I've posted a written reference guide for your convenience here: medium.com/coffee-asylum/the-miraculous-moka-pot-4a3bb6be3283?source=friends_link&sk=c452ffbb7e4212a5f095d4e772378e2e
I have to give credit where credit is due, your method was so clear and concise that I understood it immediately and successfully brewed a great cup of coffee without any hints of bitterness, I have seen countless videos demonstrating the typical brewing method but I’m convinced this is the only way to correctly use a Mika pot. Thank you!
I agree. I have watched other videos on how to use the Moka pot and had to laugh because no one detailed the process in similar ways. Some lid up, some lid down, some preheat water, some never preheat water. I made my first pot yesterday following some other rules and the coffee was horribly week and flavorless. Thank you. Today I will attempt your method.
I can just say WOW. For many years I used a Nespresso pod machine because I never liked the taste of coffee from a moka pot. Yesterday I ran out of capsules and decided to try making coffee with the moka pot using this method. It's infinitely better than the Nespresso machine I have and even better than some coffee shops
Like a lot of the commenters here, I used to think my Bialetti was only capable of making burnt, bitter sewage only suitable for being drowned in milk and sugar. I tried your method this morning and couldn't believe how rich and lusciously textured it came out! Thanks for sharing your technique.
Wow! Never heard why tapping was an issue. Learned a lot and greatly appreciated. I'm 63 and my first cup of coffee was in Venice May 2023! Our apartment had a Moka pot and we fell in love!
This is actually my favorite moka pot tutorial because the process is so simple. It mainly boils down to try to stay close to the sweet spot where there is just enough coffee flowing that it doesn't stall. Personally I start cooling underneath the water tap as soon as it the first sputters appear (which look noticeably different when it gets past the "point of no return"). So far I got satisfactory results with it and I like how simple this process is, no hassle with measurements or timers and just play around and get that feeling for it, which is kinda rewarding if it works out well :)
Extremely happy with the result. I used to simply put in cold water and use max temperature until I could hear the bubbles; the coffee tasted burnt but strong. I then started using boiled water, which improved flavour a lot. This is the next step in the journey…
Many months ago, when I bought Moka Pot, I followed James Hoffmann method and it never tasted good. Then I came across this video and made so much better coffee. Delighted, I shared the link of this video on one of James Hoffmann’s videos as a comment and he watched it. In his ‘the ultimate moka pot technique episode 3’ video, he gave a shout out to this channel at 8:54 time stamp 😊
@@jakamar42 I'd say this video overexplains it as Hoffman's is simpler. Understanding the heat application is important but it's overemphasized in this video. YMMV but I've gotten great coffee from my moka pot with less work than what's explained here.
Oh. My. God. I can't thank you enough, man. I actually started my passion for coffee with the moka, I accidentally got an absurd quality brew on my first trial, beginners luck I guess lol. And ever since then, which is about two years ago, I've been trying, hugely unsuccessfully, to get to that beautiful coffee in this thing again, only getting bitter and awful coffee. I was about to give up, found your method, gave it a try... And I couldn't be more pleased. My mornings will be SO much more satisfying from now on, and I owe it all to you. Much love my man, keep on posting quality content ❤️
I am surprised by so many negative (and also offensive) comments. I haven't tried the method that The Wired Gourmet proposes yet, but I am impressed by the logic behind his explanations. One may continue to prepare the moka in old style way (=cold water into the bottom chamber and then letting the coffee gurgle) and can also argue with this method, but lets argue using logic and facts.. I have used Moka Pots for years (old style Italian way) and must say there's plenty room for improvement when it comes to the coffee taste, texture, body.. So why don't try this method even out of curiosity?
Thank you!! My Bialetti had become nothing more than decoration as I had given up. I blamed my induction hob as I always got pumping heat followed by sputtering and hissing, always bitter coffee! After seeing countless videos to no success, I followed your instructions as a last try and the coffee came out perfect!! But of course, I spilled some 😭 Rest tasted exactly how I remembered in Italy. You helped start a rainy Holland morning out right, thanks again!
ok i'm currently at the point of giving up, i use induction and i've already considered to use my beautiful Bialetti pot as a decoration 😅 this is my last hope, wish me luck 😅
This may sound crazy but I enjoy my Moka pot coffee more than my espresso from a vastly more expensive setup. Great method, really unlocked what the Moka Pot has to offer for me. Thank you!
I’ve grown up with Moka pots all my life with hand me downs from my Italian Grandfather. I’ve watched many videos on you tube showing good tips and tricks on how to get the best brew from Moka pots. I had a good system in place and can make good coffee from the Moka pot, but you added the science with a tweak here and there and I got to say after following your steps, it was the best tasting espresso that I have made from my Moka pot. I am very surprised at the difference. Your version produced a fuller bodied coffee with less bitterness. I am now off to work with a big smile on my face. Thank you for sharing. N.B. The timings of my brew fell into line with your instructions.
I never got a good brew from my Moka Pot until I followed your instructions on this video and the "Advanced Voodoo" video. Amazing difference in quality. No more burnt taste and the coffee is nuanced anf flavorful. Thank you!
I just tried this technique and wow it’s the best coffee I have ever tasted from this. Thankyou so much for taking the time for making this video, I have shared it with everyone that I know has one of these
Just did it. Wow. I work at a cafe and was surprised that I immediately understood what he meant by "real espresso flavor". Really. It tastes just like good espresso.
