How to use BIALETTI MOKA EXPRESS 

Hello! thank you very much for your kind words 🙏

You’re not the only one to make that mistake 😂🙈

Always read the instruction for every product! Thanks for your support.

Thank you very much for the nice words. This makes me happy.

Hi Eko, I really appreciate your feedback and makes me happy. I love brewing with Moka Pot. If you have any questions do not hesitate to drop a comment. Enjoy your practice and I wish you the best coffee!

Thanks so much for your comment. This makes me very happy.

It is. I love Moka Pot!

I'm 100% with you Alan! Cleaning the Moka is very important for durability of the pot.

Nice tips, thanks so much for sharing. Yes, heat diffuser can be a game changing. Amazing.

Thank you for the comment. Change the gasket for a silicone one is a great move!

Is the silicone gasket available from Bialetti?

@@ekosugitowidjajaseputro1175 Yes, they do. You can buy separately

I just bought a 6 cup last week. Will look into buying silicone too, thanks for the tip!

Thanks won’t buy it anymore lol

Thanks for the comment. I like your brewing method. There is still a lot of room from improvements in moka brewing!

MokaPot blend is available from Otten Coffee Indonesia. Will soon try it.

Tried Indonesia Otten MokaPot Blend. Using grinder Timemore Chestnut C3 at klik 11. I got a nice taste of coffee.

There are different kind of rubber gaskets, some more opaque like beige, some completely white. Reading the manual is always helpful at the beginning. Usually companies put all the safety instruction for your health and for the appliance (not only Moka Pot), so read them don't hurt. Selecting a coffee blend, or single origin, really depends on your tasting. This is very personal, what I like maybe you don't like and vice versa. I suggest you to go to your local café, if there is any and let the barista help you to select the coffee based on your taste preferences. About the bitter or acidic taste it's all about training and practice. It's about the sensation you experience in your mouth. Next time you eat or drink something you know is sour, or bitter, try to focus on the sensations you get and the area in your mouth and your tongue they are concentrated, and them correlate them to when you drink your coffee. This can be a good basic training. It can take a while but it's very interesting. You can definitely find many information on the internet about this matter.

Thank you very much for sharing you method. Love it!

Amazing! Thanks for sharing, now I want to try this.

Great video, it amazes me how many videos I have seen about a Moka pot. I am quite new to the whole Moka pot thing and look forward to fine tuning it, thanks so much . Cheers ❄️🇨🇦❄️

Sometimes it also depends on roast degree of the beans. Also as you can see from this video I had this burnt taste given by the rubber gasket. Do you have a rubber one or a silicon one? Also what's the ratio coffee water?

Thanks for the comment. I think is a good idea, I'll put this on my list of content to make.

I want to test the Bialetti Brikka and make a video about it. At the moment I can't tell you which one is better. Thanks for the comment

Hi, I avoid to have high heat on the stove and place the moka on the smaller hob. And also washing it regularly and dry it after that.

Yes, you got the point, less resistance from the coffee puck, also the day before you put 15g and this time 13.7g that also make less resistance, that can create sputtering, check also the level of heat you apply to the moka. too high gives more chance of sputtering.

Yes, I suggest that. Also make sure you dry the moka well, before and after making coffee

Hi Robert, yes you should get a nice and calm flow. Try to put the heat even lower and tell me if you grind your coffee at home or you but already pre ground coffee. sometimes can be the grind size that is wrong. Let me know

@@matteofromtheswamps The coffee is grinded at the coffee store for Mokka, maybe it's the heat? I already have it on medium heat. Strange...

@@robertzengovski Can be the grind size too, is it fine like espresso or coarse like filter? Because if it's too coarse, it happens that coffee comes out very fast because the ground in the basket has less resistance, or too fine, create too much resistance or when comes out the coffee has more pressure. But I suggest you to start from lowering the heat, if still happen, see with the local coffee store how can you adjust the grind size.

Grind size may need to be finer. Too fine and pot will choke. Too coarse and coffee might come up violently as there may not be enough pressure to slow down flow. Moka pots takes a little bit of dialing in too and you'd also have to adjust workload a bit and change grind size when you change different size pots too. I find larger pots need coarser grinds

coffee in the bottom is normal because as the pressure in the moka drop after you remove it from the stove, the coffee that didn't arrive until the top, goes down because gravity, so it's normal. Also normal to have water remaining, helps the moka to do not overheat, if you have more water remaining and coffee taste less bad it means that when you use most of the water you over extrct the coffee. If you use a grinder to grind your coffee, grind it coarser, if you buy coffee already pre ground, I suggest you to not pre boil the water. Let me know how it will go.

@@matteofromtheswamps Yes makes sense. Thats pretty much what was going on is that little bit of coffee was at the bottom causing bad taste. Overextractions as well.

Ciao Carlo, allora per la 6 cup ho fatto un video a parte dove spiego qualcosa a riguardo. Te lo anticipo qua. Perché nella 6 tazze c’è molta acqua e sta per più tempo sopra il fuoco, l’acqua bolle nella caldaia e fa quell’effetto a spruzzo. Riesci a risolvere togliendo la moka per un po’ e poi rimetterla sul fuoco in modo. Vedrai che il flusso del caffè esce meglio e più regolare.

@@matteofromtheswamps Grazie, me lo sono appena guardato 🙏🏻. Ma il fatto che ci sia un sacco di polvere di caffè quando partono gli spruzzi mi fa anche sospettare che ci sia qualcosa che non va nella guarnizione o è ‘normale’? Grazie mille !!!

I will definitely change it with a silicone one. But I'm curious to see how long it will takes for this problem to disappear. In the first brews was really strong. Since how long you have your pot?

@@matteofromtheswamps Since August last year 😀 the gasket wore out back in November/December since when I have been brewing pourovers and french press. It was strong in the beginning, then after cleaning and a few brews it started tasting fine. The coffee I used could've been the problem too, because from the next pack of coffee (from a different coffee estate) it tasted great

@@sarceexplores Amazing, thanks for sharing. About the coffee, if it's not a good quality and roasted too dark, can give that tasting profile. So glad changing beans helped too.

Hi David, thanks for the comment. It’s interesting the fact that in your instructions there weren’t these steps. Probably they change based on different series. Something they did regarding the gasket. The new ones they produced are made of silicon, much much better. But the old ones still have the rubber gasket. Thanks so much for your suggestions, glad we are aligned. I don’t know if you are familiar with the rest of my videos about moka pot. I follow exactly what you do.

Hi, Thanks so much for your comment. Bialetti is a good Moka, very popular and easy to find. Then for the cappuccino is important the method you use to make coffee. About that I made a video, feel free to check it out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T2Mt4aTr_iU.html

@@matteofromtheswamps thank you very much!

Yes it does. They should even replace the rubber one with the silicon one. Even better

@@matteofromtheswamps Thank you mate

I really want to have a Grosche!! But there is no in Italy :( I'm working on getting one soon in some way

E&B moka pot is a good moka, but the main game changing is the filter. You can get it separately and put it on Bialetti. I do that, it works perfectly. You just need to check how many cups is the moka.

How do you find the glass one?

Hello there! I hope you well. I totally support you guys

Fun fact is that I lived in UK for so long that I struggle to know the coffee terminology in Italian. XD

@@matteofromtheswamps 😄👌🏻

No, the first ones were just water without coffee

Queste cose possono succedere purtroppo. E&B lab é un buon prodotto.

in this case cups it means espresso cups, Italian espresso, like the moka. Not the cup you use for measurement when you bake a cake. In that case yes you are right.