Living in Italy now and transitioning from American style coffee to brewing with a Moka, your video has completely changed everything about my morning coffee experience. Grazie mille, Matteo! ☕
I had disappointing results when I first tried my Moka pot. Your steps and video made all the difference! Actually had a flavorful cup of coffee following your directions! Thank you
one tip: the last bit of coffee makes it bitter. stop the brewing by simply puting the pot in a small bowl with a bit of cold water for 2 sec and the coffee tastes better.
Nice! I've been using a Moka Pot for over serveral years and still learned a few things from this video. I'm going to start placing the basket in the uper chamber to fill it with coffee. Thanks, great tip!
I just love this channel! Matteo is super personable and his videos are packed with solid, concise information. Today I bought an E & B Lab 3 cup Moka pot based on a previous video in which Matteo spoke about the E & B competition filter. I’m super excited for its arrival and putting all his good advice into action.
Nice video, you cover all the important points and clarified a couple things for me. I’ve been roasting my own beans for about a decade now experimenting with different beans and roasting techniques. Currently use a hot air roaster for its convenience, but sometimes use a cast iron pan for variety. Use a hand grinder or an electric grinder for its convenience. Raw beans kept sealed in the dark, roasted in a metal can with airtight lid. Brewing mostly filter coffee, but occasionally using a moka pot or Turkish ibrik, sometimes an old percolator, or even making camp coffee for variety. Expresso machine mostly gathers dust as even my hand grinder is a bit too coarse and I mostly make a medium roast.
Excellent!!! Very very slowly, and carefully detailed description, you have done a magnificent job. I’m very impressed and because of your detailed description I can use my pot. May the grace of God be with you. Thank you
I have been using a Moka pot for many years, but I learned a few tips from this video that are new to me. I intend to incorporate them later today. Thank you! By the way, what a good, clearly presented, and well produced video, too! (But you misspelled “essential.”)
Really appreciate one of the few - accurate - Moka Pot espresso instructions. However, I would not characterize these as "beginner" instructions. Rather, this is the ONLY method anyone will ever need to brew outstanding Moka Pot espresso (assuming you're using good coffee ground correctly for a Moka Pot). The coffee itself has, by far, the most impact on the quality of your finished Moka Pot espresso. Personally, after much experimentation, I usually use pre-ground (for drip) Peet's Major Dickason's, the grind is spot-on for a Moka Pot and flavor is excellent. Big plus is Peet's stamps the Roast date on the package. Peet's other dark roast coffees have similar results. Over the course of my 10+ years of using 15+ different size and style Moka Pots, I've tried most of the "pro" tips and methods - none of them improved the finished Moka Pot espresso. The hacks only make it more difficult. Again, many thanks for this video. .
Hi, thank you very much for your comment. I'm sure this is a method that anyone can use and it works well. There are other tools that you can use during coffee preparation, you can find them in other video here on my channel. You are right when you say sometimes hack can make it more difficult. I try to put push the understanding of moka pot so that anyone can understand how to achieve the coffee they like, regardless on the technique you use.
I am having mokapot coffee today, and while sipping, this was on top of my feed ❤ Thank you Matteo for this coffee vid. I enjoyed it like an affirmation to my brewmethod this morning 😃
Excellente! The breakdown of moka pot basics is very good I watched this after making my own cup of coffee. I would also add the importance of grind size , but this is for more advanced. Thank you sir
for the basket, use some kind of glass to hold it. For smaller moka pots a shot glass might be enough. This allows you to keep it stable and distribute the coffee more evenly by tapping the basket gently against the rims of the glass. Obviously, you need to see if you have any glasses the right size. But if you do it's an easy way to make it a little easier in my experience.
You know the trick. Thanks for sharing it. In fact is what I do as well. This is video is tailored for beginners that usually don't have much tools at home, so placing it on the upper part is a cleaver way for a newbie. But you are totally right, that makes the life easier
All your films are very good, instructive and helpful regarding the moka pot clasic model. Thanks a lot. Now, I am waiting for the moka pot induction tips. This is different challenge then classic pot.
Question: here you used 85C hot water. In other film you used room temperature water. What temperature is the best according your experience? And whether coffee roast level plays the role how hot water you use for moka?
@@sawomirsliwicki5373 Here I use room temperature. th-cam.com/video/pOE0XNUUnbo/w-d-xo.htmlsi=17c1bDQCC30ucaAH you can check this video for more info about water temperature. Yes roast level plays an important role. Thanks
Like u‘re Video. U do it exactly the way i like it best. With the lid closed, the coffee tastes even better to me. I'd rather take a cautious peek under the lid in between.
The only thing I do differently is I boil the water in a kettle before I add the water to the bottom. The brew time is a bit shorter although its only a minute saved, and your not heating the coffee grounds in the upper chamber.
Freshly ground beans give a much better flavour. To make the brewing fast, boil water while grinding, then fill the pot with boiled water, use a dish towel to hold the base when screwing the top on. The flavour is strongly dependent on the amount of water in the pot, and the grinder setting. You need to experiment to find the ideal. I dilute the coffee as I prefer the flavour. Oh, and don’t use cheap coffee, the best beans come from independent roasters, but not all are good. Some supermarket cofee is good, but not necessarily the most expensive stuff.
Thanks for sharing some of your insights. I never suggest hot water, especially for beginners because the could easily lead to sputtering. I totally agree on coffee quality
thanks for the tip regarding ground coffee storage...i wonder if it works in my tropical country? we've kept ours in the fridge because outside, it's always hot and humid. any thoughts? thank u.
I think that with a vacuum canister you can solve the problem of moisture. Because you remove oxygen but also humidity. About the temperature, it's a bit harder.
Thanks for the video! I'm about make my first cup with a JavaJolt moka pot I got as a gift. I've watched several videos that talk about using boiling, or really hot water in the base. Is that something you've heard of? Thank you again! Great tips!
Alright, my take on this is that, boiling water can easily lead to sputtering. I never suggest boiling water. Hot water though I do but in certain cases. I made a video about that. You can check it if you want th-cam.com/video/pOE0XNUUnbo/w-d-xo.htmlsi=N-i3i0DKDEHiUMNP
Great guide, thank you Matteo. I have a question bottom of my moka pot's water container got little bit dark, I guess it's because of me using it wrongly at the beginning. Can I clean it with your deep cleaning method or do I have to do something else? Thanks.
