@@HoNow222 omg my coffee corner is Italian almost all the way. 2019 Gaggia CP, Bialetti moka pot, 2 bags of Lavazza and a bag of Gaggia beans from Whole Latte Love. Grinder is a Kingrinder 6 from China :)
Fun story. I have a moka pot. I have two toddlers. The moka pot pieces were strewn about the house and so I gathered them slowly together over several days. My standart coffee arrived and I wanted to treat it a little more specially than my typical morning cup. I filled the bottom with my water and my coffee. I brewed it with the lid down and I’m always a bit afraid with toddlers running amok. I went to pour my delicious, much anticipated coffee. The brew that came out of my pot was green. At first I thought maybe the moka pot was rusted? Or something?? But it turns out there was a green crayon in the top pot part 😅
I inherited a Moka pot from my father in law when he passed away in December never knew how to use it. I brewed along with you for for the first time. Thank you so much for giving me the chance to try the coffee that oupa liked.
That's great. Look at some videos how do do a deep cleaning with water/white vinegar 1:1, possibly replace the rubber gasket, or try a silicone that fits. was the metal filter plate that the gasket holds in place, scrub the base underneath and the inner "chimney" with a small brush for metal straws. It is something you can do every few months. If it is an aluminum pot, never put it in the dishwasher or it will become opaque. if the inside of the bottom chamber shows oxidation and marks, you can soak it with 1:1 vinegar/water and baking soda, then use fine steel wool or brillo pads.
One thing I love about the Moka Pot is that it's perfect for camping. Small & easy for storage, while needing only a propane heat source or fire to provide some great coffee.
tips and tricks from an italian girl who grew up with neapolitan grandma who was SUPER strict about moka pot brewing 1 room temp water in the base: helps you screw the top and bottom parts together a bit more easily and tighter 2 if you use room temperature water you can just use the base as a filter basket stand 3 you can do a little mountain in the middle of the filter (a' coppula) which will be pressed down by the top part (i dont do this tho, but i put a bit more coffee in the basket than you did 4 as soon as coffee starts to flow into the top chamber close the lid 5 stir the coffee at in the pot before serving 6 wash the moka ONLY with water (never wash it with soap...the oils are very important in the pot (its called seasoning, and the first 3-4 coffees in a new moka pot must be thrown away since they are usually very bad)
Here's a tip: When screwing/unscrewing the top part of the mokapot onto the bottom reservoir, never ever tug it on the plastic handle. Countless mokapot owners have broken their handle on the mokapot doing that. Also, I too use hot water in my reservoir so I grab the bottom of the bottom reservoir with a kitchen towel and screw the top part on with my other hand. That way it'd be nice and tight to minimise pressure leakage.
When filling the basket, I put it in the upper part of the pot between the spout and the chimney. Balances it perfectly. I love the mouth feel of the Moka pot without paper filter. Similar to a French press when you grind finer than the norm, that beautiful full mouth feel.
Spot-on . Or, put it on top of the lower part, already filled with water, and put the coffee in the basket. Works OK on either of them. No need of any stand or third hand or balancing exercise.
Kitty was about to deliver a detailed lecture on computational modelling of pressure-induced fluid flow through a moka pot but was sadly put back on the ground before he could start 🐱 great tips for moka pot brewing!
Am I the only one grossed out by having a cat crawling on the kitchen counter? Really? I guess most choose not to know what Feefee does in her off hours. Blechhhh!
Interesting. I grew up with an Italian grandfather who only made is his coffee in a Moka, so I didn't realize they werent a normal thing to have in a kitchen until much later in life. I still like to make my coffee in his (which I inhertied) when I have time to make my coffee (usually on the weekends)
Same! My parents are from Italy. We had a few Moka pots in different sizes as did all my relatives. I was in my late teens the first time I had a drip coffee. 😂 I didn’t care for it. Now as an adult I have a Jura full automat but cherish my inherited Mokas which still play a major role in my life.
