A few tips: 1. Use boiling hot water in the bottom chamber. It allows the coffee to brew faster without overheating the ground coffee. 2. The grind size wasn't mentioned in the video. Grind your beans slightly coarser than espresso grounds. 3. Use *14g* of ground coffee for *140 mL* of hot water (a 1 : 10 ratio). Use the lowest possible heat on your stove. 4. If you like your coffee a bit stronger, use *18g* for every *140 mL* (water level just below the valve of a small 3-cup Bialetti moka pot). Use medium-low heat for this ratio. 5. Take the moka pot off the heat *as soon as* you hear the bubbling sound. Hold the bottom chamber under running cold tap water to stop the brewing. 6. Enjoy your *stovetop* "espresso". *Tip:* Use a French Press (if you have one) to froth up some hot milk and make yourself a cappuccino or a café latte.
Hi, I always noticed that the bar/cafeteria brought have some creaminess or a cream like top layer that we can't see the black espresso below it, but while using moka pot, it doesn't. So do you have any suggestion related to that? And thank you for your above details too☺
@@abinimariya3174 I'm assuming you're talking about the foam on top of espresso. It's is called "crema". The immense amount of pressure (9 bar) passing through the fine espresso grounds creates the foam. Coffee community has a lot of discussions and debates over only the crema itself. It's not possible to make _real_ espresso with a moka pot. So, moka express coffee usually have a much thinner layer of "crema". What works for me is, (after reading a ton of people's experiences and watching multiple videos), using this method- - Using freshly roasted beans (within 2 weeks of roasting) - Grinding the beans just before brewing - Putting an Aeropress filter paper between the moka pot metal filter and the surface of the ground coffee. This method creates a better crema. However, I always stir it in. As James Hoffmann says, _"Don't swirl your espresso, stir it". It's important to know that many, (or dare I say, *most* ) coffee experts kinda dismiss the crema. Many even skim it off. It does add some "complexity" to the coffee, but skimming it off would make a "cleaner" tasting moka pot *espresso.* I'd say, try both ways and see what *you* personally like.
I don't at all understand the logic behind running the bottom chamber under cold water. Especially when using a 3-cup moka pot. I can 100% pour out my coffee out and into my cup faster than I can bring it around to the sink and cool it off.
I pour hot water into the top of the Moka pot until just below the funnel hole, warming the upper chamber, then transfer that hot water into the lower chamber, leaving both portions hot, easing measurement and accelerating the process. Once the coffee has started to flow I lower the heat to minimum and this seems to complete the process and ensure the coffee doesn't become bitter. Pre-heating the cups is also essential. Great video.
So I always... 1 - Used hard water 2 - Overfilled the chamber 3 - Put two teaspoons of coffee grounds in 4 - Always tamp it down 5 - Cranked the flames so they're licking up the sides 6 - Let it boil It still turns out ok, but maybe now I'll try it the proper way!
I tried the proper way (except for using hard water, I have no practical choice!) and wow is it strong! Its so strong I can taste how cheap my coffee is!
I love this comment.. lol.. I have a pot just like this that I asked my sister to buy me for Christmas in 1988 ..I don't think I used it since the early 90's ...but I recently broke the carafe to my coffee maker while washing it too vigorously.. so I'm gonna try your way and then the video instructions.. see which I like better 😉
I sold my espresso machine which I’m now regretting and I could now only afford one of these so I’m super excited to try it out! Thank you for your video!
I love it, How they are able to pack such an amount of Info in just 2:10min. It's fantastic, Al I have to know in such little time, with good pictures to show, what they explain. Thank you!
This is my 2nd Keurig coffee maker of this model. th-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
So when you use an espresso machine, you need to get the pressure right. I have heard people say that it is impossible to get that pressure on stove top. So I would have thought tamping it down would help get that pressure. Just thinking outload. Thoughts?
Ive got a 3-cup one, and I fill the water just under the pressure thinggy, but how much coffee do I put in it? Like half way up the ground holder or all the way up? Espresso turned out bitter and not rich.
