Hey my moka pot turned out to be bitter, i used 18g of coffee with 120 ml water. Earlier i used a ratio of 240ml with 20g of coffee, and the moka pot turned out to be really delicious, but the problem was the amount of final coffee i got was for two-three people, so it got wasted. Therefore i wanted to brew less coffee. Can anyone help/point me out with what actually i could be doing wrong ?
That's very strange you got more bitterness with 18 coffee and 120 water compared with 20 / 240. Maybe you experience high strength that gave an astringent sensation? The trick is to dilute the coffee, in that way you drop the TDS and your taste buds can taste better the flavours. That's why I use this ratio for Ice drinks of when I use it with milk
😅About two months ago I started doing this and I thought I was the only genius who put ice in the container of the Moka Pot It turns out I didn't invent anything
Haha I love the little skit. I do have a question though, is there a reason why specialty coffee people don’t seem to ever use double ice baths to cool down coffee? I’ve had some good results that seem to translate to taste, but I don’t know the science.
@@matteofromtheswamps You fill a bowl with ice water, and then float a smaller bowl full of hot coffee in the ice water, stir it a bit, and it cools down pretty rapidly.
people say for americano diluting moka with water in a 1:1 ratio is ok becuase moka is very strong anyways. but diluting moka with 2 tiny ice cubes is not ok because you get a low intensity of flavours xD what? coffee bro-science overcomplicating everything yet again lol just add ice. it's that easy.
Great video! I actually just barely made my first Moka Pot this morning, using some tips from your beginner videos. For my first go around, I thought it turned out great! My initial intention was to make iced coffee, so I slowly poured it over a mason jar with ice cubes in it. It probably could've been better, but all and all, not bad! I actually watched this video while drinking my iced coffee I made, so definitely going to give this technique a try tomorrow! A few questions I have, there were a variety of different products you utilized. Anyway to provide some links? My moka pot was a gift, and is a 3 cup JavaJolt (cheap brand, but seems to work fine!). Last question, it feels my moka pot takes a while to brew, and that's either due to my impatience, or I'm doing something wrong. Next time I will time it to confirm how long it actually takes, but figured I'd ask if there's any tips to that. Thank you though! Great videos, and I look forward to learning more on mastering my moka pot! Oh...one additional note, the foam forming on yours was lovely! I was not getting that. I think a few factors could result in that. I don't believe I ground the grounds enough. I'm admittedly very unfamiliar with using a coffee grinder, and just found my partners hiding in a cabinet! 😅So I will try and grind it a little more next time (feel free to provide any other tips or video links for that if you have any). I probably should get better coffee too. This is some St*rb*cks (I know...cringe) coffee that I actually got for free a while back, so since it's what I have, I'm gonna use it up! (I hate wasting, no matter what it is!) Anywho, thank you for the videos! It's been cool experimenting with this little gadget, and I'm excited to getting back into making my own coffee! Edit: I know...big comment... but just tried your technique above (not exactly, but close) and it turned out great! I had to get creative with a filter, as I didn't have little round aeropress filters, but I did see you got it wet which is what I did with making pourover in the past, so did that. Got that lovely brown foam coming out at the end! (Although yours still looks superior...) Thank you again for the great info!
Hi Alex thanks for the comment and sharing your experience. The beginner video I made is for enjoy the coffee as it is. For milk and iced I suggest different approaches. Glad you had a good result with this method. The foaming in theory with moka is not suppose to happed because it's not Espresso, but in this case when you need to make a coffee stronger and also with the application of a paper filter, there is more resistance inside the pot and that create the crema. Another way to get more foam/crema is using fresh roasted coffee. I imagine that starbucks coffee you had was a bit old. Old coffee contain less CO2 and is that CO2 that create the crema together with the oils of the coffee. So a fresher coffee from a local roaster will definitely create more of it. I know I've been lazy about not making a list of the equipment I'm using. I'll try to get better on that :) Brewing time on the stove is also a matter of different hob you have at home. That is a topic I would like to cover in the future. The most important thing in coffee is the taste. If you enjoy the coffee you make, you should stick with your method. It's always a win
@@matteofromtheswamps thank you for your response! I've been forgetting to check my comment notifications on here. After a few more uses, definitely have been getting better results. Did get a fresher coffee from the store, but I should look and see if I have local roasters out here. I did get some of the aero press filters for the bottom, and that has been producing crema! Sometimes too much, but since I make iced coffee, I'll just add the water in it and pour it out. Also, the mokatonica is awesome! I use a zero sugar tonic though. If I add sugar to coffee, it ends up making me sleepy! (Plus, I usually stick with black coffee anyway.) Thank you though for guiding me on my moka pot experience!
