In lots of bielatti models, the bottom of the valve is the indicator (and this is what the documentation says), but yes, water should not go over the valve, otherwise if it releases pressure it might spray boiling water.
@@joopowLPI was looking at a few videos about the Moka last night, and there are two camps on this subject, and they firmly believe one way or the other about cold vs. hot water. I don't think there's any argument about the fill position, though.
Never fill past the valve unless you like to live dangerously. Water is incompressible. The blow out valve will not function and you could blow the moka pot up. Source: physics, and Ive blown up a moka pot. 😅
Overfilled the boiler, safety risk AND dilute moka Hit the boiler with cold water to actually stop extraction when removed from heat You pulled it off the heat a couple seconds late, leads to bitter flavors Get a technique down do you don't have to adjust temperature mid extraction and you'll have a better cup. Reduce those variables
Harsh but accurate. If you get that kind of laundry-water looking extract at the end, you did it very wrong. I just hope nobody blows up their Bialetti (and kitchen) with those filling instructions...
@@cheaterman49 Right and wrong. Yes, he used too much heat at the end. No, it won't blow anything up. The pressure is too low even though he did cover the escape valve. The only challenge is not burning yourself on hot metal while screwing on the top. This is the correct way to use a stovetop, though. The most important thing is keeping the water at the stage where it's just below a boil so as to not extract all the super bitter aromas, like a perculator does.
@@Xorthis That latter point I'm with you, and in fact his advice to lower heat as soon as you start to see extraction is the one part of the video that makes sense. His result is still disappointing IMHO, this is what happens when I'm out of coffee and only half fill the cup with grounds...
A couple things I’ve learned using this for while now: 1) I’ve found that putting an Aeropress filter in the chamber makes the end product immensely better. 2) DO NOT fill past the valve ever lmao 3) I’ve found that once you see the liquid coming out the top, it makes a HUGE difference if you take it off the heat until no more liquid comes out, then putting it back on the heat until the end, making sure it is a slow, steady flow. I don’t know why this makes a huge difference but it does, I think it blooms the coffee. 4) do not get stingy with the coffee extraction, as soon as i see the yellowish water coming out, I stop the extraction, running the pot under cold water. I know you could technically extract more, but the yellow liquid is the thing that makes bad mokka pot coffee taste like bad mokka pot coffee. I would rather have a smaller high quality cup rather than a large dose that’s bad. Just my suggestions for a wonderful cup
Sorry, that's incorrect and it's not necessary to complicate the process because the best flavor comes from following the Bialetti instructions. Bialetti instructions are based on scientific testing and professional taste testing, so you can be assured Bialetti knows how to get the best flavor from the Moka. Bialetti has their own science and engineering department for product development, and they gross approximately $180 Million US dollars per year, so they can afford the best testing. You can see the Bialetti instructions in action by searching for "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed." 1. Fill the reservoir with room temperature or cold water to touch the bottom of the pressure valve, preferably filtered or bottled water. 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down nor tamp it. You can use a straight utensil, like your coffee scoop handle, to scrape the coffee off level with the rim. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. 3. Wipe the rim and threads clean of grounds so you'll get a good seal, and screw the Moka together tightly. 4. Cook it on a low gas flame or a preheated medium electric stove. 5. The instant you hear it start to gurgle remove the Moka pot from the stove and let it finish brewing on your countertop from the residual heat inside the pot. 6. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour. 7. When you unlock the pot to clean it, you'll see leftover brown water full of fines, and that means you removed the pot from the heat early enough to stop that water from diluting and dirtying your coffee. 8. Wash the Moka parts with hot water rubbing with your fingers, but do not use soap. Wipe it dry with a cloth. It will stay very clean. Once a month cook plain water in it to deep clean it.
@@magdalenamodric Thank you! 99.9% of the Moka pot tutorials on RU-vid are wrong! I've watched them all and only found a handful of good ones. It's a shame how Hoffman and his fans have messed up the process.
