Wow, I think you would have a heart attack if you came by my place as I filled the pot with cold water after shaking yesterdays grounds out of the filter, giving it a quick rinse, dumping spoonfuls of ok coffee in the filter, patting it down with a spoon, screwing on the top closing the lid and putting the electric stove on high. And the clincher, waiting to hear the coffee sputtering as my alert that it's done!! I'm guessing you're some sort of an engineer and probably single, your attention to detail is enviable but possibly enraging to a partner!! 😂All in fun man, great videos. I'm going to buy a new Mika pot and do it right from now on. Maybe not quite as obsessive but def not as sloppy as the past! Cheers Ciao! Kev
Another great video from the maestro Matteo!. It is very dense with practical information and fun to watch. I was shocked to find out that I have never made moka correctly. PS nice to see you had a bit of time to make a video again - I was sad to not see you active for a while but I knew you were busy and competing (congratulations on the competitive side, by the way, you should be very proud!!).
Your comment made my day! Thanks so much for all the support. I will try to be more active in the future. I enjoy to create contents, but between full time job, trainings and private life, it is hard. Thanks so much for sticking around!
The point at 11:54 was great! I've heard people say the water to coffee ratio affects extraction, but you'd think shutting off the moka pot early should just give you less coffee. It makes sense that there's different things extracted at different times. I think I like my coffee more on the bitter side. Trying to figure out how to achieve that.
Shutting off the moka earlier is to avoid over extraction, so bitterness. I you like bitterness just run all the water. It's very important to understand variables to achieve the coffee you like, consistently.
Ciao Matteo, i stumbled across your channel last night and have this morning made my coffee in my Moka pot, following your instructions, and whilst not perfect, the taste difference is massive feom the results I'd usually achieve. Thank you for your videos.
After seeing james hoffman's "ultimate moka pot technique" I thought I'm supposed to keep the temperature as low as possible all the time. I was getting thin stream of coffee and brewing time was quite long, no sputtering, but surprisingly my coffee tasted always very sour. Now I known exactly why, I brewed it all at low temperature. Thanks a lot, you just made my day. I can't wait for the morning brew now.
No, you just made my day! Anyway he is not wrong to be honest. low temperature helps to control the extraction, there are other ways to increase the extraction keeping low heat. I'm actually working on a new video about this but I can anticipate to you that if you put hot water inside the lower chamber, even if you keep low heat you get more extraction and get more sweetness and avoid sourness. I need to do more tests and collect datas before being very sure about that, but so far that worked. I wish you the best morning brews!
Hi, great video. But I didn’t quite understand the grind of the beans. I am not familiar with the numbers you said to grind it at. Is it a courser grind than espresso? Thank you ❄️🇨🇦
That was a really great video. I'm very much enjoying my Moka pot and all the experimenting that goes with it. Looking forward to trying this out tomorrow.
Well thanks to those who "liked and subscribed", I got your video. I try to make nice Moka on Sundays, specially for my wife. She loves it! This video has opened my eyes to the science behind it, and I think will help me control the operation much better. Another point. Unlike other coffee methods, I discovered that if there's a cup worth of coffee leftover, it is perfectly good reheated the next day. Really! Thanks for this marvellous video
This is a very interesting video! I learned about grind size (sour vs bitter) by watching James Hoffmann's videos. Today, I learned about brewing temperature and extraction by watching your video, Matteo. Thank you for this great video! SUBSCRIBED
I recently found your channel and it’s helped me understand my moka pot so much more. Thank you. Is there a “time” it should look for, for the coffee to start coming out with this method of pre heating the water?
Thank you for your comment. In my experience the brewing time can change based on coffee, moka size and different stove. So I cannot really tell. But you can achieve consistency based on your equipment. That can help you to achieve consistency.
Scusa il mio italiano ma *Per fare un buon caffè non basta avere una Moka Bialetti ma disporre di una buona miscela di caffè (blend of Arabica and Robusta mono origin coming from around the world) macinato al momento partendo dai grani di caffè* . Il controllo del processo di preparazione del caffè da te suggerito è perfetto.
A great and analytic video that finally enlights us about the best type (for me) of coffe maker. The moka pot. Of course from a guy that comes from the mother land of moka pot Italy!!
There's a french saying on coffee, that I applied without really understanding it. It says : _Café bouillu, café foutu_ which translates to "boiled coffee, damaged coffee", that is, a boiled coffee is a damaged one. Thanks to your explanation about the bitterness being extracted from coffee when water temperature gets too high, I do understand the deep meaning of that saying. If you have the same proverb in italian, please let us know !
My wife brews her coffee with Keurig, and I use the “Hot Water” option on Keurig to fill my moka pot boiler. Also, I love your content and just subscribed. Grazie!!
Couldn't help but notice you have an espresso machine in the back. Could you comment on the some of the taste differences between the moka pot using your technique versus the espresso machine? Just want to make sure i understand how the taste is altered with the use of moka pot. Youve been super helpful, thanks!!!!
One day I'll start to make also Espresso contents and then I will definitely make a video like the one you suggested. Thanks for the suggestion and the support :)
Hello Matteo! Superb! Very detailed instruction, espessially for sweetness-bitterness part. I was listening carefully, but was need to listen this prt several times. Very impressive. I following you now and going to see all of your videos. 😊
Such a detailed and well-paced video. Thank you for the knowledge, water temperature was never an aspect that I thought would affect coffee's taste this much.
Thank you sooo much! Found some answers. I bought a Bialetti 4 cups, and I cannot find the right taste … it’s terribly bitter! ! I will follow your vet detailed instructions 🙏 any suggestions for choosing the beans ? I like a mellow coffee! Again Grazie mille!! 🌈🙌☀️
Hi! Thank you for the comment. I hope it will help you. Choosing the right beans is always a good start. Dark roasted coffee are the ones that give you a bitter taste by default. Because the extended roasting process develop compounds in coffee that give bitterness. So I suggest you to go for a medium roast. Second thing is about the strength, if you like moka pot coffee but it's a bit too strong, you can dilute the coffee with hot water. That will reduce the intensity making it more pleasant for you. Important is to brew the coffee correctly and achieve a good balance, then if you dilute to your taste as I said, you change the strength, but not the extraction. So getting the moka correctly is what you need to aim for. Feel free to browse on my channel to find more answers and do not hesitate to text for more info :)
After a couple of years of using an AeroPress for my morning coffee I have ordered a Mocha Pot and will use your thermometer method for my first attempt once it arrives from the Amazon ;)
What a superb video Matteo. I think it's time to practice, practice and practice some more LOL. I agree with what the other comments have said about it being such a detailed video. Thank you for posting Matteo, it is very much appreciated. Time to get my Bialetti's out. Does that sound rude ? 🤣🤣
Enjoyed your video! I use some of these techniques; I like your focus on temperature. I may have to monkey with it using my thermometer. For me, the moka pot is my favorite way to brew amazing coffee. Thanks for the detailed video. Cheers from Indiana, USA!!
Hey Matteo, thanks for the great video! Before, I was using cold water after watching your videos and high temperature. Now I use the minimum temperature of my induction stove as well as hot water. The problem is when I hold the thermometer on upper chamber, the temperature does not go up to 60 or 65. According to my observation, around 30-35 the coffee is coming out. Is it because of I am making the coffee on electric stove, not the gas stove? I observed that always there is a little water left in the boiler, maybe around up to 10ml sometimes. Even though the upper chamber is splashing coffee around at the end, why there is still water staying in the boiler part, am I missing something?
