These instructions work! Totally smooth cup from a 1 cup MOKA pot, which I didn’t think was possible. BTW, some commenters here don’t see the use for a 1 cup MOKA pot. They don’t understand that brewing with a 1 cup MOKA pot provides 300% more opportunities to procrastinate compared to a 3 cup MOKA pot, and now it’s delicious too. Life-changing.
I make cafe americano (with some colouring of a little milk) and 3 cups of moka coffee would get me totally speeded from caffeine, and give me a mega super duper big americano. The same would go for those who make capuccino? 1 cup gives the perfect amount of coffee for americano, and the coffee bean amount used are the same as for a regular brewed or boiled (old fashioned in my country, but in my houshold we prefer that before the bitter brewed ordinary filter coffee) coffee.
I just found your channel and I’m glad I did. I have had a 1 cup pot for a few years now since I’m the only one drinking coffee at home. It is a sweet little thing and makes a good start of the weekend. And everyone love the smell it produces
I found the best 1 cup moka pot is probably a vintage Vev Vigano Vespress. The 1 cup variant of Vespress's coffee funnel has smaller diameter and deeper basket than a Bialetti so it would help the extraction a lot. The position of the safety valve on the Vespress is also very precisely placed so you get the right amount of water when filling to the bottom of satety valve. In comparison, my Guido Bergna Musa 1 cup's safety valve is way higher than the ideal waterline.
I use a 1 cup for hiking on my camping stove as it is very light and makes a pretty good morning brew. I really like this method for a stronger brew and I use it already for my 6 cup with 30s rests between heating.
Last time I was in Italy I brought back a 1 cup Giannini moka (with a clasp instead of a screw top), and it has been very satisfying to use for making cappuccinos. The smaller volume forces you to savor it. The only problem is I have a cheap grinder with a timer--even the shortest setting grinds about twice as much coffee as I need.
This worked incredibly well, bed dept & flow through rate / speed never occurred to me. I took my one cup, got the flow going & took it off the flame for 1 min to saturate and then back on the heat & finish. I got a more saturated full bodied shot. Grazie Matteo, la mia moglie `e molto Happy
I got a 1 cup moka pot years ago (because it was adorable). And I never used it (because I'm american and we tend to drink our coffee by the bucket full). However, I woke up wanting to do it justice. Thank you, this was perfect.
👍👍👍Just got 2 cup Moka recently. I had a 4 cup one and it was a bit too much for a single person, i.e. for myself. My first impression was that 2 cup Moka was still a miss because it brews too small portions, but after a few brews I think it is just about right. I'm getting about 80 ml. max, or less if I stop extraction earlier. Now I have 2, 3, 4 cup Moka Pots to cover all scenarios possible. Still can't imagine using 1 cup Moka, maybe I'll give it a try some day. Thank you very much for an extensive reply to my question about the grinded coffee from the coffee store, so I ordered the Comandante grinder. I value your time a lot and don't really expect such a long answers, but, still here is another topic I'm quite interested. Say, lets imagine one got a decent brew by luck, got all the proportions right. Meanwhile, how the balance of the grind size, the temperature, brew time and the water to coffee ratio would affect a brew If someone wish to experiment furthermore? I mean, say, make the grind finer, but compensate it with cooler temperature, or vice versa, etc. Is there a kind of overall recommended rules for balancing the 4-5 major variables (including the sort of coffee and the roast) or it all should be done by pure experimentation in every particular case? I mean maybe there is a certain parameter(s) to prioritize and others to go secondary?
Probably this 1 cup method can help you more with a 2 cups too. I love Comandante grinder. At the end you pay the quality. Mine has 5 years and still performing amazingly. I like talking about coffee and give tips when I can. I appreciate your time watching my videos. Anyone can get good coffee by luck, as I always say, my goal is to achieve consistency and brew that good cup of coffee everytime. Yours is a good point. Playing with variables and understand them is what makes a great Barista or in our case, moka pot brewer. There are rules, first of all understand every single variables and understand how every single changes effects the coffee. I play a lot with variables when I make filter coffee because there are so many and there is so much fun. In Moka it's more difficult to play around because you need that pressure to let the water pass through the coffee and also the stove is harder to control than an electric kettle. So it's good to play simple with Moka Pot. Now thinking about something to try is to grind coarser with a 3 / 4 cups moka and try the extraction method of the 1 cup I show in the video to see if the slow flow compensate for the coarser grind size and what kind of flavour you can achieve. I'm planning to make more content about play more around with variables, I just need time to make them. What I do every single day with every coffee I make is to record everything. This allows me to collect data and then compared them with the taste in the cup. This makes you understand a lot.