This kind of coffe machine is one of the italian national treasure. was invented and made few kms to where i live. this was a game changer for the people
For safety, I wouldn't recommend filling past the valve. The valve is there to release pressure in the event that the water can't pass through the bed of coffee, i.e. it's there to prevent the Moka pot from becoming a bomb.
@@walkingguy6409Water doesn't compress well yet the pressure of it will still increase due to the steam pressing down on it. All that's going to happen is it will shoot out boiling hot water instead of steam.
Great video! But you absolutely should follow the Bialetti instructions to start with cold water! Bialetti has been scientifically testing and developing the Moka pot since 1933, and they know how to ensure consistently good coffee. Cold water doesn't cause an uneven extraction or over-extraction; but collapsing, pressing or packing the coffee does cause over-extraction. Cold water allows the coffee to have time to bloom and allows the gasses to build the right kind of pressure. Starting with boiling water can damage the valve and scald your hand when you screw it together. Water should always touch the bottom of the valve. It shouldn't sputter. Cook it on a low gas flame or medium electric stove. Immediately remove it from the heat when it starts to gurgle because the boiler is almost empty. It'll finish filling when it's off the heat. There's only one RU-vidr who teaches the correct traditional Italian way to make Moka pot coffee since 1933. Search for "Annalisa J Moka pot." She saved my coffee!
@@michaelbendavid777 Yes, that's right, it's me again 😂. I'm commenting on every Moka pot video RU-vid puts in my feed! I don't care of I do it a thousand times. People have a right to know the authentic Italian way to make Moka pot coffee, which is extremely simple and produces consistently good results.
@@photina78authentic Italian coffee is shit. Italians have this weird idea in their head that bitter, burned, blackened coffee is somehow the way to go, instead of allowing the subtle flavors of the coffee plant to shine through.
@@photina78 watched her videos. They were nothing special. You're probably hoping to bone the bloated thing by buttering her up, all the best but there are better moka pot brewing videos out there!
@AngieW-ri6qx Wise decision! Bialetti instructions say cold water or room temperature water. I use room temperature bottled water because I always have those stocked in my house, many Italians use cold tap water (but it should be filtered); and my daughter and son-in-law, who are former Starbucks managers, use the chilled filtered water that comes out of their refrigerator door dispenser. So you can try both room temperature and cold water to see which one you like best. I read that starting with hot water means the water will be too hot, boiling, when it bathes the coffee powder. The Moka is never supposed to boil, it doesn't work by boiling. It works by gradually heating the air and water vapor which expands until the pressure pushes the water down and up through the pipe, bathing the coffee powder at a temperature that should be lower than boiling.
You are doing what I figured out in testing. Couple of things. Fill to below the valve. I have 2 burners...one medium and one on low. As soon as coffee starts coming out the top I move the moka pot to the low burner.
I tried two ways last night (first time using one) - both tasted identical. Heat the water separately in a kettle, then make the coffee with hot water. Or, make the coffee with cold water to start with. All I know is the kettle heating goes a lot faster than heating in the Moka. Or it did for me. I'm sure cold water brew is scientifically different, but it didn't affect my enjoyment.
The irony of a comment where someone actually just tested it vs the comments with 80+ replies based on emails from Bialettis marketing department vs. my aunt works at Starbucks...
@@KaptainKerl At first, my coffee came out bitter, then sour. And here's what I did to get rid of the acid. Before that, I poured hot water and it always came out sour, then I poured room temperature water and took it off the heat when the lighter coffee started to pour and the acidity disappeared. I came to the conclusion that with hot water, my coffee was not brewed enough, that's why it turned sour.
