I've posted a written reference guide for your convenience here: medium.com/coffee-asylum/the-miraculous-moka-pot-4a3bb6be3283?source=friends_link&sk=c452ffbb7e4212a5f095d4e772378e2e
I love this. Coffee should be about being playful and getting creative as much as being delicious. I eagerly tried adding an aeropress filter to the top of my basket and have found the results quite surprising, less fines getting through, smoother and lighter cup, well combined with a light roast. Great vid, keep experimenting with it!
@@salarycat Not sure what the relevance of your remark is, he just acknowledges The Wired Gourmet for his contribution. I said james doesn't put it under the coffee, check the same video you referenced at 3.30.
I got the last piece of the puzzle going back over and over. After too much youtube surfing infos. The dose by volume is one fixed rule! 👌🙏Thanks a lot
Amazing video as usual . Yours is the most technical Moka pot video on the whole of TH-cam and I have watched a ton. Awesome techniques and tips. I am currently using the able disk fine metal filter and it’s compatible with 3 , 6 and the 9 cup. I have been using the 9 cup lately and I use the same 15 grams coarse grind on both 6 and 9 cup. I get a nice hot 10 oz strong coffee with tons of acidity . In the afternoons I use the 6 cup. In my encounter with the Moka these are the most important tip. Always fill the water cold to the valve for a slower release to avoid channeling. Avoid filling too much coffee and I don’t expect a puck as in espresso. With lesser grounds , I see that the smoky burnt taste is gone. The stainless filter is a real good addition in mastering the Moka. Thanks again for the AMAZING video. You rock !
What a masterpiece! Just like every other video you make! I sold my espresso machine recently, and have been craving concentrated, punchy coffee ever since. This recipe of yours just solved my problem. Unbelievable! Thanks a lot!
After spending thousands on espresso equipment and a lot of hours dialing in my shots, I have to admit I like moka pot made with this techniques much better, I don't know what it is but it really is great coffee.
The technique works. Hats off to you. You just saved me from disliking my moka pot. Although what works for me is to not fill the lower compartment to its full limit. The hovering technique extracts the maximum liquid.
A tip for Bialetti Venus (induction) users: The problem with the Venus is mostly that the inside is completely smooth, so it lacks any visual measuring guide to know when you are at the 3:1 ratio. As a solution, you can grab a small tea spoon and stick it in (upper) brewing chamber. 60mL of brew equals about 1cm of coffee height in the 4-cup Venus. The round spoon part of a teaspoon is about 2cm, so aim for about half a spoon height of brew.
Your Moka Pot videos have enabled me to enjoy my coffee like never before. Thank you for sharing your knowledge and experience, much appreciated. I use a Cuisinox Roma stainless steel moka pot and have not seen a single review video of it. I hope someday you will be the first to review it.
I love my espresso machine but I will be very honest here. After watching your videos and trying out your techniques I like my moka pot coffee better than espresso, which, after spending countless hours dialing in my espresso is very hard to admit. The moka pot just gives me a more enjoyable flavor profile, less astringency and surprisingly better mouth feel, I also use the Specialita and in all honestly I've never gotten better coffee with it than now. I guess I'll keep tweaking my espresso machine with higher ratios like 1:3 to try to replicate the results I have with the moka but much faster and conveniently, otherwise I'll just end up using the espresso machine for lattes and flat whites.
I have a nespresso machine and stopped using it . I'me currently enjoying my one cup Bialetti Mini Express coffee . That took me several months to master it . Even in the coffee chops I don't enjoy the coffee like I do with my Bialetti.
Im also preferring mokka over espresso. The taste has more body and you have more coffee. ;) Mostly drink with milk /foam and sugar which is probably a reason too. Also im used to a mokka pot since my teenage age. My ratio is 15 g in 110 g out in a steel 4 cups mokka pot. Using boiling water instead of cold water. Didnt use a paper filter or a different screen. Do you think a Melitta filter would work too? Grinding 14 on my comandante. Mostly dark roast sidamo or huila supremo.
After discovering this video, I couldn't resist to order a E&B Lab version (3 cups). Thanks for all the advanced tips in your first Voodoo Moka Pot by the way!
Love the tips & tricks on your channel, and the narration is perfect. I started using a filter on my moka pot and love it, as I wasn't a fan of the sediment. Keep 'em coming!
Loved this little Moka pot voodoo series you have put together. Found you through James Hoffmann and subscribed! Looking forward to seeing more from you!
Great Moka video, nice work! Liked and subscribed ;) EDIT: I went to the other Moka video and see you in fact do distinctly clarify brew time is the time water is passing through the puck. I had previously written that you didn't disambiguate between time on the heat and actual flow time... a common confusion for beginner Moka users. Nice work on that video as well!
Your moka pot voodoo trick of slowing the brewing process really makes the best moka coffee. Does an E&B moka pot make better coffee than a Bialetti? Or just replacing the Bialetti screen with an E&B screen do the trick?
@@wiredgourmet I have a cousin visiting India later this month and I was thinking of ordering an e&b moka pot. Another youtuber said that a stock e&b moka pot is thicker and heavier than a stock Bialetti and so makes better coffee. Do you agree?
Must be one of the best (and under-rated) youtube channels on coffee. Thanks. I have a question. I'm trying to "perfect" my Moka Pot brewing for my camping trips to make a single pot of coffee to split for 2 people. I have a 6 cup electric stainless steel Moka pot, I can get about 17 to 18g of coffee into the chamber with just tapping and not compressing and have been following your tips using the water ratio suggested and with the slow brewing etc. If my coffee tastes quite bitter, what would you think is my main problem? I am trying to get the brew as sweet as possible...