I have 2 questions. I have a mini-expresso maker; so how many scoops (7g) of coffee shall I put in. Secondly, I have coffee that is very fine and somewhat course. What grind shall I use, fine or a bit coarser!
This really isn't a good way to make moka pot coffee. Check out this video. After trying way too many methods and ratios, I'm finally making consistent good coffee with a moka using this method: th-cam.com/video/ebKBw79YhMQ/w-d-xo.html
I got a question. When you pour the hot water in the cup, do you dump it before you put the espresso in it or pour the espresso on top of the hot water?
Actually everything else I’ve read says to tap it on the counter to make it even and keep filling until it’s completely full, and the shop actually do ramp it down but I doubt anyone has the right size object to tamp it right. You want to run the water through the coffee at as high pressure as possible, you definitely don’t want extra room in there
i was tamping down the grounds in the filter and not getting all the water up thru the spout. now I know! Also i bought a 1lb can (im in us) Italian espresso grind for $3 us at Walmart. im the only coffee drinker in my house and i bought this 1 cup pot for $20 on Amazon
Check if you are assembling the parts correctly. Also look where the parts make contact with each other. The funnel in my machine had a bent edge that I easily fixed. Good luck
Some people talked about an espresso maker to me. I got this thinking it was a fancy kettle, so I could have properly hot water for my french press. Maybe stupid me should pay more attention. Well, I’m not complaining. I’ll try this thing out.
These pots work a lot better than those expensive fancy ones. (Not referring to the ones like they have at Starbucks, but one you would purchase for home use)
You know a trick to get the perfect heat is to get a pan of boiling water and put the mocha pot in the water so it sits at a perfect 100c for boiling that’s not to hot.
+TheScaredofsilence It's just a "safety release valve" for the pressure. They don't whistle, but it might gurgle or spit water if you have too much water in there.
When you put the beans under pressure (like in this method) it results in a different flavor profile, hence the “espresso taste.” You can use regular coffee beans that don’t even say espresso on the bag, it’s just a recommended brew method pretty much depending on the flavors. Since the espresso high pressure methods bring out more of the flavor from the beans than drip, cold brew, etc., I’d recommend getting a higher quality bean as the flavor will be enhanced.
Very good video except for the part when she says don't let it boil. It's actually the steam from some of the water boiling what pushes the rest of the water through the funnel. In all other counts the information is very good, better than videos from some "coffee experts"
There's a reason why Cubans offer you a 'Cafecito' (Little cup of coffee) while most Latinos offer you 'Un Cafe' (a coffee). They're are made different and served different for a purpose.
@@azimjamal9726 I'm no expert on Moka Pot but I saw a video with James Hoffman (coffee expert) and he said you have to put hot water. He said it prevents a bitter tasting coffee
It is a moka pot and makes a coffee that is between espresso and drip. weaker than espresso and stronger than a drip. I like to whip up a little bit of half and half and sugar. Now you have a Latte
"Try not the let it boil" Ummm... Water turns to steam at its boiling point. If it doesn't boil, it won't produce the steam necessary to force the water up and through the coffee grounds.
Its good! Although we don't prepare the cups with hot water, I have never seen that. They won't break unless you bought very cheap ones. The lemon slice is also pretty regional, not super widespread.
This stovetop espresso maker may be made of aluminum; pass on those and get one made from stainless steel. Nobody ever said the human body needs aluminum, did they? Acidic hot liquids absorb aluminum molecules very well. I have a stainless steel one. My only complaint is ... oh, how I miss the crema that forms at the top of espresso that extracts from a pressurized Italian espresso machine!
Turn the gas down to real slow flame/heat for a nice crema,the functionality remains the same aluminium,stainless or ceramic,my 'ancap ceramic darling' makes a beautiful powerful crema this way...happy cafinating😊😊
@@tillhager6820 Yeah, I don't think it's possible either. I already tried to brew it at the lowest setting, and not even one bubble of crema formed; with that said, I used an electric stove because that's all I have access to currently. I haven't tried using a gas stove or flame-based heating.
