Bialetti Moka Express Review and Demonstration 

dont forget the "ecologic" side of this affair, the only thing you throw away is the coffe, no capsules, no filters...

Nice! Preheating the water prevents the top from getting too hot and boiling the coffee ("café bouillu, café foutu"). I keep the lid open until the steam coming out starts sounding like “bgrrrr bgrrrrr” at which point I close the lid and switch the fire off.

I got one of these given to me as a Christmas present and I love it. Simple to use, easy to clean and a lovely cup of coffee.

We left crazy (USA) and moved to Italy. The video I posted today also shows how to use a Moka. Love your videos.

very helpful, nice, informative! love the video, thanks. subscribed!

Could you have possibly mentioned that you lived in Italy for a time a little more?

My new six cup has two little raised lines (hard to see) just under the valve 👍

Great info. thank you so much.

Cafe Bustelo is the best for Moka Pot :)

4:40 The water mark is there on my unit. It's hard to see but it looks like a short one inch welded line inside the water container.

4:04 cut the talking

I own a $20,000 espresso machine in my café (see my café vlog), but use a Moka pot every morning before I go to work. Love it

I've had my Bialetti for over 40 years. I've replaced the gasket several times, but since no moving parts, nothing to break. Thanks for posting! I think I'll make a moka right now.

great video sir, I don't drink coffee but want one of these for guests, there is a certain romance to putting for an effort , that coffee pot has soul, like shaving with a straight razor, or manual transmission, or growing your own tomatoes, but not in that order, ciao

I just got one of these (the 3 cupper) and had NO idea what to do with it, lol! Thank you, Peter, for a very informative video. I also have no idea why anyone would click thumbs down for this...you answered every question I, as a new user, had about the Moka Pot. Thank you!!! :)

Just a side note, if you have an electric stove ( for us ) we need the temp to be on 8-9 ( out of 10 ) high for it to work properly.

Thank you, Peter! I enjoyed your presentation. I also learned a few things. First of all, I shouldn't expect my Moka to produce real espresso because it can't. Second, I can lower the burner temperature to minimize cooking the product. Third, I can use more coffee and tamp it a bit more than I do. Lastly, don't over-think it; just enjoy the fine cup of coffee made by the Moka Express (like the rest of the world does.)

What you describe at 8:33 is exactly how Cuban coffee is made. It's very common in Miami.

we agree with other comments indicating this is an excellent review! it is especially nice in that the presenter did not add a loud, distracting and annoying musical sound track as soooo many reviewers like to do. kudo's to the MoveableChef !

Excellent demonstration! Grazie!You are an excellent speaker and a very good teacher. THANK YOU for doing this. I took notes.

Good video. 2 things: Use coarser coffee and don't press on it after filling the funnel/filter. This gives you much better looking and tasting coffee.

I got the 3-cup recently, makes the perfect single serving for me. I absolutely love it. Simple as an old-school percolator but much more delicious. I don't find it necessary to pre-heat the water either, the top doesn't get very hot by the time the bottom boils if you heat it on a little over medium heat.

First Class Presention: This short clip leaves no stone unturned, and puts to shame the instructions included with the new product. The chef covers essentials as grind, brew time and the all important fact the product is produced is not espresso (but very good coffee). For fanatics, he even touches upon the all important principle of pressure (espresso vs.stove top). You can' rush good food, nor can you rush a presentation on the Bialetti Moka pot. I have recommended this chap's video to many to improve their coffee making skills from mediocre, to excellent. Clear, concise and a pleasure to watch, in spite of using the Bialetti for 33 years. Wel done Moveable Chef! SVE, Edinburgh, U.K.

Found mine at the Goodwill for $1! Nice video, thank you 😊

Great job explaining - let's give him a break on the tidy thing he was focusing on communication.

Best tutorial I've seen. I just bought a Bialetti moka pot because I got tired of my Keurig machine. Also, shout out to the Omega Seamaster you're wearing! Pure class video!