@@matteofromtheswamps Dear Matteo, i hope you are well!! Thanks you for the videos I ve watched a lot of you!! Can you please suggest a grind setting for moka pot with the 1zpresso j max grinder? I tried to calculate the 450 microns you mentioned on the video (450 microns / 8.8 microns (which the j max has per click ), equals to 55, 1 clicks, but this result is even fine for espresso. I am confused !!??! If you can suggest me a grind setting i would appreciate. The manual of j max has a grinding slot for moka /aeropress ect but i think is quite wide and I am lost ( i have calibrated don't worry). As you can understand I am playing every day with different grind setting. (The coffee is medium roast, specialty Brazilian , washed ). Thank you very much in advance! ( i use the 2-cups moka)
Thanks for the video! I am having troubles with 1cup Bialetti. Exactly as you described on the begging, coffee is lighter than the one in eg 3cup. I love the espresso like coffee I get from my 3cup, but 1cup is watery. I will try your method tomorrow morning, but I would appreciate to do the same taste compareson between your method 1cup and 3cup, as you did between 1cup traditional and 1cup your method. Thanks again!
Fantastic video! Thanks very much for the tips. Question: where do you place the Aeropress filter - on top of the grounds or underneath them? (Sorry if that's a dumb question ... I'm really new to this.)
Thanks for the comment! You should place the filter over the ground coffee, basically attached to the metal filter, in this way you can get higher contact time and superior filtration (there is no dumb questions)
Having been inspired by your videos I ordered a Moka Pot and it finally arrived last week. It's a 2 cup induction and I have to be really careful and lower the power at the first sight of coffe. But if I lower it to level 3, it stops flowing coffee after a while, and if I use level 4, it's almost too fast, so I guess I need to switch between them? Or do you have some other suggestion? I also really need to get some good mocca beans to try. Do you have some video about how to think about beans? I don't think I can find the exact brand you use in Sweden?
I take my 6-cup Express on and off the heat based on flow rate. Too fast, I take it off, when it starts to get too slow, I put it back on the heat. Rinse and repeat.
That's exactly what you should do. Put the level at 4 and then remove the moka when it's fast and put it back when slow down. Something similar I do in this video or in the 6 cups moka pot, without switching the hob. A video like that is very difficult to make because every country has their own culture on roasting level. My experience with Swedish coffee is good, you have good roasteries and good coffee, definitely different than Italian, UK or USA quality. I would suggest you to get Espresso roast in Sweden. Depending on where is your place you can see with your local roaster or café.
I use my one cup pot every day to make a "shot" for my morning flat white. I use Con Vivo espresso blend from Wogan Coffee in Bristol. I use 9g of fine ground coffee. 45g of filtered & freshly boiled water. I use a paper filter (cut to size for the one cup from a no.4 pour over filter. I get 10 paper discs per filter). I start on a low-ish heat, but as soon as the coffee start to come through I turn the heat down to as low as it will go. When the coffee is about half way up, I turn the heat off, then watch it finish. I try to catch the brew just before the final spluttering, foaming coffee phase. This gives me a shot of about 28g. The shot is strong, but sweet & is a great base for the milk. My latte art sucks, but that's another story 😂
Also, forgot to say, if you have an Aeropress funnel, that the same size as the one cup basket. I place the funnel on top and holding the two, pour in the coffee grinds without worrying about spilling anything, then use my WDT tool to distribute the grinds. Give a tap or two to level them off. Works a treat. 👍
Thanks for sharing your method. I like it. paper filter makes the coffee good and thick. I like your method. For the latte art there is still time to improve. Important is the taste of the coffee. Thanks for the Aeropress funnel trick! very clever.
I have been using a 6 cup Moka for the past 10-15 years. I can't imagine using a 1 cup Moka. FOR ME, it would be easier and less expensive to simply grind 7g of coffee beans....and then smell them. Instead of actually brewing such a small quantity of coffee. But that's me. To each their own. THANKS FOR THE VIDEO MATTEO!!!
Very useful video, Matteo! Thanks! I wanted to ask: Which method would you recommend to use for a single cappuccino, using a 1 cup moka pot? I watched your cappuccino video and struggled to updose the coffee in the basket of the 1 cup moka.
@@matteofromtheswamps Just had some great results with the 1 cup for a single 'Cappuccino'! The method I used: 1) 9-10g medium roast in the basket. A bit hard to fit but possible. It helped to grind much finer (almost espresso level grind). 2) When the coffee starts to come out, I remove the moka from the stove until the coffee stream stops. Then I pour the coffee and check the yield (usually 20-25g). I put the moka back on the heat and aim for 35-40g total. 3) Pair with milk like in the video. Thanks Matteo! The 1 cup sure is tricky!
Ciao Matteo ! We have 1 cup Bialetti aluminium & 1 cup stainless steel one, plus 1 Mokina in the Italian flag, from Venezia. Grande piacere trovare tuo canale e tuoi consigli ! Stammi bene, Oreste & Kelly (New York)
Hey Matteo, please try and review the Venus 4 cup moka pot. I have been thinking of buying it since stainless steel is easier to maintain and clean than aluminium moka pot.
