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Hi, tks for the video. What proportion did you use of coffee and milk in the cappuccino?

this was much needed, thanks

My parents ran a cafe in. Bristol, UK, from 1975 to 1980 using a similar commercial version of these Cona siphon brewers, always loved the process, and customers loved the coffee. Amazingly the commercial version was also 100% glass, but bounced well, and never broke, had 3 hot plates, 1 hot one for brewing and 2 warm ones for keeping brewed coffee. Jugs were approx 3ltrs IIRC.

Thanks for this vid! Now i'm gonna buy one and try it myself.

Am I the only one who's fascinated by the his accent combined with coffee vibe?

Instead of running it under cold tap water, I just put cold tap water into a bowl and submerge the bottom of the moka pot into it when I'm done. It's a quicker, simpler motion that is has low risks because you're just dropping the moka pot straight in, instead of holding a boiling pot, bring over to the sink, turn on the water in 1 hand, angle the pot so that the water hits the bottom while at the same time not angle it too much that the coffee will come out or if you have a pot with bad o-ring which can cause that boiling water to run out and possibly injure you.

Just ordered my first pack of beans from yourselves for cafetiere use and I can't wait! I'll have to give this ago, I basically follow the same process, except I don't scoop the layer of foam off and I do use the plunger, so I'll have to try that. I must admit not using the lid and plunger hasn't ever crossed my mind.

Thanks!

5 minutes two much. Stringency is because of that... Just either make it coarser, or start pouring at 1.5 or 2 min.

I was told always before changing the amount, try changing the grind...

Nice and informative, thanks. Only now with a bit of knowledge do I look for roasting date. The raw ingredient’s the most important element with food/drink, so getting this right or wrong before you even get home seems pretty key!

Nice review! Get a better microphone and you'll have many more views.

I have a quite a collection of Cona’ Coffee Machines. Cream Electric and a Pale Green Electric version of the Rex plus a Spirit Pale Green. Several sizes of the Table model both Spirit and Electrically heated ones. A half pint, pint, one and a half pints and two pints versions of the ‘New Table model. An Electric FB103, 3 pints Catering model with Chrome finished heater. Finally the later Twin FB103 Catering model with Newcon funnels and Semi automatic Electric heaters. All make superb coffee.

Great video, thank you!

Are you using a 3cup pot?

No espresso machine yet, but out of all the coffee gadgets out there, the Moka Pot is my absolute favorite coffee.

I came for instructions how to make a cappuccino in a moka pot and what I got instead was him using 2/3 of the video explaining how to use the moka pot. Literally. Guys, skip to 5:25 - he's already made coffee in the moka pot and this is what follows (this is the how to make cappuccino part).

Wow nice!

Well I mean, if you don't have a gas stove, maybe those scented candles with three inflammable ropes/strings will be best lol.

Interesting comparison for sure. I've never tried a metal filter for the V60 but I have been reusing my paper filter up to 3 times. After a brew I spoon out the grounds into the compost, then rinse the filter with my pouring kettle while it's still inside the V60. Real easy and quick. I've been doing this for a couple years now and after 3 uses the taste is still great. After the third use, your flow may slow down just a bit but not enough to make a difference. I haven't tried using the same paper more then 3 times.

How many cups of coffee will it make or in ml ? And how much milk in ml to be added per cup ? Please give an example .

I never run mine under cold water - but i pay close attention to it when it is brewing, and regularly lift the pot off the hotplate to maintain a very slow and controlled boil. That way i can [usually] stop the boiling right before that last "watery" stuff comes out - because that stuff makes the coffee taste cheap..! When i first got mine, i used pre-ground espresso from the store. It worked just fine. I got the Commandante grinder a few days later, and read that it is recommended to set it to 15-20 clicks for the moka pot. So i set it on 15, and used the same brand espresso as the pre ground i had used earlier. The result tasted like strong dark coffee, but NOT espresso. So i dialed it down to 14 (probably around 410 microns), which is very similar coarseness as the store bought pre-ground espresso. This was fine enough to bring out the sweet "chocolaty" espresso taste (on my grinder), so to prevent the filter from clogging up, i try not to go any finer than this... I have used it on 13 clicks a few times without problems, but i think 14 taste better - and i dont like the number 13 anyway, lol!

Love how you say Moka! But what did you do with all the foam left in the cafetiere?

Great cappucino..but too messy and so many dishes to wash after..🤔

What is its model? Thanks!

nice

That was cafe ole

Love the British accent ! Sexy!!

Did you change just the preinfusion time to 10s or did you also change the pressure?