Thanks for the comment. So that happens when the moka starts to oxidate. Usually when you don't dry it after washing it. Remove it all is a bit tricky. Try with bicarbonate of soda and vinegar, leave it for a few seconds and then scrub it gently.
Thank you so much for your instructions, it’s just on time! I recently got a moka pot from Christmas Santa, had to fight hard for it, but by the end it’s mine and I love it!
You need to take the coffee maker away as soon as you see light coffee starting to flow. I have a 150 ml geyser coffee maker and I wait 40 seconds for the coffee to start pouring out. Then I immediately take it out and cool it in a bowl of cold water.
Perfect instructions Matteo, concise and clear. Thank you! I don't have a Moka Pot yet but hoping to get one soon. Has anyone used the Joy Resolve brand with the glass upper portion? I am curious about how the build quality feels.
Love these videos. I have a new 3-cup pot, but it seems to take a very long time (10+ minutes) and always ends up tasting burnt! Not sure what I’m doing wrong, but I’ll keep trying.
Try preheating the water (but don't boil it) and as Matteo said, don't grind too fine. It takes a little experimentation to get the grind right. Once I ground very fine and I ended up with less coffee and a lot more water/coffee mixture in the boiler.
Precise and complete! But Matteo what do you think of using warm water in the pot? Some say that the time it takes to start percolate the ground coffee is just sitting on top, getting fried. I have used both normal temp water and warm water, I would say I did find the later taste more full bodied.
Thanks for the feedback. Regarding the warm water, you can find a video I made talking about this. You can find the guideline there. It mainly depends on the coffee you brewing.
I want one of those plates !!! First, it should make the heat less intense. Secondly, for induction stove !! (Can it be use on conventional electric range ?)
Thank you for your comment. I usually use medium roast. I tend to go to the darker side, but a good dark, not extreme. You can do light roast but it’s more tricky.
As Matteo said it is CRUCIAL to rinse your moka pot after using if it's made of aluminum (as most are). The bottom chamber, when left with residual water, will develop pitting over time and tiny spots of mold will form. It's suprisingly fast, and it becomes worse the more times you forget to clean it right away. I am convinced that along with the darkly roasted coffee commonly sold in Italy, this also contributes greatly to the harsh bitterness of the average household moka pot. I once used a friend's moka with a quality coffee I knew well and it completely ruined it. Best practice would be to rinse it after enjoying your coffee, but within 2 hours should be ok. If you're lazy or forgetful, stainless steel is the way to go.
Even when i put my burner on the lowest setting it does not flow out smoothly like you show here. It spurts out and splashes a bit. What am I doing wrong?
Thanks for the tips and steps. Easy to understand!! I have one question, the bottom and top part of my moka turned black inside. How do you get rid of the black stuff? Wonder if it's still safe to use 🤔
Hi, Thanks for the comment. The Moka turns black when aluminium starts to get oxidated. I suggest you to keep always your pot dry after you clean it, that will reduce the oxidation. Yes, its safe, no worries. I can suggest you to place a teaspoon of bicarbonate of sodium and a bit of water, so to create a paste. Spread it on the surface and leave it for 10/ 15 minutes. after that , scrub it gently with a sponge and rinse well. It will help to remove a bit of the black, probably not all of it. Let me know if that helped
HELP - I have an old Bialetti Inox 9/10 cup model and I'm looking for a spare handle and gaskets but can't find anywhere online that sells them. Any ideas?
Placing boiling water makes the water boiling too fast. Things you don't want in the moka because that create sputtering. If you like to brew light roast coffee, hot water can help for a better extraction. Otherwise room temperature works for the rest
hi matteo, i don't know if will see and reply to this comment because it's late, but i wonder how low of a dose would you suggest me to go if i use 3 cups moka pot. i saw the ultimate recipe and 17g is a bit too much coffee for me so i want to use less but i want to know how does it affect the brew, thank you and great video as always
To get the best out from moka pot is suggest to fill the basket until the top for a better extraction and intensity. Unfortunately there aren't small basket for a 3 cups. I suggest you to get a 2 or 1 cup.
Hi, I have a question. I use a moka pot which is classified as a pot for 6 espressos, but I make 2 coffees from it. I am not an Italian and a small espresso is not for me. I need a 200ml cup of coffee (including milk) for my breakfast every morning. So what I do is I always fill the water up to the bottom of the valve (not 1cm below it) and I never fill the basket full of coffee, but maybe 1cm below the edge. The reason for this is that after every brewing there is always some water left in the boiler, not all of it goes up, and when I put water 1cm below the valve, there is not enough coffee for me to drink. And the coffee is also way too strong if you fill the basket full of coffee. So by adding more water than you are suggesting and less coffee, the result I get is exactly what I want. Enough coffee and not so strong. So my question is - since I am not doing it the right way that you are suggesting, is there any reason why I should not be doing what I am doing? Is there any downside to my method? Can something go bad or is something going bad every time I makr coffee without me realizing it? Thanks.
Thank you very much for your comment and for the question. Thank also for sharing your experience. I actually made 2 videos, one that explains why water still left in the boiler th-cam.com/video/FN42XEHFTS0/w-d-xo.html , and the other one about why never put less coffee in the basket th-cam.com/video/81ZSKML44bY/w-d-xo.html . Here you can find some answers. The other suggestion I can give you is that when you make coffee with moka pot the importance is the extraction balance. I see you like to drink big amount of coffee. so strength shouldn't be a problem for you because if you drink it with milk, the strength will be reduced, if you drink it black, adding water to increase the volume of the beverage will also decrease the strength. When I drink my moka coffee with milk I actually prefer to get a more concentrated coffee and less liquid to balance it with milk. But that of course is how I prefer it. Honestly you are not doing nothing wrong if the coffee you achieve please your palate. That is the most important thing. I try to give my suggestions but they are not the law. I hope with this long reply ( I'm so sorry), I manage to answer your question. :)
The freezer is hands down the best way to store ground beans. Also, it's much better to fill the chamber with boiling water instead of room temperature water.