Hi Muhammed, 60/65 it works with my moka on my stove top, as I said you can have different temperatures, this is not bad, it all depends on your taste. coming out at 30/35 it means the coffee comes out faster, but doesn't bad coffee. how does it taste the coffee with this method? Regarding the water left in the boiler, some mokas have shorter basket so doesn't catch all the water, this can be done for safety reason in case you leave/forget the moka on the stove.
@@matteofromtheswamps Hi Matteo, I'm not a coffee expert but I would say it tastes quite good. I am using Lavazza Crema E Gusto with 9/10 intensity. I am just getting started with the freshly grinded beans and tasting, so I don't have much experience. Thanks a lot also for the explanations!
A very detailed video with useful information. A have a question though. How can you actually control the temperature of the water going through the coffee basket? I've always thought that was actually boiling water but in your video you explain it's not? I mean, once the water is pushed up through the coffee basket there's no water to make it slow or change the temperature. It just happens so quickly, and it's just a matter of seconds, isn't it? All you can do it to switch the heat off, or take the moka pot off the oven while the water is flowing. The other question i wanted to ask is about the size of the moka pot. I usually prepare a coffee only for myself, but I'm not sure if i should be using a one cup moka pot or 2/3? The thing is I like a strong coffee with milk, and I used to ask for a double shot coffee when buying a latte in coffee shops. Should i use a 2 or 3 cups moka pot rather than just one cup? Thanks
Thank you so much for your comment. Water inside the Moka is hard to control. Removing the pot from the stove it helps, that is what I do usually. More you keep the pot on the stove and more the water gets hot, but if you remove the pot, you still have water coming up because the pressure built. Also playing with the quantity of water in the boiler helps to control it. Here in this video I don't explain it because is something that I didn't explore yet. I talk about his in this video th-cam.com/video/pOE0XNUUnbo/w-d-xo.html I suggest the 2 cups, I actually posted a video last week about it. For me it's perfect for making coffee for 1 person and also perfect if you drink it with milk. Another video will come on Sunday about the 2 cups Moka and then I will jump on milk as well. Thanks again for your comment :)
@matteofromtheswamps thank you for your reply. I really appreciate it. I'm also at the stage of considering buying an espresso machine, but that's a more complex subject for another conversion. In the meantime, I'd like to explore other options like using a moka pot for occasional usage, and I'd like to make the most of it. Thus, my queries. I used to use a one cup moca pot in the past, but it wasn't very good, and I lost it somewhere. Now, I'd like to buy a new one, but before I do, I'd like to make sure I make a good choice. I understand you recommend a 2 cup size for one person, which I think is a good opinion, but I'd also like to ask you if you'd recommend a 3 cup size instead. I looked for some brands out there, and it turns out there are 1 cup sizes, and then 3 cup sizes with no 2 cup size in between. Would you recommend using a 3 cup size with less coffee and water load instead? Or will that affect the quality of the coffee if you don't fill the moka pot to its full capacity?
@@arturl4019 Alright, 3 cups moka gives a better result than the 1 cup. But I don't recommend using less coffee in the basket because it won't give a good result. I made a video where I explain this th-cam.com/video/81ZSKML44bY/w-d-xo.html You can play with quantity of water in the boiler, but placing less coffee change completely the dynamics. Regarding Espresso machine is a topic I will start to talk more in depth in a couple of months. Then we can start that conversation.
i just got my moka pot today. and brewed with it twice. i notice on a lot of these videos about the moka pot. most of the time by the end of the brew it has a little bit of light brown cream on top to some degree. in both times i brewed today i didnt see any ofe that and the coffee seemed when it was brewing to just stay black until the very end when it started sputtering i always take it off at the first sign of sputtering. i should take it off earlier. i also noticed that a lot of people on you tube when it starts extracting the coffee seems to be much thicker in the beginning and takes ashort time to actually start extracting from the chimney and does indeed seem to have some amount of crema when it first starts. mine doesnt do that it comes out at an even pace without any of the slow extraction that ive seen in the beginning of thers videos. am i doing something wrong? i made lattes with the coffe i made with it and to me its better by far than any espresso machine ive had it from and most definitely better than drip coffee. what im wondering is how can i improve my extracting out side of some of the things you show here. am i doing anything wrong by it extracting the way it is. always seem to have a fair of amount of water left in thye boiler by the tme its over. just seems to stop extracting at a point
there is nothing wrong in what you doing. important thing is that you like the coffee you make. it doesn't matter how it looks. moka pot is not being create to make crema because it's not espresso. sometimes happens because of the freshness of the coffee or the kind of coffee you making. having water in the boiler is normal, I made a video about that to explain why.
Thanks so much for your comment and feedback. I suggest you to contact them on Instagram. They will reply to you and help you to find the distributor in your country. E&B lab is from Italy.
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I think why Bialetti says to use cold water is because they assume you use flame. Obviously a pot over flame is hotter than electric. I'll always use cold. Sadly here in the U.S., we use electric stoves. Maybe a dial of two and letting it preheat will work best. Aluminum was designed on gas stoves. Remember if you're using an Aluminum on an electric stove, move the pot around so it doesn't stick. As for stain leas steel, again use the same dial or higher and preheat. Aluminum heats better than stainless steel
Thanks so much to share these info. I can also tell you that if you use cold water the coffee starts to be extract at lower temperature compared to hot one. So if you use dark roast coffee is ok but if you use light roast, the coffee might come under extracted.
@@matteofromtheswamps oh yes I heard this one. I actually did a test with pre ground and beans you have to ground yourself and notice no under extraction because it seems the brew doesn't boil and add pressure until maybe a little bit over 100°F. This was over an electric stove. Noticed with pre ground it's bitter if I use pre boiling water and dial at 2. Sadly I can't always get whole beans hahah. I don’t know if in Italy they've changed their brew techniques with their pots because their instructions are the same, yet, people made videos saying when they visited Italy, they used the Moka pots in the coffee shop and it was great or amazing. But this shouldn't be a shock to anyone if everyone use Bialetti's "techniques" via instructions. What I need to do is stand over the stove with our electric and get the right ratios of coffee, boil and heat. Using cold water it's not too bitter. I also know you have to let it cool because it's a bit bitter. James Hoffmann did say if you're using dark roast to use less water compared to if you're using light or medium roast. Those type of roast you want to use more water.
@@sO_RoNerY I’ll come in the future with a video about different roast style. Already working on datas, but it will take months. For now I can say. Changing wanted quantity in the boiler is a bit tricky, and I found it inconsistent. Also I notice, if you put less water, that water get hotter faster. I prefer and suggest play with the coffee dose and quantity of yield. I don’t know many places in Italy doing Moka at the bar. I know few amazing baristas that do that. Me together with other Italian professionals are try to re-educate Italian consumers because they stick with old traditional method that is basically “it comes how it comes” without control and consistency. Thanks so much for your insights. They are very useful 🙏🏻
This is off Italyheritage: "The coffee powder should not be pressed, but evenly distributed in the filter. The Neapolitans advise you to make "a muntagnell" (a small mountain) in the center. The flame must not go beyond the rim of heater, and the fire must be very low, because water has to filter slowly into the ground coffee, and it must be switched off as soon as the moka begins to mumble." When it mentioned "mumble", I got confused. Like mumble when you put your ear up to it and hear it hiss or gurgle, then switch the heat off or when it reaches its sputtering stage?
@@sO_RoNerY yeah this is the classic way Italian do it at home. Forget the “muntagnell” because it is not very consistent. I always suggest to stop the moka even before the mumbling to avoid over extraction. But this method pretty much works too.
