How to Make PERFECT Moka Pot Coffee Every Time



If your Moka Pot Coffee is dull or bitter, it might be because you’re doing it wrong. Get some great coffee beans and your Moka Pot and make some amazing …

48 Comments

  1. Video is quite fancy and well-shot but… Not quite useful. A lot of mistakes that will make coffee probably okay for people from US but for Europeans – weak, bitter or watery. 1. Grind. Oh… The chunks are so big that it won’t make a good coffee. Espresso fine grind (like You would usually see when you open pack of preground Lavazza)- what MUST be used for moka coffee. 2. Heat is so freaking high that coffee bursts away from moka… The higher the heat, the faster water flows trough the coffee and the less flavorful cup it will make. Moka coffee should always be put on low heat, as it slows down the speed of the flow. 3. A lot of “blond water” – when the coffee changes color from brown/black to blonde stop the heat immediately and serve the coffee or stop extraction by pouring cold water over moka water tank 4. Too much water in water tank. Some people prefer their coffee to be drip-like, but moka is not about weak coffee… it’s stovetop home espresso maker. That’s why if you preheat the water you should pour less water in tank in order not to make “watery coffee”

  2. nice video! I have a question, sometimes I grind my coffee manually and then put it into the filter. I tried to weight it just for curiosity and it seems that sometimes I put 18 grams and others I put almost 20 grams. but I've just realized that with 18 g it's better (because water goes up easily). I supposed that somehow I pressed more coffee sometimes and that changes a lot (probably because the grind it's not exactly the same). What do you think? should I change something else to get a better cup of coffee?

  3. If you see water spouting like that at the end, you waited too long to remove the moka pot from the heat. You have to remove it when you see the liquid turning blonde and it is still flowing, bubbles just forming. Next you should have a bowl with cold water prepared in advance, so you don't need to go to the sink with the very hot and bubbling moka pot. It saves time, it is safer and stops the process faster. I would use an electric grinder for coffee. Thank you for your video.

  4. Hey man, great video. I use induction cooker. Is cast iron ok as a substitute to a diffuser? I dont want to spend money for a diffuser that im gonna use only during everytime I brew.

    Thanks

  5. I've been using my pot for years but I've never put hot water into it and never cooled it under a tap afterwards. I'll give it a try for my morning coffee tomorrow. My coffee often has a bitter edge to it so maybe I've been doing it wrong all these years. Cheers for the video

  6. Should I fully filled the funnel with coffee for 1 person ? And how much water should I use for it ? Today is the first time I tried. I fully filled coffee and filled water till safety valve. By the way my moka pot is 3 cups model.

  7. You've settled in my mind about pre-heating the water, I've tried both hot and cold water. I think the coffee tastes a little smoother with the hot water. I just bought a Bialetti, 3 cup, pot. I like the ritual involved in making the coffee, it has a "mad scientist" kind of alchemy to the process. I'm still kind of a novice with using the pot but your video really helped.

  8. So I am trying to follow this perfectly every time my coffee comes out extremely burnt. I've tried changing most everything, but I'm wondering if it's my electric oven possibly? Is the heat top wildly powerful or something? Anyone got any ideas?

  9. I found this video useful, and it got me on my way to making great coffee with my Moka Pot. Thanks. However, after doing some more research and experimentation, I've come up with some slight changes that give me a perfect cup every time; never bitter. I don't preheat the water because it is challenging to get the top screwed on tight without burning your hand. Second, as soon as the coffee begins to emerge, I reduce the heat. Third, BEFORE the coffee starts spurting, I quench the pot in a pan of cold water to immediately stop the process. This prevents over-extraction.

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