@@matteofromtheswamps search for "James Hoffmann ultimate mocha pot routine". He is a former barista world champion and goes all the way in on stuff. He modded a mocha pot with several sensors and measured everything - conclusion: starting with boiling water gives you a much more balanced extraction. I've been doing it for a while now... It NEVER sputters.
@@vi-yn1ss For nearly a hundred years, millions upon millions of Italians have been making Moka Pot espresso without pre-heating/boiling their Moka Pot water. Pretty sure if there was any benefit in doing so they would be doing it. Bialetti also specifies room temperature water in their instructions. As for Mr. Hoffmann, after watching a number his videos, he is often inaccurate, misleading, even false at times - he's hugely overrated.
@@frankhughes001 would love to see you substantiate your claim the he is inaccurate, misleading or wrong..... "it's always been done that way" is a petty weak argument and limits progress and innovation.... When bialetti designed the mocha pot, there were no precision k-type temperature sensors, no refractometers or any of the knowledge around coffee that comes with the 4th wave.... The main reason they recommend room temp water is to shield themselves from liability if people burn themselves with boiling water while using their product.
The problem is that if you have a fine grind coffee you risk to puck too much the coffee. Pressing for example with a spoon it will never give a uniform tamping. that will lead to channelling and the extraction won't be even. A vertical distribution by tamping the basket on the counter helps you to press down the grounds without the need of tamping. That also helps you to fill air pockets inside the puck reducing channelling. That also allows you to place more grinds in the basket and that will make it stronger. Another think you can do is grind slightly finer, that will make it stronger avoiding unevenness from pressing the coffee
Pleasantly surprised at the room-temperatures water used. Any particular reason? I've moved on to an induction and using room-temp water here makes a lot more sense than pre-boiled simply because the induction is way quicker. At least, in my experience.
@@kakandre7360 Yeah, but the modern instructions recommend using one, the aeropress filter and two, using warm water to reduce time spent on the stove. Its all over the internet, including on Hoffman's channel.
@@achyuth1054 Hoffman said that, not official instructions from bialetti. And maybe because this is a beginner tutorial, room temperature water is easier to handle.
@@kakandre7360I was just about to say… As a “video for beginners,” better to keep things simple. Advanced techniques to come later: WDT, dosing rings, Aeropress filters, pre-heated water, etc.
About the water I made a separate video about that. But I think as a beginner is better to keep room temperature water. Then depends on the type of coffee you like. But usually if you are a beginner and you buy coffee from supermarket, they usually are darker roasted, so room temperature water works better with them.
Thanks for your comment Rebecca! I'm glad you managed to get a good brew, coffee beans wise, it really depends on what you like. I suggest to explore local roasters. They can help you to explore your flavour preferences.
Hello Matteo. I have the LuxHaus Stainless Steel 6 cup Moka Pot. I just tried the new method you suggested. I did not heat the water . I used room temperature water. The flame was on low to medium heat. It took almost 4 minutes to bring up a narrow flow. I lowered the temperature to a bit lower and watched the flow of coffee. After 3 minutes the water began to gurgle. I put the pot into cold water. The coffee was awful. I have been told the stainless steel pot takes longer to heat up and therefore so does the water. This is why I heated the water first. However, once the pot is heated, the heat temperature is said to last longer than an aluminum pot. Either way, my coffee is awful. I cannot figure out what is going wrong.
Hi! I made a video about 6 cups moka, this one th-cam.com/video/9TwyYWFZoK8/w-d-xo.html . See if it can be helpful. The problem of big mokas is that water takes more time to heat and if it's starts to boil then it's difficult to manage. When you say your coffee tastes awful, what do you mean? is it too intense or too bitter or too sour? From that I can understand more. The problem of heating up the water before is that then you risk to have sputtering more often. Try the method on the video I linked and let's see if it can help you. :)
Was surprised no fridge and no freezer for the pre-ground and just seal and store in pantry away from heat and light; and will get away from the hard water- thanks Matteo
fridge is a total no, there is high humidity in the fridge and coffee can absorb it and if you have cheese or onion inside your coffee could absorb the smell. Freezer is good way to increase the shelf life of coffee, but if it's suggested to store coffee in separate doses, vacuum sealed. Otherwise is not ideal.
Hello. I warm the water in the bottom half of the moka pot first. It is put on the stove at low medium heat. Once it begins to boil I remove the lower chamber from the stove and put on the top of the moka pot. I then put the pot back on the stove at low heat. I have a 6 cup stainless steel moka pot. The coffee is at the correct grind. My coffee takes awful. I have tried five times. What do you suggest. Thankyou
try not to preheat the water and put just a bit less water in the boiler. Also brew it the whole time at low heat. I share with you this video I made about 6 cups moka pot th-cam.com/video/9TwyYWFZoK8/w-d-xo.htmlsi=RmAvWM-emNEb1LsF
I have a Breville Smart Grinder Pro. It has so many different settings. If you know this grinder, can you recommend a good number to start on? I got my first MOKA for Christmas and am learning to use it.Thank you for your videos.
I am going to try this soon, I've been wanting a moka pot for a few months now. But i just want to know does this brewing method taste better than a pour over?
Hi, thanks for your comment. Moka and pour over are two different brewing methods, so they are very hard to compare. Moka is something in between Espresso and Pour over. Some people don't like it. I personally like everything if it's done correctly. Moka will have more strength than pour over and also shorter beverage, more concentrated. You will know if you like it only if you try it
Ser, been making Moka Pot coffee recently and been noticing that the coffee doesn’t come out smoothly as it used to. Help me Also I have tried a method where I just put water in the lower part without any coffee and let it boil, it spewed out water 😅
Thanks so much for the feedback. You can put less coffee in the basket, but you won't have the same good result. If you for example put half dose of coffee you won't achieve a good intense coffee because the coffee bed won't create resistance. So you will get a watery and underwhelming coffee. You can get a smaller moka to make less coffee.
Do you cleen with soap or dishwashing liquid or special washing ? For the moment I clean each time and imediatly but only with hot water. .. And sometimes I put it on the fire with only water inside to clean it...