Been using a stainless Bialetti for one year with coffee ground between expresso and turkish (quite fine grind). It increases the amount of pressure needed to force water up through the grounds. No explosions so far. :-)

I love using the Bialetti Moka Express because it makes freshly-brewed, delicious coffee- no more instant coffee for me! This video clarified for me once and for all the issue whether this coffee-maker makes espresso coffee or not. Now, thanks to you, I know that it doesn't! It just makes delicious, freshly-brewed, strong black coffee. I first heard of the BIALETTI MOKA EXPRESS back in the late 1950s when it was frequently advertised on Italian television, which was transmitted (in black and white) to Malta (where I'm from). My mother used to serve me coffee made with the BIALETTI MOKA EXPRESS. When I lived in Canada later on in my life I used to use it on weekends. When I returned to Malta 20 years later I forgot all about it. Over the next 20 years I used instant coffee which I often found bland and unsatisfying. About 2 years ago, a local supermarket was offering, as a gift, small, stylish, glass coffee glasses made in Italy by Luigi Bormioli. These glasses consist of a "double wall" which make up a cup within a cup. This feature enhances the flavour and the aroma of the coffee while also maintaining the temperature of the coffee for longer. I just loved these glasses - and that's when I remembered to start re-using the BIALETTI CAFETERIA MOKA EXPRESS (which I hadn't used for the previous 20 years). Now, I'm hooked on this coffee maker and I'll never use instant coffee again!

Thankyou! Sitting in my apartment in Bari where the only coffee machine is one of these. No idea how to use it. You just saved my morning coffee.

Just a quick tip: I use the 12-cup Moka daily and yes, that rubber gasket can get brittle, dirty and sometimes have coffee bits embedded in the gasket. What I have found, is that monthly, I'll pull the gasket, clean it (dish washing soap, water), then coat the gasket with vegetable oil. This prevents the drying and cracking of the gasket, increasing it's life-cycle. Obviously, if it's beyond repair, replace the gasket (super cheap - caveat - I've been using the same gasket for over 18 months. No cracks, not brittle, very pliable. Stained? Yea, but still very serviceable.). One more tip - if you do pull the gasket, clean the inside of gasket area and the threads. Super easy.

Really good tutorial. Turns out I’ve been doing it right the whole time 😁 don’t understand why anyone would bash this vid. Very in depth but not droney. History I loved particularly, felt like I was in Italy for a moment. Thank you 🙏

Well, well, a friend who went to Italy turned me on to this, he said its just as good as $4,000 espresso machine, but you have to use the Lazazzo super crema beans, he made me a cup and it was smooth, and delicious, best ever, i just ordered one on Amazon ....and all this time I've been using a French press because Alton Brown said that made the best coffee, Alton screwed up that one.

Do not bother warming the water. Its the the air pressure in the tank that pushes the water up into the coffee grounds when the water heats up and that pressure increases, if the water is already warm that pressure increase is less, water at room temperature is whats required. The water in a moka doesnt boil!!! Thats why you never saw the valve blowing up, it never gets to that point) its not supposed to get to boiling temperature, its not the steam that pushes the water up. Its the difference of pressure between the initial cold water+cold air on top of the tank and the warm water+warm air on top of the tank once heated that pushes the water. If the water was boiling hot the temperature would be too high and burn the coffee, if your water get to the boiling point then the filter is dirty and clogged or the coffee was gound really fine or tamped down. The whole thing itself is designed to have the water flowing at the best temperature. One doesnt need to play with the water in any way, water quality aside, the taste of the coffee is tuned changing how fine/coarse the grinds are (ready ground coffee for moka might not be perfect because they often grind both for home espresso machine and for moka, sort of a compromise grind between the two). There is a registration mark, its a small line inside the tank, its just not that visible and with use the change of color inside the tank makes it even more difficult to see, the bottom of the valve is placed at the same height so its all is used, in the original instructions of the first models the valve was the reference anyways. Bialetti mokas always had the safety valve, what is new is that in the past it was a simple factory pre-set safety valve and now its a valve that can be cleaned when washing (in the past you had to unscrew the valve and when putting it back together there was a very small risk to change the opening pressure). The reason of the safety valve is because if you tamp the coffee like if it was an espresso machine, grind it extremely fine, or for some reason clog the filters the water would get to boiling temperature, start producing steam and raise the pressure too much. If you ask a Cuban person how they make the coffee they will tell you they take the first spoonful and mix it with sugar to make a cream, many people in Italy do the same (specially in the south) If you put one Italian that does that and one Cuban in the same kitchen they will start arguing about who had the rights to that method ;). The "Neapolitan" coffee however has nothing to do with the sugar, its made using a Neapolitan coffee maker, which looks a bit like a moka but percolates using gravity: once the water reaches the right temperature the whole coffeemaker is turned upsidedown and the water filters through the coffee puck from one tank to the other. PS: aluminum was chosen because being porous overtime holds the coffee aroma (the quantities of aluminum passed into the coffee are minimal, less than the required daily intake btw and they get even less overtime when the coffee oils coat the tank). A brand new moka should be seasoned first by making a few rounds with just water and no coffee to clean it, then making a few throw-away coffees so that the oils can coat the metal. Some people tried and disliked the coffee made with a moka simply because they drank the very first coffee made with a brand new unseasoned moka. Rinse it daily, scrub it when needed (use some baking soda if you must), dont let water sit in the bottom tank when not in use, and dont wash it with dishsoap or you will taste it for several coffee after.

