In lots of bielatti models, the bottom of the valve is the indicator (and this is what the documentation says), but yes, water should not go over the valve, otherwise if it releases pressure it might spray boiling water.
@@joopowLPI was looking at a few videos about the Moka last night, and there are two camps on this subject, and they firmly believe one way or the other about cold vs. hot water. I don't think there's any argument about the fill position, though.
Harsh but accurate. If you get that kind of laundry-water looking extract at the end, you did it very wrong. I just hope nobody blows up their Bialetti (and kitchen) with those filling instructions...
@@cheaterman49 Right and wrong. Yes, he used too much heat at the end. No, it won't blow anything up. The pressure is too low even though he did cover the escape valve. The only challenge is not burning yourself on hot metal while screwing on the top. This is the correct way to use a stovetop, though. The most important thing is keeping the water at the stage where it's just below a boil so as to not extract all the super bitter aromas, like a perculator does.
@@Xorthis That latter point I'm with you, and in fact his advice to lower heat as soon as you start to see extraction is the one part of the video that makes sense. His result is still disappointing IMHO, this is what happens when I'm out of coffee and only half fill the cup with grounds...
Never fill past the valve unless you like to live dangerously. Water is incompressible. The blow out valve will not function and you could blow the moka pot up. Source: physics, and Ive blown up a moka pot. 😅
Overfilled the boiler, safety risk AND dilute moka Hit the boiler with cold water to actually stop extraction when removed from heat You pulled it off the heat a couple seconds late, leads to bitter flavors Get a technique down do you don't have to adjust temperature mid extraction and you'll have a better cup. Reduce those variables
For safety, I wouldn't recommend filling past the valve. The valve is there to release pressure in the event that the water can't pass through the bed of coffee, i.e. it's there to prevent the Moka pot from becoming a bomb.
@@walkingguy6409Water doesn't compress well yet the pressure of it will still increase due to the steam pressing down on it. All that's going to happen is it will shoot out boiling hot water instead of steam.
Great video! But you absolutely should follow the Bialetti instructions to start with cold water! Bialetti has been scientifically testing and developing the Moka pot since 1933, and they know how to ensure consistently good coffee. Cold water doesn't cause an uneven extraction or over-extraction; but collapsing, pressing or packing the coffee does cause over-extraction. Cold water allows the coffee to have time to bloom and allows the gasses to build the right kind of pressure. Starting with boiling water can damage the valve and scald your hand when you screw it together. Water should always touch the bottom of the valve. It shouldn't sputter. Cook it on a low gas flame or medium electric stove. Immediately remove it from the heat when it starts to gurgle because the boiler is almost empty. It'll finish filling when it's off the heat. There's only one TH-camr who teaches the correct traditional Italian way to make Moka pot coffee since 1933. Search for "Annalisa J Moka pot." She saved my coffee!
@@michaelbendavid777 Yes, that's right, it's me again 😂. I'm commenting on every Moka pot video TH-cam puts in my feed! I don't care of I do it a thousand times. People have a right to know the authentic Italian way to make Moka pot coffee, which is extremely simple and produces consistently good results.
@@photina78authentic Italian coffee is shit. Italians have this weird idea in their head that bitter, burned, blackened coffee is somehow the way to go, instead of allowing the subtle flavors of the coffee plant to shine through.
@@photina78 watched her videos. They were nothing special. You're probably hoping to bone the bloated thing by buttering her up, all the best but there are better moka pot brewing videos out there!
@AngieW-ri6qx Wise decision! Bialetti instructions say cold water or room temperature water. I use room temperature bottled water because I always have those stocked in my house, many Italians use cold tap water (but it should be filtered); and my daughter and son-in-law, who are former Starbucks managers, use the chilled filtered water that comes out of their refrigerator door dispenser. So you can try both room temperature and cold water to see which one you like best. I read that starting with hot water means the water will be too hot, boiling, when it bathes the coffee powder. The Moka is never supposed to boil, it doesn't work by boiling. It works by gradually heating the air and water vapor which expands until the pressure pushes the water down and up through the pipe, bathing the coffee powder at a temperature that should be lower than boiling.
A couple things I’ve learned using this for while now: 1) I’ve found that putting an Aeropress filter in the chamber makes the end product immensely better. 2) DO NOT fill past the valve ever lmao 3) I’ve found that once you see the liquid coming out the top, it makes a HUGE difference if you take it off the heat until no more liquid comes out, then putting it back on the heat until the end, making sure it is a slow, steady flow. I don’t know why this makes a huge difference but it does, I think it blooms the coffee. 4) do not get stingy with the coffee extraction, as soon as i see the yellowish water coming out, I stop the extraction, running the pot under cold water. I know you could technically extract more, but the yellow liquid is the thing that makes bad mokka pot coffee taste like bad mokka pot coffee. I would rather have a smaller high quality cup rather than a large dose that’s bad. Just my suggestions for a wonderful cup
Sorry, that's incorrect and it's not necessary to complicate the process because the best flavor comes from following the Bialetti instructions. Bialetti instructions are based on scientific testing and professional taste testing, so you can be assured Bialetti knows how to get the best flavor from the Moka. Bialetti has their own science and engineering department for product development, and they gross approximately $180 Million US dollars per year, so they can afford the best testing. You can see the Bialetti instructions in action by searching for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed." 1. Fill the reservoir with room temperature or cold water to touch the bottom of the pressure valve, preferably filtered or bottled water. 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down nor tamp it. You can use a straight utensil, like your coffee scoop handle, to scrape the coffee off level with the rim. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. 3. Wipe the rim and threads clean of grounds so you'll get a good seal, and screw the Moka together tightly. 4. Cook it on a low gas flame or a preheated medium electric stove. 5. The instant you hear it start to gurgle remove the Moka pot from the stove and let it finish brewing on your countertop from the residual heat inside the pot. 6. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour. 7. When you unlock the pot to clean it, you'll see leftover brown water full of fines, and that means you removed the pot from the heat early enough to stop that water from diluting and dirtying your coffee. 8. Wash the Moka parts with hot water rubbing with your fingers, but do not use soap. Wipe it dry with a cloth. It will stay very clean. Once a month cook plain water in it to deep clean it.
@@magdalenamodric Thank you! 99.9% of the Moka pot tutorials on TH-cam are wrong! I've watched them all and only found a handful of good ones. It's a shame how Hoffman and his fans have messed up the process.
This is how I do it: -Put water in water thing (make sure it’s below the valve, your main goal is to not blow up.) -Put coffee in the coffee thing -Heat on stovetop, I like medium to high heat (electric stove) but you should test out a range of heats on your stove to find your favorite. -Take out when the coffee is coffee
You're doing it correctly, that's why Bialetti instructions say to use cold or room temperature water, preferably filtered or bottled water. Cold water has more molecules than hot water, so it expands more when you heat it and creates more pressure inside the Moka pot.
Yeah its a myth that hot water is better somehow. No water is going into the coffee until the volume above the water is filled with steam with enough pressure to push the water up, no cold water is going up there.
@@Venomous28sorry but that is scientifically incorrect. When brewing with cold water the extraction starts at around 60 degrees. If you are using dark roasts then it won't make much difference. In fact, it might make it better since it might extract less of the burnt profile in the dark roast.
