It is a great idea if you have an induction burner or electric stove like yours, but for all of us with a gas stove, I don't think this will work too well unless you trim off the excess filter to prevent the filter from catching fire.
I always hesitated buyng a mokkapot because of the price. Eventuly i plunched in buying a good quality pot. Sorry i didnt do it earlier. Buy good quality beans grind it yourself me using a very old cast iron grinder works on elbow grease. Use heated bottled water on a gas stove over low heat. Watching the boiling procedure. As soon as sputering start i remove pot from flame let it rest for a while. Voila what a treat to taste that cup of BOERETROOS!!!!! Worth every drop in your cup.
Yeah mor of these tips are just useless in my opinion and and also the one that some ass: use boiling water instead of cold water (the effect is really minor) The good tips are: use low heat, turn off the heat as soon as the coffee is brewed, do not press the coffee, and as you suggest grind your own beans since you should use a slightly coarser grind than espresso. All the other tips really do not matter. The filter might give a cleaner brew, but again not a problem with a coarser grind.
Buy bialetti brikka and you will never regret. I'm considerring to buy bialetti moka and such for collection only. I believe they will produce bitter coffee with no soul.
Ive seen other videos using pre-boiled over hot water in pot. Ive been making for decades not doing this but it seems to taste better than using cold water.
I tried it and it really makes no difference. I feel it's a placebo thing. I did several blind tests with several people and several different moka pots the change is really minor.
Sono Italiano, nato a Napoli. Condivido quasi tutto. Avrei usato un po' più caffè. Giusto non pressare. Corretto l'uso di aghi o stuzzicadenti. Personalmente utilizzo un filtro di carta che taglio a misura. L'unica cosa che non mi convince, il caffè va mescolato prima di servirlo. Su un fornello tradizionale poi Bialetti consiglia fiamma media. Per chi ha criticato ovviamente ognuno è libero di preparare il caffè come vuole ma la maggior parte dei suggerimenti coincide con le istruzioni Bialetti. Buon caffè a tutti!
The #1 tip is missing here. Always boil water first and add to the moka base. Time on the heat source is the #1 biggest problem for moka pots. Adding boiling water significantly reduces the time required on the heat source. You must remember, when on the heat source you are doing two things 1- boiling the water to create pressure and 2- roasting your coffee in the basket. You want to roast your coffee during the heating process as little as possible. Using pre boiled water equals less time on heat source and less over roasted coffee for the water to pass through
In theory this makes sense but in real life it somehow doesn't. At first I was also using boiled water and I just always played with the grind size but still no luck. I've tried room temp and I realized it tastes way better on any grind setting I've tried before. I use DF64 gen 2 grinder btw.
Can’t believe you use the entire cone filter. I use a cheaper basket filter and cut it into quarters. I’ll bet you could get at least three usable filters from that cone filter.
Never close the lid! When the coffee is about to finish brewing is time to turn off the stove and if it gets angry, cool it down with tap water, never wait the bubbling sound! That means steam is coming out and thus bitternes.
Ummm. He's talking about keeping the lid shut when you're CLEANING the pot not brewing. Thus the title or did I stupidly miss something unlike the fifty one people that liked this comment.
Yes, as long as the pot has been screwed in tightly having an open lid on top is not gonna affect the brewing of the coffee. And he’s absolutely right most people leave the coffee on the burner for too long. You need to remove it before it starts that “gurgle” sound.
I use aero press filters, and fill with hot water. Would not recommend allowing the water to empty as the steam burns the coffee on the way through. Just my thoughts anyway.
I’m curious how much the low heat really helps.. boiling water is boiling water right? Whether it gets there via a slow temperature buildup on low heat or a quicker one on high heat, the water coming up through the coffee will be the same right? If I’m missing something someone please explain.
They say high heat could burn the grounds before it starts eruption mine came out bitter one time but I was using the biggest size moka about 5 cups water.I even use hot water in the big moka pot to speed up the eruption😂
Yeah I do use those I just know that not everyone can find them they would have to get them online and the other ones you can find in every store that's why I thought I would mention both options
Grazie ☕️ I appreciate the tip about using the coffee filter to eliminate sediment. Because you DYIed the cork with toothpicks, I wanted to share with you how my late father, who was a Sommelier & then sold fine Italian wine in the N End of Boston eliminated sediment in wine. He would use a coffee filter. 110% all the time, unless the wine went bad.
I grind fresh for every single shot! I tap my half cup Moka express! No paper filter. A coffee spoon of coconut oil and one of raw / coconut sugar to ge the abslutely best coffee in the world!