My beloved moka has disappeared after a family gathering. I think misplaced target them taken. I am really missing my 3 cup midday a Americano. One thing I would highly suggest is pre heating your water. It not only stops the ground coffee from being cooked, it prolongs the life of the rubber gasket and reduces the build up of scale (if you happen to live in a hard water area). The end result can be noted with a much smoother coffee. 15/17 years of use and only one gasket. That was more due to coffee pitting than drying out. Anyway now I have a great reason to buy a brikka 😳 Although I am sad at the disappearance of my trusted moka pot 😧

If you live in the US, Bustelo, Pilon or La Llave are the best coffees for the Moka pot.

Wish I'd watched this before I blew coffee all over my floor and stove top... Lower heat next time. Great video!

For those who want less muddy and a bit creamier with a bit of créma, I cut paper filters and put one on the metal filter. No grounds pass through, oils are removed, so depending on what you are looking for, this is an option. Some use Aeropress filters so I may get a stainlesssteel aeropress filter for fun.

Great informative video. Thanks for making this! I prefer the coffee black, but if I am in the mood for milk: after I brew and pour out the coffee, I pour some milk into the top section and let the moka pot heat up the milk, wait about 30 seconds and the milk gets really warm. A lazy but quick way to make a moka coffee with milk.

I turn the stove low if I want it strong and it gets slightly muddy. For less strong and clearer coffee I turn the stove high so the water will have less contact with the grounded coffee in the filteration chamber. I sometimes add whipped cream on top instead of milk for chnage and it gives fantastic special flavour.

We preboil the water with an electric kettle before filling the pot. You need to be careful when you screw it all together (towel to hold the bottom bit) not to spill near boiling water on yourself but it is way quicker. UK Based: we use Lavazza Espresso or Taylor's Hot Lava Java, both readily available at supermarkets. We also zap two (huge) mugs half-full of milk in the Microwave for 2 mins then froth using a cheap hand frother. Fill up with coffee from a 12-cup pot then top with ground cinnamon. Couldn't start the day without it !

You should also explain how to clean and maintain the Moka pot. No need for soap, just rinse and gently scrub with water AND DRY THOROUGHLY BEFORE STORING IT AGAIN. Or else will go moldy. So many people make that mistake!

I have to say sir... you seem to be a pretty damn cool guy. that's all :-/

Really enjoyed this mate. Thanks.

ALWAYS use a metal spoon (or anything metal) with anything glass!!! Regardlass what you are pouring into it. The metal spoon takes on the heat, protecting the glass and keepjng it from cracking or breaking!

I love pouring my brewed coffee over a clove or two and sometimes I use star anise also to spice up my morning café con leche.

After watching this video, I realized I've been using my mocha pot the wrong way for years.

Great video with all the right info. We just left Italy after living there for 5 years, and everything he mentions is true. (we lived in Naples too). It's so hard to find a decent Cafe in the US, but at least I have my Bialetti. Actually we have 3 of them, and replacement parts, just in case.