@@paintspot1509 interesting, I’d imagine that varies a but by size of Moka pot too? Mine is a 2 cup and I almost always use dark roast with good results. If and when I do a light roast in it, I may have to compare hot vs cold start.
This kind of coffe machine is one of the italian national treasure. was invented and made few kms to where i live. this was a game changer for the people
What. Water boils at 100c, it won't start brewing until it reaches that temp because it isn't touching the coffee grounds before it boils. Guess I found the equivalent of bro science in the snob coffee world lol
The water pressure builds in the bottom chamber and def brews the coffee before it boils (you actually don’t want it to boil). Starting with cold water the water starts moving through the coffee as low as 60c. Starting with boiling water will be around 85c.
Wtf are you talking about? The pressure builds up due to steam being generated. If there is steam it means the water is at 100c. The steam pushes the water up through the grounds
Moka pots don't boil lmao. The container is a closed system, so it just pressurizes instead of boiling. That pressure is what pushes the water into the pipe.
Let me get this straight. We can goto the moon and send satellites into space. But, we can't make a great cup of coffee. No wonder the aliens are not visiting us.
? This is making a great cup of coffee? Also, the skills of NASA scientists don't influence the fact of you shitting your pants holding a coffee machine
I tried two ways last night (first time using one) - both tasted identical. Heat the water separately in a kettle, then make the coffee with hot water. Or, make the coffee with cold water to start with. All I know is the kettle heating goes a lot faster than heating in the Moka. Or it did for me. I'm sure cold water brew is scientifically different, but it didn't affect my enjoyment.
The irony of a comment where someone actually just tested it vs the comments with 80+ replies based on emails from Bialettis marketing department vs. my aunt works at Starbucks...
@@KaptainKerl At first, my coffee came out bitter, then sour. And here's what I did to get rid of the acid. Before that, I poured hot water and it always came out sour, then I poured room temperature water and took it off the heat when the lighter coffee started to pour and the acidity disappeared. I came to the conclusion that with hot water, my coffee was not brewed enough, that's why it turned sour.
@@andrijstorozenko5631it came out sour because the pre-heated water heated all the system and the brewing time got quickly shortened which caused underextraction due to the short percolation. You did good starting with low temp water (then turning full fire) because this way the thermodynamic balance and brewing consistency accidentaly ended not being f**ed up. Start with any temperature! Just control the heat (“low & slow” like BBQ )to get the appropriate extraction lenght (time) for the given roast and grind size without overheating the pot (the metal!) itself
I see so many tips on cooling down the coffee, putting it into an ice bath or surrounded by cold water in your sink.. But I just pour it into my mug! Why is that any different?
You're right, it's not necessary to cool the pot if all the Bialetti instructions are followed. The correct instructions are to fill it with room temperature or cold water (filtered or bottled), cook it on a low gas flame or preheated medium electric stove, immediately remove the Moka from the stove as soon as you hear it start to gurgle because the water reservoir is almost empty, let it finish brewing off the stove on your countertop from the residual heat inside the pot, stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. This way your coffee won't burn or overcook. There's no need for any hacks, like cooling the pot under running water.
@@telurkucing5006 That's not necessary at all if you brew it correctly according to the Bialetti instructions in my comment. The coffee will not burn when it hits the bottom of the upper chamber. I've tried that hack of adding just enough water to cover the bottom of the upper chamber, and all it does is water down the coffee. Of course, if you're the Thai Moka "Master," who makes money putting on a show brewing Moka coffee for customers in his shop, you have to create the illusion that you're doing something special by making the process seem way more complicated than it is.
@@photina78 it might be works for robusta which lot of us use in the southeast asia. Im also tamp powder in my mokapot too. Its works both ways to brew coffee and strong tea for use in milk tea. Yeah I know this pure cancer in italian mokapot procedure 😂
@@telurkucing5006 Maybe the Robusta does need to be diluted because it's more bitter, but you can dilute it in your cup by adding hot water or hot milk. Tamping the coffee doesn't allow the water to flow through correctly, so you're not getting the best extraction. Try doing everything correct per Bialetti instructions and see if you like the flavor. 1. Fill the reservoir with cold or room temperature (filtered or bottled) water to touch the bottom of the pressure valve. 2. Fill the basket loosely with medium-fine ground espresso and don't press it down. Use a straight edged utensil to scrape the top of the espresso level with the rim. (Most pre-ground espressos are ground too fine for the Moka, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Try one of those, look for the Moka pot icon on the package.) Wipe the rim and threads clean and screw the Moka together tight. Do not use a paper filter. 3. Cook it on a low gas flame or a preheated medium electric stove. 4. Immediately remove the Moka from the stove the instant you hear it begin to gurgle, and let it finish brewing on your countertop from the residual heat inside the pot. 5. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. 6. When you unscrew the Moka to clean it, you will see leftover brown water full of fines in the bottom reservoir. That's a good thing because that brown water doesn't taste good and it would've diluted, bittered, and dirtied your cup if it had been allowed to go through the pipe from leaving the Moka on the stove too long. Try that, it's the Bialetti instructions that are based on scientific testing and professional taste testing by the company that makes approximately $180 Million US dollars per year, so their science & engineering department can afford to do the best testing to ensure good flavor for their customers.
Just get some Lavazza Red pre ground coffee (or don't) and follow the instructions that comes with your Bialetti Moka pot, keep the heat low and relax, you'll be fine and the coffee won't burn or be sour. You should add sugar, if not, then add some hot water for a blander coffee experience. That's it, now you can skip the next 1000 videos telling you how to brew the "perfect" Moka. Oh, something you can do is to get a Chinese rubber sealing ring instead of the expensive one with build in obsolescence that is sold by Bialetti, the pirate alternative actually keeps a better and steadier pressure, but that's it, no further secret tips, enjoy!
If the coffee is extracted too fast while the lid is open it will spray two jets of scalding hot coffee into the air. Better not to take the risk in my opinion. I’m writing this from personal experience - fortunately I was not crouched over peering at it when that happened.
Everyone is concerned about you filling above the valve... I'm concerned about the condition of the chamber on the inside. Is that corrosion? Signs of rust? I've had my pot for 5 years and it still looks the same as when I bought it. As soon as I finish brewing, I'll clean it out and immediately dry out everything with a kitchen towel or paper towels.
This is what happens when you get your moka pot for the first time 😂 don’t exceed the gasket guys! And make sure not to follow someone with no knowledge on this
couple things wrong here, don't fill it past the valve. the whole reason for that valve is to relieve pressure from the chamber, if you fill it past the valve then if the pressure gets too much it'll squirt out boiling hot water instead of steam. also, if you are brewing on a gas stove as shown in the video, make sure that you have an adapter plate for more even distribution of heat
@@caglardataIt’s honestly just a trend. The whole point of the moka is that you can heat it up on the stove top. But people (like me) who don’t know any better look to people online to guide us on how to use these things and end up getting frustrated with the process of trying to screw the pot back together with boiling water in it :T
@@ryanterrencegoliath506 it starts brewing after water reaches boiling point due to working mechanism of the pot. Even an unintelligent person can easily caught the nonsense here..
@@caglardatasombody is forgetting the ideal gas law... You are also wrong about how the moka pot works. The pressure is high enough to push water through the coffee before reaching boiling point. With cold water this starts as low as 60 degrees and results in poor extraction. However, if you use water that is around 70 degrees, then your extraction starts at the recommended temp of around 90 degrees.