This video is completely amazing. I was getting bitter coffe with the classical "use cold water to stop the extraction process" that everyone else says. Then tried this way. Made a perfect puck, then heated it slowly, and finished the brewing process with less water than normal. The coffee tasted like goddamn chocolate. Like CHOCOLATE! and no bitterness to be found. Excellent video. Definetly the best moka pot technique i've found on the internet. In my experience i fill the puck as many times as necessary to make it perfectly even and full (also with the filter on the bottom it's normal that it takes a few shakes for the coffee to occupy the whole space, but the result is so worth it). Also, i still don't have an aeropress. Otherwise i would try that method as well. Bought the moka pot and french press 3 weeks ago to begin my coffee adventure, and thanks to you now i'm a moka pot magician! Cheers! For the moka pot voodo gods and their prophet 😜
I am following all the steps precisely and cant get real good results. I am always having stomach aches from my mokka pot. Never had this from coffee before. Hmm
@@rumpel.856 maybe the coffee is too dark? try with medium roasted coffee, and with something that has sugary notes. Dark roasted coffees are never well recieved in my stomach. Let's say in a range from 1-10, anything above 6.5 is a no no. And also, try starting with cold water. This sometimes sweetens the brew. It depends on how dark the roast is. The darker the roast, the better this tip works
I have seen numerous videos on how to make a better cup of coffee with the Moka pot. This is the one that helped me make the best cup of Moka pot coffee I have ever brewed. My husband noticed the difference and we're both enjoying our coffee much more. Thank you!
Pulled out my 15 year old moka pot from a cupboard today and used you method - wow it was really good! Grounds were fully/evenly saturated. This is great advice. Many Thanks !
Wow, thank you so much Thomas. After watching numerous other how to videos I still had questions, and wasn't getting good results. Your videos really helped me to understand what I should be doing: how to properly load the coffee into the funnel, and the concept of coffee weight to water ratio are missing from other videos. I also like how you show to evaluate the spent puck. Priceless.
I did it wrong my first try but I had fun! I took notes and after watching the video again, saw my mistake. I’m excited to try again! Thank you so much for teaching us! I appreciate your guidance!
Thank you! I bought the Venus two cup and was going to return it. The patience in the process you mentioned in your video is enjoyable. I couldn’t believe how the coffee broke apart just like yours instead of that soggy powder I thought was the norm. Also the colour is amazing in the brew not the watered stuff I was used to. Thanks again for sharing this amazing process.
I rarely comment any videos I watch, but after having made my first coffee using a Bialetti I feel more than obliged to thank you. So, thank you for all the meticulous details and the science you provided us with, that hide behind a simple cup of coffee. All your videos are fantastic and kudos to you sir.
It worked, best results I have yielded. Reminds me of the v60 Japanese method . 90 - 95 degrees celsius heat and 2-3 minutes of brewing. You're a winner, big thank you.
I MADE MY COFFEE HIS WAY TODAY AND IT WAS EXCELLENT. AFTER TWO YEARS OF BURNT COFFEE USING THE BIALETTI COFFEE POT, MR. VOODOO HOODOO, YOU DO YOU, TAUGHT ME PERFECTLY FROM BOTH OF HIS VIDEOS. THANK YOU, CAUSE YOU DO COFFEE RIGHT! ☕
Had a Moka pot years ago and didn't use it much because it made really bitter coffee. Saw your video and it convinced me to try again. Just got a new Grosche Milano Moka pot and followed your method and my first cup came out perfect. Thank you very much for the great video.
Finally someone who is suggesting a 1: 3 ratio, just like I manage to brew. Internet is full of suggested 1:7 , 1:10 , 1:12 ratios and I was wondering if I'm doing it wrong since I can't produce any more coffee in my 6 cup moka pot. Great video!
Made my first successful brew using this video’s guide. Thank you so much. I have ADD, and could follow it without any issues so that’s a further testament to your meticulous instructional delivery.
Yes to this! In the same boat and this is the best and most detailed breakdown. I've been burning or making watery coffee with my mokapot and I'm excited to try this!
I tried this today and I think i got a solid puck, but is it supposed to come out pretty dark? My wife says it smells burned to her instead of the usual coffee smell when I do slow pour. It's more concentrated so I figure the smell might be a bit more intense too right? Or is this wrong. I'll take my answer off the air.
@@mexist you’re 100% right. More concentrated is the best way to describe what moka pot is, compared to pour over. It depends on the roast, they’ll usually come out darker than their pre brewed state, so if you’re using a dark roast then it’ll look charred. It’s worth noting that dark roasts, anecdotally this has been my experience, tend to smell charred or Smokey after brewing. Go by taste of the brew rather than smell of the puck. ;)
@@mexist don’t do It. You’ll ruin your moka pot following this video. Or burn yourself. It goes against almost a 100 years of Italian testing. Starting at room temp on medium heat and removing it from the stove maybe 10-15 seconds after it starts flowing is the way to go. You put it back a few seconds if it stops flowing to quickly, but not much more. And you DON’T cool the base in water. That’s the best way to ruin your seal.