A few tips:
1. Use boiling hot water in the bottom chamber. It allows the coffee to brew faster without overheating the ground coffee.
2. The grind size wasn't mentioned in the video. Grind your beans slightly coarser than espresso grounds.
3. Use *14g* of ground coffee for *140 mL* of hot water (a 1 : 10 ratio). Use the lowest possible heat on your stove.
4. If you like your coffee a bit stronger, use *18g* for every *140 mL* (water level just below the valve of a small 3-cup Bialetti moka pot). Use medium-low heat for this ratio.
5. Take the moka pot off the heat *as soon as* you hear the bubbling sound. Hold the bottom chamber under running cold tap water to stop the brewing.
6. Enjoy your *stovetop* "espresso".
*Tip:* Use a French Press (if you have one) to froth up some hot milk and make yourself a cappuccino or a café latte.
Hi, I always noticed that the bar/cafeteria brought have some creaminess or a cream like top layer that we can't see the black espresso below it, but while using moka pot, it doesn't. So do you have any suggestion related to that? And thank you for your above details too☺
@@abinimariya3174 I'm assuming you're talking about the foam on top of espresso. It's is called "crema". The immense amount of pressure (9 bar) passing through the fine espresso grounds creates the foam. Coffee community has a lot of discussions and debates over only the crema itself.
It's not possible to make _real_ espresso with a moka pot. So, moka express coffee usually have a much thinner layer of "crema".
What works for me is, (after reading a ton of people's experiences and watching multiple videos), using this method-
- Using freshly roasted beans (within 2 weeks of roasting)
- Grinding the beans just before brewing
- Putting an Aeropress filter paper between the moka pot metal filter and the surface of the ground coffee.
This method creates a better crema. However, I always stir it in. As James Hoffmann says, _"Don't swirl your espresso, stir it".
It's important to know that many, (or dare I say, *most* ) coffee experts kinda dismiss the crema. Many even skim it off. It does add some "complexity" to the coffee, but skimming it off would make a "cleaner" tasting moka pot *espresso.* I'd say, try both ways and see what *you* personally like.
@@AyAy008 ohhh.. Thank you so much for your fast reply.. I will try both😃👍
@@abinimariya3174 Happy to help! Enjoy your homemade cappuccino!
I don't at all understand the logic behind running the bottom chamber under cold water. Especially when using a 3-cup moka pot. I can 100% pour out my coffee out and into my cup faster than I can bring it around to the sink and cool it off.
I pour hot water into the top of the Moka pot until just below the funnel hole, warming the upper chamber, then transfer that hot water into the lower chamber, leaving both portions hot, easing measurement and accelerating the process. Once the coffee has started to flow I lower the heat to minimum and this seems to complete the process and ensure the coffee doesn't become bitter. Pre-heating the cups is also essential. Great video.
“Eases digestion,” idk about you but I always run to the bathroom 10 minutes after lol
easy!
how long do i wait to add this to a cup with cold almond milk and ice? it’s been a few minutes since espresso has been ready
Arkadiy Yaslynsky if u pour cold milk in the cup first with ice when you pour the coffee in it shouldnt get hot
On an empty stomach you will lol
@@yaslinskiy Whenever you please.
So I always...
1 - Used hard water
2 - Overfilled the chamber
3 - Put two teaspoons of coffee grounds in
4 - Always tamp it down
5 - Cranked the flames so they're licking up the sides
6 - Let it boil
It still turns out ok, but maybe now I'll try it the proper way!
I tried the proper way (except for using hard water, I have no practical choice!) and wow is it strong!
Its so strong I can taste how cheap my coffee is!
@@blahblahblahblah2837 so, is it better or worse?
@@perjalananmasihjauh Worse. Maybe better if I had better quality coffee.
@@blahblahblahblah2837 hahaha!! lmaoooo, funneeee!