Love the vid. I find that putting the Moka pot into an ice bath instantly stops the brewing process as sometimes removing it off the heat doesn’t necessarily always work
He should have removed de moka 5 good seconds before going so bubbly. That way some sour water wouldn’t got up in the final coffee😅 Also putting the base under cold tap water is the best way to stop the heat.
That's not necessary. You can trust the Bialetti instructions, they're based on scientific testing and professional taste testing. They always work! 1. Start with cold or room temperature water filled to touch the bottom of the pressure valve, preferably filtered or bottled water. Do not preheat the water! 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Just scrape the top level with a straight utensil, like your coffee scoop handle. All Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Also the Latino favorites: Bustelo (very bitter), La Llave (smoother), and Pilón. 3. Cook on a low gas flame or a preheated medium electric stove. 4. The instant you hear it start to gurgle remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do not cool off the pot! 5. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
@@photina78 well people have found better methods and what's the incentive for Bialetti to really put that much research into the best way to make coffee with the Moka pot when their way is traditional and works. It's likely not going to give you the best flavour but it is a more traditional method.
@@alinaqirizvi1441 "Better methods"?! 😂 If their methods were "better," they'd make better flavor; but they don't! I've tried every one of those Specialty Coffee influencers' hacks repeatedly, and so have many others, who all agree they don't get better results from those hacks! That's why, when you read the comments on one of the few tutorials that teach the correct Bialetti technique, you'll see hundreds of people thanking them for fixing their coffee because the Specialty Coffee influencers' Moka techniques didn't make good coffee. So people have not "found better methods"! The only people, who think the Specialty Coffee influencers' methods are "better," are people who never learned how to use the Moka pot correctly in the first place, so they don't know that following Bialetti instructions makes consistently good coffee that is never burnt, bitter, or over-extracted. The Third-wave Specialty Coffee influencers' Moka hacks do not make better flavor than correctly following ALL the Bialetti instructions! The Third-wave Specialty Coffee influencers always begin their tutorials with the LIE that the Moka pot will produce bitter/burnt/over-extracted coffee if you don't use their hacks. Either they say this in ignorance because they never learned the correct way to make Moka espresso, OR they're in business selling home espresso machines and/or other Specialty Coffee gear, and/or they own their own coffee shops, so they know the Moka is their MAIN competition in the hands of anyone who knows how to use it correctly; therefore, they seek to sabotage the Moka by overcomplicating the process while harming the flavor by their hacks. I have a background in business-to-business sales/marketing and advertising, so I can easily understand how difficult it would be to sell expensive home espresso machines, or Specialty Coffee gear, or overpriced coffee shop beverages, to anyone who knows how to use their Moka pot and loves the flavor of their own stovetop espresso! Google the names of some of the biggest Specialty Coffee influencers and you'll see what their employers or businesses are: They sell home espresso machines or Specialty Coffee gear, and/or they own coffee shops. Like most big companies, Bialetti has their own science and engineering department, for product development, that does ongoing state-of-the-art scientific testing, and professional taste testing, to ensure that their Mokas produce the best possible flavor. Why? Because there is a lot of competition, lots of knockoff Moka pots flooding the market, so if Bialetti's Moka is not currently creating the best possible flavor, they will lose their market share, lose sales, and lose money. No business wants to lose market share or lose money to their competition! That is common sense for anyone who has ever been in business or worked for a big company that manufactures their own brand-name products! It's called Quality Control. Bialetti can easily afford to do much more and better scientific testing, and professional taste testing, than ANY Specialty Coffee influencer can do because Bialetti averages approximately $180 Million US dollars per year! Anyone who wants to learn correct technique, should read the Bialetti instructions, then search for these video tutorials: the "Lavazza espresso Moka" tutorial, "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
This is my daily method for brewing coffee, and it is recommended by Hoffmann and many others. Okay, let me set something straight: water evaporates before it reaches 100°. Simple proof, you can see steam rising from hot water that is not 100°C. Of course, if you start with cold water, you will get coffee and it will taste like coffee, if all you're used to is bitter coffee. But for bright and fruity light roasts, or balanced medium roasts, if you're extracting bitter coffee, you are not getting what you paid for and what the roasters and growers worked to achieve.
Starting with cold or hot water for moka pots doesn't matter. That's coffee bro science. It just makes the moka pot heat up faster because you don't want to stand keep checking it 10 times throughout the course of it heating up.
@@TactlessGuy It's gonna burn your coffee and give it a bitter taste. That's fine if you're buying the commercial kind of dark roast you'd drink with milk. But I do not recommend destroying specialty roasts by burning the grinds.
Why wouldn’t it need to be deleted. It’s a great method and this video is put on this channel to help people brew better. Imagine thinking this method (which is pretty common amongst coffee professionals) that comments that have no substance be taken seriously
It's food grade aluminum and is perfectly safe. I have two stainless steel Bialetti Venus Moka pots, though. I love them. But the pot I use most is my aluminum Bialetti New Brikka.
Filling it above the security valve and moving it while it's boiling and under pressure !? It's more like how to make a bomb, than brewing a cup of coffee
he filled it too high for sure. but if you do it properly there should be little to no water in the bottom at the end. so the steam that comes out when you move it and put under cold water will easily escape through the valve.
I hate those things. Not because they're bad, they're actually pretty awesome. But I always forget I left those on the stovetop and only remember when I feel the smell of burnt coffee
I've considered buying a tabletop hotplate, and using a timer, to (a) use it as a Teasmade, and (b) prevent burning. The aluminium ones are a swine to clean - my girlfriend has a stainless and it's much better.
It’s very easy to avoid kind of situation… I measured the cooking time 2x or 3x and now I turn on the alarm, especially in the morning when I’m not quite awake yet 🤷♀️😁
I use a stainless steel Espresso machine and that is fine! I'm always suspicious of the aluminium pots specially when they get heated. But on second thought, the italiens are among the nations where people live to be very old!
The BEST ESPRESSO GRJ D IS FINE! Not coarse… !!!! I have been using this Italian machine espresso for most of my time before the Nespresso machine came out… Find grind is best
You have a really good point here, great video. I do have one small critique to offer, though: it could just be me, but it seemed like the music started to drown you out a bit by around the 12 minute mark, and I had to try a bit harder to focus on what I wanted to hear you were saying :) On the topic of buying things for hobbies, my love of creative writing has often been boosted by the fact you don’t really need to buy anything to do it. Got a pen, notebook, and an idea? You can write a poem or a story. Or use a phone notepad. Or some paper. Or a laptop. It doesn’t really matter and it won't affect much anything about your prose itself - only your process. But my other hobbies, like drawing, don't always have such luxuries. I started doing digital art almost exclusively because the desire to keeping buying new pencils and paper and markers and whatnot kept enticing me, but I ultimately never use any of it and just draw on printer paper with a mechanical pencil 8/10 times that I draw traditionally. (Edit: Digital art can be prone to consummerist culture as well, but it's not as bad in my experience. I started digital art on my phone using a pen with a stylus built in that I got for free and Ibis Paint X, which is also free. I felt little pressure to upgrade. When I did, I got a $35 Huion tablet 5 years ago that I still sometimes use, and Krita, which is free and open source. And when I bought an iPad to take notes in uni, I picked up Procreate for $10 4 years ago and that's still my setup. I never felt like I _needed_ to buy these things, and I don’t feel like I need anything else.) In any case, it's definitely worth evaluating potential unnecessary consummerism in our hobbies.