In many moka pot how-to videos, people complain of bitterness, and think the coffee is over-extracted. I think The Wired Gourmet is absolutely right; more times than not the coffee from moka pots is under-extracted - that is, there hasn't been enough time for the water to be in contact with the grounds. In my own experience, I had a lot of watery/overly-acidic brews from my moka pot. After following this tutorial, I've gotten amazing coffee! Thx!
Thank you so much. Your video and the Bould Brothers video put me on the right path to great moka pot coffee. In short, I fill the basket about 3/4th, fill water just under the valve, place it on a flame well within the walls and as soon as the coffee starts spouting, i turn the flame to minimum and let the coffee spout very slowly. Then, when the flow rate increases at the end, i take it off and as usual, place it in a vessel of tap water till the valve mark. Been getting consistently good cups ever since. Damn! Where were you guys all this time!
Thank you so much for all your points. I am a first time user of a moka pot and was scared of all the stories I saw online. I tried your method and I have the most wonderful coffee. ❤
OMG! Thank you! This is definitely the only best tutorial I found in youtube. Been having difficulties with the acidity of my brewed coffee with moka pot and this technique resolved it! Plus it made my moka pot brewed stronger and tastier! Thank you heaps
I bought a Moka Pot recently and have been struggling a bit. Watched a bunch of videos, all running down very similar processes, and still getting consistently shit coffee despite following the steps and precautions. This process you have refined is, in my opinion, the best advice I have yet to find and has resulted in me being able to brew some quality cups of coffee. I really appreciate it and thanks for putting in the time to make this and share your experience.
In my experience when I was learning the Moka, shit coffee means your grind size is not correct for moka. All other details (pre heating, wet bed, removing at the right moment) mainly lower the bitterness, but the wrong grind size will give completely off taste. Too coarse will give tea like taste (like you make a tea of coffee beans), and too fine will screw up the process and give either watery coffee (because of collapsing, as explained in this video) either severely burned taste (because you choked the brewing process).
It's start from this video, and next day already watch almost all your video, and it's so addictive. Your logical theory + clear and structural explanation is no match Please keep making video man. Love your content
I recently dialed in my moka pot brew method after owning it for about a month, yet I still craved the inevitable urge to obsess over every variable. This video seems to be the only resource truly concerned with channeling in the moka pot, which was the biggest problem I overcame with my new coffee gadget. I previously dabbled in espresso, French press, and good ol fashion drip so it is refreshing to see a channel with so much content concerning the joy of nerding out over coffee. Hope the algorithm picks up your videos and you get more attention for the great content you put out. Keep doing you and I look forward to your next video!
just discovered your moka pot vids yesterday. So here's a story for you: This morning I used your method that you describe in this video with the addition of the hack you mention in your "advanced moka" video of putting an aeropress filter on top of the basket. (I figured if I put one there I don't one on the bottom of the basket as well--the one on top should help prevent channeling as well as filtering out the "mud".) when I served it to my wife, she sipped it and said, "mmmm, it's good. It's sweet! Did you add sugar?" No I did not add sugar. Your method works so well to bring out the sweetness of the coffee that she thought I'd added sugar. So thanks for these tips: loading the basket, pre-infusing, timing the brew, and the paper filter on top. Great ideas that work! Merry Christmas to you and yours!!
Amazing video on a Moka pot coffee . I have been using the very same techniques for the last 5 years. Some useful additions that I may add. Starting with cold water helps and gives you a sweeter, fruitier brew. Also I use the aero press stainless filter to filter my Moka. I add that and then install my gasket. Very refined cup.
Thanks. I'll have to try that myself. You might be interested in this vid I did showing a few other filter options with the Moka pot: ua-cam.com/video/M-C7azYybhE/v-deo.html
Well all i can say is thank you! I have tried many methods but for me this is by far the most consistent one that gives me the flavor and texture that i like!
you're a rockstar man, with my first attempt i able to met my 80% of expectations, perfect taste. perfect color, perfect concentration, maybe also coz, im soo passionate about this magical brewer but with your guidance ... RESPECT
Wow. This worked like a charm. Key for me from this video was reducing grind size and the tapping-not tamping-to align the fill. Not that I tamped (as I understood you couldn’t do that with Moka pot), but I always used to just fill to 30 grams of espresso, overflowing, and then screw it on. Also, in case anyone is interested, this also works like a charm with the mini espresso filters 😮
Dude, so good! I've been going back to this video like it's Scripture. I haven't timed my brew time but I went from something like 2 mins to 7 mins total brew time. love my moka pot coffee! Thank you for your thoroughness!
I followed your instructions and they worked? My first success with the Moka pot! It does have an almost hidden chocolate taste. I used illy Classico pre-ground. Thank you. I'm happily hooked.
@@wiredgourmet my cup this morning was perfect! I love that instead of spending $500 on a new espresso machine, I have great tasting coffee for 1% of the cost. Glad I invested the $200 in the Kitchenaid Burr grinder though. That thing is a champ!
Nailed it!!! God bless you my friend. P.S. Thank you also for giving me permission to buy one of those cheap blade grinders made for peasants. Was about to drop $200 on a conical burr. Pinky's up to you sir.
This is simply ridiculously great. I have now watched this four times. Just received a 9-cup moka pot and am seriously worried that I won't be able to get the best out of it. This gives me a bit of confidence.