I usually rinse it with hot water and dry it straight after the rinse. Ones a week I deep clean it. I use sometimes dish soap. but also run the moka with water and vinegar to remove oils from inner parts where I cannot reach with the sponge
I’ve never made coffee with any equipment so far. I use instant coffee but i want to switch on ground coffee. I have some questions like. if want only 1 cup coffee so how much coffee and water should i use. And after the brewing can we use the same coffee again?
Hi Matteo, thanks for this simple video. Just to clarify, on low heat...just WAIT? On my glass top (not induction) it feels like it sits there FOREVER but I don't like increasing the heat because it always results in a boiling splashy disaster. Will the pressure slowly build and get it done?
@@dysonsphere with glass top is a bit different of course, it might takes longer and that can result in sputtering. Glad you found the answer on the other video. That will help. Thanks for the comment 🙂
Hi I’ve just received my moka pot and the for the first time using it I was able to make coffee. But when I wanted to brew coffee again following the same steps as the first time I couldn’t. I could hear steam coming out but there was not coffee coming out. And all the coffee was in the water chamber.
Is it normal to have some water left over in the bottom? I’m curious because I take mine off the stove once I see it foaming and steaming like that. However, when I go to clean my pot, I’m surprised to see water in there still
Yes, it is normal. I even made a video where I explain why here on my channel. If you have the time I suggest you to check it out. Anyway, don't worry about that.
@@matteofromtheswamps it's very interesting how it works, i would have thought people want to click on this video more 🤷 the algorithm is tough to crack 🤔
Living in Italy now and transitioning from American style coffee to brewing with a Moka, your video has completely changed everything about my morning coffee experience. Grazie mille, Matteo! ☕
I'm glad I could help you improving your coffee experience. Also, enjoy Italian life
I had disappointing results when I first tried my Moka pot. Your steps and video made all the difference! Actually had a flavorful cup of coffee following your directions! Thank you
🙏 This makes my day better! Thank you so much for sharing your experience.
one tip: the last bit of coffee makes it bitter. stop the brewing by simply puting the pot in a small bowl with a bit of cold water for 2 sec and the coffee tastes better.
When to put the pot in the cold water? Is it when its start gargling or when its start clearer or …?
When the White foam starts
Don't do that you're going to warp your moka pot
I like space Mokka pots
Are you going to stop a coffee maker so you don’t get bitter coffee?
Don’t use too much water. Just use between 70-110 ml of water.
I love your attention to detail. I have learned more from this video than all others I have seen. thank you!!
Your comment makes me happy. I really appreciate your feedback. Thanks 🙏
Nice! I've been using a Moka Pot for over serveral years and still learned a few things from this video.
I'm going to start placing the basket in the uper chamber to fill it with coffee. Thanks, great tip!
Hi Jack, glad I could shared with you a few more tips. Have a tasty coffee :)
Yes! All these years of holding it 😂😊
I just love this channel! Matteo is super personable and his videos are packed with solid, concise information. Today I bought an E & B Lab 3 cup Moka pot based on a previous video in which Matteo spoke about the E & B competition filter. I’m super excited for its arrival and putting all his good advice into action.
Thanks so much for your kind words and support. Love that pot, always in my heart :)
Thank you! I have made a lot of moka pot coffee by watching vidoes, and this is by far the best I've ever tried! ❤
I am very glad my videos could help you to achieve a better coffee. Thanks for the comment 🙏🏻
Щиро дякую за детальне пояснення по кортстуванню гейзерною кавоваркою!!!
Gracias, tengo una nueva cafetera y tus videos me han sido de gran ayuda.
Nice video, you cover all the important points and clarified a couple things for me. I’ve been roasting my own beans for about a decade now experimenting with different beans and roasting techniques. Currently use a hot air roaster for its convenience, but sometimes use a cast iron pan for variety. Use a hand grinder or an electric grinder for its convenience. Raw beans kept sealed in the dark, roasted in a metal can with airtight lid. Brewing mostly filter coffee, but occasionally using a moka pot or Turkish ibrik, sometimes an old percolator, or even making camp coffee for variety. Expresso machine mostly gathers dust as even my hand grinder is a bit too coarse and I mostly make a medium roast.
Wow. That’s great! Thank you so much for sharing!
Excellent!!! Very very slowly, and carefully detailed description, you have done a magnificent job. I’m very impressed and because of your detailed description I can use my pot. May the grace of God be with you. Thank you
Thank you very much for your comment. I'm really happy I could help you 🙏
Thanks for this expert advice. I had a nice coffee this morning thanks to you😅
Hi Steve! Glad I could help! Enjoy your coffee :)
Thx for the tips. Now i can enjoy my Coffee the right way
Thanks for you comment! I really appreciated
I have been using a Moka pot for many years, but I learned a few tips from this video that are new to me. I intend to incorporate them later today. Thank you! By the way, what a good, clearly presented, and well produced video, too! (But you misspelled “essential.”)
Thanks for your comment! and for the head up about the misspelling 😕 I didn't notice it. Unfortunately I cannot change it 😢
Thank you! I use one almost daily, and I learned something new!✌️
Thank you for you comment :)
Really appreciate one of the few - accurate - Moka Pot espresso instructions. However, I would not characterize these as "beginner" instructions. Rather, this is the ONLY method anyone will ever need to brew outstanding Moka Pot espresso (assuming you're using good coffee ground correctly for a Moka Pot).
The coffee itself has, by far, the most impact on the quality of your finished Moka Pot espresso. Personally, after much experimentation, I usually use pre-ground (for drip) Peet's Major Dickason's, the grind is spot-on for a Moka Pot and flavor is excellent. Big plus is Peet's stamps the Roast date on the package. Peet's other dark roast coffees have similar results.
Over the course of my 10+ years of using 15+ different size and style Moka Pots, I've tried most of the "pro" tips and methods - none of them improved the finished Moka Pot espresso. The hacks only make it more difficult.
Again, many thanks for this video.
.
Hi, thank you very much for your comment. I'm sure this is a method that anyone can use and it works well. There are other tools that you can use during coffee preparation, you can find them in other video here on my channel. You are right when you say sometimes hack can make it more difficult. I try to put push the understanding of moka pot so that anyone can understand how to achieve the coffee they like, regardless on the technique you use.