@@andrijstorozenko5631it came out sour because the pre-heated water heated all the system and the brewing time got quickly shortened which caused underextraction due to the short percolation. You did good starting with low temp water (then turning full fire) because this way the thermodynamic balance and brewing consistency accidentaly ended not being f**ed up. Start with any temperature! Just control the heat (“low & slow” like BBQ )to get the appropriate extraction lenght (time) for the given roast and grind size without overheating the pot (the metal!) itself
You have a really good point here, great video. I do have one small critique to offer, though: it could just be me, but it seemed like the music started to drown you out a bit by around the 12 minute mark, and I had to try a bit harder to focus on what I wanted to hear you were saying :) On the topic of buying things for hobbies, my love of creative writing has often been boosted by the fact you don’t really need to buy anything to do it. Got a pen, notebook, and an idea? You can write a poem or a story. Or use a phone notepad. Or some paper. Or a laptop. It doesn’t really matter and it won't affect much anything about your prose itself - only your process. But my other hobbies, like drawing, don't always have such luxuries. I started doing digital art almost exclusively because the desire to keeping buying new pencils and paper and markers and whatnot kept enticing me, but I ultimately never use any of it and just draw on printer paper with a mechanical pencil 8/10 times that I draw traditionally. (Edit: Digital art can be prone to consummerist culture as well, but it's not as bad in my experience. I started digital art on my phone using a pen with a stylus built in that I got for free and Ibis Paint X, which is also free. I felt little pressure to upgrade. When I did, I got a $35 Huion tablet 5 years ago that I still sometimes use, and Krita, which is free and open source. And when I bought an iPad to take notes in uni, I picked up Procreate for $10 4 years ago and that's still my setup. I never felt like I _needed_ to buy these things, and I don’t feel like I need anything else.) In any case, it's definitely worth evaluating potential unnecessary consummerism in our hobbies.
Let me get this straight. We can goto the moon and send satellites into space. But, we can't make a great cup of coffee. No wonder the aliens are not visiting us.
? This is making a great cup of coffee? Also, the skills of NASA scientists don't influence the fact of you shitting your pants holding a coffee machine
couple things wrong here, don't fill it past the valve. the whole reason for that valve is to relieve pressure from the chamber, if you fill it past the valve then if the pressure gets too much it'll squirt out boiling hot water instead of steam. also, if you are brewing on a gas stove as shown in the video, make sure that you have an adapter plate for more even distribution of heat
Aesthetics, there's no real difference between them. Main difference is the material. Aluminium heats up faster, less chance of burnt taste, but if you don't keep it completely dry, aluminum slime start to grow inside the water container. Stainless steel is nearly care-free, and you can also use it on induction stove. The other important parameter is the size. 2 cups is recommended for a single person, its basket can hold 8 g of coffee ground, and it brews around 80 +- 10 ml of coffee. Larger ones (4-6-8 cups) have different baskets, so they are not ideal for single portion. It is better to buy two cheaper devices instead of 1 expensive if you also want to serve coffee to others.
I used to not like mokka pot coffee because of the silt that came through my cup. What was a game changer for me was to add a wet aero press filter to the metal filter that is above the coffee grounds. The result was a cleaner cup, less bitter, yet still retaining body without silt!
It is a good solution, but maybe there was a deeper issue which caused that. Very fine coffee ground is not the best for stovetop brewer, that's a possible cause. Or maybe the insulating ring and the filter is outwore. Paper or cotton filter also helps on channeling.
Paper filters are great as they hold back Cafestol and kahweol. Fatty esters that are in coffee. It’s why metal filter brews are cloudy. Doing paper filter def makes it more drinkable, But baby steps. Italians don’t even like this method because it’s not what their Nonna taught them
Coffee grounds will start to brew at the same temp regardless of the temp of the water at the beginning. The starting temp of the water does not change the boiling point.
This is my daily method for brewing coffee, and it is recommended by Hoffmann and many others. Okay, let me set something straight: water evaporates before it reaches 100°. Simple proof, you can see steam rising from hot water that is not 100°C. Of course, if you start with cold water, you will get coffee and it will taste like coffee, if all you're used to is bitter coffee. But for bright and fruity light roasts, or balanced medium roasts, if you're extracting bitter coffee, you are not getting what you paid for and what the roasters and growers worked to achieve.