I was wondering if you had any knowledge for a funnel to fill the coffee part? It always makes a mess for me, and also wondering if I should get a distribution tool?
I just got the bialetti venus 4-cup, and I find that in general the coffee is not as satisfying as the regular 3-cup pot. To my taste, it feels like the coffee is under extracted, but if I leave it on longer hoping for a better extraction it just burns super fast, I’m not sure what I’m doing wrong - I follow all the same steps. I wonder if there’s something I can do to adjust.
After you add the coffee to the moka pot? I use artifical sweetner. Is it ok to put the sweetner on top of the coffee in the moka before it comes out of the top chamber?
Hey Matteo, is it possible to know your exact equipment? Is this covered in another video? The video is better than most college professors explaining. 👍🏻
Hi Tariq, I made a list in the description box. I hope that can be helpful. If you need more info, just ask without problem :). Thank you very much for compliment.
Thank you very much for your feedback. I use the Comandante hand grinder. it's a really good quality grinder. It can be a bit expensive, but good quality. There are other brands on the market. It also really depends on your budget and the type of coffee you usually brew at home.
Greetings from Russia!) Thank you!) Very interesting and useful!) Yesterday I received my first moka pot - granmoka by g.a.t.! The next moka pot is on the way - musa by bialetti! Thank you Good luck!) *//*//* Caffeine dehydrates the body - caffeine has a diuretic effect. Additional water in the daily diet is needed..
Thank you great information. My husband forgot to add water inside the lower chamber. This lower chamber burned. I washed it hoping to get rid of the burnt.. It’s a stainless Steele moka pot. Will this affect the taste of the coffee in the future? Than you.
Tip for the aeropress filter : to make it easier to stand just put some water on it, it'll stick to the metal part. I don't know if it's bad for the coffee on top to be a little wet, tho. Can you confirm ?
Hello. Since I do not know English well, I would like to ask you, do we finally have to roast the coffee on the electric stove in the high temperature, medium temperature or low temperature so that the coffee does not come out bitter? thank you so mach for this seminarian! ❤️
5:15 -- Maybe it's just the camera angle, but is the basket the same diameter as the grounds bin? I know it doesn't happen all the time, but it'd be a lucky coincidence if it does.
You have a good eye. Yes the diameter in more or less the same. I also tried to use it like I do when I do single dose espresso. But I found it inconsistent and sometimes I can see phenomenon of channel on the board. I found that the double stacking, the one I show in the video, is the most consistent. Also not everyone as the same bins, but if you have it, you can always try and see if for you it’s better. Thanks again for commenting. Have a great day!
Hello Matteo, I have a 6 cup moka pot that can be filled with 320g of water just below the valve. I manage to put 25g of moka size grind (I have a DF64 and grind size is at middle of moka pot range). I manage to get only 80-90 grams of coffee while using specialty coffee (light to medium roast). 1. Is this normal? I use your technique, small gas fire etc 2. I cannot get 2/3 of the initial water quantity as Hoffman says in his latest YT video. 3. What is a “correct” result ? Thank you!
Hi Daniel, 80-90 gr is not normal, I believe you get a very sour coffee. We need to understand if there is any pressure lost during brewing. Do you see or feel that some steam escape from the pot threading? what happened after you get the 80-90gr? it stops coming out? If you increase the gas power it's start sputtering? Let's figurate out this together.
Thank you for a great explanation! Do you have any recommendations for decaf coffee for the Moka pot? Sadly, I can't drink the regular stuff anymore but still determined to make a great coffee! Any suggestions?
Hi Tessa, thanks for the comment. Two things about decaf: First, it's easier to make a balanced extraction with decaf because has less bitterness (caffeine is bitter). Second, unfortunately many times decaf is underrated and many roasteries or café don't give to much attention to it. I suggest you to first of all find a good decaf, sourced and roasted well. if the one you find is roasted too dark, place room temperature filtered water in the lower chamber. for the rest keep the same practices
Thank you very much for the feedback Pawel. Nothing change much between the two Mokas. Aluminium works on gas stove when Stainless steel on all the stoves (electric and induction included). In terms of metal properties, aluminium has a better heat conductivity compared the stainless steel, so heat faster. But I find stainless steel easier to clean. I would focus more on components like basket, gasket and filter for a better brewing quality.
@@matteofromtheswamps Thank you for the reply. Do you have any experience with electrical moka pots? What your thoughts on it? I am using one and some how cannot find a perfect method…
@@matteofromtheswamps I think the issue with electrical moka pot is that I am not able to decrease heat of it. On electrical stove a medium or low heat can be adjusted. I tried your method on a electrical stove with a aluminium pot and coffee takes better than from more convenient electrical pot.
@@matteofromtheswamps It is Rommelsbacher EKO. Could you write what is the size of your moka pot? Or what is a preferable size for aluminium on for one person? I have an impression that new pots made of steel have different size ratio (coffee amount to water content)
Very dumb/rookie question. I use a 16oz Yeti cup. My moka pot only yields about 6 ounces of coffee. Can I refill the bottom with water and make another cup using the same used grounds?
The answer is yes you can, but I advice against, if you brew the same coffee the second time you won't extract good stuff the coffee. I suggest you to dilute the coffee with hot water to create an americano style coffee.
Ho un'altra domanda per favore. I think I have perfected using the moka. It’s fantastic. Now tell me, what brand coffee do you enjoy the most? I’m currently using illy.
I usually use medium roast coffee. I also used Illy and Lavazza. There is one kind of Lavazza I like with moka and it's "crema e gusto dolce". easy to find in Italy but hard to find abroad.
That can depends on what temperature you put the water in the lower chamber and also the grind size. With my method I usually take 5 minutes in total, I like to keep it slow for a better extraction.
thank you Matteo for this informative video. I'm struggling closing my mokka pot, it seems like I don't do it right because I have so much leaking, when the water cooks. The mokka pot is new and all pieces are alright and I don't leave coffee in the borders of the filter, so I believe I don't twisted right. Would you have a tip for it? I have a classic Bialetti. Thanks!
Can be one of two reasons; you could be cross threading/not completely tightening the upper and lower chambers enough OR you're missing a filter gasket.
Ronnie here is right, could be also a threading problem, possible to be a manufacturer problem. About the gasket, I always had problems with rubber gaskets. See if you can find a silicon one. They are way better than rubber
At pressure greater than one bar the water will boil at a higher temperature than at average sea level!At 1.5 bar the water will be well over 99 degrees,at 2 bar the water will be around 120 degrees centigrade.
yes. that is correct, but water in the moka doesn't reach boiling point at the moment of extraction, it could reach at the last stage of the extraction, that's why I always to advice to turn off the heat bofore, to avoid over extraction.
You can find your own way to find the right quantity. pack the coffee over a scale and once you get the ground on the edge without levelling or pressing see the wait and stick with that for that coffee or adjust in case you need
Hi, thank you very much for your comment. Yes Bialetti is absolute fine. Even though I would suggest to get better parts in the future, like for example the silicon gasket. it's a game changer in terns of result and durability. Anyway, Bialetti is very fine, I used it for a long time.
Hi! I'm new to making coffee and moka pots and I'm having a hard time with the yield. I have a 6 cup moka pot but only manage to get 4 cups extracted before it starts sputtering (there's a lot of water left in the boiler). I use an electric stove and use a low-medium heat. I do pre-heat the water and my grind is about medium-fine grind. Please help! Thanks!
