Definitely a medium dark, freshly roasted coffee. Grind medium fine. Using an aeropress paper filter to get a creamier, thicker texture and cleaner mouth feel. Start with hot water just below the safety valve. Make sure to use a medium flame that's not aggressive on the edges of the lower chamber. Make sure all your water goes up in around 30 seconds or slightly less (for any 3 cup model) Once you see the flow gets clearer at the end of the brew, turn off the flame and serve immediately in a jar to avoid over extraction. Tips: make sure to use enough coffee to fulfill the funnel but don't tamp it. Just level the coffee grounds and that's it. Make sure the silicone gasket is properly set and in good shape. Make sure your moka pot is perfectly clean. Oil residues taste BAD and must be avoided. A clean moka will ALWAYS TASTE AT IT'S BEST
the secrets?: *put more coffee than you think. overfill it. make a mess, it needs to be completely full with grounds or the water will not travel through evenly and it will sputter. if you don't put enough you'll notice after than your grounds collapsed in on itself* *water as hot as possible before you brew* *lower heat than you think* *it should just barely dribble out* after struggling for years, I finally figured out how to get consistent brews. since I've started doing this I always get almost all the water to pull through. I used to try and stir the grounds thinking it needed to be more aerated..no, it needs to be full so it doesn't stick to itself and block the water flow. just don't tamp it, but definitely fill that sucker up.
ground type, roast, whatever that's all bs. just don't buy greasy coffee. I was grinding nice blue bottle beans before and now I've just been doing fine espresso grind cafe bustelo and the only difference between pre ground and fresh is you just have to put more than you think
My grandparents are Puerto Rican and they always made me coffee as a child and it was the best coffee that I had ever had, And I could never replicate it because I didn't know that they were using a percolator on the stove lol years later I found out that they were and recently started having my coffee this way and I cannot believe how many people are trading convenience for quality. This is the ONLY way one should be making coffee at home.
Forget the espresso machines forget the French press forget the stupid Keurig...forget them all. This is the best coffee on Earth. I just bought myself a bialetti along with the froth labs milk frother. Best coffee in town is at my house.
@erinwhite276 I have never owned any other Espresso pot. They do have a reputation for being the best that being said. I would think anything made from the same materials would be just as good. After all there are no moving parts.
We have one of these for years, but mongol brother forgot about it whilst making coffee and the handle melted off; after all these years I finally replaced the handle. It's now very convenient for an expresso
Try low-medium heat for longer just below boiling it will be super thick like Greek or Turkish coffee don’t allow it to actually boil that burns the coffee. 200 degrees about but below boiling. Won’t hear this anywhere because very few know
I pour room temperature water. Pour to the valve. Pour a full basket in any case. Grind medium or medium fine. Cook on low heat, if it flows too quickly, it is better to reduce the gas a little, and remove it when lighter coffee flows. You don't have to wait for an eruption, because in this case my coffee came out bitter. When the flow stops, stir. If the coffee is very strong, you can dilute it with hot water or pour in whipped milk. You need to find the middle, where the coffee is not so bitter and not so sour.
Take grind setting as 3 on a manual burr , do not tamp it but use a needle to just break apart any clumps, and just pat on the sides to ensure the beans are on the same level. Do not fill the basket completely , for a 3 cup moka pot ,aim for 12-12.5 gram of coffee and do not fill water till the exact valve, keep it a little lesser than that..coffee expands. Instead of medium setting, go with low setting and the coffee will be much richer and a more espresso like flavor which you can add milk/water to your liking. The water needs to be in the lower chamber for atleast 20-30 seconds to sort of ensure the heating has spread evenly on the entire surface before you put in on a gas stove.
Still depends on how dark the beans are roasted. The suggestions you give are right with dark roasted beans but light roasted you should put more water to get a better extraction. And ofcourse the Dose also depends on the certain beans. I use 1:10 ratio
Personally, I use an unbranded version and after so many wasted coffee! I finally perfected creating a lot of crema in it. I'm planning to make a video, maybe tutorial because sharing is caring. Soon..
First, you need one of those moka pots. You can find them online or anywhere pretty much. You fill up the bottom part with water. Then theres this middle part where you put the coffee. Close up the pot and put it on the stove. aaaaannnddd voilaaa you got urself some coffee
Ağzınıza sağlık. Ben de kremalı yapabilmek için çözüm arıyorum ama filtre kahve görüntüsünde dümdüz bir kahve çıkıyor moka pottan. Çok özendim bunlara...
For the people wondering: This is not a classic Moka Express but a Bialetti Brikka. Those have a special valve that produces this kind of „fake crema“. So there’s really no trick involved, it’s simply a different device.
Not a brikka. The brikka either has a puck like valve at the stem (for the older version, or a pinhole like opening at the stem (the newer version). This is just a normal moka pot.
Thanks for that. I did not know that I'm definitely buying this one. I have a more garden-variety bialetti. And the coffee is already incredible. So wow!
What the ratio you use for making such a great coffee? What region? And how fine you grind? (Name of grinder and what number from for example 4 from 30) would appreciate an answer 🙏
Hi there , can you tell me did you achieve the extra crema by adding a Aeropress filter or two or was it something totally different the video was nice but it didn’t show how you got such good results thanks Gianni .
Hi GianniG ! , I didn't use aeropress filter , or something else. Just make sure the amount of the coffee and the grind size right . And keep the fire stable. Thankyou for watching.
My guess is that they turn off the flame when the coffee brewing pressure started. The residual heat from the moka pot will still continue to pull out the coffee but without the sputtering.
1st one: yes 2nd one: absolutely not, you will burn the grinds before the water flows put it at medium-low heat and pull it off the flame once it starts sputtering
1st one: yes 2nd one: absolutely not, you will burn the grinds before the water flows put it at medium-low heat and pull it off the flame once it starts sputtering
I use higher heat, 7 of 10 on a small burner ( electric). You have to stop the brewing by removing from the heat before the angy water phase, it will destroy the crema.