Starting with cold or hot water for moka pots doesn't matter. That's coffee bro science. It just makes the moka pot heat up faster because you don't want to stand keep checking it 10 times throughout the course of it heating up.
@@TactlessGuy It's gonna burn your coffee and give it a bitter taste. That's fine if you're buying the commercial kind of dark roast you'd drink with milk. But I do not recommend destroying specialty roasts by burning the grinds.
This is how I do it: -Put water in water thing (make sure it’s below the valve, your main goal is to not blow up.) -Put coffee in the coffee thing -Heat on stovetop, I like medium to high heat (electric stove) but you should test out a range of heats on your stove to find your favorite. -Take out when the coffee is coffee
It’s about half the strength of an espresso. You can used it for a latte of you can texture milk. Won’t quite be the same but close without needing an espresso machine.
Espresso is like 1 g coffee grounds to 2-3 ml of ready coffee. Mokka coffee is around 1 g to 10 ml or so. Brewing time is similar (~30 s). You can use if to for milky drinks, but they typically serve espresso or similarly strong coffee as latte in a café.
I can never get an even flow when I use my moka pot(Not bialetti). It starts spluttering almost immediately, and if I turn the heat down nothing happens at all. Any advice?? I use hot water and don't fill past the valve. I don't over or under full (coffee), it's not too compact either, and I make sure to screw the top on tightly... Is it me or the moka pot 🙈 That being said tho.. The coffee isn't... Bad.. But could definitely be better 🙈
You're doing it correctly, that's why Bialetti instructions say to use cold or room temperature water, preferably filtered or bottled water. Cold water has more molecules than hot water, so it expands more when you heat it and creates more pressure inside the Moka pot.
Yeah its a myth that hot water is better somehow. No water is going into the coffee until the volume above the water is filled with steam with enough pressure to push the water up, no cold water is going up there.
@@Venomous28sorry but that is scientifically incorrect. When brewing with cold water the extraction starts at around 60 degrees. If you are using dark roasts then it won't make much difference. In fact, it might make it better since it might extract less of the burnt profile in the dark roast.
@@paintspot1509 interesting, I’d imagine that varies a but by size of Moka pot too? Mine is a 2 cup and I almost always use dark roast with good results. If and when I do a light roast in it, I may have to compare hot vs cold start.
Been using a Mocha Pot daily for the past 4 years and if you get your process dialed it’s a great cup of coffee especially for milk drinks. This is very similar to my process however I use a espresso distribution tool to fluf up the clumps and then put a Aero Press paper filter on the grounds basket. The aero press filter is a game changer. You won’t be disappointed in the taste or the clean up.
My grandparents only ever used one of these and I never realized how good it was making the coffee until I tried it again years later myself. I figured out that sweet spot and I'll NEVER be able to go back to drop Coffee.
If the coffee is extracted too fast while the lid is open it will spray two jets of scalding hot coffee into the air. Better not to take the risk in my opinion. I’m writing this from personal experience - fortunately I was not crouched over peering at it when that happened.
What. Water boils at 100c, it won't start brewing until it reaches that temp because it isn't touching the coffee grounds before it boils. Guess I found the equivalent of bro science in the snob coffee world lol
The water pressure builds in the bottom chamber and def brews the coffee before it boils (you actually don’t want it to boil). Starting with cold water the water starts moving through the coffee as low as 60c. Starting with boiling water will be around 85c.
Wtf are you talking about? The pressure builds up due to steam being generated. If there is steam it means the water is at 100c. The steam pushes the water up through the grounds
Moka pots don't boil lmao. The container is a closed system, so it just pressurizes instead of boiling. That pressure is what pushes the water into the pipe.
