ULTIMATE Moka Pot Recipe: The Secret to Great Coffee
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- Опубліковано 23 тра 2024
- 🔥☕ Ready to transform your coffee game? In today's video we reveal the surprising secrets to brewing the perfect cup of coffee with a Moka Pot! Whether you're a beginner or a seasoned coffee enthusiast, you're in for a treat. Learn how to choose the right beans, grind them to perfection, and master the art of Moka Pot brewing. You won't believe the difference these small adjustments can make to your morning brew!
Discover the importance of water quality, the ideal grind size, and a simple trick that can take your coffee from bitter to extraordinary.
Try the coffee we used today:
Sumatran Dark Roast Coffee, Mandheling Reserve, USDA Organic - volcanicacoffee.com/products/...
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▬ Contents of this video ▬
0:00 - Mistakes in Moka Pot Brewing.
0:48 - Understanding the Moka Pot.
1:14 - Essentials for Brewing with Moka Pot.
1:53 - Importance of Correct Grind Size for Moka Pot.
2:21 - Should I tamp my Moka Pot coffee?
2:33 - Water Quality
3:00 - The Impact of Using Preheated Water in Brewing.
3:37 - Key Moment: Improving Coffee Quality during Brewing Process.
5:10 - Moka Pot Cleaning and Maintenance Tips.
#CoffeeLovers #MokaPotBrewing #PerfectCoffee #CoffeeTips #homebrewing
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Well done. Thank you.
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!
Thank you for this advice 👍
My pleasure! Glad it was helpful!
Finely I got the grinding size! Thank you!
Glad it helped!
I’m looking forward to transforming my morning ritual! I bought a Moka pot a few days ago!
You got this!
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?
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!
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.
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!
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?
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.
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
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!
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.
Water filter is a good shout, when I was living in London the water was so scummy!
It really is!
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!
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.
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!
This is almost exactly what James Hoffman has been saying for a long time!
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.:)
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?
The amount of times I burn my hand forgetting I’ve put boiling water in when I go to screw it together haha.
Yeah that's the only real downside to using boiled water! I've done the same thing
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.
You can actually tamp the coffee for a stronger cup. If your pot is good quality, and you seal it tightly, it's no problem. In fact some die-hars recommend it :)
But, good video, simple but important steps well explained. It's not rocket science but the details do make difference!
Thanks. Little steps do make a difference!
With regards to your point on tamping, it's true, but there's a chance you will end up with over-extraction, especially if certain areas are more compressed than others. This is because the water will choose the path of least resistance and over extract those areas - by leaving the grounds relatively loose you can get a nice even extraction.
during the covid shut down we had time to play around... to tamp, or not to tamp? that was the question. the result (for us) was conclusive...DON'T TAMP! we broke the "puck"apart after brewing and could find some areas that didn't even get wet?! maybe simpler is better'er (or some such thing)
It would be better if you use a filter paper 😊
Yeah sometimes I do actually do this. The Aeropress filters seem to fit perfectly.
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!
Great tips. Abe next time provide the recipe or at least ratios so viewers can replicate what you do or follow long.
Noted! We try to include this in all of our recipes. However, with the Moka pot, you use the valve as a guide as to how much water to use and then just lightly fill the basket.
Do you smell like coffee?
No crema! Me no drink!
When you say not espresso grind
You mean finer or coarser than espresso grind
Coarser than espresso
Is it normal for some water to be left in the reservoir (boiler) at the bottom?
If you don't keep up the pressure throughout the brew then yes a little water at the bottom is expected, it shouldn't be too much though, if it is, there's a problem. You need to make sure you keep a nice steady heat throughout the brew.
Why does it need to be stirred when it gets poured out anyway? Seems arbitrary
The first cup as it comes out of the top will be weaker than the bottom. If you're drinking the whole brew in one go there's no need to stir.
In general, it's always good to stir espresso/espresso-like coffee. Integration is key to a delicious cup from start to finish!
Integration of oils into the brew.
Stirring homogenizes the drink. It's the same reason why one would stir their espresso.
If you don't stir your espesso, you could have a weak drink on top and a sour and bitter last sip on the bottom.
EDIT: I would however just stir it in my cup. No need to stir it while it gets poured. It's less messy this way.
@@tommylanger7686stir before pouring not while doing it. What she said is important if you get more than one cup out of your moka. Imagine, without stirring, you would end up with watery coffee and your let's say wife, with coffee that's too strong. Stir it first and both of you are happy
I still don't get why you would need to stir it in the moka pot. You're not going to be sipping directly out of the moka pot but pouring it out into a cup thereby mixing all the brewed coffee anyway.
If you're pouring multiple cups, there's a chance one will be stronger than the other. This is because the first coffee to come out is very strong and it gets weaker the more water comes through. Mixing just makes sure you get uniform cups when you pour. Of course, if you're going to drink the entire moka pot in one cup it won't make a difference!
