Bialetti Moka Induction 2 Cups Espresso Coffee Maker - Unboxing, first cleaning and first coffee with Franke Maris FMA654IFBK induction hob. Price on Amazon: amzn.to/3u5beZy More useful things on my website: www.trafegon.com
Pretty good! But for the best flavor, it's important to remove your pot from the stove the instant you hear it begin to gurgle. Then let it finish brewing off the stove from the residual heat inside the Moka. You will love the flavor and simplicity of the authentic Italian technique, per Bialetti instructions, if you watch these tutorials: "Annalisa J Moka pot" and "Il Barista Italiano Moka."
Not bad, but definitely the makineta stays on the hob too long. The brewing process should be stopped as soon as hissing and bubbling starts to be heard. This affects the taste of the coffee.
Why does it start to sputter so soon? Have the same 2 pot induction and can't get the right heat... Or is it normal for 2 cup to start to sputter half way through? I have also an aluminum 3cup and the flow is nice up until the end when I stop further brewing (I know when to stop on the 3cup, but this one is puzzling).
Informative and entertaining to watch. Thats indeed the way to do it with a mokapot: simple no nonsense and to the point. When you use a freshly grinded (medium) coffee, then you'll have a beautiful delicious crema. Thank you.
I have the same moka can, but the problem, that I get zero crema, I just get black coffee out on the top, any tips? I did it the same as you did in the video, didnt press on the powder and keep it loose, didnt fill in too much water, measured it 150ml. i tried on 5 but also 2-3 doesnt matter it also starts to explode on 3 after a few seconds.
So firstly, are you using pre-ground coffee or grinding beans yourself?? Secondly, you want to try putting boiling water, preferably bottled water if your tap water isnt very clean. Thirdly, you want to put it on the heat, the lowest possible option, wait until the coffee starts pouring out, and as soon as that happems, take it off the heat. It should be a steady stream of coffee. If the flow of coffee slows down, bring the moka pot back on the heat for 1-3 seconds and you'll notice the flow increase immediately. Once the top of the pot is almost full, you'll notice that it's now spluttering and as soon as that happens, close the lid and run the bottom chamber under cold water to stop the brewing process. That spluttering coffee is where that bitter flavour comes from so you usually want to end the brew as soon as that starts. Hope that helps
That might work for you, but that is not Bialetti instructions and is not the traditional Italian way. That's unnecessarily complicated. For a very easy process and the best flavor, try the authentic Italian Bialetti technique as taught by these videos: "Annalisa J Moka pot" and "Il Barista Italiano Moka."
The Moka is not designed to make crema. If you want the best flavor from your Moka and a very simple process, learn the authentic Italian technique per Bialetti instructions by watching these tutorials: "Annalisa J Moka pot," and "Il Barista Italiano Moka." After you master your Moka, you may want a Brikka because those are designed to make crema. I love my Brikka!
I have exactly the same induction 2 cup Mocha Pot, I’m new to the Mocha experience as I have a 2010 Gaggia Classic machine with a separate Eureka Manual grinder and am used to the taste from that, when I tried the Mocha using filtered hot water and Lavazza Rossa pre ground coffee from a supermarket I found it horrible… so I tried grinding my own beans slightly coarser and now found the Mocha Pot tastes better. I think it’s personal taste and user experience that produces a nice coffee 👍🏻
Bro, LOWER the volume on the music! CUT OUT all the flipping noise of unboxing and the paper and talk ffs -_- hard to watch this way........... I swer to god, i love unbxing / reviews, but wtf does this add?