Assuming the automatic heat is working out for you, then it's probably the grind. Most devices reward you for dialing in. Generally, a finer grind yields both sweetness and bitterness, while coarser makes it brighter. So, maybe look into a lighter roast or a coarser grind. Also, bitterness can come from too long contact time. I recommend a max of around 3 mins, but some low-density or dark roasted coffees might be better at 2 - 2.5 mins. Keep experimenting, you'll get there :)
@@wiredgourmet Thanks for the reply. I'll keep plugging at it keeping in mind what you said here. The electrical switch: I flick it on and off as required to keep the flow nice and slow. May have gone too slow, as you say.
@@wiredgourmet Ok, I had the same problem, and using super-roasted bitter-driven coffee, I can now confirm that it WAS the main problem for me. In fact, when using typical cheap and rush-roasted coffee, you better go around 2mins to, at least, see the coffee god lighten your way
enjoyed your video! very thorough. quick question, you have an E&B moka pot. 3 cup version. Which Bialetti model would it fit into as far as the competition filter goes ? Is it worth putting the E&B filter into a Bialetti Moka pot ? Thanks
I enjoy your reviews! Would you let me know if you have a preference between the e&b labs and bialetti moka pot for overall performance and taste of coffee?
Brilliant set of moka videos! I think I’ve learned the most from these than any other. A couple of quick questions: 1) How do you know when the pre-infusion is complete? 2) Now that I’ve purchased the E&B competition filter, is there any use for using a paper filter as well? Cheers!
Thanks. There's no way to know when it's complete except by what's in the cup. Lower-alt, darker-roasted coffee will give up the goods faster than high alt light roasts; infusion and total brew time are just part of dialing in. You probably won't have any use for paper unless grinding is an issue: one under the coffee could help with even saturation. But if you have a good grinder, then just play with grit size until you adapt to the E&B filter. Have fun.
Instead of a small glass, you should try using an upside-down V60 to hold the funnel. The smaller V60 (is it the 01?) fits a 3 cup moka pot funnel perfectly, and holds it steady while I hand grind my coffee. It is also easy to pick up again. It also catches any spilled coffee. Thanks for the video, I love my moka pot and will try your suggestions. Do you notice any difference in taste (or ease of use) between the various sizes? Should I get a 1-cup to go with my 3-cup?
Thanks for the tip. I've noticed only that the 6 cup is the largest model that can be made to work properly. The 9 and 12 cup ones brew too fast with uneven puck saturation and I can't find an easy way to slow them down. If I ever crack that problem I'll make a video about it.
@@darelldd Its a very popular coffee dripper made by Hario. They are cone shaped and are made from various materials, the plastic one being the cheapest (and best.) They come in different sizes, the 01 is the smallest. About $3-10 or so. Perhaps the defacto standard for pour over coffee.
@@Martin_Edmondson Thank you for your kind answer. I've used these filter-holders for ~40+ years, but was not aware of this Hario V60 nomenclature. I've gone from not knowing what it was, to having one right here handy to try. :-)
@@darelldd Glad I could help! I don't think Hario invented the design as it has been around for some time, but the 60 comes from the 60° angle of their cone. V60 seems to be fairly synonymous with pour over coffee now.
Such a detailed guide, like all of your videos. Great channel! Could you please share your views on two related topics (maybe in form of a video?): 1. Moka pot choice. I see you go for the traditional all-aluminium Moka Express, as far as Bialetti lineup is considered. Anything against stainless steel options, say, Venus? There are complaints about inability to scrub the upper part & pipe (inside of it) of the pot in stainless models. Only rinsing with hot water is possible. Perhaps, Moka Induction - a hybrid with alu top and steel base - is the best choice? I like how round base is easier to clean, as opposed to polygonal shape found in alu models. Meanwhile, alu models are claimed to offer better control, hence better brew quality. 2. Cleaning the pot. While there's an agreement that cleaning should be performed (as opposed to the debunked myth, that it should not, justified by the residue from previous brews allegedly adding the unique aroma), some disagree on cleaning agents (dishwashing soap, vinegar+water, only water, …), methods (only rinsing, scrubbing vs. swipping gently, boiling water+agent), tools (dishwashing sponge with harsh surface vs. gentle cloth), and regularity (e.g. thorough clean only once a week, only a superficial rinse after each use). Perhaps, due to need of thorough cleaning after each use, moka pot is not an option for people with a tight schedule?
Thanks. Since the Moka pot is so popular around here, I will address cleaning and maintenance, and alu vs stainless, and various clone designs, in a future video. Keep in touch :)
I use a paper filter for my Moka pot I have a 6 cup same as yours instead of putting a paper filter on the bottom of the coffee I actually take the upper half I flip it upside down and I take the gasket and metal filtering out I take the silicone gasket and basic coffee filter I get from like a dollar store then I draw a circle in the inner side of the gasket and cut out as precise as possible with scissors after that I go to my flipped upside down upper half of the pot and then I place the metal filter and the gasket in place and I put the paper on top of the metal filter then I take a few drops of water and place it onto the paper and spread it around and just let the paper dry a little bit and kind of water glue itself so I can pick it up and move around without the paper falling off then I brew the coffee comes out very strong very very strong even with light roast and it's very enjoyable with my hazelnut cream. By doing this by tracing and cutting I'm leaving absolutely no gaps in between the coffee and the filter so no grinds will have the opportunity to slip pass any gaps everything is uniform and in perfect position upon cooling I take it apart and see that the paper filter remains on top there is no coffee grinds coming out of the side and all I got to do is slightly tap and then it all comes out very clean. I don't have to worry about cleaning up any coffee grounds that end up coming through the spout or cleaning up any oily mess when it comes to roasting with dark roast.
I do the same thing but lazier, I get the basic coffee filter, place it ontop of the metal filter that sits below the top portion of the moka, I rip it around the edges of the filter so I don’t have to cut it manually, then I just place the rubber gasket carefully to make sure it stays and leaves no gaps for coffee grounds to go through.
Hey I would love a series of videos wherre you go around cities in US and EU to taste the better coffee shops/bar in order to give us some coffee travel tips :)
Could the paper filter by absorbing water reduce the temperature of the water going through the coffee through an endothermic reaction enough to brew the coffee at a better temperature?
