In regards to not letting the water boil, it's also important to know that if you mess up and it does start boiling and you take it off the heat, DO NOT put it back on the heat. Just deal with whatever coffee you were able to get out this time. This is because you lose whatever current pressure you had the moment you took it off the heat, so the water inside the grounds went back down towards the bottom of the moka pot. Putting it back on at this point would push the water back up again, making it bitter and astringent. The best thing to do is to use as low of a heat as possible, as long as the water starts to heat up, it will provide enough pressure to push through the coffee beds. Just keep trying until you find the lowest temperature you can use that will still give it enough pressure to push out.
I did exactly what you said not to do, and it was bitter 😅 I put on low heat and it heated slow. I took out from the stove have a look at it, put it back, turned up the heat and dang! It was bitter
Thank you so much. This is what I've been waiting for. Been thinking of this for a long time, what should I do when the water starts to sprout. JH told to avoid this, but it will happen anyway and what to do? Put it back to stove, or let's deal with whatever we've got (which I think too bad & wasteful). But with this insight, I will try your advice to put it back. Thanks
I agree with most things you suggest apart from the grinding size. I prefer a finer grind. To prevent grains/sediment reaching my cup and making it bitter, I place a paper filter from my AeroPress underneath the metal filter of the Moka Pot.
I appreciate your feedback! It's always interesting to learn how others customize their brewing techniques. Your AeroPress trick is a clever solution! My thoughts would be it would make it harder for the coffee to pull through and could lead to over extraction
@@volcanicacoffee Your thoughts are incorrect 🙂 The paper filter is already wet as you want it to stick to the metal moka pot filter, using this filter creates a much cleaner cup. And if the Hoffmeister does it (check out his series on the moka pot) then I'm doing it too!
I brew it exactly as you suggested but of course I didn't ALWAYS... the biggest game changer that really improved the flavor of my finished coffee was starting with hot water... Huge difference!!!
Before brewing, add a few mm depth boiling water into the coffee collector (most people add water to their brew anyway) - this prevents the bottom of the collector overheating and burning the first drops of coffee. This is even more important with smaller pots where the metal heats up more quickly.
Wow 🤩 my coffee ☕️ is awesome! Thanks for your advices. I had great beans and water but I was missing the technique. It makes all the difference! I put 110 ml of water to retrieve 80 ml of coffee. Then I added 80 ml of hot milk on top for a great café ☕️ au lait. Cheers 🥂
I get such a kick out of coffee videos and comments. The best part of my morning coffee ritual is drinking it outside, barefoot on the grass. Unless it's awful, most coffee tastes the same to me: very good.
Just got my 3 cup moka pot today because my breville bambino espresso machine died after 2 years let’s have a moment of silence. It was a great beginner machine even fantastic while it lasted and I will never regret buying it. Now for my first brew on the moka pot trying to replicate an espresso shot. After binge watching and subscribing to your channel I decided my ratio would be 18 grams and 140 milliliters of water the extraction ended up being a weaker then I like 107 milliliter shot. On the next brew I decided the same 18 grams coffee and 90 milliliters of water and got a perfect 60 milliliters or 2 once shot that was much better. Thanks for the wonderful videos and fantastic education on the moka pot. One more thing can we get more videos with a little pot please. 🤣
I've been brewing coffee in a stainless steel Bialetti pot for years and years. This is very close to my system, plus a salt sprinkle. I'm scraping pennies so I use Café Bustelo ground espresso. Still good.
I feel for you. Try it with the method in my posts above. It is savage how much mistaken videos float around on how to make coffee with a Mokka maker...
@john99776 Nonsense. You have no science or stat to back that up. I've done the research into this myth. Aluminum pots are not scary, though we still have fools repeating what they read some other fool repeating.
Thanks. Also I found that the coffee will start brewing even faster when I first make sure water easily flows through the rubber gasket (it's sometimes bone dry) by pouring water over it and letting it flow through, then continue with preparing the Moka pot.
Lately I've been obsessed with tweaking my pourovers (Chemex, V60, and Kalita Wave), but I've developed a newfound love for my moka pot in recent weeks. I never thought about turning down the heat once coffee starts to emerge, but I'll have to give that a try next time! Thanks for the tip!
Another thing to note is that it seems like you need coarser grinds with larger moka pots versus smaller one. All else being the same, my 6 cup would choke on grind size that works perfectly on my 3 cup.
I bought my little 2 cup Mokka Pot from a Flea Market years ago. The black pot handle is missing, probably from over use over a stove top flame. Best investment ever.
It's all what you get used to. I learned to like coffee drinking my folks freeze dried Sanka. Of course I later discovered REAL coffee and wouldn't touch a cup of my first love now. 😅
This is awesome. Considering the cost of a quality espresso machine, it is well worth the effort to learn proper mokka technique. Don't forget to clean under the reservoir. Grounds from the basket can stick there & potentially hang out for ages thereby ruining your brew even if you follow all the other tips.
Hola he seguido estos pasos y el cambio es enorme, para mí son 3 cosas esenciales para un buen café en la Moka, 1.- Arabica tostado medio 2.- La molienda fina pero que no sea polvo 3.- El fuego 🔥 el café tiene que salir lento pegado al poste de extracción, si salpica baja la flama, al salir muy rápido el agua sale un café aguado 🤮 si sale lento tendrás un café INCREÍBLE !!!!
You answered a question I was thinking about regarding using pre heated water and your explanation of the benefits ticked all my thought boxes. This has helped me on my mission to make an approximately perfect cup of coffee using no electrical assistance from bean to cup. Apart from the variable temp kettle.
HELP 😂 I have tried twice now to start with hot water and it never makes any coffee and i have waited over 30 minutes just in case for both times, mine only works with cold water. I have the correct grind size and tried both with a-lot of coffee and just one teaspoon to test but didn’t do nothing. What might be wrong?