Hi! That sputtering is might caused by the elevated temperature the water in the boiler reach. try to slow down the extraction with removing the moka from the stove and then put it back on when the flow from the chimney almost stopped. In this way you get a better flow and slowly slowly you get the right amount of water out. Try and then tell me if it worked.
@@matteofromtheswamps I'm amazed because it worked! two differences I made was make the grind just a tiny bit more coarse and lowered the temperature of the stove. I did the on and off method like you described and to my surprise I got a full 6 cups. Thank you so much!! This batch came out a bit weak and acidic for my taste. Any tips for that? Are there any coffee bean brands you recommend?
I think that is very personal, What's for you a cup of coffee? If you think about Moka Pot cups, the name of the model already tells you the cups, 3 cups, the one I'm using in the video fill 3 Espresso cups, then if your cups is bigger probably a 3 cups is enough for one person. They also do smaller mokas like 1 cup, you can use smaller dose and smaller quantity of water.
Yes. It's normal, the reason why is because water in the moka starts to come up before the boiling point, lower is the temperature of the water in the boiler and lower will be the temperature of the water when it will start to extract the coffee. Depending on the beans you use you should change the temperature of water you put inside. for example, dark roast coffee requires lower temperature, light roast higher temperature. With higher temperature you get higher extraction, so you get a stronger coffee but also if you over extract it can become bitter and harsh. if instead you the temperature is too low you can get under extraction and sourness. Sorry for the long reply, but I hope I could answer your question
how many grams of coffee do you use for the 3 cups e&b moka? also you said to start from 12 clicks, i assume that 12 is for a lighter roasted coffee, what would you say is the maximum you'd go? 16? also heating the water in the boiler and then transfering it to the moka chamber is going to make it drop in temperature, what would you say is the temperature in the chamber when you put it on the stove?
So I start with putting 17g then change depending on coffees. The grind range I use for moka can go from 9 minimum to 18 maximum, 18 if I have bit darker coffee. Chamber temperature around 75C. You can push more for light roast so you get more extraction
Ciao Matteo, la moka che usi fa veramente la differenza rispetto ad una classica Bialetti o meglio una in acciao (so che l'alluminio rilascia particelle nel caffè)? Chiedo perché la sto valutando
Ciao Antonino, si la differenza si vede. Le due parti che fanno maggiormente la differenza sono filtro e guarnizione. che comunque si possono comprare separatamente e mettere sulla Bialetti. Riguardo il materiale a me piace quella in alluminio, ma sto giá pensando a comprare alcune in acciaio anche per fare dei video a riguardo. Ovviamente quella in acciaio dura di piú e si lava meglio.
Si, il mio goal é di trovarne una in cui riuscre a mettere il filtro e gasket adatto. Penso che prenderó una Bialetti per iniziare. Se conosci brand migliori non esitare a segnalarmeli. Grazie
I don't see why that's particularly funny. I was asking because I read that the 18 cup was too big to function as a mocha pot and that if you were making that much at one time you should look for something else. So I was curious. But if you think it's really hilarious that I have a question and I don't know the answer to it then enjoy it and keep laughing.
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By far the best and most detailed video on how to make coffee using a Moka Pot. 👍👍
Christophe, you just made my day. Thank you very much for your kind words. I really appreciate your feedback 🙏
Agreed. And I've seen quite a few of them recently 😃
Love that you are using EB Lab Moka pot 😍 MORE BEAUTIFUL THAN BIALETTI | Italian Moka Pot #shorts
th-cam.com/users/shortsIryUJp03Eyo?feature=share
Agree!!
Wow, I think you would have a heart attack if you came by my place as I filled the pot with cold water after shaking yesterdays grounds out of the filter, giving it a quick rinse, dumping spoonfuls of ok coffee in the filter, patting it down with a spoon, screwing on the top closing the lid and putting the electric stove on high. And the clincher, waiting to hear the coffee sputtering as my alert that it's done!! I'm guessing you're some sort of an engineer and probably single, your attention to detail is enviable but possibly enraging to a partner!! 😂All in fun man, great videos. I'm going to buy a new Mika pot and do it right from now on. Maybe not quite as obsessive but def not as sloppy as the past! Cheers
Ciao!
Kev
Did you know that the Italian government requires you to watch this video before entering the country?
unfortunately they accept everyone regardless of this. That's why Italy is a mess 😂
I'm a moka addict and this is one of the best moka lectures on TH-cam. Grazie mille dalla Turchia mi amico.
Your feedback means a lot for me 🙏. Thank you very much!
Another great video from the maestro Matteo!. It is very dense with practical information and fun to watch. I was shocked to find out that I have never made moka correctly.
PS nice to see you had a bit of time to make a video again - I was sad to not see you active for a while but I knew you were busy and competing (congratulations on the competitive side, by the way, you should be very proud!!).
Your comment made my day! Thanks so much for all the support. I will try to be more active in the future. I enjoy to create contents, but between full time job, trainings and private life, it is hard.
Thanks so much for sticking around!
The point at 11:54 was great! I've heard people say the water to coffee ratio affects extraction, but you'd think shutting off the moka pot early should just give you less coffee. It makes sense that there's different things extracted at different times. I think I like my coffee more on the bitter side. Trying to figure out how to achieve that.
Shutting off the moka earlier is to avoid over extraction, so bitterness. I you like bitterness just run all the water. It's very important to understand variables to achieve the coffee you like, consistently.
The absolute best guide on youtube good job man
🙏 That really means a lot. Thank you so much! 🙏
Ciao Matteo, i stumbled across your channel last night and have this morning made my coffee in my Moka pot, following your instructions, and whilst not perfect, the taste difference is massive feom the results I'd usually achieve. Thank you for your videos.
Thank you very much for sharing with me your experience. I'm glad I could help to make better coffee. Thank you very much for the support 🙏
After seeing james hoffman's "ultimate moka pot technique" I thought I'm supposed to keep the temperature as low as possible all the time. I was getting thin stream of coffee and brewing time was quite long, no sputtering, but surprisingly my coffee tasted always very sour. Now I known exactly why, I brewed it all at low temperature. Thanks a lot, you just made my day. I can't wait for the morning brew now.
No, you just made my day! Anyway he is not wrong to be honest. low temperature helps to control the extraction, there are other ways to increase the extraction keeping low heat. I'm actually working on a new video about this but I can anticipate to you that if you put hot water inside the lower chamber, even if you keep low heat you get more extraction and get more sweetness and avoid sourness. I need to do more tests and collect datas before being very sure about that, but so far that worked. I wish you the best morning brews!
Hi, great video. But I didn’t quite understand the grind of the beans. I am not familiar with the numbers you said to grind it at. Is it a courser grind than espresso? Thank you ❄️🇨🇦
@@lynsmith2698 Hi Lyn, yes the grind size sits in between espresso grind size and pour over grind size. thanks so much for the comment
@@matteofromtheswamps thanks so much for the quick reply. ☕️
@@lynsmith2698 pleasure is mine, I hope I could help
Finally a detailed and well explained ways of why you should and how you could use the moka pot-thank you oh behalf of all the coffee snobs!
Thank you very much for the comment and the feedback. We (coffee snobs) must stick together :)
That was a really great video. I'm very much enjoying my Moka pot and all the experimenting that goes with it. Looking forward to trying this out tomorrow.
Thanks so much for your feedback. Hope my tips will help you to brew tastier coffee.
Thanks again!
Well thanks to those who "liked and subscribed", I got your video. I try to make nice Moka on Sundays, specially for my wife. She loves it! This video has opened my eyes to the science behind it, and I think will help me control the operation much better.