It can slow the brew a bit and make for even extraction without blocking the fines, so you should get a more traditional Moka coffee. Let us know how it goes.
First of all: very informative and objective videos, I'm hyped! Can you recommend an alternative with a simliar mesh quality that is all stainless steel and works with induction? I would like to avoid aluminium for reasons of health. I guess that a modern induction stove with temperature control could contribute to a very consistent flow and would require alot less attention. For people who prefer moka coffee over espresso, induction in combination with a moka pot might be a valid alternative to the rather expensive 9Barista.
I ordered the Giannini 3/1 3003010 (all stainless steel and induction ready) and will try to fit in one of the e&b filter meshes! This Giannini line got a good review in a Germany coffee forum.
Sounds good. I was going to recommend the Alessi 9090, although it is kinda extravagant in price :) BTW, I think the Bialetti aluminum ones are all zinc plated, but I am not certain.
@@wiredgourmet I got my Giannini and together with a temperature controlled induction stove it's a blast! I set it to 112 °C and the coffee comes out just right in a continuous stream. You got to try it, sometime!
I personally find the coffee simply too overpowering when I fill the basket to the brim, especially in a 6 pot moka so I tend to have less coffee in the basket as that. I also have had much better moka results with a Alessi pulcina, which has a more thought through approach on how the components are built. The base for instance is concave, not flat
I have a Timemore Chestnut C2 grinder - nicknamed it "Chess" - and I usually grind between 14 and 16 clicks. Last time, I tried 12, and the brew slowed down, which is good. But the coffee was still a little sour. The grounds were loose, too. I get the impression that my coffee was under-extracted. Is my grind size the problem, or is it something else?
Thanks. I haven't tested the 9 or 12 cup models so I have no idea if this technique would work properly at that scale. The 6-cup model can yield around 6 oz per batch of really concentrated coffee as shown. I'd be tempted to make 2 batches with it, rather than one with a big Moka pot. I'm not sure my approach will scale up that far. But if you decide to go for it, circle back and let us know if it works :)
Why not? It will be a while, tho. In the mean time, see my vid on Turkish coffee if you're in the mood for something crazy simple and super old school.
I just contacted them through their website, as I couldn't find the 6 cup filter on Amazon, and they gave me a list of local'ish sellers. Very helpful people.
Does ending with brown water in the source chamber imply too much puck density, and therefore try backing off on the grind size? Puck is intact, evenly moist throughout. 9-cup Bialetti. Followed your prep and tips from the previous video.
Hello Mr Moka Voodoo... I have a problem with My Bialetti. The lid somehow keeps falling down and doesn't stand like yours in the video. Anyway to fix this?
Thanks. I wouldn't do that manually, before closing the brewer. I think that would invite flow problems and uneven resistance, channeling etc. But my method is 2 stages with a slow infusion period to extend the length of the brew. See the video "Moka Pot Voodoo" for more on that.
Hey let's say with a 1:3 ratio, 120ml of coffee in the upper channel is expected (also have a 6-cup like you do). But since it doesn't fill the entire upper chamber, are we still getting 6 "cups" of caffeine? If the answer to the above is yes....What if I stop brewing at 60ml coffee being yielded, does that leave us 3 "cups" of caffeine? Asking these questions to dial in when to stop brewing to get as close to 2 "shots" of espresso as in coffee shops as possible
Some do, for pourover devices, and many like it. The aeropress ones are pretty open and don't catch much oil. If you use one on top of the funnel it certainly will catch fines and make the flavor lighter. But using them on the bottom of the funnel only improves the flow and doesn't affect flavor.
I’m having trouble understanding what you mean by channeling… could you explain this any further for me please? I’ve owned a moka pot for years and only just learning of this method now. And I tell you what, I’m never going back. Brewed my first cup this morning, WOW! Honestly, thank you so much
Channeling is when the water saturates the coffee unevenly. It erodes channels in the weak areas and rushes through, leaving some of the coffee under-used.
Moka really doesn't work well with anything less than a full funnel and a good grind. You could try using a paper filter on top of the coffee as shown in this vid, and maybe finesse it so it works fairly well.
Yes. As Hoffmann showed, starting with cold water leads to brewing at lower average temperature, hence a drink that leans sweet/acidic. Pre-heated water = hotter brew that gets going sooner and leans toward bitter (and is harder to control the flow rate of, I would add).
Thanks for the great tutorial! Since I'm mostly making coffee for myself - I just ordered the e&b 3-cup version. Do you have a recipe for this version? Would you recommend using an aeropress metal disk (like the ones on the e&b website, or "able disk") at the bottom of the funnel?
Hi Thomas-I have the capresso infinity grinder. There are 14 settings I think. Have you ever used this grinder? I'm wondering if you experimented with the grind choices and know which is best for the Bialetti. Thank you
I can make coffee this strong, but it’s overpowering. I only use 4g of coffee in my small moka pot, coarsely ground, and I get more flavour. Each to their own I guess.
You can hack the new Brikka so it acts like a Moka pot, and that will make the coffee taste better. The old design Brikka doesn't really work. I have a video covering that here: th-cam.com/video/LN_JOOgbpc0/w-d-xo.html
Thank you for sharing. People recommend avoiding aluminium and use stainless steel instead. Would the Bialetti Venus, made of stainless steel, work exactly the same? It looks like E&B used to have a stainless steel model but on their website it appears out of production....
The basic function is the same. I haven't used the Venus, but online reviews are mixed; apparently it's not made in Italy. So I'd search online and look into build-quality issues. E&B's quality has been very high in my experience, so if you're not in a hurry, maybe it's worth waiting for a new SS model from them.
@@sheerluckholmes5468 It looks like there is plenty of evidence that indicate that upon heating, aluminium releases particles, which if ingested, can cause brain damage and other types of harm in the body, over time. I agree that heat transfer is an advantage in aluminium over stainless steel.