When using an Aeropress filter just wet it and stick it to the underside of the top. No need to try an position it on top of the base. You are just asking for it to leave a gap that way. Also, If you've filled your basket before your water has been heated and added and you don't have somewhere to put it down. Just open the lid on the top and perch the basket inside.
I use the top chamber to hold my filter basket. (nitpick...it's a pressure valve, not a gauge :) gauges are for measuring things). Great rundown on one of my favorite brew methods!
I was literally about to comment the same thing; I put the basket in the top chamber as I'm waiting for the water to boil in my kettle. I get my sugar for the demitasse ready so I can do a nice cafe cubano
Thanks to this video, I woke up this morning excited to make coffee in the Moka Pot that I’ve owned for ~7 years. I’ve never been successful in making anything good in it until i followed your advice in this video, thank you!
My wife and I are big fans of coffee. We travel considerably and are always on the hunt for the best coffee to buy and take home to brew. Additionally, we are interested in stepping up to different brewing methods. I’ve often wondered about these pots. Thank you for an informative instructional. Looking forward to more. I’m in Turkey at this time. Of course here Turkish people have their own way of brewing and drinking coffee. I’ve been told here that it’s ok if you happen to consume some the grounds because of the healthy properties they have.
Thank you. I have just discovered your channel and your "hello there" has overridden Obi-Wan's in my brain ✨completely ✨ On a serious note, I brewed with my moka pot this morning and your tips have helped a ton. Cheers!
For a deeper dive, James Hoffmann did a 4 part series on the Moka Pot. There’s also The Wired Gourmet’s “Moka Pot Voodoo” (I think it was called) to look at and Matteo Ottavio’s channel also does a ton of Moka stuff. They’ve all really helped me level up my Moka game.
I'll have to re-watch his method because this didn't seem much different. I need more practice but I don't want to waste really good beans on what comes out to be okay coffee. I'm not blaming the method I'm just blaming my ability.@@sturmey1966
Some tips that have helped me get a fantastic brew (Thanks to The wired gourmet and James Hoffman). I cut two Aero press paper filters to size and I place one filter in the basket before I fill it with coffee, and the other I place over the filter and gasket. I have been achieving amazing brews since I started doing this.
I quickly wet the bottom side of the uoper chamber and stick my filter on there - adheres really well, stays on, and easy to center and keep away from the threads.
Great video, as always! I use a taller shot glass to hold the grounds basket during filling. Also, I find it easier to stick the AeroPress filter to the bottom of the brew chamber instead of on top of the grounds.
🤨 wait, would that do anything? If it's on the bottom of the basket, the filter paper is filtering water. Unless it's for distributing the water more evenly.
@thomaswhite3059 not the bottom of the basket but the brew chamber :) I've done the same when adding a paper filter, though of course either way works fine. Edit: sorry, I hadn't seen someone else already responded to the confusion.
In geardagum we used to "wash" the caffettiera a couple of times by making MILK-coffee in it (it's coffe, just using milk instead of water) and letting it sit inside the caffettiera for a whole day, then repeating the procedure again. At that point we would consider the caffettiera under break-in. After a couple of weeks of morning coffee it would start being perfect.
Hey Morgan, just wanna say I've been watching you from basically the start of this channel and love what you do and you are such an inspiration to me. I've been using primarily a moka pot for the past few years and love it's simplicity and cost effectiveness. I'm finally gonna buy my first espresso machine (rancilio Silvia) Again, hope you keep doing what you do best, sliding and brewing (also the coffee spills)
It's such a simple, sweet little brewer, I absolutely love my moka. Been brewing moka pot coffee for years and still learned a thing or two from this video so thank you!
I purchased a moka pot a couple of years ago but had been afraid to use it (until seeing your video). Used it for the first time this morning, and the coffee was really good. Thanks so much!
i bought a bialetti coffee jar specifically to benefit from its lid because it has a built-in stand meant to balance the mokapot filter basket. the jar is also where i keep my beans for the mokapot or french press. i prefer using fresh cool water instead of hot water, and a gentle steady flame to slowly heat the pot. it’s one of my favourite brew methods for the weekend.