This ultimate Moka Pot recipe is a game-changer! Loved how you shared the secret to brewing the perfect cup of coffee. Perfectly complements your review of the Bambino Plus. Thanks for the detailed guide! ☕👏
It's amazing how one cup can make or break your day... ain't it? 😅 i can't tell you how many cups of half-arsed I've just poured on the ground after walking out of a supposed coffee shop, rather than punish myself by drinking it just because I bought it.
@@timothymitchell8310 fiddling about with a spoon in the small space at the top is going to do bugger all compared to the sloshing and mixing when you pour the whole lot into a cup, then most people add milk as well.
great video! I have some useful suggestions When suggesting people not to use espresso grind remember to explain why, since in italy you use moka specifically to make espressos; stiring coffee in the upper chamber may move around the remaining bitter residue at the bottom, so, if the coffee is only for yourself you may want pour it gently and leave a little bit in the bottom; I'm unsure on how pre-heating the water will help preventing the bitternes of the coffee. The coffee shouldn't be affected until the water is hot enough to pass through the spout. I don't think that the heat from the stove can burn the beans before the water gets there. For the rest, good advice. in particular using the best water and to not put it in the washing machine. Good content! best of luck
Here are some additional tips. If you have an induction cooktop, you can buy an induction-compatible moka pot from Bialetti that is made from magnetic stainless steel. You CAN put a stainless steel moka pot in the dishwasher, but the traditional cast aluminum ones should never be washed that way.
Make sure to clean your screens from time to time. In the cup and at the base of the brew chamber. You can just hold them up to the light to make sure these are not packed with dust. This is critical for safety. These are pressure cookers. Heat water through it without coffee from time to time. The second tip is to not overfill water. Fill the base to the base of the nut on the side (escape valve) this is very important for the right air-water mix and will also enable the escape valve to work as designed. Finally, when pouring, hold the pot as high above the cup as you can, common in the middle east,. You will be surprised how much the extra aeration increases the flavour. Buen provecho.
Yes you can, just make sure to get the right grind size, you'll want to go for a finer grind, avoid french press grind, we offer a variety of pre-ground coffee grind sizes. Freshly ground will always taste better, and whole beans stay fresher for longer. So it may be worth investing in a grinder!
Its made for darker roast in mind and make stronger coffee then a french press. Note that in moka cup means 50ml a mug is 250ml. So to fill a standard mug you need at least 6cup version. To make 2 decent mugs 9cup version. I was using french press with 15min brew time. From a 9cup moka its way faster, have the strength but more smooth taste. I measure the coffee as pouring in whole beans and grind that. It make a little mound that i press down as the fresh grind is more aerated. Grind coffee from a vacuum sealed pack may differ. After the brew if the coffee cake in the basket fall out when you turn in up side down. It means its not packed enough. Mine are firm similar as from expresso machine and you can picked them up. The finest setting on my cheaper grinder with flat metal "grindstones" make just the right blend of fine and course mix similar what she show in the video. In french press it cause quite a lot of fine particles to pass true but the moka is very clean as the coffee is packed and not sloshed around.
Using Bialetti Moka, I also brew a light roasted coffee (85 agtron). With some coffee beans, it is quite tricky and especially a coffee grinder needs lots of tuning, eventually, it is worth it.
Yes it is. Look for some of my posts higher up on how to do it right. On physics basis, not from someone who repeats nonsense from other videos on UA-cam.
Why would anyone need to immediately run the Bialetti mocha pot under cold tap water? Instead, just IMMEDIATELY pour your COFFEE into your cup & drink it! The moment you pour it out’ve the HOT mocha pot, it immediately stops all contact with the HOT pot!, stops scorching!, & is ready for you to enjoy!
... out of* the moka pot - I've read "could/should/would of" thousands of times where "could/should/would've" would be correct but I've never seen it the exact opposite way that is equally horribly wrong!
This pot is good for short brew espresso, but long brew coffee is easy and delicious in french-press 10€ (coffee-powder, hot water up, wait 2 minutes, fill cups trough strainer). Tomas un café?
Hi there! Appreciate the tips. I'm wondering, though... How hot should I make my preheated water? I'm planning to use a teapot. Wait until it's whistling, or before then?
Thanks for your kind words! I'm glad you found the tips helpful. As for your water, waiting until it’s whistling is generally a safe bet. Enjoy your brewing!
I'm pretty sure that a fine grind is not the best idea for a device that puts out 1.5 bars of pressure (maybe 2 on a Brikka) at most. James Hoffman is like the coffee expert and he recommends a medium grind. Other than that, I agree with the above tips. I put near boiling water in the chamber 10/1 ratio, medium to dark roast, paper filter, and turn the heat to loooooww once it starts to brew. Also, pop that basket open (I use a chopstick) and clean it every few months or so, it can collect a lot of residue.
i recently switched from an espresso machine to moka. i'm not getting anywhere near the flavors i would with an espresso machine (using the same beans). i've got my technique down to a T like in the video. the main variable seems to be grind size, but I don't see a difference in taste when adjusting the grind size. the coffee doesn't taste bad, it just tastes like generic coffee...no nutty/chocolately flavors like I get out of the espresso machine. any tips?
What type of beans are you using? It will be different to espresso and the process of extraction is a lot more intense with espresso. Have you ever experimented with other brewing techniques?
@@volcanicacoffee colombian beans medium/dark roast. i've only used an espresso machine and moka pot. i switched to moka only because my espresso machine nearly caught on fire. i really like the colombian beans/taste but might have to move on if I insist on using the moka pot exclusively to something more rich in flavor or maybe a darker roast, which i don't really prefer.
