Wow, I think you would have a heart attack if you came by my place as I filled the pot with cold water after shaking yesterdays grounds out of the filter, giving it a quick rinse, dumping spoonfuls of ok coffee in the filter, patting it down with a spoon, screwing on the top closing the lid and putting the electric stove on high. And the clincher, waiting to hear the coffee sputtering as my alert that it's done!! I'm guessing you're some sort of an engineer and probably single, your attention to detail is enviable but possibly enraging to a partner!! 😂All in fun man, great videos. I'm going to buy a new Mika pot and do it right from now on. Maybe not quite as obsessive but def not as sloppy as the past! Cheers Ciao! Kev
Couldn't help but notice you have an espresso machine in the back. Could you comment on the some of the taste differences between the moka pot using your technique versus the espresso machine? Just want to make sure i understand how the taste is altered with the use of moka pot. Youve been super helpful, thanks!!!!
One day I'll start to make also Espresso contents and then I will definitely make a video like the one you suggested. Thanks for the suggestion and the support :)
My wife brews her coffee with Keurig, and I use the “Hot Water” option on Keurig to fill my moka pot boiler. Also, I love your content and just subscribed. Grazie!!
Such a detailed and well-paced video. Thank you for the knowledge, water temperature was never an aspect that I thought would affect coffee's taste this much.
After a couple of years of using an AeroPress for my morning coffee I have ordered a Mocha Pot and will use your thermometer method for my first attempt once it arrives from the Amazon ;)
Enjoyed your video! I use some of these techniques; I like your focus on temperature. I may have to monkey with it using my thermometer. For me, the moka pot is my favorite way to brew amazing coffee. Thanks for the detailed video. Cheers from Indiana, USA!!
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After you add the coffee to the moka pot? I use artifical sweetner. Is it ok to put the sweetner on top of the coffee in the moka before it comes out of the top chamber?
I think why Bialetti says to use cold water is because they assume you use flame. Obviously a pot over flame is hotter than electric. I'll always use cold. Sadly here in the U.S., we use electric stoves. Maybe a dial of two and letting it preheat will work best. Aluminum was designed on gas stoves. Remember if you're using an Aluminum on an electric stove, move the pot around so it doesn't stick. As for stain leas steel, again use the same dial or higher and preheat. Aluminum heats better than stainless steel
Thanks so much to share these info. I can also tell you that if you use cold water the coffee starts to be extract at lower temperature compared to hot one. So if you use dark roast coffee is ok but if you use light roast, the coffee might come under extracted.
@@matteofromtheswamps oh yes I heard this one. I actually did a test with pre ground and beans you have to ground yourself and notice no under extraction because it seems the brew doesn't boil and add pressure until maybe a little bit over 100°F. This was over an electric stove. Noticed with pre ground it's bitter if I use pre boiling water and dial at 2. Sadly I can't always get whole beans hahah. I don’t know if in Italy they've changed their brew techniques with their pots because their instructions are the same, yet, people made videos saying when they visited Italy, they used the Moka pots in the coffee shop and it was great or amazing. But this shouldn't be a shock to anyone if everyone use Bialetti's "techniques" via instructions. What I need to do is stand over the stove with our electric and get the right ratios of coffee, boil and heat. Using cold water it's not too bitter. I also know you have to let it cool because it's a bit bitter. James Hoffmann did say if you're using dark roast to use less water compared to if you're using light or medium roast. Those type of roast you want to use more water.
@@sO_RoNerY I’ll come in the future with a video about different roast style. Already working on datas, but it will take months. For now I can say. Changing wanted quantity in the boiler is a bit tricky, and I found it inconsistent. Also I notice, if you put less water, that water get hotter faster. I prefer and suggest play with the coffee dose and quantity of yield. I don’t know many places in Italy doing Moka at the bar. I know few amazing baristas that do that. Me together with other Italian professionals are try to re-educate Italian consumers because they stick with old traditional method that is basically “it comes how it comes” without control and consistency. Thanks so much for your insights. They are very useful 🙏🏻
This is off Italyheritage: "The coffee powder should not be pressed, but evenly distributed in the filter. The Neapolitans advise you to make "a muntagnell" (a small mountain) in the center. The flame must not go beyond the rim of heater, and the fire must be very low, because water has to filter slowly into the ground coffee, and it must be switched off as soon as the moka begins to mumble." When it mentioned "mumble", I got confused. Like mumble when you put your ear up to it and hear it hiss or gurgle, then switch the heat off or when it reaches its sputtering stage?
