@@hed1117 On the far left above the numbers on the key pad, is a little smiley face. Tap on that and you can select the emojis you want. Once you start typing words, it disappears, to get it back tap the arrow. Hope that makes sense. 😁
Your final segment showing how much water remains after pouring a proper cup was very informative. There are lots of basic Bialetti how-to videos out there but yours was the only one I found clarifying the question, Thank you.
After a vacation in Italy, I have become a huge fan of the Moka Express. I bought a 3-cup Bialetti while there and have been working to extract the best possible coffee. Removing the Moka Express from the stove just before finishing it's full brewing cycle has made a positive difference in my coffee. Thanks for sharing your tips!
Hi Gary, Thats a great news!! thanks for sharing your experience with us, I am glad to hear that you got a positive coffee influence visiting my home country. Have a nice espresso!!
I'm making moka pot coffee at home everyday for like 3-4 years now and this is my technique . First of all the best tasting coffee is when you grind the beans yourself and not use pre-ground coffee. I use a slightly coarse grind.Second use hot boiling water in the pot, that way the coffee doesn't get burnt leaving it on the stove too long. Third, use a low flame and once the coffee starts percolating take it off the stove after 5-6 seconds and let it percolate outside for 5-6 seconds and then put it back on the stove,leave it on another 5-6 seconds then switch off the flame and allow it to percolate on the whatever warmth is left on the stove, that's it . As for the quantity of coffee,i use 3 teaspoons for two persons and i do like to tamper it a bit,makes it more intense and frothy.
@@mgkelly3389Mine is quiet for approximately 4 to 4.5 minutes, then I hear it start to gurgle and remove it from the stove. I use a preheated medium electric stove; but if I use gas, I use a low flame per Bialetti instructions. Mine is a 2-cup. I keep the lid closed during cooking.
Grazie, great review. Exactly how my Nonna used to make it. I am in the coffee business and am exposed to all different types of machines, but I always come back to my beautiful collection of Bialetti Moka pots. Just love the coffee it produces.
Just got a Bialetti Venus Moka pot and that tip about not letting it get too bubbly makes so much sense! Will definitely keep it in mind as I make my coffee. Thanks for the tip!
I've just made my first Espresso with an unbranded Moka pot by following your excellents suggestions. Definitely its flavor is SO different from instantaneous coffee that I've been drinking before. Thank you!
There is also the issue of the age of the coffee since roasting it, and how much it was exposed to air, i.e.- oxidation and rancidity issues. Also if the bitter oils from many times previous coffees have accumulated in the coffee pot, that will also work against good tasting coffee. Those issues are often overlooked. Professional coffee businesses get better results without knowing why (or won't tell you the secrete) since they roast their own green coffee beans and use it within an optimum age range before rancidity or staleness or oxidation happens, compared to coffee packages that were roasted many months ago and on stores shelves quite some time, and then on the kitchen cupboard for many weeks. It makes all the difference in the world, and the difference between anti-oxidant healthy coffee that doesn't even need sugar at all, and bitter unhealthy free-radical coffee that really needs sugar added.
@@mtlicq Great advice! I roast my own coffee at home and always have a fresh supply. I use an air popcorn popper and there are many varieties of green coffees available on the web (even on Amazaon). Anyone can do it and it is very inexpensive. Do a search on "Sweet Maria's Popcorn Roasting".
@@buzznatzke2996 Thanks for your advice too, and the reminder about Amazon, I very strongly prefer to buy local, in real life physical stores, and preferably from small business, instead of online, but I really need to order some very specific hardware part that none of the stores have or can get (small businesses and big businesses too), but I saw on Amazon and need to top up my order to get free shipping, I could order the green coffee beans with it.
I appreciate you for taking the time and your effort to make this video. But there are some very important missing points: - DO NOT use a blade grinder. Only use a burr grinder for consistent coffee ground. - The ground coffee should be a little coarser than ground coffee for pour over/drip coffee. - Start with hot water instead of cold. This allows the ground coffee to be exposed to the heat for a shorter period of time. Unwanted heating of the ground can cause bitterness. - The moka pot should be on medium heat. - As the coffee starts "bubbling", take it off the heat, and hold the bottom of the moka pot under running tap water to stop brewing. - Store your moka pot clean, dry, and the top and bottom not screwd tightly.
When I began making coffee this way I just did a test run with a timer and the stove on moderate heat. I waited until the coffee started bubbling out too fast and noted the time at which this occurs. Every time after that I would remove the pot before that time was reached. If you make coffee every day you will soon no longer need the timer and it will become second sense of when to remove the Moka pot from the heat.
Thank you SO much; I was just given a Moka Express, literally days ago, and had not a clue how to use it properly-- I just now made the absolutely perfect cuppa, and I'm just chuffed to bits! This is brilliant-- cheers for making me day a lot brighter! 💛👏
“If I drink a bad espresso in the morning, my day is going to be f_cked up.” Truer words have never been spoken, my friend! Thank you for teaching me how to make espresso in this style of coffee maker. I just brought one home and had a moment of panic that maybe it won’t be good coffee, but after watching how you do it, I think I will be able to make a great cup of coffee ☕️
Grazie mille, Gionatan, for the excellent tips and the proper procedure of making excellent coffee! Your video on cleaning the coffee pot is also an excellent needed video!!!