Yeah, no to everything except low heat… unless you want weak watery yet somehow aggressively bitter coffee. Everyone has their own tastes, but what this guy describes and the actual result of his method are the reason coffee houses exist.
You level it with your FINGER!? What are you, a peasant? I have a $2000 doohickey that is designed by quantum computers to perfectly level the coffee to the local gravitational medium. (This is satire, if it's not immediately obvious...)
SENZA OFFESA... ABSOLUTELY NOT!!! YOU GOT ALL WRONG!!!!!! YOU SAID RIGHT "IT'S YOUR RECEPIE!!!" GO TO ITALY AND LEARN INSTEAD OF TEACHING WRONG THINGS!! CIAO !!
lol this reminds me of the scene in breaking bad when Jane shows Jesse how to cook the meth, addicts always have their own little way of getting the “perfect” “hit” or “fix”. Funny how it translates across the board.
People think just because they can post a video, makes them smart, this is the 4th quick moka pot video in a row where the person has either A) fill past valve B) pour more water onto the coffee C) close lid and wait for bubbling sound, instead of watching the coffee D) All of the above 😂
So wrong. Don’t make coffee like this. Only fill water to the bottom of the valve. Use cold water for safer handling. Brew on medium for calmer, smoother extraction.
Sorry man but a British person telling me how to make a Mocca 😂😂😂. 1. water should be cold 2. water level under the valve and 3. do not pack the coffee leave it fluffy and create a little hill. This ways you would get a coffee near to espresso but still far from a true espresso as you cannot achieve 9 bars of preasure😊
Omg.... 🤦 just make the damn coffee and get on with your life! Theres literaly no difference in trying to be absolute, cuz the end game will be coffee that tastes the exact same, the other way just shows how amazingly pretentious this guy is. 🤦😵
This is like grandmas or old Lady coffee that want it to be "light"...the coffee powder shouldn't be flat like that but more like a little "mountain" that you don't press it will just be pushed down when you put the upper part
Soo, boil water before i put it in a thing specifically made for boiling water? Next time: brew your coffee and chill it, then heat it up slowly, then put it in the coffee maker...
@@RockyTheEater Aluminium is very toxic, it stays in your brain and causes Alzheimer. And since most people drink coffee daily it makes sense to replace the old aluminium Bialettis.
The pressure release valve should not be submerged. Do not fill your coffee maker that high. There should be a line in most moka pots to fill to.
He apparently wants to make a coffee bomb🤩
In lots of bielatti models, the bottom of the valve is the indicator (and this is what the documentation says), but yes, water should not go over the valve, otherwise if it releases pressure it might spray boiling water.
The don't Start with cold water gave me everything already
Yeah im pretty sure this is all wrong.
@@joopowLPI was looking at a few videos about the Moka last night, and there are two camps on this subject, and they firmly believe one way or the other about cold vs. hot water. I don't think there's any argument about the fill position, though.
The fact that he filled it up past the valve told me everything I need to know about this guy.
Like ?
@@flowerid5141 he knows nothing
@@TobyMax853not enough coffee, too much water, brewed for too long, but other than that this moka pot brew was okay
Oh no :C
@@TobyMax853tf you mean he knows nothing, he maybe didn’t know that but doesn’t mean he doesn’t know anything
Thank you to show us how not to use moka pots.
Harsh but accurate. If you get that kind of laundry-water looking extract at the end, you did it very wrong. I just hope nobody blows up their Bialetti (and kitchen) with those filling instructions...
@@cheaterman49 Right and wrong.
Yes, he used too much heat at the end.
No, it won't blow anything up. The pressure is too low even though he did cover the escape valve.
The only challenge is not burning yourself on hot metal while screwing on the top.
This is the correct way to use a stovetop, though. The most important thing is keeping the water at the stage where it's just below a boil so as to not extract all the super bitter aromas, like a perculator does.
@@Xorthis That latter point I'm with you, and in fact his advice to lower heat as soon as you start to see extraction is the one part of the video that makes sense. His result is still disappointing IMHO, this is what happens when I'm out of coffee and only half fill the cup with grounds...
Never fill past the valve unless you like to live dangerously.
Water is incompressible. The blow out valve will not function and you could blow the moka pot up.
Source: physics, and Ive blown up a moka pot. 😅
This should be pinned
Same man.....
S a m e
Bla bla .
did you press your puck with a hydraulic press?
We'll only if you additionally overcompress the coffee.
As an Italian I can confirm this is not how you make a moka espresso.
Cubans I knew used to do exactly this (minus sticking fingers in the grounds). What would you do differently?
Italians don't necessarily know how to make good coffee just because they're Italians and also this is not espresso, it's a moka pot, it's different.
@@InTimeTraveller the MOKA was invented in italy. we know how to use it. probably you don't even know how it work
@@giorgiochiavazza6675 in fairness to him no Italians have answered my question yet.
@@andrew3276 I don't get the question
Fills it up above the valve, leaves the lid open, uses boiling water... nice HOW NOT TO tutorial. Get out of here!
Coffee enthusiasts left the chat
Left to go searching for, their pronouns. Hope they find them.
@@TDN78899 I bet you feel a bit silly now.
@@paintspot1509 That's the only thing those types know how to make fun of because they lost their ability to make fun of race
Do not overflow the pressure valve.
And if you wanted the slower extraction anyway, then you should've started with that cold water.
Overfilled the boiler, safety risk AND dilute moka
Hit the boiler with cold water to actually stop extraction when removed from heat
You pulled it off the heat a couple seconds late, leads to bitter flavors
Get a technique down do you don't have to adjust temperature mid extraction and you'll have a better cup.
Reduce those variables
Aoh, hanno scoperto la caffettiera...
For safety, I wouldn't recommend filling past the valve. The valve is there to release pressure in the event that the water can't pass through the bed of coffee, i.e. it's there to prevent the Moka pot from becoming a bomb.
The valve is till going to blow out
@@bozoc2572isn’t water incompressible so the valve would never be opened if it’s covered with water
@@bozoc2572water is incompressible.
It will not blow out, it will blow UP.
Safety valve will still work.
@@walkingguy6409Water doesn't compress well yet the pressure of it will still increase due to the steam pressing down on it. All that's going to happen is it will shoot out boiling hot water instead of steam.
Tried boiling water ☑️
Burns fingers when screwing the top part ☑️😂
I was looking for this comment 😂
I don't understand filling to the brim , shouldn't it be below the safety valve?
YES!!!
Deal with you 😊
Great video! But you absolutely should follow the Bialetti instructions to start with cold water! Bialetti has been scientifically testing and developing the Moka pot since 1933, and they know how to ensure consistently good coffee.
Cold water doesn't cause an uneven extraction or over-extraction; but collapsing, pressing or packing the coffee does cause over-extraction.
Cold water allows the coffee to have time to bloom and allows the gasses to build the right kind of pressure. Starting with boiling water can damage the valve and scald your hand when you screw it together.
Water should always touch the bottom of the valve.