Thank you sooo much for this informative video. Will apply this the next time I make coffee. Today was such a waste of time because I pretty much wasted around 30-45 minutes making coffee through a moka pot TWO TIMES because the coffee that came out was so little.
Thank you so much for this video. Brews have been consistent and absolutely delicious after trying these tips and tricks! Was struggling until now with the brewing time especially!
Man that's so true. I really note the diference before My coffee taste weird like burn, even I leave to use my mokka for that. But Now I really feel the coffe (sorry for My English i'm practice)
Great video. Excellent explanation of the principles behind the Moka Express extraction. Thanks for making this. I think I made the best cup of moka pot coffee using your method. I did alter your recipe/process a little bit and started with room-temperature water after doing some tests, and the results were outstanding. Thanks for sharing this! 👏👏👏
Omg what a difference bro! Holy shit this is like my first espresso at home all over again it tastes way different oppose you just leaving the heat on high the whole time. Thanks for the video this is true gold
I LOVE your videos. Great voice and explanations, the best channel about this theme. I wish you a lot of excellent videos with so much effort because they are great with so much knowledge and effort. Greetings from Serbia!
I just tried it and It was amaaaazing in the first try!! I had always problem with the bitterness my coffee has when it comes to the moka pot and with this method , It just taste as close as real espresso Thanks 🌹
Gotta say, I loved this video and your video on the Mignon. Tired of seeing youtubers prioritize production value over quality data and insights from good design of experiment. Glad you got shouted out on Hoffmann and ignore the trolls. Most can't tell good DOE from bad DOE. Keep it up!
Gonna try this method. The way you add ground coffee is very similar to how I measure flour. I was taught that to properly measure flour, the ideal technique is to gently spoon into the measuring cup, shake to settle, and level off with a knife. Kinda cool how two cooking techniques intersect!
I've posted a written reference guide for your convenience here:
medium.com/coffee-asylum/the-miraculous-moka-pot-4a3bb6be3283?source=friends_link&sk=c452ffbb7e4212a5f095d4e772378e2e
Congrats on the shout out from James Hoffman.
Thanks :)
I have to give credit where credit is due, your method was so clear and concise that I understood it immediately and successfully brewed a great cup of coffee without any hints of bitterness, I have seen countless videos demonstrating the typical brewing method but I’m convinced this is the only way to correctly use a Mika pot. Thank you!
I agree. I have watched other videos on how to use the Moka pot and had to laugh because no one detailed the process in similar ways. Some lid up, some lid down, some preheat water, some never preheat water. I made my first pot yesterday following some other rules and the coffee was horribly week and flavorless. Thank you. Today I will attempt your method.
I can just say WOW. For many years I used a Nespresso pod machine because I never liked the taste of coffee from a moka pot. Yesterday I ran out of capsules and decided to try making coffee with the moka pot using this method. It's infinitely better than the Nespresso machine I have and even better than some coffee shops
Like a lot of the commenters here, I used to think my Bialetti was only capable of making burnt, bitter sewage only suitable for being drowned in milk and sugar. I tried your method this morning and couldn't believe how rich and lusciously textured it came out! Thanks for sharing your technique.
My pleasure :)
Yeah, amazing if used right. Quite ashamed have only now learnt how to use correctly. I used to walk off and let it boil dry!
"Like a lot of simple things, it's difficult.". 😭😭😭👍
Ain't that always the case... :)
@@wiredgourmet absolutely. But from failure we learn how to do things the correct way. 😉
Wow! Never heard why tapping was an issue. Learned a lot and greatly appreciated. I'm 63 and my first cup of coffee was in Venice May 2023! Our apartment had a Moka pot and we fell in love!
I might need to watch this video everytime I make coffee.
Oh, you'll nail it after a little practice; it becomes a habit :)
@@wiredgourmet lol its such a good method!! gonna try later！thx for sharing
This is actually my favorite moka pot tutorial because the process is so simple. It mainly boils down to try to stay close to the sweet spot where there is just enough coffee flowing that it doesn't stall. Personally I start cooling underneath the water tap as soon as it the first sputters appear (which look noticeably different when it gets past the "point of no return"). So far I got satisfactory results with it and I like how simple this process is, no hassle with measurements or timers and just play around and get that feeling for it, which is kinda rewarding if it works out well :)
😂😂😂
Extremely happy with the result. I used to simply put in cold water and use max temperature until I could hear the bubbles; the coffee tasted burnt but strong. I then started using boiled water, which improved flavour a lot. This is the next step in the journey…
Many months ago, when I bought Moka Pot, I followed James Hoffmann method and it never tasted good. Then I came across this video and made so much better coffee. Delighted, I shared the link of this video on one of James Hoffmann’s videos as a comment and he watched it. In his ‘the ultimate moka pot technique episode 3’ video, he gave a shout out to this channel at 8:54 time stamp 😊
Both are similar in technique. Hoffman, being British, over explains it. But first try was very good. I have a stainless steel one. Cheers.
@@jakamar42 I'd say this video overexplains it as Hoffman's is simpler. Understanding the heat application is important but it's overemphasized in this video. YMMV but I've gotten great coffee from my moka pot with less work than what's explained here.