@@sO_RoNerY yeah this is the classic way Italian do it at home. Forget the “muntagnell” because it is not very consistent. I always suggest to stop the moka even before the mumbling to avoid over extraction. But this method pretty much works too.
Thank you very much for your feedback. I use the Comandante hand grinder. it's a really good quality grinder. It can be a bit expensive, but good quality. There are other brands on the market. It also really depends on your budget and the type of coffee you usually brew at home.
Thank you great information. My husband forgot to add water inside the lower chamber. This lower chamber burned. I washed it hoping to get rid of the burnt.. It’s a stainless Steele moka pot. Will this affect the taste of the coffee in the future? Than you.
Ho un'altra domanda per favore. I think I have perfected using the moka. It’s fantastic. Now tell me, what brand coffee do you enjoy the most? I’m currently using illy.
I usually use medium roast coffee. I also used Illy and Lavazza. There is one kind of Lavazza I like with moka and it's "crema e gusto dolce". easy to find in Italy but hard to find abroad.
Hello Matteo, I have a 6 cup moka pot that can be filled with 320g of water just below the valve. I manage to put 25g of moka size grind (I have a DF64 and grind size is at middle of moka pot range). I manage to get only 80-90 grams of coffee while using specialty coffee (light to medium roast). 1. Is this normal? I use your technique, small gas fire etc 2. I cannot get 2/3 of the initial water quantity as Hoffman says in his latest YT video. 3. What is a “correct” result ? Thank you!
Hi Daniel, 80-90 gr is not normal, I believe you get a very sour coffee. We need to understand if there is any pressure lost during brewing. Do you see or feel that some steam escape from the pot threading? what happened after you get the 80-90gr? it stops coming out? If you increase the gas power it's start sputtering? Let's figurate out this together.
At pressure greater than one bar the water will boil at a higher temperature than at average sea level!At 1.5 bar the water will be well over 99 degrees,at 2 bar the water will be around 120 degrees centigrade.
yes. that is correct, but water in the moka doesn't reach boiling point at the moment of extraction, it could reach at the last stage of the extraction, that's why I always to advice to turn off the heat bofore, to avoid over extraction.
Hi, thank you very much for your comment. Yes Bialetti is absolute fine. Even though I would suggest to get better parts in the future, like for example the silicon gasket. it's a game changer in terns of result and durability. Anyway, Bialetti is very fine, I used it for a long time.
Hi, alright. Do you grind your coffee, or you get coffee already ground? Tell more about your method, are you following mine? Let me know. We will fix this
@@matteofromtheswamps Yes, I ground my coffee. I have a Baratza Encore and I grind around the setting 6. I followed your method without the prove. I have tried using the Aero press filter but I still got the same results. The coffee comes out very aggressively since the start. Yesterday I got around 40ml of liquid out from 300ml of water in the boiler and 27gr of coffee. The taste of the coffee was bitter but still had some sweet notes. Thanks for Answering! :)
how many grams of coffee do you use for the 3 cups e&b moka? also you said to start from 12 clicks, i assume that 12 is for a lighter roasted coffee, what would you say is the maximum you'd go? 16? also heating the water in the boiler and then transfering it to the moka chamber is going to make it drop in temperature, what would you say is the temperature in the chamber when you put it on the stove?
So I start with putting 17g then change depending on coffees. The grind range I use for moka can go from 9 minimum to 18 maximum, 18 if I have bit darker coffee. Chamber temperature around 75C. You can push more for light roast so you get more extraction
Ok so I've always put the moka pot under the tap to cool down when the coffee gets thinner and runnier. I shall not do this next time and see. Usually my coffe is very acidic.
I usually check, the material, how thick is the aluminium (in case of aluminium moka) filter quality is very important and also gasket, but they can be replace. The valve is also important for pressure stability. Important for a moka pot is that keep good stability of pressure and temperature stability.
If the coffee is very acidic I suggest you to remove moka from the stove at that exact moment and let it run by itself. You will see the coffee ill come out but slower and the extraction won't be super aggressive and will balance better the acidity you find. Also to avoid too much acidity adjust grind size and coffee:water ratio. How many grams you usually put in the basket?