Another point. Unlike other coffee methods, I discovered that if there's a cup worth of coffee leftover, it is perfectly good reheated the next day. Really!
Thanks for this marvellous video
Thanks so much for the comment and the support. I really appreciate it 🙏
This is a very interesting video! I learned about grind size (sour vs bitter) by watching James Hoffmann's videos. Today, I learned about brewing temperature and extraction by watching your video, Matteo. Thank you for this great video! SUBSCRIBED
Thank you very much for your support. Happy I could help you.
Outstanding video Matteo!. This is the consummate expression of how to create an artist-worthy expresso. You are the espresso master. Bravo!
Hi! Thank you very much for your compliment :)
@@matteofromtheswamps Non c'è di che!
Its really worked, following ur guidance, i made no bitter coffee anymore..thx bro
You just made my day! I'm very happy that I could help! thank you so much
Thank you so much for sharing your time and talent ❤ very helpful and exciting too!! Have an amazing day
Thank you very much Wendy. Have a great day!
Excellent explanation! I’m a big moka fan and this will certainly improve my skills!
🎉 Thank you so much for your thorough explanations 🎉
Thank you very much for your feedback and the nice words :)
I recently found your channel and it’s helped me understand my moka pot so much more. Thank you. Is there a “time” it should look for, for the coffee to start coming out with this method of pre heating the water?
Thank you for your comment. In my experience the brewing time can change based on coffee, moka size and different stove. So I cannot really tell. But you can achieve consistency based on your equipment. That can help you to achieve consistency.
Great video, I recently bought a moka pot and am trying to perfect my technique. This video is a great help
Thanks! I hope my video will help you!
Perfect and precise explanation, you can always learn something new in this world of coffee!
Thank you very much for your kind words! We never stop learning in coffee
Scusa il mio italiano ma *Per fare un buon caffè non basta avere una Moka Bialetti ma disporre di una buona miscela di caffè (blend of Arabica and Robusta mono origin coming from around the world) macinato al momento partendo dai grani di caffè* .
Il controllo del processo di preparazione del caffè da te suggerito è perfetto.
A great and analytic video that finally enlights us about the best type (for me) of coffe maker. The moka pot. Of course from a guy that comes from the mother land of moka pot Italy!!
Thank you so much. Yeah, Moka Pot is underrated.
Moka Pot is in my heart ! :)
God bless the video speed feature. Thanks for all the good info! 😁
There's a french saying on coffee, that I applied without really understanding it.
It says : _Café bouillu, café foutu_ which translates to "boiled coffee, damaged coffee", that is, a boiled coffee is a damaged one.
Thanks to your explanation about the bitterness being extracted from coffee when water temperature gets too high, I do understand the deep meaning of that saying.
If you have the same proverb in italian, please let us know !
I never heard that proverb and I don't think we have it here in Italy even because we are terrible at making coffee XD
Thank you so much for your detailed instruction!
Thank you for the kind comment :) 🙏
My wife brews her coffee with Keurig, and I use the “Hot Water” option on Keurig to fill my moka pot boiler. Also, I love your content and just subscribed. Grazie!!
Thanks so much for sharing your coffee brewing approach and for the support :)
Couldn't help but notice you have an espresso machine in the back. Could you comment on the some of the taste differences between the moka pot using your technique versus the espresso machine? Just want to make sure i understand how the taste is altered with the use of moka pot.
Youve been super helpful, thanks!!!!
One day I'll start to make also Espresso contents and then I will definitely make a video like the one you suggested. Thanks for the suggestion and the support :)
Hello Matteo! Superb! Very detailed instruction, espessially for sweetness-bitterness part. I was listening carefully, but was need to listen this prt several times. Very impressive. I following you now and going to see all of your videos. 😊
Thanks so much for the comment and the feedback. Yeah, it can be tricky to understand. Thanks so much for your support. I hope you will find good tips
Such a detailed and well-paced video. Thank you for the knowledge, water temperature was never an aspect that I thought would affect coffee's taste this much.
Thanks so much for your feedback. There is more to understand, slowly slowly we will get there
Thank you sooo much! Found some answers. I bought a Bialetti 4 cups, and I cannot find the right taste … it’s terribly bitter! ! I will follow your vet detailed instructions 🙏 any suggestions for choosing the beans ? I like a mellow coffee! Again Grazie mille!! 🌈🙌☀️
Hi! Thank you for the comment. I hope it will help you.
Choosing the right beans is always a good start.
Dark roasted coffee are the ones that give you a bitter taste by default. Because the extended roasting process develop compounds in coffee that give bitterness.
So I suggest you to go for a medium roast.
Second thing is about the strength, if you like moka pot coffee but it's a bit too strong, you can dilute the coffee with hot water. That will reduce the intensity making it more pleasant for you.
Important is to brew the coffee correctly and achieve a good balance, then if you dilute to your taste as I said, you change the strength, but not the extraction. So getting the moka correctly is what you need to aim for. Feel free to browse on my channel to find more answers and do not hesitate to text for more info :)
Thank you so much, it's very clear... starting to brew with moka pot
After a couple of years of using an AeroPress for my morning coffee I have ordered a Mocha Pot and will use your thermometer method for my first attempt once it arrives from the Amazon ;)
I love Aeropress too! Hope you will get good coffee with moka pot. If you need any help you can check the other videos or just drop a comment.
Your channel convinced me to buy the E&B moka pot. So nice and minimal!
Hi Jo, glad you find it good. The filter is just another level of quality
What a superb video Matteo. I think it's time to practice, practice and practice some more LOL. I agree with what the other
comments have said about it being such a detailed video. Thank you for posting Matteo, it is very much appreciated.
Time to get my Bialetti's out. Does that sound rude ? 🤣🤣
Thank you for the nice comment. Practice is always the key for consistency. Thanks again 🙏
You are a master of explanation! Thank you.
thank you very much for your nice words
Enjoyed your video! I use some of these techniques; I like your focus on temperature. I may have to monkey with it using my thermometer. For me, the moka pot is my favorite way to brew amazing coffee. Thanks for the detailed video. Cheers from Indiana, USA!!
Thanks so much. It's fine to don't use the thermometer. That's why I'm sharing 2 ways. Anyone is free to brew as they wish.
Great video. Needed many of the insightful tips
Thank you very much
Thanks Andy. I really appreciate your positive feedback 🙏🏻
Really really helpful, thank you!
Nice video Matteo. Very detailed. Perfect !!! Regards !!!
Thanks Santos!
Thaks for explaining this, not I understand the process much better ❤
Hey Matteo, thanks for the great video!
Before, I was using cold water after watching your videos and high temperature. Now I use the minimum temperature of my induction stove as well as hot water. The problem is when I hold the thermometer on upper chamber, the temperature does not go up to 60 or 65. According to my observation, around 30-35 the coffee is coming out. Is it because of I am making the coffee on electric stove, not the gas stove?
I observed that always there is a little water left in the boiler, maybe around up to 10ml sometimes. Even though the upper chamber is splashing coffee around at the end, why there is still water staying in the boiler part, am I missing something?
Hi Muhammed, 60/65 it works with my moka on my stove top, as I said you can have different temperatures, this is not bad, it all depends on your taste. coming out at 30/35 it means the coffee comes out faster, but doesn't bad coffee. how does it taste the coffee with this method?
Regarding the water left in the boiler, some mokas have shorter basket so doesn't catch all the water, this can be done for safety reason in case you leave/forget the moka on the stove.
