This tutorial on Moka Pot coffee is so informative! Loved how you compared it with the Bambino Plus. Perfect guide for anyone looking to step up their coffee game. Thanks for sharing! ☕👏
As a long time moka pot user what I’ve learnt is that grind size and amount of coffee in the basket are very important . For example on a Baratza virtuoso + grinder I would typically keep it on grind size 10 . It should be coarse like salt. Also would maintain a ratio of about 8.0:1 to 8.5 :1 of water to coffee . Ratios may be varied if you choose a coarser grind . Also the moka pot has a tendency to give you bitter and dull coffee if you let it go till the final sputter . I typically dunk it in a pan of water just after the beginning of the frothing and before the sputter . Takes some experimenting but it’s worth it . Finally , yes a good strong and full bodied coffee . In the right hands the moka has its own charm .
I love the moka pot, its my daily driver. It looks good to me; I usually turn off the heat source and let the residual heat continue the brewing process that way you don't get the angry sputter
Note, if you have an induction cooktop (like I do), Bialetti does sell induction-compatible stainless steel moka pots. Plus, you can toss them in the dishwasher if you like to keep them clean (I know that there are folks who think they should remain "seasoned," I am not one of them)
3:08 And also the little mustached man pictured is his sun Renato Bialetti who actually made moka pot that popular and one of the corner stones of Italian coffee culture and whose ashes were buried in a giant moka pot (look it up it's fascinating)
All good but I wouldn't wait for it to sputter so strong. As soon as you see change from steady flow to bubbles, take it off and pour, no need to play with cooling down as this is time wasted and overextraction. Lastly, clean you mokka pot, please, as all that residue will affect the taste, it doesn't need much, just warm water rinse.
In pratica, quando si arriva allo scoppiettio significa che l'acqua residua nel boiler non riesce più a risalire e quindi diventa vapore. Ecco che la temperatura sale a 100° gradi e tende a bruciare il caffé.
Moka pot can be tasty (if you start with a clean device…), but it is no espresso. Also at least the coffee should be weighted to get consistent results. Water quality (mineral content) is important, too.
This entire video is typically American in scope: Added literally nothing insightful and just gave a uselessly vague and paired back rendition of making coffee in a bialetti. The only takeaways from this video as against others were mistakes you brazenly made, haha. Thumbs down for catfishing with high res production value but low substance content.
Apprezzo invece l'idea di proporre una classica alternativa italiana alle usuali estrazioni, nel mondo. E comunque chi vuole, può approfondire la tecnica con diverse alternative. C'è chi spegne la fiamma appena esce il primo caffé per almeno un minuto e poi riprendere il riscaldamento sempre con una fiamma lieve. Chi mette l'acqua fredda nella macchinetta e lascia che sia la caffettiera a fare tutto il processo sin dall'inizio. Comunque evitare il borbottio, è cosa buona e giusta. Anche se riempie l'aroma del caffé nella cucina ed oltre... davvero piacevole soprattutto appena svegli. 🙃 ps: detto fra noi, la maggioranza degli italiani non badano molto alla tecnica e lasciano gorgogliare il caffé senza tanti pensieri esistenziali.
I'm no expert but heard that it also helps if you clean the pot before use.
If the Italians see your comment you may be barred from visiting there.
We really don’t want to taint it with soap residue. Typically a good rinse is all we need for a moka pot or French press.
I think you’re right…
@@becksfarmhousecoffee "soap residue" bruh are you mentally ill? just wash the soap with the water afterwards
This tutorial on Moka Pot coffee is so informative! Loved how you compared it with the Bambino Plus. Perfect guide for anyone looking to step up their coffee game. Thanks for sharing! ☕👏
Glad you enjoyed! Do you have a favorite coffee for the Moka pot?
