The Ultimate Moka Pot Technique (Episode #3)
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- čas přidán 18. 05. 2024
- I hope you enjoy this technique, even if it is a little different to the other previous Ultimate Technique videos. Let me know how you get on!
Check out @wiredgourmet channel here: / @wiredgourmet
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The Moka Pot Series:
Ep #1 Classics of Coffee - The Moka Pot: • The Bialetti Moka Expr...
Ep #2 Understanding The Moka Pot: • Understanding the Moka...
Ep #4 Is There A Better Moka Pot? • Is There A Better Moka...
0:00 Intro
01:46 The Constants
04:19 The Variables
10:09 Troubleshooting
11:25 Conclusion
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Here it is in text, if someone wants to save it :)
Constants:
1. Boiling water in the boiler
2. Full basket of coffee
3. Avoid sputtering phase by cooling down the chamber under cold water
Variables:
1. The lighter the roast, the finer the ground.
2. Less filled boiler will brew a bit earlier. Usually, dark roasts -> a bit less water, light roasts -> full boiler
3. Preheat the hob/relatively low heat on the gas hob
4. As soon as the liquid starts to flow, turn off the heat. For electric hobs, move it to the edge of the hob.
Troubleshooting:
If the sputtering phase starts before you think it's time (not enough coffee out etc):
1. Too fine of a grind
2. Too much heat
Thanks you so much for this !
Just concise enough to fit in one screenshot! Perfection 👨🏻🍳🤌🏼💋✨
You forgot to mention the aeropress filter :)
Another one was to aim for two-thirds weight out of the weight of the water you put in for lighter roasts. Two-fifths to three-fifths for darker roasts.
Not all heros wear capes
I think in Italy we’re so used to burnt coffee coming out from over-filled moka pots that we end up liking that more than “proper” coffee. To me, overextracted, bitter, burnt coffee is associated to so many memories that has a magic on its own 😅
and put 2 spoons of sugar in it...
Same thing in Algeria. Is it even morning if you don't wake up to the sound of a sputtering moka pot and the smell of slightly burnt coffee?
So true! I have always been waiting until the steam hisses out, trying to save each drop of expensive brew... and it's hard to beat the"vintage" looks of a burnt mocha pot (from the several brew where I distractedly forgot to add water)
Some consider that “proper” coffee and the whole point of the Moka. Also, I believe the effect from the caffeine is more notable.
Hoffman is making recipes for tea drinkers to enjoy coffee, really.
So true. In Hungary we actually refer to the espresso maker by this seething/bubbling sound it makes while apparently ruining the coffee according to him: "kotyogós". I think he is a bit of a snob.
Dear James,
Your video has changed our experience of coffee. My wife and I were struggling to get anything other than a bitter brew from our Bialetti. We were about to give up. We talked desperately about switching to tea. Then, looking for a coffee maker on Amazon, I came across a comment (thanks to the author) urging us to watch your videos. And then it was a revelation! Every morning since, the delicious nectar has perfumed the house and delighted our palates. We follow your protocol to the letter. You're a benefactor, an enthusiast with an uncommon benevolent pedagogy. Thank you James Hoffman!
dude. Awesome
I did switch to Tea and it's also fine.
You can like both tea _and_ coffee.
coffee and tea huh ?
about a year ago - i started adding tea to my coffee
before i got the moka a month ago -
at first - i put the tea bag into the 15 oz cup of keurig brewed coffee for about 3 minutes
after that - i put the tea bag in the path of the keurig brewed coffee flowing into the 16 oz cup ( used a metal filter that was positioned at the top of the cup and held the tea bag )
.
now using the moka 12 cup ( 15 oz )
i tear open a large tea bag and mix it with the coffee grounds before brewing ( wonder why i never thought of doing that with the keurig ? - i use a reusable k-cup that i put my own ground coffee into it and i could have done it easily ) ( i will remember to do that in the future )
@@kablammy7may I ask how you came up with that idea and what does it tastes like, please? I've never heard of putting tea in coffee. Maybe I need to come out from under my rock LoL
Because of this video, I started with adding boiling water instead of ice cold water. My mokka coffee came out thick, not bitter and absolutely wonderful. Thanks internet and James!
So much to learn ❤
I've never understood how anyone could drink the harsh muck that the mocha pot always made when I tried to use it, but I now understand that I was doing EVERYTHING wrong😂 maybe time to dust it off again and see if it can redeem itself (or I redeem it)
how do you assemble this thing after pouring boiling water in the base?
@@mdbrable carefully
@@mdbrableuse a tea (dish cloth) towel or oven glove to hold the base..
I remember the first time getting one these things and going for an extensive test run. 10-14 cups later I had figured out the optimal formula but no longer capable to sleep
😂😂😂😂😂😂I need that energy
I wondered why my coffee were so strong, turns out I got the 6 shot model and I was drinking all of it
What ratio of coffee to water did you find was best, and do you tend to go for a darker or lighter roast?
I binge watched all of James' espresso videos and started to test out our office espresso machine (at 6 pm). 1.5 hours of sleep later that night :)
Please give us that optimal formula good sir
James, those three videos about the Moka Pot are pure gold! The Moka Pot is my daily driver, so to speak, and I always followed your original guide video. I'm using a gas burner, and used to cook on medium heat all the way. Since your 2nd video, I use only low heat and hover the pot above when the coffee starts to come out. As a result, I almost get no sputters at all, and the coffee feels creamier and velvetier (or probably is just less bitter than with my old method). The internet is full of snake oil nonsense videos, thus I'm very glad someone is still having a scientific approach in 2022.