@@matteofromtheswamps Hi Matteo, I'm not a coffee expert but I would say it tastes quite good. I am using Lavazza Crema E Gusto with 9/10 intensity. I am just getting started with the freshly grinded beans and tasting, so I don't have much experience.
Thanks a lot also for the explanations!
What a nice, informative and well-made video.
thank you very much! :)
Excellent video, well presented and thorough.
Thanks 🙏
I’ve been making coffee wrong with my stove top pot for years and only just realised after watching this
Happy that my video will help you to make tastier coffee :)
A very detailed video with useful information. A have a question though. How can you actually control the temperature of the water going through the coffee basket? I've always thought that was actually boiling water but in your video you explain it's not? I mean, once the water is pushed up through the coffee basket there's no water to make it slow or change the temperature. It just happens so quickly, and it's just a matter of seconds, isn't it? All you can do it to switch the heat off, or take the moka pot off the oven while the water is flowing. The other question i wanted to ask is about the size of the moka pot. I usually prepare a coffee only for myself, but I'm not sure if i should be using a one cup moka pot or 2/3? The thing is I like a strong coffee with milk, and I used to ask for a double shot coffee when buying a latte in coffee shops. Should i use a 2 or 3 cups moka pot rather than just one cup? Thanks
Thank you so much for your comment.
Water inside the Moka is hard to control. Removing the pot from the stove it helps, that is what I do usually. More you keep the pot on the stove and more the water gets hot, but if you remove the pot, you still have water coming up because the pressure built. Also playing with the quantity of water in the boiler helps to control it. Here in this video I don't explain it because is something that I didn't explore yet. I talk about his in this video th-cam.com/video/pOE0XNUUnbo/w-d-xo.html
I suggest the 2 cups, I actually posted a video last week about it. For me it's perfect for making coffee for 1 person and also perfect if you drink it with milk. Another video will come on Sunday about the 2 cups Moka and then I will jump on milk as well.
Thanks again for your comment :)
@matteofromtheswamps thank you for your reply. I really appreciate it. I'm also at the stage of considering buying an espresso machine, but that's a more complex subject for another conversion. In the meantime, I'd like to explore other options like using a moka pot for occasional usage, and I'd like to make the most of it. Thus, my queries. I used to use a one cup moca pot in the past, but it wasn't very good, and I lost it somewhere. Now, I'd like to buy a new one, but before I do, I'd like to make sure I make a good choice. I understand you recommend a 2 cup size for one person, which I think is a good opinion, but I'd also like to ask you if you'd recommend a 3 cup size instead. I looked for some brands out there, and it turns out there are 1 cup sizes, and then 3 cup sizes with no 2 cup size in between. Would you recommend using a 3 cup size with less coffee and water load instead? Or will that affect the quality of the coffee if you don't fill the moka pot to its full capacity?
@@arturl4019 Alright, 3 cups moka gives a better result than the 1 cup. But I don't recommend using less coffee in the basket because it won't give a good result. I made a video where I explain this th-cam.com/video/81ZSKML44bY/w-d-xo.html
You can play with quantity of water in the boiler, but placing less coffee change completely the dynamics.
Regarding Espresso machine is a topic I will start to talk more in depth in a couple of months. Then we can start that conversation.
@@matteofromtheswamps thank you again. I'll keep that in mind 👍
i just got my moka pot today. and brewed with it twice. i notice on a lot of these videos about the moka pot. most of the time by the end of the brew it has a little bit of light brown cream on top to some degree. in both times i brewed today i didnt see any ofe that and the coffee seemed when it was brewing to just stay black until the very end when it started sputtering i always take it off at the first sign of sputtering. i should take it off earlier. i also noticed that a lot of people on you tube when it starts extracting the coffee seems to be much thicker in the beginning and takes ashort time to actually start extracting from the chimney and does indeed seem to have some amount of crema when it first starts. mine doesnt do that it comes out at an even pace without any of the slow extraction that ive seen in the beginning of thers videos. am i doing something wrong? i made lattes with the coffe i made with it and to me its better by far than any espresso machine ive had it from and most definitely better than drip coffee. what im wondering is how can i improve my extracting out side of some of the things you show here. am i doing anything wrong by it extracting the way it is. always seem to have a fair of amount of water left in thye boiler by the tme its over. just seems to stop extracting at a point
there is nothing wrong in what you doing. important thing is that you like the coffee you make. it doesn't matter how it looks. moka pot is not being create to make crema because it's not espresso. sometimes happens because of the freshness of the coffee or the kind of coffee you making. having water in the boiler is normal, I made a video about that to explain why.
Brilliant explanation! Well done!
Thanks John!
WAW,,by far the best video i have ever seen on moka pots,,wondering where in Europe one can order this brand,,thanks a lot,
Thanks so much for your comment and feedback. I suggest you to contact them on Instagram. They will reply to you and help you to find the distributor in your country. E&B lab is from Italy.
This was a very informative video and I'm looking forward to making my next moka pot according to your specs.
Thanks for the comment. I hope my tips are useful to you to make a good coffee.
Excellent explanation, thank you very much! 😀👍
Thank you very much for your feedback!
Excellent information
Thanks! :)
Grazie Mille 💥. You are a maestro at explaining your process 👌🏼
Thanks so much 🙏
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I think why Bialetti says to use cold water is because they assume you use flame. Obviously a pot over flame is hotter than electric. I'll always use cold. Sadly here in the U.S., we use electric stoves. Maybe a dial of two and letting it preheat will work best. Aluminum was designed on gas stoves.
Remember if you're using an Aluminum on an electric stove, move the pot around so it doesn't stick. As for stain leas steel, again use the same dial or higher and preheat. Aluminum heats better than stainless steel
Thanks so much to share these info. I can also tell you that if you use cold water the coffee starts to be extract at lower temperature compared to hot one. So if you use dark roast coffee is ok but if you use light roast, the coffee might come under extracted.
@@matteofromtheswamps oh yes I heard this one. I actually did a test with pre ground and beans you have to ground yourself and notice no under extraction because it seems the brew doesn't boil and add pressure until maybe a little bit over 100°F. This was over an electric stove. Noticed with pre ground it's bitter if I use pre boiling water and dial at 2. Sadly I can't always get whole beans hahah.
I don’t know if in Italy they've changed their brew techniques with their pots because their instructions are the same, yet, people made videos saying when they visited Italy, they used the Moka pots in the coffee shop and it was great or amazing. But this shouldn't be a shock to anyone if everyone use Bialetti's "techniques" via instructions.
What I need to do is stand over the stove with our electric and get the right ratios of coffee, boil and heat. Using cold water it's not too bitter. I also know you have to let it cool because it's a bit bitter.
James Hoffmann did say if you're using dark roast to use less water compared to if you're using light or medium roast. Those type of roast you want to use more water.
@@sO_RoNerY I’ll come in the future with a video about different roast style. Already working on datas, but it will take months. For now I can say. Changing wanted quantity in the boiler is a bit tricky, and I found it inconsistent. Also I notice, if you put less water, that water get hotter faster. I prefer and suggest play with the coffee dose and quantity of yield.
I don’t know many places in Italy doing Moka at the bar. I know few amazing baristas that do that. Me together with other Italian professionals are try to re-educate Italian consumers because they stick with old traditional method that is basically “it comes how it comes” without control and consistency.
Thanks so much for your insights. They are very useful 🙏🏻
This is off Italyheritage:
"The coffee powder should not be pressed, but evenly distributed in the filter. The Neapolitans advise you to make "a muntagnell" (a small mountain) in the center.
The flame must not go beyond the rim of heater, and the fire must be very low, because water has to filter slowly into the ground coffee, and it must be switched off as soon as the moka begins to mumble."