Just get some Lavazza Red pre ground coffee (or don't) and follow the instructions that comes with your Bialetti Moka pot, keep the heat low and relax, you'll be fine and the coffee won't burn or be sour. You should add sugar, if not, then add some hot water for a blander coffee experience. That's it, now you can skip the next 1000 videos telling you how to brew the "perfect" Moka. Oh, something you can do is to get a Chinese rubber sealing ring instead of the expensive one with build in obsolescence that is sold by Bialetti, the pirate alternative actually keeps a better and steadier pressure, but that's it, no further secret tips, enjoy!
Love the vid. I find that putting the Moka pot into an ice bath instantly stops the brewing process as sometimes removing it off the heat doesn’t necessarily always work
He should have removed de moka 5 good seconds before going so bubbly. That way some sour water wouldn’t got up in the final coffee😅 Also putting the base under cold tap water is the best way to stop the heat.
That's not necessary. You can trust the Bialetti instructions, they're based on scientific testing and professional taste testing. They always work! 1. Start with cold or room temperature water filled to touch the bottom of the pressure valve, preferably filtered or bottled water. Do not preheat the water! 2. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Just scrape the top level with a straight utensil, like your coffee scoop handle. All Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Also the Latino favorites: Bustelo (very bitter), La Llave (smoother), and Pilón. 3. Cook on a low gas flame or a preheated medium electric stove. 4. The instant you hear it start to gurgle remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do not cool off the pot! 5. Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
@@photina78 well people have found better methods and what's the incentive for Bialetti to really put that much research into the best way to make coffee with the Moka pot when their way is traditional and works. It's likely not going to give you the best flavour but it is a more traditional method.
@@alinaqirizvi1441 "Better methods"?! 😂 If their methods were "better," they'd make better flavor; but they don't! I've tried every one of those Specialty Coffee influencers' hacks repeatedly, and so have many others, who all agree they don't get better results from those hacks! That's why, when you read the comments on one of the few tutorials that teach the correct Bialetti technique, you'll see hundreds of people thanking them for fixing their coffee because the Specialty Coffee influencers' Moka techniques didn't make good coffee. So people have not "found better methods"! The only people, who think the Specialty Coffee influencers' methods are "better," are people who never learned how to use the Moka pot correctly in the first place, so they don't know that following Bialetti instructions makes consistently good coffee that is never burnt, bitter, or over-extracted. The Third-wave Specialty Coffee influencers' Moka hacks do not make better flavor than correctly following ALL the Bialetti instructions! The Third-wave Specialty Coffee influencers always begin their tutorials with the LIE that the Moka pot will produce bitter/burnt/over-extracted coffee if you don't use their hacks. Either they say this in ignorance because they never learned the correct way to make Moka espresso, OR they're in business selling home espresso machines and/or other Specialty Coffee gear, and/or they own their own coffee shops, so they know the Moka is their MAIN competition in the hands of anyone who knows how to use it correctly; therefore, they seek to sabotage the Moka by overcomplicating the process while harming the flavor by their hacks. I have a background in business-to-business sales/marketing and advertising, so I can easily understand how difficult it would be to sell expensive home espresso machines, or Specialty Coffee gear, or overpriced coffee shop beverages, to anyone who knows how to use their Moka pot and loves the flavor of their own stovetop espresso! Google the names of some of the biggest Specialty Coffee influencers and you'll see what their employers or businesses are: They sell home espresso machines or Specialty Coffee gear, and/or they own coffee shops. Like most big companies, Bialetti has their own science and engineering department, for product development, that does ongoing state-of-the-art scientific testing, and professional taste testing, to ensure that their Mokas produce the best possible flavor. Why? Because there is a lot of competition, lots of knockoff Moka pots flooding the market, so if Bialetti's Moka is not currently creating the best possible flavor, they will lose their market share, lose sales, and lose money. No business wants to lose market share or lose money to their competition! That is common sense for anyone who has ever been in business or worked for a big company that manufactures their own brand-name products! It's called Quality Control. Bialetti can easily afford to do much more and better scientific testing, and professional taste testing, than ANY Specialty Coffee influencer can do because Bialetti averages approximately $180 Million US dollars per year! Anyone who wants to learn correct technique, should read the Bialetti instructions, then search for these video tutorials: the "Lavazza espresso Moka" tutorial, "Annalisa J Moka pot" and "Il Barista Italiano Moka detailed."