You can rinse and re-use the paper filters numerous times because only water is passing through. If you use one on top of the coffee, then they're single-use, and maybe you could hack a cloth filter in that case. I haven't tried it tho.
I love the flavour of these pots, but I haven’t found one of this style that poured properly without leaking from the spout when pouring, also I have found that some of the bases actually rust inside
I have a 3 cup Moka Pot. If I follow this guide, I’ll generally get about 60ml of liquid after the 3 total brew time. So if I’m doing 30ml a cup, then I’m really only getting 2 servings?
I like the 6 cup (shown in vid) for 2 ppl, and the 3 cup for 1. With the 1 cup I think it's hard to get a good strong brewing ratio and enough coffee out to be worth the bother.
Would be interested what changes if I use an induction stove. Do I need to change anything in the process of brewing a good moka? I noticed that heat comes in waves, it is not constant and it might affect the taste. My classic Bialetti is making better coffee on a gas stove, than the induction Bialetti Moka coffee maker.
I find that electric and gas work best for me. I think you can dial in the grind to get a better brew with induction, and maybe turn up the power but also lift it away from the heating element as needed to kinda smooth it manually. Good luck.
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I've posted a written reference guide for your convenience here:
medium.com/coffee-asylum/the-miraculous-moka-pot-4a3bb6be3283?source=friends_link&sk=c452ffbb7e4212a5f095d4e772378e2e
Sir where have you been throughout my coffee journey?? Koodos for these great pearls of wisdom you just bestowed upon us mere mortals.
I love this. Coffee should be about being playful and getting creative as much as being delicious. I eagerly tried adding an aeropress filter to the top of my basket and have found the results quite surprising, less fines getting through, smoother and lighter cup, well combined with a light roast. Great vid, keep experimenting with it!
I totally agree!
Just noticed that James Hoffmann based his moka pot method on yours, that's pretty valid recognition and acknowledgement! Congratulations!
Yep, so many coffee TH-camrs are trying to be him, and here he is, trying to be me :)
@@wiredgourmet 😮
Lol.
I dont think James puts the filter UNDER the coffee.
@@hotgarlicbread The Ultimate Moka Pot Technique (Episode 3), time 8:55. Thanks for your contribution.
@@salarycat
Not sure what the relevance of your remark is, he just acknowledges The Wired Gourmet for his contribution.
I said james doesn't put it under the coffee, check the same video you referenced at 3.30.
I got the last piece of the puzzle going back over and over. After too much youtube surfing infos. The dose by volume is one fixed rule! 👌🙏Thanks a lot
you are a master at work; got a moka put yesterday. used it 10 mins ago.. aced that shit‼️🥵 gratitude King
Thanks. One does one's best :)
Amazing video as usual . Yours is the most technical Moka pot video on the whole of TH-cam and I have watched a ton. Awesome techniques and tips. I am currently using the able disk fine metal filter and it’s compatible with 3 , 6 and the 9 cup. I have been using the 9 cup lately and I use the same 15 grams coarse grind on both 6 and 9 cup. I get a nice hot 10 oz strong coffee with tons of acidity . In the afternoons I use the 6 cup. In my encounter with the Moka these are the most important tip. Always fill the water cold to the valve for a slower release to avoid channeling. Avoid filling too much coffee and I don’t expect a puck as in espresso. With lesser grounds , I see that the smoky burnt taste is gone. The stainless filter is a real good addition in mastering the Moka. Thanks again for the AMAZING video. You rock !
Thanks, man. I'm glad it's working out for you.
Are you using the "able" disk on the e&b version? I'm wondering if it'll fit the 3-cup version.
Also - are you using the standard or "fine" version?
Thank you for your Moka Voodoo wisdom, it's really changed my Moka coffee daily routine, which has resulted in some truly wonderful coffee.
That's what I like to hear. Thanks!
Thanks for including a link to the previous video this builds upon in the description. You'd be surprised how many TH-camrs forget this. :)
One does one's best :)
I've been getting great results using your method, with two aeropress filters (one below the puck and one above). Thanks for this technique!
Thanks. That's why I'm here :)
What a masterpiece! Just like every other video you make! I sold my espresso machine recently, and have been craving concentrated, punchy coffee ever since. This recipe of yours just solved my problem. Unbelievable!
Thanks a lot!
Thank you for advancing my moka skills! Ever since watching your tutorial I enjoy my moka more than espresso!
Thanks for stopping by. Don't tell anyone, but I prefer it to espresso too :)
Interesting. I have a high end espresso machine and enjoy the Moka pot coffee more when drinking it black.
After spending thousands on espresso equipment and a lot of hours dialing in my shots, I have to admit I like moka pot made with this techniques much better, I don't know what it is but it really is great coffee.
The technique works. Hats off to you. You just saved me from disliking my moka pot. Although what works for me is to not fill the lower compartment to its full limit. The hovering technique extracts the maximum liquid.
If it works, it's right :)
I am a bit of a coffee nerd, but you take it to a whole new level. The jazz on loop is surprisingly unannoying. Great visuals.
Made proper moka pot video because of you. Thanks! Your method is working!
Nice work! Glad I could help a bit.
I put the filter above the coffee instead to get cleaner result. Been getting great results, thanks for the tips.
Tried your technique for breakfast today, Woah! Fab. I'd put the pot away in the gadget graveyard as I couldn't make a decent cup. Thank you!
A tip for Bialetti Venus (induction) users: The problem with the Venus is mostly that the inside is completely smooth, so it lacks any visual measuring guide to know when you are at the 3:1 ratio. As a solution, you can grab a small tea spoon and stick it in (upper) brewing chamber. 60mL of brew equals about 1cm of coffee height in the 4-cup Venus. The round spoon part of a teaspoon is about 2cm, so aim for about half a spoon height of brew.