When it mentioned "mumble", I got confused. Like mumble when you put your ear up to it and hear it hiss or gurgle, then switch the heat off or when it reaches its sputtering stage?
@@sO_RoNerY yeah this is the classic way Italian do it at home. Forget the “muntagnell” because it is not very consistent. I always suggest to stop the moka even before the mumbling to avoid over extraction. But this method pretty much works too.
Great info, i am using too much heat and over 'boiling' the brew. Will change that tomorrow!
using boiling water, you risk sputtering, slow brew, and over extracted coffee. Let me know how was the change.
I was wondering if you had any knowledge for a funnel to fill the coffee part? It always makes a mess for me, and also wondering if I should get a distribution tool?
I use both funnel and distribution tool in my later video. you should get it. game changing
I use cold water on the boiling chamber to stop extraction.
😊🎉Great Demonstration. I Love It
Thanks so much Michele, I really appreciate your kind words :)
Thank you I learned from you and also the pasta Queen 👍
Thanks Tina! I'm glad I could help
Thank you, this was awesome. Does the "take it off the Stowe when the color start to be lighter" also apply to induction Stowe?
yes it does!
I just got the bialetti venus 4-cup, and I find that in general the coffee is not as satisfying as the regular 3-cup pot. To my taste, it feels like the coffee is under extracted, but if I leave it on longer hoping for a better extraction it just burns super fast, I’m not sure what I’m doing wrong - I follow all the same steps. I wonder if there’s something I can do to adjust.
After you add the coffee to the moka pot? I use artifical sweetner. Is it ok to put the sweetner on top of the coffee in the moka before it comes out of the top chamber?
Yes, on top in fine, not at the bottom.
Hey Matteo, is it possible to know your exact equipment? Is this covered in another video?
The video is better than most college professors explaining. 👍🏻
Hi Tariq, I made a list in the description box. I hope that can be helpful. If you need more info, just ask without problem :). Thank you very much for compliment.
Great video. Learnt so much. Quick question, what manual grinder do you recommend?
Thank you very much for your feedback. I use the Comandante hand grinder. it's a really good quality grinder. It can be a bit expensive, but good quality. There are other brands on the market. It also really depends on your budget and the type of coffee you usually brew at home.
Tank you for the valuable details. 🙂👍☕
thanks for your feedback!
Greetings from Russia!) Thank you!) Very interesting and useful!) Yesterday I received my first moka pot - granmoka by g.a.t.! The next moka pot is on the way - musa by bialetti! Thank you Good luck!)
*//*//*
Caffeine dehydrates the body - caffeine has a diuretic effect. Additional water in the daily diet is needed..
Hello there! Good luck with your new moka. Hope you can find other useful video on my channel. All the best!
Thank you great information. My husband forgot to add water inside the lower chamber. This lower chamber burned. I washed it hoping to get rid of the burnt.. It’s a stainless Steele moka pot. Will this affect the taste of the coffee in the future? Than you.
I don't think it will. Never happened to me.
Tip for the aeropress filter : to make it easier to stand just put some water on it, it'll stick to the metal part.
I don't know if it's bad for the coffee on top to be a little wet, tho.
Can you confirm ?
yeah, totally correct. I also do that. it works perfectly
Ciao Matteo !!! do you know where to find a dealers list to buy E&B Lab products ? it's quite difficult to find this brand here in France.
Have tried texting E&B Lab on their Instagram page? That's how I found the dealer back in 2019
Amazing video! Grazie! Very informative. Just out of curiosity, you using the 1/3/6 cup E&B Lab Moka Pot here ?
Thank you very much for your feedback. I'm using a 3 cup E&B Lab here
Hello. Since I do not know English well, I would like to ask you, do we finally have to roast the coffee on the electric stove in the high temperature, medium temperature or low temperature so that the coffee does not come out bitter? thank you so mach for this seminarian! ❤️
HI, no worries, so, better at low temperature, if too bitter, don't put high temperature, but grind slightly coarser.
best and informative.
👍👏👏
5:15 -- Maybe it's just the camera angle, but is the basket the same diameter as the grounds bin? I know it doesn't happen all the time, but it'd be a lucky coincidence if it does.
You have a good eye. Yes the diameter in more or less the same. I also tried to use it like I do when I do single dose espresso. But I found it inconsistent and sometimes I can see phenomenon of channel on the board. I found that the double stacking, the one I show in the video, is the most consistent. Also not everyone as the same bins, but if you have it, you can always try and see if for you it’s better.
Thanks again for commenting.
Have a great day!
Hello Matteo,
I have a 6 cup moka pot that can be filled with 320g of water just below the valve.
I manage to put 25g of moka size grind (I have a DF64 and grind size is at middle of moka pot range).
I manage to get only 80-90 grams of coffee while using specialty coffee (light to medium roast).
1. Is this normal? I use your technique, small gas fire etc
2. I cannot get 2/3 of the initial water quantity as Hoffman says in his latest YT video.
3. What is a “correct” result ?
Thank you!
Hi Daniel,
80-90 gr is not normal, I believe you get a very sour coffee. We need to understand if there is any pressure lost during brewing. Do you see or feel that some steam escape from the pot threading? what happened after you get the 80-90gr? it stops coming out? If you increase the gas power it's start sputtering? Let's figurate out this together.
Thank you for a great explanation! Do you have any recommendations for decaf coffee for the Moka pot? Sadly, I can't drink the regular stuff anymore but still determined to make a great coffee! Any suggestions?
Hi Tessa, thanks for the comment. Two things about decaf: First, it's easier to make a balanced extraction with decaf because has less bitterness (caffeine is bitter). Second, unfortunately many times decaf is underrated and many roasteries or café don't give to much attention to it. I suggest you to first of all find a good decaf, sourced and roasted well. if the one you find is roasted too dark, place room temperature filtered water in the lower chamber. for the rest keep the same practices
Thank you!!
Thanks for the very instructive video. What is your opinion about steel and aluminium pots?
Thank you very much for the feedback Pawel.
Nothing change much between the two Mokas. Aluminium works on gas stove when Stainless steel on all the stoves (electric and induction included). In terms of metal properties, aluminium has a better heat conductivity compared the stainless steel, so heat faster. But I find stainless steel easier to clean. I would focus more on components like basket, gasket and filter for a better brewing quality.
@@matteofromtheswamps Thank you for the reply. Do you have any experience with electrical moka pots? What your thoughts on it? I am using one and some how cannot find a perfect method…
@@matteofromtheswamps I think the issue with electrical moka pot is that I am not able to decrease heat of it. On electrical stove a medium or low heat can be adjusted. I tried your method on a electrical stove with a aluminium pot and coffee takes better than from more convenient electrical pot.
@@pawelkarbowski3622 unfortunately I don’t have experience. What the brand of yours? I’ll try to research about that.
@@matteofromtheswamps It is Rommelsbacher EKO. Could you write what is the size of your moka pot? Or what is a preferable size for aluminium on for one person? I have an impression that new pots made of steel have different size ratio (coffee amount to water content)
I looking to upgrade from a moka pot what would you recommend for a beginner espresso machine
That really depends on your budget. I have a Breville/Sage Barista Pro at home and I'm very happy with that.
Grazie Matteo 👍
Very dumb/rookie question. I use a 16oz Yeti cup. My moka pot only yields about 6 ounces of coffee. Can I refill the bottom with water and make another cup using the same used grounds?