Bialetti Mukka Pot... the most unusual coffee-making device on the planet due to the way it 'explodes' a shot. It is meant for milk drinks but you don't have to add milk. In latte-mode, it is like a moka pot. In cappuccino mode, the pressure builds up inside without making a sound. Then suddenly, the internal valve releases. It shoots pressurized water thru the coffee and the shot is out in about 2 seconds. It even has crema. My Gaggia CP makes a better-tasting shot. But the Mukka pot in 'cap' mode yields a complete caffeine extraction. Nothing beats the buzz of a Mukka. BTW... the 2-cup version of the Bialetti Mukka means 2 servings of milk/coffee that are 7.4 ounces each (!).
@@volcanicacoffee Not that new. Mine is stamped "2006" and the box says "New" (in 5 languages:):). It was still-in-box for $35 of local FB, retails for over twice that now. To my knowledge, it absolutely unique, nothing like it exists on the planet (!!:):) It can be taken on trips along with a small propane camping stove. It is most-perfect for milk drinks. The black-shot in "cappuccino mode" EXPLODES in 2 or 3 seconds it is just insane.:)
I had no idea that once the coffee is poured into the cup it separates back into strong coffee at the bottom and weaker coffee at the top! Wow. Everyday is a school day, it seems.
If you pour the whole thing into a cup your fine. If you into separate cups, you may end up with one cup being stronger than the other as the first coffee to emerge from the moka pot is stronger, giving it a stir helps keep both cups the same. Like I said, it doesn't matter if you pour and drink the whole thing in one!
I think after you have put the coffee in the mokka you.put let's say a very little.salt on top and then close the pot and start brewing. 3 or.4.grains (not grams!) of non refined salt. I once added some grinded kardemon.seeds too for a special flavoured coffee
Hello from Australia, I purchased a moka pot a week ago. When you say use preheated water is it boiled in the electric jug or just removed before boiling?
Starting with hot water will speed the process up, it doesn't need to be 100 degrees but close if possible. Just make sure once you put the Moka pot on the stove, you don't lower the heat or it can cause the coffee to get sucked back into the chamber at the bottom.
@@volcanicacoffee Have you given any thought to your nonsense??? You mention yourself that overpressure needs to build up. How hot do you think close to boiling water will have to get to generate an overpressure? Why spew this nonsense? It takes room temperature water you heat up as fast as possible so the temperature differential grows quickest. No moving of the maker. TURN OFF heat as soon as you hear conclusive noises. Now you have a brewing process at lower temperatures and the coffee does not taste burnt. You are welcome. Maybe take the video off UA-cam or make adjustments to it. No wonder so many people complain of bitter coffee watching this crap! Good day!
Hey! So the filtered water can help to remove things like chlorine and sediment, of course boiling water will kill bacteria, but it doesn't remove some of the solids often found in tap water, in fact boiling can make them more concentrated. If you have good tap water you should be all good but if you live in an area where the water treated heavily, a filter could give you better results.
@@volcanicacoffee Clorine evaporates out in minutes, filters won't remove it. If you have sediment and bacteria in your water you're probably in the third world, or the U.S.A. In theory the steam generated should be pure water anyway.
No. Too late. Maximum Heat (as you need to get the air pocket pressure up as fast as possible), then turn off the stove once you hear the first conclusive noises. Believe me, unless you are in a room at 30+C the overpressure will finish brewing you coffee - at LOWER temperatures. Thus not bitter taste. Lid open, or close won't matter a bit.
Grinding whole beans is likely ideal. I take pre-ground beans into a hand grinder and just make them a little finer. Moka pot is the way to go when I'm not too lazy to just use instant. I prefer stainless steel moka pots these days for induction usage and in case I leave water in the bottom chamber overnight when it's done. If you leave water in an old aluminum moka pot, it will get awful scum as the aluminum reacts with the water somehow. Aluminum doesn't work on an induction stove, and a silicone seal works better than the old rubber ones.
Nothing wrong with aluminium, even the American Alzheimers association declared aluminium cooking utensils are of no risk to health. Having said that stainless steel is superior with lower pH water.
Thanks for this video. I just started drinking cappuccino some l since coming back from Europe. So once brewing is done should all the water from.bottom chamber have moved upto the top? Also, why would one go with a moka pot over a machine Do you measure your coffee when using moka pot? How much water how much coffee, do you just fill both to top
Most of the water will have gone through, some will be absorbed into the coffee so it won't be quite as much as you put in. There may still be a very small amount in the chamber. I don't measure coffee when using a moka pot, just fill to the top and gently level it off. The water should be filled to just below the little valve.
@@volcanicacoffee i feel like filling the pod all the way up with grains is a hell of alot of grains and really srong Will it work with half the amount
@@bidoro_12 I am pretty sure if you use Volcanica coffee featured in the video, you won't have any problems. The link is the description. :):):):): IMHO, a moka pot is awesome but it really shouldn't be compared with 'espresso'. A moka pot delivers very strong coffee and I think they do a better caffeine extraction. A decent espresso machine delivers a much better tasting shot that is lighter on the caffeine extraction.
Not sure what you meant by ''I was doing moka pot coffee all wrong''. Then you mentioned 'tweaks' that are actually standard moka pot procedures. What were you doing before and what are you doing now that made the difference?
Hi. Can you suggest what type of coffee beans is good for moka pot? And I'm using a manual grinder, how long I will grind the beans to achieve the needed grind size for Moka Pot?
I would say medium to dark roasts work best. When it comes to grinder, what type are you using? Is it a burr grinder? You should be able to adjust it and you want to aim for a medium-fine grind, like table salt consistency.
@@volcanicacoffee In order to scorch the coffee grounds, the pot would have to heat up to well over the boiling point of water. The only way that could happen is if you forgot to add the water.