Allow me to share my needle distribution tool made from the 1st (high E) guitar string. Cut the string into 10 - 15 toothpick lengths. Use a safety pin or needle to make the guide holes in the cork. Follow the toothpick design in this video, just use the segments of guitar strings instead of toothpicks.
yes, this is actually what most people do. The flow of coffee that exits first is the densest and it tastes the best. From my experience only half or at most 2/3 of the amount of water you pour into the lower chamber turns into good coffee so I always pour that good part out before leaving the moka pot on the stove for the rest of the water to come out, the latter amount of coffee is usually more watery and sometimes more bitter.
would never have guessed to use a paper filter. thanks! sidebar but interesting, i hope: paper filters get rid of a few things that raise our bad (LDL) cholesterol. "Paper filters trap cafestol and kahweol, which are fatty substances in coffee beans that can increase cholesterol." whether it's drip coffee or moka pot, keep that in mind!
My guess is if you screw down the top portion of the mocha pot to seal you could tear the rest of the paper off to prevent it from catching on fire if you're using the gas range.
That's a myth. Bialetti designed the Moka to work by heat expansion, so it's never supposed to boil. The heat expands the air and water inside until it forces the water up through the pipe at a temperature lower than boiling. So you need to start with cold or room temperature filtered water so the temperature rises the number of degrees needed to create the pressure without boiling. The way to prevent burnt bitter flavor is to use a low gas flame or a preheated medium electric stove, then remove the Moka from the stove immediately when you first hear it begin to gurgle, which means the reservoir is almost empty. Let it finish brewing off the stove from the heat inside the pot. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour immediately. When you take it apart to clean it, you should see leftover brown water in the bottom that has fines in it. That water is not supposed to go through the coffee because it dilutes it too much and has fines. By removing the pot from the heat early enough, you don't need to use a paper filter because the water with the fines doesn't go through. This is the correct traditional way to do it. There are very few tutorials on UA-cam that teaches the authentic way to make Moka espresso per Bialetti instructions. See "Annalisa J Moka pot" first, then watch, "Il Barista Italiano Moka," and "Italian with Bri Moka." The illy espresso channel also has a good short Moka video.
@@photina78 "then watch, "Il Barista Italiano Moka," and "Italian with Bri Moka" These two videos contradict each other about the amount of coffee and levelling off the grounds.
I tamp and it it amazing. I fill my funnel and tamp down until it is half to two thirds full. Not a hard tamp, but solid. My grinds are slightly larger than powder. Best coffee on the planet. Period.
I have recently started cutting up kitchen roll paper to use as a filter. My coffee ☕ tastes much smoother and has no trace of grounds. Also the water boiler stays clean.
Have you ever tried a Turkish technique, but removing the pot from the heat long enough for the coffee flow to stop, and then replacing back on the heat, repeating 2 or 3 times during the brewing?
I use coarser grounds for the Bialetti. I runs into the basket like fine sand… No clunking and no need for extra filtering. There is never debris in my pot. And I use warm water.
Why don't you get at least 2 uses out of each filter by tearing it in half? Or possibly 4 uses by cutting each side in half? It looks like each side would fit 2 circumferences.
@@espressodoctor been using filter paper a few times now and it does the trick, now my coffee is closer to an espresso, much thicker and has more body to it.
I have yet to see any evidence that it’s possible to “burn” the grounds while they are waiting for hot water to rise up from the base. That said, using warm water rather than cold means that the coffee starts brewing at a higher temperature (see the experiments by James Hoffmann and others) which Hoffmann suggests is usually a good thing. Bitterness usually means over-extraction. I find that a slightly coarser grind or stopping the brew early help with that
This one does not.. but : - There are special plates that you can put between the induction plate and the mokka pot (induction heats the plate, plate heats the mokka pot) - They (Bialetti) makes a mokka pot from a different material that can be used on induction directly.
Also if you use just off-boiling water in the reservoir you cut down the wait time and prevent overheating and boiling of your coffee in the upper chamber
Adding the coffee filter does make a big difference you do not have any settlements in your mocha pot and the coffee is very clean. Thank you for your idea.
@@87dusky Honestly, there's no need for a paper filter here. Because the mocha pot already has 2 filters. I have never had coffee sediment in my cup in 3 years.
If I don't fill the coffee till the top will it have a difference in the intensity of the coffee? Will it be less strong? Also any tips to get strong coffee from moka pot
Yes if you put in less coffee it is going to be weaker, for stronger coffee you'd also want to find a coffee blend or strain that has a higher intensity level on the packaging usually it's like 1 to 10, and the higher the stronger obviously, I know this one is a pretty good and it's strong, Illy Intenso amzn.to/459evH7
there is only way to achieve that with this method of making coffee. you have to first set the required sugar aside and ready in a cup. then, keep the moka lid open and watch it. no sooner the first few drops come out, pour it quickly in the cup with the sugar. put the moka pot back on the stove. while that's brewing, start to rapidly beat in the drops of coffee and sugar together with a spoon until you create a paste. then once the moka pot is done, pour the coffee over the paste you just created and gently stir. it will create the creme you're looking for.