I started with coffee with my Argentinian moka pot VOLTURNO, which is a traditional Argentinian brand, till this day i love making coffee in my moka pot. I’m now in the espresso world, but still love my Volturno.
Nice video. Moka pot looks very new. Don't forget it's raw, machined aluminium and not quite foodsafe for a while (a little bit carcinogenic but mostly tastes bad). You should season it by brewing coffee and throwing it away a few times before using it. Bialetti writes as much in the instruction manual. Also, yeah, you can stand the filter part in the bottom part while you put coffee in it, you don't need to 3d print a stand lol
I put a paper filter on top of the basket before closing it up, something like an aeropress paper filter will work, this helps make the end result have more clarity. Also, this is personal preference, but I prefer my coffee from a moka pot to taste less "burnt" so the moment that it's done extracting, I will dunk the bottom part of the moka pot into cold water to stop the heat, as you have mentioned in the video, or just pour the coffee out right away. Note that if you don't pour all of the coffee out for your regular serving, it's important to take a small spoon to agitate the coffee inside the moka pot so that it's a bit more evenly distributed, since the last few seconds of extraction is much more diluted.
If you have a glass stove top, one of the trick I found was that once you see the coffee starting to come out at the top, I move the moka pot to the side of the burner so it is not fully on it. It slow down a tad the coffee pouring while still keeping it going without going crazy.
Remember to change the rubber gasket, or clean the silicone gasket every few months. The rubber gaskets are cheap but deteriorate after a few months and give a bad taste to the coffee. The silicone gaskets are more durable and you can soak them in hot 1:1 white vinegar/water solution overnight to remove the smell. Also good to do a deep cleaning once in a while, remove the metal filter and the gasket at the bottom of the top part and scrub. You remove the filters, put 1:1 water/white vinegar solution in the base,for a few hours, then brew it without coffee. You can scrub the inner part of the "chimney" with a cleaning brush for metal straws. Anyway spare parts are very cheap. And there are third party upgrades like silicone gaskets and metal filters from companies like E&B. The steel moka pots are more durable, but aluminum ones probably keep the coffee hotter.
Video does a good job explaining the water needs to be hot before brewing. I boil mine, pour it into the bottom part. I think many people start with cold water and wonder why the product is not hot. I SLIGHTLY tamp... tap tap on a solid surface. >>> HACK: a 58 mm puck screen fit perfectly behind my top screen and gasket. I feel it took my moka pot to another level :)
@@TherealDanielleNelson 100% of moka pot videos say to use hot water in the moka pot. As one example, "Tom's Coffee Corner" did a much more detailed vid on it a week or so ago.
I used moka pot all summer at the cabin. If you use the same coffee grind all the time, don’t wash your upper chamber, just rince and let dry. It will stain and season and the flavor will build. Their is nothing like a well seasoned moka pot brew.
On filling the filter basket, I lucked into some small glass ramekins with an equal internal diameter to the basket & enough volume to fill it to capacity. Just empty my grinds into it, give it a brief shake to agitate the clumps out (& get the fines off the top so they don't shake down into the brew water), cup the filter basket over the top, tip it upside down, a slight shake again so it levels out (which you can see through glass, handy) - and you can even use it to stand the filled basket upright in while waiting for the kettle to boil. I drew on a bean portioning line & a grind portioning line for my 6 cup bialetti so I never even need to bring the scales out or account for light vs dark roasts by weight. The best part is it was just the container for a multipack of fancy premade chocolate mousse from the supermarket, so it was basically free.
@@grabble7605 this makes filling & levelling the basket & having a stand for it much easier & cleaner. If you think it's pointless, you probably do weak brews with a half filled basket.
I first learned about moka pots after seeing one on goodwill's website, did some googling, and figured I found one for a great price (~$30 with shipping) compared to how expensive they can get in stores. Then it arrived in a massive box, and I found that I bought a 50 cup moka pot. I've tried to figure out where it could have originated from, but I can't for the life of me find anything this size. After some experience using it, I enjoy my big involved ritual of making the next couple weeks of coffee :)
Moka makes great, traditional coffee at a budget. Nothing beats that aroma and sight as the coffee starts to creep out of the chimney. If using a multi cup Moka it's always worth a short stir before you pour as there's a distinct 'layering' going on in the pot.