Hi Mateo, I recently binged watch some of your Moka pot videos and it helped a lot. I'm using Moka induction 2 cups, 16 grams medium roast beans, with all the paper (but underneath the rubber, just because it seals more) and room temp water not boiled. extracting 45 - 50 ml of espresso like with decent crema. for all induction users, I notice that the water chamber is much thicker than moka express, but it heats faster in induction heating ( mined brews under 2 minutes) than using electric which brews me 4 minutes before coffee comes out even with preboiled water. Mateo all your videos helped me a lot understand how moka pot works. Thanks coffee mate!
Hi! Thanks so much to share with me you set up and method. Yes induction is faster then electric because electric plate has more heat dispersion. I'm very happy I could help with you coffee brewing.
Hi Mr Matteo, I really like your Video. I also use Mokapot, but I only have 1 cup Mokapot. Can you help me the receipe for 1 cup Mokapot for ice coffee? Thank you very much Mr Matteo
With he the 1 cup is a bit tricky because it's hard to get much liquid with high intensity with that. IF you decrease the water in the boiler then you won't get a much coffee
I loved this technique of taking the pot out of the heat and puting it back once the flow stops. I had a bialetti for some time, and I never managed to get a full extraction, because it always ended up with a lot of water still in the boiling chamber. This fixed my coffee. Thank you!
Hi Matteo, I have been watching your videos since I recently got a moka pot. I've always just used a French press or pour over but didn't really put too much thought into it. Then I tasted really flavorful espresso coffee and had to make it myself. There is a lot of math and physics involved in getting the perfect cup of coffee but I haven't made a bad brew yet thanks to educating myself first and no stove top disasters either. 🔥👌😎 Thank you!
Thank you very much for sharing your experience. I know how difficult can be the math, physics and chemistry in coffee. I'm lucky I have studied at the the University and I'm happy to share and educate everyone. Slowly slowly I'll try to cover all the brewing method, but it's hard with the job and the travelling. But I'm glad that so far you could achieve good coffee and no disasters XD
great video!!! i love my moka pot for iced coffees in the summer. i love the ritual of it, the smell of coffee in my kitchen and of course the taste. makes my mornings so much better, i actually look forward to drinking it the next day. i love the idea of moka tonika, i'll try it!
Thank you very much for the comment. It makes me happy seeing that other people like the same thing I like about the coffee at home. I hope you will enjoy good coffee every day.
Great video. What is the yield from the 100g water in the pot after your slow extraction? You pour it into 80g of ice water but you seem to imply 100g coffee poured into it but that would mean 100% yield which doesn't happen. Also, can you share the recipe for a 6 cup moka pot?
The yield is lower than 100g of water, but I place some ice cubes in the upper part of the moka to cool down the coffee, that's why I get more liquid out. The yield is in between 60 to 70 gr. With a 6 cups you can follow the same ratio and the same brewing technique.
One of the best videos for creative Moka brews! You are amazing with your talent, keep up the great work! Thanks for the content with informative guidelines.
Great video. Just tried it with a six cup mocha pot and it was finished incredibly fast. Perhaps too fast. Would the size of the mocha pot have an influence? I did not get a very strong coffee taste. I also got no crema at the end but that is an ongoing battle between the pot and I. If I use the six cup mocha pot to make two iced coffees/lattes would that slow down the water going through the chamber?
