100 thoughts on “How To Make Better Coffee with a Moka Pot | ECT Weekly #025

  1. Viva Puerto Rico with the Moka coffee pot been used by grandmother's and our Boricua tradition since birth…..lol!

  2. I only clicked on this vid because we switched to electric stove from gas and I keep burning my coffee, it just doesn't 'rush out' as fast as it did with a gas stove :T I'm still not closer to the solution for my problem, but I did enjoy the vid nonetheless, it's interesting to see something I take as normal being dissected in front of my eyes. Fun fact: my grandma swears that the water has to reach the bottom of the valve 😀

  3. Yeah nah, an espresso grind is fine in a mokka pot otherwise you end up with watery Americano pish. Certainly it will espress finer grounds no problem. Also the reason for putting hot water in the base is not to "reduce the amount of time coffee is in contact with water" but to reduce the amount of time the coffee is exposed to heat prior to extraction. This is not a brewing process where the coffee is immersed in water – its a form of espresso where the heated water is pushed through the coffee quickly, so the time it is in contact with water is much the same whether you start with cold or hot water.

  4. I've seen several moka pot tip videos and don't know til yours we need to remove gasket and filter to clean

  5. I just got my moka pot last week. I am still learning how to make expresso. Thanks for your video. I also wondering that how many shots did you make in this video? THANKS

  6. Still tastes like burnt resin. The only solution is to place less coffee. Using low intensity coffee should help too.

  7. The coffee must be ground between drip and espresso.
    Use hot filtered water and medium to low heat, move it away from the heat as soon as you hear the bubbles sound.
    I dont like to use up harsh soap or detergents to wash it.

  8. What about the heat when using stove top? My moka pot instructions say use a low to medium heat, but my stovetop goes to 10, a low to medium would be anywhere from using LO to 5, im not sure what setting to put it on

  9. My grandfather's (rip) Alessi Aldo Rossi moka pot sat in a display cabinet for ten years unused. It then went into a box and spent another fifteen years in the garage. After this video, I got it out, cleaned it and it was used for the first time since it was bought all those years ago. I'm now making lattes at home and saving £7 a day on coffee for me and my wife. Thank you! Subscribed

  10. I am a victim of bitter coffee every time I us my Moka Pot so it has been on punishment. It's been in my cupboard unused for almost a year now just taking up space.

    I have never seen anyone on YouTube remove and clean the gasket and screen before. I am definitely going to give that a try. Thanks for the Great Post!

  11. I still don’t understand when to take it off? When it’s full? Mine started flowing and I took it off and it stopped

  12. My experience: Don't get the big ones, get the small ones, maximum 4 cups (these are actually more lungo sized so 4 cups will give you like 250 ml of coffee). This will give you a better result than the big pots. If you clean the upper part each time make sure to buy a few spare rubber seals as they will wear out faster because of the stretching. Moka pots will certainly not make the best coffee ever but they are great for confined spaces and travel.

  13. Great video and 2 questions and 1 comment 🙂
    1) Any thoughts on aluminum vs stainless steel?
    – I feel like aluminum soaks in flavors and old coffee residues and becomes hard to maintain even if you try to clean it well each time.

    2) Have you played with the heat intensity?
    – I feel like, with hot water, too high heat leads to under-extracted cup, unfortunately, on my old electric stove it is a bit of a gamble each time.

    The Bialetti instruction manual actually says that you can use vinegar instead of water and do a regular boil without coffee to clean it, works very well for me 🙂

  14. I am Italian, where Moka was born a long, long time ago (in ancient times the grand mother was "Napoli's Moka" )…. not in Spain
    Nowaday the Bialetti Moka is still is the best.

    The Moka DOES NOT WASH with detergent or soap (eventually, maximum with just a sponge ) but the residual must be taken away only with the running water !

    The first reason is because the Moka metal could take on a different taste, since it is coated with a patina, which the detergent could take away or create in chemical reaction with it.

    Afetr that, the second reason is the Moka it is used only for coffee, so there could be nothing else. Furthermore the rubber of the gasket fits only after different uses both for the size and for absorbing the taste .. better than the taste of the rubber, it isn't ?

    After several uses (many 10 or more), the gasket must be removed (but not every time, because it could be damaged, lose grip and, therefore, safety) and free the filter holes, if necessary with a needle.

    With a new or unused coffee maker for a long time, it is recommended to make the coffee two or three times and throw it away, just to flavor the coffee maker (oh yes of course… imagine if it is washed with soap, or detergent for steel !! )


    Io sono Italiana, dove la Moka è nata tanto, tanto tempo fa (anticamente la nonna era "la Moka Napoletana". )…..non in Spagna
    Ad oggi, la Moka Bialetti continua ad essere la migliore.

    La Moka NON SI LAVA con il detersivo o sapone (al massimo, eventualmente con la spugna) ma vanno portati via i residui solo con l'acqua corrente!!

    Il primo motivo è perchè il metallo della Moka potrebbe assumere un gusto diverso, visto che è rivestito di una patina, che il detersivo potrebbe portare via o creare in reazione chimica con esso.