I love this comment.. lol.. I have a pot just like this that I asked my sister to buy me for Christmas in 1988 ..I don't think I used it since the early 90's ...but I recently broke the carafe to my coffee maker while washing it too vigorously.. so I'm gonna try your way and then the video instructions.. see which I like better 😉
By far one of the best videos, short, detailed and to the point. 👍
I sold my espresso machine which I’m now regretting and I could now only afford one of these so I’m super excited to try it out! Thank you for your video!
Followed step by step and I'm enjoying of my best Home made Espresso ever!!!
I love it, How they are able to pack such an amount of Info in just 2:10min. It's fantastic, Al I have to know in such little time, with good pictures to show, what they explain. Thank you!
This is probably the best coffee video narrated by Soo the panda from Sooty and Co.
Great video. Now I finally understand how it works...and it wasn't overly complicated like other videos.
I will follow you instructions because your accent.
yes
This looks like the greatest cup of coffee I'll ever have.
This is my 2nd Keurig coffee maker of this model. th-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
That's great to hear! Thank you for sharing. El @ Whittard
“As it helps ease digestion.”
Yeah it makes you shit your pants
😂😂😬
no it helps some people
What is the setting you have in the Hario grinder? I know it is tricky to have the correct setting for it.
Thank you ❤ lovely video beautiful colours and thoughtful and gentle voice over
So when you use an espresso machine, you need to get the pressure right. I have heard people say that it is impossible to get that pressure on stove top. So I would have thought tamping it down would help get that pressure. Just thinking outload. Thoughts?
When i close my eyes and listen to this, i feel like I'm in Hogwarts being lectured by McGonagall
As a matter of fact, the steam pressure pushes the water through the vertical pipe, not the other way around.
Ive got a 3-cup one, and I fill the water just under the pressure thinggy, but how much coffee do I put in it? Like half way up the ground holder or all the way up? Espresso turned out bitter and not rich.
This video is perfect. Thank you!
I've never heard of lemon peel before. I might try it.
I like a thumbnail sized piece of butter in mine. It enhances the oils in the coffee.
Is it better to use cold or hot water?
Every Italian household has one of those i mean 5 of those al different sizes. Beats any espresso machine out there. 1000 times better.
Just like we do...many different sizes depending on how many guests we have over to enjoy a cup of the best....
Thank you. Instructions were perfect. The espresso so evenly bodied and delicious.
I made my first cupa omg the best thank you for the video.❤
That's great to hear! ☕ Thank you, El @ Whittard
I have 2 questions. I have a mini-expresso maker; so how many scoops (7g) of coffee shall I put in. Secondly, I have coffee that is very fine and somewhat course. What grind shall I use, fine or a bit coarser!
Many people say to use boiling water to prevent oversteaming the beans, which leads to added bitterness. Is there an advantage to using cold water?
This really isn't a good way to make moka pot coffee. Check out this video. After trying way too many methods and ratios, I'm finally making consistent good coffee with a moka using this method:
th-cam.com/video/ebKBw79YhMQ/w-d-xo.html
Can i make this without this coffee maker? As it’s not available in my country
I got a question. When you pour the hot water in the cup, do you dump it before you put the espresso in it or pour the espresso on top of the hot water?
h. a dump it
Turkish coffee & Cuban coffee is where its at!
Enjoying this video in 2021. Thanks
Also you can put Sambuca in it
Actually everything else I’ve read says to tap it on the counter to make it even and keep filling until it’s completely full, and the shop actually do ramp it down but I doubt anyone has the right size object to tamp it right. You want to run the water through the coffee at as high pressure as possible, you definitely don’t want extra room in there
The first thing came into my mind after watching the video.
Great video and exactly what I needed! Thank you!