I have a 6 cup stainless steel Stella moka and, imo, it's easier to control as the steel has greater thermal mass and I take it off the flame earlier - it percolates off the heat and there is less risk of overextraction
Literally only discovered your channel the other day after i got a 1 cup moka and was waiting for this video. 😂 Question, should we still preboil our water?
I read you mind 😂 That is a topic I will talk about soon. For now I would say room temperature water for dark roast and warm water for light roast. I never boil the water, I keep it maximum at 85 degrees celsius.
@@matteofromtheswamps I mean there is even smaller than "1 cup" Bialetti moka pot available on the market. I hope to see your review, your thoughts on it some day!
I just purchased a one cup moka pot, but one of the ones with the small spout like a little faucet. Is there variation from this method you showed with the type of pot I bought?
Hi Matteo. Another weird question for you! Say you have to participate in a barista competition. The rules are: fixed parameters a) 15 g. of coffee beans to use b) output beverage need to be exactly 150 g., you may choose any coffee, any grinding, any method (except cold brew), bypass (dilution) allowed. What general method of coffee making you would choose? Espresso or lungo from an espresso machine (diluted, most likely), Moka Pot, AeroPress, V60? This question is very much related to another question I have: is there a point in getting an espresso machine if one don't really plan to drink strictly espresso?
Reply to the second question. It really depends on what you like to drink. With an espresso machine you can make an espresso shot that after can used for Latte, flat white, long black, mocha. So the application can be different
That is very up to you and your taste. adding water will chance the intensity of the coffee without modifying the extraction. I like one part coffee and one part water.
That happens when you have any fine particles in the basket, it is normal that happens as water remaining in the bottom chamber. The ground coffee is brought down by the water that is in the basket together with the coffee and that when you finish to brew the moka, this water, with the dropping of the pressure inside the pot, go back down and bring fine. That could also happen if you put the ground coffee in the basket that is already placed in the moka lower chamber
If the idea is to have the ground coffee completely fill the basket, why use different mass (number of grams) depending on the level of roast? Are you grinding the dark roast less fine than the light roast so that it takes up more room in the basket?
Light roast weigh more than dark roast. If you fill the basket at the same level you can see the difference, even if you grind them in the same way. The grams helps you to be consistent once you find the right dose
3:40 Io quando utilizzo il WDT per evitare che il caffè mi fuoriesca dal filtro a imbuto utilizzo la carta da cucina. Taglio con le forbici la dimensione che mi serve e la arrotolo intorno al filtro a mo' di anello stando un centimetro sopra il filtro. È un trucco spartano ma funziona.
I have a several moka pots, but when using the 1 cup, I get not coffee. Itjust gurgle somer. This happens on full heat, medium high heat, medium heat and as low as possible to get it to boil. I always have to take the pot from the stove, the put it there again and then I get 20-40 ml of coffee. What the heck is the problem? I use coffe ground for espresso and moka pot (Lavazzo). And sometimes grind my own medium roasted beans in somewhat coarser grin (not as coarse as for filter brew). I do not pack, I just fill and lever off with a flat thing. Please help! 😢
Thanks for the comment. with the 1 cup is important to use low heat and sometimes flatting the ground can create pressure. Try not flatting it, but use my method. Let me know if it works. Another problem can be the gasket, if there is steam escaping from the threading, the coffee struggle to come up.
@@matteofromtheswamps Thanks! I dont really get it about the flatting the ground (English is not my first language). Should I press it slightly to create more pressure, or just level it off? Today I tried som other advises found on YT, so I put boiling water in the bottom, filled the filter and pressed VERY VERY slightly, and cut a filter from a brewing coffee filter and put on the ground coffee. I set my stove (electrical onem, ceramic, but not induvtion) on half of max. I got 45 grams of coffe from 60 grams of water, and it tastes better than other times also (usually I have to to put it on and off to get any coffee out and then get much less coffee). I understood you video as I should create some pressure, but your answer to me indicate the opposite to me, (who is rather lousy in English). 🤣
Hi again! Now I have tried the moka pots for some time. The 3 cup works fine on "low temperature" but the one cup... If too high temperature, we all know what happens, but when I have the same low temperature and slow flow as on my 3 cup, I get 25 % less coffee. It behaves like it is done (the bubbleing and so on) but there are only 30 ml of coffee. If I INCREASE temperature some, I get 40 ml. I also can take the 30 ml and put the moka pot on once more, and then I get the last 10 ml. I feel like this is strange. Can you explain this? I load it the same way every time (and do not pack at all now, just slight tapping to get even distribution). I can add 1 or 2 filters that I cut from cheap drip coffee filter, but it makes no difference at all for the problem with 30 ml coffee if low to medium heat, and 40 ml coffee with medium heat (the coffe itself gets better though if adding filter/s). P.S. I think moka pot gives much better tasting coffee than any espresso, so I am so happy with my moka pots. I have yet to learn the 6 cup too. 😅
Soon the 2 cups video is coming. The amount in the basket also depends on the coffee you use. My advice is to place the basket on the scale, tare, and then fill it with coffee. The number that shows is the one you should stick with. Then every time you can be consistent.