His reason for using the filter is to strain any coffee grounds. He says there's always coffee grounds in the brew, which I've never, ever seen in mine, when I brew it the regular way without using a filter.
Couple of tips dont use espresso grind it needs to be courser never tamper it doing this will save you money (stop using filters the moka already has one if you actually no how to use it) also use boiled water in the bottom instead of cold water also leave lid open and take it of the stove just before it gets angry and starts spitting this will make a much better espresso or espresso base for what ever coffee your making
if its sputtering a lot u may have too high a heat.. with Moka pot it is always recommended to go low heat and slow brewing.. its worth the wait. using high heat will push the steam/water thru the grounds too quickly and not extract the full flavor of ur coffee grinds and it will simply go thru the middle and up into the pot. low heat always for the best extraction
From my experience, this happens because the coffee is clogging the filter. I never press it so I'm not sure why this happens, but what helps me is filling just 3/4 of the basket. It honestly doesn't taste watery for me this way if you're wondering.
uh... if you want to filter it just buy Aeropress filters. They fit perfectly in this size and you can wet it and stick it to the top of the moka pot prior to screwing it on. Also I just preheat the water(boil it) and then add it to the Moka pot... add basket w/coffee etc. Screw it together with a towel (it'll be hot obviously). I don't keep the heat on so as soon as I see coffee coming out, I shut it off and it finishes without additional heat. Basically James Hoffman's technique.
Thank you for the video! I`ve started to make coffe with moka pot very recently, and despite now I`m getting a good coffe, I wonder if it`s normal that there are always kind of 20 to 30% of water left in the water tank after the process; so to get this good coffe I use to put 80 to 90% more water than the measure (for overal losses) I want to drink or serve.
Just turn up the heat a bit more and make sure you are securing the top and bottom sections of the Moka pot that you are tightening them as much as you can so that there's no air coming out there because that can happen
@@espressodoctor I would like to add, that it is also important to not to use to much force (if you cook the coffe without your coffee filter idea). tightening it to much can also result in pressure and water coming out of the side of the can... Happened to me once, when I tightened it during the cooking. After the tightening there was even more water coming out.
From what I researched it is actually normal to have residual water in the base. Check out details in the video called "the ultimate moka pot technique episode 3" and the guy does mention the remaining water.
Yes, that's normal, the part below the funnel. The rising of the water is caused by the expansion of the air contained in the upper part of the kettle. When the water level drops below the level of the funnel, the air comes out freely, perhaps carrying a little water if the flame This is too high, but this is a practice to be avoided.
hmmmm, the brewing of the coffee grounds starts after the water is boiling and the steam is pushing its through the coffee. so whether you start with cold or hot water doesn't matter, because the action starts once steam is pushed through.
Using a paper filter is a complete waste of time, and paper filters. There is no benefit in flavor or finished product. I've been making Moka Pot espresso for years and coffee grounds in my espresso has certainly not been a problem. However, using a paper filter may restrict flow and potentially cause your Moka Pot to over-extract. A Moka Pot works similarly to a traditional espresso machine using pressure, but at a lower PSI. As such, NO barrista would ever consider putting a paper filter in their espresso machine - ever. Absolutely no reason to do so in a Moka Pot either. Hope this tip was helpful.
It comes down to personal preference, I drank moka coffee without filter paper for years before, and once I tried using paper filter it was a game changer for me, the cup of coffee is just much cleaner and I noticed a difference in the taste and strength as well, but you're right I don't think you'll ever find a coffee chop that will make it this way.
@@espressodoctor I tried it too, absolutely no improvement in flavor, whatsoever. And I've never had any problem with the cleanliness of my Moka Pot espresso brew over my many years of Moka Pot experience. Nor in any of my over 15 different Moka Pots (multiple sizes: 3, 6, 9, and 12 cup models, 2 and 4 cup Brikkas, stainless steel, Bialetti, Gnali & Zani, Alessi, and others). But, since the paper could restrict the brew flow, you risk over-extraction - resulting in possible bitterness. Thx for your reply!
@@frankhughes001 My coffee hasn't been tasting very good and comes through with sediment and grounds. 2 cup Bialetti that I've been using for a year now.
@@TheSnerggly Did it used to taste good and now doesn't, or has it always been unpleasant? What coffee do you use (brand, roast, grind)? Also, very important, the Moka Pot makes essentially espresso. MUCH stronger than traditional American coffee, if that is what you're comparing to or expecting.