@RIDDLE0MASTER I've had a Moka Pot for over 15 years but only used a few times when I first got it, I obviously really didn't know how to. Since watching James's guide I have tried again and now I look forward to the weekend so I can indulge in a 6 cup Pot all to myself. It takes me quite a few hours to come down afterwards but I do get a lot done on my days off. I tend to do a 3/4 basket with Lavazza Rossa and now also use mineral water, it made a huge difference, the tap water is a bit pants around here. Very low gas, grab it on the first splutter and cool, add all to a mug then add some frothed up warm milk.
@@Sol3UK I also use a 6 cup pot. I use a manual grinder (which belonged to my great-grandma) with dark roasted Arabica, but during the working week, for the sake of convinience, I brew a pre-grounded coffee from a local Supermarket brand. Since the grind size is way smaller, I fill only about half of the basket (around 2 full tea spoons), otherwise, the safety valve goes off.
I love how James tries to disprove his own theories and really put his, and everyone else's, ideas to the test. Really makes me want to try it and must be great to finally be making the coffee you deserve each morning with his help. Good on ya.
Yep, this is one of the best snake oil nonsenses on the tubeyou.
@@stephen300o6 You are factually Incorrect.
This was actually a complete gamechanger! I've never managed to make a particularly nice cup of coffee from my Moka pot, and with your help I just made one of the best cups of coffee I've ever had. Thanks James!
You are not alone... talking about the first part of your comment 😅...I hope to say the same about the second one... watching this video 5:00 in the morning...
Alright then; here is how you can make it even better. This guy is good, but I say my technique is even better. Put the upper part into the freezer for 10 minutes. Fill the water until the middle of the pressure release valve inside. Put the bottom part on your stove and on medium, boil the water WITOUT the coffee holder part, so open you can see the water. Fill your coffee holder part with coffee (you may have to compact it a little bit, depending on what coffee you use; this is a variable and you have to play with it to find the right compacting). When the water starts boiling take the bottom to the side and put in the coffee holder and assemble the upper part from the freezer. You need to tighten more than you used to, because of the cold expansion rate. Obviously you need a towel because one part is hot, the other is cold. Do this very quick and put back the assembled unit onto the stove with the lid OPEN. Once you see first sign of coffee, turn the stove to the lowest setting. Coffee will come out extremely slow now, releasing all the aroma in the coffee holder. Now wait with the lid open and see until coffee start sputtering. Now close the lid, put the stove to medium and wait a 3-5 more seconds, but NOT longer. Serve right away. You will see that this will bring out some extra aroma! Aroma is getting less, with heat. That is why you pre-chill the upper part. That way, the temperature in in the tub is a bit less.
@@mrtopcat2 interesting ... I'm using a 6 cup Venus on an induction hob. I noticed in the second video that the upper chamber got really hot on the stainless steel moka pot.. Which is probably why you put it in the freeze first?
@@paulwdoyle Yes. I have seen coffee start slightly boiling in the upper part, near wall areas and that is why I was coming up with this workaround of pre-chilling the upper part. Obviously, once assembled and brought to the stove, the upper part will quickly loose it’s chilled state. Yet, the pre-chilling effort still seems to help just enough to prevent all that upper boiling. By the way, I have both 3 cup and 1 cup units, but for some reason I am getting even better aroma with the 1 cup unit. Don’t get me wrong, I am getting awesome aroma with the 3 cup unit too. But so far, the 1 cup unit just beats it ever time. I think this may be due to different ratios and compacting, which I am still in the process of fine tuning. Oh and I am using Dallmayr Espresso Monaco.
Amazing how these little tricks can improve your coffee experience.
Coffee to this guy is what bubbles are to small children...
I wish anything made me that happy
Two misconceptions you cleared up for me: 1: my family (and many Italian immigrants to Canada) called Moka coffee espresso around me when, clearly, it is quite different. 2: In my home, we always thought that the sputtering stage was just a sign the water was running out and the coffee was ready, rather than a sign that the system was overheating. The result of seeing this video is that my coffee has massively improved in quality (it is sweeter and more nuanced with less cutting bitterness). I brew Moka coffee every day of my life, so I couldn't be more thankful. Excellent content.
Their is no such thing as Moka Coffee, a Moka pot is used to make espresso, don't be a mangiacake
@@ackzz Its definitely not espresso using the classic definition. A Espresso is brewed with a ratio of around 1:2 with something like 8-10 bar of pressure.
Anonymous Cantor. Thanks for sharing. Nice you have this Moca Pot everyday. It is new to me and I too learned a lot from this video.
@@TheDestrikter not only that but by definition espresso is brewed between 8 and 10 bars of pressure, whereas a moka pot only reaches roughly 1 bar.
I am in Chicago and I had the same misconceptions as well. I learned from an Italian citizen who lives in the US. I just could say "Ditto" to this whole reply.
My dad and I have bonded for the past couple of months over the Moka pot, and trying to get a perfect brew. Can't wait to try this with him!
Awww that's so wholesome! Have fun with your dad!
Imagine having dad
This video helped me a lot with my new moka pot! But I'd like to share some tips I had to find out by myself: smaller pots are more difficult to use in terms of heating (James says some things about this, they overheat very quickly), and if you have an electric stove like me, it's even more difficult. An Italian friend suggested me to use 2 burners in that kind of stove: one in a medium temperature until the coffee starts to flow and then quickly change it to another burner at low temperature. I tried it and it works very very well! That tip of putting the moka on the edge of the burner may work, but only sometimes... It is very difficult to replicate the temperature from one brew to another. You can also use only one burner at low heat for a longer time, but I found out that the coffee loses aroma and water evaporates more during that longer time, so you get lesser amount of it out... I hope somebody found this useful 💜🌈 enjoy your coffee😍
It is February 2023, and I just made the most satisfying cup from my moka pot using this technique. Thanks James. I shall be using my Bialetti more often.