This is something that I've found very frustrating and no one seems to talk about, the sizes of pot are totally different machines. I've often ruined coffee when making it for more people with the 6 pot by eyeballing it similar to how I'd do a 1 pot. I also have a 1/2 cup moka pot. I can sometimes get a good brew out of it by cramming coffee in the chamber to get enough resistance, but its a lottery to get a good extraction. I like the 1 pot and half pot as I'd rather have 2 or 3 smaller cups a day that one big one. I find a 2 or 4 cup just way too much coffee for one go
Yes. That is correct. Different moka size different coffee to water ratio. Also coffee bed depth is also different. In fact I made a video for a 6 cups and explain the different approach. I find better to place a palate filter disk on the metal filter to get more resistance for a higher intensity from the brew
@@matteofromtheswamps yeah watched that. I think I can only get away with tamping/overloading the basket with very dark traditional italian roasts. When I've tried it with speciality coffee it always tastes sour as it doesn't extract enough. But I just can't get speciality coffee working as well in smaller pots due to the bed depth
I am misunderstanding something. We are being told to use 7,8 or 9g of coffee depending on the coffee character but then we are told more than once to 'Always fill the coffee basket to the top' which seems to be saying that we always use the same amount of coffee and don't even bother to weigh it. The only explanation I can come up with is that 'Fill the basket to the top' actually means 'don't use less than the 7,8 or 9 I suggested'.
I explain you this better here. coffee has density, light roast coffee is more dense so it's heavier than a dark roast that is less dense. meaning that if you put in the same space and I'm talking about volume, in this case the moka pot basket, light roast and dark roast, light roast will weigh more the dark roast. it's like for example if you fill the basket to the top with iron and another same basket with feather, which one will weight more? If you use the same coffee of course you can just consistently fit it to the top. mine was an observation in case you struggle to achieve a good coffee and you might don't know the reason. Coffee water ratio is one of the important variable to consider in coffee brewing. That why I try to explaining it.
These instructions work! Totally smooth cup from a 1 cup MOKA pot, which I didn’t think was possible. BTW, some commenters here don’t see the use for a 1 cup MOKA pot. They don’t understand that brewing with a 1 cup MOKA pot provides 300% more opportunities to procrastinate compared to a 3 cup MOKA pot, and now it’s delicious too. Life-changing.
Thanks for the comment. I'm happy you got a good result
Brewing a moka is my prime method of procrastination
I make cafe americano (with some colouring of a little milk) and 3 cups of moka coffee would get me totally speeded from caffeine, and give me a mega super duper big americano. The same would go for those who make capuccino? 1 cup gives the perfect amount of coffee for americano, and the coffee bean amount used are the same as for a regular brewed or boiled (old fashioned in my country, but in my houshold we prefer that before the bitter brewed ordinary filter coffee) coffee.
I just found your channel and I’m glad I did.
I have had a 1 cup pot for a few years now since I’m the only one drinking coffee at home. It is a sweet little thing and makes a good start of the weekend. And everyone love the smell it produces
super tip! I'll experiment all along thanks. 🙂
Thanks, as I needed this.
Coffee is the way
I found the best 1 cup moka pot is probably a vintage Vev Vigano Vespress. The 1 cup variant of Vespress's coffee funnel has smaller diameter and deeper basket than a Bialetti so it would help the extraction a lot. The position of the safety valve on the Vespress is also very precisely placed so you get the right amount of water when filling to the bottom of satety valve. In comparison, my Guido Bergna Musa 1 cup's safety valve is way higher than the ideal waterline.
This was really useful! Thanks (:
I use a 1 cup for hiking on my camping stove as it is very light and makes a pretty good morning brew.
I really like this method for a stronger brew and I use it already for my 6 cup with 30s rests between heating.
Glad you get a good result with the method.
Last time I was in Italy I brought back a 1 cup Giannini moka (with a clasp instead of a screw top), and it has been very satisfying to use for making cappuccinos. The smaller volume forces you to savor it. The only problem is I have a cheap grinder with a timer--even the shortest setting grinds about twice as much coffee as I need.
Grinders quality at the end is important. A good grinder can make the difference.
Thanks Matteo, been struggling to get a decent cup from my 1 cup moka Bialetti, followed the 2nd method and at last got a result. Caio 👍
Happy I could help. Love the one cup, but it's a bit tricky.
Grazie matteo
Ciao Matteo! I use a safety pin (una piccola spilla da balia) as a WDT for distributing the grounds in my moka pot. It works surprisingly well!