@@jakamar42 "Hoffman, being British, over explains it" I absolutely love this sentence
This continues to be one of the best Moka pot explanations and recipes
Glad you think so! And welcome to the channel :)
@@wiredgourmet thanks! I’ve been using your Moka pot brew method since I’ve gotten my Moka pot and I’ve been really enjoying it :3
Oh. My. God. I can't thank you enough, man. I actually started my passion for coffee with the moka, I accidentally got an absurd quality brew on my first trial, beginners luck I guess lol. And ever since then, which is about two years ago, I've been trying, hugely unsuccessfully, to get to that beautiful coffee in this thing again, only getting bitter and awful coffee. I was about to give up, found your method, gave it a try... And I couldn't be more pleased. My mornings will be SO much more satisfying from now on, and I owe it all to you. Much love my man, keep on posting quality content ❤️
Mr Hoffmann sent me here, interesting channel, subscribed.
Welcome to the community :)
Hi.
I am making coffee based on this video for over a year now. It is the best coffee I ever had.
Thank you for this.
The best moka pot tutorial for sure. After 20X times failed experiments. I finally made my first perfect brew by following your tips. Thank you❤️
I am surprised by so many negative (and also offensive) comments. I haven't tried the method that The Wired Gourmet proposes yet, but I am impressed by the logic behind his explanations. One may continue to prepare the moka in old style way (=cold water into the bottom chamber and then letting the coffee gurgle) and can also argue with this method, but lets argue using logic and facts.. I have used Moka Pots for years (old style Italian way) and must say there's plenty room for improvement when it comes to the coffee taste, texture, body.. So why don't try this method even out of curiosity?
Nice of you to say. And I think you'll like the Voodoo method :)
Don't come between an Italian and traditional ways if doing things in the kitchen or you're going to have a bad time!
The logic is there but this is way too complicated and long. Normally brewed moka pot coffee without any of this is also good. So why bother.
@@badscrew4023 Why bother? Because it tastes better. 🙂
@@maciejzmuda1339 does it?
Thank you!! My Bialetti had become nothing more than decoration as I had given up. I blamed my induction hob as I always got pumping heat followed by sputtering and hissing, always bitter coffee! After seeing countless videos to no success, I followed your instructions as a last try and the coffee came out perfect!! But of course, I spilled some 😭 Rest tasted exactly how I remembered in Italy. You helped start a rainy Holland morning out right, thanks again!
My pleasure; enjoy your moka pot :)
ok i'm currently at the point of giving up, i use induction and i've already considered to use my beautiful Bialetti pot as a decoration 😅 this is my last hope, wish me luck 😅
This may sound crazy but I enjoy my Moka pot coffee more than my espresso from a vastly more expensive setup. Great method, really unlocked what the Moka Pot has to offer for me. Thank you!
I’ve grown up with Moka pots all my life with hand me downs from my Italian Grandfather.
I’ve watched many videos on you tube showing good tips and tricks on how to get the best brew from Moka pots.
I had a good system in place and can make good coffee from the Moka pot, but you added the science with a tweak here and there and I got to say after following your steps, it was the best tasting espresso that I have made from my Moka pot.
I am very surprised at the difference. Your version produced a fuller bodied coffee with less bitterness.
I am now off to work with a big smile on my face. Thank you for sharing.
N.B. The timings of my brew fell into line with your instructions.
Thanks, I'm pleased to hear that. The Moka pot is the most misunderstood piece of coffee kit :)
I never got a good brew from my Moka Pot until I followed your instructions on this video and the "Advanced Voodoo" video. Amazing difference in quality. No more burnt taste and the coffee is nuanced anf flavorful. Thank you!
I just tried this technique and wow it’s the best coffee I have ever tasted from this.
Thankyou so much for taking the time for making this video, I have shared it with everyone that I know has one of these
Just did it. Wow. I work at a cafe and was surprised that I immediately understood what he meant by "real espresso flavor". Really. It tastes just like good espresso.
This video is completely amazing. I was getting bitter coffe with the classical "use cold water to stop the extraction process" that everyone else says.
Then tried this way. Made a perfect puck, then heated it slowly, and finished the brewing process with less water than normal. The coffee tasted like goddamn chocolate. Like CHOCOLATE! and no bitterness to be found. Excellent video. Definetly the best moka pot technique i've found on the internet.
In my experience i fill the puck as many times as necessary to make it perfectly even and full (also with the filter on the bottom it's normal that it takes a few shakes for the coffee to occupy the whole space, but the result is so worth it). Also, i still don't have an aeropress. Otherwise i would try that method as well. Bought the moka pot and french press 3 weeks ago to begin my coffee adventure, and thanks to you now i'm a moka pot magician! Cheers! For the moka pot voodo gods and their prophet 😜
Thanks for saying that. I'm glad you got it to work without much trouble :)
Welcome to the club :)
I am following all the steps precisely and cant get real good results. I am always having stomach aches from my mokka pot.
Never had this from coffee before. Hmm
@@rumpel.856 maybe the coffee is too dark? try with medium roasted coffee, and with something that has sugary notes. Dark roasted coffees are never well recieved in my stomach. Let's say in a range from 1-10, anything above 6.5 is a no no. And also, try starting with cold water. This sometimes sweetens the brew. It depends on how dark the roast is. The darker the roast, the better this tip works
@@rumpel.856 It's possible that your coffee is ground too coarsely, making it more acid (while too fine makes it more bitter).
I have seen numerous videos on how to make a better cup of coffee with the Moka pot. This is the one that helped me make the best cup of Moka pot coffee I have ever brewed. My husband noticed the difference and we're both enjoying our coffee much more. Thank you!