One thing I'd add as if you're going to be pouring coffee from the pot into separate cups, you must stir it first as there's a definite layer of dark coffee at the bottom and thinner coffee at the top. You can see this in moka pots with a see-through upper chamber.
shake it in the pot before pouring.
I saw they do that in Italy.
I pour into the cups, evenly distributing in 3 steps
The lighter stuff at the top is my favourite!
Good tip, thanks
I’ve been brewing moka pot for years (love it). I watched this, and all I did was 1) use a paper filter and 2) keep the spout from sputtering this time. And WOW. It’s like I just drank moka pot for the first time. Delicious. Thank you!
It was always intuitive to me that when it was sputtering, the coffee was overheating, so I would immediately pour the coffee so stop it. I'll refine that technique now. Also, whenever I got to the bottom of the cup and saw the fine coffee grounds I knew I should get some filters to keep that from happening. Maybe I will now. But my coffee is pretty damned good and early morning isn't the time to get too picky in my book. Using a Moka is time consuming enough.
La mia se daño la agarradera porque la flama de mi estufa la hizo h aguada
The paper filter is a hot tip .. I use a #4 Cone Filter cut to fit with the lid from a Mason Jar.. makes 4 filters/ea. My biggest issue is overcooking it during the brew.
My family is Dominican and we grew up drinking coffee from what we call a greca (which I now know is a moka pot). Always thought sputtering was oh it’s done lmao😂Love making coffee in my greca everyday 😊
Same!
It's a "greca" in PR too!
This is how we Cubans have brewed our coladas ☕ as well but we call the Moka "La Cafetera Cubana." 😆
It amazes me how this machine actually brews the best coffee ever!
This video is too complicated. Bustello rocks n i dont have greca just use small thin pot
That part is true, traveling in Latin American countries, the Caribbean, they told me "listen for the sputter" to tell when it's done
Gotta tell ya! Being Italian, I've been brought up on this from a little lad to present day and in recent decades tried so many different ways to tweak for the best results, but never thought I ever had it perfect. Until watching this! I suppose my most recent 'tweak' is about 95% there. I'm now gonna hit that 99-100% mark, owing you a big shout out! Thank you for this Sir! 👍🏻👍🏻👍🏻❤🇬🇧
The difference between my morning coffee (before watching this video) and the coffee I made in the afternoon after I stumbled upon this was absolutely REMARKABLE. I don't think I've ever had a better coffee at home, and all it took was this perfect explainer of how the brew works. Thank you very much, good sir! ^o^
look up adding salt
@@rocketsmall4547 salt ?
@@DokulilJiri like tiny amount.
@@DokulilJiri A very small amount of salt mitigates bitterness. Old style boiled coffee folks used to add an egg shell. That makes actual chemical sense because the calcium in shell will react with acid in the brew and mellow it.
@@theeddorian I’ve put ground egg shells in with the grounds in a drip coffee machine. However, I found that too much really blunts the taste of the coffee and makes it bland. I think a small amount of acidity is important.
The things James learned through a series of controlled experiments took me about 10 years to figure out by myself. Aside from the paper filter, I really have to try that. The difficult part is to brew on unfamiliar stoves. It's almost as if the stove is part of the brewer, which is a bit annoying.
I agree! I went from brewing on a gas stove to a cheaper exposed electric (one of those old ones where you put your pots right on the coil), and it completely changes the flow of how you brew. I will have to try his suggestion of preheating the hob to see if that brings it more in line with what I'm familiar with.
its the same when cooking. you can make a perfect meal on your stove with your pots. try doing the same in another house and suddenly youre an amateur again.
That's the whole reason for getting the heating plate, as it will cool down at the same rate regardless of which stove you use, meaning all you have to worry about is when you need to turn off the stove because the residual heat of the plate will be a constant.
@@kuurbis The most difficult are the coils that have no true "low" setting and only pulse the heat on and off in order to provide an average of a low temperature. They are maddening.
The stove is absolutely part of the brewer. We just got a new stove this past week and now I have to learn how it performs and what quirks it may have.
Thank you James!!!!
I've owned the Moka pot for like 10 years and I've been drinking burnt coffee for 10 years!
Today, after 5 practice pots, 3-4 youtube videos and a few hours of frustration, I finally managed a high quality Barista, coffee-shop standard latte at home!!
If you're on an electric stove, preheat the stove like James said (I put 5 out 9 - the highest setting) and do the temperature surfing technique while watching the flow rate like a hawk!
Who would've known brewing a nice cup of coffee can be so difficult!!
I’ve been making a coffee in the same Alessi 9090 moka pot for the best part of 35 years, then I came across this video and now I realise I’ve been enjoying burnt coffee for all those years. Just after one test the difference in flavour and texture is incredible.
I love how casually James says "we took a Moka pot like this and sliced it in half". HOW DIFFICULT MUST THAT BE 😳
Such a clean cut too, I wonder how they did it?
@@zyzda22 probably a high pressure water cutter
Edit: or more likely, one of those wire cutting machines, I forgot about those bad boys
Easy enough with the right tool
It's aluminium, not vibranium
plasma cutter should do it cleanly.
I remember many years ago, in Cremona, my hostess placed the pot in a saucepan of just simmering water which she stirred continuously.
I remember it was exquisite!
Now there is an additional technique that James should investigate!