Another great video from the maestro Matteo!. It is very dense with practical information and fun to watch. I was shocked to find out that I have never made moka correctly. PS nice to see you had a bit of time to make a video again - I was sad to not see you active for a while but I knew you were busy and competing (congratulations on the competitive side, by the way, you should be very proud!!).
Your comment made my day! Thanks so much for all the support. I will try to be more active in the future. I enjoy to create contents, but between full time job, trainings and private life, it is hard. Thanks so much for sticking around!
My first cup was too bitter this morning but it turned out pretty good this time. I used a paper coffe filter that I cutted to a circle and waited a bit instead of using boiling water. Also mixing a little bit of coffee's first part with sugar like you did in a video to create a bit foam turnes out to give a nice little sweetness too
That was a really great video. I'm very much enjoying my Moka pot and all the experimenting that goes with it. Looking forward to trying this out tomorrow.
I always knew there was more to a moka pot 🤣 I used to press the coffee down thinking that a tighter press gives more flavour 😳 also, so right about how hard water in London is 🪨 what do you think about Brita filter? Thanks for the moka guide 👏
A cousin of mine analyses water at a lab and according to him brita is not great. It loses its filtration quality very fast and the water that comes out from a scientific perspective is not much cleaner than the tap water it filtered. That being said if you taste a difference then who am I… just thought you might this info interesting. Cheers
The point at 11:54 was great! I've heard people say the water to coffee ratio affects extraction, but you'd think shutting off the moka pot early should just give you less coffee. It makes sense that there's different things extracted at different times. I think I like my coffee more on the bitter side. Trying to figure out how to achieve that.
Shutting off the moka earlier is to avoid over extraction, so bitterness. I you like bitterness just run all the water. It's very important to understand variables to achieve the coffee you like, consistently.
I’ve been getting very bitter/sour? Coffee when I run my moka on the lowest heat. Right now I’m only trying 8:1 or 6:1 ratios. Will eventually try 10:1. But I’m mainly interested in making iced flavored lattes…
If you say bitter/sour that could be a sign of channelling. Important is to distribute well the coffee in the basket. I don't suggest you 10:1 for iced flavours latte cause you might lose coffee intensity and also more water you put more bitter will become. I'll stick with shorter ratio and maybe also adjust the grind size.
I've had the moka for some time now and just recently started trying to achieve a really good cup out of it. Wondering if an stainless steel moka would offer any benefits over my 3-cup aluminum Pedrini Moka. Another question is related to the ratio: I've always seen and heard that moka pot ratio works by volume. Filling the funnel all the way up to the top without tampering but here in Colombia we rarely use Italian roasts. Instead we use more medium roast or even Scandinavian for most really special varietals so the thing is that at least from my personal experience filling the funnel to the top leads to a really tight ratio and in such condition under extraction is almost guaranteed, regardless of how fine I grind or how hot i brew. I heard that 1:10 is still usable in the moka but would highly appreciate your comments on this. As always, grazie mille for your amazing content!
So aluminium has better heat distribution compare to stainless steel, stainless steel is easier to maintain and to clean. I don’t think there is a massive difference in terms or quality in general. Important is the quality of components. Filter mesh and gasket. Regarding the coffee. I also use medium roast, not Italian roast, but I still prefer a rich beverage and sometimes I do 1/10 as ratio as you saying for lighter roast because you increase the extraction. But if you use a darker roast it’s very common to extract bitterness because water at the end can get very hot. That’s why I wanted to share my technique to how control the extraction. Thanks so much Manuel as always for your support. More videos will come
Stainless steel will prevent your coffee from tasting burnt because unlike Aluminum moka pot where its top chamber gets hotter and hotter, the stainless steel doesn't. It gets hot from the coffee brewing, but likely to cool down as it sits in the collector unless more coffee is being added to the collector.
i just got my moka pot today. and brewed with it twice. i notice on a lot of these videos about the moka pot. most of the time by the end of the brew it has a little bit of light brown cream on top to some degree. in both times i brewed today i didnt see any ofe that and the coffee seemed when it was brewing to just stay black until the very end when it started sputtering i always take it off at the first sign of sputtering. i should take it off earlier. i also noticed that a lot of people on you tube when it starts extracting the coffee seems to be much thicker in the beginning and takes ashort time to actually start extracting from the chimney and does indeed seem to have some amount of crema when it first starts. mine doesnt do that it comes out at an even pace without any of the slow extraction that ive seen in the beginning of thers videos. am i doing something wrong? i made lattes with the coffe i made with it and to me its better by far than any espresso machine ive had it from and most definitely better than drip coffee. what im wondering is how can i improve my extracting out side of some of the things you show here. am i doing anything wrong by it extracting the way it is. always seem to have a fair of amount of water left in thye boiler by the tme its over. just seems to stop extracting at a point
there is nothing wrong in what you doing. important thing is that you like the coffee you make. it doesn't matter how it looks. moka pot is not being create to make crema because it's not espresso. sometimes happens because of the freshness of the coffee or the kind of coffee you making. having water in the boiler is normal, I made a video about that to explain why.