It is a great idea if you have an induction burner or electric stove like yours, but for all of us with a gas stove, I don't think this will work too well unless you trim off the excess filter to prevent the filter from catching fire.
You can easily cut circles out of the filter so it fits
Aeropress filter for moka pot.
Yes. Using a full size filter is dangerous and weird because the filter is all scrunched up inside, just cut some circles or use aeropress filters.
you shouldnt have the flame larger than the bottom edge of the moka pot anyways so it wont catch fire
I always hesitated buyng a mokkapot because of the price. Eventuly i plunched in buying a good quality pot. Sorry i didnt do it earlier. Buy good quality beans grind it yourself me using a very old cast iron grinder works on elbow grease. Use heated bottled water on a gas stove over low heat. Watching the boiling procedure. As soon as sputering start i remove pot from flame let it rest for a while. Voila what a treat to taste that cup of BOERETROOS!!!!! Worth every drop in your cup.
Yeah mor of these tips are just useless in my opinion and and also the one that some ass: use boiling water instead of cold water (the effect is really minor)
The good tips are: use low heat, turn off the heat as soon as the coffee is brewed, do not press the coffee, and as you suggest grind your own beans since you should use a slightly coarser grind than espresso.
All the other tips really do not matter.
The filter might give a cleaner brew, but again not a problem with a coarser grind.
Buy bialetti brikka and you will never regret. I'm considerring to buy bialetti moka and such for collection only. I believe they will produce bitter coffee with no soul.
When the filter catches on fire do you get a nice Smokey flavor?
nono make sure to lift up the filter!
i loved your toothpick & cork idea. brilliant ingenuity for those on a budget or who don't want to wait till they purchase one
It does the trick :) but trust me it's so much more satisfying with the needle tool especially when you are preparing an espresso puck
Surely a fork is a good idea here?
Fork it
Wait where can I find this one
@@stillinprocesswithelyza I I feel guilty but I just ordered one from China for two bucks post free.
Ive seen other videos using pre-boiled over hot water in pot. Ive been making for decades not doing this but it seems to taste better than using cold water.
Interesting I will try it tomorrow and will let you know, im actually curious
@@espressodoctordid you try it?
@@espressodoctor And how is it?
That’s how you do it ! Use hot water instead of tap water! So much easier and faster and not a lot of coffee drinkers knows this little trick 😊
I tried it and it really makes no difference. I feel it's a placebo thing.
I did several blind tests with several people and several different moka pots the change is really minor.
Sono Italiano, nato a Napoli. Condivido quasi tutto. Avrei usato un po' più caffè. Giusto non pressare. Corretto l'uso di aghi o stuzzicadenti. Personalmente utilizzo un filtro di carta che taglio a misura. L'unica cosa che non mi convince, il caffè va mescolato prima di servirlo. Su un fornello tradizionale poi Bialetti consiglia fiamma media. Per chi ha criticato ovviamente ognuno è libero di preparare il caffè come vuole ma la maggior parte dei suggerimenti coincide con le istruzioni Bialetti. Buon caffè a tutti!
The #1 tip is missing here. Always boil water first and add to the moka base. Time on the heat source is the #1 biggest problem for moka pots. Adding boiling water significantly reduces the time required on the heat source. You must remember, when on the heat source you are doing two things 1- boiling the water to create pressure and 2- roasting your coffee in the basket. You want to roast your coffee during the heating process as little as possible. Using pre boiled water equals less time on heat source and less over roasted coffee for the water to pass through
You are right I missed that one, it makes sense too
Honestly, I don't notice the 'big' difference. Anyone else?
I got better tasting coffee with room temp water
@@andreww5574 me too
In theory this makes sense but in real life it somehow doesn't. At first I was also using boiled water and I just always played with the grind size but still no luck. I've tried room temp and I realized it tastes way better on any grind setting I've tried before. I use DF64 gen 2 grinder btw.
my whole house smelled of coffee.. love this thing!
Always a great start to any day
My house smells like a coffee lounge all the time. I may have a bit of a problem 😆
Can’t believe you use the entire cone filter. I use a cheaper basket filter and cut it into quarters. I’ll bet you could get at least three usable filters from that cone filter.
I do the same; I precut a bunch in 30 seconds so they're always ready.
Never close the lid! When the coffee is about to finish brewing is time to turn off the stove and if it gets angry, cool it down with tap water, never wait the bubbling sound! That means steam is coming out and thus bitternes.
The lid MUST be closed to keep temperature constant.
Lol
😂
Ummm. He's talking about keeping the lid shut when you're CLEANING the pot not brewing. Thus the title or did I stupidly miss something unlike the fifty one people that liked this comment.