The answer is yes you can, but I advice against, if you brew the same coffee the second time you won't extract good stuff the coffee. I suggest you to dilute the coffee with hot water to create an americano style coffee.
Ho un'altra domanda per favore. I think I have perfected using the moka. It’s fantastic. Now tell me, what brand coffee do you enjoy the most? I’m currently using illy.
I usually use medium roast coffee. I also used Illy and Lavazza. There is one kind of Lavazza I like with moka and it's "crema e gusto dolce". easy to find in Italy but hard to find abroad.
I liked your video a lot. Information was great, audio spot on, nice beard. 👍
Thanks so much for the nice words. I try to do the best I can.
Can you please help me with my moka pot? It spits out coffee without steady stream. What I do wrong?
Thanks means 2 things: or the water is too hot, boiling create the sputtering, or the coffee is too fine or too pressed in the basket
Thanks for sharing ☺️
🙂
I live in USA, just starting with Moka, does it make a difference in brands of Moka pots, Bialetti , E&B, etc?
I’m currently making a video about that. But I’ll finish it when I come back from my work travel.
How many mins does it usually take to make the 3 cup Bialetti moka pot?
That can depends on what temperature you put the water in the lower chamber and also the grind size. With my method I usually take 5 minutes in total, I like to keep it slow for a better extraction.
thank you Matteo for this informative video. I'm struggling closing my mokka pot, it seems like I don't do it right because I have so much leaking, when the water cooks. The mokka pot is new and all pieces are alright and I don't leave coffee in the borders of the filter, so I believe I don't twisted right. Would you have a tip for it? I have a classic Bialetti. Thanks!
Can be one of two reasons; you could be cross threading/not completely tightening the upper and lower chambers enough OR you're missing a filter gasket.
Ronnie here is right, could be also a threading problem, possible to be a manufacturer problem. About the gasket, I always had problems with rubber gaskets. See if you can find a silicon one. They are way better than rubber
At pressure greater than one bar the water will boil at a higher temperature than at average sea level!At 1.5 bar the water will be well over 99 degrees,at 2 bar the water will be around 120 degrees centigrade.
yes. that is correct, but water in the moka doesn't reach boiling point at the moment of extraction, it could reach at the last stage of the extraction, that's why I always to advice to turn off the heat bofore, to avoid over extraction.
how many grams coffee need for 2cups mokapot
You can find your own way to find the right quantity. pack the coffee over a scale and once you get the ground on the edge without levelling or pressing see the wait and stick with that for that coffee or adjust in case you need
Great video
Thanks!
Matteo I have a question. My the Mocha coffee pot made three coffees. I drink only one or two. The third what we do? we throw him away?
You can also brew put less coffee and brew less coffee, so you won't waste coffee. Otherwise you can buy a smaller moka pot.
Hello, what is the capacity of this coffee maker? Nice videoblog. Greetings from Poland.
Sorry Marek, I totally missed your comment. Apology for that. The moka pot I'm using in this video is a 3 cup moka. Thanks so much for your support! 🙏
Hello! If I have a 3 cup Bialetti moka pot, what size dosing ring should I get?
Hi! I use a 54mm espresso ring. It works very well
Should I buy bialetti or any any other brand ,does it effects the overall test
Hi, thank you very much for your comment. Yes Bialetti is absolute fine. Even though I would suggest to get better parts in the future, like for example the silicon gasket. it's a game changer in terns of result and durability. Anyway, Bialetti is very fine, I used it for a long time.
i see youre using gas, is it better than electric?
I use gas because I have gas. Electric stove and also induction are good, important is how to control the heat.
Hi! I'm new to making coffee and moka pots and I'm having a hard time with the yield. I have a 6 cup moka pot but only manage to get 4 cups extracted before it starts sputtering (there's a lot of water left in the boiler). I use an electric stove and use a low-medium heat. I do pre-heat the water and my grind is about medium-fine grind. Please help! Thanks!
Hi! That sputtering is might caused by the elevated temperature the water in the boiler reach. try to slow down the extraction with removing the moka from the stove and then put it back on when the flow from the chimney almost stopped. In this way you get a better flow and slowly slowly you get the right amount of water out. Try and then tell me if it worked.
@@matteofromtheswamps I'm amazed because it worked! two differences I made was make the grind just a tiny bit more coarse and lowered the temperature of the stove. I did the on and off method like you described and to my surprise I got a full 6 cups. Thank you so much!!
This batch came out a bit weak and acidic for my taste. Any tips for that? Are there any coffee bean brands you recommend?
No WDT tool? Excellent video Matteo!
When I made that video WDT wasn't a think neither for espresso 😄. I made a separated video about that recently.
@@matteofromtheswamps Matteo, we need now video about Neapolitan flip coffee pot 🙂
How can we make a single cup of coffee with Moka pot
I think that is very personal, What's for you a cup of coffee? If you think about Moka Pot cups, the name of the model already tells you the cups, 3 cups, the one I'm using in the video fill 3 Espresso cups, then if your cups is bigger probably a 3 cups is enough for one person. They also do smaller mokas like 1 cup, you can use smaller dose and smaller quantity of water.
when I start with hot water the cofee is stronger and harsher in the end
when I begin with cold water it is less bitter... is that normal ?
Yes. It's normal, the reason why is because water in the moka starts to come up before the boiling point, lower is the temperature of the water in the boiler and lower will be the temperature of the water when it will start to extract the coffee. Depending on the beans you use you should change the temperature of water you put inside. for example, dark roast coffee requires lower temperature, light roast higher temperature. With higher temperature you get higher extraction, so you get a stronger coffee but also if you over extract it can become bitter and harsh. if instead you the temperature is too low you can get under extraction and sourness. Sorry for the long reply, but I hope I could answer your question
how many grams of coffee do you use for the 3 cups e&b moka?
also you said to start from 12 clicks, i assume that 12 is for a lighter roasted coffee, what would you say is the maximum you'd go? 16?
also heating the water in the boiler and then transfering it to the moka chamber is going to make it drop in temperature, what would you say is the temperature in the chamber when you put it on the stove?
So I start with putting 17g then change depending on coffees. The grind range I use for moka can go from 9 minimum to 18 maximum, 18 if I have bit darker coffee. Chamber temperature around 75C. You can push more for light roast so you get more extraction
@@matteofromtheswamps thank you for your answer !
Ciao Matteo, la moka che usi fa veramente la differenza rispetto ad una classica Bialetti o meglio una in acciao (so che l'alluminio rilascia particelle nel caffè)? Chiedo perché la sto valutando
Ciao Antonino, si la differenza si vede. Le due parti che fanno maggiormente la differenza sono filtro e guarnizione. che comunque si possono comprare separatamente e mettere sulla Bialetti. Riguardo il materiale a me piace quella in alluminio, ma sto giá pensando a comprare alcune in acciaio anche per fare dei video a riguardo. Ovviamente quella in acciaio dura di piú e si lava meglio.
@@matteofromtheswamps quindi consiglieresti una in acciaio ma col filtro compétition ?
E quale moka consiglieresti in acciaio?
Si, il mio goal é di trovarne una in cui riuscre a mettere il filtro e gasket adatto. Penso che prenderó una Bialetti per iniziare. Se conosci brand migliori non esitare a segnalarmeli. Grazie
Can Moka pots be too large?
Too large in what sense? My family used to have an 18 cups 😂
I don't see why that's particularly funny. I was asking because I read that the 18 cup was too big to function as a mocha pot and that if you were making that much at one time you should look for something else. So I was curious. But if you think it's really hilarious that I have a question and I don't know the answer to it then enjoy it and keep laughing.