Thank you for this breakdown. Been using my Moka pot for over a decade and never thought to check out better techniques! What a difference in curbing the bitterness! Thank you!
I followed all your advice, and I truly could not believe how delicious the coffee I got was. I have some dark roast beans that I manually grind, and I tend to add cold water to the pot, and I tend to let the pot brew closed until it doesn’t sputter anymore because I thought that’s when it was done. With your advice here, the bitter flavor I thought was normal is entirely gone, and what’s left is an extremely rich and delicious brew. Thank you so much, I’m never changing this technique
OMG! These tricks improved my drink on the Moka pot like...100%! I used a light roast coffee (yellow honey) yellow Catuaí from Minas Gerais and it tasted amazing. Thanks, Mr. Hoffmann! I love this channel so much!!! Greetings from Brazil :)
oi karina! tudo bem? cê pode me passar a marca de café q cê comprou?
@@PedroSoaresLou tem Catuaí amarelo bom e com preço bom na unique cafés, que é uma marca de São Lourenço. Eles entregam no Brasil inteiro.
@@PedroSoaresLou Como o Matheus disse, tem na Unique 😉
James,
An absolutely amazing technique for creating (or improving) a delicious cup of coffee from a Mocha Pot. I adopted your technique in front of my “very traditional” Italian family at our weekly weekend get together, and had all sipping with eyes closed and smiles and saying “Perfetto” .. Quite the compliment from self acclaimed “coffee experts”.
Thank you so much for sharing!
Is your family Brad Pitt?
@@whothennow24 Gorlami😅
@@whothennow24 BRAD
FRESH COFFEE
BEANS
"Perfetto
I've been struggling to get a decent cup out of my moka pot for years, and thanks to you I've finally got it. The final piece of the puzzle however was grind consistency. I tired this method using grounds from a blade grinder a couple years ago and had horrible results, but my housemate just got a Fellow Ode and it made all the difference. Thanks James ❤
I've been starting my mornings with a Bialetti coffee for three years now and I'm happy to hear that I am doing most of the steps you mentioned correctly. I did learn a few things and can't wait to try them out with my next cup.
Thank you for putting this up!
I once accidentally ground my coffee beans "too coarsely", but then noticed that the coffee tasted so much better to me. Since then I always use a grinding degree of 5.5 from 1 to 8.for my simple dark espresso blend. Many guests also tell me that they have never had a better coffee from a bialetti. 🤷♂
I think the coarse grind actually prevents it from being over-extracted, so you get a smoother cup and less bitter taste.
I was using my Bialetti “incorrectly” for YEARS, burnt/bitter coffee from leaving it on the heat until the boiler was empty.
Definitely going to try adding a paper filter to see how I like it.
Yes, add the filter and avoid the 'angry-sputtery phase'. Your brew will improve (well, mine did anyway). Enjoy!
wow how was that? probably cleaner and sweeter cup of coffee
@@rafaspam Exactly, less bitter and sweeter.
Another great option is to consider a different filter. I have changed my filter in 3 cup version and it significantly improved the extraction. The filter is made by E&B labs from Italy. It's called competition filter for Moka pot. I love it.
sameee! i've been making burnt coffee with moka pot for 2 years now. tried the techniques in this video, now my coffee is so smooth i'm not used to it, lol
I bought a one cup version at the thrift store today for $6.00 and made a beautiful cup of coffee as per your technique. I worked perfectly on the small simmer burner on my gas stove. No sputtering....just a perfect slow flow from beginning to end.
I think you paid too much for it ! I've bought so many different ones at different thrift stores for much cheaper!
@souadghazal2533 Thrift store prices vary wildly by region, unfortunately. That sounds about right for my area.
Just make sure it's made of Stanley Steel and NOT aluminum. Aluminum seeps out little by little and with time could cause sickness
This completely changed my results, I was doing it very wrong for years and now I can make a perfect cup without the bitterness!
I loved this series!! I'm Cuban, and the Moka Pot is the traditional way we make our coffee! We call the Moka a 'Colador' :)
Fun way to experience the classic "colada": In a seperate cup, put like 5/6 tablespoons of white sugar, and when the first few drips come out from the Colador, pour into the sugar cup and whisk away with a fork! You're looking to develop the sugar into a creamy/foamy texture with a light brown color. When the rest of the coffee is done, you pour it into the cup of foam, and serve your "shots" out of that cup!
that sounds delicious!
@@RamtheCowy It is! I asked around for the term and it's called "Espuma" or like google says 'culinary foam' so you're essentially using the sugar mixture to make the shot appear as if it has milk in it and give it that frothy, creamy texture.
Really nice tip! I'll try that. Hello from Mexico
I'd hear somewhere that Cubans also put the sugar directly in the pot with the coffee grounds, maybe using brown sugar? Was someone playing a prank on me or is this actually done in Cuba too?
@@writerboz I personally haven't heard that done before, and we usually stick to white sugar from my experience. The only time I've put brown sugar in coffee funny enough is recent due to my Puerto Rican husband lmao
The only thing I can think close to this is when you're done mixing the espuma, the finished coffee is poured on top of it.
I won't knock the thought process though given the state of Cuba- it might be easier to mix all that together because rationing in general is a huge dilemma there, and to make the espuma you need a decent amount of sugar- to people in areas better off, it may not be a lot, but it's a heck of a lot in Cuba.
Good information. There's a bit more here than I could absorb, but applying just two elements of the technique (pre-boil the water, and don't let the pot splutter) produced big improvement in the taste of the coffee. I appreciate the advice!
Low heat too.
Hahaha same here
bialetti says on their site to use room temp water
Purchased my first Moka pot yesterday and followed these recommendations while making my first brew. Very happy with the results! Thanks very much!