    Secondo la Moka viene usata solo per il caffè, quindi non ci potrebbe essere null'altro. Inoltre la gomma della guarnizione si adatta dopo diversi usi sia per la dimensione che assorbendone il gusto..migliore rispetto al sapore della gomma, no?.

    Dopo diversi utilizzi (tanti 10 o più), vanno rimossi la guarnizione (ma non tutte le volte, perchè si potrebbe rovinare, perdere l''aderenza e, quindi la sicurezza) e liberati i buchi del filtro, se necessario con un ago.

    Con una caffettiera nuova o inutilizzata da lungo tempo, è raccomandato di fare due/tre volte il caffè e buttarlo, proprio per fare isaporire la caffettiera (figuriamoci se viene lavata con il sapone, o il detersivo per l'acciaio…)

  15. Fantastic! But I did coffee this way, but the taste of coffee was not that good.
    I make coffee everiday and I never use sponge in my Moka pot. just clean water. Than, you do not have to wait for all water come thrue moka pot. I make ristretto and i never leave all water come thrue moka, just water flowes in first 30 seconds. than I pour it up to cup. and all other coffee goes to the sink. just Try it 🙂

  16. My idea it, just put filter from Aeropress in down inside, in to this part which higher a coffee basket. I do this every time, and it's give me clean taste. Good luck, and have a grate coffee!)

  17. Great video! I learned a similar approach from James Hoffman but did not even realize you could take the seal and filter out like that. I'm going to clean my properly today so I can enjoy an even better experience tomorrow. Cheers!

  18. I had a friend at work who added 1 teaspoon of sugar in tge filter w the coffee n the coffee was never bitter try it. 😉

  19. Who are they kidding? NEVER use an aluminium device for making coffee or cooking food! For a little extra cost, buy one made from stainless steel. This Moka pot method brews your coffee with boiling water at around 100 degrees which is wrong – don't these guys know that? Experts advise the temperature of the water should be no more than 90 degrees to avoid bitterness. Move on everyone, absolutely nothing to see here!

  20. I have a 6-cup Venus stainless steel pot and an aluminum 3 cup Moka Express. The three cup filter basket holds more coffee than the 6 cup stainless steel filter basket and it's 3 less cups😃

  21. Dude, i just realized how preparing your coffee has some zen to it. It's not just about drinking and tasting coffee. When you include the way you prepare it, it also become an experience as a whole. There many ways to prepare coffee and I'm interested in learning them all.

  22. I'm thinking about getting into moka pots. I always use 14g of coffee per 120ml of water (double coffee) when making coffee so I think that this would be great for me!

  23. Hey guys, nice vid, just a quick question: How do you keep the crema? I usually make really nice crema, but when I pour it into my cup, it disappears completely. Is there any way to keep it?

  24. i didnt know about the boiling water instead of tap water and i haven't cleaned under the rubber seal…im scared now LOL thanks fellas

  25. I did coffee with moka pot today and it was pretty good but I didn't know how much "coffe extract" to pour and one coffee was strong while the other (less coffee poured) was weak. I also didn't know how much "foamy" should I make my milk :/… but it was good

  26. the store I usually buy my coffee from just received freshly roasted coffee(roasted last month), the last time I checked the date on the same bag said february(ew)
    I bought a whole beans bag, I'll try this now that my coffee isn't old, if it tastes better/has no bitterness then nice

  27. Ive read that when cleaning the pot and components dishwashing liquid should not be used, just warm water and wipe dry. Ostensibly because the oils from the coffee protect the finish on the inside of the pot, and scrubbing it would lead to erosion. I'm interested in reading comments.

  28. You ground the coffee so coarse, you made "dirty water" not coffee. Bad tip. Furthermore cooling down the pot under water will cause it to warp, making the bottom round. That's not a big deal if you use flame burners but it becomes a problem if you use induction hobs.

  29. Don't remove the rubber gasket after every use for cleaning. Once a week is enough. Wash the entire pot with very hot soapy water and always use 'COLD' water to bring the brew up slowly to the boil and pour coffee when pot stops gurgling and coffee stops rising from center fountain. I agree with everything else. Thanks for your video. ☕

  30. Do you need to fill the filter full of coffee or you can make it only to the half? Somebody gave me a moka pot 6 cup size, maybe if I will fill the filter to full the coffee will taste too strong.

  31. Please make sure to wrap the handle with double sheets of aluminum foil so you avoid the damage from the direct heat

  32. Using one daily for more than 20 years, and I just took the filter about 10 times, half of them to put new rubbers.
    The quality of the coffee is what really makes the difference. I once had the sad idea of using non-Portuguese coffee and I regretted it bitterly. Just use a Delta, a Sical, a Nicola…

  33. Start with water of about 65°C, fine grind, it can be as fine as espresso or even slightly finer if you have a one or two cup Bialetti model. Shake the basket while you're pouring the coffee in for even distribution and when you start spilling coffee, stop pouring and tap the basket on your counter a bit to make the bed more level. Tamp very lightly, the coffee shouldn't go down far because of the even distribution and fine grind, but there should be a bit of space left in the basket. Make sure it's screwed on very tightly with the 65°C water in the basin, just to the fill line or a bit below (don't go over). Put on the lowest flame possible and wait, once it starts flowing quite quickly and becoming more yellow, cool it down by putting it in the sink with cold water. The more greedy you'll be, the more extraction at a temperature that's too high you'll get in the cup.