It shouldn't sputter. Cook it on a low gas flame or medium electric stove. Immediately remove it from the heat when it starts to gurgle because the boiler is almost empty. It'll finish filling when it's off the heat.
There's only one TH-camr who teaches the correct traditional Italian way to make Moka pot coffee since 1933. Search for "Annalisa J Moka pot." She saved my coffee!
Seriously you again but in another video lol
@@michaelbendavid777 Yes, that's right, it's me again 😂. I'm commenting on every Moka pot video TH-cam puts in my feed! I don't care of I do it a thousand times.
People have a right to know the authentic Italian way to make Moka pot coffee, which is extremely simple and produces consistently good results.
@@photina78authentic Italian coffee is shit. Italians have this weird idea in their head that bitter, burned, blackened coffee is somehow the way to go, instead of allowing the subtle flavors of the coffee plant to shine through.
@@photina78 watched her videos. They were nothing special. You're probably hoping to bone the bloated thing by buttering her up, all the best but there are better moka pot brewing videos out there!
@AngieW-ri6qx Wise decision! Bialetti instructions say cold water or room temperature water. I use room temperature bottled water because I always have those stocked in my house, many Italians use cold tap water (but it should be filtered); and my daughter and son-in-law, who are former Starbucks managers, use the chilled filtered water that comes out of their refrigerator door dispenser. So you can try both room temperature and cold water to see which one you like best.
I read that starting with hot water means the water will be too hot, boiling, when it bathes the coffee powder. The Moka is never supposed to boil, it doesn't work by boiling. It works by gradually heating the air and water vapor which expands until the pressure pushes the water down and up through the pipe, bathing the coffee powder at a temperature that should be lower than boiling.
A couple things I’ve learned using this for while now:
1) I’ve found that putting an Aeropress filter in the chamber makes the end product immensely better.
2) DO NOT fill past the valve ever lmao
3) I’ve found that once you see the liquid coming out the top, it makes a HUGE difference if you take it off the heat until no more liquid comes out, then putting it back on the heat until the end, making sure it is a slow, steady flow. I don’t know why this makes a huge difference but it does, I think it blooms the coffee.
4) do not get stingy with the coffee extraction, as soon as i see the yellowish water coming out, I stop the extraction, running the pot under cold water. I know you could technically extract more, but the yellow liquid is the thing that makes bad mokka pot coffee taste like bad mokka pot coffee. I would rather have a smaller high quality cup rather than a large dose that’s bad.
Just my suggestions for a wonderful cup
Thanks for sharing. I'm gonna try this. I just don't have an aeropress.
Sorry, that's incorrect and it's not necessary to complicate the process because the best flavor comes from following the Bialetti instructions.
Bialetti instructions are based on scientific testing and professional taste testing, so you can be assured Bialetti knows how to get the best flavor from the Moka. Bialetti has their own science and engineering department for product development, and they gross approximately $180 Million US dollars per year, so they can afford the best testing.
You can see the Bialetti instructions in action by searching for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
1. Fill the reservoir with room temperature or cold water to touch the bottom of the pressure valve, preferably filtered or bottled water.
2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down nor tamp it. You can use a straight utensil, like your coffee scoop handle, to scrape the coffee off level with the rim. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc.
3. Wipe the rim and threads clean of grounds so you'll get a good seal, and screw the Moka together tightly.
4. Cook it on a low gas flame or a preheated medium electric stove.
5. The instant you hear it start to gurgle remove the Moka pot from the stove and let it finish brewing on your countertop from the residual heat inside the pot.
6. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
7. When you unlock the pot to clean it, you'll see leftover brown water full of fines, and that means you removed the pot from the heat early enough to stop that water from diluting and dirtying your coffee.
8. Wash the Moka parts with hot water rubbing with your fingers, but do not use soap. Wipe it dry with a cloth. It will stay very clean. Once a month cook plain water in it to deep clean it.
u don't need an aeropress just the filters for it @@leonardodelacruz3859
I've been looking for this comment. 👍🏼 So many bad instructions on use of the moka pot these days.
@@magdalenamodric Thank you! 99.9% of the Moka pot tutorials on TH-cam are wrong! I've watched them all and only found a handful of good ones. It's a shame how Hoffman and his fans have messed up the process.
I dowse the base in cold water as soon as it starts to sputter
I gotta point out, my teacher advised me not to put water too much above the steam valve the water basket part.
The reason was explained, due to many overpressure and overflow of crema and coffee which is resulting in breaking my mocha pot. OOF.
you have a coffee tutor??@@cjw807
Remember gentlemen, boil the water before you boil the water, it adds extra flavor.
This is how I do it:
-Put water in water thing (make sure it’s below the valve, your main goal is to not blow up.)
-Put coffee in the coffee thing
-Heat on stovetop, I like medium to high heat (electric stove) but you should test out a range of heats on your stove to find your favorite.
-Take out when the coffee is coffee
Thank you. Why does this need to be so technical besides a stupid video .
I always start with cold. This way I can screw on the moka 🤷♂️🤦🏼♂️. I never have uneven temperatures or anything.
You're doing it correctly, that's why Bialetti instructions say to use cold or room temperature water, preferably filtered or bottled water. Cold water has more molecules than hot water, so it expands more when you heat it and creates more pressure inside the Moka pot.
Yeah its a myth that hot water is better somehow. No water is going into the coffee until the volume above the water is filled with steam with enough pressure to push the water up, no cold water is going up there.
@@Venomous28sorry but that is scientifically incorrect. When brewing with cold water the extraction starts at around 60 degrees.
If you are using dark roasts then it won't make much difference. In fact, it might make it better since it might extract less of the burnt profile in the dark roast.
How would you see the temperature?.. we know it happens by using the correct models.
@@paintspot1509 interesting, I’d imagine that varies a but by size of Moka pot too? Mine is a 2 cup and I almost always use dark roast with good results. If and when I do a light roast in it, I may have to compare hot vs cold start.
I bought my husband one of these for his birthday. He says it's his best birthday present ever
He absolutely lied 💀
This kind of coffe machine is one of the italian national treasure. was invented and made few kms to where i live. this was a game changer for the people
What. Water boils at 100c, it won't start brewing until it reaches that temp because it isn't touching the coffee grounds before it boils. Guess I found the equivalent of bro science in the snob coffee world lol
true, but keep in mind that the water isn't the only thing getting hot
but it probably doesn't make much of a difference
The water pressure builds in the bottom chamber and def brews the coffee before it boils (you actually don’t want it to boil). Starting with cold water the water starts moving through the coffee as low as 60c. Starting with boiling water will be around 85c.
Wtf are you talking about? The pressure builds up due to steam being generated. If there is steam it means the water is at 100c. The steam pushes the water up through the grounds
@@jamiethomson8456
natural convection has left the chat
Moka pots don't boil lmao. The container is a closed system, so it just pressurizes instead of boiling. That pressure is what pushes the water into the pipe.
Let me get this straight. We can goto the moon and send satellites into space. But, we can't make a great cup of coffee. No wonder the aliens are not visiting us.
? This is making a great cup of coffee? Also, the skills of NASA scientists don't influence the fact of you shitting your pants holding a coffee machine
DO NOT FILL UP TO THE VALVE. Fill until right below 🤦🏽♂️
My italian housemate did none of that and still made the best espresso Ive had
Ive tried starting with both hot and cold water and i literally cannot tell the difference. These coffee people love over complicating things.