I always put my filter basket in the well of the top section to pour in coffee to the basket while preheating the water in the bottom section on the stove. And if you’re new to moka pots. It’s a great little tool and does take some time to get used to but I love the thing!
My grandma has always used Mokka pots to make coffee for everyone and to this day just the smell of gas from the stove and brewed coffee brings so many memories with it :)
I am an Old School coffee drinker and make a pot of coffee in a stove top percolator. I have perfected my technique over the years and I love it. Brings back memories of my childhood when my dad brewed coffee daily at 5 am. I am going to attempt it with a moka pot. Thanks for the tutorial. ❤☕️☕️
@forserious7765 My dad made percolator coffee every day when I was a kid. I remember the smell of the coffee and the sound as it perked. I bought a percolator, that still works, at a thrift store, for $2 just for the memories! It makes a different kind of coffee that the coffee snobs would probably snear at. But I do it for the memories of my childhood. Try a "Dripolator". It's a fun version too.
When Sr. Bialetti died, he was cremated and at his own wish, his remains were placed in an oversized Mocha Pot. Many thanks for this genius device, certainly the only good way to make coffee on a camping trip.
Thank you for making this content, excted to try different methods. Mine is always, cold water, put find grind coffee, low medium heat till simmer out and turn off heat, cool down n pour. I love the full body and aroma from moka pot, always made my morning
For some reason, my brews with the 6-cup Bialetti are always tastier than with the smaller ones... So I mostly use the bigger one and I share with whoever is in the household. Great video!
I think it's just the best amount of brew time to coffee volume for this brew method really, if I don't have anyone to share with, I have the 2nd half of the brew as an iced coffee in an hour.
(Since I had to hunt for it: the red one on the right is a Gemini Express - instead of even having an upper chamber, the coffee goes up the back and into a split spout (the "wings" each hold a small coffee cup.) neat, compact, not sure if it's actually *travel* compact though.)
I use an espresso cup or a small shot glass to hold the basket while I put the coffee in. I also use my Aeropress funnel to make sure I get all the coffee into the basket.
I have a stainless steel version, I brew essentially the same way. The only difference is I bring out a filter and pour it through to remove the sludge. Good video, first by you I've ever watched.
Two or three LiveStrong type silicon wristbands wrapped around the bottom part of the mocha pot will insulate you nicely from the hot water. Silicon is basically fireproof, they will turn black but they will not burn if you have genuine silicon wristbands.
I have a mokka pot and I love using it! The only tip (not really a tip) I have is that you don't need to be this fancy with it. If you're just trying to get a cup of caffeine out of it, you can definitely just fill the bottom portion with water to the bottom of the spout, fill the middle part with coffee, put it on the stove at medium heat, and leave it alone until it makes that gurgling sound. I like making iced lattes with it. I am definitely at the mercy of the mokka pot using this technique, but sometimes a girl gets busy cleaning the kitchen while waiting for the coffee to brew, forgets to take it off the stove right away, and refuses to waste it 🙃
I learned how to use one of those when I was a nanny in Puerto Rico.(1987-1991) I would make the coffee for the lady of the house every morning Monday-Friday. Saturday and Sunday she did it herself. It took a few times to actually get the method right. LOL. I'm not sure if she still uses the Moka pot now. I just know that I had to get up early to make it for her, since she was a single mother and needed the extra help.
I've been using a AeroPress filter on my Moka pot for several years, but I don't lay mine on top of the coffee bed. I simply remove the O ring, put 2 filters against the screen, replace the O ring, if you do it that way the filter will last at least 12 uses, then I lightly spray off the coffee grounds after each use, must use a light spray or the spray will tear up the filter.