Thanks for the tip!
It works! 🎉 I didn't manage the downscale from 3 cups to 1 cup for a while now, but finally I am getting a good shot out...thank you Sir! 😊
Yeah! That makes me happy!
I enjoy watching your videos like drinking coffee, thank you.
🙏 Thank you very much for your support!
This worked incredibly well, bed dept & flow through rate / speed never occurred to me. I took my one cup, got the flow going & took it off the flame for 1 min to saturate and then back on the heat & finish. I got a more saturated full bodied shot. Grazie Matteo, la mia moglie `e molto Happy
S happy that it works and also glad you wife is very happy :)
I got a 1 cup moka pot years ago (because it was adorable). And I never used it (because I'm american and we tend to drink our coffee by the bucket full). However, I woke up wanting to do it justice. Thank you, this was perfect.
Yes it is cute. And I noticed the "coffee bucket" last month when I visited Chicago. Glad you enjoyed it. Welcome to Italian style :)
Love it man, might have to shake the dust off my Mokapot!
I'd love to see that!
👍👍👍Just got 2 cup Moka recently. I had a 4 cup one and it was a bit too much for a single person, i.e. for myself. My first impression was that 2 cup Moka was still a miss because it brews too small portions, but after a few brews I think it is just about right. I'm getting about 80 ml. max, or less if I stop extraction earlier. Now I have 2, 3, 4 cup Moka Pots to cover all scenarios possible. Still can't imagine using 1 cup Moka, maybe I'll give it a try some day. Thank you very much for an extensive reply to my question about the grinded coffee from the coffee store, so I ordered the Comandante grinder. I value your time a lot and don't really expect such a long answers, but, still here is another topic I'm quite interested. Say, lets imagine one got a decent brew by luck, got all the proportions right. Meanwhile, how the balance of the grind size, the temperature, brew time and the water to coffee ratio would affect a brew If someone wish to experiment furthermore? I mean, say, make the grind finer, but compensate it with cooler temperature, or vice versa, etc. Is there a kind of overall recommended rules for balancing the 4-5 major variables (including the sort of coffee and the roast) or it all should be done by pure experimentation in every particular case? I mean maybe there is a certain parameter(s) to prioritize and others to go secondary?
Probably this 1 cup method can help you more with a 2 cups too.
I love Comandante grinder. At the end you pay the quality. Mine has 5 years and still performing amazingly.
I like talking about coffee and give tips when I can. I appreciate your time watching my videos.
Anyone can get good coffee by luck, as I always say, my goal is to achieve consistency and brew that good cup of coffee everytime. Yours is a good point. Playing with variables and understand them is what makes a great Barista or in our case, moka pot brewer. There are rules, first of all understand every single variables and understand how every single changes effects the coffee. I play a lot with variables when I make filter coffee because there are so many and there is so much fun.
In Moka it's more difficult to play around because you need that pressure to let the water pass through the coffee and also the stove is harder to control than an electric kettle. So it's good to play simple with Moka Pot. Now thinking about something to try is to grind coarser with a 3 / 4 cups moka and try the extraction method of the 1 cup I show in the video to see if the slow flow compensate for the coarser grind size and what kind of flavour you can achieve.
I'm planning to make more content about play more around with variables, I just need time to make them.
What I do every single day with every coffee I make is to record everything. This allows me to collect data and then compared them with the taste in the cup. This makes you understand a lot.
@@matteofromtheswamps very good reply, Matteo!
@@matteofromtheswamps 🤝🤝🤝
@@matteofromtheswamps Dear Matteo, i hope you are well!! Thanks you for the videos I ve watched a lot of you!! Can you please suggest a grind setting for moka pot with the 1zpresso j max grinder? I tried to calculate the 450 microns you mentioned on the video (450 microns / 8.8 microns (which the j max has per click ), equals to 55, 1 clicks, but this result is even fine for espresso. I am confused !!??! If you can suggest me a grind setting i would appreciate. The manual of j max has a grinding slot for moka /aeropress ect but i think is quite wide and I am lost ( i have calibrated don't worry). As you can understand I am playing every day with different grind setting. (The coffee is medium roast, specialty Brazilian , washed ). Thank you very much in advance! ( i use the 2-cups moka)
Thanks for showing the basket sizes.
Thanks to you for the comment :)
Any suggestions on the amount of milk required for latte art?
great video
Thank you very much :)
Thanks for the video! I am having troubles with 1cup Bialetti. Exactly as you described on the begging, coffee is lighter than the one in eg 3cup.
I love the espresso like coffee I get from my 3cup, but 1cup is watery.
I will try your method tomorrow morning, but I would appreciate to do the same taste compareson between your method 1cup and 3cup, as you did between 1cup traditional and 1cup your method.
Thanks again!