❤👍👍👍👍👁️
It's super funny watching Americans explaining how to make just espresso coffee. I think nobody in th whole Europe needs instructions for this 😂😂😂
The word "water" is spelt with a letter T it's not wader it's water.
All the ”italians” mad at you for not making the shittiest coffe ever
Nostalgia is hard to shake for many people.
So I need a water kettle to fill with it with hot water? If thats the case I’ll stick with my french press.
I tried two ways last night (first time using one) - both tasted identical. Heat the water separately in a kettle, then make the coffee with hot water. Or, make the coffee with cold water to start with. All I know is the kettle heating goes a lot faster than heating in the Moka. Or it did for me. I'm sure cold water brew is scientifically different, but it didn't affect my enjoyment.
The irony of a comment where someone actually just tested it vs the comments with 80+ replies based on emails from Bialettis marketing department vs. my aunt works at Starbucks...
yeah it makes absolutely no difference. it's just faster to pre-boil it.
@@KaptainKerl At first, my coffee came out bitter, then sour. And here's what I did to get rid of the acid.
Before that, I poured hot water and it always came out sour, then I poured room temperature water and took it off the heat when the lighter coffee started to pour and the acidity disappeared.
I came to the conclusion that with hot water, my coffee was not brewed enough, that's why it turned sour.
@@andrijstorozenko5631 You're right! I usually use room temperature bottled water, but cold water also works just as well.
@@andrijstorozenko5631it came out sour because the pre-heated water heated all the system and the brewing time got quickly shortened which caused underextraction due to the short percolation. You did good starting with low temp water (then turning full fire) because this way the thermodynamic balance and brewing consistency accidentaly ended not being f**ed up. Start with any temperature! Just control the heat (“low & slow” like BBQ )to get the appropriate extraction lenght (time) for the given roast and grind size without overheating the pot (the metal!) itself
Fratm ti sei scordato la muntagnell e poi è acquoso sto caffè si vede che non sei bono
I see so many tips on cooling down the coffee, putting it into an ice bath or surrounded by cold water in your sink..
But I just pour it into my mug! Why is that any different?
You're right, it's not necessary to cool the pot if all the Bialetti instructions are followed.
The correct instructions are to fill it with room temperature or cold water (filtered or bottled), cook it on a low gas flame or preheated medium electric stove, immediately remove the Moka from the stove as soon as you hear it start to gurgle because the water reservoir is almost empty, let it finish brewing off the stove on your countertop from the residual heat inside the pot, stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. This way your coffee won't burn or overcook. There's no need for any hacks, like cooling the pot under running water.
I put a bit room temperature water on top chamber to cool off the coffee when came out
@@telurkucing5006 That's not necessary at all if you brew it correctly according to the Bialetti instructions in my comment. The coffee will not burn when it hits the bottom of the upper chamber. I've tried that hack of adding just enough water to cover the bottom of the upper chamber, and all it does is water down the coffee.
Of course, if you're the Thai Moka "Master," who makes money putting on a show brewing Moka coffee for customers in his shop, you have to create the illusion that you're doing something special by making the process seem way more complicated than it is.
@@photina78 it might be works for robusta which lot of us use in the southeast asia. Im also tamp powder in my mokapot too. Its works both ways to brew coffee and strong tea for use in milk tea. Yeah I know this pure cancer in italian mokapot procedure 😂
@@telurkucing5006 Maybe the Robusta does need to be diluted because it's more bitter, but you can dilute it in your cup by adding hot water or hot milk.
Tamping the coffee doesn't allow the water to flow through correctly, so you're not getting the best extraction. Try doing everything correct per Bialetti instructions and see if you like the flavor.
1. Fill the reservoir with cold or room temperature (filtered or bottled) water to touch the bottom of the pressure valve.
2. Fill the basket loosely with medium-fine ground espresso and don't press it down. Use a straight edged utensil to scrape the top of the espresso level with the rim. (Most pre-ground espressos are ground too fine for the Moka, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Try one of those, look for the Moka pot icon on the package.) Wipe the rim and threads clean and screw the Moka together tight. Do not use a paper filter.
3. Cook it on a low gas flame or a preheated medium electric stove.
4. Immediately remove the Moka from the stove the instant you hear it begin to gurgle, and let it finish brewing on your countertop from the residual heat inside the pot.
5. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour.
6. When you unscrew the Moka to clean it, you will see leftover brown water full of fines in the bottom reservoir. That's a good thing because that brown water doesn't taste good and it would've diluted, bittered, and dirtied your cup if it had been allowed to go through the pipe from leaving the Moka on the stove too long.
Try that, it's the Bialetti instructions that are based on scientific testing and professional taste testing by the company that makes approximately $180 Million US dollars per year, so their science & engineering department can afford to do the best testing to ensure good flavor for their customers.
I had one, then I bought an Aeropress. Great decision
I’ve worked as a coffee professional for the last 12 years and this is by far the best mocha pot tutorial I’ve seen. Good job!
Moka pots are still my favorite method.
Just get some Lavazza Red pre ground coffee (or don't) and follow the instructions that comes with your Bialetti Moka pot, keep the heat low and relax, you'll be fine and the coffee won't burn or be sour. You should add sugar, if not, then add some hot water for a blander coffee experience. That's it, now you can skip the next 1000 videos telling you how to brew the "perfect" Moka. Oh, something you can do is to get a Chinese rubber sealing ring instead of the expensive one with build in obsolescence that is sold by Bialetti, the pirate alternative actually keeps a better and steadier pressure, but that's it, no further secret tips, enjoy!
You meant that one *shouldn't* add sugar, right? No barista worth their beans would willingly add sugar to any brew...
he just forgot to mention that using hot water means burnt fingers while trying to manouver the device...
If the coffee is extracted too fast while the lid is open it will spray two jets of scalding hot coffee into the air. Better not to take the risk in my opinion. I’m writing this from personal experience - fortunately I was not crouched over peering at it when that happened.
too much heat
This is what just happened to me... 😢
No crema
Everyone is concerned about you filling above the valve... I'm concerned about the condition of the chamber on the inside. Is that corrosion? Signs of rust? I've had my pot for 5 years and it still looks the same as when I bought it.
As soon as I finish brewing, I'll clean it out and immediately dry out everything with a kitchen towel or paper towels.
that is exactly what you should not do. It is like with a tea pot, never clean it, just rinse it and let it wet!
@@juttaweise I rinse it with water and dry it with a kitchen towel or paper towel. It still looks the same as it did the day I bought it
This is what happens when you get your moka pot for the first time 😂 don’t exceed the gasket guys! And make sure not to follow someone with no knowledge on this
couple things wrong here, don't fill it past the valve. the whole reason for that valve is to relieve pressure from the chamber, if you fill it past the valve then if the pressure gets too much it'll squirt out boiling hot water instead of steam. also, if you are brewing on a gas stove as shown in the video, make sure that you have an adapter plate for more even distribution of heat
I've tried cold water, hot water, low heat and high heat. I can't tell any difference.
It all comes down to the beans at the end of the day.
How can the boil temperature change if you start with a warmer water? Physics 101!
@@david_yordanov dude... You are horribly wrong.