I watched this yesterday and went on to try it. Results have been amazing, even without an AP filter. I shall order some today. I was one of those people who thought that cleaning the top chamber wasn't necessary but now I have to find out the best method for cleaning it. Thank you James for a great video..
Just tried a dark roast, which under normal conditions, tasted bitter. The coffee I just had, trying it the way you explained, was absolutely fabulous with rich flavours of plum and chocolate 🍫🤗 Thank you, I have never had it explained to me how to use one properly before and now I will have another one 🤗
what was the ration exactly that u used?
Always let it sputter. Now I understand why my coffee was always bitter 😢. Thanks for sharing your experience.
We obviously like bitter coffee! Ours of any size always splutter and we have 5 different size pots!
Same, now it makes sense!
Just bought a Moka for the first time, always heard great things and have had it on my list for a long time. Used the techniques and topics explored in this series to understand my new device and, this morning, I brewed a truly divine batch of coffee for myself and my partner. Thank you for your unparalleled insight, James!
I never really liked moka pot coffees, but I stayed curious and it got me here. Aaaand it changed a lot. I used to make all mistakes possible. From cold water to allowing it to spurt, and I got very bitter, unpleasant beverages. No more :) Much better, this video is really a gamechanger for me.
Just been given a 1 cup moka pot for my birthday this week. It's tiny, and more adorable than a week old kitten. Already cutting aeropress filters to size. The tip about taking it off the heat as soon as coffee start to come through is super helpful. Going to have fun perfecting my morning shot. Thank you.
Oxo cold brew filters fit perfect
@@MD-th6lj Cheers for that. 👍
Cuter than a kitten?
Are you looking for a fight my good sir?
@@reubenk1615 Let me have a coffee or two first.
Hi, how is the moka vs aero press?
There's not much more rewarding than that first bit of coffee spilling out of the stem, I get so upset if I walk away and miss it lol
I absolutely love watching coffee nerds at work. You speak with so much passion and love in your voice! While i won't exactly be using all of those tips (I am not exactly a "pro" coffee drinker, i don't really feel much of a difference anyway, as i was raised drinking burnt, overextracted coffee my whole life), it did help me out a little bit. Thanks!
Wow, talk about “Your doing it all wrong”, having been using Moka pots for over 50 years, (I don’t drink tea, or alcohol and I hate normal water, I only drink coffee) I followed your instructions to the letter, lid up and watching intently as the nectar slowly and quietly flowed into the top chamber, then poured into a pre-heated mug, nectar from the Gods, best mug of coffee I’ve had in years, thank you James for sharing, definitely worth a sub. 👍😃
The idea of using low heat was a complete game changer! I've breen brewing with James' old technique for a long time, but once I started to use low heat instead of maximum the coffee started to taste much better. Thank you!
I switched over to stating the brew with hot water a few years ago, when you first mentioned it. It does make for a richer, sweeter and less bitter brew
Well done James! I was in the coffee business for many years dealing with high end ( Q rated 93 zone ) coffees. I got to say that I learned something here that I'm excited to try. This old dog learned a next trick. Thanks and all the best
For those who put cream/milk and sugar, I substitute condensed milk. If you’ve never tried it, you’re missing out. Put the desired amount in the bottom of your cup and you can even layer the coffee on top. Condensed milk is a game changer!
oh nice ! Thankyou !! Sounds like a candy cup, Im going to try !!
The Vietnamese way!
So agree. Condensed milk user for 60 years
My Italian family has been using the moka since the beginning of time. We all agree that it tastes best when the basket is only about half full. It’s not like regular espresso but it tastes fantastic.
Agree!!
I have just been given a manual grinder. What setting should I use on the manual grinder?
@user-bm6xc1qh6i my hand grinder is levels 1-6, I use level 2
@@TazBo-wd2ig I find that a slightly coarser grind than normal espresso works best.
What a difference! I boiled my water, left the lid open and pulled it off the hob just as it started to sputter. Result? The best moka pot coffee I've ever made. I could enjoy some filter papers but I had almost no sludge as I ground it slightly more than I do for pourover but less than for espresso. THANKS.
I have added 3 changes to my practice:
1. Use boiling water
2. Manage temp / avoid sputtering, etc
3. Add paper filter
I brew a 50/50 blend of the Illy Intenso and Lavazza Red I can get at my supermarket
My cost per cup is 2p higher. The taste is £1 better.
I think 85p of that is thanks to the filter
Thanks, friend.
Of all of them out there, this is far and away the best take on the fundamentals of a good brew. Thanks!
This series has been wonderful! You've inspired me to break out my moka pot after more than a year of brewing with only the Aeropress. Thanks to you, I brewed my best moka pot coffee ever this morning! Boiling water, low heat, and the right grind size led to a nice even cup with almost no unpleasant bitterness. Bravo!
Same! So good 😊
I’ve been stuck to my Aeropress for years but I’m gonna dust off one of my 3 moka pots tomorrow. Exciting moments in a troubled world! Thank you 🙏
Reached a phase where I had to start from scratch w my moka bc nothing (except a professional made Americano) tasted good. Thank you!!! Success!!! The whole method about starting w hot water, monitoring the heat has changed all. Also did a major moka cleanup. The most delicious stovetop espresso in years, clean, full bodied, not edgey. Pure yum. Thank you!
I love my Moka pots! The first time I used it, I realized how good a coffee can be. Before that I only tolerated coffee, and preferred the sweetened coffee drinks. I think I’m a bit too sensitive to bitterness (everything above milk chocolate is too bitter for me), and so I don’t really like espresso and other forms of brewed coffee, but the moka pot allows me to get the deep, rich flavors without the overwhelming bitterness.