Your voodoo method gave me one the best cups of coffee I have ever made myself. Thank you!
That's what I like to hear :) Welcome aboard.
Your Moka Pot videos have enabled me to enjoy my coffee like never before. Thank you for sharing your knowledge and experience, much appreciated. I use a Cuisinox Roma stainless steel moka pot and have not seen a single review video of it. I hope someday you will be the first to review it.
Thanks for the tip; i will look into it.
I love my moka pot, but im in need of a new pressure valve. Still get great coffee. It took 17 years to get this way
you deserve way more subscribers your channal is amazing! and i love the intro "its like a miracle" ^^
Thanks for saying that, and welcome to the community :)
Thank you for sharing. I just got my Mona pot today. Still learning how to use it.
Learn the basic techniques and principles of the Moka pot Voodoo method here:
th-cam.com/video/u-PeYeiqPLU/w-d-xo.html
I love my espresso machine but I will be very honest here. After watching your videos and trying out your techniques I like my moka pot coffee better than espresso, which, after spending countless hours dialing in my espresso is very hard to admit. The moka pot just gives me a more enjoyable flavor profile, less astringency and surprisingly better mouth feel, I also use the Specialita and in all honestly I've never gotten better coffee with it than now.
I guess I'll keep tweaking my espresso machine with higher ratios like 1:3 to try to replicate the results I have with the moka but much faster and conveniently, otherwise I'll just end up using the espresso machine for lattes and flat whites.
Thank you for posting this. And to be honest, I prefer Moka pot coffee to espresso too :)
@@wiredgourmet great video, I like both. Which ever one I’m drinking at any given time is my favorite 🤩
I have a nespresso machine and stopped using it . I'me currently enjoying my one cup Bialetti Mini Express coffee .
That took me several months to master it . Even in the coffee chops I don't enjoy the coffee like I do with my Bialetti.
@@wiredgourmet I've also sidelined my Nespresso machine to master the use of the moka pot. Coffee keeps improving. 👌☕👌
Im also preferring mokka over espresso. The taste has more body and you have more coffee. ;) Mostly drink with milk /foam and sugar which is probably a reason too. Also im used to a mokka pot since my teenage age. My ratio is 15 g in 110 g out in a steel 4 cups mokka pot. Using boiling water instead of cold water. Didnt use a paper filter or a different screen. Do you think a Melitta filter would work too? Grinding 14 on my comandante. Mostly dark roast sidamo or huila supremo.
Man… wonderful. Thanks for teach us 🙏
After discovering this video, I couldn't resist to order a E&B Lab version (3 cups). Thanks for all the advanced tips in your first Voodoo Moka Pot by the way!
You're most welcome. Enjoy the new kit :)
what is the best flour pot? E& B?
Where would I buy one by this company if I live in Nevada? The company doesn’t sell them through their website.
Very helpful, thanks. Learning to master my Moka pot!
Glad to help :)
Really helpful innovations with a moka. Thanks a lot❤️
Thanks. Have fun with it :)
Great video. Great voice
Why thank you, and welcome aboard.
this editing is hilarious. voice over is great too. haha. learned a lot. thanks for the video!
Glad you enjoyed it :)
I know, right?! Very refreshing compared to all the mainstream stuff out there. Had no idea this is a 2021 video, lol!!
Love the tips & tricks on your channel, and the narration is perfect. I started using a filter on my moka pot and love it, as I wasn't a fan of the sediment. Keep 'em coming!
Thanks very much. And welcome to the community.
"Its like a miracle"
Indeed.
Loved this little Moka pot voodoo series you have put together. Found you through James Hoffmann and subscribed! Looking forward to seeing more from you!
that,s amazing metod and ritual, result very good brewing
Been watching your videos, Gotta say I love the channel! Great information presented in an organised and fun way. Keep it up!
Thanks, and welcome to the community.
Great Moka video, nice work! Liked and subscribed ;)
EDIT: I went to the other Moka video and see you in fact do distinctly clarify brew time is the time water is passing through the puck. I had previously written that you didn't disambiguate between time on the heat and actual flow time... a common confusion for beginner Moka users. Nice work on that video as well!
Thanks. Yes, I don't include the time for heating water since nothing is happening to the coffee and brewing really hasn't begun :)
thanks for sharing this information, it's been very useful!
Glad it was helpful.
Thanks for this video. Between you and James Hoffman, I will be well versed for being a beginner at this. Much appreciated. New sub here also. 🙂
Please keep up the good work this is so educational thank you…
My main man! I’m your wired understudy
What are your thoughts on the paper filter in the funnel vs on top of the funnel, like Hoffman suggests?
Thank you and bless you for this information.
Your moka pot voodoo trick of slowing the brewing process really makes the best moka coffee. Does an E&B moka pot make better coffee than a Bialetti? Or just replacing the Bialetti screen with an E&B screen do the trick?
Thanks very much. E&B's moka express is a clone, so their screen will work exactly the same in a Bialetti.
@@wiredgourmet Great. Do you think an E&B moka pot with an E&B screen makes better coffee than a Bialetti moka pot fitted with an E&B screen?
@@mesri3 There's no real difference.
@@wiredgourmet I have a cousin visiting India later this month and I was thinking of ordering an e&b moka pot. Another youtuber said that a stock e&b moka pot is thicker and heavier than a stock Bialetti and so makes better coffee. Do you agree?
@@mesri3 could you share the video pls¿
Must be one of the best (and under-rated) youtube channels on coffee. Thanks. I have a question. I'm trying to "perfect" my Moka Pot brewing for my camping trips to make a single pot of coffee to split for 2 people. I have a 6 cup electric stainless steel Moka pot, I can get about 17 to 18g of coffee into the chamber with just tapping and not compressing and have been following your tips using the water ratio suggested and with the slow brewing etc. If my coffee tastes quite bitter, what would you think is my main problem? I am trying to get the brew as sweet as possible...