Let me know how it went. Thanks
@@matteofromtheswamps well, unfortunately I couldn't get the same results in few tries.
I use a single cup moka pot a lot
The color of the coffee is slightly orange and it tastes better from larger quantities. Its taste is perfect
If you like the coffee stick with that!
is it ok to use pipe water to boil in moka pot during coffee preparation?
Fantastic video! Thanks very much for the tips. Question: where do you place the Aeropress filter - on top of the grounds or underneath them? (Sorry if that's a dumb question ... I'm really new to this.)
Thanks for the comment! You should place the filter over the ground coffee, basically attached to the metal filter, in this way you can get higher contact time and superior filtration (there is no dumb questions)
@@matteofromtheswamps Thanks so much!
Having been inspired by your videos I ordered a Moka Pot and it finally arrived last week. It's a 2 cup induction and I have to be really careful and lower the power at the first sight of coffe. But if I lower it to level 3, it stops flowing coffee after a while, and if I use level 4, it's almost too fast, so I guess I need to switch between them? Or do you have some other suggestion?
I also really need to get some good mocca beans to try. Do you have some video about how to think about beans? I don't think I can find the exact brand you use in Sweden?
I take my 6-cup Express on and off the heat based on flow rate. Too fast, I take it off, when it starts to get too slow, I put it back on the heat. Rinse and repeat.
That's exactly what you should do. Put the level at 4 and then remove the moka when it's fast and put it back when slow down. Something similar I do in this video or in the 6 cups moka pot, without switching the hob.
A video like that is very difficult to make because every country has their own culture on roasting level. My experience with Swedish coffee is good, you have good roasteries and good coffee, definitely different than Italian, UK or USA quality. I would suggest you to get Espresso roast in Sweden. Depending on where is your place you can see with your local roaster or café.
I use my one cup pot every day to make a "shot" for my morning flat white. I use Con Vivo espresso blend from Wogan Coffee in Bristol. I use 9g of fine ground coffee. 45g of filtered & freshly boiled water. I use a paper filter (cut to size for the one cup from a no.4 pour over filter. I get 10 paper discs per filter). I start on a low-ish heat, but as soon as the coffee start to come through I turn the heat down to as low as it will go. When the coffee is about half way up, I turn the heat off, then watch it finish. I try to catch the brew just before the final spluttering, foaming coffee phase. This gives me a shot of about 28g. The shot is strong, but sweet & is a great base for the milk. My latte art sucks, but that's another story 😂
Also, forgot to say, if you have an Aeropress funnel, that the same size as the one cup basket. I place the funnel on top and holding the two, pour in the coffee grinds without worrying about spilling anything, then use my WDT tool to distribute the grinds. Give a tap or two to level them off. Works a treat. 👍
Thanks for sharing your method. I like it. paper filter makes the coffee good and thick. I like your method. For the latte art there is still time to improve. Important is the taste of the coffee.
Thanks for the Aeropress funnel trick! very clever.
@@matteofromtheswamps Cheers.
great idea with the aeropress funnel . i have it somewhere. ill look for it. thanks @@AndyGait
@@enforcemark9222 Happy to help, mate. Cheers.
I have been using a 6 cup Moka for the past 10-15 years. I can't imagine using a 1 cup Moka. FOR ME, it would be easier and less expensive to simply grind 7g of coffee beans....and then smell them. Instead of actually brewing such a small quantity of coffee. But that's me. To each their own. THANKS FOR THE VIDEO MATTEO!!!
The 1 cup for you is like a toy 😂
@@matteofromtheswamps I will never understand it, i bought one for the hell of it and my goodness it is a trouble makerrrrrr 😂😂😂😂😂
Very useful video, Matteo! Thanks! I wanted to ask: Which method would you recommend to use for a single cappuccino, using a 1 cup moka pot? I watched your cappuccino video and struggled to updose the coffee in the basket of the 1 cup moka.
unfortunately 1 cup is tricky. i suggest to place a paper filter to increase contact time. it will come more intense and better to pair with milk.
@@matteofromtheswamps Just had some great results with the 1 cup for a single 'Cappuccino'! The method I used:
1) 9-10g medium roast in the basket. A bit hard to fit but possible. It helped to grind much finer (almost espresso level grind).
2) When the coffee starts to come out, I remove the moka from the stove until the coffee stream stops. Then I pour the coffee and check the yield (usually 20-25g). I put the moka back on the heat and aim for 35-40g total.
3) Pair with milk like in the video.
Thanks Matteo! The 1 cup sure is tricky!
@@elilevi1998happy to hear to got a good result! 🎉
Awesome expresso cups! love the art on them
The black one is from “club house” and the white one from “ipa” an Italian company that do porcelain
Ciao Matteo ! We have 1 cup Bialetti aluminium & 1 cup stainless steel one, plus 1 Mokina in the Italian flag, from Venezia. Grande piacere trovare tuo canale e tuoi consigli ! Stammi bene, Oreste & Kelly (New York)
Ciao! Thank you very much for the comment and for sharing your collection.