Yes, as long as the pot has been screwed in tightly having an open lid on top is not gonna affect the brewing of the coffee. And he’s absolutely right most people leave the coffee on the burner for too long. You need to remove it before it starts that “gurgle” sound.
Thank you very much. My coffee hasn't been good as of late so I will give your methods a try.
the most difficult part is noticing when the all the water has passed through the coffee, how do you know it is done?
Yes
What i just did now is see how much the final coffee reaches the big pot and mark
the steaming should be the best sign for that
I use aero press filters, and fill with hot water. Would not recommend allowing the water to empty as the steam burns the coffee on the way through. Just my thoughts anyway.
I’m curious how much the low heat really helps.. boiling water is boiling water right? Whether it gets there via a slow temperature buildup on low heat or a quicker one on high heat, the water coming up through the coffee will be the same right? If I’m missing something someone please explain.
They say high heat could burn the grounds before it starts eruption mine came out bitter one time but I was using the biggest size moka about 5 cups water.I even use hot water in the big moka pot to speed up the eruption😂
It’s more about how fast the water passes through the coffee
the home-made WDT tool (cork + toothpick) really stuns me!~~~very impressive
Also you can use filters for airpress, fits more better
To make this much easier, use an Aeropress filter. That will fit perfectly in the basket.
Yeah I do use those I just know that not everyone can find them they would have to get them online and the other ones you can find in every store that's why I thought I would mention both options
@@espressodoctor I just looked for a mold that corresponds with the silicon ring inside, and cut the shape out from a standard coffee filter.
Better yet grind your own beams, so you get a coarser grind and it solves the issue.
I would keep the lid off for the entire brew, soon as it starts splurging then take off the heat.
what moka pot brand did you use? looks like you use unbranded one.
Use a aero press filter it's small and works well.
I will try these techniques. Thanks
Grazie ☕️ I appreciate the tip about using the coffee filter to eliminate sediment. Because you DYIed the cork with toothpicks, I wanted to share with you how my late father, who was a Sommelier & then sold fine Italian wine in the N End of Boston eliminated sediment in wine. He would use a coffee filter. 110% all the time, unless the wine went bad.
You are welcome glad you liked the vide and my tips really appreciate the comment!
I've got 7 filters from 1 filter hario number 2 for my 3taze moka
I grind fresh for every single shot!
I tap my half cup Moka express!
No paper filter. A coffee spoon of coconut oil and one of raw / coconut sugar to ge the abslutely best coffee in the world!
Or rather the best coconut coffee in the world.
Aeropress filters fit perfectly
i had the idea of putting that filter even before watching this video . thanks for the reassurance that i can do so ; )
Allow me to share my needle distribution tool made from the 1st (high E) guitar string. Cut the string into 10 - 15 toothpick lengths. Use a safety pin or needle to make the guide holes in the cork. Follow the toothpick design in this video, just use the segments of guitar strings instead of toothpicks.
Makes great coffee but now you have to play guitar like Keith Richards in Honky Tonk woman!😂
ahahaha love it. i'll try it next time i buy strings
Nylon or Steel String?
I hate to alarm you, but you may be god. Brilliant 🤘🏻
Hi coffee lovers i have a question please answer. Can you use a big 3 cup moka pot to make only one cup of coffee? Thanks
yes, this is actually what most people do. The flow of coffee that exits first is the densest and it tastes the best. From my experience only half or at most 2/3 of the amount of water you pour into the lower chamber turns into good coffee so I always pour that good part out before leaving the moka pot on the stove for the rest of the water to come out, the latter amount of coffee is usually more watery and sometimes more bitter.
You can use filters for Aero press it's a perfect fit for this size 3 cups
A filter really really makes a difference. I buy round filters the proper size for my 12 cup from Amazon.
Dose it have to espresso grounds
Thank you. Just bought this pot.
You are welcome, hope you enjoy your moka coffee
I am very new to this and I enjoyed your video very much. Gave me a a lot of tips.
You are welcome!
could i just cut the filter into round shape that will fit inside the moka pot
Yes Aeropress filters work just fine as well
do you brew it untill all the water is evaporated or do you stop before?
would never have guessed to use a paper filter. thanks! sidebar but interesting, i hope: paper filters get rid of a few things that raise our bad (LDL) cholesterol. "Paper filters trap cafestol and kahweol, which are fatty substances in coffee beans that can increase cholesterol." whether it's drip coffee or moka pot, keep that in mind!
Can someone tell me, Does it taste the same as just brewed coffee with hot water?
which tastes better? moka pot or aeropress ?
My guess is if you screw down the top portion of the mocha pot to seal you could tear the rest of the paper off to prevent it from catching on fire if you're using the gas range.
I can't believe you used a regular filter like that! I just cut circles to fit from a regular filter while others say the aeropress filters work.
