I always clean my Moka by hand with normal dish liquid. I’ve been doing this for years and the Moka is fine. I don’t believe you should leave coffee oils building up in the Moka. Can’t wait to get the silicone gasket.
I recently purchased the same 3 cup Bialetti Moka Express pot. When preparing with the water run through I was lucky not to be scolded as I left the lid up and without coffee in the middle part the hot water flew all over the kitchen floor and narrowly missed me! Please don't make the same mistake as me, leave the lid down when washing the pot with just water. I do love my Bialetti, the style, the simplicity, the delicious coffee it makes, it's a wonderful Italian icon! 🙂
Thanks for the useful video! I recently bought a 6 cup Bialetti and it's a great coffee pot but, same as you, I had the problem of the rubber taste. I'll change the gasket for a silicone one, as you suggested.
I have a bialetti 3 cup in Italian colours and use it every day for my coffee. I boiled the rubber gasket in water when I first used it in a saucepan for about half and I get no rubber taste or smell. Also, I plunge the moka pot in cold water before it spurts from the chimney which seems to make the coffee taste better. I use an aero press filter paper to stop any grounds going into my cup. It always reminds me of my travels through Italy with my wife (happy days). Really enjoy your videos.
Iv done this for rubber gaskets used for brewing but just throw it in a boiling pot of water and cook the heck outta it for a bit, thats what I do to get that new rubber smell/taste to go away.
Great video, it amazes me how many videos I have seen about a Moka pot. I am quite new to the whole Moka pot thing and look forward to fine tuning it, thanks so much . Cheers ❄️🇨🇦❄️
Here's how I usually cook: Hot water should be poured if it is a light roast, and room temperature water if it is a medium or dark roast. Pour to the valve. Pour a full basket in any case. The grind is medium fine. Cook on low heat, if it flows too quickly, it is better to reduce the gas a little, and remove it when lighter coffee starts to flow. When the flow stops, stir. In this case, it is neither sour nor bitter. Such a balance. But if the coffee is strong, you can dilute it with hot water to taste, or add whipped milk.
Matteo, the first thing I did, was RTFM. From there it was plain sailing. I have not had a bad cup from my 6-cup Bialetti. Prior to brewing its first three cups, I wiped out the inside of the pot and boiler with grape seed oil to remove the machine oil residue. You get a black film on a paper towel after doing this. Continue to wipe it out, until the black residue no longer forms on the paper towel. One thing I did from the start, was use a heat diffuser. Whilst it makes the brewing process slower, it prevents scorching of the grounds and I never have a bitter cup.
Thanks so much Matteo,on your video series of MokaPot. Really I learn a lot,especially on the right timing to remove the mokapot from stove,when brewing. I have Bialetti Moka Express 3 cups,too. And my MokaPot blend roasted coffee bean has just arrived. Time to practice it,by following your guidance.
Hi Eko, I really appreciate your feedback and makes me happy. I love brewing with Moka Pot. If you have any questions do not hesitate to drop a comment. Enjoy your practice and I wish you the best coffee!
This was very helpful since I didn't grow up using a Moka pot. But I ordered this exact same aluminum Bialetti 3 cup and I could not handle the rubber smell/taste. Also, when I tried to remove it to wash it, the rubber ring came apart. I'm so glad you made your other videos to teach me better techniques. But 1st I await my silicone rings in the mail 😊
Hi Matteo, A pleasing video edit, however can I make some suggestions. The instructions you read differ to mine (I am in Australia). There is no mention of running just hot water through for first time. Therefore I believe you have burned / scored the rubber gasket. Hence undesirable smell and flavour. So avoid this process. There’s normally nothing wrong with the rubber version. Can I suggest you remove and discard and just refit a new rubber. It will be fine then. In addition when running in/seasoning, you only need to make the one pot (which is 3 cups). Not brew 3 seperate pots/processes - that will just waste time and coffee. My Bialetti makes awesome smooth brews and always use low heat, watch the coffee and turn off at first sign of bubbling (will stop bitterness). Also wash with just water, no detergent. Over time the pot will give off that distinct aroma. So no detergent necessary. Hope this helps you and your viewers.