I've been doing everything wrong for years. Thanks for for correct method. I love my coffee now.
I'm glad I could help you to achieve better coffee. :)
Thanks matteo nice and simple demonstration and easy to follow instructions
Thanks for the feedback! :)
I am having mokapot coffee today, and while sipping, this was on top of my feed ❤ Thank you Matteo for this coffee vid. I enjoyed it like an affirmation to my brewmethod this morning 😃
I'm glad we are aligned on this. It makes me happy. Enjoy your coffee.
Fantastic tutorial video, thanks!
Thanks you very much for your feedback 🙏🏻
Thank you. You express your love of coffee clearly and simply. ☺
Thank you for your comment. Coffee is my life, work, hobby and passion :)
Excellente! The breakdown of moka pot basics is very good I watched this after making my own cup of coffee. I would also add the importance of grind size , but this is for more advanced. Thank you sir
Thanks! Yes grind size is important, but here I wanted to keep it simple for beginners. In the future I will cover that matter
Now i know what is moka pot.. small yet amazing..Thank you
for the basket, use some kind of glass to hold it. For smaller moka pots a shot glass might be enough. This allows you to keep it stable and distribute the coffee more evenly by tapping the basket gently against the rims of the glass. Obviously, you need to see if you have any glasses the right size. But if you do it's an easy way to make it a little easier in my experience.
You know the trick. Thanks for sharing it. In fact is what I do as well. This is video is tailored for beginners that usually don't have much tools at home, so placing it on the upper part is a cleaver way for a newbie. But you are totally right, that makes the life easier
All your films are very good, instructive and helpful regarding the moka pot clasic model. Thanks a lot. Now, I am waiting for the moka pot induction tips. This is different challenge then classic pot.
Thanks so much! For the induction you have to wait a bit unfortunately 😅
@@matteofromtheswamps I understand it is a promise, so I am not waiting for but I am looking forward to such instruction. 😎
Question: here you used 85C hot water. In other film you used room temperature water. What temperature is the best according your experience? And whether coffee roast level plays the role how hot water you use for moka?
@@sawomirsliwicki5373 Here I use room temperature. th-cam.com/video/pOE0XNUUnbo/w-d-xo.htmlsi=17c1bDQCC30ucaAH you can check this video for more info about water temperature. Yes roast level plays an important role. Thanks
Like u‘re Video. U do it exactly the way i like it best. With the lid closed, the coffee tastes even better to me. I'd rather take a cautious peek under the lid in between.
Great instructions 😊 thank you
Thanks :)
Very useful beginner tips, appreciate the video
thanks! 🙏
BEAUTIFUL video! Thanks Matteo! Your videos are excellent!♥
Thank you very much !!! 🙏
I am beginner thanks a lot learn from you, will be doing first time,lot's of love and blessings from Mumbai India.
Have a nice day!!
Hi, thanks for the comment. I hope my tips will help you to brew a good cup of coffee.
Take care!
Wow, great instructions.
I've been doing it all wrong.😑
Cheers from New Zealand 🇳🇿
Thanks for your comment. I hope my method will help you to achieve a better coffee :)
Very thorough instructions.
Thank you very much for your comment
Best tutorial I've seen on TH-cam. Ciao bellissimo
Thanks for your comment and your feedback 🙏
Thanks for the detailed instructions, i raise my coffee cup to you ☕ !
Thanks so much for the comment and the nice words :)
Use hot filtered water by the boiler . . . . It can save the grinded coffee conditions.
The fact of using boiling water to avoid baking/burning/cooking coffee doesn't happed If you do the Moka properly
The only thing I do differently is I boil the water in a kettle before I add the water to the bottom. The brew time is a bit shorter although its only a minute saved, and your not heating the coffee grounds in the upper chamber.
good thing you mentioned the tap water, I got hard lime in tap water where I live, luckily spring water bottle doesn't cost that much here
Water is so important in coffee. Lucky who lives in areas with good water from the tap
tomorrow morning I'll try your tips :)
Yes, made my first one. Tastes great. Cheers from Norway.
Happy I could help you :)
Many thanks. Some good tips, I will try a mokkakoffie again!
Thanks so much for the comment and the feedback!
Great advice!
Thanks :)
Freshly ground beans give a much better flavour. To make the brewing fast, boil water while grinding, then fill the pot with boiled water, use a dish towel to hold the base when screwing the top on. The flavour is strongly dependent on the amount of water in the pot, and the grinder setting. You need to experiment to find the ideal. I dilute the coffee as I prefer the flavour. Oh, and don’t use cheap coffee, the best beans come from independent roasters, but not all are good. Some supermarket cofee is good, but not necessarily the most expensive stuff.
Thanks for sharing some of your insights. I never suggest hot water, especially for beginners because the could easily lead to sputtering. I totally agree on coffee quality
Great video Matteo.
Thank you so much for the kind and informative instructions :)
Thanks so much for the comment and the nice words 🙏
Great video, thank you so much!
Thank you for the comment :) 🙏
thanks for the tip regarding ground coffee storage...i wonder if it works in my tropical country? we've kept ours in the fridge because outside, it's always hot and humid. any thoughts? thank u.
I think that with a vacuum canister you can solve the problem of moisture. Because you remove oxygen but also humidity. About the temperature, it's a bit harder.
Thank you for the comprehensive guide. What should I do if the coffee comes out too fast and spits everywhere?
Keep the heat low. That happens if the setting of your stove is higher. I always brew on the lowest setting.
if it's coming out too fast and spitting everywhere is because: 1 - the heat is too high or 2 - the grinds are too coarse.
Thanks for the video! I'm about make my first cup with a JavaJolt moka pot I got as a gift. I've watched several videos that talk about using boiling, or really hot water in the base. Is that something you've heard of? Thank you again! Great tips!
Alright, my take on this is that, boiling water can easily lead to sputtering. I never suggest boiling water. Hot water though I do but in certain cases. I made a video about that. You can check it if you want th-cam.com/video/pOE0XNUUnbo/w-d-xo.htmlsi=N-i3i0DKDEHiUMNP
Thank you for this!
Thank you for your comment and appreciation.
