How to Make Moka Pot Coffee & Espresso - The BEST Way (Tutorial) 

Actually, they edited in those parts :)

@@liorbirman akchwaly 🙄🙄

@@-Sam69 bad vibes, no coffee 4 u

@@eireyouok101 "bad vibes" shut the fuck up with your fucking memes cunt.

yes - ive been using mine for years on high heat and it is always spurring haha

Do you think heat affects the final taste?

Many said its supposed to be fine grind coffee.

On High, the first ounce of my brew percolates smoothly, then even after I turn the heat down to Medium or Medium Low it still spurts. So I’m not entirely convinced about what this video shows. Not to mention, the cold towel bit at the end looks like a myth. A cold towel on the bottom container isn’t going to cool the top container fast enough to change any flavoring. Conduction doesn’t work that fast.

yup I made my first coffee using this pot and the water squirt so fast and taste so bitter,next time I'll use low heat.

Watching it is the fun part🇺🇸

italians don't care about many things - happy people )

The thing is I usually get distracted by said other things and end up burning the hell out of it anyway lol

Your method imparts a burnt flavor that not everyone enjoys.

This video is not the correct way to do it. The correct way is the traditional Italian way in the moka pot video by Annalisa J. The results are perfect every time.

You do realize the whole pot is really hot right? Aluminum heats up hotter than stainless steel. By then it's probably pointless because you're waiting for pressure to build.

Thanks for the advice!

@@sO_RoNerY yes but its not finished coffee until it drips out the top and then will burn and affect taste

افرین چه نکته خوبی اشاره کردی من مبینم بعضی وقتا .بوی سوختگی میده

me too!

😂

What happened there thou ? How come it poured out

Hahaha really true🤣🤣🤣

@@fashionrebel05 If you look closely you can see he poured coffee on the edge of the glass.

That's called a tutorial, dumbass.

Ot4y ot4y

+Mark McMichael - Thank you so much for your incredibly thoughtful comment. Kind notes like yours totally make my day. I'm glad I was able to help! Thanks for the lovely comment and for watching!

I just run the bottom part of the moka pot under a cold tap for like 5 seconds and it stops brewing. The tap is right next to my stove so it makes perfect sense. I don't want to involve my fridge in my coffee making now :)

Boil the water before adding to the pot, and use low flame/heat throughout, that should solve the problem

@apocalypticachmodio it did not in my case. That's why the warning. Mine did not come with anyw warning or instructions at all.

@@thatguy-555 Yeah mate, these Moka pots are quite old, I've only started using one yesterday, and learnt some techniques from youtube, I managed to make two cups without issues so far. Also make sure to fill the pot bellow the relief valve to allow for pressure relief in case it over pressurised.

@@apocalypticachmodio nice! thank you for sharing those details. Mine sits on the shelf for now!

That makes no sense. You have too much heat or way too much water. What's the lid going to do whether it's open or closed.

what coffee did you use

@@Daniel-dj7fh cafe bustelo. The brown/black can.

+Ali Alanazi - I know that feeling! Thanks for watching and for your kind comment. :)

+Jan Pleva (TheERROR) - Thanks! This was actually my very first video, and I had no equipment at the time. I filmed it by holding my smartphone with a pair of tongs under my chin, held together with a rubber band. LOL So my coordination was a little stunted trying to balance this stupid contraption I made. I was originally going to leave-out the outtakes, but I thought it would be helpful for other people to see some real-world coffeemaking with all its occasional errors. Luckily, I've made small upgrades to my equipment since then, so I'm not doing too much chin-filmmaking anymore. ;) Thanks for you comment and for watching!

***** wow, then it is even more amazing project. Thank you, for it!! Now I like it even more, when I know also that hard background! :)

lol great

@@MokaBeesCoffee thats really really impressive honestly...

8!

+Marlene Lee - Glad I could help! I made the same mistake myself when I first purchased mine. I bought a 1 cup, and in comes this tiny little baby moka pot in the mail! It's kind of adorable though, and in the long run, I wound up using it more than the 3 cup one I eventually purchased. But it would be nice if the labeling on the package was a bit more clear. :) Thanks for your kind comment and for watching!

Thanks so much for info.

@@MokaBeesCoffee the labeling is actually correct, 1 coffee cup (the italian way) and not 1 large cup of americano

+Andrea Rodriguez - Thanks for your kind comment! Glad I could help :)

+MokaBees ,

+MokaBees ,

To make more espresso for friends, buy a bigger Moka, at least the 6 cup size. Italian households all have several different size Mokas. It has not fallen out of favor among people who know the correct Bialetti technique. 99% of the tutorials on RU-vid are wrong. For the best flavor search for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed." I use Bustelo too, I love the low price; but there are better Italian espressos to use also, and I've heard La Llave tastes smoother than Bustelo so I'm going to try that.

