How to make ITALIAN COFFEE using a MOKA POT - step by step 

Thank you for this lovely comment!❤️ I am proud to follow my family’s tradition 😊

Thank you! I am glad you enjoyed my video and found it useful! Looking forward to hear if the coffee was good 😊wow, 12 cups is a lot, remember espresso is small but very strong 😆 thank you for following my channel ❤️

😉 let me know if you like it!

Really? That’s funny! Thank you for watching 😊

Hi! Thank you for following my channel! 👍What do you mean dull and not clear?

Thank you! Glad you liked this video! Yes, that’s true, everybody has their own way of making coffee, the important thing is that it’s the authentic Italian way! 😊 I like Illy coffee, it’s also really nice. ☕️ thank you again for the lovely comment and for watching 👍🏻

@@italianwithbri4721 I'm recommending your video l, along with Annalisa J's on every Moka thread I can find! We must spread the word that the Italian way makes perfect coffee every time! ☕ 😋

@@italianwithbri4721 I tried your technique of making the little mountain of coffee, I like it much better! I only drink Latte/Cafe con Leche with 5 oz hot milk to 1 shot of "espresso," so the mountain made the flavor even much better! I did it in my Brikka and the mountain increased the pressure and made even more crema than usual.

I found your comments on other vids recommending this and the Annalisa J video, thank you for leaving those comments because now I’m experimenting with doing it this way and not the the way with pre boiled hot water!

@@seanerzat 😊 Wonderful! Thanks for telling me! Since I posted the above comment, I've found another tutorial I like; so if you'd like to see it search for, "Il Barista Italiano Moka Detailed." Also, I've discovered that I prefer Lavazza over Illy; and my favorite is Bialetti Perfetto Moka Espresso. I have a Brikka now, too. The user instructions are very similar to the Moka; the only difference is you have to measure the water with the enclosed plastic cup, and it doesn't gurgle when it's time to remove it from the stove, so the instructions say to remove it as soon as you see steam and the crema stream is established. They cut a hole in the lid so we can watch for the steam. Happy brewing! 😊 ☕

Great advice! Do you recommend using a paper filter atop the coffee grounds like some people have said gives a better experience?

@@res5139 I’ve never tried that.

@@res5139i added the aeropress filter and it took it up a level for sure. The coffee doesn’t taste as grainy

The reasons Bialetti, who has their own Science and Engineering Department to test their brewing process and flavor profiles, recommends starting with cold or room temperature water are: 1) The ideal temperature for brewing espresso and coffee is 195°F to 205°F so the water in the Moka should never reach the boiling point of 212°F, as if surely will if you start with hot water. 2) Hot water brews too fast for a good extraction. 3) The Moka doesn't work by boiling water to make steam, it works by gradually heating water over a low gas flame or a preheated medium electric stove until the air, water, and vapor (not steam) expand to create enough pressure to push the water down and up through the pipe to the basket where it bathes the coffee powder enough time, at an ideal temperature below boiling, for a good extraction. 4) Cold water contains more molecules than hot water, so when cold water is gradually heated inside the Moka it expands more and creates more pressure than hot water does for a better extraction. Everyone has different taste; for example, there are millions of people who love burnt- or bitter-tasting coffee, so they prefer to drink Bustello or Spanish Torrefacto coffee, while millions of others want a smooth flavor. So, of course, you'll do it the way you like best. I've tried it all different ways, and the authentic Italian Bialetti technique of starting with cold water, etc., tastes the best to me and it's an easy, enjoyable process. My daughter and son-in-law are former barista store managers, and very knowledgeable in all aspects of brewing espresso and coffee. They use a 4-cup Bialetti Brikka Moka pot every morning with chilled water from their refrigerator door dispenser and they love it!

​@@SunsetSheenMy Moka (or Brikka) stovetop espresso has never tasted grainy and never has fines or sediment in it, so I've never needed a paper filter. Also, I don't want a paper filter to remove the delicious oils. The way to make a clean cup of coffee in the Moka is to immediately remove the Moka from the stove the instant you hear it start to gurgle, or a bit before that like Bri does it, then let it finish brewing on your countertop from the residual heat inside the pot. That way, you'll always have leftover brown water full of fines in the bottom, which means your cup will taste better and be clean from not putting that diluted dirty brown water through.