Great guide, thank you Matteo. I have a question bottom of my moka pot's water container got little bit dark, I guess it's because of me using it wrongly at the beginning. Can I clean it with your deep cleaning method or do I have to do something else? Thanks.
Thanks for the comment. So that happens when the moka starts to oxidate. Usually when you don't dry it after washing it. Remove it all is a bit tricky. Try with bicarbonate of soda and vinegar, leave it for a few seconds and then scrub it gently.
Thank you so much for your instructions, it’s just on time! I recently got a moka pot from Christmas Santa, had to fight hard for it, but by the end it’s mine and I love it!
Happy I did this on time. I hope you enjoy your coffee with it.
You need to take the coffee maker away as soon as you see light coffee starting to flow. I have a 150 ml geyser coffee maker and I wait 40 seconds for the coffee to start pouring out. Then I immediately take it out and cool it in a bowl of cold water.
Perfect instructions Matteo, concise and clear. Thank you! I don't have a Moka Pot yet but hoping to get one soon. Has anyone used the Joy Resolve brand with the glass upper portion? I am curious about how the build quality feels.
Thanks so much! Happy you enjoyed them. the top part in glass is a nice touch and won't modify the brewing quality. Of course it's more fragile.
Love these videos. I have a new 3-cup pot, but it seems to take a very long time (10+ minutes) and always ends up tasting burnt! Not sure what I’m doing wrong, but I’ll keep trying.
Thanks for the comment. Is it possible that your coffee is ground too fine?
Try preheating the water (but don't boil it) and as Matteo said, don't grind too fine. It takes a little experimentation to get the grind right. Once I ground very fine and I ended up with less coffee and a lot more water/coffee mixture in the boiler.
Precise and complete! But Matteo what do you think of using warm water in the pot? Some say that the time it takes to start percolate the ground coffee is just sitting on top, getting fried. I have used both normal temp water and warm water, I would say I did find the later taste more full bodied.
Thanks for the feedback.
Regarding the warm water, you can find a video I made talking about this. You can find the guideline there. It mainly depends on the coffee you brewing.
I want one of those plates !!! First, it should make the heat less intense. Secondly, for induction stove !! (Can it be use on conventional electric range ?)
great tips
Thank you! :)
Very interesting thank you! Any suggestions on roasting level for Moka? Darker or lighter roast?
Thank you for your comment. I usually use medium roast. I tend to go to the darker side, but a good dark, not extreme. You can do light roast but it’s more tricky.
What is your favourite manual bean grinder Matteo? Thanks.
I use Comandante on daily basis. I know it can be quiet expensive, but I have it since 2018. Never had a problem
Thanks mate ❤
Thank you! :)
Love your vids.
Thank you very much for your feedback. I really appreciate it. 🙏
As Matteo said it is CRUCIAL to rinse your moka pot after using if it's made of aluminum (as most are). The bottom chamber, when left with residual water, will develop pitting over time and tiny spots of mold will form. It's suprisingly fast, and it becomes worse the more times you forget to clean it right away.
I am convinced that along with the darkly roasted coffee commonly sold in Italy, this also contributes greatly to the harsh bitterness of the average household moka pot. I once used a friend's moka with a quality coffee I knew well and it completely ruined it.
Best practice would be to rinse it after enjoying your coffee, but within 2 hours should be ok. If you're lazy or forgetful, stainless steel is the way to go.
Thanks for supporting the moka cleaning. You got the point!
@@matteofromtheswamps grazie Matteo, gli stranieri prendono appunti, sono gli italiani i veri ossi duri da convincere ahahahah
Thank you so much
Even when i put my burner on the lowest setting it does not flow out smoothly like you show here. It spurts out and splashes a bit. What am I doing wrong?
Check the grind size, maybe it's too fine. That create too much resistance and make the water boil.
Thanks for the tips and steps. Easy to understand!!
I have one question, the bottom and top part of my moka turned black inside. How do you get rid of the black stuff? Wonder if it's still safe to use 🤔
Hi, Thanks for the comment.
The Moka turns black when aluminium starts to get oxidated. I suggest you to keep always your pot dry after you clean it, that will reduce the oxidation. Yes, its safe, no worries.
I can suggest you to place a teaspoon of bicarbonate of sodium and a bit of water, so to create a paste. Spread it on the surface and leave it for 10/ 15 minutes. after that , scrub it gently with a sponge and rinse well. It will help to remove a bit of the black, probably not all of it.
Let me know if that helped
HELP - I have an old Bialetti Inox 9/10 cup model and I'm looking for a spare handle and gaskets but can't find anywhere online that sells them. Any ideas?
I've heard that boiling water before putting the moka pot to the stove is better. Is it true?
That's what James Hoffman did but I don't know its impact on extraction
Placing boiling water makes the water boiling too fast. Things you don't want in the moka because that create sputtering. If you like to brew light roast coffee, hot water can help for a better extraction. Otherwise room temperature works for the rest
Thank you, this is very helpful!
About cleaning, is it true that you should avoid detergents and clean with only water?
The reality is that washing with a normal dish detergent is fine, important is to rinse well the pot and dry it straight away, to avoid oxidation.
hi matteo, i don't know if will see and reply to this comment because it's late, but i wonder how low of a dose would you suggest me to go if i use 3 cups moka pot. i saw the ultimate recipe and 17g is a bit too much coffee for me so i want to use less but i want to know how does it affect the brew, thank you and great video as always
To get the best out from moka pot is suggest to fill the basket until the top for a better extraction and intensity. Unfortunately there aren't small basket for a 3 cups.
I suggest you to get a 2 or 1 cup.
Hi, I have a question. I use a moka pot which is classified as a pot for 6 espressos, but I make 2 coffees from it. I am not an Italian and a small espresso is not for me. I need a 200ml cup of coffee (including milk) for my breakfast every morning. So what I do is I always fill the water up to the bottom of the valve (not 1cm below it) and I never fill the basket full of coffee, but maybe 1cm below the edge. The reason for this is that after every brewing there is always some water left in the boiler, not all of it goes up, and when I put water 1cm below the valve, there is not enough coffee for me to drink. And the coffee is also way too strong if you fill the basket full of coffee. So by adding more water than you are suggesting and less coffee, the result I get is exactly what I want. Enough coffee and not so strong. So my question is - since I am not doing it the right way that you are suggesting, is there any reason why I should not be doing what I am doing? Is there any downside to my method? Can something go bad or is something going bad every time I makr coffee without me realizing it? Thanks.