I have one of these and I love it. I'll use it to make espresso since I don't wanna spend a massive amount of money on an espresso machine. I know that's not what it is for, but it makes a pretty damn good super strong cup of coffee that I use to make lattes for me and the significant other
While I only have one brewer, the Moka, I have learned to better understand the the science of coffee through your channel. I like your simple cleanly cut video style. I'm a beer brewer with a stainless steel addiction so my budget appreciates that I don't diversify too deeply into other brewing hobbies. Brewing at home can be as simple as the Moka pot and reward you with the full expression of the beans. I heat water in a seperate kettle while leaving the basket in the Moka base to be filled then rap the bottom of the base to level the grounds a bit. Tap the sides of the base for a final grounds leveling then put the basket in the upper portion. Fill base with boiling water. Place basket in base. Screw top on while holding base with wet wash cloth. Back to the heat. My favorite coffee. NEVER forget to add water. My first very hard lesson after my first would-be cup. Thanks for all your work.
Oh my god, Morgan, the aeropress filter is a game changer! I don't know how I never thought about it before but I have never had a cleaner cup of moka pot before. I usually avoid this method because the coffee turns out a bit too "dark" for my tastes, but this was honestly really tasty, and the cleaning process is much more pleasant afterwards. Sincerely, thank you
Veteran user here of many years. The easiest way to fill up the basket is to fill it up slightly higher than the top and use the straight edge of the spoon handle to slide across the top of the basket and level off. Do this over the container where you keep your coffee so you're not making a mess or wasting coffee grounds. Then place in top piece while the water is boiling. Concerning getting grounds or sediment in the top, that should not happen at that level. You shouldn't be getting any chewy or mucky anything. If that happens then it's a matter of adjusting your grind. You might get a few grounds but it shouldn't be anything that noticeable.
Exactly how I fill my Moka Pot coffee basket, works perfect! And you are 100% spot-on regarding grounds in the finished Moka Pot espresso. It's the grind of the coffee.
I use an egg cup as a stand for the coffee holder, and after pouring the coffee I put some hot water in the top half to make it easier to clean. On the topic of cleaning, occasionally disassemble the top part completely (the metal filter is only held in by the gasket) and cleaning both the filter and its housing.
If you have a small Moka pot then a shot glass works pretty well for stabilizing the filter basket while filling it. I will generally have a piece of paper under it all, and I pour the ground coffee into the filter pot until overflowing and then level it off with the back of a knife and a few taps. Then put the coffee on the paper back in the bag. I love coffee from a Moka pot, Even though I have more modern brewing methods, it is still a go to when I have a few extra minutes to prepare a cup.
Good that you did video about such an iconic and important brewer, sad though that you didn’t mention a lot of really important tips: 1. You can use WDT in gasket for even distribution 2. It’s better to take Moka on and off the heat to avoid splattering phase 3. You need to pour coffee immediately from Moka to server, because staying in hot Moka making it more bitter. 4. It’s better to pour it in server first and swirl, before pouring into cup. 5. You can dilute resulting coffee, if it’s too strong.
Nice to see the moka pot getting some love .... brilliant In this house hold we got rid of the espresso machine and the Senseo machine and today just use the Moka Pot and the french press - both we got in a few different sizes. BTW: A shot glass, or something like that, usually is a very good holder for the basket. But other than that just hold the basket in your hand while filling it with coffee. My way: I used to use the basket as measuring cup for the beans. Then I got a old coffee scoop from my father-in-law. I then counted the number of scoops of beans that was needed to fill the basket on my moka pots. Now I just put the appropriate number of scoops directly into the grinder. From the grinder container I "pour" it into the basket, a little at at he time, stopping a few times for leveling it. When you gently tap the basket on the side walls a few times, you see that the grounded coffee is distributed from somewhat the center towards the basket edge at the generel direction of the point where you are tapping. So it is simple - you just tap on the side of the basket while turning it slowly around and it will get distributed nice and leveled. When the coffee starts coming up, open the lid and if it is starting to sound too angry and starts to spit at you - lift it up for a few seconds and then put it down again. Also: If you use the gorgeous Mukka Express - then by god - heat up the milk and the milk section on before hand - it contains a lot of aluminium that can suck the heat out of the liquid - therefore it is normally not able to heat up the milk if that milk is cold, when poured in. When you want to remove the puck from the basket - just blow the basket like a trumpet (naturally you try to aim at the bin first) - it looks like one anyway. And always use filtered water, if you're in a bit of a hurry preheat it a wee bit - and always use medium heat on the stove.