I just tried to brew a cup using those adjustments and it turned out perfectly! Thank you (:
Stopping the mocha pot before the sputtering phase definitely makes the coffee less bitter. Thank you. Great tutorial.
This is almost exactly how I brew my moka pot. I tend to stop the brew a bit earlier though, and use a wet rag to stop the brewing before any sputters at all. I have had the sweetest, richest, most delicious-tasting cups with a moka pot, and also the most bitter, harsh cups as well. It is such a fun device, and has lots of variables to play with. I like the discussion about the roasts though. When I was using moka as my daily driver, I found that every new bag of beans I got would need to be dialed in a bit (with regard to heat, flow rate / time, when to stop). It makes a bit more sense hearing you talk about the roast level and grind and water amount.
so a medium-dark roast will require less water according to james? it will reduce the bitterness that comes with it. and makes it thicker i presume?
My family is Cuban and we used the thin cylindrical style moka pots for most of my childhood. I've always just been used to the bitterness but I'm excited to try these steps to see if I can get something less bitter and a bit more extracted
Awesome tips!!! The brew I’m getting is much less bitter and very clean now. Current circumstances forced me to use a moka pot for my brews and after making the the recommended adjustments I’m in love!
By far the best video I have found about the moka pot.
Here in Spain we have that burned coffee taste, which I am of course used to. But training your palate in order to try and experience with a good flavoured coffee is part of evolving
And we still have "torrefacto" being preferred by many people 🫠 (for those who don't know what "torrefacto" coffee is: it's Robusta coffee roasted with sugar (+ Achicoria sometimes)... it was a cost-cutting measure in Spain, Portugal, and Latin American countries... In Spain it was especially used after the Spanish Civil War. It's bitter with a burnt sugar taste... and especially older folks still like it around here...).
I've been doing almost exactly this for about 10 years. The hardest part is I changed my stove, as the old one died, about 2 weeks ago, so I am having to learn the cooker a bit. Getting there now. I prefer Moka coffee to espresso. There... I said it.
You prefer Moka coffee to Espresso perhaps because most of home and bar espresso machines aren't done properly ?
SMEG! = )
Yep - I'd also reasoned and experimented my way to this technique. I usually use a 6-cup, medium+ roast, low-medium gas until coffee appears and then minimum flame. I tend stop it about 5mm or ¼" from the bottom of the spout V so it doesn't even begin sputtering. Delicious, mellow, rich cup. JH supports my feeling that I don't miss much from the last of the extraction since my roast is not light.
My one change is I was fully pre-boiling the base but I'm switching to adding boiled water to a cold base. It's mildly less convenient to have to watch a little longer for the coffee arrival, but putting a minute on the stove timer allows me to do some other things without forgetting to come back to catch it.
I feel like I get a cup that may not match the /best/ espresso I've had, but is every bit as delicious as many, but from a durable and simple $40 machine and a $120 grinder (I also roast in a $30 popcorn popper). It does take some time, but I enjoy the ritual and the break it forces on me - in much the same way as I'm slightly jealous of smokers for their excuse to stand outside for a 10 minute break every now and then.
I suspect if I hadn't dialed in Moka brewing I'd be constantly haunted by a desire to drop $2k on an espresso + grinder, but as it is I doubt I ever will.
@@samueldanan891 no doubt true, but that also points to the fact that, while the Moka is tricky to dial in, so is espresso. It's probably easier to get truly /bad/ coffee out of a Moka, but having been using it for a few years, I have to say I have no problem consistently making a delicious cup. And the big elephant in the room is a Moka costs ~$40.
@@wjcferguson I picked up my first Moka pot in a Jumble Sale for £1
I've owned my (Bialetti) moka pot for over 10 years and I thought I was able to extract some pretty ok coffee from it. But with this video I understand it so much better and I feel I can start tweaking my brew even more. Thanks a lot!
i have a 12 cup - 15 oz moka pot
today - i tried putting my induction plate on high for a minute or so then turned it down to the lowest setting - ( at this setting - the induction power goes on for 5 seconds - during that time it starts at about 250 watts and goes up to 400 watts - then it shuts off for 5 seconds and repeats )
it took a few minutes for the water to begin brewing out the top and it ran quite slow during the process up to the end
it is correct that the coffee is less bitter when you don't let it froth wildly at the end
So glad to have found this channel. As it turns out I started adding boiling water to Moka pot out of laziness for having to wait it for it to boil. So many times have been distracted and walked away to have it boil dry, or even boil over to put out gas. Changed ways now and impressed by improvement in quality of the pour.
It's amazing that such a relatively simple device has so many variables that can lead to a great tasting cup of coffee to one that is very bitter and difficult to enjoy. I think timing is quite a crucial element with a Moka pot. I have always found that once I add boiling water to the water chamber (especially if the Moka pot is cold) that the water cools down a little bit. So before I add the basket I tend to put the water chamber onto the stove for a few minutes to maintain a good temperature. As soon as I start to see little small bubbles in the water chamber the water is likely hot enough ready to add the basket and get everything tightened down. Then I reduce the stove heat essentially you want a steady but slow stream. For the basket I tend to use a metal prong to get rid of any clumps (a dry basket is crucial here if you've just washed the basket make sure the piece is completely dry before adding coffee otherwise you risk clumps before even beginning to brew). Heat is also very important too hot and it will brew too quick and lead to bitterness, too cold and you'll be heating up the coffee in the basket for no reason which can also lead to bitterness and LONGER wait times (important for the first cup of a morning).