Thank you very much for your comment and for the question. Thank also for sharing your experience. I actually made 2 videos, one that explains why water still left in the boiler th-cam.com/video/FN42XEHFTS0/w-d-xo.html , and the other one about why never put less coffee in the basket th-cam.com/video/81ZSKML44bY/w-d-xo.html . Here you can find some answers.
The other suggestion I can give you is that when you make coffee with moka pot the importance is the extraction balance. I see you like to drink big amount of coffee. so strength shouldn't be a problem for you because if you drink it with milk, the strength will be reduced, if you drink it black, adding water to increase the volume of the beverage will also decrease the strength. When I drink my moka coffee with milk I actually prefer to get a more concentrated coffee and less liquid to balance it with milk. But that of course is how I prefer it. Honestly you are not doing nothing wrong if the coffee you achieve please your palate. That is the most important thing. I try to give my suggestions but they are not the law. I hope with this long reply ( I'm so sorry), I manage to answer your question. :)
You forgot about using an aeropress filter between the filter and coffee. Its a game changer.
This is a simple video for beginners. On my channel you can find more advance videos where I suggest and use AP filter :)
The freezer is hands down the best way to store ground beans. Also, it's much better to fill the chamber with boiling water instead of room temperature water.
If you know how to store it, definitely. Boiling water never, that can lead to sputtering and over extraction.
@@matteofromtheswamps search for "James Hoffmann ultimate mocha pot routine". He is a former barista world champion and goes all the way in on stuff. He modded a mocha pot with several sensors and measured everything - conclusion: starting with boiling water gives you a much more balanced extraction. I've been doing it for a while now... It NEVER sputters.
th-cam.com/video/BfDLoIvb0w4/w-d-xo.htmlsi=ujY6zlbM71a8o71M
@@vi-yn1ss For nearly a hundred years, millions upon millions of Italians have been making Moka Pot espresso without pre-heating/boiling their Moka Pot water. Pretty sure if there was any benefit in doing so they would be doing it. Bialetti also specifies room temperature water in their instructions. As for Mr. Hoffmann, after watching a number his videos, he is often inaccurate, misleading, even false at times - he's hugely overrated.
@@frankhughes001 would love to see you substantiate your claim the he is inaccurate, misleading or wrong.....
"it's always been done that way" is a petty weak argument and limits progress and innovation.... When bialetti designed the mocha pot, there were no precision k-type temperature sensors, no refractometers or any of the knowledge around coffee that comes with the 4th wave.... The main reason they recommend room temp water is to shield themselves from liability if people burn themselves with boiling water while using their product.
What's wrong with pressing and compacting the coffee down just a bit for a stronger brew?
The problem is that if you have a fine grind coffee you risk to puck too much the coffee. Pressing for example with a spoon it will never give a uniform tamping. that will lead to channelling and the extraction won't be even.
A vertical distribution by tamping the basket on the counter helps you to press down the grounds without the need of tamping. That also helps you to fill air pockets inside the puck reducing channelling. That also allows you to place more grinds in the basket and that will make it stronger.
Another think you can do is grind slightly finer, that will make it stronger avoiding unevenness from pressing the coffee
If you love coffee, you love Matteo.
❤ You are too nice. Thanks :)
Legal 😮
Pleasantly surprised at the room-temperatures water used. Any particular reason? I've moved on to an induction and using room-temp water here makes a lot more sense than pre-boiled simply because the induction is way quicker. At least, in my experience.
Well AFAIK the Bialetti traditional instruction is using room temperature water.
@@kakandre7360 Yeah, but the modern instructions recommend using one, the aeropress filter and two, using warm water to reduce time spent on the stove. Its all over the internet, including on Hoffman's channel.
@@achyuth1054 Hoffman said that, not official instructions from bialetti. And maybe because this is a beginner tutorial, room temperature water is easier to handle.
@@kakandre7360I was just about to say…
As a “video for beginners,” better to keep things simple. Advanced techniques to come later: WDT, dosing rings, Aeropress filters, pre-heated water, etc.
About the water I made a separate video about that. But I think as a beginner is better to keep room temperature water. Then depends on the type of coffee you like. But usually if you are a beginner and you buy coffee from supermarket, they usually are darker roasted, so room temperature water works better with them.
Thank you for your videos, after my third try I have found that perfect brew, now to find better coffee beans. Do you have any suggestions?
Thanks for your comment Rebecca! I'm glad you managed to get a good brew, coffee beans wise, it really depends on what you like. I suggest to explore local roasters. They can help you to explore your flavour preferences.
Thanks Matteo! 😊
Thank you for the comment :)
Hello Matteo. I have the LuxHaus Stainless Steel 6 cup Moka Pot. I just tried the new method you suggested. I did not heat the water . I used room temperature water. The flame was on low to medium heat. It took almost 4 minutes to bring up a narrow flow. I lowered the temperature to a bit lower and watched the flow of coffee. After 3 minutes the water began to gurgle. I put the pot into cold water. The coffee was awful. I have been told the stainless steel pot takes longer to heat up and therefore so does the water. This is why I heated the water first. However, once the pot is heated, the heat temperature is said to last longer than an aluminum pot. Either way, my coffee is awful. I cannot figure out what is going wrong.
Hi! I made a video about 6 cups moka, this one th-cam.com/video/9TwyYWFZoK8/w-d-xo.html . See if it can be helpful. The problem of big mokas is that water takes more time to heat and if it's starts to boil then it's difficult to manage. When you say your coffee tastes awful, what do you mean? is it too intense or too bitter or too sour? From that I can understand more. The problem of heating up the water before is that then you risk to have sputtering more often. Try the method on the video I linked and let's see if it can help you. :)
Thank you
I have found that an empty spice jar is the perfect size to hold the grounds basket for my 3 cup pot.
I use an empty food can, perfect size.
@@royjenkins9681 Yes, and some pill bottles (aspirin, vitamins) will work too.