+Edwin Lyons - Thank you so much for your kind words and encouragement. It really means a lot. Thanks for watching!

+Fernando A - Thanks! Hope your moka pot experience is going well!

Fernando A well its been a year now, how do you like your moka pot?

Could be something to do with your beans, I also get no cream. If I'm wrong or if you have a better idea then be sure to let me know as I would also want crema on my coffee

+Dalen Chee - This is a good question. The reason companies like Bialetti sell so many different sizes of moka pots, is because each one is specifically proportioned to create the best brew using the grounds-to-water ratio of the pot. While you may be able to brew with less water or less grounds, the brew will taste best when using the amount the pot was designed for. If this were a non-pressurized system (like a drip coffee maker or french press), it wouldn't matter as much. But because moka pots are pressurized, the amount of water and coffee each pot holds is specially formulated to withstand the amount of pressure your pot will produce when heated. :) Sorry for the long answer. Hope this helps!

Save the rest for iced-coffee later!

Hofmann's technique and hacks are all wrong. The Bialetti instructions are correct and are based on science. This video makes quite a few errors too. 99% of the tutorials are wrong. For the best tutorials search for "Annalisa J Moka pot" and "Il Barista Italiano detailed Moka."

You'll like it for sure.

+Lucid - Great question! Keeping the lid open isn't necessary, but I find it helpful for seeing when the brew process is nearing the end, so I can yank it from the heat just a wee bit early. This helps prevent your moka pot from sitting on the heat too long and developing a "burnt" flavor in your brew. Hope this helps! Thanks for watching!

The biggest thing keeping the top open does is that it keeps you paying attention to what you’re doing. Moka pots are a completely manual coffee making process, so YOU are a key part and you can’t just walk away like you can with a drip machine. If you do, your coffee will boil, taste like road tar, and maybe explode on you. And that’s no fun. Watching the coffee come out will also tell you what the moka pot is doing. Ideally, you want a calm, continually flowing stream of coffee coming out of the stem that fills the top chamber almost completely in one go. If it’s too frothy or sprays, the burner is too hot. If it doesn’t flow at all, the burner is too cold. If you’ve got the burner up full and it doesn’t flow very well you’ve got too much coffee in the basket. And when the coffee starts to turn pale and foamy, your bottom chamber has run out of water and you need to take it off of the heat immediately.

If you follow all these instructions, but you add a little more ground coffee with the same amount of water, you will make an actual Espresso

Gentrit Bajrami camp stove on lowest setting. leave lid up, as soon as you see it brewing, shut lid and remove from heat.

There will still be a bit of steam coming thru and too much steam at the end can cause the coffee to become bitter so you cool the base to stop the steam.

Moka just makes moka cofee, not espresso (moka il lighter and with no cream). Mokas were invented years after espresso machines as a simple, fast and cheap way to have a good coffe at home. Boiling water separately is a nonsense, moka is designed to work with fresh water, the heating is meant to be done inside it. To get good results you only have to avoid using heat too high :)

What kind of diffuser do you use? Will a small griddle work or do you recommend something different?

it COULD stop the water from moving through and then the pressure would build up very quickly and the release valve would go "PSHHHHH" meaning it stopped the moka from literally exploding.....while were on the topic, if you fill up the moka over the release valve it renders it useless and if something goes wrong (like grounds being extremely fine and tamped toooooooo hard) it could explode :)

There is only one correct amount of grounds and water. Fill with water to the steam vent. Fill the basket until it is level or ever so slightly rounded. The quantities are not adjustable. If you are having issues, it is likely your grind size.

+Richard Lamoreaux Thanks, grinding with Krups electric. Tried medium and fine grind. However, coffee tastes weak and somehow flat.

The grinder is the problem. Get a good coffee grinder (manual or electric) and then you will find out how a fine grind should look like.

Quality grinder helps. Make the grind almost as fine as espresso grind but not quite and don't pack the grinds in the basket. Just level it out.

Just do a few "dry" runs with no coffee in it if you've got mold issues, and scrub out the filter cone with a pipe cleaner folded in half once, and dry it on the stove. This should kill and physically remove any spores. You can also kill them using rubbing alcohol or ethanol, which is a common sterilization technique used in mycology (the study of fungi and spore bearing fruit bodies)

If you have an electric burner, you want to start with heat on high to bring the water up to boil, then turn the heat down (not off) so that the coffee slowly comes through. Some say that as slow is possible is best. If you turn the heat off, you'll never get coffee. If you have a gas burner, I usually turn the flame up so that it's almost as big as the base of the moka pot. If you go higher than that, you'll melt the handle... and yes, still turn it down when the coffee is almost ready to come through. You'll notice a wonderful coffee smell, right before.

I think they differ only in the size of the grain with which the beans are ground. For the moka with a larger grain than the espresso. I personally use "lavazza qualità rossa" that is recommended just for the moka.Various brands have dedicated products :)