Il piacere é tutto mio :)
Hey Matteo, please try and review the Venus 4 cup moka pot. I have been thinking of buying it since stainless steel is easier to maintain and clean than aluminium moka pot.
Definitely in the future I’ll get stainless steel moka pots.
@@matteofromtheswamps thanks! Looking forward to your coffee brewing videos with it.
I have a 6 cup stainless steel Stella moka and, imo, it's easier to control as the steel has greater thermal mass and I take it off the flame earlier - it percolates off the heat and there is less risk of overextraction
Literally only discovered your channel the other day after i got a 1 cup moka and was waiting for this video. 😂
Question, should we still preboil our water?
In my opinion, yes.
I read you mind 😂
That is a topic I will talk about soon. For now I would say room temperature water for dark roast and warm water for light roast. I never boil the water, I keep it maximum at 85 degrees celsius.
Consider trying even smaller Bialetti La Mokina! I'm not sure if it is still produced but it is not that hard to find used or new old stock.
Hope you can get something useful from them. Thanks for your comment.
@@matteofromtheswamps I mean there is even smaller than "1 cup" Bialetti moka pot available on the market. I hope to see your review, your thoughts on it some day!
I just purchased a one cup moka pot, but one of the ones with the small spout like a little faucet. Is there variation from this method you showed with the type of pot I bought?
To be honest I don't know, I never had one. I should get it and see if it works.
Hi Matteo. Another weird question for you! Say you have to participate in a barista competition. The rules are: fixed parameters a) 15 g. of coffee beans to use b) output beverage need to be exactly 150 g., you may choose any coffee, any grinding, any method (except cold brew), bypass (dilution) allowed. What general method of coffee making you would choose? Espresso or lungo from an espresso machine (diluted, most likely), Moka Pot, AeroPress, V60? This question is very much related to another question I have: is there a point in getting an espresso machine if one don't really plan to drink strictly espresso?
What kind of competition is that? Reading the rules I would chose the Aeropress, you don’t need bypass because the yield needs to be 150g.
Reply to the second question. It really depends on what you like to drink. With an espresso machine you can make an espresso shot that after can used for Latte, flat white, long black, mocha. So the application can be different
How much water should be added to two cups of Moka pot-extracted Espresso to make a standard cup of Americano?
That is very up to you and your taste. adding water will chance the intensity of the coffee without modifying the extraction. I like one part coffee and one part water.
I'm a literal mortar and pestle type of guy but it depends on how I'm feeling for the most part
I'm just gonna stick with my 6 cup moka pot because as a souvenir it'll be just that
What coffee scale do you use
I use an Acaia Pearl scale
What is the reason that after brewing I find coffee grounds in the water half of the pot.
That happens when you have any fine particles in the basket, it is normal that happens as water remaining in the bottom chamber. The ground coffee is brought down by the water that is in the basket together with the coffee and that when you finish to brew the moka, this water, with the dropping of the pressure inside the pot, go back down and bring fine. That could also happen if you put the ground coffee in the basket that is already placed in the moka lower chamber
If the idea is to have the ground coffee completely fill the basket, why use different mass (number of grams) depending on the level of roast? Are you grinding the dark roast less fine than the light roast so that it takes up more room in the basket?
Light roast weigh more than dark roast. If you fill the basket at the same level you can see the difference, even if you grind them in the same way. The grams helps you to be consistent once you find the right dose
Dose the handle melt?
It can melt if you keep the fire high (in case of gas stove)
What if I'm using a 3 cup moka pot for a single cup coffee? Do I follow the same instructions?
You mean put less coffee in a 3 cups? I covered this topic on this video th-cam.com/video/81ZSKML44bY/w-d-xo.htmlsi=WWnekU86jIeKxDEJ
3:40 Io quando utilizzo il WDT per evitare che il caffè mi fuoriesca dal filtro a imbuto utilizzo la carta da cucina. Taglio con le forbici la dimensione che mi serve e la arrotolo intorno al filtro a mo' di anello stando un centimetro sopra il filtro. È un trucco spartano ma funziona.
Top! Non ci avevo mai pensato. Grazie mille per il consiglio
I have a several moka pots, but when using the 1 cup, I get not coffee. Itjust gurgle somer. This happens on full heat, medium high heat, medium heat and as low as possible to get it to boil. I always have to take the pot from the stove, the put it there again and then I get 20-40 ml of coffee.
What the heck is the problem? I use coffe ground for espresso and moka pot (Lavazzo). And sometimes grind my own medium roasted beans in somewhat coarser grin (not as coarse as for filter brew). I do not pack, I just fill and lever off with a flat thing.
Please help! 😢
Thanks for the comment.
with the 1 cup is important to use low heat and sometimes flatting the ground can create pressure. Try not flatting it, but use my method. Let me know if it works.