You shouldn't be tapping the coffee, just level it without applying pressure. I love it when Americans explain things.

I pulled mine off the shelf after many many years of non-use, your video was the best I viewed.Great help!

The last time I used mine, I was talking to a friend while I was packing the maker. I must not have screwed the components together correctly because it exploded and sent coffee grounds grounds everywhere. It took all day to clean up the mess. No one was hurt, though one side of my head was covered in grounds, to my friend's delight.

There is a great movie, Avanti, with Jack Lemmon. He is served coffee,on the train on his way to Napoli, that he is not available to drink. Maybe because it's too strong for Americans. Personally, I prefer the one that is made in a Turkish pot. It's most popular coffee in Turkey, Armenia, and Georgia. You can lose your head by adding milk to the coffee. Just kidding, but people are very strict about water, amount of coffee, the FOAM, and the condition when you are taking the pot off the flames.

Hi. Just wanted to say that this was an excellent video. On a side note, my sister leaves a little bit of room in the coffee basket, and adds two teaspoons of sugar at the top. This seems to help in producing a wee bit of crema. I don't do this, but I do like to add some heated milk to the finished coffee...

I don't care about espresso, lattee or other fancy names, I just wanted to try one of these. I bought a moka pot at Aldi with the Crofton name on the package and it is identical to the one he is showing; the casting marks under the lid are the same. I paid a bit over $10 for mine, about 1/2 of a Bialetti. The replacement parts are the same. The one I have has the older style pressure valve than the new Bialettis do. I don't really know what it does and I don't care. It is easy to use and makes real coffee, lemmee repeat that, real coffee. I use Aldis coffee or whatever 3 lb cans are on sale - Folgers is great - I used Chase and Sanborn this morning. 1 of those pots is a big mug and a super high octane caffeine dose. It is 7:30 pm now and I am still up from the 11 am cup from this morning. easy to use and clean. No muss, no fuss. if you leave the lid open while its on the stove you better be on top of it as it will blow coffee all over. I let it start flowing coffee a bit, close the lid and set it on the side until it stops gurgling. The gurgling sound what you learn to listen for. I then pour the coffee into my mug and put the pot on the still hot coil of my electric stove to let the rest of the water go up the siphon. It's that easy and I wonder why idiots will pay $5 for a cup of designer Joe when they can do this at home/work. You can put any designer coffee in it. I recommend one of these things. It makes good decaf for when you want a cup of coffee but not a meth level experience. If you like coffee you owe it to yourself.

Found out I've been F...ng it up for as long as I've had this thing. Can't wait for tomorrow to try it your way!

After a few months of using a moka pot (Bialetti aluminum) exactly like the one in this video, I noticed that the pot imparted a strong aluminum taste to the coffee. So I recommend buying a stainless steel moka pot.

I'm about to buy this due to extreme boredom from this pandemic

I did “come across mine in the Wild”... LOL I learned about this first from Clara ( Depression Cooking ). I had wanted one and today found mine at Thrift Store for $1.50 / Needless to say “I was THRILLED”! It totally made my day😀”. I’ve watched other videos today and “Thank You” for the lesson. Can’t wait to use “Clara”... ( Yes! I named my “pot” Clara. She passed but her Vlogs are Wonderful!

Oh Yes! You mentioned BELGIUM! you made my day amigo ;-) I actually use this on a daily basis to make my morning coffee. It`s lowtech and tastes good. Also nice when you go camping.

I just bought this exact pot at goodwill today for $4. Can't wait to try it out now that I know how to use it.

Excellent presentation. After almost an entire lifetime, I decided to get one of these again. If you use non-tap water such as Lauretana from the Italian Alps, an Artesian source, you won't have the problem with calcium deposits. According to the company Bialetti, you don't tamp the coffee once in the filter and you don't fill ground coffee to the top. For best result I buy coffee beans and mill myself at home. Cheers!

Cafe con leche is not a solely breakfast drink, it's for whenever you want one.

I just received my off brand three cup version yesterday from Amazon. I wanted to go cheap since I had no experience. Under six bucks. I like it. Next one will be a larger version and by Bialeetti.