Thank you for posting your video. I watched three other moka express preparation videos before and none of them mentioned the little but important detail of removing the moka express from stove before all the coffee collects in the upper chamber.
thank you thank you thank you. My wife is addicted to the perfect cup of espresso. Im based in the US for work, she comes to visit from Europe and this is her big gripe. No decent coffee in the US. So she ordered 2 Bialetti makers and I have been trying to perfect it. Yes the US has shit coffee but thank God for the internet and delivery.
I love my Moka pot. I use it every morning. Thank you for the informative guide. Tomorrow I will try removing it from the heat before it finishes. Grazie mille!
I just bought my moka pot today. I have a Keurig, a French press, and a nespresso, and I'm super excited to try this. Absolutely loved the tutorial. I do not wish to have a fucked up day.😊
Thank you, thank you. You’ve taught me how to make wonderful coffee with my Bialetti. I’ve had the Bialetti for years but have had variable success making a good cup. Now that I’ve adopted your recommendations I’m getting consistently good results. Did I say thank you!
@@alwaysopen7970 uh no. Because then you stop the brew too soon and you won't get enough coffee. You'd probably get less coffee-less than espresso. Also depends on the heat used.
Awesome little video with useful tips. I always keep fire on until all water comes to top and now I see why I end up with all that powder in the cup. Thanks for sharing!
In Finland almost everyone uses a drip coffee maker, but I think I will buy a moka pot now. You have converted me with this great video... Grazie mille!
You can filter as well. Have a ceramic one here that looks like a small cup & saucer combined, brought cheaply on eBay with three holes in line on bottom, so can then sit on top of cup. Takes a Harris No 4 filter. Gave up on using it as happens slowly so coffee not as hot. Of course like most people, did not know to take moka pot off heat at the crucial time, after using this method for about thirty years. But my guest always rave about my coffee (one a lady chef), liked a full cup myself, so no great sin. Also have worlds best water quality where live as comes from Waterpark Ck where water is filters though back sand dunes, before being pumped and treated. My current one is made of stainless, rather than previous cheap aluminium ones that could not get seals for. First saw one used when lived in a Brisbane, Aust, boarding house back in 1975. Givoni had a visitor from the 'old country' who was a very quaint elderly Italian gentleman, so must have brought moka pot with him. Ran into kitchen once yelling excitedly in Italian and gesturing wildly when saw how was cooking sausages as must have thought they were going to explode. Hence the English name bangers, but now know to cold start same. Then our fair haired Italian guest would be out in the back yard chasing butterfly's with a butterfly net. Don't think could speak much English, but warm memories of little contact that did have with him.
My trick: I boil the water before putting it in the moka pot and I preheat the plate. It makes the brewing *way* faster (in a matter of seconds). Also the coffee does not get roasted while the water is heating.
The coffee won't get roasted if you do it the traditional Italian way, since 1933, which follows Bialetti instructions. There's no need for hacks, like starting with hot water or running cold water over the pot at the end. As you can see in this video, he prevents the coffee from getting burnt by removing the pot from the stove early. Another good video is "Annalisa J Moka pot." It's almost 14 minutes long because she explains a lot. There's no need to rush the Moka, it only takes a couple of minutes longer to do it the authentic way for the best flavor.
@@Dutcharmytent Yep! I have a 2 cup Bialetti Brikka and it sits there doing nothing for 4 minutes, then the coffee seeps in, then the crema starts streaming, so I take it off the heat and it's done in just under 5 minutes. It's worth waiting an extra minute or two!
@@dingnextstop Bialetti replied to my email that "the official correct grind for the Moka is medium-fine." Most pre-ground espressos are ground too fine, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka: illy, Lavazza, Kimbo, Bialetti Perfetto Moka, etc. So you could buy a bag of Bialetti Perfetto Moka to use as a visual guide for your grind size.
Where has this video been all my life?! haha Just transitioned from pour over coffee to the Bialetti pot and the coffee tasted horrible the first time! I followed all your instructions and tips today and it was hands down, one of the most incredible homemade cup of coffee!!! Thank you so much!
I am on vacation at Lago Iseo at the moment. In the appartment I rent there was the same coffeemaker as in the video. On TH-cam I learned how to make coffee with it. I never want to have a cup of coffee otherwise. I bought a Bialletti at the shop at Francovilla outlet. Great little machine!
I just ordered a moka pot.. after many videos I've seen this is the most accurate one on the correct method of brewing with a moka pot.. a trick I use as soon as the coffee starts treacling out of the spigget and it completely covers the bottom of the collecting chamber is to slowly count to ten to fifteen seconds and by that time it is the optimum point to remove it as the coffee just starts bubbling.. nice video
Hi Mujahid, thanks for sharing your thought. I actually have a different system for every different bean, for example when I brew beans recently roasted that didn't fermentate for longer than 10 days I tent to remove the Moka even earlier since the bean contain a lot of gas and this push the coffee out of the spigget whit stronger pressure and in shorter time. let us know how your moka goes. Have a nice espresso.
Il Barista Italiano .. true indeed.. I've personally never used coffee that's roasted within ten days but I totally understand.. furthermore the water will degas the coffee at an even greater rate and resulting in a quicker brew.. I am a 17 year old certified barista.. what grind do you use for your moka and what's your take on starting with hot or cold water
The grind I use it depends mostly on what kind of coffee I m brewing. Regarding the water temperature prior to brewing I use room temperature water directly from the bottle, I disagree with hot water since the brewing is not going to be gradual as it should.