Hey Matteo, thanks for the great video! Before, I was using cold water after watching your videos and high temperature. Now I use the minimum temperature of my induction stove as well as hot water. The problem is when I hold the thermometer on upper chamber, the temperature does not go up to 60 or 65. According to my observation, around 30-35 the coffee is coming out. Is it because of I am making the coffee on electric stove, not the gas stove? I observed that always there is a little water left in the boiler, maybe around up to 10ml sometimes. Even though the upper chamber is splashing coffee around at the end, why there is still water staying in the boiler part, am I missing something?
Hi Muhammed, 60/65 it works with my moka on my stove top, as I said you can have different temperatures, this is not bad, it all depends on your taste. coming out at 30/35 it means the coffee comes out faster, but doesn't bad coffee. how does it taste the coffee with this method? Regarding the water left in the boiler, some mokas have shorter basket so doesn't catch all the water, this can be done for safety reason in case you leave/forget the moka on the stove.
@@matteofromtheswamps Hi Matteo, I'm not a coffee expert but I would say it tastes quite good. I am using Lavazza Crema E Gusto with 9/10 intensity. I am just getting started with the freshly grinded beans and tasting, so I don't have much experience. Thanks a lot also for the explanations!
There's a french saying on coffee, that I applied without really understanding it. It says : _Café bouillu, café foutu_ which translates to "boiled coffee, damaged coffee", that is, a boiled coffee is a damaged one. Thanks to your explanation about the bitterness being extracted from coffee when water temperature gets too high, I do understand the deep meaning of that saying. If you have the same proverb in italian, please let us know !
I have been using a moka pot for over 30 years, improving my coffee brewing slowly. This video has confirmed much of what I have learned, as well as pointing out ways I can improve. It is good to add this knowledge to my base of experience. Thank you! Liked and subscribed.
Why does the E and B labs moka pot taste better than others? I have a 1 cup E and B pot and the same coffee at the same grind tastes better than my 3 cup Bialetti. I hate to keep buying pots but it does seem to taste different. I understand the filters are different but I use the aeropress filter on the Bialetti and can't use it on the 1 cup E and B pot. You would think that the aeropress filter would make up for the better filter of the E and B but it seems it doesn't. Any thoughts on this.
After writing this I was thinking that the answer lies in your video. It must be in the temperature that each pot brews at. I will have to buy a digital thermometer and check if there is a difference in the brew temperature between the E and B pot and the Bialetti. Do different size pots brew at different temperatures? Will a 1 cup moka pot brew at a different temperature than a 3 or 6 cup moka pot from the same manufacturer? I will try to find out but if you know the answer please let me know.
Hey Jonathan! Thanks for the comment. At home I have 1 E&B lab 3 cup but also the 1 cup you have. Also I have several Bialetti, from 1 until 12 😂 E&B is a premium moka pot not only for the competition filter and the silicon gasket (even if makes a huge difference) . The aluminium quality is superior. 1 cup and 3 cup as well as 4,6,12 all of them have different dynamics, that’s why in the video I say that for every moka is different. I didn’t check with the 1 cup to be honest, but I’m sure the dynamics are different. If in the next days I have time to brew some coffees with the 1 cup I see what I find so we can share information. The aeropress filter fits from 3 cups and above. I have a smaller paper filter from another brewer that fits perfectly. A friend of mine as a solution cuts the aeropress ones to make them smaller. The aeropress filter don’t make up for the comp filter of E&B, it doesn’t only change filtration but also for the dynamics of pressure resistance in the boiler and basket.