So what is the coffee to water measurements?
i was tamping down the grounds in the filter and not getting all the water up thru the spout. now I know! Also i bought a 1lb can (im in us) Italian espresso grind for $3 us at Walmart. im the only coffee drinker in my house and i bought this 1 cup pot for $20 on Amazon
So you keep the pot on the heat the whole time til it’s full?
mine is leaking onto my gas stove.. it still made coffee, how to avoid this? I screwed it on tightly and didn't over fill anything
Try to clean up, or replace taht rubber (sillicon) seal on upper filter.
Check if you are assembling the parts correctly. Also look where the parts make contact with each other. The funnel in my machine had a bent edge that I easily fixed. Good luck
Some people talked about an espresso maker to me.
I got this thinking it was a fancy kettle, so I could have properly hot water for my french press. Maybe stupid me should pay more attention.
Well, I’m not complaining. I’ll try this thing out.
These pots work a lot better than those expensive fancy ones. (Not referring to the ones like they have at Starbucks, but one you would purchase for home use)
I seem to spill and dribble mine down the side of the coffeepot every time I pour my coffee how do I pour my coffee without spilling it everywhere?
Best video on espresso making. Thx.
You know a trick to get the perfect heat is to get a pan of boiling water and put the mocha pot in the water so it sits at a perfect 100c for boiling that’s not to hot.
What does the brass safety valve do? Instructions on mine indicate it's supposed to whistle when boiling...however, I don't hear anything. Thanks.
+TheScaredofsilence It's just a "safety release valve" for the pressure. They don't whistle, but it might gurgle or spit water if you have too much water in there.
Please don't fill the water or go over the valve. That's meant to blow steam IF there is a blockage. Very important safety function
all these years Ive had the heat too high and have been tamping sown the grinds
How to add water without screwing the bottom of
What about a paper filter to remove harmful oils and other particles?
where do I put cream? in bottom with the water?
If you're a maniac, yes.
ROTFLMAO
I make mine an americano by adding the same amount of hot water as coffee, add a splash of cream...enjoy
Put cream or milk, or anything you want to add AFTER you make the espresso. Pour the espresso in to the cups than add whatever you like.
Thanks everyone.
Does this actually give the coffee the espresso taste? Please let me know.
When you put the beans under pressure (like in this method) it results in a different flavor profile, hence the “espresso taste.” You can use regular coffee beans that don’t even say espresso on the bag, it’s just a recommended brew method pretty much depending on the flavors. Since the espresso high pressure methods bring out more of the flavor from the beans than drip, cold brew, etc., I’d recommend getting a higher quality bean as the flavor will be enhanced.
Sorry that was unnecessarily long 😭 just thought I’d explain lol. My last barista job forced me to learn all this stuff hahaha
My dad likes to wait till it starts to rise to the top chamber to catch the first bit of espresso so he can turn it into froth.
No water of coffee measurements are given nor do we know how much that pot holds. If one wishes to make just one or two cups, you're lost!
Lady sounds like Mrs. Pots from Beauty and the Beast, and I have to say that was lovely.
This is the most right ways how to prepare your moka pot. Straightforward.
So you don’t get crema with these?
Any idea how I can make coffee with an electric stove? I was disappointed to see that the stove won't heat with the esspressor on it.
Gabi Miron find a conductive a pot of pan with conductive material and place the moka pot on top
is it safe to boil in aluminum ?
+s m Should be.
+s m Should be.
Should be
Very good video except for the part when she says don't let it boil. It's actually the steam from some of the water boiling what pushes the rest of the water through the funnel. In all other counts the information is very good, better than videos from some "coffee experts"
What the difference between espresso coffee and nespresso machine coffee and filter coffe?
thank you 😅
thanks british lady, i need this for my fanfic
For the first 30 seconds I though I was watching an episode of Posh Nosh - I was hoping Richard E. Grant would pop up!
Nice vid...thank you.
Bruh my coffee just never comes up idk what’s wrongggg
All I can think of is the cleaning process afterwards 😭
Actually no more difficult than cleaning an electric coffee maker. And doesn't use filters, so less wasteful.
How is this an espresso?
Because it is created using live steam, just not under pressure like the machines.