  34. Thanks for the video! But there is one Italian secret ingredient for a moka pot))) After making coffee you need to blend it in pot, because the bitter (full body) coffee are at the bottom of spot.
    Good luck!

  35. I thought it’s only an eastern european thing. We call itt bubbler. I rember when i was a kid our baba took pity on us because we weren’t allowed to drink coffee and gave us “ black dogs”. It’s simply a sugar cube dunked into fresh coffee for 2 seconds but man i still love if so much

  36. You really don't want to be using these pots that are made from Aluminum.
    You can get these pots made from 100% Stainless Steel but, always check the inside coffee filter funnel part to make sure that it is also Stainless not Aluminum.

  37. That's too coarse a grind. Somewhere between what you did and espresso is ideal. Espresso is too fine, for sure, but I think you have gone too much the other way. Your coffee looks weak to me, just visually. The Moka pot is for making a strong, espresso-like coffee, not cafetiere style.

  38. …and don't forget to mix the cofee before to serve it in the cups! This is very important because the first coffee is more dense.

  39. The only way to properly make a cup of Moka pot coffee is to add the sugar to the top pot before starting. That way the brew mixes with the sugar as the process takes place.

    Which is, of course, how Cuban coffee is done.

  40. I use a percolator with cinnamon at bottom of filter. more cinnamon for any new coffee that tastes bad. you can twist back and forth, a normal filter until it tears for a percolator too. percolator is all metal so you're not using plastic parts. don't use plastic at all.

  41. This is ridiculous. This is better only than a peculator. This is a horrible method. Sure you can make it a little less horrible than its potential but no matter how clean, no matter what coffee, what grind you employ it is horrible.

  42. I find fine grind to work better for me than course. I use cold water to begin and it never takes more than 3 minutes till the coffee is ready. When I used hot water from the beginning, not only was inconvenient to handle, but then you have to reheat it again to extract the liquid coffee, so what's the point? Finally, I have a problem with aluminum made kitchen utensils. I prefer stainless steel in this case. Am I wrong?

  43. Leave enough room to add two tablespoons of raw sugar or shave mexican sugar on the top of the coffee. Brew the coffee through the sugar. Much different taste than Cuban.

  44. I boiled water with baking soda in the moka pot and a lot of black bits came out. There are parts that I can't access to clean so that worked well for me and my coffee improved significantly from then on. I'm a little afraid to remove the seal though.

  45. I am an Indian from the southern part of the country where coffee consumption is high unlike the rest where tea is preferred. In South India, we use a gravitational filter. It takes slightly longer than a Moka pot (or percolator) but you get strong decoction. Add hot water to dilute, or milk as we do here. Enjoy your caffeine! One more thing, since the filter is not on a stove, but uses boiling hot water instead, and decoction collect in the bottom container, there is no loss of flavour or aroma. Further, since the parts of filter are just three, the top, bottom and plunger, cleaning is simple. Try and let me your experience since you seem to be a coffee connoisseur as much as I am. Incidentally, I have a percolator too. Cheers.

  46. In my experience there are two things you need to do in order to get a decent cup from a Moka pot!
    1. Add already boiling water to the bottom part (as they say it decreases the risk of over extraction)
    2. And make sure to stir the finished coffee well before drinking (the different tastes that combine to make a great cup are extracted at different times. The coffee will naturally layer itself, so get a spoon in there!)

  47. =O I have been missing disassembling the filter to properly clean it up! THANKS! =) I'll make that as soon as I get home 🙂

  48. I intuitively figured all that out myself when I purchased mine, what I also did was take the thin metal round base of the coffee holder out to clean that as well. It was difficult to do and used a chop stick and rammed it down the funnel and popped it out. Was very dirty, what’s with the manufacturers not providing easier to clean equipment? Instead relying on user to reverse engineer this thing

  49. Except for how you put coffee in the filter you do things pretty well. Unfortunately that pot is not Bialetti and It looks so bad and watery. The grind is very important too. Get a good Italian brand. But not the mainstream ones.
    I wish everybody knew how to make espresso properly, so many wrong ideas lead to making it so hard to find good coffee in some countries….

  50. Guys, I've never removed my screen and gasket 🙈 Couple of questions for you: 1) is there a window time you aim for (I try to aim for 1:30 – 1:45) and 2) have you ever tried measuring the coffee to water ratio? Thanks for another great video! I always learn something from you guys 👍🏻

  51. Try to avoid Aluminium moka pots, I have had great results with a heavy duty stainless steel 4 cup pot, just using lavassa ground expresso. I've had the same moka for 17 years I bought at a yard sale for $5.00, just need to change the seal every five years or so, ( if you can't find the " Right seal" just buy a bigger one and cut it to size

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