I have started using a paper filter (cut out of kitchen roll paper) and putting this on the bottom of the upper half of my moka pot. This gives a cleaner and smoother tasting brew and the left over water in the boiler is still clean afterwards. It is a good idea to turn the upper part of your moka upside down to place the filter and then lightly wet the paper filter to stop it falling out when you fit the upper part of the pot to the boiler part.
I use medium-fine ground espresso, per Bialetti instructions, and I use the correct technique that he's teaching in his tutorials, which follow Bialetti instructions; and I've never needed to add a paper filter.
Other videos recommend aeropress filters as they fit perfectly. One video said to put the filter on the top side of the coffee where the gasket it, another puts it under the coffee.
Hi, Gionatan. This has REALLY improved my coffee making and is the best moka pot tutorial I've come across. I used to wonder why every so often I ended up with something tasting like a weak cup of cheap instant coffee even though I only used high quality beans. So satisfying to pull good shots consistently now. You've also saved me from spending a lot of money on new equipment. Grazie!
Actually, inconsistent brews are caused by failing to fully fill and lightly tamp the coffee in the cup. If coffee is loose, pressure will start pushing water through coffee when it is too cold, AND, the water can erode passages through the coffee, and then water just takes the easy way through those passages, without actually passing through all of your coffee evenly. Then you've left most of the flavour in the grounds, and your coffee is weak.
And, yes, also, you can either remove from heat a little early, like in this video, or, just fill the bottom with a little less water to start with. And use a dark roast, with a fine grind, if you want a strong cofee also, obviously.
Thank you. I watched a few other videos on using the Bialetti Moka and noticed that the coffee didn't look right. Something about it was off. When I saw the end result of your coffee it looked right. Tomorrow I will use your method and make my first cup of coffee with my Bialetti Moka.
@@ilbaristaitaliano494 My first brew was amazing. It turned out incredibly well. I've been making coffee for myself all week. Thank you sooo much for this video.
Thank you for the helpful information. After watching a video of yours the other day, I "liked" it and subscribed. I've ordered a Moka pot, but it hasn't arrived. For the past 12 years, I've been using a French-press and love it. I'm looking forward to getting the Moka pot I ordered and using it. I will certainly use the tips you've given in this video. Thanks again. Ciao.
God, I can't believe it. This looks such good and prosaic solution... Thank you SO much! I always had this bottom waste (above in the recipient) and burnt or boiled like flavor issue when using my Bialetti. I even got to think if a moka (in general) was actually worthwhile! I mean, on the instruction manual they say nothing on that issue (that's a very poor manual in the end)!
I'm in love!!!! ----with your coffee making skills!! LOL! I just got my Moka pot today! going to make some cafe! They build a mountain of cafe...LOL!!!
I figured this out through many many tries and now I have 3 of these coffee makers. I agree exactly with how you make it. My cup is the first part of the brew before it finishes (freshest and strongest.) If I mess it up, I start over with a new batch or my day is indeed "fucked up"!
You can remove the moka even earlier when the coffee starts changing it's color from black to a lighter shade. That works best for me and the taste is awesome
I too am a coffee lover and hate reheated coffee. It has got to be fresh and I use coffee beans so I can get the best flavor. Thank you so much for sharing your methods of making a great expresso coffee.
Great video - especially the bit at 3mins 30 explaining I need to take the pot off the heat when it starts to bubble up to avoid getting all the water and making a weak coffee with powder in it. Favourite line "if I make a bad coffee, my day is going to be fucked up" lol. Couldn't agree more!
I have a well used Bialetti and am now inspired to make a better espresso, I didn't know about removing the pot from the heat when accelerating, but will now try it, thanks!! No, I won't mention Baggio and the penalty!!! lol.
Great video! I knew I was doing something incorrect with my Moka. I was leaveing it on the fire too long. Now, it tastes much much better. Thanks! Subscribed!
Thanks good video mate! Wanted a cheap easy way to make coffee just for me and this will work great without spending lots of money on a machine. Great english as well.
Great tutorial, thanks mate. Hope Australia was good to you, Italians brought so much to us, we are eternally grateful. One request, can you make gelato?
I have the big one i.e. 1/2 liter. I'm going to keep that, but I see what I have been doing wrong. As soon as it percolates is when it is time to remove it. I was waiting much longer. Also, I boil the water first though in my electric kettle in order to speed the process up. Thank you for posting this.
Hi Antonio, you should grind the coffee as per Moka use, is not easy to explain of the size of the coffee ground should be but you can just use the filter's hole of your moka to understand the size, the coffee should't be able to pass through the filter. Cheers
Questions: -do you pour in cold water or warm/hot water? (I guess not hot because you were holding the water chamber :P) -what grind size are you using on your grinder? My coffee comes out a bit too sour and I tried finer and coarser grinds :(
Hi Nolaan! I put room temperature water in my pot. The size of the grind is the Moka size, which correspond to a slightly bigger size than the holes in the filter. You shouldn't make the grind too fine otherwise the coffee will get through the holes of the filter and get into you coffee cup in the end result. If the coffee comes out sour its probably because of the coffee taste itself.
@@ilbaristaitaliano494 you should put this great info in the video notes. (i was looking for 1. grind size 2. if you preheat the water that goes in 3. what temperature to use on the stove. ) other videos say all sorts of things! like put in boiling water, or various temperatures to make the coffee on the stove. i don't think you covered 1 & 3 in the video. for 2, it looked maybe room temp, so i guessed it was. lovely vid though. i really enjoyed it a lot. gonna check out the rest of your channel. : )
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"if I drink a bad espresso in the morning, my day is going to be fqd up". Words of a wise man, spoken as a true poet ☝🏼👌🏼
Grazie Maestro.