The Bialetti moka express pot has had the pressure relief valve since it was patented in 1933.

You say not to use too fine of a grind..but you're using espresso super fine ground? are you having a laugh?

I hate to say it depends, but, it depends. For cafe con leche or cafe au lait I prefer the Moka pot. I find that if you are careful and don't let the coffee burn, you can make a pretty drinkable espresso-like coffee. I think it tends to crush the high notes of the coffee, and can tend toward the bitter. Another reason I don't use crazily expensive coffee in a moka pot. For a single cup of American style coffee, I reach for the Aeropress. It makes a clean, strong cup which I dilute to taste.

Thank you for the pressure BAR and difference from espresso info!

I own 3 different sized Moka pots, I knew they were from Italy, but had no idea the history and such. Thank you for this extremely insightful video! It convinced me to brew a cup with my tiny pot at 10pm! Love these pots!

Polished, well-spoken, very informative presentation-no wasted words. Excellent!! Really enjoyed and learned a lot. Thank you!!!

I have the same pot, i watched other videos about it and all said it was for espresso , so I thought i was making my coffee wrong since it didn't taste like a espresso, so thank u for explaining and i loved the background story of this pots! I love how coffee taste in this pots

Thank you for your videos, I just subscribed. I need to replace the gaskets on my 3 different sizes of Bialetti pots.. The gaskets come is sizes according to the amount of " cups " each pot holds but the pots do not specify how many cups they are. How do you determine how many cups accurately? In ounces or millimeters? I could measure the amount of water each pot holds below the pressure valve in ounces or millimeters. What do you suggest? Can you reveal the size for me according to the amount of water in ounces or milliliters? Thank you so much.

Very informative video - you have a beautiful kitchen.

And 99% of Cuban households have at least 1. Try Bustelo coffee.

Thank you, Peter for your easy to follow presentation. I have been making Italian coffee for years and I learned a few things from you and am grateful!

Why do I see every video showing this pot and saying its espresso?

I like to have the cup ready by the stove, and stand by the pot. When the GURGLE CHANGES TO A HISS, it is done. I pour the coffee, and immediately rinse the top chamber of the pot twice in water from the cold spigot. This removes coffee and oil enough that I don't have to use soap. I leave the upper chamber full of cool water. I then pour a dab of water on a flat part of the sink for good contact, and set the pot in it to cool. This prolongs the life of the rubber seal, and prevents the coffee from cooking in the upper chamber. I will scrub it with a Scotchbrite pad about once a month. As calcium builds up in the loser chamber, it will hold a soapy flavor if you wash with soap. I find a water rinse sufficient. When the calcium gets too thick, you can dissolve it with vinegar, but watch carefully, because when the vinegar has dissolved all of the calcium, it starts eating the aluminium pot. Dissolving calcium releases fine bubbles. Be sure all is dry before reassembly and storage. Being a bit absent minded myself, I don't leave the kitchen with the pot on the stove, and I use a timer. If I leave and forget for too long, the seal can burn, and that necessitates scrubbing black tarnish off much of the pot, as well as replacing the rubber seal. Plus, soon after the hiss begins, the coffee will begin to boil, which is not ideal, as it changes the taste.

You used the grind of an espresso, which would probably cause the "mudy" look. If you have a grinder, I use a Sage, for my Bambino.How much coarser should the grind be... like caster sugar or granulated.

Very nice video and great explanation. One thing I can add to this is that when cleaning the Moka it is best to avoid using any soap. I usually clean it just by rinsing it out by hand without even scrubbing. When using a new moka, it usually needs a few "runs" before the flavor stabilizes and it stops tasting a bit like aluminium. After that, as you said, you can use it for 10 years straight..

Why do I feel the need on RU-vid to watch full tutorial type videos if things I already do everyday?! I’ll tell you why because I have uni work to be doing that’s why

Thank you so much! This was extremely helpful. You are a great teacher . The details made a big difference. I am enjoying my first GOOD tasting cup from my Moka pot right now!

The answer is yes: my best friend had an old Bialetti blow up on him. It was a bad acciddent. One piece of the aluminum shrapnel severed one of his jugular veins. He survived. Always make sure you have a working safety valve kids.