Everyone is concerned about you filling above the valve... I'm concerned about the condition of the chamber on the inside. Is that corrosion? Signs of rust? I've had my pot for 5 years and it still looks the same as when I bought it. As soon as I finish brewing, I'll clean it out and immediately dry out everything with a kitchen towel or paper towels.
This is slightly different from how I do it. What I do is I put in a spoonful of whatever preground I got left in the filtercup. Coarse or fine, doesn’t matter much you want coffe or not? I sometimes even it out a bit with my finger, if my finger is now wet. Then I put in cold water up til, never over, the valve, because I know what the valve is for. Then I put it on the flame and leave it. When it starts to sputter it makes noise and when I get annoyed by it, sometimes right away if I'm nearby, I take it off and put it in the sink because it's hot. Then I take the cold half a cup I still have left but forgot where I put, so it went cold, and top it off with new coffee, which is then ready to drink right away, so I don't burn my tongue which happens more often than not because a mocca pot makes really really hot coffee!!!!
I see so many tips on cooling down the coffee, putting it into an ice bath or surrounded by cold water in your sink.. But I just pour it into my mug! Why is that any different?
You're right, it's not necessary to cool the pot if all the Bialetti instructions are followed. The correct instructions are to fill it with room temperature or cold water (filtered or bottled), cook it on a low gas flame or preheated medium electric stove, immediately remove the Moka from the stove as soon as you hear it start to gurgle because the water reservoir is almost empty, let it finish brewing off the stove on your countertop from the residual heat inside the pot, stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. This way your coffee won't burn or overcook. There's no need for any hacks, like cooling the pot under running water.
@@telurkucing5006 That's not necessary at all if you brew it correctly according to the Bialetti instructions in my comment. The coffee will not burn when it hits the bottom of the upper chamber. I've tried that hack of adding just enough water to cover the bottom of the upper chamber, and all it does is water down the coffee. Of course, if you're the Thai Moka "Master," who makes money putting on a show brewing Moka coffee for customers in his shop, you have to create the illusion that you're doing something special by making the process seem way more complicated than it is.
@@photina78 it might be works for robusta which lot of us use in the southeast asia. Im also tamp powder in my mokapot too. Its works both ways to brew coffee and strong tea for use in milk tea. Yeah I know this pure cancer in italian mokapot procedure 😂
@@telurkucing5006 Maybe the Robusta does need to be diluted because it's more bitter, but you can dilute it in your cup by adding hot water or hot milk. Tamping the coffee doesn't allow the water to flow through correctly, so you're not getting the best extraction. Try doing everything correct per Bialetti instructions and see if you like the flavor. 1. Fill the reservoir with cold or room temperature (filtered or bottled) water to touch the bottom of the pressure valve. 2. Fill the basket loosely with medium-fine ground espresso and don't press it down. Use a straight edged utensil to scrape the top of the espresso level with the rim. (Most pre-ground espressos are ground too fine for the Moka, but the espressos sold in Italian grocery stores are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Try one of those, look for the Moka pot icon on the package.) Wipe the rim and threads clean and screw the Moka together tight. Do not use a paper filter. 3. Cook it on a low gas flame or a preheated medium electric stove. 4. Immediately remove the Moka from the stove the instant you hear it begin to gurgle, and let it finish brewing on your countertop from the residual heat inside the pot. 5. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. 6. When you unscrew the Moka to clean it, you will see leftover brown water full of fines in the bottom reservoir. That's a good thing because that brown water doesn't taste good and it would've diluted, bittered, and dirtied your cup if it had been allowed to go through the pipe from leaving the Moka on the stove too long. Try that, it's the Bialetti instructions that are based on scientific testing and professional taste testing by the company that makes approximately $180 Million US dollars per year, so their science & engineering department can afford to do the best testing to ensure good flavor for their customers.