I'm glad I could help. Sometimes I feel like the only coffee UA-camr who actually understands this fine little gadget :)
This is the best Moka pot guide I’ve watched on UA-cam. This has really helped my understanding of how the moka pot works, thank you
Glad it helped!
Pulled out my 15 year old moka pot from a cupboard today and used you method - wow it was really good! Grounds were fully/evenly saturated. This is great advice. Many Thanks !
This is the last Bialetti video you need - THANK YOU SIR.
You, sir, just changed my life. Thank you.
Thank you. That's why I'm here :)
Wow, thank you so much Thomas. After watching numerous other how to videos I still had questions, and wasn't getting good results. Your videos really helped me to understand what I should be doing: how to properly load the coffee into the funnel, and the concept of coffee weight to water ratio are missing from other videos. I also like how you show to evaluate the spent puck. Priceless.
This guide gave me the first amazing cup of moka pot I’ve ever had, I can’t thank you enough! This whole channel is a goldmine!
Thanks, man. Glad to be of assistance :)
I did it wrong my first try but I had fun! I took notes and after watching the video again, saw my mistake. I’m excited to try again! Thank you so much for teaching us! I appreciate your guidance!
Thank you! I bought the Venus two cup and was going to return it. The patience in the process you mentioned in your video is enjoyable. I couldn’t believe how the coffee broke apart just like yours instead of that soggy powder I thought was the norm. Also the colour is amazing in the brew not the watered stuff I was used to. Thanks again for sharing this amazing process.
My pleasure. Glad it was helpful.
I rarely comment any videos I watch, but after having made my first coffee using a Bialetti I feel more than obliged to thank you. So, thank you for all the meticulous details and the science you provided us with, that hide behind a simple cup of coffee. All your videos are fantastic and kudos to you sir.
Great to hear! And welcome to the community :)
It worked, best results I have yielded.
Reminds me of the v60 Japanese method . 90 - 95 degrees celsius heat and 2-3 minutes of brewing. You're a winner, big thank you.
I have one of these on the way and have watched a few vids where Im told what to do, but this one told me also WHY. Best so far. Thanks.
This is the best, most informative video on mocha pot coffee that I have ever seen! Thank you for taking the time to do this!
Glad it was helpful!
I MADE MY COFFEE HIS WAY TODAY AND IT WAS EXCELLENT. AFTER TWO YEARS OF BURNT COFFEE USING THE BIALETTI COFFEE POT, MR. VOODOO HOODOO, YOU DO YOU, TAUGHT ME PERFECTLY FROM BOTH OF HIS VIDEOS. THANK YOU, CAUSE YOU DO COFFEE RIGHT! ☕
Thanks man, love your enthusiasm :)
Had a Moka pot years ago and didn't use it much because it made really bitter coffee. Saw your video and it convinced me to try again. Just got a new Grosche Milano Moka pot and followed your method and my first cup came out perfect. Thank you very much for the great video.
I’ve seen 30 vids on how to make it with this and this is by far the best - the hover and removal technique is “like a miracle” lol
instead of hover and remove now i just slide it to different areas of the burner grate depending on the output speed
Finally someone who is suggesting a 1: 3 ratio, just like I manage to brew. Internet is full of suggested 1:7 , 1:10 , 1:12 ratios and I was wondering if I'm doing it wrong since I can't produce any more coffee in my 6 cup moka pot.
Great video!
I followed this technique to make my first ever cup using a Moka and it was absolutely perfect!
Made my first successful brew using this video’s guide. Thank you so much. I have ADD, and could follow it without any issues so that’s a further testament to your meticulous instructional delivery.
Thanks very much for that :)
Yes to this! In the same boat and this is the best and most detailed breakdown. I've been burning or making watery coffee with my mokapot and I'm excited to try this!
I tried this today and I think i got a solid puck, but is it supposed to come out pretty dark? My wife says it smells burned to her instead of the usual coffee smell when I do slow pour. It's more concentrated so I figure the smell might be a bit more intense too right? Or is this wrong. I'll take my answer off the air.
@@mexist you’re 100% right. More concentrated is the best way to describe what moka pot is, compared to pour over. It depends on the roast, they’ll usually come out darker than their pre brewed state, so if you’re using a dark roast then it’ll look charred. It’s worth noting that dark roasts, anecdotally this has been my experience, tend to smell charred or Smokey after brewing. Go by taste of the brew rather than smell of the puck. ;)
@@mexist don’t do
It. You’ll ruin your moka pot following this video. Or burn yourself. It goes against almost a 100 years of Italian testing. Starting at room temp on medium heat and removing it from the stove maybe 10-15 seconds after it starts flowing is the way to go. You put it back a few seconds if it stops flowing to quickly, but not much more. And you DON’T cool the base in water. That’s the best way to ruin your seal.
In many moka pot how-to videos, people complain of bitterness, and think the coffee is over-extracted. I think The Wired Gourmet is absolutely right; more times than not the coffee from moka pots is under-extracted - that is, there hasn't been enough time for the water to be in contact with the grounds. In my own experience, I had a lot of watery/overly-acidic brews from my moka pot. After following this tutorial, I've gotten amazing coffee! Thx!