@@caglardataIt’s honestly just a trend. The whole point of the moka is that you can heat it up on the stove top. But people (like me) who don’t know any better look to people online to guide us on how to use these things and end up getting frustrated with the process of trying to screw the pot back together with boiling water in it :T
It's not about the temperature, it's about brewing time Mr Intelligent
@@ryanterrencegoliath506 it starts brewing after water reaches boiling point due to working mechanism of the pot. Even an unintelligent person can easily caught the nonsense here..
@@caglardatasombody is forgetting the ideal gas law...
You are also wrong about how the moka pot works. The pressure is high enough to push water through the coffee before reaching boiling point. With cold water this starts as low as 60 degrees and results in poor extraction. However, if you use water that is around 70 degrees, then your extraction starts at the recommended temp of around 90 degrees.
Love the vid. I find that putting the Moka pot into an ice bath instantly stops the brewing process as sometimes removing it off the heat doesn’t necessarily always work
He should have removed de moka 5 good seconds before going so bubbly. That way some sour water wouldn’t got up in the final coffee😅
Also putting the base under cold tap water is the best way to stop the heat.
You shouldn't even get to the sputtering stage really as it means that some coffee has already burnt
That's not necessary. You can trust the Bialetti instructions, they're based on scientific testing and professional taste testing. They always work!
1. Start with cold or room temperature water filled to touch the bottom of the pressure valve, preferably filtered or bottled water. Do not preheat the water!
2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Just scrape the top level with a straight utensil, like your coffee scoop handle. All Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Also the Latino favorites: Bustelo (very bitter), La Llave (smoother), and Pilón.
3. Cook on a low gas flame or a preheated medium electric stove.
4. The instant you hear it start to gurgle remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do not cool off the pot!
5. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
@@photina78 well people have found better methods and what's the incentive for Bialetti to really put that much research into the best way to make coffee with the Moka pot when their way is traditional and works. It's likely not going to give you the best flavour but it is a more traditional method.
@@alinaqirizvi1441
"Better methods"?! 😂 If their methods were "better," they'd make better flavor; but they don't!
I've tried every one of those Specialty Coffee influencers' hacks repeatedly, and so have many others, who all agree they don't get better results from those hacks!
That's why, when you read the comments on one of the few tutorials that teach the correct Bialetti technique, you'll see hundreds of people thanking them for fixing their coffee because the Specialty Coffee influencers' Moka techniques didn't make good coffee.
So people have not "found better methods"!
The only people, who think the Specialty Coffee influencers' methods are "better," are people who never learned how to use the Moka pot correctly in the first place, so they don't know that following Bialetti instructions makes consistently good coffee that is never burnt, bitter, or over-extracted.
The Third-wave Specialty Coffee influencers' Moka hacks do not make better flavor than correctly following ALL the Bialetti instructions!
The Third-wave Specialty Coffee influencers always begin their tutorials with the LIE that the Moka pot will produce bitter/burnt/over-extracted coffee if you don't use their hacks. Either they say this in ignorance because they never learned the correct way to make Moka espresso, OR they're in business selling home espresso machines and/or other Specialty Coffee gear, and/or they own their own coffee shops, so they know the Moka is their MAIN competition in the hands of anyone who knows how to use it correctly; therefore, they seek to sabotage the Moka by overcomplicating the process while harming the flavor by their hacks.
I have a background in business-to-business sales/marketing and advertising, so I can easily understand how difficult it would be to sell expensive home espresso machines, or Specialty Coffee gear, or overpriced coffee shop beverages, to anyone who knows how to use their Moka pot and loves the flavor of their own stovetop espresso!
Google the names of some of the biggest Specialty Coffee influencers and you'll see what their employers or businesses are: They sell home espresso machines or Specialty Coffee gear, and/or they own coffee shops.
Like most big companies, Bialetti has their own science and engineering department, for product development, that does ongoing state-of-the-art scientific testing, and professional taste testing, to ensure that their Mokas produce the best possible flavor. Why? Because there is a lot of competition, lots of knockoff Moka pots flooding the market, so if Bialetti's Moka is not currently creating the best possible flavor, they will lose their market share, lose sales, and lose money. No business wants to lose market share or lose money to their competition!
That is common sense for anyone who has ever been in business or worked for a big company that manufactures their own brand-name products!
It's called Quality Control.
Bialetti can easily afford to do much more and better scientific testing, and professional taste testing, than ANY Specialty Coffee influencer can do because Bialetti averages approximately $180 Million US dollars per year!
Anyone who wants to learn correct technique, should read the Bialetti instructions, then search for these video tutorials: the "Lavazza espresso Moka" tutorial, "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
i edged to this
will try this! thank you!
This is my daily method for brewing coffee, and it is recommended by Hoffmann and many others.
Okay, let me set something straight: water evaporates before it reaches 100°. Simple proof, you can see steam rising from hot water that is not 100°C.
Of course, if you start with cold water, you will get coffee and it will taste like coffee, if all you're used to is bitter coffee. But for bright and fruity light roasts, or balanced medium roasts, if you're extracting bitter coffee, you are not getting what you paid for and what the roasters and growers worked to achieve.
Starting with cold or hot water for moka pots doesn't matter. That's coffee bro science. It just makes the moka pot heat up faster because you don't want to stand keep checking it 10 times throughout the course of it heating up.
@@TactlessGuy It's gonna burn your coffee and give it a bitter taste. That's fine if you're buying the commercial kind of dark roast you'd drink with milk. But I do not recommend destroying specialty roasts by burning the grinds.
@@TactlessGuy gutta love randoms on the Internet calling thermodynamics "bro science".
@@paintspot1509 There is nothing about what he said that's backed up by thermodynamic laws.
@@TactlessGuy there has literally been scientific papers published on this. Feel free to educate yourself.
Nothing unusual here but very well explained in such little time!
Appreciate that! Thank you
Comments are hilarious. This guy should delete the video.
Why wouldn’t it need to be deleted.
It’s a great method and this video is put on this channel to help people brew better. Imagine thinking this method (which is pretty common amongst coffee professionals) that comments that have no substance be taken seriously
@@jamiethomson8456 everyone is roasting him for not knowing how to use a moka pot.
Have you read the comments?
Most of these pots are aluminium, and I'm not sure I want to drink from that every day... I feel like no one ever addresses this with mokka pots
Try a stainless steel one. The coffee tastes much better even after years of daily use.
It's food grade aluminum and is perfectly safe. I have two stainless steel Bialetti Venus Moka pots, though. I love them. But the pot I use most is my aluminum Bialetti New Brikka.
Filling it above the security valve and moving it while it's boiling and under pressure !?
It's more like how to make a bomb, than brewing a cup of coffee
he filled it too high for sure. but if you do it properly there should be little to no water in the bottom at the end. so the steam that comes out when you move it and put under cold water will easily escape through the valve.
Well, Gale Boetticher 😊says 98-99 degree.
I hate those things. Not because they're bad, they're actually pretty awesome. But I always forget I left those on the stovetop and only remember when I feel the smell of burnt coffee
I've considered buying a tabletop hotplate, and using a timer, to (a) use it as a Teasmade, and (b) prevent burning.
The aluminium ones are a swine to clean - my girlfriend has a stainless and it's much better.
It’s very easy to avoid kind of situation… I measured the cooking time 2x or 3x and now I turn on the alarm, especially in the morning when I’m not quite awake yet 🤷♀️😁
If you use these pots. Put some water through it without any coffee and taste it. Then get an aero press.
