Moka Pot Latte Art (vs. $500 Manual Espresso Maker)

In this video we discuss the reason why I bought the Flair 58x espresso maker when a cheap Moka pot can do the job just fine. Watch till the end for my answer!
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[@timmarshall4881]

Thank you for well-balanced opinion which is sensible and to the point I have subscribed.Love and peace. Tim

[@EntekCoffee]

Thank you, please let me know if I could improve some things!

[@dgcoffee]

Nice video!

[@frankhughes001]

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.
Using room temperature water, hob heat should set to 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. Don't be overly cautious either. A very low heat 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.
There is no need to dunk the Moka Pot into water or rinse under the tap, risking spillage or contamination. Simply remove the Moka Pot from heat and pour.
Other than the Italian government's definition, espresso has no "consensus" or governing body. There is no "consensus" regarding what defines espresso except someone's opinion. Perhaps you define espresso by the presense of crema (rather than by flavor). However, when made correctly, Moka Pot espresso flavor should be nearly indistinguishable from espresso machine espresso - for most people - again, when made correctly.
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.
.

[@EntekCoffee]

I'm impressed that you had you spend a lot of time commenting a long post in a microscopic UA-camr like me, and do it in a polite manner. Some of the tips you mention can complement my statements in the video.
My method was a combination of the ones taught by James Hoffmann, Asa (Sprometheous), and other baristas. My addition was to weigh the grounds and water, but you do have a point that it might not be necessary (for everyone). I will still do it regardless because I like fine tuning and there's no sense of "less" or "more" with no weight.
For the decision of pre-heating and dunking the pot into cold water, I will make no comment. You can find the mentioned baristas' reasoning, and I stand by their findings.
As you put it very elegantly, "everyone may make their coffee however pleases them most".
It's precisely why I will try my best to avoid using the words "inaccurate", "wrong", or to gaslight people who spends hours trying to make a drink that they'll finish in 2 big sips. I am guilty of this as well, so thanks for the reminder.

[@frankhughes001]

@@EntekCoffee I would only add that you might consider stripping away what you may have been fed about Moka Pot espresso methods. From people who make their living producing content, accurate or not, for and beholden to UA-cam metrics for self-enrichment. You may find you achieve your desired results without unnecessary extra effort. The two links I provided previously are a great place to start.
Very best wishes. Cheers!
.

[@EntekCoffee]

@@frankhughes001 Yes, stripping some details will be a better approach for some people. But I prefer to have the available/presented data in front of me, regardless of their motivation. I don't consider justifications such as "people who gave spent their entire lives making Moka pot espresso" a high value, but your milleage my vary. Let's disagree here then, I appreciate it.

[@frankhughes001]

@@EntekCoffee Perhaps you'd consider the multiple millions of Italians who have for nearly 100 years, up to this day, been making Moka Pot espresso…sans internet hacks? I think we can agree Italians are rather particular about their espresso - be it from a Moka Pot or an espresso machine. You can choose to try a different approach, or not. The facts have been presented. It's entirely your choice. Happy trails 👋

[@EntekCoffee]

If you're not sure what you should take away from this discussion, test both and draw your own conclusions. I did test the classic method too, and didn't like how inconsistent and how the flavours turn out to be. If it ever can be considered close, my Moka pot method would be the closest one to "my usual espresso" through multiple taste tests. I don't consider indirect justifications of higher value. The content creators I cited followed similar process. But please be the judge, I'm not an idealog, I don't push for certain approaches to be followed at all cost.