Thanks. That's what I like to hear :)
This is HANDS DOWN the best Moka Pot how-to video I’ve seen. So detailed and helpful!
Thanks very much. One does one's best :)
Thank you so much. Your video and the Bould Brothers video put me on the right path to great moka pot coffee. In short, I fill the basket about 3/4th, fill water just under the valve, place it on a flame well within the walls and as soon as the coffee starts spouting, i turn the flame to minimum and let the coffee spout very slowly. Then, when the flow rate increases at the end, i take it off and as usual, place it in a vessel of tap water till the valve mark. Been getting consistently good cups ever since. Damn! Where were you guys all this time!
I'm glad it worked out for you.
It really works! Thank you!
Enjoy!
finally a good moka pot video!! thank you so so so so much!!
You're welcome!!
Thank you so much for all your points. I am a first time user of a moka pot and was scared of all the stories I saw online. I tried your method and I have the most wonderful coffee. ❤
OMG! Thank you! This is definitely the only best tutorial I found in youtube. Been having difficulties with the acidity of my brewed coffee with moka pot and this technique resolved it! Plus it made my moka pot brewed stronger and tastier! Thank you heaps
Thanks very much. I'm glad it helped.
thankyou for a thorough explanation on how to effectively use the moka pot, have been struggling to make the coffee taste just right until now!
I bought a Moka Pot recently and have been struggling a bit. Watched a bunch of videos, all running down very similar processes, and still getting consistently shit coffee despite following the steps and precautions.
This process you have refined is, in my opinion, the best advice I have yet to find and has resulted in me being able to brew some quality cups of coffee. I really appreciate it and thanks for putting in the time to make this and share your experience.
Thanks for that!
In my experience when I was learning the Moka, shit coffee means your grind size is not correct for moka. All other details (pre heating, wet bed, removing at the right moment) mainly lower the bitterness, but the wrong grind size will give completely off taste.
Too coarse will give tea like taste (like you make a tea of coffee beans), and too fine will screw up the process and give either watery coffee (because of collapsing, as explained in this video) either severely burned taste (because you choked the brewing process).
Wow, thanks! This tutorial has enabled me to make perfect coffee with my moka pot
Great to hear. And welcome to the channel :)
It's start from this video, and next day already watch almost all your video, and it's so addictive.
Your logical theory + clear and structural explanation is no match
Please keep making video man. Love your content
Thanks, and welcome to the community :)
thanks for the great video! i tried your technique for the first time and made the best cup of coffee ive ever done with the bialetti, it was amazing
I recently dialed in my moka pot brew method after owning it for about a month, yet I still craved the inevitable urge to obsess over every variable. This video seems to be the only resource truly concerned with channeling in the moka pot, which was the biggest problem I overcame with my new coffee gadget. I previously dabbled in espresso, French press, and good ol fashion drip so it is refreshing to see a channel with so much content concerning the joy of nerding out over coffee. Hope the algorithm picks up your videos and you get more attention for the great content you put out. Keep doing you and I look forward to your next video!
Thanks man, I'll be uploading again quite soon.
Obsession in the service of a better cup of coffee is no vice. When we get it right it's SSSOOO good.
just discovered your moka pot vids yesterday. So here's a story for you: This morning I used your method that you describe in this video with the addition of the hack you mention in your "advanced moka" video of putting an aeropress filter on top of the basket. (I figured if I put one there I don't one on the bottom of the basket as well--the one on top should help prevent channeling as well as filtering out the "mud".) when I served it to my wife, she sipped it and said, "mmmm, it's good. It's sweet! Did you add sugar?" No I did not add sugar. Your method works so well to bring out the sweetness of the coffee that she thought I'd added sugar. So thanks for these tips: loading the basket, pre-infusing, timing the brew, and the paper filter on top. Great ideas that work! Merry Christmas to you and yours!!
Thanks, and happy Christmas to you too. Glad you found the video useful :)
Brilliant video. Improved my moka skills
Great to hear!
Amazing video on a Moka pot coffee . I have been using the very same techniques for the last 5 years. Some useful additions that I may add. Starting with cold water helps and gives you a sweeter, fruitier brew. Also I use the aero press stainless filter to filter my Moka. I add that and then install my gasket. Very refined cup.
Thanks. I'll have to try that myself. You might be interested in this vid I did showing a few other filter options with the Moka pot: ua-cam.com/video/M-C7azYybhE/v-deo.html
Well all i can say is thank you! I have tried many methods but for me this is by far the most consistent one that gives me the flavor and texture that i like!
Amazing video. Just started my moka pot journey and am excited to try this method
I think you'll be pleased. Best of luck!
you're a rockstar man, with my first attempt i able to met my 80% of expectations, perfect taste. perfect color, perfect concentration, maybe also coz, im soo passionate about this magical brewer but with your guidance ... RESPECT
Glad I could help!
IMHO, this is the best instruction and tips about brewing coffee in Moka I've came across in the Internet. Thank you very much!
Thanks. I'm glad you found it helpful!
Wow. This worked like a charm. Key for me from this video was reducing grind size and the tapping-not tamping-to align the fill. Not that I tamped (as I understood you couldn’t do that with Moka pot), but I always used to just fill to 30 grams of espresso, overflowing, and then screw it on.