Maybe the grind size was too coarse, in that way water pass very fast and make the coffee watery. About the crema don't worry, moka pot is not suppose to give you crema. The size can matter yes. I explain this in this video. Maybe it can help you th-cam.com/video/9TwyYWFZoK8/w-d-xo.htmlsi=3VtkMqT6bHRVyC88
I’ve been missing your sarcastic hairy twin! Lol. I have a 6-cup Bialetti Express; any ratio suggestions for it? As I mentioned in one of your previous iced coffee videos, I typically use my moka to make “moka americanos” hot, with a 1 to 1 water dilution. So when making an iced version, I’ve typically taken the hot coffee, pored it into a glass carafe, then another, to bleed off a lot of heat, then dilute 1 to 1 as before, but with half the weight of water made up with ice. Very nice. But I’m keen to try your method to see what the difference is. And then I’ll definitely try the tonic version!
You are not able to double the dose with a 6 cups because the basket won’t fit 36g. Make sure you fill the basket to the top and use less water in the boiler. You can get some reference on my 6 cups video here on the channel
Amazing! I'm so happy you had a good coffee. You can get the filters on the internet like amazon. they are not very expensive. I'm sure you can make delicious coffee too
Hi Matteo! Excellent video as always. The water going back down to the bottom chamber and weakening the brew's potential is something that had only slightly crossed my mind when I was trying reaally long contact times, but now you have confirmed my concerns and I am definitely going to be paying more attention in the future. You've also tested many of the theories I had thought about on my own and wanted to try. Specifically about the water ratio and contact time. I am going to start experiement with slightly less coffee in the basket as well as less water in the chamber and waiting for the bubbles instead of stopping the brewing manually. It is definitely going to come in handy when I don't want to fill up the puck to the brim with coffee. Also, the ice cube in the moka trick must be a gamechanger. I can't wait to try that out as well. Thank you very much!
Great we are aligned. I used to stop the brew during extraction as you can also see from the other videos, it is something that works but hard to keep it consistent. Now I'm trying to control the extraction by extracting slowly and until the end. So far works in a great way.
Hi Matteo, excelent video as always, I know that this comment has no relation to the video hehe, but I wanted to know where could I get cups like the ones you use in your other moka pot videos (the black ones), I am not a fan of cups that have handles and think that your cups look very good for coffee. Cheers!
Hi Fernando. Thanks so much for the comment and the support. The black cup I use are from Club House, they are based in Switzerland and the model is called Maniko. Hope you will find them. I love to drink the coffee out of those cups
I am always using the cremina that you presented in an other video. This tasts also very good in an iced coffe as it adds a very nice sweetness to the coffee!
Dude you are literally the Moka Master, best coffee content on the internet with how practical it all is
Thanks so much for compliment. This made my day. Thanks so much!
how did it produce that crema that much? it's amazing. I couldnt do it with my moka pot or I am doing it the wrong way.,
If you use high quality beans and grind it yourself you can get some crema. Not to the level of an espresso but an approximation.
Appreciate the video, keep it up. :)
Thanks you so much for the support 🙏
Hey my moka pot turned out to be bitter, i used 18g of coffee with 120 ml water.
Earlier i used a ratio of 240ml with 20g of coffee, and the moka pot turned out to be really delicious, but the problem was the amount of final coffee i got was for two-three people, so it got wasted.
Therefore i wanted to brew less coffee.
Can anyone help/point me out with what actually i could be doing wrong ?
That's very strange you got more bitterness with 18 coffee and 120 water compared with 20 / 240. Maybe you experience high strength that gave an astringent sensation? The trick is to dilute the coffee, in that way you drop the TDS and your taste buds can taste better the flavours. That's why I use this ratio for Ice drinks of when I use it with milk
@@matteofromtheswamps noted.
😅About two months ago I started doing this and I thought I was the only genius who put ice in the container of the Moka Pot
It turns out I didn't invent anything
Well, I didn't invent that neither, but it's good we both thought about this method.
😂
Haha I love the little skit. I do have a question though, is there a reason why specialty coffee people don’t seem to ever use double ice baths to cool down coffee? I’ve had some good results that seem to translate to taste, but I don’t know the science.