Hi David, thanks for the comment. It’s interesting the fact that in your instructions there weren’t these steps. Probably they change based on different series. Something they did regarding the gasket. The new ones they produced are made of silicon, much much better. But the old ones still have the rubber gasket. Thanks so much for your suggestions, glad we are aligned. I don’t know if you are familiar with the rest of my videos about moka pot. I follow exactly what you do.
in this case cups it means espresso cups, Italian espresso, like the moka. Not the cup you use for measurement when you bake a cake. In that case yes you are right.
I tried Lavazza Espresso Barista Perfetto,medium roast,on this mokapot. Yesterday 15 gram powder(grinder Timemore Chestnut C3 klik 14). No sifting of the powder. Brewing at minimum flame on Modena smallest burner. Brewing run smoothly. This morning I did the sifting of 15gram powder(same grinder@same klik) using mesh 30(600 micron) with the purpose to reduce bitterness. After sifting,I got 13.7gram powder to be put in the basket.Using the same minimum flame as yesterday,at the beginning coffee cane out smoothly(at 63degC),near the end,coffee temperature at 78degC,and suddenly the liquid squirted from the hole of chimney. In my opinion,I was a bit late to take-off the mokapot from the stove. But kindly explain,why yesterday no squirt ,but today due to powder sifting then squirt was happened. Is this because of less resistance of steam travelling this morning,due to less powder and less fines in the basket? Any suggestion from your side? Thank you so much Matteo.
Yes, you got the point, less resistance from the coffee puck, also the day before you put 15g and this time 13.7g that also make less resistance, that can create sputtering, check also the level of heat you apply to the moka. too high gives more chance of sputtering.
Hi Matteo,me again. I uses espresso roasted bean on my Bialetti moka pot. Grind with Timemore Chestnut C3 at click 14 and sift using mesh 30(600 micron).Burnt taste is still there. Any recommendation to eliminate the burnt taste? Or the burnt taste cannot be removed because it is the character of espresso roasted bean? Thank you for your insight.
Sometimes it also depends on roast degree of the beans. Also as you can see from this video I had this burnt taste given by the rubber gasket. Do you have a rubber one or a silicon one? Also what's the ratio coffee water?
Hi Matteo. Please tell me, how is it different from Bialetti Brikki from Bialetti Moca? Which one do you suggest we buy? the coffee pot Bialetti brikki or Bialetti Moca? Which one is better?
I got a Bialetti 6 cup Kitty new from eBay within in the last couple of months and, thanks to your help on how to remove the filter, I think I can confirm it came with a silicone gasket. The rubber gasket is opaque, right? My gasket was more clear colored. Good thing I didn't read or follow the instructions before using. I just gave it a wash and had no problem, other than repeatedly trying to figure out how to brew properly with it. Maybe because mine is stainless and has the silicone gasket. I'm new to coffee drinking and one thing I could use help on is how to select a coffee blend. Sometimes I can't tell if the coffee is bitter or acidic. Thanks for your helpful videos!
There are different kind of rubber gaskets, some more opaque like beige, some completely white. Reading the manual is always helpful at the beginning. Usually companies put all the safety instruction for your health and for the appliance (not only Moka Pot), so read them don't hurt. Selecting a coffee blend, or single origin, really depends on your tasting. This is very personal, what I like maybe you don't like and vice versa. I suggest you to go to your local café, if there is any and let the barista help you to select the coffee based on your taste preferences. About the bitter or acidic taste it's all about training and practice. It's about the sensation you experience in your mouth. Next time you eat or drink something you know is sour, or bitter, try to focus on the sensations you get and the area in your mouth and your tongue they are concentrated, and them correlate them to when you drink your coffee. This can be a good basic training. It can take a while but it's very interesting. You can definitely find many information on the internet about this matter.
Ciao Matteo, ho appena comprato una nuova Moka express da 6. Seguendo alla lettera le istruzioni (livello acqua, tipo di polvere per moka, fuoco medio basso, ecc) a metà estrazione circa la moka con un ruggito sbotta di colpo talmente forte da alzare il coperchio e vola caffè e polvere di caffè ovunque… l’ho smontata, ripulita e rimontata ma continua a farlo. Secondo te da cosa può essere dovuto? Esemplare difettoso?
Ciao Carlo, allora per la 6 cup ho fatto un video a parte dove spiego qualcosa a riguardo. Te lo anticipo qua. Perché nella 6 tazze c’è molta acqua e sta per più tempo sopra il fuoco, l’acqua bolle nella caldaia e fa quell’effetto a spruzzo. Riesci a risolvere togliendo la moka per un po’ e poi rimetterla sul fuoco in modo. Vedrai che il flusso del caffè esce meglio e più regolare.