How can I regulate espresso doses? I have a 6 cup moka pot, but it fills 4 full espresso cups. If I want 4 measures of espresso for 2 double capuchino cups, do I have to use the entire amount of the brew?
You can't, you need to buy moka pot for 1 cup or moka pot for 2 cups. Please note italians standards for moka pot for 1 person - 7 gramm coffee, appr 25 ml output.
Correct. It doesn't make espresso, for espresso, you need an espresso machine. The coffee needs to have a lot more pressure and the grind size needs to be finer. This said, with a moka pot, you can get something that is strong and resembles espresso. You just won't get the same crema.
In regards to not letting the water boil, it's also important to know that if you mess up and it does start boiling and you take it off the heat, DO NOT put it back on the heat. Just deal with whatever coffee you were able to get out this time. This is because you lose whatever current pressure you had the moment you took it off the heat, so the water inside the grounds went back down towards the bottom of the moka pot. Putting it back on at this point would push the water back up again, making it bitter and astringent. The best thing to do is to use as low of a heat as possible, as long as the water starts to heat up, it will provide enough pressure to push through the coffee beds. Just keep trying until you find the lowest temperature you can use that will still give it enough pressure to push out.
That is a very good point, we should've included it in the video so thanks for bringing it up!
Thanks. I do this pretty much every time and then wonder why it's bitter 😂
I did exactly what you said not to do, and it was bitter 😅
I put on low heat and it heated slow. I took out from the stove have a look at it, put it back, turned up the heat and dang! It was bitter
Thank you so much. This is what I've been waiting for. Been thinking of this for a long time, what should I do when the water starts to sprout. JH told to avoid this, but it will happen anyway and what to do? Put it back to stove, or let's deal with whatever we've got (which I think too bad & wasteful). But with this insight, I will try your advice to put it back. Thanks
Great Tip.
cutting the brew before it started to sputter and boil out was the main thing i noticed. and what a difference.
Glad it's made a difference!
I agree with most things you suggest apart from the grinding size. I prefer a finer grind. To prevent grains/sediment reaching my cup and making it bitter, I place a paper filter from my AeroPress underneath the metal filter of the Moka Pot.
This! This is the biggest gamechanger of all if you want to get the best from your moka.
Awesome, thanks! Will try using the paper filter from an AeroPress.🙂
I appreciate your feedback! It's always interesting to learn how others customize their brewing techniques. Your AeroPress trick is a clever solution! My thoughts would be it would make it harder for the coffee to pull through and could lead to over extraction
@@volcanicacoffee Your thoughts are incorrect 🙂 The paper filter is already wet as you want it to stick to the metal moka pot filter, using this filter creates a much cleaner cup. And if the Hoffmeister does it (check out his series on the moka pot) then I'm doing it too!
Same.. I grind mine just over turkish grind.. You get an amazing creme then
I brew it exactly as you suggested but of course I didn't ALWAYS... the biggest game changer that really improved the flavor of my finished coffee was starting with hot water... Huge difference!!!
Glad that helps! Also it speeds things up, a lot!
Before brewing, add a few mm depth boiling water into the coffee collector (most people add water to their brew anyway) - this prevents the bottom of the collector overheating and burning the first drops of coffee. This is even more important with smaller pots where the metal heats up more quickly.
Great tip, thanks!
A superb suggestion, it seems heat management is the essential critical element in this coffee maker.
I add a tablespoon of room temperature water to the collector when it starts to come up to try and prevent the burnt taste.
Wow 🤩 my coffee ☕️ is awesome! Thanks for your advices. I had great beans and water but I was missing the technique. It makes all the difference! I put 110 ml of water to retrieve 80 ml of coffee. Then I added 80 ml of hot milk on top for a great café ☕️ au lait. Cheers 🥂
That's awesome, i'm glad this helped. You are so welcome!
I get such a kick out of coffee videos and comments. The best part of my morning coffee ritual is drinking it outside, barefoot on the grass. Unless it's awful, most coffee tastes the same to me: very good.
Just got my 3 cup moka pot today because my breville bambino espresso machine died after 2 years let’s have a moment of silence. It was a great beginner machine even fantastic while it lasted and I will never regret buying it. Now for my first brew on the moka pot trying to replicate an espresso shot. After binge watching and subscribing to your channel I decided my ratio would be 18 grams and 140 milliliters of water the extraction ended up being a weaker then I like 107 milliliter shot. On the next brew I decided the same 18 grams coffee and 90 milliliters of water and got a perfect 60 milliliters or 2 once shot that was much better. Thanks for the wonderful videos and fantastic education on the moka pot. One more thing can we get more videos with a little pot please. 🤣
I've been brewing coffee in a stainless steel Bialetti pot for years and years. This is very close to my system, plus a salt sprinkle. I'm scraping pennies so I use Café Bustelo ground espresso. Still good.
Thanks for sharing!
Yes, don't use aluminum moka pots. Not healthy.
@@john99776 Stainless steel? I 've only seen alum & stainless. Do tell. Thank you.
I feel for you. Try it with the method in my posts above. It is savage how much mistaken videos float around on how to make coffee with a Mokka maker...
@john99776 Nonsense. You have no science or stat to back that up. I've done the research into this myth. Aluminum pots are not scary, though we still have fools repeating what they read some other fool repeating.
Thanks. Also I found that the coffee will start brewing even faster when I first make sure water easily flows through the rubber gasket (it's sometimes bone dry) by pouring water over it and letting it flow through, then continue with preparing the Moka pot.
Lately I've been obsessed with tweaking my pourovers (Chemex, V60, and Kalita Wave), but I've developed a newfound love for my moka pot in recent weeks.
I never thought about turning down the heat once coffee starts to emerge, but I'll have to give that a try next time! Thanks for the tip!