It's not. (But for many it's a reasonable substitute that you can make at home without an expensive machine.)
How is it not?
Nice
This is a great video!
Still no crema. I think I need to go full espresso machine.
The way you use words is great?
Looks like the coffee gang hasn't discovered this video yet, otherwise they'd be ripping it apart 🤣
Great video btw :)
Narrated by Mrs. Potts
Animal crossing furniture brought me here
😂😂😂😂😂
Not an espresso people. Moka express.
you are stupid.
Moka is between an espresso and a drip pot. I like it with warm half and half and a bit of sugar = Latte
How is this not espresso?
edit: for anyone wondering, the only difference is the amount of pressure the water is forced under.
I like to have an espresso when I haven't had a bowel movement in a while.
Thanks for that
The accent gave me whiplash. Also, great video.
She sounds like she's talking to a 5 year old.
Some say to temp down the coffee other videos say not to.
There's a reason why Cubans offer you a 'Cafecito' (Little cup of coffee) while most Latinos offer you 'Un Cafe' (a coffee).
They're are made different and served different for a purpose.
So.... your telling me I don’t need to spend $1200 for a good cup of espresso??
Get a moka pot
Why am I only seeing this now!!!
Add hot water, not cold, to the chamber.
Who ever got that last cup of expresso is going to be running in circles when they are done
some say put cold water in the base, some say put hot water in the base. WHICH ?
Alan Provan 13 hot water make the process faster so it’s prevent the coffee to get burn, i would suggest hot water
@@azimjamal9726 I'm no expert on Moka Pot but I saw a video with James Hoffman (coffee expert) and he said you have to put hot water. He said it prevents a bitter tasting coffee
th-cam.com/video/rpyBYuu-wJI/w-d-xo.html
beautiful!
Thanks for the video, but this is not espresso :)
It is a moka pot and makes a coffee that is between espresso and drip. weaker than espresso and stronger than a drip. I like to whip up a little bit of half and half and sugar. Now you have a Latte
"Try not the let it boil" Ummm... Water turns to steam at its boiling point. If it doesn't boil, it won't produce the steam necessary to force the water up and through the coffee grounds.
what kind of english style is this?
holy shit that is a massive stovetop
I wonder what italians would think of this
Its good! Although we don't prepare the cups with hot water, I have never seen that. They won't break unless you bought very cheap ones. The lemon slice is also pretty regional, not super widespread.
There Are Rules!
And we all just saved $5000 on an electric espresso machine 🐭
This doesn’t make an espresso shot.
Wait, isn't that a Mokka Pot? There for it would make Mokka, not espresso...
This stovetop espresso maker may be made of aluminum; pass on those and get one made from stainless steel. Nobody ever said the human body needs aluminum, did they? Acidic hot liquids absorb aluminum molecules very well. I have a stainless steel one. My only complaint is ... oh, how I miss the crema that forms at the top of espresso that extracts from a pressurized Italian espresso machine!
Turn the gas down to real slow flame/heat for a nice crema,the functionality remains the same aluminium,stainless or ceramic,my 'ancap ceramic darling' makes a beautiful powerful crema this way...happy cafinating😊😊
Wait, seriously? You can get a crema from stovetop espresso maker by slow brewing??
Not really, crema is produced by extensive pressure which you cant really reach with a stovetop.
@@tillhager6820 Yeah, I don't think it's possible either. I already tried to brew it at the lowest setting, and not even one bubble of crema formed; with that said, I used an electric stove because that's all I have access to currently. I haven't tried using a gas stove or flame-based heating.
This not goog,you let coffe too much coffe was expossed too higth temperature lock at color
Omg no dont wait till it ends
I shit myself just watching this
I have found better results adding boiling water to the bottom chamber then heating on a low heat. Just my opinion
Thanks. I was wondering about this method myself. Going to try it out next time.
great video ...but why citrus with espresso and why glass of water to clense the mouth....wtf
And then you put milo and milk in with it. & Vuwala, a moffee 😜
apparently should fill with boiled water....