Assuming the automatic heat is working out for you, then it's probably the grind. Most devices reward you for dialing in. Generally, a finer grind yields both sweetness and bitterness, while coarser makes it brighter. So, maybe look into a lighter roast or a coarser grind. Also, bitterness can come from too long contact time. I recommend a max of around 3 mins, but some low-density or dark roasted coffees might be better at 2 - 2.5 mins. Keep experimenting, you'll get there :)
@@wiredgourmet Thanks for the reply. I'll keep plugging at it keeping in mind what you said here. The electrical switch: I flick it on and off as required to keep the flow nice and slow. May have gone too slow, as you say.
@@wiredgourmet Ok, I had the same problem, and using super-roasted bitter-driven coffee, I can now confirm that it WAS the main problem for me. In fact, when using typical cheap and rush-roasted coffee, you better go around 2mins to, at least, see the coffee god lighten your way
enjoyed your video! very thorough.
quick question, you have an E&B moka pot. 3 cup version. Which Bialetti model would it fit into as far as the competition filter goes ? Is it worth putting the E&B filter into a Bialetti Moka pot ? Thanks
It should fit a 3-cup moka pot. The E&B filter is a bit better for slow, even flow, but the stock one works fine.
Thanks for sharing
I enjoy your reviews! Would you let me know if you have a preference between the e&b labs and bialetti moka pot for overall performance and taste of coffee?
I enjoyed your review! Can you tell me which moka pot you prefer Bialetti vs E&B labs 6 cup for overhaul taste and performance?
How does the filter before the coffee accomplish anything?
Cool, James Hoffman referenced this vid! Well done!
Thanks :)
thanks a lot man... very good expelling.👌
Glad it helped :)
Brilliant set of moka videos! I think I’ve learned the most from these than any other. A couple of quick questions:
1) How do you know when the pre-infusion is complete?
2) Now that I’ve purchased the E&B competition filter, is there any use for using a paper filter as well?
Cheers!
Thanks. There's no way to know when it's complete except by what's in the cup. Lower-alt, darker-roasted coffee will give up the goods faster than high alt light roasts; infusion and total brew time are just part of dialing in. You probably won't have any use for paper unless grinding is an issue: one under the coffee could help with even saturation. But if you have a good grinder, then just play with grit size until you adapt to the E&B filter. Have fun.
Instead of a small glass, you should try using an upside-down V60 to hold the funnel.
The smaller V60 (is it the 01?) fits a 3 cup moka pot funnel perfectly, and holds it steady while I hand grind my coffee. It is also easy to pick up again. It also catches any spilled coffee.
Thanks for the video, I love my moka pot and will try your suggestions.
Do you notice any difference in taste (or ease of use) between the various sizes? Should I get a 1-cup to go with my 3-cup?
Thanks for the tip. I've noticed only that the 6 cup is the largest model that can be made to work properly. The 9 and 12 cup ones brew too fast with uneven puck saturation and I can't find an easy way to slow them down. If I ever crack that problem I'll make a video about it.
What is a V60?
@@darelldd Its a very popular coffee dripper made by Hario.
They are cone shaped and are made from various materials, the plastic one being the cheapest (and best.)
They come in different sizes, the 01 is the smallest. About $3-10 or so.
Perhaps the defacto standard for pour over coffee.
@@Martin_Edmondson Thank you for your kind answer. I've used these filter-holders for ~40+ years, but was not aware of this Hario V60 nomenclature. I've gone from not knowing what it was, to having one right here handy to try. :-)
@@darelldd Glad I could help!
I don't think Hario invented the design as it has been around for some time, but the 60 comes from the 60° angle of their cone.
V60 seems to be fairly synonymous with pour over coffee now.
Such a detailed guide, like all of your videos. Great channel!
Could you please share your views on two related topics (maybe in form of a video?):
1. Moka pot choice.
I see you go for the traditional all-aluminium Moka Express, as far as Bialetti lineup is considered.
Anything against stainless steel options, say, Venus?
There are complaints about inability to scrub the upper part & pipe (inside of it) of the pot in stainless models. Only rinsing with hot water is possible.
Perhaps, Moka Induction - a hybrid with alu top and steel base - is the best choice?
I like how round base is easier to clean, as opposed to polygonal shape found in alu models.
Meanwhile, alu models are claimed to offer better control, hence better brew quality.
2. Cleaning the pot.
While there's an agreement that cleaning should be performed (as opposed to the debunked myth, that it should not, justified by the residue from previous brews allegedly adding the unique aroma),
some disagree on cleaning agents (dishwashing soap, vinegar+water, only water, …), methods (only rinsing, scrubbing vs. swipping gently, boiling water+agent), tools (dishwashing sponge with harsh surface vs. gentle cloth), and regularity (e.g. thorough clean only once a week, only a superficial rinse after each use).
Perhaps, due to need of thorough cleaning after each use, moka pot is not an option for people with a tight schedule?
Thanks. Since the Moka pot is so popular around here, I will address cleaning and maintenance, and alu vs stainless, and various clone designs, in a future video. Keep in touch :)
Great moka tek! I’d love to see how you’d dial in the Bellman CX25P. It’s a pro grade above the moka w/ pro screen.
I use a paper filter for my Moka pot I have a 6 cup same as yours instead of putting a paper filter on the bottom of the coffee I actually take the upper half I flip it upside down and I take the gasket and metal filtering out I take the silicone gasket and basic coffee filter I get from like a dollar store then I draw a circle in the inner side of the gasket and cut out as precise as possible with scissors after that I go to my flipped upside down upper half of the pot and then I place the metal filter and the gasket in place and I put the paper on top of the metal filter then I take a few drops of water and place it onto the paper and spread it around and just let the paper dry a little bit and kind of water glue itself so I can pick it up and move around without the paper falling off then I brew the coffee comes out very strong very very strong even with light roast and it's very enjoyable with my hazelnut cream. By doing this by tracing and cutting I'm leaving absolutely no gaps in between the coffee and the filter so no grinds will have the opportunity to slip pass any gaps everything is uniform and in perfect position upon cooling I take it apart and see that the paper filter remains on top there is no coffee grinds coming out of the side and all I got to do is slightly tap and then it all comes out very clean. I don't have to worry about cleaning up any coffee grounds that end up coming through the spout or cleaning up any oily mess when it comes to roasting with dark roast.