Yes, I use this Cona coffee method and friends love watching it "brewing". A medium/course grind is recommended - as you would for cafetieres. You fill the jug with boiled water at the start and then use the electric element or alcohol burner. The glass plug IS the filter and, if using the correct type of ☕ , it is never gritty as your's was. It's by far my most preferred method and the Coffee comes out perrrrfect every single time 👏💥🥳

It is not a 1980's item. You have got to turn back the clock another 2 to 3 decades. This video shows a rare electrified version of the CONA model Rex, that was designed between 1947 and 1949 by Abram Games, a famous designer who motto was 'Maximum Meaning, Minimum Means'. In 1947 he re-designed the CONA model De Luxe, that lacked ergonomic ingenuity. The result was this model REX with an integrated standard alcohol burner. The design was patented in 1951 and was produced between 1952 and 1962. After it turned out the droplet form was not ideal for mass production, Games recognized this did not tally with his motto, and decided it could be improved upon once more, which resulted in the 'Cona New Table Model' that replaced the model REX in 1962, and has been in continuous production upto the present day. Upon our takeover of the manufacture of CONA's in mid 2017 we tweaked a small number of components, and improved the manufacturing techniques within our factory to make a consistant highest quality, that meets our criteria of what call 'making jewellers quality only'. This is why the 1962 follow-up of the model Rex got re-name 'Size D-Genius' (also because the phrase 'new' could not be used again). Both the model Rex and the Size D are design classic icons, that are part of the collection of the British Science Museum. But not only at museums in the UK. For example it is also part of the museum collection of Van Nelle ( a dutch coffee brand), whose former production site is a Unesco world heritage factory building of architectural importance in the Netherlands on the outskirts of Rotterdam. Although the quirkiness of the CONA is 'very british' the manufacturing of its components has always been a pan-european effort. This for example connects the CONA glass filter rod to the german 'Bauhaus' design movement. With the Rex model design-wise a first bold leap was made to move away from the obvious and clumsy chemists contraption , its pre-war predecessor model 'De Luxe' still was. This model De Luxe had been a prop in a number of british movies that had been succesfull (within the empire and) all over the globe, for example an early Alfred Hitchcock 1935 movie 'The 39 Steps'. This probably explains why the easier to make earlier CONA 1910 'De Luxe' model (including its 'design-wrongs') got imitated a lot upto the present day clones from Asia and Denmark. To get 'Slow Coffee' fast, we advise users of a real CONA to pre-heat water in an electric kitchen boiler or Quooker hot water tap. Nothing beats the speed of an electric kettle. Remember your grannies stove kettle had a whistle, because even with a blazing fire it took time. Another advise we give is to snuf the flame as soon as no more water rises from the lower bowl. Want to read more of buy a complete CONA Size D-Genius or spare part? Visit our websites www.cona.co.uk and/or www.cona.be Unfortunatelly spare parts are no longer available for the old CONA Rex model, that was phased out by 1963. The fully original electrified REX featured in the video is fit for a museum, as it is very rare indeed. Kind Regards, CONA Factory A. Gezang & Co BV

All these videos doesn't say when to add Sugar...

Thank you

I love That coffee and also Two Stoies

whats the thing called that you are pumping the milk with?

I also love things that go in things.

I got a clever the other day and am now experimenting with putting water in first. I like it with Two Stories coffee.

Thank you for saying that it's not espresso.

Mukka Express! Perfectly enjoyable cappuccino from a Bialetti moka derived design that takes HALF the time of a moka pot to produce the finished product.

Amazing, thanks 😁

Great to watch video. Particularly for me as I’ve just bought the Clever Brewer. I’ve used cloth filters with my chemex which do give more body and I’ve ordered a cloth filter for this. I also use the Wilfa Svart. And as it happens, also live in Yorkshire. Tim

Good video. I got mine brand new from Lakeland with a 3 year warranty in July 2019 for just a smidge under £1,200. Obviously the pandemic has resulted in machines like this going up in price as more people work from home but ive been made up with mine since i had it. Fantastic upgrade from my sage barista express.

I dont recommend runnig it under cold tap water or submerging the bottom in a bowl of cold water. To stop brewing, just blow on the bottom for a couple seconds, all you need is to bring the temperature low enough to stop the flow to the upper chamber. Pour coffee out immediately into a cup. If youre fast enough, dont even bother blowing. As to why avoid cold water, well, if you cool the bottom chamber real quick, you might create a vacuum. It could pull the basket into the bottom chamber. You wont be able to fix it.

I find the moka pot boils so much faster using gas, can produce coffee around 2 - 3 mins compared to 5 mins on a electric cooktop ?

When will you be releasing your fabled "How to make espresso" video?

Cant see what you have created in the end?

👍❤❤❤

Thanks for an objective and balanced review! :)

What's grinder size u use for mokapot?