Another problem can be the gasket, if there is steam escaping from the threading, the coffee struggle to come up.
@@matteofromtheswamps Thanks! I dont really get it about the flatting the ground (English is not my first language). Should I press it slightly to create more pressure, or just level it off?
Today I tried som other advises found on YT, so I put boiling water in the bottom, filled the filter and pressed VERY VERY slightly, and cut a filter from a brewing coffee filter and put on the ground coffee. I set my stove (electrical onem, ceramic, but not induvtion) on half of max. I got 45 grams of coffe from 60 grams of water, and it tastes better than other times also (usually I have to to put it on and off to get any coffee out and then get much less coffee).
I understood you video as I should create some pressure, but your answer to me indicate the opposite to me, (who is rather lousy in English). 🤣
Hi again! Now I have tried the moka pots for some time. The 3 cup works fine on "low temperature" but the one cup... If too high temperature, we all know what happens, but when I have the same low temperature and slow flow as on my 3 cup, I get 25 % less coffee. It behaves like it is done (the bubbleing and so on) but there are only 30 ml of coffee. If I INCREASE temperature some, I get 40 ml. I also can take the 30 ml and put the moka pot on once more, and then I get the last 10 ml. I feel like this is strange.
Can you explain this? I load it the same way every time (and do not pack at all now, just slight tapping to get even distribution). I can add 1 or 2 filters that I cut from cheap drip coffee filter, but it makes no difference at all for the problem with 30 ml coffee if low to medium heat, and 40 ml coffee with medium heat (the coffe itself gets better though if adding filter/s).
P.S. I think moka pot gives much better tasting coffee than any espresso, so I am so happy with my moka pots. I have yet to learn the 6 cup too. 😅
is the method the same with an electric stove?
Yes, the same principle.
Anybody know the grams for a 2 cup?
Soon the 2 cups video is coming. The amount in the basket also depends on the coffee you use. My advice is to place the basket on the scale, tare, and then fill it with coffee. The number that shows is the one you should stick with. Then every time you can be consistent.
water is boiling but it won't go up the chimney. Don't understand what is wrong.
That could a problem of gasket. Do you see steam coming out from the threading?
Why dont u just set the stove very low if u want to more time extraction
Because that is the lower I can get. Even with the lower setting, you won't get enough contact time.
This is something that I've found very frustrating and no one seems to talk about, the sizes of pot are totally different machines. I've often ruined coffee when making it for more people with the 6 pot by eyeballing it similar to how I'd do a 1 pot. I also have a 1/2 cup moka pot. I can sometimes get a good brew out of it by cramming coffee in the chamber to get enough resistance, but its a lottery to get a good extraction. I like the 1 pot and half pot as I'd rather have 2 or 3 smaller cups a day that one big one. I find a 2 or 4 cup just way too much coffee for one go
Yes. That is correct. Different moka size different coffee to water ratio. Also coffee bed depth is also different. In fact I made a video for a 6 cups and explain the different approach. I find better to place a palate filter disk on the metal filter to get more resistance for a higher intensity from the brew
@@matteofromtheswamps yeah watched that. I think I can only get away with tamping/overloading the basket with very dark traditional italian roasts. When I've tried it with speciality coffee it always tastes sour as it doesn't extract enough. But I just can't get speciality coffee working as well in smaller pots due to the bed depth
Well, at least without making the ratio a lot weaker than I like. I want 1:3 maximum, ideally stronger
@@Domina7ion yeah specialty on 1 cup is hard. Natural processed coffee works better than washed
I am misunderstanding something. We are being told to use 7,8 or 9g of coffee depending on the coffee character but then we are told more than once to 'Always fill the coffee basket to the top' which seems to be saying that we always use the same amount of coffee and don't even bother to weigh it.
The only explanation I can come up with is that 'Fill the basket to the top' actually means 'don't use less than the 7,8 or 9 I suggested'.
I explain you this better here. coffee has density, light roast coffee is more dense so it's heavier than a dark roast that is less dense. meaning that if you put in the same space and I'm talking about volume, in this case the moka pot basket, light roast and dark roast, light roast will weigh more the dark roast. it's like for example if you fill the basket to the top with iron and another same basket with feather, which one will weight more? If you use the same coffee of course you can just consistently fit it to the top. mine was an observation in case you struggle to achieve a good coffee and you might don't know the reason. Coffee water ratio is one of the important variable to consider in coffee brewing. That why I try to explaining it.
I'm very confused about it since my 1-cup bialleti will take only 6g, I'm using dark roast but still, how can you fit 9g?
Another mokapot video referred to second method as "surfing" heat.
Thanks for sharing this information. I didn't know about it but I like surfing so I like this term :)
What's with the ring in your nose. ? Get a lip plate and turn your cap around.
Why do you care?