Hi Nicholas, what do you mean as "double ice baths"? I'm curious now
@@matteofromtheswamps You fill a bowl with ice water, and then float a smaller bowl full of hot coffee in the ice water, stir it a bit, and it cools down pretty rapidly.
people say for americano diluting moka with water in a 1:1 ratio is ok becuase moka is very strong anyways. but diluting moka with 2 tiny ice cubes is not ok because you get a low intensity of flavours xD what? coffee bro-science overcomplicating everything yet again lol just add ice. it's that easy.
i've been using the moka pot wrong all this time..... i had no idea you could get such a frothy foamy result! wow, thank you so much for this!
I'm definitely going to try the MokaTonica™️ 😂
love the TM 😂 Let me know then what do you think
@@matteofromtheswampsdefinitely needs a trademark!
Great video! I actually just barely made my first Moka Pot this morning, using some tips from your beginner videos. For my first go around, I thought it turned out great! My initial intention was to make iced coffee, so I slowly poured it over a mason jar with ice cubes in it. It probably could've been better, but all and all, not bad! I actually watched this video while drinking my iced coffee I made, so definitely going to give this technique a try tomorrow!
A few questions I have, there were a variety of different products you utilized. Anyway to provide some links? My moka pot was a gift, and is a 3 cup JavaJolt (cheap brand, but seems to work fine!). Last question, it feels my moka pot takes a while to brew, and that's either due to my impatience, or I'm doing something wrong. Next time I will time it to confirm how long it actually takes, but figured I'd ask if there's any tips to that. Thank you though! Great videos, and I look forward to learning more on mastering my moka pot!
Oh...one additional note, the foam forming on yours was lovely! I was not getting that. I think a few factors could result in that. I don't believe I ground the grounds enough. I'm admittedly very unfamiliar with using a coffee grinder, and just found my partners hiding in a cabinet! 😅So I will try and grind it a little more next time (feel free to provide any other tips or video links for that if you have any). I probably should get better coffee too. This is some St*rb*cks (I know...cringe) coffee that I actually got for free a while back, so since it's what I have, I'm gonna use it up! (I hate wasting, no matter what it is!) Anywho, thank you for the videos! It's been cool experimenting with this little gadget, and I'm excited to getting back into making my own coffee!
Edit: I know...big comment... but just tried your technique above (not exactly, but close) and it turned out great! I had to get creative with a filter, as I didn't have little round aeropress filters, but I did see you got it wet which is what I did with making pourover in the past, so did that. Got that lovely brown foam coming out at the end! (Although yours still looks superior...) Thank you again for the great info!
Hi Alex thanks for the comment and sharing your experience.
The beginner video I made is for enjoy the coffee as it is. For milk and iced I suggest different approaches. Glad you had a good result with this method.
The foaming in theory with moka is not suppose to happed because it's not Espresso, but in this case when you need to make a coffee stronger and also with the application of a paper filter, there is more resistance inside the pot and that create the crema.
Another way to get more foam/crema is using fresh roasted coffee. I imagine that starbucks coffee you had was a bit old. Old coffee contain less CO2 and is that CO2 that create the crema together with the oils of the coffee. So a fresher coffee from a local roaster will definitely create more of it.
I know I've been lazy about not making a list of the equipment I'm using. I'll try to get better on that :)
Brewing time on the stove is also a matter of different hob you have at home. That is a topic I would like to cover in the future.
The most important thing in coffee is the taste. If you enjoy the coffee you make, you should stick with your method. It's always a win
@@matteofromtheswamps thank you for your response! I've been forgetting to check my comment notifications on here. After a few more uses, definitely have been getting better results. Did get a fresher coffee from the store, but I should look and see if I have local roasters out here. I did get some of the aero press filters for the bottom, and that has been producing crema! Sometimes too much, but since I make iced coffee, I'll just add the water in it and pour it out. Also, the mokatonica is awesome! I use a zero sugar tonic though. If I add sugar to coffee, it ends up making me sleepy! (Plus, I usually stick with black coffee anyway.) Thank you though for guiding me on my moka pot experience!