You are welcome! Glad it was useful! And thank you for following my channel!:)

I'm always happy to see your comments! I think the tide is turning and more people are embracing the authentic Italian Bialetti technique! The "Annalisa J Moka pot" tutorial is getting aprox 1,000 views every day or two now, and the "Il Barista Italiano Detailed Moka pot" video has almost 900k views. I hope Bri's views continue to increase too!

@@photina78 Hello! 😀 The same, always gives me a smile seeing your comments as well. I hope you are still enjoying your Brikka! You're right, I think more and more people are beginning to understand the correct way to use their Moka Pot to enjoy enjoy amazing Moka Pot espresso at home. No pods, no paper filters, just great Moka Pot espresso. So easy and so much less expensive than - ahem - that coffee shop from Seattle Lol.

@@frankhughes001 🤣😂 Well said! Yes, I love my Brikka! I use it everyday. I sent a 2 cup and a 4 cup Brikka to my daughter and son-in-law, they use theirs daily too! I recently got The Hive Roaster with the electronics, and an OXO grinder, because it's supposed to be as good for beginners as the Baratza. So I'll see if I can roast good coffee or not. If not, it's okay because I like the kinds we can buy anyway. ☕😊

@@photina78 I also use my 2 and 4 cup Brikkas frequently to make a kind of cortado espresso (really yummy!). But mostly I use my 9 cup Moka Pot for the extra capacity to make our morning hot and iced lattes and americanos. I've also tried roasting coffee, I went the popcorn popper roasting method. It's inexpensive and does a good job but it's limited in how much you can roast at one time. And it can be a bit messy since the coffee beans shed quite a bit of chaff. Roasting is a bit more hassle than I care to take on. But the roasting process is really good to know. It's pretty easy but it does take some experience listening for the first crack, second crack, and correct color - enjoy! My very best best to you and take care!

I think it goes with personal preference with the strength of the coffe and taste, also a lot changes depending on the coffee brand you use 😊

Bialetti replied to my email that "the official correct grind for the Moka pot is medium-fine." If you follow the Bialetti instructions and use the correct type of ground espresso, like Bri recommended, your coffee won't be bitter or burnt. But if you use a bitter-tasting coffee, like Bustelo or Spanish Torrefacto, it will taste bitter no matter what you do - and millions of people love that bitter or burnt flavor. It does stand up well in drinks that have a lot of sweetener, milk, and flavors. If your Moka is an off brand, try a Bialetti. Bialetti says they designed their Mokas to be a measuring cup so you'll always get the correct ratio of coffee to water if you fill the water reservoir to touch the bottom of the valve, and loosely fill the basket level with the rim but don't press it down. Many Italians prefer to add a little bit more coffee and water, like Bri does. It's something they've been having friendly debates about for decades. I use a Bialetti Brikka and it comes with a plastic measuring cup for the water because they designed it differently, so you can't fill it up to the valve.

@@photina78Any views on using a paper filter inside the Moka pls?

@@res5139 Hi! Yes, my opinion is that, if you use the correct Moka technique, a paper filter isn't necessary and it blocks the flavorful oils. No barista would ever use a paper filter when pulling shots of espresso! If you follow the Bialetti instructions to remove the Moka from the stove the instant you hear it begin to gurgle, it will finish brewing on your countertop from the residual heat inside the pot. Then stir up the most-concentrated coffee from the bottom with a teaspoon and pour. So when you open the Moka to clean it you'll see leftover brown water full of fines in the bottom, and that's good because that dirty diluted brown water doesn't go into your cup when you remove the Moka from the stove at the right time. I've never needed a filter, my coffee is good and it doesn't have any fines in it. My favorite coffee is Bialetti Perfetto Moka Classico Espresso, it's very smooth.

If you fill your Moka reservoir with boiled hot water, it messes up the scientific brewing process designed by Bialetti; and it doesn't improve the flavor, it makes it worse! You can do whatever you want, but it's important for those who are learning to know the Bialetti instructions make consistently good coffee by a very easy process. So the Specialty Coffee influencers' hacks are all wrong. Bialetti grosses approximately $200 Million USD per year, and they have their own science and engineering department for state-of-the-art scientific testing and professional taste testing. They care about their Instructions creating the best flavor.

Ah yes, the $2.27 a year inefficiency. What will we ever do having loss 36 btus?

Doesn't matter a whole lot.

They say that you need to pour a full basket and pull the top off. They also put an air filter on top, so that the coffee was cleaner.