Let us know how you get on Nate, you want to make sure it's a slow trickle, if it's spraying all over the place it's on a too high heat!
Replacement gaskets are ez to find.
Sounds like you have a whole coffee lab!
Thanks Nate, is there any other content you'd like us to make to clarify anything or up your coffee game?
Another thing to note is that it seems like you need coarser grinds with larger moka pots versus smaller one. All else being the same, my 6 cup would choke on grind size that works perfectly on my 3 cup.
Yes very true !
I bought my little 2 cup Mokka Pot from a Flea Market years ago. The black pot handle is missing, probably from over use over a stove top flame. Best investment ever.
omg! I have been getting little burnt taste for so long. Now that I added preheated water, it actually made a huge difference! Thanks!! :)
That's awesome, i'm glad it helped!
My dad used to make cowboy coffee..boiling required,and it was pretty good. Doubt it compared to a suberb cup from a Moka pot. Great video..
It's all what you get used to. I learned to like coffee drinking my folks freeze dried Sanka. Of course I later discovered REAL coffee and wouldn't touch a cup of my first love now. 😅
Thanks for the tips.. I had incorporated most of them, but was missing the filtered water, made a lot of difference in flavor.
Glad it helped!
This is awesome. Considering the cost of a quality espresso machine, it is well worth the effort to learn proper mokka technique. Don't forget to clean under the reservoir. Grounds from the basket can stick there & potentially hang out for ages thereby ruining your brew even if you follow all the other tips.
Great point! Thanks for the extra tip!
whwre can I buy same grinder please as You are using on this vid ?
Google. Amazon.
Hola he seguido estos pasos y el cambio es enorme, para mí son 3 cosas esenciales para un buen café en la Moka, 1.- Arabica tostado medio
2.- La molienda fina pero que no sea polvo
3.- El fuego 🔥 el café tiene que salir lento pegado al poste de extracción, si salpica baja la flama, al salir muy rápido el agua sale un café aguado 🤮 si sale lento tendrás un café INCREÍBLE !!!!
You answered a question I was thinking about regarding using pre heated water and your explanation of the benefits ticked all my thought boxes. This has helped me on my mission to make an approximately perfect cup of coffee using no electrical assistance from bean to cup. Apart from the variable temp kettle.
...and maybe a coffee grinder? 😅
Great points and tips for novices like myself. Thank You.☕
Finely I got the grinding size! Thank you!
Glad it helped!
HELP 😂 I have tried twice now to start with hot water and it never makes any coffee and i have waited over 30 minutes just in case for both times, mine only works with cold water. I have the correct grind size and tried both with a-lot of coffee and just one teaspoon to test but didn’t do nothing. What might be wrong?
This ultimate Moka Pot recipe is a game-changer! Loved how you shared the secret to brewing the perfect cup of coffee. Perfectly complements your review of the Bambino Plus. Thanks for the detailed guide! ☕👏
My pleasure 😊
I'm here because I just made a bitter cup of coffee and got unreasonably mad! Thanks 🤠
Welcome!!
It's amazing how one cup can make or break your day... ain't it? 😅 i can't tell you how many cups of half-arsed I've just poured on the ground after walking out of a supposed coffee shop, rather than punish myself by drinking it just because I bought it.
I’m looking forward to transforming my morning ritual! I bought a Moka pot a few days ago!
You got this!
Just don't do it as described nonsensically in this video. Just search for my other posts above on how to do it right. Enjoy!
I like that stir tip. I stir everywhere else but didn’t think to stir there. Thank you.
its pointless because its going to get mixed when you pour it into your cup anyway
@@Obliv69 what about viscosity between different liquids?
@@timothymitchell8310 fiddling about with a spoon in the small space at the top is going to do bugger all compared to the sloshing and mixing when you pour the whole lot into a cup, then most people add milk as well.
@@Obliv69 it makes sense if you have a big pot for multiple servings... Other than that I agree with you
Me too that’s a good takeaway
Thanks............ this is a must do. Looking forward to a great cup of Moka coffee.
Thanks Keith, it's so good! Let us know how you get on & don't forget to subscribe if you want some more coffee tips!
@@volcanicacoffeequick question. Any particular coffee to water ratio?
Don't hold your breath. Chances are you will enjoy burnt coffee with this advice. Read my posts higher up on how to do it properly.
this made a huge difference. thank you!
great video! I have some useful suggestions
When suggesting people not to use espresso grind remember to explain why, since in italy you use moka specifically to make espressos;
stiring coffee in the upper chamber may move around the remaining bitter residue at the bottom, so, if the coffee is only for yourself you may want pour it gently and leave a little bit in the bottom;
I'm unsure on how pre-heating the water will help preventing the bitternes of the coffee. The coffee shouldn't be affected until the water is hot enough to pass through the spout. I don't think that the heat from the stove can burn the beans before the water gets there.
For the rest, good advice. in particular using the best water and to not put it in the washing machine. Good content! best of luck
Good tips, thanks very much, we appreciate feedback so we can create better videos in the future!
Metal transfers heat to the dry coffee much faster than your cold water heats up and starts flowing through, especially when flames surround the moka.
Espresso is 8-9 bar pressure and 95C water. Moka pot can't make espresso because it can't provide mentioned conditions.
@@volodymyrikalyuk4583So what is it making actually just regular coffee? It tastes good but now I'm wondering is it just coffee then?
Here are some additional tips. If you have an induction cooktop, you can buy an induction-compatible moka pot from Bialetti that is made from magnetic stainless steel. You CAN put a stainless steel moka pot in the dishwasher, but the traditional cast aluminum ones should never be washed that way.