You can always preheat the water so you expose coffee to less heat and will avoid bitterness
I recently just learned that
Yess i agree with you
That's a myth. Bialetti designed the Moka to work by heat expansion, so it's never supposed to boil. The heat expands the air and water inside until it forces the water up through the pipe at a temperature lower than boiling. So you need to start with cold or room temperature filtered water so the temperature rises the number of degrees needed to create the pressure without boiling.
The way to prevent burnt bitter flavor is to use a low gas flame or a preheated medium electric stove, then remove the Moka from the stove immediately when you first hear it begin to gurgle, which means the reservoir is almost empty. Let it finish brewing off the stove from the heat inside the pot. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour immediately.
When you take it apart to clean it, you should see leftover brown water in the bottom that has fines in it. That water is not supposed to go through the coffee because it dilutes it too much and has fines. By removing the pot from the heat early enough, you don't need to use a paper filter because the water with the fines doesn't go through. This is the correct traditional way to do it.
There are very few tutorials on UA-cam that teaches the authentic way to make Moka espresso per Bialetti instructions. See "Annalisa J Moka pot" first, then watch, "Il Barista Italiano Moka," and "Italian with Bri Moka." The illy espresso channel also has a good short Moka video.
@@photina78 "then watch, "Il Barista Italiano Moka," and "Italian with Bri Moka"
These two videos contradict each other about the amount of coffee and levelling off the grounds.
Forgive me but don’t you have a round filter for moka pot sold where you live? Its available for all size of moka pot in both white and brown paper
Great video! Very helpful tips. Thank you.
Appreciate it !
How many cups can you fill after this?
2 to 3 cups depending how long your want your coffee
Thank you for your great tips!
Good tips! Thank you so much
I tamp and it it amazing.
I fill my funnel and tamp down until it is half to two thirds full.
Not a hard tamp, but solid.
My grinds are slightly larger than powder.
Best coffee on the planet.
Period.
Just bought one all your tips seemed ecellent.
appreciate it !
I have recently started cutting up kitchen roll paper to use as a filter. My coffee ☕ tastes much smoother and has no trace of grounds.
Also the water boiler stays clean.
Do you just put the whole sheet on and let it overlap like the guy in the video or do you cut it roughly in shape?
@@ludwigderludeprobably better to cut it to size to prevent wastage. alternatives are aeropress paper or mesh filters
Kitchen roll is almost always bleached
Use an arepress filter. They fit perfectly.
If using 6 cup maker! but I wanna make only one cup for myself ? How to do that?
You have to buy reduction for example 6/3 or 3/1
buy a 1 cup moka pot.
Have you ever tried a Turkish technique, but removing the pot from the heat long enough for the coffee flow to stop, and then replacing back on the heat, repeating 2 or 3 times during the brewing?
Oh yes Turkish coffee is very popular here I should do a video on that as well
i've heard aeropress filters are a good choice and make it easy
I use coarser grounds for the Bialetti. I runs into the basket like fine sand… No clunking and no need for extra filtering. There is never debris in my pot. And I use warm water.
Coffee ground too coarsely will result in a brew that's under-extracted and tastes thin, bitter and sour.
Why don't you get at least 2 uses out of each filter by tearing it in half? Or possibly 4 uses by cutting each side in half? It looks like each side would fit 2 circumferences.
Interesting with the filter paper, will try them thanks
You're welcome! Let me know if notice a difference whether for the better or worse
@@espressodoctor been using filter paper a few times now and it does the trick, now my coffee is closer to an espresso, much thicker and has more body to it.
Use filter for aeropress..
Why can't you just filter the coffee afterward before pouring in the cup?
It wouldn't filter easily through a coffee filter.
I use an electric Moka Pot, I have never experienced boiling over or bitter coffee.
Always pour hot filtered water into the pot before so it sits over the heat less time so that the coffee doesn't burn and get that bitter taste
yeah apparently from what I can see in the comments that's the only thing I missed for preparing the perfect moka coffee
I have yet to see any evidence that it’s possible to “burn” the grounds while they are waiting for hot water to rise up from the base. That said, using warm water rather than cold means that the coffee starts brewing at a higher temperature (see the experiments by James Hoffmann and others) which Hoffmann suggests is usually a good thing. Bitterness usually means over-extraction. I find that a slightly coarser grind or stopping the brew early help with that
Great tips
Cuting the filter with ✂️too complicated?
haha you are right I should have😂
awesome - what coffee beans do you recommend? i like a strong espresso shot before the gym in the morning
Definitely Illy Intenso amzn.to/3RifXC4 or Illy Forte amzn.to/3VAu8Fn forte is stronger
Cold water??
Does this pot work with induction plate ?