You did it! You rescued my coffee! Thank you so much. I’ve used moka pot for years, always bitter. I just brewed my fist cup of smooth Moka Pot coffee thanks to you
I've had a Moka pot for years and stopped using it as the coffee always had a burnt taste. Came upon your channel last night and today I drank my first tasty moka pot coffee. Thank you so much...
This video was my baseline in learning how to use my moka pot. James really did touch all the right notes and covered all the proper bases in brewing with this method - i've made adjustments of my own it really would have taken longer had I just have to figure things out "in the dark"
I only recently began brewing coffee at home after I was given 3 different sized moka pots as a present, and have since always struggled with reducing the bitterness. I didn't really know if I just needed a lighter roast or if I was doing something wrong during the brewing process, and this video has given me a lot of different, small changes I can make one by one to figure out what creates the best result for my taste buds, so thank you very much! This has been super helpful and insightful :)
i tested this out, and i got my coffee less bitter with cold water in the pot and setting my electro stove to 7 out of 9, it is a slower cooking process but tasted way better than with hot or nearly boiling water.
Can you send me one of them? I just blew up mine, forgot to turn off the gas. Otherwise, these tricks really have helped getting my coffee to taste like real coffee and not just burnt out tarr 👌
This was GOLDEN! I got the smallest Moka pot as a gift from my parents 3 years ago and still haven’t managed to learn how to use it! Will try out your tips today 💛
Do it! It’s such a fun little ritual, and these tips made my good espresso go to awesome 👍
I have been using the moka pot for several months now. It does take a little while to perfect and needs your attention to avoid it producing a bitter cup of coffee, but once mastered, forever loved!
Wow. Amazing tutorial on a Moka pot. I came across a Moka pot 25 years ago and had no idea there was a technique to gaining a flavorful cup of coffee from Moka pot. Now I know! The sputtering at the end of the brew was not something I avoided but didn't know any better. Thank you.
A slight alteration to your technique that I find works for me is to have a pot with water (a bit warm) on the stove next to where I'm brewing. Just before the sputtering phase starts, I just plunge the bottom of the Moka pot into the pot of warm-ish water, and it immediately stops the brewing/sputter. It's just a bit easier/faster than running to the sink.
I do exactly the same, but use cold water in the pot. Is there a reason for using warm water instead of cold ??
@@daveweststand3508 lessening the likelihood the pot will crack under thermal shock.
@@davereichert Yes, I did wonder if that was the reason. In future I will use warm instead of cold straight from the tap, because I've noticed a large hissing sound when plunging in in the pot !! So, I think you are dead right, Well done !!
@@davereichert huh... good point, I was using cold water too. I don't mind the chaos of it but I would mind if the pot cracked.
Our espresso machine broke so decided to try the moka pot my parents gifted us and has sat in the cupboard since, used this video as a tutorial on how to use it as I had no clue and this is genuinely the best coffee I've ever made at home. Thank you so much!
Years of frustration about my Americano have come to an end! I tried it the way you explain it and my Americano suddenly tastes SO delicious! I LOVE IT!!
Your tips on how the control the heat are the first actual useful advice I've found! I have an induction stove and have been struggling and tossing out cup after cup of bitterness. I tried using a frying pan and whoa! So much more control! Just got a much improved cup. Still not perfect but much better. I'll keep working on it. Thank you!
Never used a Moka pot before but since I was tired of paying the high price to get a good latte I thought I would give it a try. I was fortunate enough to find your video before I started making my own brew and have to say that my home brewed latte was every bit as good as the ones I had to go out to enjoy. Thanks for your simple but educational instructions.
Two personal tips to "improve" this amazing technique (thanks James):
- I think is better to place the paper filter in between the metal filter and the silicon piece, because the paper can interfere with the pot sealing, unless you close it too hard (and even so).
- Wet a kitchen towel with cold water and place it close to the fire. When the brew is ending, you can just place the moka ON the towel, and wrap the lower part of the mola (boiler) with the tower. Even if you are not cooling the boiler so it is not hot at all, you are cooling it enough to stop de brewing. Furthermore, you can serve the coffe immediately, so the brewed coffe stays less time in the moka. You safe time, you safe water, and you avoid accidents by not rushing the get a hot moka under the water.
Was given 2 moka pots, one small, one large, and just used them to decorate the coffee island. I had no clue how to use them, and was told the coffee wasnt very good compared to the effort it takes. I feel he was starting with cold water and letting it sputter.😂
Will try your methods in the morning. I adore a nice Americano. ☕
Got to this video from the comments of your deep fried bean experiment.
Probably one of the best overall guides on how to brew using Moka Pot! Thank you :)
I was always frustrated with coffee. I thought that I just need a really expensive espresso machine to make good tasting coffee, but through your videos I learned how much there actually is to a Moka Pot. It's so much fun to change the way I brew a little from time to time and see how the coffee can shift a tiny bit in taste. I never thought that I can control so much flavor and bitterness with such a simple stove top brewer.
I love your videos, great work!
I just tried using my potbelly stove, same as if I was using an electric hob, and moved the pot to the edge when it started flowing. Wonderful coffee, not too bitter nor underextracted, no sputtering. The fact that I didnt need to rush over to close its lid is even better than the coffee. Normally it'd leave half of the water in the lower part. I checked, the bottom is almost dry.
We all knew that Potbelly stoves are perfect for Turkish coffee but honestly, I won't be using gas for moka pot ever again (at least during winter)
I have had my Moka pot for a while and always use the same coffee Lavazza Rossa . I followed your technique and have to admit I've never had such a great cup of coffee out of it before , good strength of flavour yet so smooth . Thankyou .