@@matteofromtheswamps Grazie, me lo sono appena guardato 🙏🏻. Ma il fatto che ci sia un sacco di polvere di caffè quando partono gli spruzzi mi fa anche sospettare che ci sia qualcosa che non va nella guarnizione o è ‘normale’? Grazie mille !!!
I think what i need help with is, avoiding that wierd BAD taste the moka pot can very very easily have. I think its because theres like a little bit of coffee that is at the bottom of the moka pot in that water and that water is steaming. If i end my brew early enough, that helps ALOT, but i still taste that taste. When Im done and go to empty the pot theres a little bit of water at the bottom of the moka pot and if ive left more water, there less BAD taste from that water. Is there supposed to be some coffee in that water because I see coffee in my water down there? Ive only brewed like 10 times. I brew on med low heat on my electric coil stove. I start with pre boiled water from a kettle. Im a newb so theres probably some step i need to do better.
coffee in the bottom is normal because as the pressure in the moka drop after you remove it from the stove, the coffee that didn't arrive until the top, goes down because gravity, so it's normal. Also normal to have water remaining, helps the moka to do not overheat, if you have more water remaining and coffee taste less bad it means that when you use most of the water you over extrct the coffee. If you use a grinder to grind your coffee, grind it coarser, if you buy coffee already pre ground, I suggest you to not pre boil the water. Let me know how it will go.
@@matteofromtheswamps Yes makes sense. Thats pretty much what was going on is that little bit of coffee was at the bottom causing bad taste. Overextractions as well.
E&B moka pot is a good moka, but the main game changing is the filter. You can get it separately and put it on Bialetti. I do that, it works perfectly. You just need to check how many cups is the moka.
Hmm, now I wonder if the burnt taste in my Moka brew, despite low-flame brewing and running it under the sink as soon as the discolored coffee started becoming faster, was because of the rubber gasket 🤔
I will definitely change it with a silicone one. But I'm curious to see how long it will takes for this problem to disappear. In the first brews was really strong. Since how long you have your pot?
@@matteofromtheswamps Since August last year 😀 the gasket wore out back in November/December since when I have been brewing pourovers and french press. It was strong in the beginning, then after cleaning and a few brews it started tasting fine. The coffee I used could've been the problem too, because from the next pack of coffee (from a different coffee estate) it tasted great
@@sarceexplores Amazing, thanks for sharing. About the coffee, if it's not a good quality and roasted too dark, can give that tasting profile. So glad changing beans helped too.
Hi Matteo! I was wondering why my brand new 6 cup Bialetti doesent brew and let the coffe flow as calmly and nicely as yurs does in the video. When i opened the lid to have a look, it startet to spalsh all over, i got hot coffe on the outside and also some on the stove. My heat was medium and i dont understand why it doesent flow nicely. What am i doing wrong?
Hi Robert, yes you should get a nice and calm flow. Try to put the heat even lower and tell me if you grind your coffee at home or you but already pre ground coffee. sometimes can be the grind size that is wrong. Let me know
@@robertzengovski Can be the grind size too, is it fine like espresso or coarse like filter? Because if it's too coarse, it happens that coffee comes out very fast because the ground in the basket has less resistance, or too fine, create too much resistance or when comes out the coffee has more pressure. But I suggest you to start from lowering the heat, if still happen, see with the local coffee store how can you adjust the grind size.
Grind size may need to be finer. Too fine and pot will choke. Too coarse and coffee might come up violently as there may not be enough pressure to slow down flow. Moka pots takes a little bit of dialing in too and you'd also have to adjust workload a bit and change grind size when you change different size pots too. I find larger pots need coarser grinds
Thank you for the video. After some try and error with steel moka pot I get best results with medium heat, pre-soaking the coffee in the basket and using paper filter downstream the basket. Since I make it on an electric stove, I lift the pot to control the heat. I stop brewing when desired amount of coffee was brewed. There is still a challenge to find a coffee roast/taste proper for moka.