@@volcanicacoffee multiple cups... What is this more than one cup you speak of? 😂 (Yah makes sense in that case)
Secret number one: Do not watch this video
Hahaha, just make coffee! 😅
Good video except I noticed some inaccuracies. Please, if I may…
Pre-heated water has zero benefit in a Moka Pot. It doesn't reduce brew time - and you shouldn't want it to. Extraction time is the same whether you pre-heat water or not. Heating water in a kettle takes about the same time as it does in the Moka Pot - no time saved. Furthermore, if done correctly (according to the manufacturers instructions) there is virtually no chance the coffee grounds would heat to the point it would negatively effect flavor, much less "scorch your beans". The beans are not in direct contact with water during heating. Only during extraction does water come in contact with the grounds and by that time the water has fallen to just below boiling. Turkish coffee further proves this point.
The water in a Moka Pot MUST be brought to a boil, it will not work without boiling and the resulting steam pressure. Simple fact. And you don't need to reduce the heat if you set it correctly in the first place. This may take a bit of experimentation but it is pretty forgiving. Just NEVER set the flame past the base of your Moka Pot but not too low either. On an electric hob, the Moka Pot should be offset so the handle is not over the heater element, your handle can get VERY hot and possibly melt.
As soon as you see the Moka Pot espresso coming out turns clearly lighter and gurgles, remove from heat immediately. You shouldn't "run it under a cold tap". It is virtually impossible to do so without spilling or getting tap water into your Moka Pot espresso.
I NEVER stir my Moka Pot expresso in the Moka Pot after brewing… Never noticed a difference in taste from first pour to last pour.
Correct. You should not use soap to wash an aluminum Moka Pot and NEVER in a dishwasher. Doing so can ruin the aluminum's finish and strip the seasoning inside the top collection chamber. However, most currently produced Moka Pots come with silicon gasket seals, silicon can go in the dishwasher no problem whatsoever. Older models came with rubber gasket seals. Either way, soap or a dishwasher should never be used to wash an Aluminum Moka Pot. Stainless steel Moka Pots can be washed with soap and go in dishwasher but it will strip seasoning and negatively effect Moka Pot espresso flavor until reseasoned.
After over ten years and 20 or so Moka Pots of various sizes, types, and styles; the vast majority of these internet Moka Pot hacks are completely pointless and have no benefit. They only make using a Moka Pot more difficult. However, these bogus Moka Pot hacks do provide youtubers with desperately needed content to boost their metrics and retailers with an excuse to sell their products.
I would highly recommend these Moka Pot espresso videos for a more accurate method of using a Moka Pot, by actual Italians who have spent their entire lives using a Moka Pot:
Annalisa J.
ua-cam.com/video/QbhYNipVYSY/v-deo.html
Italian with Bri
ua-cam.com/video/_HKSe5Zo8tE/v-deo.html
Of course, as is true about all things in life, everyone may make their coffee however pleases them most. But why would anyone want to make life, or coffee, harder?
.
Hey Frank, thanks for your comment. It seems there's a bit of a misunderstanding regarding the use of pre-heated water in a Moka Pot and its impact on the coffee beans.
The recommendation to use pre-heated water is often given with the intention of minimizing the time the coffee grounds are exposed to heat before the extraction process begins. The concern is not about the water directly heating the beans, as you correctly pointed out, the water and coffee grounds do not come into contact until the extraction phase. Instead, the rationale behind pre-heating water is to reduce the overall time the coffee grounds are subjected to any heat, including the ambient heat conducted through the Moka Pot as it sits on the stove.
The theory is that by shortening the time it takes for the water to reach boiling point, you also reduce the time the coffee grounds are sitting in a hot environment. This is thought to minimize the risk of any potential overheating or "cooking" of the grounds before the actual extraction, which could lead to a slight alteration in flavor. It's a subtle distinction and one that not everyone agrees has a significant impact on the final taste of the coffee.
Regarding the degradation of beans, the concern is more about avoiding any unnecessary exposure to heat that could potentially alter the delicate oils and aromatic compounds in the coffee before the water passes through them. Coffee beans and grounds are sensitive to heat, and excessive exposure can lead to changes in flavor profiles, sometimes resulting in a more bitter or burnt taste.
However, as you've pointed out, many experienced Moka Pot users find that following the manufacturer's instructions and using a bit of experimentation to find the right heat setting can lead to consistently good results without the need for pre-heating water. The importance of not overheating the Moka Pot, especially ensuring the flame does not extend beyond the base and potentially damage the handle or affect the coffee, is well-taken advice.
The debate over pre-heated water in a Moka Pot is a great example of the broader coffee community's diversity in thought and practice. While some may find value in certain techniques, others may see them as unnecessary based on their experiences and outcomes. Ultimately, the goal is to enjoy a delicious cup of coffee, and the best method is the one that consistently delivers that result for the individual.
@@volcanicacoffee Thanks for the thoughtful reply Volcanica Coffee. On the contrary, there's no misunderstanding whatsover.