I knew the moment I heard this guy's accent, he was straight coffee business. Hands down the best moka advice around!
thanks for the trust man! cheers
@@ilbaristaitaliano494
How would you make it if using biger moka coffee maker,let's say for two cups
@@bayridge3569 size doesn't matter I use the same technique for all moka sizes.
@@ilbaristaitaliano494 I wish you were right but she said size does matter
@@bayridge3569 hahaha
3:57 "now you take it out and you let it finish outside" - Only Italian can talk like that about a coffee machine :DDD
😂 😂😂😂😂
withdrawal method .lol
That's how my daughter was made.
@@hed1117 On the far left above the numbers on the key pad, is a little smiley face. Tap on that and you can select the emojis you want. Once you start typing words, it disappears, to get it back tap the arrow. Hope that makes sense. 😁
@@hed1117 Oh yay! I'm not great on computers so wasn't sure if l had explained it clearly. 😁
""if I drink a bad espresso in the morning.... my day is gonna be fucked up." hahaha
Today it was indeed!! :( cheers and thanks for watching !
that was awesome, we said man !
Exactly why I’m here watching this! 💥👍🏼
yea but Moka coffee is not espresso. Espresso needs to be brewed under pressure.
As I understand it)
Your final segment showing how much water remains after pouring a proper cup was very informative. There are lots of basic Bialetti how-to videos out there but yours was the only one I found clarifying the question, Thank you.
Thank you! The detail about not letting the Mike pot sit on the burner until all the water has boiled out is a key point everyone else misses.
After a vacation in Italy, I have become a huge fan of the Moka Express. I bought a 3-cup Bialetti while there and have been working to extract the best possible coffee. Removing the Moka Express from the stove just before finishing it's full brewing cycle has made a positive difference in my coffee. Thanks for sharing your tips!
Hi Gary, Thats a great news!! thanks for sharing your experience with us, I am glad to hear that you got a positive coffee influence visiting my home country. Have a nice espresso!!
Thank you! This was very helpful!
I'm making moka pot coffee at home everyday for like 3-4 years now and this is my technique . First of all the best tasting coffee is when you grind the beans yourself and not use pre-ground coffee. I use a slightly coarse grind.Second use hot boiling water in the pot, that way the coffee doesn't get burnt leaving it on the stove too long. Third, use a low flame and once the coffee starts percolating take it off the stove after 5-6 seconds and let it percolate outside for 5-6 seconds and then put it back on the stove,leave it on another 5-6 seconds then switch off the flame and allow it to percolate on the whatever warmth is left on the stove, that's it . As for the quantity of coffee,i use 3 teaspoons for two persons and i do like to tamper it a bit,makes it more intense and frothy.
Nice
Thank you for your instructions! Taking the pot off the fire just before it boils over is great advice.
I think it's the most important Bialetti instruction. An easy way to time it is, as soon as you hear it begin to gurgle remove it from the stove.
@@photina78 Thanks, I usually end up lift the lid to peek because it’s kind of quiet. 😄
@@mgkelly3389Mine is quiet for approximately 4 to 4.5 minutes, then I hear it start to gurgle and remove it from the stove. I use a preheated medium electric stove; but if I use gas, I use a low flame per Bialetti instructions. Mine is a 2-cup. I keep the lid closed during cooking.
Grazie, great review. Exactly how my Nonna used to make it. I am in the coffee business and am exposed to all different types of machines, but I always come back to my beautiful collection of Bialetti Moka pots. Just love the coffee it produces.
moka pot is the command line version for coffee brewing
The manual espresso machine that I have might be an Assembly version.
Lol! I love it!
ho comprato un vecchio Bialetti elettrico, che si spegne automaticamente al momento giusto...perfetto!
C: \Users\TH-camcomments> winning -l -o -l
Hand pouring V60 is like building an OS without a compiler
My question has been answered - should water be left in the water reservoir of the moka pot - a resounding yes 👏🏼 🙌🏽
Most useful Bialetti guide I've seen! This improved my coffee experience so much!
Just got a Bialetti Venus Moka pot and that tip about not letting it get too bubbly makes so much sense! Will definitely keep it in mind as I make my coffee. Thanks for the tip!
Thanks for watching the video and letting me know your take on it. Enjoy your espresso! cheers
I've just made my first Espresso with an unbranded Moka pot by following your excellents suggestions. Definitely its flavor is SO different from instantaneous coffee that I've been drinking before.
Thank you!
best part "If I have a bad espresso in the morning my days gonna be....FUCKED up!" hahaha me too!
Were you joking or serious your day will be in disorder if your coffee is not right? That's Obcessive. Priorities in life need to be reassessed.
@@isaiah1corinthians598 Woah chill
Truth. That perfect sip of coffee is pricelss in the mourning
@@isaiah1corinthians598 love the grammar not the attitude
ABSOLUTELY! Yes, with CAPS.
Trying this with some local beans from Yunnan, China. Thanks for the vid!
Back in my youth, a Sicilian boyfriend taught me how to use a moka pot. I still have it to this day. ❤️
Mare S you must have had great coffee I believe. Thanks for sharing your memory 🙏🏼
That’s a beautiful comment ❤️
Fimmt And that's a beautiful response.