No, don't think so
This one does not.. but :
- There are special plates that you can put between the induction plate and the mokka pot (induction heats the plate, plate heats the mokka pot)
- They (Bialetti) makes a mokka pot from a different material that can be used on induction directly.
You can buy an adapter to sit on your induction plate so it heats up none induction pots ad pans
I bought a stainless steel moka pot that works directly on my induction top.
I cut the filter nice round that it will fit into thebasket
Also if you use just off-boiling water in the reservoir you cut down the wait time and prevent overheating and boiling of your coffee in the upper chamber
Adding the coffee filter does make a big difference you do not have any settlements in your mocha pot and the coffee is very clean. Thank you for your idea.
Exactly, you are welcome
Is not dangerous with paper filter? What if I filter coffee with paper in ending after process ?
@@87dusky you can but it's just a lot more messy try it
Try a Aeropresd coffee filter there's paper and a reusable metal one
@@87dusky Honestly, there's no need for a paper filter here. Because the mocha pot already has 2 filters. I have never had coffee sediment in my cup in 3 years.
Que artilugio para eso vende filtros de 51mm
solo te falta ponerle una bufanda de invierno
If I don't fill the coffee till the top will it have a difference in the intensity of the coffee? Will it be less strong? Also any tips to get strong coffee from moka pot
Yes if you put in less coffee it is going to be weaker, for stronger coffee you'd also want to find a coffee blend or strain that has a higher intensity level on the packaging usually it's like 1 to 10, and the higher the stronger obviously, I know this one is a pretty good and it's strong, Illy Intenso amzn.to/459evH7
@@espressodoctor thanks for the recommendation it is not available in India but will look for something similar
Why you dont use boiling water ?
Thats another way of doing it
Thanks 🎉
Or brew it the regular way and pass it through the filter afterwards to get rid of any bits of ground coffee.
You can do that but it's messier and more of a hussle
The filter also helps a better extraction
Can you give any tips for more creme
Use fresh beans and grind them as you need them.
there is only way to achieve that with this method of making coffee. you have to first set the required sugar aside and ready in a cup. then, keep the moka lid open and watch it. no sooner the first few drops come out, pour it quickly in the cup with the sugar. put the moka pot back on the stove. while that's brewing, start to rapidly beat in the drops of coffee and sugar together with a spoon until you create a paste. then once the moka pot is done, pour the coffee over the paste you just created and gently stir. it will create the creme you're looking for.
why you Don't use instant coffee powder?
Can we make a single cup with method
Yes it only depends on the size of your moka and/or how much water and coffee you put
Mine no longer oozes out. It gurgles and doesn’t complete. 4 months old 80.00. Pissed 😡
Something is not right. Maybe the rubber basket is defective. Def get a refund.
Can we mix with milk ?
Yes of course
Aeropress filters fit the small moka pots.
His reason for using the filter is to strain any coffee grounds. He says there's always coffee grounds in the brew, which I've never, ever seen in mine, when I brew it the regular way without using a filter.
Far from a perfect cup of moka pot coffee.
But I suppose the best way to make a cup of coffee is the way you prefer.
Great video.
Well said
Couple of tips dont use espresso grind it needs to be courser never tamper it doing this will save you money (stop using filters the moka already has one if you actually no how to use it) also use boiled water in the bottom instead of cold water also leave lid open and take it of the stove just before it gets angry and starts spitting this will make a much better espresso or espresso base for what ever coffee your making
stovetop fire has entered the chat, remove the paper filter if youre using gas like most people lol
lol just lift it up and mind it
Anyone have suggestions for why my pot sputters the whole time it's extracting? It doesn't come out in a smooth, continuous stream.
it could be that you haven't screwed the pot thight enough or your heat is way too low
@@espressodoctor Ok thanks, I'll try those fixes!
if its sputtering a lot u may have too high a heat.. with Moka pot it is always recommended to go low heat and slow brewing.. its worth the wait. using high heat will push the steam/water thru the grounds too quickly and not extract the full flavor of ur coffee grinds and it will simply go thru the middle and up into the pot. low heat always for the best extraction
From my experience, this happens because the coffee is clogging the filter. I never press it so I'm not sure why this happens, but what helps me is filling just 3/4 of the basket. It honestly doesn't taste watery for me this way if you're wondering.
I use an aeropress filter and that works perfectly.
Thank you I am going to try the filter. My coffee doesn't taste very good, I also need to chill out on the burner heat. THANK YOU
You are welcome, let me know how different it tastes.
uh... if you want to filter it just buy Aeropress filters. They fit perfectly in this size and you can wet it and stick it to the top of the moka pot prior to screwing it on. Also I just preheat the water(boil it) and then add it to the Moka pot... add basket w/coffee etc. Screw it together with a towel (it'll be hot obviously). I don't keep the heat on so as soon as I see coffee coming out, I shut it off and it finishes without additional heat. Basically James Hoffman's technique.