Thanks! I appreciate the comment.

Just bought one, thanks for the info and demo!!! I love it! 🥰

You should look around. The Cuban Coffee is exactlly what is on the UTUBE net work. While you pronounced “Cubano. Cafe” the sugar is what they had the most of. The design is not flawless however. But as long as you just want to get by it works. Most Expresso machine out do it from. Bean to cup without too much effort at all. I didn’t pay thousands for mine and it is considered an “Automactic”.

These are a bad hidden secret for tea lowers as well. If you want a perfect cup of tea that doesn't taste as mere bath water, dedicate a new pot for tea only. Aim for 4 or 6 cup sized one. Oddly enough, it enhances flavour of tea, even when it is quite old. Black teas should be put into a dry funnel-sieve thing, while green teas come out best if there is a millimetre or two of water in the funnel-sieve thing to soak a bit. Also once you hear it start boiling, reduce heat so that it comes out slowly. Unfortunately there is no point trying this method with a pot that is already used for coffee - you can't get rid of the smell. Enjoy :)

Thank you so much for this, I now know that I do not need to invest in some fancy grinder designed in pursuit of the perfect espresso. I will use my bialetti as advised, mine being a 3 cup, cheap as chips and a long way from the instant nescafe that I grew up with.

Excellent explanation! Just like le chef said, its a coffee maker. if you want a stove top espresso, then you want Bialetti Brikka Stovetop Espresso Maker

Wait...You're telling us that we shouldn't use a super fine grind and then you fill it with Lavazza Espresso which is basically powder you could use as plaster once wet. The stuff is practically dust. It is so fine it will literally cause Keurig machines to not work properly due to back pressure in a resuable K cup (I found this out last week)... Don't get me wrong, it's not a big deal, I just found it amusing about the warning and then the type of coffee used.

So nice to be able to listen to what he is saying without competition from an inane music soundtrack.

there are blase reviews, and then there's what you just laid down. your nuanced knowledge, attention to detail, and candid delivery just put a big smile on my face. i watched three or four commonplace moka pot reviews, learning virtually nothing, before discovering what you have to say. this review left me feeling like i now know what's up, and i felt a touch of italian magic through your references to the old country. bravo, bravo!

I have ATTEMPTED to use one (Brand name "Tuasia") but the coffee Never enters the Resivore! The coffee only stays in the bottom. Thanks for Your demonstration!👏🏽

I grew up in South Florida, which has a large Cuban population. Something I've seen them do, is to add a teaspoon of granulated sugar on top of the grinds, before screwing the pot closed. The effect is a faux crema, when the coffee enters the upper chamber.

Thank you so very much for the very clear🤔 and detailed information. You sold me, I am going to buy one today!

Great video! I use a 9 cup Bialetti Moka Pot. The coffee I use is Café Bustelo and I use preheated distilled water (2 to 3 minutes in the microwave). I've tried Illy and it was good, but not nearly as strong/concentrated as the Café Bustelo. Also, I make the moka express on a gas range/stove (starting at 7 on the burner, then going down to 4 as soon as the coffee begins to brew). With that combination, I get a good crema with every pot. It's a very strong, full bodied flavor. It can be slightly bitter (on the first sip or two), but not in a bad way, if that makes any sense. On top of that, I heat milk in a sauce pan. Once the coffee is finished brewing, I pour it into the heated milk and then into coffee cups. It's very good!

i've made coffee at school with a french press before, now i must use on of these to appease my italian teacher.

ps i love this tutorial going camping with these........

The water level indicator is inside the bottom section, just a little below the safety valve. It is a horizontal 'line' approx. 1" long cast into the aluminium body.

Nice Seamaster Professional!

Great video! I just purchased one and searched videos on how to use it. Yours was the absolute best in explaining everything. Much appreciated!

Good advice, I had a pot explode on me before, luckily I was not in the kitchen but I had to repaint the whole kitchen including the ceiling, turned out I used to fine coffee, packed it to tight and the valve did not kick in due to lime scale buildup.

Makes the best coffee I've ever had!