Hi Mateo, I recently binged watch some of your Moka pot videos and it helped a lot. I'm using Moka induction 2 cups, 16 grams medium roast beans, with all the paper (but underneath the rubber, just because it seals more) and room temp water not boiled. extracting 45 - 50 ml of espresso like with decent crema.
for all induction users, I notice that the water chamber is much thicker than moka express, but it heats faster in induction heating ( mined brews under 2 minutes) than using electric which brews me 4 minutes before coffee comes out even with preboiled water.
Mateo all your videos helped me a lot understand how moka pot works. Thanks coffee mate!
Hi! Thanks so much to share with me you set up and method. Yes induction is faster then electric because electric plate has more heat dispersion. I'm very happy I could help with you coffee brewing.
Hi Mr Matteo, I really like your Video. I also use Mokapot, but I only have 1 cup Mokapot. Can you help me the receipe for 1 cup Mokapot for ice coffee?
Thank you very much Mr Matteo
With he the 1 cup is a bit tricky because it's hard to get much liquid with high intensity with that. IF you decrease the water in the boiler then you won't get a much coffee
I loved this technique of taking the pot out of the heat and puting it back once the flow stops. I had a bialetti for some time, and I never managed to get a full extraction, because it always ended up with a lot of water still in the boiling chamber. This fixed my coffee. Thank you!
Thanks for the comment and the feedback. So glad you found the way to fix it with my suggestions. It makes me happy :)
I really want to love my mona pot but I can't seem to be consistent with it compared to an aeropress... but there is no love in an aeropress! haha
80g of which temperature water you add to dilute?
to make the black iced moka? I use cold water
🤩🤩🤩🤩🤩🤩🤩🤩
did you boil the milk first and add to coffe ?
No this are iced coffee recipes.
Hi Matteo, I have been watching your videos since I recently got a moka pot. I've always just used a French press or pour over but didn't really put too much thought into it. Then I tasted really flavorful espresso coffee and had to make it myself. There is a lot of math and physics involved in getting the perfect cup of coffee but I haven't made a bad brew yet thanks to educating myself first and no stove top disasters either. 🔥👌😎 Thank you!
Thank you very much for sharing your experience. I know how difficult can be the math, physics and chemistry in coffee. I'm lucky I have studied at the the University and I'm happy to share and educate everyone. Slowly slowly I'll try to cover all the brewing method, but it's hard with the job and the travelling. But I'm glad that so far you could achieve good coffee and no disasters XD
great video!!! i love my moka pot for iced coffees in the summer. i love the ritual of it, the smell of coffee in my kitchen and of course the taste. makes my mornings so much better, i actually look forward to drinking it the next day. i love the idea of moka tonika, i'll try it!
Thank you very much for the comment. It makes me happy seeing that other people like the same thing I like about the coffee at home. I hope you will enjoy good coffee every day.
Thank you for sharing the ratios. Your video was awesome!
Could you make freddo espresso with Moka pot? Hands down the best ice coffee the world has haha
to make freddo you still need a blender. But yes you can make it. I agree with you :)
Its insane how he took a massive pause in between and still managed to have so much crema at the end
What is the reason that after brewing I find coffee grounds in the water half of the pot.
Great video. What is the yield from the 100g water in the pot after your slow extraction? You pour it into 80g of ice water but you seem to imply 100g coffee poured into it but that would mean 100% yield which doesn't happen. Also, can you share the recipe for a 6 cup moka pot?
The yield is lower than 100g of water, but I place some ice cubes in the upper part of the moka to cool down the coffee, that's why I get more liquid out. The yield is in between 60 to 70 gr. With a 6 cups you can follow the same ratio and the same brewing technique.
After I pull on ice, it’s all melt.
One of the best videos for creative Moka brews! You are amazing with your talent, keep up the great work! Thanks for the content with informative guidelines.
Thank you very much! 🙏 I really appreciated your comment
Great video. Just tried it with a six cup mocha pot and it was finished incredibly fast. Perhaps too fast. Would the size of the mocha pot have an influence? I did not get a very strong coffee taste. I also got no crema at the end but that is an ongoing battle between the pot and I. If I use the six cup mocha pot to make two iced coffees/lattes would that slow down the water going through the chamber?