Pre-boiling the water led to shorter brew time and this fact makes me use my steel moka pot more often.
Great piece of advice.
Also I've bought an induction plate (one burner, not built-in) and it makes it easy to regulate the heat.
This was really helpful. I always used to start with high heat, I thought that's making my brewing faster. Now I'm using your technique of starting with low flame. The results are pretty great I'm getting more coffee as well as better taste.
Been using a Moka pot for many years and had no idea the sputtering was bad. I do turn the electric burner off as soon as the coffee starts flowing, using only residual heat it provides, but there's always that sputtering at the end. Will modify my technique accordingly!
Dude same! I always let it heat a bit more until the air flow was visible. Now I know it’s bad
@@rizzoli7 Was it better in your opinion after you changed?
@@agent475816 yup, coffee is much less acerbic and actually tastes like espresso. Heavy and rich.
The sputtering isnt bad, its supposed to happen! Its what lets you know to stop
In fact, splashing doesn't make coffee worse. Hot steam successfully escapes from the coffee maker and rushes to the top without affecting the already prepared coffee. It's just possible that the temperature is causing the water to get hotter towards the end and move through the coffee with more pressure, taking the last flavor more intensely, making the coffee more full bodied. Thus, the first part of the finished coffee contains a lower concentration of coffee than the last part. Because of this, it seems that the coffee is bitter, but in fact there is simply a greater concentration of coffee. This is all solved simply by adding a little more hot water and then the aroma will become the same. But by stopping the process early, you're just missing out on the rest of the coffee bean aroma. I would still recommend waiting for all the water and steam to exit the coffee maker. After that, pour the coffee into a thermal bottle and drink it diluted with a small amount of hot water to taste - this way you can extract the maximum aroma from the coffee beans.
The most important thing, if you cook coffee in a copper cezve, is to prevent the coffee from long boiling, losing useful substances. This does not happen in a geyser coffee maker because coffee is not brewed, but only passes hot water and steam through itself, so you can only spoil coffee if you overexpose the coffee maker, allowing the finished coffee to boil in the upper part of the coffee maker.
Dude! This video was an absolute game-changer! My mum gifted me a moka pot and i've spent the better part of a year brewing it wrong. I followed your tips and the taste I got was life-altering! Thank you for this!
Finally! I trudged through CZcams trying to find out how to use this gadget I bought a year ago. I just brewed my first real coffee in my pot following your instructions and it turned out great. I’m surprised that I realize I need a bigger pot because I basically made a single size serving in my small one and I would love to have another without going through the entire process. Thank you so much.
This method is golden!! My god the coffee came out so good. I extracted exactly 2/3rd of the water. The taste of the coffee was so different compared to my previous all in all out technique.
Thank you so much, James
incredible! I sticked with brewing at lowest possible temperature and stopping the brew when it‘s not anymore liquid but bubbles coming out in the chamber. The difference in taste is impressive, thank you very very much for these great tips!
A tip for the sputtering: Especially on cheaper models they tend to sputter all the time. This is due a not proper sealed chamber. I fixed most moka pots with a layer of plumbing tape around the basket which holds the coffee. Just wrap 2-3 layers around the neck and slide everything to the top so it sits just under the ring.
Have a nice and steady flow of coffee
Thank you for this tip! I think that may be part of the problem with my moka pot. I tried James' method a few years ago and couldn't get it to work as well as I could other brewers. I came back to it now because I find myself wanting a poor mans espresso again. I now have weekend plans for dialing in this brewing method and giving it another go!!
Thank you so much! I'm a huge coffee snob and was gifted a mokka pot a bit a go. My first few brews were so bitter, and I felt that the flavors of the coffee I was using were being wasted. Just made a brew following the constants and its so good!
This might just change the way I brew! I've been making my coffee in a 1-serving percolator and I just bought a 3-servings percolator in Italy. I actually never thought about putting boiling water in the reservoir, but I will do from now on! Thanks a lot James!
I used this method for my first ever Moka pot experience. Extracted exactly two thirds and result was great! Thank you!
I’m delighted to find out that I intuitively arrived at doing all these things after my own trial and error with Moka pots over the years. Especially the watching the process to avoid the spluttering end stage
Some great tips here. The mistakes I've been making are letting the coffee start sputtering and using cold water in the boiler. I recently got a Moka pot specifically for induction hobs, it would be interesting to see your take on it, to see if there are truly any differences to the standard aluminum design. Thanks James for your wonderful videos!
Hey James. This is fantastic. My moka pot is a ridiculously high ratio of water to coffee - around 16:1 instead of 10:1. So I weighed the water and the coffee tastes amazing! Top extra tip inspired by your 'stop swirling your espresso' episode - stir the brewed coffee in the moka pot before pouring. Thanks so much!
Thank you for digging into the details on this! I love my Moka and have one (3 cup) almost every day over my lunch. I'm happy to learn that I have done essentially what you have suggested here. I will add the needle distribution tool technique. Also, as I'm on an electric burner I boil my tea pot, drop my temp from high/10 down to 4, and place my Moka onto that same burner. Going forward, once the coffee begins to flow, I'm going to drop the heat even more and pull the Moka half off the burner and see how that works.
David from 🇨🇦. Followed your directions and for the first time in years, since having a Moka pot, I tasted the smoothest coffee ever, albeit a smaller cup in volume. Thank you so much for your help and from now on I will be really enjoying my coffee!!!
I followed your instructions and had THE best cup of coffee I can remember. At first I was sure it would be way too strong, like my Grandma used to make, but it was so rich, and smooth, and full of flavor. I didn't even use any cream and sugar. Thank you for posting.