I do the same thing but lazier, I get the basic coffee filter, place it ontop of the metal filter that sits below the top portion of the moka, I rip it around the edges of the filter so I don’t have to cut it manually, then I just place the rubber gasket carefully to make sure it stays and leaves no gaps for coffee grounds to go through.
Hey I would love a series of videos wherre you go around cities in US and EU to taste the better coffee shops/bar in order to give us some coffee travel tips :)
Could the paper filter by absorbing water reduce the temperature of the water going through the coffee through an endothermic reaction enough to brew the coffee at a better temperature?
I have been using a paper filter on top of the coffee. I've never thought of placing in on the bottom of the coffee. I will try it. Thank you.
It can slow the brew a bit and make for even extraction without blocking the fines, so you should get a more traditional Moka coffee. Let us know how it goes.
I place the filter under the top half of the pot, but I will try placing one in the basket.
Thank you for the nice videos. How important is it to fill it with hot instead of cold water?
Thanks. It's not important for the result, but the workflow is more efficient: you can heat the water while you grind the beans and fill the funnel.
First of all: very informative and objective videos, I'm hyped! Can you recommend an alternative with a simliar mesh quality that is all stainless steel and works with induction? I would like to avoid aluminium for reasons of health. I guess that a modern induction stove with temperature control could contribute to a very consistent flow and would require alot less attention. For people who prefer moka coffee over espresso, induction in combination with a moka pot might be a valid alternative to the rather expensive 9Barista.
I ordered the Giannini 3/1 3003010 (all stainless steel and induction ready) and will try to fit in one of the e&b filter meshes! This Giannini line got a good review in a Germany coffee forum.
Sounds good. I was going to recommend the Alessi 9090, although it is kinda extravagant in price :) BTW, I think the Bialetti aluminum ones are all zinc plated, but I am not certain.
@@wiredgourmet I really would have preferred the E&B Globe Moka with an induction base, but it's not in their program anymore.
@@wiredgourmet I got my Giannini and together with a temperature controlled induction stove it's a blast! I set it to 112 °C and the coffee comes out just right in a continuous stream. You got to try it, sometime!
Just found your channel! This is awesome!
Welcome to the community :)
@@wiredgourmet thanks
I want to try the aeropress steel mesh on top of the coffee now!
Im 56 and just made the best cup of coffee with a moka pot.
I see other videos where they don't press the coffee grounds down. They just put the coffee in the filter and then put it on the stove.
My moka pot puck recently have dry spot, not sure what is wrong, not changing anything in last 3 months,
Any advice on how to avoid dry spot?
coarser grind and do some light tamping. if it's still not better try to slow the brew even more by reducing heat.
I personally find the coffee simply too overpowering when I fill the basket to the brim, especially in a 6 pot moka so I tend to have less coffee in the basket as that. I also have had much better moka results with a Alessi pulcina, which has a more thought through approach on how the components are built. The base for instance is concave, not flat
I have a Timemore Chestnut C2 grinder - nicknamed it "Chess" - and I usually grind between 14 and 16 clicks. Last time, I tried 12, and the brew slowed down, which is good. But the coffee was still a little sour. The grounds were loose, too. I get the impression that my coffee was under-extracted. Is my grind size the problem, or is it something else?
Excellent info in both videos! Thank you!! I’ll need to brew approx 13 oz. coffee. Would i need the 9 cup?
Thanks. I haven't tested the 9 or 12 cup models so I have no idea if this technique would work properly at that scale. The 6-cup model can yield around 6 oz per batch of really concentrated coffee as shown. I'd be tempted to make 2 batches with it, rather than one with a big Moka pot. I'm not sure my approach will scale up that far. But if you decide to go for it, circle back and let us know if it works :)
Thank you soooooooooo much!
You're very welcome! I'm glad it was helpful.
Hey! Thank you for the great vidz. Try preparing cowboy coffee at some point, very interesting to see your vision of it. Cheers!
Why not? It will be a while, tho. In the mean time, see my vid on Turkish coffee if you're in the mood for something crazy simple and super old school.
Where do you order the E&B products?
I just contacted them through their website, as I couldn't find the 6 cup filter on Amazon, and they gave me a list of local'ish sellers. Very helpful people.
Does ending with brown water in the source chamber imply too much puck density, and therefore try backing off on the grind size? Puck is intact, evenly moist throughout. 9-cup Bialetti. Followed your prep and tips from the previous video.
it's normal.
Don't know what I'm doing wrong, but on a 6-cup Bialetti an Aeropress filter below the grounds seems to completely stall my brews...
Hello Mr Moka Voodoo... I have a problem with My Bialetti. The lid somehow keeps falling down and doesn't stand like yours in the video. Anyway to fix this?
I like your vibe man
Great video, thanks! Have you ever experimented with prewetting the coffee before the brew inside the funnel?
Thanks. I wouldn't do that manually, before closing the brewer. I think that would invite flow problems and uneven resistance, channeling etc. But my method is 2 stages with a slow infusion period to extend the length of the brew. See the video "Moka Pot Voodoo" for more on that.
I've wondered the same thing, maybe even with cold water and not hot, and just enough to wet the grounds, like a tablespoon or so.
Hey let's say with a 1:3 ratio, 120ml of coffee in the upper channel is expected (also have a 6-cup like you do). But since it doesn't fill the entire upper chamber, are we still getting 6 "cups" of caffeine?