THAT'S WHY MY MOKA COFFEE ALMOST ALWAYS HAVE BITTER TASTE! THANK YOU MAN! THIS IS IMPORTANT FOR MY LIFE! 😄
I am glad that I added value to your life :D keep drinking good and healthy espresso!! thanks
put hot water in it not cold is best idea i have found
There is also the issue of the age of the coffee since roasting it, and how much it was exposed to air, i.e.- oxidation and rancidity issues. Also if the bitter oils from many times previous coffees have accumulated in the coffee pot, that will also work against good tasting coffee. Those issues are often overlooked. Professional coffee businesses get better results without knowing why (or won't tell you the secrete) since they roast their own green coffee beans and use it within an optimum age range before rancidity or staleness or oxidation happens, compared to coffee packages that were roasted many months ago and on stores shelves quite some time, and then on the kitchen cupboard for many weeks. It makes all the difference in the world, and the difference between anti-oxidant healthy coffee that doesn't even need sugar at all, and bitter unhealthy free-radical coffee that really needs sugar added.
@@mtlicq Great advice! I roast my own coffee at home and always have a fresh supply.
I use an air popcorn popper and there are many varieties of green coffees available on the web (even on Amazaon).
Anyone can do it and it is very inexpensive. Do a search on "Sweet Maria's Popcorn Roasting".
@@buzznatzke2996 Thanks for your advice too, and the reminder about Amazon, I very strongly prefer to buy local, in real life physical stores, and preferably from small business, instead of online, but I really need to order some very specific hardware part that none of the stores have or can get (small businesses and big businesses too), but I saw on Amazon and need to top up my order to get free shipping, I could order the green coffee beans with it.
I appreciate you for taking the time and your effort to make this video. But there are some very important missing points:
- DO NOT use a blade grinder. Only use a burr grinder for consistent coffee ground.
- The ground coffee should be a little coarser than ground coffee for pour over/drip coffee.
- Start with hot water instead of cold. This allows the ground coffee to be exposed to the heat for a shorter period of time. Unwanted heating of the ground can cause bitterness.
- The moka pot should be on medium heat.
- As the coffee starts "bubbling", take it off the heat, and hold the bottom of the moka pot under running tap water to stop brewing.
- Store your moka pot clean, dry, and the top and bottom not screwd tightly.
When I began making coffee this way I just did a test run with a timer and the stove on moderate heat. I waited until the coffee started bubbling out too fast and noted the time at which this occurs. Every time after that I would remove the pot before that time was reached.
If you make coffee every day you will soon no longer need the timer and it will become second sense of when to remove the Moka pot from the heat.
Thank you! That's a great idea too. I use a timer with my Moka and my Brikka.
I like the intensity of his explaination as if he tells you how to do your taxes but wants to explain it only once
Thank you SO much; I was just given a Moka Express, literally days ago, and had not a clue how to use it properly-- I just now made the absolutely perfect cuppa, and I'm just chuffed to bits! This is brilliant-- cheers for making me day a lot brighter! 💛👏
The Britishness in this comment brought a smile to my face ☺️
@@rabidbasher 🏴
“If I drink a bad espresso in the morning, my day is going to be f_cked up.”
Truer words have never been spoken, my friend! Thank you for teaching me how to make espresso in this style of coffee maker. I just brought one home and had a moment of panic that maybe it won’t be good coffee, but after watching how you do it, I think I will be able to make a great cup of coffee ☕️
I hope you succeded to make great coffee, thanks for your appreciation.
"If I drink a bad espresso in the morning, my day is going to be fucked up." Words to live by! Great video!
I tried your way this morning and made my best coffee since I purchased my Bialetti Moka Express one week ago. Thank you!
I am glad you could find my content and connect with me Mario, I wish a nice coffee everyday!
I love those percolators - it’s a timeless design.
Love the detailed ending!! not letting it finish inside.. for a smoother coffee! 😄
hands down this is the best tutorial on youtube for moka espresso
Grazie mille, Gionatan, for the excellent tips and the proper procedure of making excellent coffee! Your video on cleaning the coffee pot is also an excellent needed video!!!
Adonna C grazie for your appreciation.
I've owned many of these over the years. I love them! You can actually use this pot on a campfire too!
yes right, your can bring your coffee taste everywhere.
Works good on a Coleman stove.
Unless you have a variant for induction... but there is a special plate for that too
@@lupaie You can get stainless steel Mokka pots...
This was so helpful, I never knew when I should remove the pot from the stove. Thank you!
I'm glad I was helpful, thanks for letting me know your appreciation.
Thank you so much.. I just made it this way and what a difference it made to my regular moka coffee is amazing!! Love from India ❤️❤️
thank you for your appreciation! much love!
Thank you for posting your video. I watched three other moka express preparation videos before and none of them mentioned the little but important detail of removing the moka express from stove before all the coffee collects in the upper chamber.
Ismayil A thanks for watching and sharing the video, and for taking the time to let me know your opinion. Cheers!
Thank you for the detailed explanation. Many people forget how helpful those little tricks are.
Your video shows what many others do not. Grazie mille!
James , thanks for watching my video and for the appreciation.
and what instruction manual would never!
Great advice, I have been making it wrong for years.
thank you thank you thank you. My wife is addicted to the perfect cup of espresso. Im based in the US for work, she comes to visit from Europe and this is her big gripe. No decent coffee in the US. So she ordered 2 Bialetti makers and I have been trying to perfect it. Yes the US has shit coffee but thank God for the internet and delivery.