Hi, Thanks so much for your comment. Bialetti is a good Moka, very popular and easy to find. Then for the cappuccino is important the method you use to make coffee. About that I made a video, feel free to check it out. th-cam.com/video/T2Mt4aTr_iU/w-d-xo.html
Matteofromtheswamps! that's best unboxing. see you oson-)
Hello! thank you very much for your kind words 🙏
Matteo, I am new to the Mocha way of brewing and your videos have been very helpful. Thank you
I always clean my Moka by hand with normal dish liquid. I’ve been doing this for years and the Moka is fine. I don’t believe you should leave coffee oils building up in the Moka. Can’t wait to get the silicone gasket.
I'm 100% with you Alan! Cleaning the Moka is very important for durability of the pot.
I recently purchased the same 3 cup Bialetti Moka Express pot.
When preparing with the water run through I was lucky not to be scolded as I left the lid up and without coffee in the middle part the hot water flew all over the kitchen floor and narrowly missed me!
Please don't make the same mistake as me, leave the lid down when washing the pot with just water.
I do love my Bialetti, the style, the simplicity, the delicious coffee it makes, it's a wonderful Italian icon! 🙂
You’re not the only one to make that mistake 😂🙈
Thanks for the useful video! I recently bought a 6 cup Bialetti and it's a great coffee pot but, same as you, I had the problem of the rubber taste. I'll change the gasket for a silicone one, as you suggested.
Thank you for the comment. Change the gasket for a silicone one is a great move!
Is the silicone gasket available from Bialetti?
@@ekosugitowidjajaseputro1175 Yes, they do. You can buy separately
I just bought a 6 cup last week. Will look into buying silicone too, thanks for the tip!
Thanks won’t buy it anymore lol
As an industrial designer student, it makes me happy that you take the time to read the instructions. I love your videos
Always read the instruction for every product! Thanks for your support.
I actually bought this 2 months ago because of your Vids. Been loving the coffee. Thanks
Thank you very much for the nice words. This makes me happy.
I have a bialetti 3 cup in Italian colours and use it every day for my coffee. I boiled the rubber gasket in water when I first used it in a saucepan for about half and I get no rubber taste or smell. Also, I plunge the moka pot in cold water before it spurts from the chimney which seems to make the coffee taste better. I use an aero press filter paper to stop any grounds going into my cup. It always reminds me of my travels through Italy with my wife (happy days). Really enjoy your videos.
Iv done this for rubber gaskets used for brewing but just throw it in a boiling pot of water and cook the heck outta it for a bit, thats what I do to get that new rubber smell/taste to go away.
Amazing! Thanks for sharing, now I want to try this.
Great video, it amazes me how many videos I have seen about a Moka pot. I am quite new to the whole Moka pot thing and look forward to fine tuning it, thanks so much . Cheers ❄️🇨🇦❄️
I'm not fond of the aluminum taste, so I bought the glass model.
How do you find the glass one?
Here's how I usually cook:
Hot water should be poured if it is a light roast, and room temperature water if it is a medium or dark roast. Pour to the valve.
Pour a full basket in any case. The grind is medium fine.
Cook on low heat, if it flows too quickly, it is better to reduce the gas a little, and remove it when lighter coffee starts to flow. When the flow stops, stir.
In this case, it is neither sour nor bitter. Such a balance. But if the coffee is strong, you can dilute it with hot water to taste, or add whipped milk.
Thank you very much for sharing you method. Love it!
Matteo, the first thing I did, was RTFM. From there it was plain sailing. I have not had a bad cup from my 6-cup Bialetti. Prior to brewing its first three cups, I wiped out the inside of the pot and boiler with grape seed oil to remove the machine oil residue. You get a black film on a paper towel after doing this. Continue to wipe it out, until the black residue no longer forms on the paper towel. One thing I did from the start, was use a heat diffuser. Whilst it makes the brewing process slower, it prevents scorching of the grounds and I never have a bitter cup.
Nice tips, thanks so much for sharing. Yes, heat diffuser can be a game changing. Amazing.
Thanks so much Matteo,on your video series of MokaPot. Really I learn a lot,especially on the right timing to remove the mokapot from stove,when brewing. I have Bialetti Moka Express 3 cups,too. And my MokaPot blend roasted coffee bean has just arrived. Time to practice it,by following your guidance.
Hi Eko, I really appreciate your feedback and makes me happy. I love brewing with Moka Pot. If you have any questions do not hesitate to drop a comment. Enjoy your practice and I wish you the best coffee!