Also, in case anyone is interested, this also works like a charm with the mini espresso filters 😮
Literally the best guide by far
Thank you. One does one's best :)
Thanks very much for sharing this great technique! I was almost gonna chuck my Brikka
Dude, so good! I've been going back to this video like it's Scripture. I haven't timed my brew time but I went from something like 2 mins to 7 mins total brew time. love my moka pot coffee! Thank you for your thoroughness!
Thanks. I'm really glad the video is helpful.
Thanks so much, this worked really well for me on my first try. The puck stayed intact with no dry spots, and the flow was easy to control.
Thanks. Glad it helped!
I've been drinking bad coffee for months since they said I had to wait for it to gurgle ... I just tried your technique and it's amazing
Glad I could help :)
The visual explanation helped a lot, this was much easier to follow than James Hoffmanns vid tbh
This is amazing video. Best explanation of brewing coffee with Moka pot i have seen. Thank you so much.
You are most welcome
I followed your instructions and they worked? My first success with the Moka pot! It does have an almost hidden chocolate taste. I used illy Classico pre-ground. Thank you. I'm happily hooked.
Brilliant! I'm a noob and you explained most of the things I have been noticing. I'm becoming a big fan of that little pot.
I know, right. So underrated :)
@@wiredgourmet my cup this morning was perfect!
I love that instead of spending $500 on a new espresso machine, I have great tasting coffee for 1% of the cost. Glad I invested the $200 in the Kitchenaid Burr grinder though. That thing is a champ!
Nailed it!!! God bless you my friend.
P.S. Thank you also for giving me permission to buy one of those cheap blade grinders made for peasants. Was about to drop $200 on a conical burr. Pinky's up to you sir.
This is simply ridiculously great. I have now watched this four times. Just received a 9-cup moka pot and am seriously worried that I won't be able to get the best out of it. This gives me a bit of confidence.
This Video Is Art.
Thank you.
@@wiredgourmet I Just Revived My Moka Pot Last Night
Thanks! The 1:3 yield ratio solidify my recent brew ratio that I thought of as my perfect extraction ratio.
We left crazy (USA) and moved to Italy. The video I posted today also shows how to use a Moka. Love your videos.
Best explanation ever.
Thank you sooo much for this informative video. Will apply this the next time I make coffee. Today was such a waste of time because I pretty much wasted around 30-45 minutes making coffee through a moka pot TWO TIMES because the coffee that came out was so little.
Glad to help. I hope it keeps working out for you.
Tried today with my 1tz bialetti moka express- performed pretty well. Almost all yeld achieved during "pre infusion" stage. Thank you for this video!
The idea of Pre infusion in a moka pot just blew my mind! Thank you 👍
And it's more than just a good idea: it actually helps :)
Brilliant! Elevated the Moka game, excellent video. Cheers.
Glad it helped :)
Thank you so much for this video. Brews have been consistent and absolutely delicious after trying these tips and tricks! Was struggling until now with the brewing time especially!
Thanks for that. I'm glad the videos helped.
Man that's so true. I really note the diference before My coffee taste weird like burn, even I leave to use my mokka for that. But Now I really feel the coffe (sorry for My English i'm practice)
Really rounding out my mostly James Hoffman coffee content diet here, I’ll be trying this tonight
Everything you say makes sense and sounds correct. Nice vid!
Great, will learn this. I had one for a year and I could never make a good tasting coffee. Always thick and muddy and very very strong.
Great video. Excellent explanation of the principles behind the Moka Express extraction. Thanks for making this. I think I made the best cup of moka pot coffee using your method.
I did alter your recipe/process a little bit and started with room-temperature water after doing some tests, and the results were outstanding. Thanks for sharing this! 👏👏👏
My pleasure!
Omg what a difference bro! Holy shit this is like my first espresso at home all over again it tastes way different oppose you just leaving the heat on high the whole time. Thanks for the video this is true gold
I LOVE your videos. Great voice and explanations, the best channel about this theme. I wish you a lot of excellent videos with so much effort because they are great with so much knowledge and effort. Greetings from Serbia!
Thank you very much, and welcome to the community :)
Much appreciated guide, thank you.
Glad it was helpful!
Love this dry humor. And the coffee
We aim to please :)
I just tried it and It was amaaaazing in the first try!!
I had always problem with the bitterness my coffee has when it comes to the moka pot
and with this method , It just taste as close as real espresso
Thanks 🌹
Now that's what I like to hear!
Sir, a big thank to you for every great cup of coffee that i enjoy every day!!!!
The only word that can describe the flavor of this method is beautiful
Thank you. It was a labor of love :)
Gotta say, I loved this video and your video on the Mignon. Tired of seeing youtubers prioritize production value over quality data and insights from good design of experiment. Glad you got shouted out on Hoffmann and ignore the trolls. Most can't tell good DOE from bad DOE. Keep it up!
Thanks :)
Delicious coffe as result... thanks..
Bravo! Will experiment with this. Nicely done. Subscribed.
Thanks, and welcome to the community.
Very interesting technique sir. Thank you for sharing
Gonna try this method. The way you add ground coffee is very similar to how I measure flour. I was taught that to properly measure flour, the ideal technique is to gently spoon into the measuring cup, shake to settle, and level off with a knife. Kinda cool how two cooking techniques intersect!
This sounds like madness, but I'm willing to give it a try!
It IS madness ... and you'll be glad you did :)