Thank you sooo much! Found some answers. I bought a Bialetti 4 cups, and I cannot find the right taste … it’s terribly bitter! ! I will follow your vet detailed instructions 🙏 any suggestions for choosing the beans ? I like a mellow coffee! Again Grazie mille!! 🌈🙌☀️
Hi! Thank you for the comment. I hope it will help you. Choosing the right beans is always a good start. Dark roasted coffee are the ones that give you a bitter taste by default. Because the extended roasting process develop compounds in coffee that give bitterness. So I suggest you to go for a medium roast. Second thing is about the strength, if you like moka pot coffee but it's a bit too strong, you can dilute the coffee with hot water. That will reduce the intensity making it more pleasant for you. Important is to brew the coffee correctly and achieve a good balance, then if you dilute to your taste as I said, you change the strength, but not the extraction. So getting the moka correctly is what you need to aim for. Feel free to browse on my channel to find more answers and do not hesitate to text for more info :)
This is a very interesting video! I learned about grind size (sour vs bitter) by watching James Hoffmann's videos. Today, I learned about brewing temperature and extraction by watching your video, Matteo. Thank you for this great video! SUBSCRIBED
Very dumb/rookie question. I use a 16oz Yeti cup. My moka pot only yields about 6 ounces of coffee. Can I refill the bottom with water and make another cup using the same used grounds?
The answer is yes you can, but I advice against, if you brew the same coffee the second time you won't extract good stuff the coffee. I suggest you to dilute the coffee with hot water to create an americano style coffee.
I recently found your channel and it’s helped me understand my moka pot so much more. Thank you. Is there a “time” it should look for, for the coffee to start coming out with this method of pre heating the water?
Thank you for your comment. In my experience the brewing time can change based on coffee, moka size and different stove. So I cannot really tell. But you can achieve consistency based on your equipment. That can help you to achieve consistency.
I feel you, that why I do my "science" stuff in the afternoon. This is for the morning ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--WNZwiKpOJM.html
I was wondering if you had any knowledge for a funnel to fill the coffee part? It always makes a mess for me, and also wondering if I should get a distribution tool?
To be honest there is no ideal time, that depends on coffee, grind size, type of stove. But if you want to check my video about 6 cups pot, you can fine some tips. Thanks for the comment :)
what am i doing wrong? mine trickles with small amounts then slowly builds... then its like someone stomping the gas on ferrari and it bursts out of one side of the column
Ciao Matteo, i stumbled across your channel last night and have this morning made my coffee in my Moka pot, following your instructions, and whilst not perfect, the taste difference is massive feom the results I'd usually achieve. Thank you for your videos.
Wow! So .. greater extraction actually means weaker coffee by volume. The terms had been confusing me. I like strong and sour-sweet coffee, more on the sour. I also drink a lot. Therefore, I'll use a bigger moka, finer grind, shorter extraction time! Always low temp, of course. More expensive per cup though! 😂
Yes, correct, more water higher extraction, but also weaker coffee. most of the concentration is at the beginning, and this happens in any brewing method. Yes you doing good. You can also reduce the amount of water in the boiler. For sure you will have less water going through. I like to have my coffee like you do. So I understand you :)
@@matteofromtheswamps and it worked! Best coffee I've ever made! But I did it with a 3 person moka pot to make just 1 full espresso cup. It was a really slow extraction. Never reached any sputtering. Removed from heat as soon as it looked watery. There was some sweetness so it wasn't too early. I packed it a bit, but the really low heat might have helped even extraction from all the basket. It was even old pre-ground espresso coffee! Just so much "wasted" coffee! 😂
You can find your own way to find the right quantity. pack the coffee over a scale and once you get the ground on the edge without levelling or pressing see the wait and stick with that for that coffee or adjust in case you need
After seeing james hoffman's "ultimate moka pot technique" I thought I'm supposed to keep the temperature as low as possible all the time. I was getting thin stream of coffee and brewing time was quite long, no sputtering, but surprisingly my coffee tasted always very sour. Now I known exactly why, I brewed it all at low temperature. Thanks a lot, you just made my day. I can't wait for the morning brew now.
No, you just made my day! Anyway he is not wrong to be honest. low temperature helps to control the extraction, there are other ways to increase the extraction keeping low heat. I'm actually working on a new video about this but I can anticipate to you that if you put hot water inside the lower chamber, even if you keep low heat you get more extraction and get more sweetness and avoid sourness. I need to do more tests and collect datas before being very sure about that, but so far that worked. I wish you the best morning brews!