The theory that minimizing the heat Moka Pot espresso is exposed to might seem plausible, at first. But given some meaningful examination and practical application, it simply doesn't hold water.
To begin with, perhaps the most simple and most obvious… The vast majority of Italians don't pre-boil. In Italy the Moka Pot has been - by far - the most used and ubiquitous home espresso maker for nearly one hundred years by multiple millions of Italians. Further, given Italian's long affinity for espresso, I don't think anyone can honestly argue that generations of Italians have been settling for "cooked", "bitter", or "burnt" Moka Pot espresso as you alude. Suggesting such is quite simply, ridiculous.
Some deconstruction of the more commonly espoused Moka Pot pre-heating fallacies permeating UA-cam and other sources might also be helpful…
1. Boiling water can't "cook" Moka Pot coffee grounds since actual boiling water never comes in contact with the grounds. Boiling begins at the very bottom portion of the Moka Pot in direct contact with the heat source. The rest of the water in the chamber is below the boiling point. This is easily observable by boiling water in any simple pot. The water begins boiling at the bottom, it takes quite some time for the entire pot of water to reach a full rolling boil. There simply isn't enough time in a Moka Pot for boiling water to pass through the coffee grounds. Pressure and expansion will have pushed water through the coffee grounds long before.
2. Steam certainly can't have any effect as it is physically impossible for steam to pass through the coffee grounds. The funnel of the coffee basket is below the water level which prevents any possibility of steam passing through the grounds. This can be easily observed during brewing. Simply look at the espresso outlet in the upper chamber and you will observe no steam coming out until the very end of brewing. By which time the water has already passed through the grounds and extraction has effectively ended.
3. Which leaves: Heat transfer to the coffee basket and presumably to the coffee grounds as your only plausible possibility, but equally farfetched.
a. Only the funnel tube of the coffee basket comes in contact with water but contains no coffee. The majority of the coffee basket is not in direct contact with hot water.
b. The air surrounding the basket is itself insulating and certainly not as hot as the water till, at best, just before enough pressure is built to begin extraction.
c. The only portion of the coffee basket contacting any part of the Moka Pot is a very thin lip. Barely a millimeter around the diameter of the basket. This heat transference constraint is also applied in common cookware. Specifically, many pans have very narrowed handles where the handle attaches to the pan, often even split at or near the point of contact. This design minimizes heat transference.
d. Furthermore, the coffee grounds basket is made of stainless steal, rather than aluminum as the rest of most Moka Pots are constructed. Stainless Steel is not nearly as good a heat conductor as aluminum. Hence the popularity of "clad" cookware.
E. Conclusion: The Moka Pot's coffee grounds basket, being made of stainless steel and designed with minimal direct contact to other components, is more than adequate to insulate the grounds throughout the extraction process.
Moving on to some other helpful deconstruction…
It is a well documented phenomenon that people's perception of what tastes good is very often heavily influenced by factors having nothing at all to do with actual flavor. Numerous studies comparing cheap vs expensive wine along with water and various bottled waters unequivocally establish and prove this phenomenon. Hence the term "you eat with your eyes".
Most people get a Moka Pot hit UA-cam - then, armed with a bevy of misinformation, go about making stovetop espresso. Or perhaps they saw videos first. Either way, Most those people have never even tried, much less compared, room temperature water to pre-heated. Which I have, MANY times. No difference in finished product.
To add to overall Moka Pot espresso confusion, many people disingenuously claim Moka Pot espresso isn't true espresso. While technically true (at least according to the Italian government - "espresso" itself has no other actual official governing body otherwise). This highly misleading claim leads people to believe Moka Pot espresso is more similar to regular coffee than to espresso. Nothing could be further from the truth. The reality is, when properly made, Moka Pot espresso is nearly indistinguishable from proper espresso by most people. Particularly among people of non-Italian descent or otherwise lacking extensive familiarity with both Moka Pot espresso and espresso machine espresso.
Your diversity excuse doesn't hold water either. If I may… There was a time, not so long ago, when the vast majority of so-called coffee "experts" nearly universally panned the Moka Pot, for many years - some still do. Perfectly exemplifying the disparity of what self-described coffee "experts" espouse and…actual truth. The truth has been revealed and - the "experts" were wrong. In other words, they were debunked. Presenting your "ULTIMATE" Moka Pot Recipe is yet another example.
That being said…
Ultimately, as is true about all things in life, everyone may make their coffee however pleases them most. But why would anyone want to make life, or coffee, harder?
Thanks again for your reply. I sincerely hope you or others find this information helpful and illuminating in some way.
Wishing you the very best on your coffee journey.
.
120 ml of water -60 degrees, 30 grams of coffee. After the first appearance of coffee, count down 20 seconds and turn off the gas, this is the recipe for espresso. Of course, the coffee must be freshly ground and from a good source.
Wrong **** cold water helps build pressure .
Cold water means it takes longer to heat the moka pot and can heat the beans in the process.
You talk too much…
Sorry you think that Rick