Make sure to clean your screens from time to time. In the cup and at the base of the brew chamber. You can just hold them up to the light to make sure these are not packed with dust. This is critical for safety. These are pressure cookers. Heat water through it without coffee from time to time. The second tip is to not overfill water. Fill the base to the base of the nut on the side (escape valve) this is very important for the right air-water mix and will also enable the escape valve to work as designed. Finally, when pouring, hold the pot as high above the cup as you can, common in the middle east,. You will be surprised how much the extra aeration increases the flavour. Buen provecho.
Thanks for the tips Robert!
I like to use an aeropress filter on top of the ground coffee 😊
Hi can I mix the coffee powder with cloves and cinnamon I heard some good benefits about this like a wild night with your wife 😁😁😁
Can you use pre ground coffee from the shop with a Moka pot?
Yes you can, just make sure to get the right grind size, you'll want to go for a finer grind, avoid french press grind, we offer a variety of pre-ground coffee grind sizes. Freshly ground will always taste better, and whole beans stay fresher for longer. So it may be worth investing in a grinder!
Great video! Thanks
I'm looking for a darker, almost espresso cup. Is moka rt for me ? And do you prefer 2c or 3c models ? Thanks ❤
Its made for darker roast in mind and make stronger coffee then a french press. Note that in moka cup means 50ml a mug is 250ml. So to fill a standard mug you need at least 6cup version. To make 2 decent mugs 9cup version.
I was using french press with 15min brew time. From a 9cup moka its way faster, have the strength but more smooth taste. I measure the coffee as pouring in whole beans and grind that. It make a little mound that i press down as the fresh grind is more aerated. Grind coffee from a vacuum sealed pack may differ. After the brew if the coffee cake in the basket fall out when you turn in up side down. It means its not packed enough. Mine are firm similar as from expresso machine and you can picked them up. The finest setting on my cheaper grinder with flat metal "grindstones" make just the right blend of fine and course mix similar what she show in the video. In french press it cause quite a lot of fine particles to pass true but the moka is very clean as the coffee is packed and not sloshed around.
Great information. Thanks 😊😊😊
Glad it was helpful!
woah, thats a good coffee choiuce
Very good review I always use my Italian Mocha pot.
Using Bialetti Moka, I also brew a light roasted coffee (85 agtron). With some coffee beans, it is quite tricky and especially a coffee grinder needs lots of tuning, eventually, it is worth it.
I've always used just boiled water because I'm impatient, but it seems my impatience wasn't such a bad thing for once.
I was glad when I found out too!
Yes it is. Look for some of my posts higher up on how to do it right. On physics basis, not from someone who repeats nonsense from other videos on UA-cam.
thank you
You're welcome
If you’ll add a little salt on the grounds it will help remove the bitterness
Why would anyone need to immediately run the Bialetti mocha pot under cold tap water? Instead, just IMMEDIATELY pour your COFFEE into your cup & drink it! The moment you pour it out’ve the HOT mocha pot, it immediately stops all contact with the HOT pot!, stops scorching!, & is ready for you to enjoy!
Totally agree with you Mark, it just depends whether you're going to leave it in the Moka pot for a while.
... out of* the moka pot - I've read "could/should/would of" thousands of times where "could/should/would've" would be correct but I've never seen it the exact opposite way that is equally horribly wrong!
This pot is good for short brew espresso, but long brew coffee is easy and delicious in french-press 10€ (coffee-powder, hot water up, wait 2 minutes, fill cups trough strainer). Tomas un café?
Run some water on the base, just enough to get it below boiling point. The top compartment with the coffee remains hot.
some uses 6 cups moka pot, so yes, we leave the coffee in the pot itself😅.
Well done. Thank you.
Hi there! Appreciate the tips. I'm wondering, though... How hot should I make my preheated water? I'm planning to use a teapot. Wait until it's whistling, or before then?
Thanks for your kind words! I'm glad you found the tips helpful. As for your water, waiting until it’s whistling is generally a safe bet. Enjoy your brewing!
I have three moka pots, absolutely love them
Great thanks
You are welcome
Water filter is a good shout, when I was living in London the water was so scummy!
It really is!
Scummy? I've lived all over London and can only say it is over chlorinated, which evaporates after a few minutes in my fridge jug.
Adding whipping cream to your cup if you mess up a step or two.
Haha, I love it, that should cover up any bitter flavors 😂 we've got a video coming out on frothing milk, stay tuned!
Thank you Madame.🎉
I'm pretty sure that a fine grind is not the best idea for a device that puts out 1.5 bars of pressure (maybe 2 on a Brikka) at most. James Hoffman is like the coffee expert and he recommends a medium grind. Other than that, I agree with the above tips. I put near boiling water in the chamber 10/1 ratio, medium to dark roast, paper filter, and turn the heat to loooooww once it starts to brew. Also, pop that basket open (I use a chopstick) and clean it every few months or so, it can collect a lot of residue.
I don't think it would work on my induction hob?
i recently switched from an espresso machine to moka. i'm not getting anywhere near the flavors i would with an espresso machine (using the same beans). i've got my technique down to a T like in the video. the main variable seems to be grind size, but I don't see a difference in taste when adjusting the grind size. the coffee doesn't taste bad, it just tastes like generic coffee...no nutty/chocolately flavors like I get out of the espresso machine. any tips?
What type of beans are you using? It will be different to espresso and the process of extraction is a lot more intense with espresso. Have you ever experimented with other brewing techniques?
@@volcanicacoffee colombian beans medium/dark roast. i've only used an espresso machine and moka pot. i switched to moka only because my espresso machine nearly caught on fire. i really like the colombian beans/taste but might have to move on if I insist on using the moka pot exclusively to something more rich in flavor or maybe a darker roast, which i don't really prefer.
Moka pots produce mokas, not espressos. It’s a different coffee, eg with no crema. I love both at their time.