I use a stainless steel Espresso machine and that is fine! I'm always suspicious of the aluminium pots specially when they get heated. But on second thought, the italiens are among the nations where people live to be very old!
The BEST ESPRESSO GRJ D IS FINE! Not coarse… !!!! I have been using this Italian machine espresso for most of my time before the Nespresso machine came out… Find grind is best
Love Nespresso so much that I "retired" my French Press.
My Bialetti Moka Pot is the best thing in the kitchen. I use it everyday and have carried it across multiple continents while moving houses ❤
You have a really good point here, great video. I do have one small critique to offer, though: it could just be me, but it seemed like the music started to drown you out a bit by around the 12 minute mark, and I had to try a bit harder to focus on what I wanted to hear you were saying :)
On the topic of buying things for hobbies, my love of creative writing has often been boosted by the fact you don’t really need to buy anything to do it. Got a pen, notebook, and an idea? You can write a poem or a story. Or use a phone notepad. Or some paper. Or a laptop. It doesn’t really matter and it won't affect much anything about your prose itself - only your process.
But my other hobbies, like drawing, don't always have such luxuries. I started doing digital art almost exclusively because the desire to keeping buying new pencils and paper and markers and whatnot kept enticing me, but I ultimately never use any of it and just draw on printer paper with a mechanical pencil 8/10 times that I draw traditionally.
(Edit: Digital art can be prone to consummerist culture as well, but it's not as bad in my experience. I started digital art on my phone using a pen with a stylus built in that I got for free and Ibis Paint X, which is also free. I felt little pressure to upgrade. When I did, I got a $35 Huion tablet 5 years ago that I still sometimes use, and Krita, which is free and open source. And when I bought an iPad to take notes in uni, I picked up Procreate for $10 4 years ago and that's still my setup. I never felt like I _needed_ to buy these things, and I don’t feel like I need anything else.)
In any case, it's definitely worth evaluating potential unnecessary consummerism in our hobbies.
Wtffffffff 😅. Always room temperature water. And NEVER EVER EVER go above the valve. Stay below. Seriously dude...!!!
Final instruction: only do it this way with a MALFUNCTIONIG OR EXTREMELY LOW QUALITY one....the rest will work without this bogus!
Yeah, no to everything except low heat… unless you want weak watery yet somehow aggressively bitter coffee. Everyone has their own tastes, but what this guy describes and the actual result of his method are the reason coffee houses exist.
Use of a coffee brewer made of stainless steel is highly recommended. Aluminum cook wares are outdated now and not good for our health.
Why am I getting so many fucking coffeephile videos on my feed?? I don't even drink coffee
always BELOW the valve, ALWAYS!!!! believe me, you don’t want to risk third degree burns!!! it’s not even about taste, it’s simply about safety 😢
It's amazing that people publish instruction videos without understanding the absolute basics...
NEVER submerge the pressure release valve
You level it with your FINGER!? What are you, a peasant? I have a $2000 doohickey that is designed by quantum computers to perfectly level the coffee to the local gravitational medium.
(This is satire, if it's not immediately obvious...)
SENZA OFFESA... ABSOLUTELY NOT!!! YOU GOT ALL WRONG!!!!!! YOU SAID RIGHT "IT'S YOUR RECEPIE!!!" GO TO ITALY AND LEARN INSTEAD OF TEACHING WRONG THINGS!! CIAO !!
No original information. It's just James Hoffman recipe except for strange overfill thing. Lazy unoriginal content. Shame.
LITERALLY HOW NOT TO USE A MOKA POT. Please don’t follow this unless you’re looking for a blown up face with 3rd degree burns.
Dangerous tutorial. Why people don't study before making a tutorial?
Its aluminium no good coffe from this pot buy stainless
NO ALUMINUM!
Go with their Stainless Steel option.
That’s the one I use.
#ruready4adventure
#JesusISLord
lol this reminds me of the scene in breaking bad when Jane shows Jesse how to cook the meth, addicts always have their own little way of getting the “perfect” “hit” or “fix”. Funny how it translates across the board.
Every time someone play this video, a grandma in italy dies
Oh darn
I was about to stop drinking coffee
What happens in a moka machine it’s not a extraction
🤦🏻♂️waf man
There more bullshit in your 30 sec vid than in a full year of Italian parliament
Best coffee is from a tin pot brewed over open fire my grandma used to drink hers on a coffee plate with a sugar cube resting on the lips.
I need to know what portable gas stove your using ? I have owned a 3 cup moka but seems like all the portable gas stove is too wide for my moka.
I dunno but, i find my coffee more pleasant if im using room temp on the bottom chamber, especially on medium roast
Amateur hour... I suspect this guy is not from Melbourne...
People think just because they can post a video, makes them smart, this is the 4th quick moka pot video in a row where the person has either
A) fill past valve
B) pour more water onto the coffee
C) close lid and wait for bubbling sound, instead of watching the coffee
D) All of the above
😂
Why people drink coffee soo little... we drink black coffee in big mug😂
So wrong. Don’t make coffee like this. Only fill water to the bottom of the valve. Use cold water for safer handling. Brew on medium for calmer, smoother extraction.
So basically you copied James Hoffmann's recipe and posted it
Sorry man but a British person telling me how to make a Mocca 😂😂😂. 1. water should be cold 2. water level under the valve and 3. do not pack the coffee leave it fluffy and create a little hill. This ways you would get a coffee near to espresso but still far from a true espresso as you cannot achieve 9 bars of preasure😊
Omg.... 🤦 just make the damn coffee and get on with your life! Theres literaly no difference in trying to be absolute, cuz the end game will be coffee that tastes the exact same, the other way just shows how amazingly pretentious this guy is. 🤦😵
There’s a line inside the water chamber for a reason 🤦🏻♂️ stick to teaching people how to make fairy bread and leave the coffee to the Italians 😂
That's suck mokapot coffee dude. U can't use mokapot like that 😂😂😂
This is like grandmas or old Lady coffee that want it to be "light"...the coffee powder shouldn't be flat like that but more like a little "mountain" that you don't press it will just be pushed down when you put the upper part
Let me guess, it involves water and coffee
Soo, boil water before i put it in a thing specifically made for boiling water? Next time: brew your coffee and chill it, then heat it up slowly, then put it in the coffee maker...
You skipped the most important step!!!!
Don't use aluminium pots! Bialettis are available in stainless steel.
Why's that
@@RockyTheEater Aluminium is very toxic, it stays in your brain and causes Alzheimer. And since most people drink coffee daily it makes sense to replace the old aluminium Bialettis.
@@RockyTheEateraluminum can cause cancer
@@RockyTheEater Taste.
Aluminium is cheaper and produces undistinguishable results, no need for steel, it ain't a pressure cooker
Sbagliato. Non si usa così la moka.
Mio Dio, neanche un caffè con la moka sapete fare...
emh, no buddy. This is dirty water not a coffe.
Kisses from Italy. Peace
Seriously dude... Stop using that moka pot. That chamber looks coroded on the bottom
Too much water. Too few coffee powder. Heat too high. The result will be a very weak espresso, like making american coffee in a smaller cup
Cool, but have you seen a Mr. Coffee? Makes, like, 8 cups with a single button!