As a long time moka pot user what I’ve learnt is that grind size and amount of coffee in the basket are very important . For example on a Baratza virtuoso + grinder I would typically keep it on grind size 10 . It should be coarse like salt. Also would maintain a ratio of about 8.0:1 to 8.5 :1 of water to coffee . Ratios may be varied if you choose a coarser grind . Also the moka pot has a tendency to give you bitter and dull coffee if you let it go till the final sputter . I typically dunk it in a pan of water just after the beginning of the frothing and before the sputter . Takes some experimenting but it’s worth it . Finally , yes a good strong and full bodied coffee . In the right hands the moka has its own charm .
I love the moka pot, its my daily driver. It looks good to me; I usually turn off the heat source and let the residual heat continue the brewing process that way you don't get the angry sputter
Note, if you have an induction cooktop (like I do), Bialetti does sell induction-compatible stainless steel moka pots. Plus, you can toss them in the dishwasher if you like to keep them clean (I know that there are folks who think they should remain "seasoned," I am not one of them)
Very nice! We might have to get one of those too!
@@becksfarmhousecoffeeI bought very small carbon steel crepe pan. $10CAD.
3:08 And also the little mustached man pictured is his sun Renato Bialetti who actually made moka pot that popular and one of the corner stones of Italian coffee culture and whose ashes were buried in a giant moka pot (look it up it's fascinating)
All good but I wouldn't wait for it to sputter so strong. As soon as you see change from steady flow to bubbles, take it off and pour, no need to play with cooling down as this is time wasted and overextraction. Lastly, clean you mokka pot, please, as all that residue will affect the taste, it doesn't need much, just warm water rinse.
That's a pretty fine grind there, I know some Moka pots can struggle with this fine of a grind.
nah. if your gasket is clean and your basket isn't dented you can brew with an espresso grind even. (I've done it by accident and it's been fine)
I twisted the pot using the handle once and the handle snapped off. Important to use the top to twist it, yes
Ooof. Yes, definitely use the top. 🙏🏼
Thanks, after seeing your video I will try grinding a bit finer
Glad it helped! Let me know how you like it once you try it!
Care to share your grinding chart?
Great video guys! Also very important to not pack the coffee into the brew basket like espresso.
@@Chris_Cable Thanks Chris! And yes, totally!
As soon as the sputter starts, its too late
Why do you say it?
In pratica, quando si arriva allo scoppiettio significa che l'acqua residua nel boiler non riesce più a risalire e quindi diventa vapore.
Ecco che la temperatura sale a 100° gradi e tende a bruciare il caffé.
Don't forget the Anisette!!
Moka pot can be tasty (if you start with a clean device…), but it is no espresso. Also at least the coffee should be weighted to get consistent results. Water quality (mineral content) is important, too.
Definitely would agree it’s not an espresso. We have well water at our house and it makes some gooood coffee.
Cortaditos. My moka pot crack.
Mokapot makes moka. Not Espresso
That's one crusty moka pot full of rancid oils
We love some good seasoning.
worth it? What do you mean worth it? It's the cheapest coffee maker on the market
Very true…I guess it’s worth it 🤷🏼♂️
This entire video is typically American in scope: Added literally nothing insightful and just gave a uselessly vague and paired back rendition of making coffee in a bialetti. The only takeaways from this video as against others were mistakes you brazenly made, haha. Thumbs down for catfishing with high res production value but low substance content.
Glad you like the video 🙏🏼
Yes tthis was exceptionally awful.
Apprezzo invece l'idea di proporre una classica alternativa italiana alle usuali estrazioni, nel mondo.
E comunque chi vuole, può approfondire la tecnica con diverse alternative.
C'è chi spegne la fiamma appena esce il primo caffé per almeno un minuto e poi riprendere il riscaldamento sempre con una fiamma lieve.
Chi mette l'acqua fredda nella macchinetta e lascia che sia la caffettiera a fare tutto il processo sin dall'inizio.
Comunque evitare il borbottio, è cosa buona e giusta.
Anche se riempie l'aroma del caffé nella cucina ed oltre... davvero piacevole soprattutto appena svegli. 🙃
ps: detto fra noi, la maggioranza degli italiani non badano molto alla tecnica e lasciano gorgogliare il caffé senza tanti pensieri esistenziali.