If the answer to the above is yes....What if I stop brewing at 60ml coffee being yielded, does that leave us 3 "cups" of caffeine?
Asking these questions to dial in when to stop brewing to get as close to 2 "shots" of espresso as in coffee shops as possible
brother its not rocket science. just brew the coffee and drink it. the video overcomplicates it so much.
How many ml of moka po coffee would you recco to be used in iced coffee drinks such as lattes. and what ratio it is. Thank you!!
Moka pot or E&B ? which is better in your opinion?
Nice video,, i heard that paper filters are trapping some of the good oils in coffee ,, what do you think??
Some do, for pourover devices, and many like it. The aeropress ones are pretty open and don't catch much oil. If you use one on top of the funnel it certainly will catch fines and make the flavor lighter. But using them on the bottom of the funnel only improves the flow and doesn't affect flavor.
I’m having trouble understanding what you mean by channeling… could you explain this any further for me please?
I’ve owned a moka pot for years and only just learning of this method now. And I tell you what, I’m never going back.
Brewed my first cup this morning, WOW! Honestly, thank you so much
Channeling is when the water saturates the coffee unevenly. It erodes channels in the weak areas and rushes through, leaving some of the coffee under-used.
@@wiredgourmet is this channeling in the room with us right now?
Hi, Can a Moka pot be used to brew fewer cups than it's size. Say 6 cup to brew 1 cup? Thanks.
Moka really doesn't work well with anything less than a full funnel and a good grind. You could try using a paper filter on top of the coffee as shown in this vid, and maybe finesse it so it works fairly well.
my coffee is less bitter when using cold water at the beggining. when I start with hot water it is more bitter and stronger...is that normal ?
most likely placebo.
Yes. As Hoffmann showed, starting with cold water leads to brewing at lower average temperature, hence a drink that leans sweet/acidic. Pre-heated water = hotter brew that gets going sooner and leans toward bitter (and is harder to control the flow rate of, I would add).
Thanks for the great tutorial! Since I'm mostly making coffee for myself - I just ordered the e&b 3-cup version. Do you have a recipe for this version?
Would you recommend using an aeropress metal disk (like the ones on the e&b website, or "able disk") at the bottom of the funnel?
I notice my pots valve is midway up not at the top like others😮 just used and seemed ok.
Hi Thomas-I have the capresso infinity grinder. There are 14 settings I think. Have you ever used this grinder? I'm wondering if you experimented with the grind choices and know which is best for the Bialetti. Thank you
about the grind size you would use to brew 600ml of pour over coffee with a brew time of about 3-4minutes. hope that helps
I can make coffee this strong, but it’s overpowering. I only use 4g of coffee in my small moka pot, coarsely ground, and I get more flavour. Each to their own I guess.
Can these be applied to the Brikka? I bought one but I've never been able to get it to ooze like you do.
You can hack the new Brikka so it acts like a Moka pot, and that will make the coffee taste better. The old design Brikka doesn't really work. I have a video covering that here: th-cam.com/video/LN_JOOgbpc0/w-d-xo.html
Thank you for sharing.
People recommend avoiding aluminium and use stainless steel instead.
Would the Bialetti Venus, made of stainless steel, work exactly the same?
It looks like E&B used to have a stainless steel model but on their website it appears out of production....
The basic function is the same. I haven't used the Venus, but online reviews are mixed; apparently it's not made in Italy. So I'd search online and look into build-quality issues. E&B's quality has been very high in my experience, so if you're not in a hurry, maybe it's worth waiting for a new SS model from them.
@@wiredgourmet Thank you for all the details. Browsing online I found a bigger one called Divina, apparently better quality.
@@alexalexxis170 There is also the Alessi line, although they are expensive.
No reason to not use aluminium. Aluminium is a better conductor of heat than stainless steel so you brew a bit faster.
@@sheerluckholmes5468 It looks like there is plenty of evidence that indicate that upon heating, aluminium releases particles, which if ingested, can cause brain damage and other types of harm in the body, over time.
I agree that heat transfer is an advantage in aluminium over stainless steel.
do you try a cloth filter? it may be stupid question but being reusable is more ecological and economic option than using a paper filter every time
You can rinse and re-use the paper filters numerous times because only water is passing through. If you use one on top of the coffee, then they're single-use, and maybe you could hack a cloth filter in that case. I haven't tried it tho.
I love the flavour of these pots, but I haven’t found one of this style that poured properly without leaking from the spout when pouring, also I have found that some of the bases actually rust inside
Water will rust any metal eventually. Gotta make sure it’s dry, maybe clean it and store it in pieces.
I have a 3 cup Moka Pot. If I follow this guide, I’ll generally get about 60ml of liquid after the 3 total brew time. So if I’m doing 30ml a cup, then I’m really only getting 2 servings?
Yes, that's right. See my "mini moka magic" video for a 3-cup model in voodoo action.
What size E&B Lab moka pot do you recommend?
I like the 6 cup (shown in vid) for 2 ppl, and the 3 cup for 1. With the 1 cup I think it's hard to get a good strong brewing ratio and enough coffee out to be worth the bother.
I don’t know where you put the metal filter and would I use two one per and metal?
you replace the original metal filter with the new one.
Would be interested what changes if I use an induction stove. Do I need to change anything in the process of brewing a good moka? I noticed that heat comes in waves, it is not constant and it might affect the taste. My classic Bialetti is making better coffee on a gas stove, than the induction Bialetti Moka coffee maker.
I find that electric and gas work best for me. I think you can dial in the grind to get a better brew with induction, and maybe turn up the power but also lift it away from the heating element as needed to kinda smooth it manually. Good luck.
do you start with hot water in the bottom chamber or cold water???
doesn't matter but hot water saves time obviously
Is there any source for the competition filter? I can't find one.
Contact E&B they're friendly and can point you to a re-seller.
Hello..What is the right grind for this pot?
same grind size than for a 600ml pour over brew.