Maybe the grind size was too coarse, in that way water pass very fast and make the coffee watery. About the crema don't worry, moka pot is not suppose to give you crema. The size can matter yes. I explain this in this video. Maybe it can help you th-cam.com/video/9TwyYWFZoK8/w-d-xo.htmlsi=3VtkMqT6bHRVyC88
I used a Moka pot for the first time today, and followed your instructions. It was magnificent! Thank you so much! 🌟
This makes me very happy! :)
Grazie, thank you again for another great useful moka video!
Thanks Tim! I really appreciate your comment 🙏
I’ve been missing your sarcastic hairy twin! Lol. I have a 6-cup Bialetti Express; any ratio suggestions for it? As I mentioned in one of your previous iced coffee videos, I typically use my moka to make “moka americanos” hot, with a 1 to 1 water dilution. So when making an iced version, I’ve typically taken the hot coffee, pored it into a glass carafe, then another, to bleed off a lot of heat, then dilute 1 to 1 as before, but with half the weight of water made up with ice. Very nice. But I’m keen to try your method to see what the difference is. And then I’ll definitely try the tonic version!
hahahaha he is a pain XD. try to keep the same ratio and the same strategy I use for the 3 cups. I'm sure it will work
I added a little bit of condensed milk and made a little bit of crema with the french press, looked and tasted amazing! thank you Matteo!!
Nice. Like that!
So just double the grams if your using 6 cup moka cup?
You are not able to double the dose with a 6 cups because the basket won’t fit 36g. Make sure you fill the basket to the top and use less water in the boiler. You can get some reference on my 6 cups video here on the channel
It worked! Pretty good I should say! Unfortunately I didn't have any filters , so I coudn't make my coffee as delicious as yours!
Amazing! I'm so happy you had a good coffee. You can get the filters on the internet like amazon. they are not very expensive. I'm sure you can make delicious coffee too
Hi Matteo!
Excellent video as always.
The water going back down to the bottom chamber and weakening the brew's potential is something that had only slightly crossed my mind when I was trying reaally long contact times, but now you have confirmed my concerns and I am definitely going to be paying more attention in the future.
You've also tested many of the theories I had thought about on my own and wanted to try. Specifically about the water ratio and contact time. I am going to start experiement with slightly less coffee in the basket as well as less water in the chamber and waiting for the bubbles instead of stopping the brewing manually. It is definitely going to come in handy when I don't want to fill up the puck to the brim with coffee.
Also, the ice cube in the moka trick must be a gamechanger. I can't wait to try that out as well.
Thank you very much!
Great we are aligned. I used to stop the brew during extraction as you can also see from the other videos, it is something that works but hard to keep it consistent. Now I'm trying to control the extraction by extracting slowly and until the end. So far works in a great way.
being a barista is no less than a freaking scientist!!!!!
it's the same as being a chef. Full of science!
Great video. Will try today!!!
Hi Matteo, excelent video as always, I know that this comment has no relation to the video hehe, but I wanted to know where could I get cups like the ones you use in your other moka pot videos (the black ones), I am not a fan of cups that have handles and think that your cups look very good for coffee. Cheers!
Hi Fernando. Thanks so much for the comment and the support. The black cup I use are from Club House, they are based in Switzerland and the model is called Maniko. Hope you will find them. I love to drink the coffee out of those cups
@@matteofromtheswamps Thank you so much for the fast response, you are great man, cheers.
I am always using the cremina that you presented in an other video. This tasts also very good in an iced coffe as it adds a very nice sweetness to the coffee!
That is a good strategy! Thanks for sharing it with me
What is the size of the moka pot? And the cup you use?
The moka is a 3 cups. The glass I'm using are 275ml
Best coffee channel ! How much ml are the glasses ?
Thanks! 🙏you made my day! that Orea Sense glass are 275ml
Will i get the same amount of crema if i use the moka pot of different brand. With same steps.
That crema won't stay for long so don't worry about the brand.
@@matteofromtheswamps thank you so much 😀😀.
great vid, cheers
Thank you very much! :)