Stir? What happens when you pour?
Bialetti Mukka Pot... the most unusual coffee-making device on the planet due to the way it 'explodes' a shot. It is meant for milk drinks but you don't have to add milk. In latte-mode, it is like a moka pot. In cappuccino mode, the pressure builds up inside without making a sound. Then suddenly, the internal valve releases. It shoots pressurized water thru the coffee and the shot is out in about 2 seconds. It even has crema. My Gaggia CP makes a better-tasting shot. But the Mukka pot in 'cap' mode yields a complete caffeine extraction. Nothing beats the buzz of a Mukka. BTW... the 2-cup version of the Bialetti Mukka means 2 servings of milk/coffee that are 7.4 ounces each (!).
Wow that sounds awesome, is that a new thing? We'll check it out for sure!
@@volcanicacoffee Not that new. Mine is stamped "2006" and the box says "New" (in 5 languages:):). It was still-in-box for $35 of local FB, retails for over twice that now. To my knowledge, it absolutely unique, nothing like it exists on the planet (!!:):) It can be taken on trips along with a small propane camping stove. It is most-perfect for milk drinks. The black-shot in "cappuccino mode" EXPLODES in 2 or 3 seconds it is just insane.:)
Thank you for your explanations: I'm learning. ❤
You are so welcome!
I had no idea that once the coffee is poured into the cup it separates back into strong coffee at the bottom and weaker coffee at the top! Wow. Everyday is a school day, it seems.
If you pour the whole thing into a cup your fine. If you into separate cups, you may end up with one cup being stronger than the other as the first coffee to emerge from the moka pot is stronger, giving it a stir helps keep both cups the same. Like I said, it doesn't matter if you pour and drink the whole thing in one!
@@volcanicacoffeeI was wondering why that mattered, since my pot is a single cup haha. I didn't think about larger pots. Thanks for explaining.
Fine grind ( sand like ) ❓ I thought it was course grind .
Yeah you want a medium/fine grind. It needs to be more coarse than espresso.
I’m surprised she didn’t suggest adding a tiny bit of salt to the espresso grounds. That takes away some of the bitterness
Sounds interesting! How much salt do you add? Is that during the brewing process?
I think after you have put the coffee in the mokka you.put let's say a very little.salt on top and then close the pot and start brewing. 3 or.4.grains (not grams!) of non refined
salt. I once added some grinded kardemon.seeds too for a special flavoured coffee
absolutely agree! 😇
Hello from Australia, I purchased a moka pot a week ago. When you say use preheated water is it boiled in the electric jug or just removed before boiling?
Starting with hot water will speed the process up, it doesn't need to be 100 degrees but close if possible. Just make sure once you put the Moka pot on the stove, you don't lower the heat or it can cause the coffee to get sucked back into the chamber at the bottom.
@@volcanicacoffee Have you given any thought to your nonsense??? You mention yourself that overpressure needs to build up. How hot do you think close to boiling water will have to get to generate an overpressure? Why spew this nonsense? It takes room temperature water you heat up as fast as possible so the temperature differential grows quickest. No moving of the maker. TURN OFF heat as soon as you hear conclusive noises. Now you have a brewing process at lower temperatures and the coffee does not taste burnt. You are welcome. Maybe take the video off UA-cam or make adjustments to it. No wonder so many people complain of bitter coffee watching this crap! Good day!
❤❤❤❤ I'm looking for Uganda Robusto can you help ?
Hi Lizzie! Just curious, if the water gets pre boiled why does the water quality matter? Thanks.
Hey! So the filtered water can help to remove things like chlorine and sediment, of course boiling water will kill bacteria, but it doesn't remove some of the solids often found in tap water, in fact boiling can make them more concentrated. If you have good tap water you should be all good but if you live in an area where the water treated heavily, a filter could give you better results.
@@volcanicacoffee Clorine evaporates out in minutes, filters won't remove it. If you have sediment and bacteria in your water you're probably in the third world, or the U.S.A. In theory the steam generated should be pure water anyway.
A key point in not "boiling" your coffee, is to keep the lid open while heating. This so you can tell when to take it off the heat
No. Too late. Maximum Heat (as you need to get the air pocket pressure up as fast as possible), then turn off the stove once you hear the first conclusive noises. Believe me, unless you are in a room at 30+C the overpressure will finish brewing you coffee - at LOWER temperatures. Thus not bitter taste. Lid open, or close won't matter a bit.
I was getting good results with Arabica medium roast but tried Arabica dark roast. My coffee is too bitter, I'm going back to medium roast.
Grinding whole beans is likely ideal. I take pre-ground beans into a hand grinder and just make them a little finer. Moka pot is the way to go when I'm not too lazy to just use instant. I prefer stainless steel moka pots these days for induction usage and in case I leave water in the bottom chamber overnight when it's done. If you leave water in an old aluminum moka pot, it will get awful scum as the aluminum reacts with the water somehow. Aluminum doesn't work on an induction stove, and a silicone seal works better than the old rubber ones.
Thanks for the tips!
Coffee is oily so I wash my coffee pot after each use. Never used a moka pot because its aluminum, I use stainless steel.
Nothing wrong with aluminium, even the American Alzheimers association declared aluminium cooking utensils are of no risk to health. Having said that stainless steel is superior with lower pH water.
Thanks for this video. I just started drinking cappuccino some l since coming back from Europe. So once brewing is done should all the water from.bottom chamber have moved upto the top?
Also, why would one go with a moka pot over a machine
Do you measure your coffee when using moka pot? How much water how much coffee, do you just fill both to top
Most of the water will have gone through, some will be absorbed into the coffee so it won't be quite as much as you put in. There may still be a very small amount in the chamber. I don't measure coffee when using a moka pot, just fill to the top and gently level it off. The water should be filled to just below the little valve.