This was very helpful since I didn't grow up using a Moka pot. But I ordered this exact same aluminum Bialetti 3 cup and I could not handle the rubber smell/taste. Also, when I tried to remove it to wash it, the rubber ring came apart. I'm so glad you made your other videos to teach me better techniques. But 1st I await my silicone rings in the mail 😊
Hi Matteo,
A pleasing video edit, however can I make some suggestions.
The instructions you read differ to mine (I am in Australia). There is no mention of running just hot water through for first time.
Therefore I believe you have burned / scored the rubber gasket. Hence undesirable smell and flavour. So avoid this process. There’s normally nothing wrong with the rubber version.
Can I suggest you remove and discard and just refit a new rubber. It will be fine then.
In addition when running in/seasoning, you only need to make the one pot (which is 3 cups). Not brew 3 seperate pots/processes - that will just waste time and coffee.
My Bialetti makes awesome smooth brews and always use low heat, watch the coffee and turn off at first sign of bubbling (will stop bitterness). Also wash with just water, no detergent.
Over time the pot will give off that distinct aroma. So no detergent necessary.
Hope this helps you and your viewers.
Hi David, thanks for the comment. It’s interesting the fact that in your instructions there weren’t these steps.
Probably they change based on different series. Something they did regarding the gasket. The new ones they produced are made of silicon, much much better. But the old ones still have the rubber gasket.
Thanks so much for your suggestions, glad we are aligned. I don’t know if you are familiar with the rest of my videos about moka pot. I follow exactly what you do.
It looks like you always put the safety valve towards yourself, which is exactly warned against by the booklet you read.
The fact that the Moka pot is made of aluminium (WHY??) puts me off. I will stick to my stainless steel one.
I’m I really expected to waste all that coffee to season it?
No, the first ones were just water without coffee
Hi bro my name is berhanu from ethiopia how to find bialetti moka pot i coudnt find in my nation
That is not 3 cups of coffee. 1 cup is 8 ounces. That pot holds less than 8 ounces. Get the triple size moka pot for an actual cup of coffee.
in this case cups it means espresso cups, Italian espresso, like the moka. Not the cup you use for measurement when you bake a cake. In that case yes you are right.
Use without rubber ring...😊
I tried Lavazza Espresso Barista Perfetto,medium roast,on this mokapot. Yesterday 15 gram powder(grinder Timemore Chestnut C3 klik 14). No sifting of the powder. Brewing at minimum flame on Modena smallest burner. Brewing run smoothly. This morning I did the sifting of 15gram powder(same grinder@same klik) using mesh 30(600 micron) with the purpose to reduce bitterness. After sifting,I got 13.7gram powder to be put in the basket.Using the same minimum flame as yesterday,at the beginning coffee cane out smoothly(at 63degC),near the end,coffee temperature at 78degC,and suddenly the liquid squirted from the hole of chimney. In my opinion,I was a bit late to take-off the mokapot from the stove. But kindly explain,why yesterday no squirt ,but today due to powder sifting then squirt was happened. Is this because of less resistance of steam travelling this morning,due to less powder and less fines in the basket? Any suggestion from your side? Thank you so much Matteo.
Yes, you got the point, less resistance from the coffee puck, also the day before you put 15g and this time 13.7g that also make less resistance, that can create sputtering, check also the level of heat you apply to the moka. too high gives more chance of sputtering.
Hi Matteo,me again. I uses espresso roasted bean on my Bialetti moka pot. Grind with Timemore Chestnut C3 at click 14 and sift using mesh 30(600 micron).Burnt taste is still there. Any recommendation to eliminate the burnt taste? Or the burnt taste cannot be removed because it is the character of espresso roasted bean? Thank you for your insight.
Sometimes it also depends on roast degree of the beans. Also as you can see from this video I had this burnt taste given by the rubber gasket. Do you have a rubber one or a silicon one? Also what's the ratio coffee water?
Matteo, please, which is your way to keep the outer aluminium shiny ? If its's possible at all ....
Hi, I avoid to have high heat on the stove and place the moka on the smaller hob. And also washing it regularly and dry it after that.
Hi Matteo. Please tell me, how is it different from Bialetti Brikki from Bialetti Moca? Which one do you suggest we buy? the coffee pot Bialetti brikki or Bialetti Moca? Which one is better?
I want to test the Bialetti Brikka and make a video about it. At the moment I can't tell you which one is better. Thanks for the comment
Dear Matteo, would be glad to have your guidance also for Bialetti Brikka 4 cups(or 2 cups). Many thanks for your help.