Was surprised no fridge and no freezer for the pre-ground and just seal and store in pantry away from heat and light; and will get away from the hard water- thanks Matteo
fridge is a total no, there is high humidity in the fridge and coffee can absorb it and if you have cheese or onion inside your coffee could absorb the smell.
Freezer is good way to increase the shelf life of coffee, but if it's suggested to store coffee in separate doses, vacuum sealed. Otherwise is not ideal.
Hello. I warm the water in the bottom half of the moka pot first. It is put on the stove at low medium heat. Once it begins to boil I remove
the lower chamber from the stove and put on the top of the moka pot. I then put the pot back on the stove at low heat. I have a 6 cup stainless steel moka pot. The coffee is at the correct grind. My coffee takes awful. I have tried five times. What do you suggest. Thankyou
try not to preheat the water and put just a bit less water in the boiler. Also brew it the whole time at low heat. I share with you this video I made about 6 cups moka pot th-cam.com/video/9TwyYWFZoK8/w-d-xo.htmlsi=RmAvWM-emNEb1LsF
Bottled water is often as hard, sometimes harder than tap water. Volvic is widely available and soft.
Well, as I say, it depends on where are you from. If where you live is soft, use it. even better. Volvic is a good water.
I have a Breville Smart Grinder Pro. It has so many different settings. If you know this grinder, can you recommend a good number to start on? I got my first MOKA for Christmas and am learning to use it.Thank you for your videos.
Hi, yes I have it at home. My starting number for Moka is 30 and then I adjust based on coffee.
I am going to try this soon, I've been wanting a moka pot for a few months now. But i just want to know does this brewing method taste better than a pour over?
Hi, thanks for your comment. Moka and pour over are two different brewing methods, so they are very hard to compare. Moka is something in between Espresso and Pour over. Some people don't like it. I personally like everything if it's done correctly.
Moka will have more strength than pour over and also shorter beverage, more concentrated. You will know if you like it only if you try it
@@matteofromtheswamps thanks for your time replying to me, the moka sounds like a must try...cheers....
Ser, been making Moka Pot coffee recently and been noticing that the coffee doesn’t come out smoothly as it used to. Help me
Also I have tried a method where I just put water in the lower part without any coffee and let it boil, it spewed out water 😅
Keep the heat of the stove at lower as possible. water shouldn't boil, that's why is not smooth.
How fine a grind is best for the Moka pot? Would it be like a courser or finer espresso grind or like a powdery Turkish grind?
The right grind size should be slightly coarser than espresso and just finer than filter coffee.
very well made video. Do i have to fill in the basket fully every time. What should i do if just need one cup of coffee
Thanks so much for the feedback. You can put less coffee in the basket, but you won't have the same good result. If you for example put half dose of coffee you won't achieve a good intense coffee because the coffee bed won't create resistance. So you will get a watery and underwhelming coffee. You can get a smaller moka to make less coffee.
Thanks for this outstanding lesson on using the moka pot. It made a big difference for my coffee.
Do you cleen with soap or dishwashing liquid or special washing ?
For the moment I clean each time and imediatly but only with hot water. ..
And sometimes I put it on the fire with only water inside to clean it...
I usually rinse it with hot water and dry it straight after the rinse. Ones a week I deep clean it. I use sometimes dish soap. but also run the moka with water and vinegar to remove oils from inner parts where I cannot reach with the sponge
Great tutorial, I will try it ! No water preheating is needed ?
thanks. I made another video where I go more in depth about the water. You can find it on my channel if you want to have a look
Grazie😁😎
I’ve never made coffee with any equipment so far. I use instant coffee but i want to switch on ground coffee. I have some questions like. if want only 1 cup coffee so how much coffee and water should i use. And after the brewing can we use the same coffee again?
My question for you is, what’s a cup for you? Moka pot speaking, a cup is around 40/50ml
Hi Matteo, thanks for this simple video. Just to clarify, on low heat...just WAIT? On my glass top (not induction) it feels like it sits there FOREVER but I don't like increasing the heat because it always results in a boiling splashy disaster. Will the pressure slowly build and get it done?
I just watched your six-cup video and that's answered my question! Thanks buddy!
@@dysonsphere with glass top is a bit different of course, it might takes longer and that can result in sputtering. Glad you found the answer on the other video. That will help. Thanks for the comment 🙂
Can this be used on electric stove ?
Electric stove, yes. Induction, you need an adapter
I was going to ask the same question. I was happy to see he has already answered. Thanks
Hi I’ve just received my moka pot and the for the first time using it I was able to make coffee. But when I wanted to brew coffee again following the same steps as the first time I couldn’t. I could hear steam coming out but there was not coffee coming out. And all the coffee was in the water chamber.
Interesting. Are you using the same coffee or different one? Same grind size? Are you following my suggestions? Let me know please.
Hard water isn't bad for the body, it doesn't cause kidney stones, too.
Yeah I know, I exaggerated. But it's bad for coffee 😂
Hey great video! I have a 4cup Moka Pot, how many mg of caffeine does this mean? Is it safe to drink it as one person?
Well that depends on the kind of coffee you drinking. Arabica species has less caffeine than robusta. So it's difficult to count it
Is it normal to have some water left over in the bottom? I’m curious because I take mine off the stove once I see it foaming and steaming like that. However, when I go to clean my pot, I’m surprised to see water in there still
Yes, it is normal. I even made a video where I explain why here on my channel. If you have the time I suggest you to check it out. Anyway, don't worry about that.
what about adding boiling water inside the moka pot?
I never suggest using boiling water because it can lead to sputtering. But hot water can be useful when you brew light roast coffee.
when you buy the square lavazza packet do you transfer the coffee to another container? because this packet is impossible to close for me 😅
Correct, I transfer it in another container, and keep it in the cupboard.
@@matteofromtheswamps nice! this video thumbnail is incredible btw
@@ismbks thanks, but unfortunately I have lots of impressions but low clicks. I might need to change it 😅
@@matteofromtheswamps it's very interesting how it works, i would have thought people want to click on this video more 🤷
the algorithm is tough to crack 🤔
@@ismbks algorithm is good actually. 2M of impressions last months