Hi, great video. But I didn’t quite understand the grind of the beans. I am not familiar with the numbers you said to grind it at. Is it a courser grind than espresso? Thank you ❄️🇨🇦
I think that is very personal, What's for you a cup of coffee? If you think about Moka Pot cups, the name of the model already tells you the cups, 3 cups, the one I'm using in the video fill 3 Espresso cups, then if your cups is bigger probably a 3 cups is enough for one person. They also do smaller mokas like 1 cup, you can use smaller dose and smaller quantity of water.
5:15 -- Maybe it's just the camera angle, but is the basket the same diameter as the grounds bin? I know it doesn't happen all the time, but it'd be a lucky coincidence if it does.
You have a good eye. Yes the diameter in more or less the same. I also tried to use it like I do when I do single dose espresso. But I found it inconsistent and sometimes I can see phenomenon of channel on the board. I found that the double stacking, the one I show in the video, is the most consistent. Also not everyone as the same bins, but if you have it, you can always try and see if for you it’s better. Thanks again for commenting. Have a great day!
Really super helpful and explains why James Hoffmann’s technique also works (the closing of the time gap between sweet and bitter, in particular. I am in Italy atm and getting quite obsessed with my new Bialetti!
I just got the bialetti venus 4-cup, and I find that in general the coffee is not as satisfying as the regular 3-cup pot. To my taste, it feels like the coffee is under extracted, but if I leave it on longer hoping for a better extraction it just burns super fast, I’m not sure what I’m doing wrong - I follow all the same steps. I wonder if there’s something I can do to adjust.
Great videos, thanks for all you do, im getting better coffee every few brews, i have a stainless Moca Pot 10 cup, my brew starts at 38-44c, and is done about 65-70c , just wondering why my pot starts brewing so early ?, im on the small burner and set low with hot water from the kettle started
A very detailed video with useful information. A have a question though. How can you actually control the temperature of the water going through the coffee basket? I've always thought that was actually boiling water but in your video you explain it's not? I mean, once the water is pushed up through the coffee basket there's no water to make it slow or change the temperature. It just happens so quickly, and it's just a matter of seconds, isn't it? All you can do it to switch the heat off, or take the moka pot off the oven while the water is flowing. The other question i wanted to ask is about the size of the moka pot. I usually prepare a coffee only for myself, but I'm not sure if i should be using a one cup moka pot or 2/3? The thing is I like a strong coffee with milk, and I used to ask for a double shot coffee when buying a latte in coffee shops. Should i use a 2 or 3 cups moka pot rather than just one cup? Thanks
Thank you so much for your comment. Water inside the Moka is hard to control. Removing the pot from the stove it helps, that is what I do usually. More you keep the pot on the stove and more the water gets hot, but if you remove the pot, you still have water coming up because the pressure built. Also playing with the quantity of water in the boiler helps to control it. Here in this video I don't explain it because is something that I didn't explore yet. I talk about his in this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pOE0XNUUnbo.html I suggest the 2 cups, I actually posted a video last week about it. For me it's perfect for making coffee for 1 person and also perfect if you drink it with milk. Another video will come on Sunday about the 2 cups Moka and then I will jump on milk as well. Thanks again for your comment :)
@matteofromtheswamps thank you for your reply. I really appreciate it. I'm also at the stage of considering buying an espresso machine, but that's a more complex subject for another conversion. In the meantime, I'd like to explore other options like using a moka pot for occasional usage, and I'd like to make the most of it. Thus, my queries. I used to use a one cup moca pot in the past, but it wasn't very good, and I lost it somewhere. Now, I'd like to buy a new one, but before I do, I'd like to make sure I make a good choice. I understand you recommend a 2 cup size for one person, which I think is a good opinion, but I'd also like to ask you if you'd recommend a 3 cup size instead. I looked for some brands out there, and it turns out there are 1 cup sizes, and then 3 cup sizes with no 2 cup size in between. Would you recommend using a 3 cup size with less coffee and water load instead? Or will that affect the quality of the coffee if you don't fill the moka pot to its full capacity?
@@arturl4019 Alright, 3 cups moka gives a better result than the 1 cup. But I don't recommend using less coffee in the basket because it won't give a good result. I made a video where I explain this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-81ZSKML44bY.html You can play with quantity of water in the boiler, but placing less coffee change completely the dynamics. Regarding Espresso machine is a topic I will start to talk more in depth in a couple of months. Then we can start that conversation.
