1 CUP MOKA POT - Best Method To Make Your Coffee At Home 

Thanks for the comment. I'm happy you got a good result

Brewing a moka is my prime method of procrastination

I make cafe americano (with some colouring of a little milk) and 3 cups of moka coffee would get me totally speeded from caffeine, and give me a mega super duper big americano. The same would go for those who make capuccino? 1 cup gives the perfect amount of coffee for americano, and the coffee bean amount used are the same as for a regular brewed or boiled (old fashioned in my country, but in my houshold we prefer that before the bitter brewed ordinary filter coffee) coffee.

Yes it is cute. And I noticed the "coffee bucket" last month when I visited Chicago. Glad you enjoyed it. Welcome to Italian style :)

Grinders quality at the end is important. A good grinder can make the difference.

Glad you get a good result with the method.

Also, forgot to say, if you have an Aeropress funnel, that the same size as the one cup basket. I place the funnel on top and holding the two, pour in the coffee grinds without worrying about spilling anything, then use my WDT tool to distribute the grinds. Give a tap or two to level them off. Works a treat. 👍

Thanks for sharing your method. I like it. paper filter makes the coffee good and thick. I like your method. For the latte art there is still time to improve. Important is the taste of the coffee. Thanks for the Aeropress funnel trick! very clever.

@@matteofromtheswamps Cheers.

great idea with the aeropress funnel . i have it somewhere. ill look for it. thanks @@AndyGait

@@enforcemark9222 Happy to help, mate. Cheers.

Thanks for the tip!

Happy I could help. Love the one cup, but it's a bit tricky.

Probably this 1 cup method can help you more with a 2 cups too. I love Comandante grinder. At the end you pay the quality. Mine has 5 years and still performing amazingly. I like talking about coffee and give tips when I can. I appreciate your time watching my videos. Anyone can get good coffee by luck, as I always say, my goal is to achieve consistency and brew that good cup of coffee everytime. Yours is a good point. Playing with variables and understand them is what makes a great Barista or in our case, moka pot brewer. There are rules, first of all understand every single variables and understand how every single changes effects the coffee. I play a lot with variables when I make filter coffee because there are so many and there is so much fun. In Moka it's more difficult to play around because you need that pressure to let the water pass through the coffee and also the stove is harder to control than an electric kettle. So it's good to play simple with Moka Pot. Now thinking about something to try is to grind coarser with a 3 / 4 cups moka and try the extraction method of the 1 cup I show in the video to see if the slow flow compensate for the coarser grind size and what kind of flavour you can achieve. I'm planning to make more content about play more around with variables, I just need time to make them. What I do every single day with every coffee I make is to record everything. This allows me to collect data and then compared them with the taste in the cup. This makes you understand a lot.

@@matteofromtheswamps very good reply, Matteo!

@@matteofromtheswamps 🤝🤝🤝

@@matteofromtheswamps Dear Matteo, i hope you are well!! Thanks you for the videos I ve watched a lot of you!! Can you please suggest a grind setting for moka pot with the 1zpresso j max grinder? I tried to calculate the 450 microns you mentioned on the video (450 microns / 8.8 microns (which the j max has per click ), equals to 55, 1 clicks, but this result is even fine for espresso. I am confused !!??! If you can suggest me a grind setting i would appreciate. The manual of j max has a grinding slot for moka /aeropress ect but i think is quite wide and I am lost ( i have calibrated don't worry). As you can understand I am playing every day with different grind setting. (The coffee is medium roast, specialty Brazilian , washed ). Thank you very much in advance! ( i use the 2-cups moka)

The 1 cup for you is like a toy 😂

@@matteofromtheswamps I will never understand it, i bought one for the hell of it and my goodness it is a trouble makerrrrrr 😂😂😂😂😂

S happy that it works and also glad you wife is very happy :)

Yeah! That makes me happy!

I'd love to see that!

If you like the coffee stick with that!

I take my 6-cup Express on and off the heat based on flow rate. Too fast, I take it off, when it starts to get too slow, I put it back on the heat. Rinse and repeat.

That's exactly what you should do. Put the level at 4 and then remove the moka when it's fast and put it back when slow down. Something similar I do in this video or in the 6 cups moka pot, without switching the hob. A video like that is very difficult to make because every country has their own culture on roasting level. My experience with Swedish coffee is good, you have good roasteries and good coffee, definitely different than Italian, UK or USA quality. I would suggest you to get Espresso roast in Sweden. Depending on where is your place you can see with your local roaster or café.

Thank you very much :)

Let me know how it went. Thanks

@@matteofromtheswamps well, unfortunately I couldn't get the same results in few tries.

Thanks for the comment! You should place the filter over the ground coffee, basically attached to the metal filter, in this way you can get higher contact time and superior filtration (there is no dumb questions)

@@matteofromtheswamps Thanks so much!

unfortunately 1 cup is tricky. i suggest to place a paper filter to increase contact time. it will come more intense and better to pair with milk.

@@matteofromtheswamps Just had some great results with the 1 cup for a single 'Cappuccino'! The method I used: 1) 9-10g medium roast in the basket. A bit hard to fit but possible. It helped to grind much finer (almost espresso level grind). 2) When the coffee starts to come out, I remove the moka from the stove until the coffee stream stops. Then I pour the coffee and check the yield (usually 20-25g). I put the moka back on the heat and aim for 35-40g total. 3) Pair with milk like in the video. Thanks Matteo! The 1 cup sure is tricky!