Thanks for the comment. I think is a good idea, I'll put this on my list of content to make.
I got a Bialetti 6 cup Kitty new from eBay within in the last couple of months and, thanks to your help on how to remove the filter, I think I can confirm it came with a silicone gasket. The rubber gasket is opaque, right? My gasket was more clear colored. Good thing I didn't read or follow the instructions before using. I just gave it a wash and had no problem, other than repeatedly trying to figure out how to brew properly with it. Maybe because mine is stainless and has the silicone gasket. I'm new to coffee drinking and one thing I could use help on is how to select a coffee blend. Sometimes I can't tell if the coffee is bitter or acidic. Thanks for your helpful videos!
There are different kind of rubber gaskets, some more opaque like beige, some completely white. Reading the manual is always helpful at the beginning. Usually companies put all the safety instruction for your health and for the appliance (not only Moka Pot), so read them don't hurt. Selecting a coffee blend, or single origin, really depends on your tasting. This is very personal, what I like maybe you don't like and vice versa. I suggest you to go to your local café, if there is any and let the barista help you to select the coffee based on your taste preferences.
About the bitter or acidic taste it's all about training and practice. It's about the sensation you experience in your mouth. Next time you eat or drink something you know is sour, or bitter, try to focus on the sensations you get and the area in your mouth and your tongue they are concentrated, and them correlate them to when you drink your coffee. This can be a good basic training. It can take a while but it's very interesting. You can definitely find many information on the internet about this matter.
How about speaking a little Italian in your videos Matteo, I'd like to learn how to say some of the parts/ingredients/process in🇮🇹
Fun fact is that I lived in UK for so long that I struggle to know the coffee terminology in Italian. XD
@@matteofromtheswamps 😄👌🏻
Am I supposed to rinse out the mokapot after the three seasoning brews? I’m super new to this 😅
Yes, I suggest that. Also make sure you dry the moka well, before and after making coffee
I really like your Moka Videos. They helped me finally to brew a delicious coffee from the bialetti, thank you bro
Thanks so much for your comment. This makes me very happy.
Very good tips i just started to brew coffee with the Moka pod and its a good brewer for exploration in the world of coffee !
It is. I love Moka Pot!
Ciao Matteo, ho appena comprato una nuova Moka express da 6. Seguendo alla lettera le istruzioni (livello acqua, tipo di polvere per moka, fuoco medio basso, ecc) a metà estrazione circa la moka con un ruggito sbotta di colpo talmente forte da alzare il coperchio e vola caffè e polvere di caffè ovunque… l’ho smontata, ripulita e rimontata ma continua a farlo.
Secondo te da cosa può essere dovuto? Esemplare difettoso?
Ciao Carlo, allora per la 6 cup ho fatto un video a parte dove spiego qualcosa a riguardo. Te lo anticipo qua. Perché nella 6 tazze c’è molta acqua e sta per più tempo sopra il fuoco, l’acqua bolle nella caldaia e fa quell’effetto a spruzzo. Riesci a risolvere togliendo la moka per un po’ e poi rimetterla sul fuoco in modo. Vedrai che il flusso del caffè esce meglio e più regolare.
@@matteofromtheswamps Grazie, me lo sono appena guardato 🙏🏻. Ma il fatto che ci sia un sacco di polvere di caffè quando partono gli spruzzi mi fa anche sospettare che ci sia qualcosa che non va nella guarnizione o è ‘normale’? Grazie mille !!!
la mia aveva un problema con la chiusura e arrivava a bollire quindi mi sparava il caffè che manco bulbasaur e l'ho rimpiazzata con una e&b ..
Queste cose possono succedere purtroppo. E&B lab é un buon prodotto.
I think what i need help with is, avoiding that wierd BAD taste the moka pot can very very easily have. I think its because theres like a little bit of coffee that is at the bottom of the moka pot in that water and that water is steaming. If i end my brew early enough, that helps ALOT, but i still taste that taste. When Im done and go to empty the pot theres a little bit of water at the bottom of the moka pot and if ive left more water, there less BAD taste from that water. Is there supposed to be some coffee in that water because I see coffee in my water down there? Ive only brewed like 10 times. I brew on med low heat on my electric coil stove. I start with pre boiled water from a kettle. Im a newb so theres probably some step i need to do better.
coffee in the bottom is normal because as the pressure in the moka drop after you remove it from the stove, the coffee that didn't arrive until the top, goes down because gravity, so it's normal. Also normal to have water remaining, helps the moka to do not overheat, if you have more water remaining and coffee taste less bad it means that when you use most of the water you over extrct the coffee. If you use a grinder to grind your coffee, grind it coarser, if you buy coffee already pre ground, I suggest you to not pre boil the water. Let me know how it will go.