@@volcanicacoffee i feel like filling the pod all the way up with grains is a hell of alot of grains and really srong
Will it work with half the amount
I have a moka pot, not a machine, because the moka pot doesn't take up counter space and is easy to wash.
this is traditional recipe, but not the best, ultimate one 😊
Hey, what do you think is the best & ultimate recipe?
@@volcanicacoffee ua-cam.com/video/9U46sMFl4Ow/v-deo.htmlsi=XUSz939qa005VHF6
This, but use the freshest beans
@@bidoro_12 I am pretty sure if you use Volcanica coffee featured in the video, you won't have any problems. The link is the description. :):):):): IMHO, a moka pot is awesome but it really shouldn't be compared with 'espresso'. A moka pot delivers very strong coffee and I think they do a better caffeine extraction. A decent espresso machine delivers a much better tasting shot that is lighter on the caffeine extraction.
@@SunriseLAWWell-said on your characterization of Moka pot coffee!
I don’t drink my coffee from the Moka pot, I pour it into a cup.
So do I really need to stir it 🤔
Use an aero press round filter where the filter and rubber ring are this also help with a good extraction meant yo say the paper filters
I'll give it a try!
How do you get coffee cream on the top after you pour it in a cup?
We'll make a video on this soon so stay tuned!
Heating the milk up also increases the taste sensation if you take milk.
Love my Moka pots, but after years of trying everything out there, nothing beats an Areopress
I cannot for the life of me get a good aeropress cup. Walk me through your process if you've got a sec?
Would love to hear your technique! We've done a video on Aeropress, feel free to check it out and would love to know if it works for you.
Why not espresso grind?
You'll end up with an over extracted brew and it will be bitter
Can’t wait to try this. Woo thanks
You’re welcome 😊
@@volcanicacoffee success! No joke. The difference… it’s like night and day. I’m never going back, and the changes were so easy. Thanks again
Not sure what you meant by ''I was doing moka pot coffee all wrong''. Then you mentioned 'tweaks' that are actually standard moka pot procedures. What were you doing before and what are you doing now that made the difference?
Heated water, filtered or bottled water and the right grind size made the biggest difference for me.
And I know there different animals, and price; 9barista vs bialetti ?
Hi. Can you suggest what type of coffee beans is good for moka pot?
And I'm using a manual grinder, how long I will grind the beans to achieve the needed grind size for Moka Pot?
I would say medium to dark roasts work best. When it comes to grinder, what type are you using? Is it a burr grinder? You should be able to adjust it and you want to aim for a medium-fine grind, like table salt consistency.
Italian dark roast stick black
won't matter if you do it as wrongly as described in this video. Read my other comments for info.
Are you using the Gen 1 or Gen 2 Fellow Ode grinder? Just wondering because I’ve read that the Gen 1 cannot grind find enough for moka pot. Thanks!
We're using the gen 2
what if all you have is nescafe the original kind
I like to put an aeropress filter on top of the grounds
I've heard a lot of people doing that. What coffee do you use? I'm guessing it would take away a few of the oils and give a cleaner tasting cup.
Why don't I ever get the light foam in my brew ? It's pure dark without the foam :/
No fresh beans
Yeah, you need to use fresh beans, ideally freshly ground too!
@volcanicacoffee Why do I get crema when using pre-ground with my French press, but not the moka pot?
How can 100*C water “scorch” coffee grounds?
As the Moka Pot heats up, it can heat the grounds before the water comes through and lead to bitterness.
@@volcanicacoffee In order to scorch the coffee grounds, the pot would have to heat up to well over the boiling point of water. The only way that could happen is if you forgot to add the water.
i loved the Samuel L Jackson clip
Me too, but the rest is factually wrong. just search for my other replies on how to do it right.
How can I regulate espresso doses? I have a 6 cup moka pot, but it fills 4 full espresso cups. If I want 4 measures of espresso for 2 double capuchino cups, do I have to use the entire amount of the brew?
You can't, you need to buy moka pot for 1 cup or moka pot for 2 cups. Please note italians standards for moka pot for 1 person - 7 gramm coffee, appr 25 ml output.
When you have a million subs, I can say I was in the first thousand.
Thanks Nick, appreciate it! I hope you're enjoying the content and if there's anything you want to see, let us know!
If the rubber seal wears out, can it be replaced?
I've seen them sold online. Its an easy fix.
@@masong8332 Thank you
I just bought a couple seals off Amazon. Measure across and find the ones you need. I have had the same Moka for over 30 years.
I will let you know in the morning.....
Good stuff here.
How do you know?
Was I right?
why the Espresso crema is missing?
It's not espresso.
Correct. It doesn't make espresso, for espresso, you need an espresso machine. The coffee needs to have a lot more pressure and the grind size needs to be finer. This said, with a moka pot, you can get something that is strong and resembles espresso. You just won't get the same crema.
Another vote for Team Hot Water. 👍
Is it made of (toxic) aluminium?
Was looking to buy one of these but this seems like a lot of work for something I need while I’m half asleep. Might just stick to easier methods.
They are really easy to clean. Just run in water. The spent coffee is easy to unload.
strange, i got the best taste yet by starting with cold water - and on a medium heat so it doesn't have that overdone burnt taste
I'll give it a go. Experimentation is definitely key. I've found this method to work well and it is also quicker to brew.
It would be better if you use a filter paper 😊
Yeah sometimes I do actually do this. The Aeropress filters seem to fit perfectly.
If you did it right then maybe not... Just read my posts higher up.
Kosher salt size not table salt size for the grid. FYI
Just trying to give a visual reference. I guess it depends how you grind the salt too!
Grinding the coffee to Moka pot grind is a problem. I just have a common grinder not one with grind adjust.