Order beans from Oslo it’s a coffee shop in NYC and or counter culture beans especially for pour over coffee
I love my Moka pot. I use it every morning. Thank you for the informative guide. Tomorrow I will try removing it from the heat before it finishes. Grazie mille!
I just bought my moka pot today. I have a Keurig, a French press, and a nespresso, and I'm super excited to try this. Absolutely loved the tutorial.
I do not wish to have a fucked up day.😊
this really helped me out... especially the last step of taking it off the heat! thanks a million!
thanks for watching and for sharing your appreciation, cheers!
Good tip about removing the pot from the heat before the last water been pushed up.
thanks for watching and sharing your appreciation.
Thank you, thank you. You’ve taught me how to make wonderful coffee with my Bialetti. I’ve had the Bialetti for years but have had variable success making a good cup. Now that I’ve adopted your recommendations I’m getting consistently good results. Did I say thank you!
So now I know what I’ve been doing wrong all the time. I leave it on the stove till the very end. Thank you 😊 I always use the bialetti brikka.
Take it off when it starts flowing
@@alwaysopen7970 uh no. Because then you stop the brew too soon and you won't get enough coffee. You'd probably get less coffee-less than espresso. Also depends on the heat used.
Awesome little video with useful tips. I always keep fire on until all water comes to top and now I see why I end up with all that powder in the cup. Thanks for sharing!
Thanks for watching and for let us know your feedback about this tip. I wish you the best espresso !!!
In Finland almost everyone uses a drip coffee maker, but I think I will buy a moka pot now. You have converted me with this great video... Grazie mille!
I'm that I converted you to the moka. enjoy your coffee! thanks for watching!
You can filter as well. Have a ceramic one here that looks like a small cup & saucer combined, brought cheaply on eBay with three holes in line on bottom, so can then sit on top of cup. Takes a Harris No 4 filter. Gave up on using it as happens slowly so coffee not as hot. Of course like most people, did not know to take moka pot off heat at the crucial time, after using this method for about thirty years. But my guest always rave about my coffee (one a lady chef), liked a full cup myself, so no great sin. Also have worlds best water quality where live as comes from Waterpark Ck where water is filters though back sand dunes, before being pumped and treated.
My current one is made of stainless, rather than previous cheap aluminium ones that could not get seals for.
First saw one used when lived in a Brisbane, Aust, boarding house back in 1975. Givoni had a visitor from the 'old country' who was a very quaint elderly Italian gentleman, so must have brought moka pot with him. Ran into kitchen once yelling excitedly in Italian and gesturing wildly when saw how was cooking sausages as must have thought they were going to explode. Hence the English name bangers, but now know to cold start same.
Then our fair haired Italian guest would be out in the back yard chasing butterfly's with a butterfly net. Don't think could speak much English, but warm memories of little contact that did have with him.
Thanks for the great tutorial! You made it very easy to follow along, thanks for the visuals as well!
My trick: I boil the water before putting it in the moka pot and I preheat the plate. It makes the brewing *way* faster (in a matter of seconds). Also the coffee does not get roasted while the water is heating.
The coffee won't get roasted if you do it the traditional Italian way, since 1933, which follows Bialetti instructions. There's no need for hacks, like starting with hot water or running cold water over the pot at the end. As you can see in this video, he prevents the coffee from getting burnt by removing the pot from the stove early.
Another good video is "Annalisa J Moka pot." It's almost 14 minutes long because she explains a lot.
There's no need to rush the Moka, it only takes a couple of minutes longer to do it the authentic way for the best flavor.
I found a single cup machine took 5 minutes to come up from cold. That’s fine.
@@Dutcharmytent Yep! I have a 2 cup Bialetti Brikka and it sits there doing nothing for 4 minutes, then the coffee seeps in, then the crema starts streaming, so I take it off the heat and it's done in just under 5 minutes. It's worth waiting an extra minute or two!
Can anyone suggest a grind setting for the Mocha pot? I have the Eureka Manual Grinder and I enjoy “Monsoon Malabar” medium roast beans, thank you
@@dingnextstop Bialetti replied to my email that "the official correct grind for the Moka is medium-fine." Most pre-ground espressos are ground too fine, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka: illy, Lavazza, Kimbo, Bialetti Perfetto Moka, etc. So you could buy a bag of Bialetti Perfetto Moka to use as a visual guide for your grind size.
I like your honesty and frankness.
Thanks for your appreciation!! cheers!
Where has this video been all my life?! haha
Just transitioned from pour over coffee to the Bialetti pot and the coffee tasted horrible the first time! I followed all your instructions and tips today and it was hands down, one of the most incredible homemade cup of coffee!!! Thank you so much!
I am on vacation at Lago Iseo at the moment. In the appartment I rent there was the same coffeemaker as in the video. On TH-cam I learned how to make coffee with it. I never want to have a cup of coffee otherwise. I bought a Bialletti at the shop at Francovilla outlet. Great little machine!
I hope you enjoyed your vacation there, and I hope you had good coffee with the moka!
Yes I did and the holiday was great. Italia is beautifull, but I already now that.