@@matteofromtheswamps Yes makes sense. Thats pretty much what was going on is that little bit of coffee was at the bottom causing bad taste. Overextractions as well.
is the Bialetti better than the E&B moka pot?
E&B moka pot is a good moka, but the main game changing is the filter. You can get it separately and put it on Bialetti. I do that, it works perfectly. You just need to check how many cups is the moka.
Does it come with a gasket (guarnizione)?
Yes it does. They should even replace the rubber one with the silicon one. Even better
@@matteofromtheswamps Thank you mate
Hmm, now I wonder if the burnt taste in my Moka brew, despite low-flame brewing and running it under the sink as soon as the discolored coffee started becoming faster, was because of the rubber gasket 🤔
I will definitely change it with a silicone one. But I'm curious to see how long it will takes for this problem to disappear. In the first brews was really strong. Since how long you have your pot?
@@matteofromtheswamps Since August last year 😀 the gasket wore out back in November/December since when I have been brewing pourovers and french press.
It was strong in the beginning, then after cleaning and a few brews it started tasting fine. The coffee I used could've been the problem too, because from the next pack of coffee (from a different coffee estate) it tasted great
@@sarceexplores Amazing, thanks for sharing. About the coffee, if it's not a good quality and roasted too dark, can give that tasting profile. So glad changing beans helped too.
muchas gracias
Do Grosche next please :D
I really want to have a Grosche!! But there is no in Italy :(
I'm working on getting one soon in some way
Hi Matteo! I was wondering why my brand new 6 cup Bialetti doesent brew and let the coffe flow as calmly and nicely as yurs does in the video. When i opened the lid to have a look, it startet to spalsh all over, i got hot coffe on the outside and also some on the stove. My heat was medium and i dont understand why it doesent flow nicely. What am i doing wrong?
Hi Robert, yes you should get a nice and calm flow. Try to put the heat even lower and tell me if you grind your coffee at home or you but already pre ground coffee. sometimes can be the grind size that is wrong. Let me know
@@matteofromtheswamps The coffee is grinded at the coffee store for Mokka, maybe it's the heat? I already have it on medium heat. Strange...
@@robertzengovski Can be the grind size too, is it fine like espresso or coarse like filter? Because if it's too coarse, it happens that coffee comes out very fast because the ground in the basket has less resistance, or too fine, create too much resistance or when comes out the coffee has more pressure. But I suggest you to start from lowering the heat, if still happen, see with the local coffee store how can you adjust the grind size.
Grind size may need to be finer. Too fine and pot will choke. Too coarse and coffee might come up violently as there may not be enough pressure to slow down flow. Moka pots takes a little bit of dialing in too and you'd also have to adjust workload a bit and change grind size when you change different size pots too. I find larger pots need coarser grinds
Hello from Ukraine
Hello there! I hope you well. I totally support you guys
Thank you for the video. After some try and error with steel moka pot I get best results with medium heat, pre-soaking the coffee in the basket and using paper filter downstream the basket. Since I make it on an electric stove, I lift the pot to control the heat. I stop brewing when desired amount of coffee was brewed. There is still a challenge to find a coffee roast/taste proper for moka.
Thanks for the comment. I like your brewing method. There is still a lot of room from improvements in moka brewing!
MokaPot blend is available from Otten Coffee Indonesia. Will soon try it.
Tried Indonesia Otten MokaPot Blend. Using grinder Timemore Chestnut C3 at klik 11. I got a nice taste of coffee.
Thank you for your videos! I’ve discovered a few mistakes I keep making. Could you recommend a good moka pot? (For cappuccino lover) 😊
Hi, Thanks so much for your comment. Bialetti is a good Moka, very popular and easy to find. Then for the cappuccino is important the method you use to make coffee.
About that I made a video, feel free to check it out. th-cam.com/video/T2Mt4aTr_iU/w-d-xo.html
@@matteofromtheswamps thank you very much!