Very professional tips indeed.
Thank you for the video! I`ve started to make coffe with moka pot very recently, and despite now I`m getting a good coffe, I wonder if it`s normal that there are always kind of 20 to 30% of water left in the water tank after the process; so to get this good coffe I use to put 80 to 90% more water than the measure (for overal losses) I want to drink or serve.
Just turn up the heat a bit more and make sure you are securing the top and bottom sections of the Moka pot that you are tightening them as much as you can so that there's no air coming out there because that can happen
Thanks alot for great tips..big clapping from Middle East to u .Egyptian pass by ur video's @@espressodoctor
@@espressodoctor I would like to add, that it is also important to not to use to much force (if you cook the coffe without your coffee filter idea). tightening it to much can also result in pressure and water coming out of the side of the can... Happened to me once, when I tightened it during the cooking. After the tightening there was even more water coming out.
From what I researched it is actually normal to have residual water in the base. Check out details in the video called "the ultimate moka pot technique episode 3" and the guy does mention the remaining water.
Yes, that's normal, the part below the funnel. The rising of the water is caused by the expansion of the air contained in the upper part of the kettle. When the water level drops below the level of the funnel, the air comes out freely, perhaps carrying a little water if the flame This is too high, but this is a practice to be avoided.
Biancoo moka pot use a paper filter also
Thanks mate, I'll try it tomorrow morning. I've watched many videos on the subject, but this, looks very promising. Tante gracie ancora!!!
You are welcome let me know how it tasted
@@espressodoctor well, I felt a big difference. Using the filter, the taste was much better...
If you're going to use a filter, why use a tappered or "cone" shaped? Use the flat bottom shaped automatic drip filters!
Are you guys not putting sugar in your coffee?
I'm putting stevia
Is the pot edible?
What pot?
Heading back to James Hoffmans channel
Thank you.
Start with steaming hot water. This way the coffee ground itself won't burn, because it's a shorter time in the pot. No bitterness
hmmmm, the brewing of the coffee grounds starts after the water is boiling and the steam is pushing its through the coffee. so whether you start with cold or hot water doesn't matter, because the action starts once steam is pushed through.
A gringo making coffee, good laugh, the filter is the cherry on top of this comedy act!!!
Sounds like he has an accent I don’t think he’s a gringo
The filter is hesdshake worthy. Adding waste for no reason...ugh
Using a paper filter is a complete waste of time, and paper filters. There is no benefit in flavor or finished product. I've been making Moka Pot espresso for years and coffee grounds in my espresso has certainly not been a problem. However, using a paper filter may restrict flow and potentially cause your Moka Pot to over-extract. A Moka Pot works similarly to a traditional espresso machine using pressure, but at a lower PSI. As such, NO barrista would ever consider putting a paper filter in their espresso machine - ever. Absolutely no reason to do so in a Moka Pot either.
Hope this tip was helpful.
It comes down to personal preference, I drank moka coffee without filter paper for years before, and once I tried using paper filter it was a game changer for me, the cup of coffee is just much cleaner and I noticed a difference in the taste and strength as well, but you're right I don't think you'll ever find a coffee chop that will make it this way.
@@espressodoctor I tried it too, absolutely no improvement in flavor, whatsoever. And I've never had any problem with the cleanliness of my Moka Pot espresso brew over my many years of Moka Pot experience. Nor in any of my over 15 different Moka Pots (multiple sizes: 3, 6, 9, and 12 cup models, 2 and 4 cup Brikkas, stainless steel, Bialetti, Gnali & Zani, Alessi, and others). But, since the paper could restrict the brew flow, you risk over-extraction - resulting in possible bitterness.
Thx for your reply!
@@frankhughes001 It sounds like you have a lot more experience than me with Moka then haha, you are welcome, it's always fun exchanging opinions.
@@frankhughes001 My coffee hasn't been tasting very good and comes through with sediment and grounds. 2 cup Bialetti that I've been using for a year now.
@@TheSnerggly Did it used to taste good and now doesn't, or has it always been unpleasant? What coffee do you use (brand, roast, grind)? Also, very important, the Moka Pot makes essentially espresso. MUCH stronger than traditional American coffee, if that is what you're comparing to or expecting.
Mille grazie
Don’t light the filter on fire if you have a gas stove though
That would be a smoking hot coffee…😂
Cut the filter in circles to fit. You will get 4.
Or if your brain is working prior to coffee, you can use scissors to trim off the excess filter from around the pot. 💡Bright Idea. LLC
lol doubt anyone's brain working prior coffee