Bought two Moka Pots off eBay over a decade ago for 15$. A handle fell off one and the other is still going strong! I find the 3 cup size is close to a lungo double espresso. My set up: - 3 cup Moka Pot - Bodum Classic Chambord milk frother 5oz. (could also use any French press you already own) - 8oz. Rattleware pitcher - will need a heat source and a pot to warm up the milk. I call it the longest cappuccino. It takes a while to set up and clean, but I make lattes/cappuccinos that taste better than the vast majority of drinks I’m served in cafes.
I got this tool online from temu - Rotary Coffee Tamper For Moka Pot . Making leveling coffee in the coffee filter chamber easy to use. It doesn't really tamper it but evenly spreads it out.
You can also get the E&B Labs Competition-style filter to replace the original filter. It features an intense pattern. 7 smaller holes for every one hole on the original filter. It also has a silicone gasket vs the rubber one, so no bad taste. You can also still use the Aero Press filter on top. You get a better extraction, less fines, cleaner/stronger brew, etc. The result is an upgraded/modified Moka pot that takes things to the next level. They are made for the 3-cup and 6-cup that I know of.
when i went on vacation last year with my friends, i was the only one who drinks coffee. And the vacation house we rented had a moka pot, that made just the perfect amount of coffee for me to drink in the morning, it was great (and i am kinda proud of myself to figure out myself how to use it)
My 3 cup maker is my sweet spot. In addition to the previous statements about filling the basket while it sits in the upper portion of the pot I’d add that mounding the coffee a little makes the right dose, and pour immediately after brewing, don’t let it cool in the pot. Thanks Morgan!
One thing to point out is make sure you screw it tight, it's the pressure that pushes the water through the filter and if the unit is not screwed on tight, all the pressure will be released and you wont get any coffee. Also, waiting to make another pot to allow it to cool down or putting it under water to cool faster. Also, make sure to always clean and dry it before putting it away. And one final thing, make sure to have extra gaskets on hand in case one breaks or is lost somehow. Love my MokaPot Thanks!
i always put the basket into the top to fill it. it fits neatly in between the spout you pour from and the spout the coffee comes from. just gotta give it a rinse to get any spare grounds out. i also like to tuck a paper filter in between the metal filter and the gasket that holds it in place, keeps it nice and secure
Quick tip for holding the funnel to pour your coffee grounds: put it on the top of the open pot, between the column and the serving tip, it holds perfectly
I spend 3 months a year working on farms in Italy and have never once seen a cold water treatment on the base. After showing some farm families this technique, they all said "Is that in the United States? Our thick-walled. ceramic cups do the job of cooling, if that's what this is about."
I saw a tip of taking an aeropress filter and putting it on the underside of the coffee reservoir. You can wet it, and it’ll stick to the metal filter. This helps to mitigate the silt and grounds.
From the time you put your moka pot with preheated water on the burner until the coffee is done, is the perfect time to make a 2-egg omelette (provided the pan is already preheated). Meanwhile, if you can manage 2 slices of bread in the toaster and bring out the orange juice from the fridge, you’re golden.
A tip avoid having silts/fine with moka pot is using a more fine-medium grounds, it also prevents blockage and having better flow of coffee to the top chamber
I 3D printed a stand and a funnel for the coffee basket of my moka pot. It made it sooo much easier to fill without spilling anything, and I can't believe Bialetti don't sell stands and funnels for them.. I'm lucky to have access to 3D printers at my place of work.
The top housing holds the porter easily . Still it's best not fill the porter on top of housing since grounds will end up there but if your heating the water in the water chamber you can hold your filled porter in the top housing until your ready to put in place. Your water chamber will be extra hot though.