@@elilevi1998happy to hear to got a good result! 🎉

The black one is from “club house” and the white one from “ipa” an Italian company that do porcelain

Ciao! Thank you very much for the comment and for sharing your collection. Il piacere é tutto mio :)

In my opinion, yes.

I read you mind 😂 That is a topic I will talk about soon. For now I would say room temperature water for dark roast and warm water for light roast. I never boil the water, I keep it maximum at 85 degrees celsius.

To be honest I don't know, I never had one. I should get it and see if it works.

What kind of competition is that? Reading the rules I would chose the Aeropress, you don’t need bypass because the yield needs to be 150g.

Reply to the second question. It really depends on what you like to drink. With an espresso machine you can make an espresso shot that after can used for Latte, flat white, long black, mocha. So the application can be different

Definitely in the future I’ll get stainless steel moka pots.

@@matteofromtheswamps thanks! Looking forward to your coffee brewing videos with it.

I have a 6 cup stainless steel Stella moka and, imo, it's easier to control as the steel has greater thermal mass and I take it off the flame earlier - it percolates off the heat and there is less risk of overextraction

Hope you can get something useful from them. Thanks for your comment.

@@matteofromtheswamps I mean there is even smaller than "1 cup" Bialetti moka pot available on the market. I hope to see your review, your thoughts on it some day!

That is very up to you and your taste. adding water will chance the intensity of the coffee without modifying the extraction. I like one part coffee and one part water.

Light roast weigh more than dark roast. If you fill the basket at the same level you can see the difference, even if you grind them in the same way. The grams helps you to be consistent once you find the right dose

I use an Acaia Pearl scale

That happens when you have any fine particles in the basket, it is normal that happens as water remaining in the bottom chamber. The ground coffee is brought down by the water that is in the basket together with the coffee and that when you finish to brew the moka, this water, with the dropping of the pressure inside the pot, go back down and bring fine. That could also happen if you put the ground coffee in the basket that is already placed in the moka lower chamber

Thanks for the comment. with the 1 cup is important to use low heat and sometimes flatting the ground can create pressure. Try not flatting it, but use my method. Let me know if it works. Another problem can be the gasket, if there is steam escaping from the threading, the coffee struggle to come up.

@@matteofromtheswamps Thanks! I dont really get it about the flatting the ground (English is not my first language). Should I press it slightly to create more pressure, or just level it off? Today I tried som other advises found on YT, so I put boiling water in the bottom, filled the filter and pressed VERY VERY slightly, and cut a filter from a brewing coffee filter and put on the ground coffee. I set my stove (electrical onem, ceramic, but not induvtion) on half of max. I got 45 grams of coffe from 60 grams of water, and it tastes better than other times also (usually I have to to put it on and off to get any coffee out and then get much less coffee). I understood you video as I should create some pressure, but your answer to me indicate the opposite to me, (who is rather lousy in English). 🤣

Hi again! Now I have tried the moka pots for some time. The 3 cup works fine on "low temperature" but the one cup... If too high temperature, we all know what happens, but when I have the same low temperature and slow flow as on my 3 cup, I get 25 % less coffee. It behaves like it is done (the bubbleing and so on) but there are only 30 ml of coffee. If I INCREASE temperature some, I get 40 ml. I also can take the 30 ml and put the moka pot on once more, and then I get the last 10 ml. I feel like this is strange. Can you explain this? I load it the same way every time (and do not pack at all now, just slight tapping to get even distribution). I can add 1 or 2 filters that I cut from cheap drip coffee filter, but it makes no difference at all for the problem with 30 ml coffee if low to medium heat, and 40 ml coffee with medium heat (the coffe itself gets better though if adding filter/s). P.S. I think moka pot gives much better tasting coffee than any espresso, so I am so happy with my moka pots. I have yet to learn the 6 cup too. 😅

Top! Non ci avevo mai pensato. Grazie mille per il consiglio

It can melt if you keep the fire high (in case of gas stove)

Yes. That is correct. Different moka size different coffee to water ratio. Also coffee bed depth is also different. In fact I made a video for a 6 cups and explain the different approach. I find better to place a palate filter disk on the metal filter to get more resistance for a higher intensity from the brew

@@matteofromtheswamps yeah watched that. I think I can only get away with tamping/overloading the basket with very dark traditional italian roasts. When I've tried it with speciality coffee it always tastes sour as it doesn't extract enough. But I just can't get speciality coffee working as well in smaller pots due to the bed depth

Well, at least without making the ratio a lot weaker than I like. I want 1:3 maximum, ideally stronger

@@Domina7ion yeah specialty on 1 cup is hard. Natural processed coffee works better than washed

That could a problem of gasket. Do you see steam coming out from the threading?

I explain you this better here. coffee has density, light roast coffee is more dense so it's heavier than a dark roast that is less dense. meaning that if you put in the same space and I'm talking about volume, in this case the moka pot basket, light roast and dark roast, light roast will weigh more the dark roast. it's like for example if you fill the basket to the top with iron and another same basket with feather, which one will weight more? If you use the same coffee of course you can just consistently fit it to the top. mine was an observation in case you struggle to achieve a good coffee and you might don't know the reason. Coffee water ratio is one of the important variable to consider in coffee brewing. That why I try to explaining it.

I'm very confused about it since my 1-cup bialleti will take only 6g, I'm using dark roast but still, how can you fit 9g?

Because that is the lower I can get. Even with the lower setting, you won't get enough contact time.

Thanks for sharing this information. I didn't know about it but I like surfing so I like this term :)

Why do you care?