@@caglardataIt’s honestly just a trend. The whole point of the moka is that you can heat it up on the stove top. But people (like me) who don’t know any better look to people online to guide us on how to use these things and end up getting frustrated with the process of trying to screw the pot back together with boiling water in it :T
@@ryanterrencegoliath506 it starts brewing after water reaches boiling point due to working mechanism of the pot. Even an unintelligent person can easily caught the nonsense here..
@@caglardatasombody is forgetting the ideal gas law... You are also wrong about how the moka pot works. The pressure is high enough to push water through the coffee before reaching boiling point. With cold water this starts as low as 60 degrees and results in poor extraction. However, if you use water that is around 70 degrees, then your extraction starts at the recommended temp of around 90 degrees.
It's food grade aluminum and is perfectly safe. I have two stainless steel Bialetti Venus Moka pots, though. I love them. But the pot I use most is my aluminum Bialetti New Brikka.
I always fill the pot with water( sometimes hot sometimes cold) It doesn't matter, exept for the time it takes to get coffee out, Also fill it to the valve or sometimes more depends on how I want the coffee, strong or light,
the water doesn't matter if it is hot or cold, by putting the boiler on the fire it heats up anyway. the water must be under the valve, not above it because with pressure the air increases in volume and pushes the water upwards. If you don't leave enough space it won't come out properly
Yes, but starting with cold the pressure and vapor build up the water can travel up and through the coffee as low as 60c. Which is not ideal. Starting with hot water is more consistent
L'acqua va messa sotto la valvola di sicurezza e bisogna versare sempre acqua fredda o tiepida, non calda o potrebbe esplodere. Il coperchio va chiuso, o il caffè diventa stantino, il contenitore non va riempito completamente di caffè e soprattutto non bisogna schiacciarlo o l'acqua della caldaia passa a malapena tra il caffè e potrebbe esplodere, hai creato una bomba con una caffettiera, bravo!
You can also cut a round piece of coffee filter paper and put it between the cup and top piece to make sure no bits get through. Also drink with milk only
As I respect the people who like this coffee , different taste for different people. However the experts recommend that to make espresso on the best way is that the water of the temperature shouldn't be higher than 92 degree, the water pressure should be up to 9 bars otherwise the taste of your espresso will be ruined. The most recommended, affordable coffee maker is the Gaggia Classic made before 2015 . Good luck for this " coffee".
If you don't have a fancy grinder like this guy, use your blade grinder till your coffee is powder. Then do the same process with 1/4 the water as this guy, and take it off the heat as soon as the coffee comes out the top. You get less espresso, but it comes out perfectly.
I hate those things. Not because they're bad, they're actually pretty awesome. But I always forget I left those on the stovetop and only remember when I feel the smell of burnt coffee
I've considered buying a tabletop hotplate, and using a timer, to (a) use it as a Teasmade, and (b) prevent burning. The aluminium ones are a swine to clean - my girlfriend has a stainless and it's much better.
It’s very easy to avoid kind of situation… I measured the cooking time 2x or 3x and now I turn on the alarm, especially in the morning when I’m not quite awake yet 🤷♀️😁
“The water boils at a lower temperature and can give you an uneven extraction” - does it though? Water boils at 100 degrees Celsius under atmospheric pressure. Now pressures will be higher in the moka pot, but those pressures are from trapped stream. Now taking for granted adding hot water will substantially increase the pressure inside the vessel and thus the temperature the water boils at … water at atmosphere pressure still boils at 100 degrees. It’s not clear that water is going to be too cold to extract evenly … if anything you might have the opposite problem.