I bought a moka pot today specifically for making iced lattes. My mum has a whole coffee machine for making lattes, but I've never really cared much for hot lattes with steamed milk, but I do love a shot of espresso to make an iced latte with. So, with plans to move out of my parents' home later this year, I wanted a way to make espresso, or something similar, without being as expensive or taking up as much space as a more commercial-style coffee machine. A moka pot is perfect for that! I will be saving this video and keeping your tips in mind while I try to figure this thing out, I'm sure it'll take me some trial and error but I'm looking forward to it~
thank you!! the moka pot is an integral part in cuban coffee culture (as well as all of latin america but im speaking from my experience) and is such a fascinating and beautiful tool. my favorite drink to make is the café cubano, but thats partially because of my sweet tooth
I dispense a cup of hot water from my Keurig into my Moka pot. It does a perfect amount of water and its heated perfectly. I then heat it up on the stove on medium like you suggest. I also use my Keurig to make pour overs but that is a different story😊. Thanks for the video
I remember watching my parents making coffee with the Moka Pod when I was young. It's really fun to learn that the coffee spurts if you keep it on the same heath the whole time haha. I used to always see our Moka pot doing that and just assumed it was just how it worked. I go between using an Aeropress and a French Press at home. Now I want to try the Moka pot lol. Really great video Morgan!
I've always had the problem of stabilizing the basket when filling. Thought about wooden block with hole drilled to fit. But just recently took an old plastic medicine dose(shot) cup and drilled hole in that. Works like magic and cheep. Love my Moka Pot.
Hopefully my 2 years worth of use of the Moka pot can help a few people out there. I start off with filling the bottom with hot water, I'll have mitts or a cloth to hold the base and it will stay there till the top part is screwed on and I can use the handle. Then I'll fill the basket with coffee grounds, medium roast and medium grind works best for me and the flavour I'm looking for. I used to over fill it slightly and then level the rest back into a container with the handle edge of a teaspoon, but I've bought myself a funnel with an inbuilt leveler. I will place the basket in the top portion so that it is resting on the rim and the middle spout, that way I don't have to hold it. Once filled, basket into the bottom, screw top on using the mitts or cloth to hold the bottom and then move the Moka to the stove.
I bought my Moka pot 30 years ago. My first time trying to use it resulted in a huge boiling spray and then a cleanup. I don't know if this applies to all pots or just cheap ones like mine, but I learned that the top must be tightly screwed down. Tighter than you think is necessary. I thought that snug was OK, but that top needed to be torqued down real good. I re-watched the video and saw that you gave an extra effort (just short of a grunt) with yours but didn't mention it. 😊 Also, using an electric stove (not my choice) made control much harder. Anyway it took many tries to get a result that was worth the effort. I use the pot occasionally for when I want to splurge with a homemade "grand slam" breakfast.
If I may add… Turn heat OFF, when the brew fills the top, halfway to the bottom of the spout. The residual heat will continue the brew. Quench immediately, when the brew reaches the bottom of the spout. You don’t want ANY sputtering at all… And finally, stir the brew before serving… Nice Video ☕️
And for everyone not chasing perfection, who just need a cup'a'joe, a) know the size of your moka pot. hers is in the 4-6cup range, but they come as small as 1cup. b) "fill base with water to under the pressure valve, c) put funnel back in d) put appropriate # of tablespoons of Folgers (or w-e) for the size.e) make sure threads and seal/edge are clean, f) screw back together. g) throw on a heat source. h) go back to making food till you see steam. I) cup and amend to taste, swirl last couple of mouthfulls to leave a clean-ish cup. Being 1000% times less foofoo still results in a 80+% as good coffee.
07:00 my trick to deal with it is while the kettle boils water- l stand the bascket in the top half, the spout creates a 3point space with the outlet nozzle (with lid open) and it's very steady for filling with grounds. Then the water boils, fill bottom, drop basket and screw top before heat has its effects. Happy brewing
