you use your Moka Pot (I use mine daily and wipe out the buildup about once a week). Less frequently you'll also need to remove the upper chamber gasket and filter screen and clean the buildup in there as well. Of note: Aluminum generally does not "oxidize" - meaning, it doesn't rust. Certainly not like other metals do. Bialetti Moka Pots are made entirely of aluminum and plastic. Bialetti also makes a line of stainless steel Moka Pots. But I feel the aluminum models produce a better espresso.
A final note: When made correctly, Moka Pot espresso should be nearly indistinguishable from espresso machine espresso - for most people. If, however, you believe crema (rather than flavor) defines espresso - Bialetti also makes the Brikka Moka Pot which does produce a fair amount of crema.
I would highly recommend these Moka Pot espresso videos for a more accurate method of using a Moka Pot, by actual Italians who have spent their entire lives making Moka Pot espresso:
Annalisa J.
ua-cam.com/video/QbhYNipVYSY/v-deo.html
Italian with Bri
ua-cam.com/video/_HKSe5Zo8tE/v-deo.html
Of course, as is true about all things in life, everyone may make their coffee however pleases them most. But why would anyone want to make life, or coffee, … harder?
Best wishes on your coffee journey.
.
Thank you very much for your extremely thorough comment! I don’t want to counter argue any of your points. A lot of people such as James Hoffmann say to preheat the water, and to reduce heat towards the end. Perhaps the difference, this makes is more of a placebo effect… I don’t really know.
I did use this for a couple of years at work as my daily driver, but I didn’t experiment with it as much as I do with other espresso machines. And you’re right about the handle thing; one time I burned it on accident, because it was placed incorrectly.
Again, thank you for your comment.
Tom.
@@TomsCoffeeCorner Many thx for your reply. Something else I would add is: By and large most Italians don't employ any of Mr. Hoffman's internet derived Moka Pot hacks. And multiple millions of Italians have been using Moka Pots for nearly 100 years. I don't think anyone would argue that Italians are pretty particular about their espresso. Also to consider, Mr. Hoffman derives much of his income and notoriety by producing slick content on UA-cam - accurate or not. Motivations are something one should always keep in mind.
Best wishes!
.
Why don’t they make a moka pot that reaches 9 bars that’s simple and affordable.
Well there's the 9Barista, but yes that's expensive. I guess it's not that easy to engineer...
Why don't you take a look at Hoffman's 3-part series on Mocca Pot and give some feedback about your experiences with his ultimate recipe. You always have great insights into brewing, but this video is a bit -meh..
Why did you burn your coffee
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