I just ordered a moka pot.. after many videos I've seen this is the most accurate one on the correct method of brewing with a moka pot.. a trick I use as soon as the coffee starts treacling out of the spigget and it completely covers the bottom of the collecting chamber is to slowly count to ten to fifteen seconds and by that time it is the optimum point to remove it as the coffee just starts bubbling.. nice video
Hi Mujahid, thanks for sharing your thought. I actually have a different system for every different bean, for example when I brew beans recently roasted that didn't fermentate for longer than 10 days I tent to remove the Moka even earlier since the bean contain a lot of gas and this push the coffee out of the spigget whit stronger pressure and in shorter time. let us know how your moka goes. Have a nice espresso.
Il Barista Italiano .. true indeed.. I've personally never used coffee that's roasted within ten days but I totally understand.. furthermore the water will degas the coffee at an even greater rate and resulting in a quicker brew.. I am a 17 year old certified barista.. what grind do you use for your moka and what's your take on starting with hot or cold water
The grind I use it depends mostly on what kind of coffee I m brewing. Regarding the water temperature prior to brewing I use room temperature water directly from the bottle, I disagree with hot water since the brewing is not going to be gradual as it should.
I have started using a paper filter (cut out of kitchen roll paper) and putting this on the bottom of the upper half of my moka pot. This gives a cleaner and smoother tasting brew and the left over water in the boiler is still clean afterwards.
It is a good idea to turn the upper part of your moka upside down to place the filter and then lightly wet the paper filter to stop it falling out when you fit the upper part of the pot to the boiler part.
I use medium-fine ground espresso, per Bialetti instructions, and I use the correct technique that he's teaching in his tutorials, which follow Bialetti instructions; and I've never needed to add a paper filter.
Other videos recommend aeropress filters as they fit perfectly. One video said to put the filter on the top side of the coffee where the gasket it, another puts it under the coffee.
Can't get more Italian than this.
Hi, thanks for watching! it can get much more Italian than this! Ciao
I love my Bialetti! Thanks for an excellent presentation! cheers from Canada
Hi, Gionatan. This has REALLY improved my coffee making and is the best moka pot tutorial I've come across. I used to wonder why every so often I ended up with something tasting like a weak cup of cheap instant coffee even though I only used high quality beans. So satisfying to pull good shots consistently now. You've also saved me from spending a lot of money on new equipment. Grazie!
Actually, inconsistent brews are caused by failing to fully fill and lightly tamp the coffee in the cup. If coffee is loose, pressure will start pushing water through coffee when it is too cold, AND, the water can erode passages through the coffee, and then water just takes the easy way through those passages, without actually passing through all of your coffee evenly. Then you've left most of the flavour in the grounds, and your coffee is weak.
And, yes, also, you can either remove from heat a little early, like in this video, or, just fill the bottom with a little less water to start with.
And use a dark roast, with a fine grind, if you want a strong cofee also, obviously.
Thank you. I watched a few other videos on using the Bialetti Moka and noticed that the coffee didn't look right. Something about it was off. When I saw the end result of your coffee it looked right. Tomorrow I will use your method and make my first cup of coffee with my Bialetti Moka.
thanks for watching, I hope the content was helpful, how did your first brewing was? Cheers
@@ilbaristaitaliano494 My first brew was amazing. It turned out incredibly well. I've been making coffee for myself all week. Thank you sooo much for this video.
Best demonstration for Moka EVER great! Thank you so much!
thank you for your appreciation!
This worked great. Better flavor, and no more silt ending up in my coffee! Thank you
Thank you! I have been leaving it on and getting the coffee powder in my cup. Now I know what to do.
thanks for watching man!
Thank you for the helpful information. After watching a video of yours the other day, I "liked" it and subscribed. I've ordered a Moka pot, but it hasn't arrived. For the past 12 years, I've been using a French-press and love it. I'm looking forward to getting the Moka pot I ordered and using it. I will certainly use the tips you've given in this video. Thanks again. Ciao.
God, I can't believe it. This looks such good and prosaic solution... Thank you SO much! I always had this bottom waste (above in the recipient) and burnt or boiled like flavor issue when using my Bialetti. I even got to think if a moka (in general) was actually worthwhile! I mean, on the instruction manual they say nothing on that issue (that's a very poor manual in the end)!
thanks for sharing your appreciation!
good explanation abd also show how much water is left behind in the chamber which most youtubers dont do that
I'm in love!!!! ----with your coffee making skills!! LOL! I just got my Moka pot today! going to make some cafe! They build a mountain of cafe...LOL!!!
I hope you enjoyed my video and also your coffee!!
Some of the steps here i never knew. But yeah I love my moka no matter how I do it. Never experienced weak.
I figured this out through many many tries and now I have 3 of these coffee makers. I agree exactly with how you make it. My cup is the first part of the brew before it finishes (freshest and strongest.) If I mess it up, I start over with a new batch or my day is indeed "fucked up"!
thank you for your appreciation Rosemarie, keep up with your un"fucked up" days. Cheers
I just drink that fucked up cup of coffee and try next time later.
Just got my Bialetti, and you just became my coffe master for my first tries 🤗👍🏻 thanks a lot !
You can remove the moka even earlier when the coffee starts changing it's color from black to a lighter shade. That works best for me and the taste is awesome
i never knew about taking the pot out early.
Thanks for watching and for sharing your useful tip. Ciao
Quote of the week at the end. Brilliant video
Finally! An actual Italian showing how to make Italian coffee...perfect explanation of the process. Grazie mille!
@@83976498 Bontadi started producing coffee in 1790 in Italy
@@83976498 I know very well that nobody in Europe GROWS coffee, but they PRODUCE their own blend of coffee by PROCESSING/ROASTING the coffee beans!
I too am a coffee lover and hate reheated coffee. It has got to be fresh and I use coffee beans so I can get the best flavor. Thank you so much for sharing your methods of making a great expresso coffee.
thanks for watching and leaving a comment
Thanks i followed your advice and it made a huge difference in the quality of my coffee
I m glad to hear that. thanks for watching my video and letting me know your opinion.
I also find that using water from a brita filter jug in the boiler also helps the flavour.
This is the best moka pot tutorial in youtube! Thanks man!
Thanks for watching man!
Thumbs up for this complete guide. Greetings to you from Egypt :)
Thanks 🙏🏼
This guy is classic! Agree, bad coffee in the am and whole day is ff'd
Great video - especially the bit at 3mins 30 explaining I need to take the pot off the heat when it starts to bubble up to avoid getting all the water and making a weak coffee with powder in it. Favourite line "if I make a bad coffee, my day is going to be fucked up" lol. Couldn't agree more!
Love my Moka too. Thank you so much. Love your videos too. Hurrah 😄 for excellent coffee ! Your videos are the best!
Hahaha that last comment -
Me too! I make it the exact same way :) glad I have been doing it right. Moka Express changed my life for the better
thanks for watching and for leaving a comment, have a nice espresso! cheers
after watching this video, the moka pot is now my preferred method oh brewing coffee :) thanks!
grazie my friend love your accent and your tutorial is so well explained.
thanks for watching my video and for your appreciation!
Thank you for the very practical hints. I will definitely keep this in mind the next time I use my moka pot.
Thank you and happy 2020 from South Africa
Love the very end of your video.
We agree, bad espresso is no good at all.
;)
Thank you for your appreciation! happy 2020!
I have a well used Bialetti and am now inspired to make a better espresso, I didn't know about removing the pot from the heat when accelerating, but will now try it, thanks!! No, I won't mention Baggio and the penalty!!! lol.
i like very strong coffe with coffe. i like to feels coffe when i drink it
So I guess you like Italian coffee!
Just bought a Bialetti Moka pot today. Thank you for the instructions!
thanks for watching and taking the time to leave a comment! cheers
I'm going to get that thing off the top shelf of the cabinet and try it again. I thought it would just be something at my estate sale.
thanks for watching and for leaving a comment and give a Bialetti another try!
it easy to do-the thing that can go wrong is using very fine granules-it blocks the water coming through
I just bought one of these and your video helped a lot. Really good job!
Thanks for watching and taking the time to leave a comment! cheers
watched every tutorial on youtube waiting to find someone with an italian accent so i know i could trust them! best one yet, grazie!
I am extremely glad you found my video then! thanks for watching and for your appreciation!
Thank you! The best demonstration and explanation of moka pot and what it's going on inside it~
5:37 "If I drink a bad espresso in the morning, my day is going to be fucked up." 😂😂
Bad coffee is the ruin of the world !🤣🇮🇹🤣😂🇮🇹
@@ilbaristaitaliano494 agree!
Great video! I knew I was doing something incorrect with my Moka. I was leaveing it on the fire too long. Now, it tastes much much better. Thanks! Subscribed!
Thanks good video mate! Wanted a cheap easy way to make coffee just for me and this will work great without spending lots of money on a machine. Great english as well.
TheRealUnconnected thanks for watching and leaving a comment! my english went lost after I left Australia. cheers!
Great tutorial, thanks mate. Hope Australia was good to you, Italians brought so much to us, we are eternally grateful. One request, can you make gelato?
I have the big one i.e. 1/2 liter. I'm going to keep that, but I see what I have been doing wrong. As soon as it percolates is when it is time to remove it. I was waiting much longer. Also, I boil the water first though in my electric kettle in order to speed the process up. Thank you for posting this.
Casual "F" bomb at the end
hahahhahahha casual
Wish I had watched this years ago for the tip on when to remove from heat. Thanks! I use one every day for years now.
Thanks for the tutorial- very well done, but one question! How fine do I ground the coffee? Can't wait for the perfect cup!
Hi Antonio, you should grind the coffee as per Moka use, is not easy to explain of the size of the coffee ground should be but you can just use the filter's hole of your moka to understand the size, the coffee should't be able to pass through the filter. Cheers
my best friend sent me one of these from Seville, Spain. Thank you. I now know how to use it the right way.
Questions:
-do you pour in cold water or warm/hot water? (I guess not hot because you were holding the water chamber :P)
-what grind size are you using on your grinder?
My coffee comes out a bit too sour and I tried finer and coarser grinds :(
Hi Nolaan! I put room temperature water in my pot. The size of the grind is the Moka size, which correspond to a slightly bigger size than the holes in the filter. You shouldn't make the grind too fine otherwise the coffee will get through the holes of the filter and get into you coffee cup in the end result. If the coffee comes out sour its probably because of the coffee taste itself.
@@ilbaristaitaliano494 cheers! Yeah today I used a different coffee (especially dedicated for espresso) and it was much better. Thank you!
@@ilbaristaitaliano494 you should put this great info in the video notes. (i was looking for 1. grind size 2. if you preheat the water that goes in 3. what temperature to use on the stove. ) other videos say all sorts of things! like put in boiling water, or various temperatures to make the coffee on the stove. i don't think you covered 1 & 3 in the video. for 2, it looked maybe room temp, so i guessed it was.
lovely vid though. i really enjoyed it a lot. gonna check out the rest of your channel. : )
Thank you for the help! I was leaving it on too long! 😎