If you're using the Moka Pot for Latte's and Cappuccino, you're wasting your time trying for crema'. Perfect creme' from a $3,000 Espresso machine is totally wasted when diluting with all that milk. The $30 Moka Pot (when used according to instructions) makes an outstanding coffee. It's an excellent base to create superb tasting Latte's, Capps, and even Macchiatios at home.
If you're a straight-shot Espresso drinker, this is the wrong machine. Go invest in a real Espresso Maker.
@roy2ohio said: "If you're a straight-shot Espresso drinker, this is the wrong machine. Go invest in a real Espresso Maker."
As a guy with used high-end espresso gear, my take is this - if you're buying quality, freshly roasted coffee, practice mokapot technique and use a quality burr mill then you can make exceptional not-real-espresso with a mokapot with taste will far exceeding the quality of the "real" espresso commonly served in most coffeeshops. But I take your point. :-)
It is easy, E'dave if your pot isn't stainless. If coffee is freshly roasted (+0-15 days) & grind is a little more coarse than espresso fineness that only leaves two issues: compaction in the filter & a tight seal between the two pots. Fill basket w/coffee & gently tap filter until level, then barely overfill to make a slight dome. Screw top down then open carefully to see if dome is now a little compressed - thats good. Insure gasket & threads are 100% clean to eliminate pressure leaks.
I have tried every kind of coffee, every kind of grind, and I still can't get good crema. Something tells me this is supposed to be a lot simpler... its designer meant for the Moka to be easy to use.
@xenawarriorcat, how much coffee does the 1-cup version produce? I mean is it more like a traditional espresso cup with 30ml/1.0 fl.oz or or more like a full espresso cup with 40-50ml? Thanks!
@klarinetta I understand the Brikka is satisfies many users, however, I find a regular Bialetti Moka Express produces better coffee and much, much more satisfaction. And, of course, better videos. ;-)
what do you mean by "choke the pot"? i always grind fresh coffe and i have never had your crema results. i also tried your heat secrets but nothing came up
Fill basket evenly (tap a few times to settle coffee); leave a SMALL dome of coffee to be gently compressed when screwing on the top. Even fills prevent water from channeling thru the puck; a slight dome creates good pressurization during brewing. To much coffee/pressure blows safety valve - not enough (or badly ground) coffee lets water blow thru the puck. Proper grind, even fill and enuff coffee will almost, but not quite, blow the safety valve and let brew dribble out - almost choked.
How do u get the crema? Do you use a special cofee mixture? I use 90% arabica and 10% but robusta but i dont get any crema at all. My bialetti is new; doas it only work with a well used one ?
use fresh roasted coffee (max 15-days old); uniform burr-mill med-fine grind; overfill basket so top screen gently flattens the dome when screwed down tightly; keep the gasket/threads clean; use low heat when brew flows - express for 30-45 seconds and stop when it goes clear.
You almost need to choke the pot and challenge the safety valve. Be careful - if the valve blows it's a hotmess
I greatly favor the 1-, 2- and 3-cup mokapots for best results. You can surely get good results with 6-12 cup pots but mistakes use a lot of coffee and and you better have at least 1-5 guests. I prefer the 2-cup for easiest use and coffee for one person.
The stove is out of date - time for a new video, right? Am cooking with gas lately. Much better for turkish coffee, for sure.
I cover the bottom with flame (got a gas stove now) until I get a cue it's preparing to boil - I'll hear a rumble. At that point I back the heat down by, say, half. As soon as "syrup" flows from the post I back the flame way down (next to nothing) and let the process continue as slowly as possible until the brew threatens to run clear. At that point the pot is removed from the burner. Since electrics are slow to respond I reduce brewing heat by lifting pot from burner to slow things down. x
i ended up getting the 6 cup moka express... i think i'm doing everything right...except my whole beans are from peet's and i'm not sure how fresh they are, will try a small local roaster next time and see what happens. my coffee is not as flavorful as i hoped. does your coffee turn out bitter btw?
To All: @ptoda123 : The pot - Bialetti Moka Express - the cheapie. Here are the keys to good moka:
use fresh roasted coffee (max 15-days old); uniform burr-mill med-fine grind; overfill basket so top screen gently flattens the dome when screwed down tightly; keep the gasket/threads clean; use low heat when brew flows - express for 30-45 seconds and stop when it goes clear.
You almost need to choke the pot and challenge the safety valve. Be careful - if the valve blows it's a hotmess.
hey so i'm thinking of getting a moka pot now, do u recommend a specific model? the brikka looks really good but its a bit expensive, can a cheaper model do a good job too?
most macchiatos do not have the pressure to make crema, which is essentially gas bubbles caused by the released oils. If the coffee is TOO FRESH, you won't have crema, because it takes roughly 48 hours after roasting for the grind to de-gas to the point where crema is produced.
the birka produces crema by operating differently than other macchiatos: I have never tried it so I don't know if it tastes as good as crema from a high-pressure machine.
@kwantran I'm suspecting you used too much heat and burnt the coffee. I would use the lowest flame possible to brew the coffee. It should take some 5-7 minutes. Personally, I take the Moka Pot off the stove when it is almost half full of coffee.
Good crema with a mokapot requires freshly roasted coffee (1-15 days post roast), a proper grind (slightly more coarse than a typical espresso grind), a proper fill of the basket (full, not packed, slightly rounded and a tight seal.
If you want good, freshly roasted coffee you should look beyond $tarbugs.
If you can't make it work after finding freshly roasted coffee please feel free to email me for more advice. it's great when it's right - worth the learning curve if you like good coffee.
@xenawarriorcat Do you only get crema with freshly ground coffee or is it possible to obtain crema with the already ground coffee you buy at the supermarket (Lavazza, Illy, etc.)?
I'm new to the moka pot (just got one yesterday, in fact - Moka Express - 4 cups) and I'm trying to learn how to make a really nice cup of coffee so that I can impress the missus.
Cafe-au-lait with a mokapot requires heated (not boiled) milk; this can be done on stovetop (or microwave). To make a cappuccino with mokapot requires a mechanical or steam-driven frothing machine. Although I have a frother (on an espresso machine) I rarely use it with the mokapot - I prefer it straight/sugar or as cafe-au-lait. Hope this is helpful.
Losing crema on the pour is not necessarily the case. A crema-oriented freshly roasted espresso blend (typically with robusta bean content) will definitely put crema in the cup. I also find a well-used aluminum mokapot produces and pours crema much better than a stainless steel pot.
It's best, "they" say to go soap-free on these aluminum pots. I rinse the upper with hot water and wipe it out with a paper towel after each use - no problems. Soap takes off the oily film that supposedly prevents metallic tastes or enhances flavor.
As for dishwasher soaps, I believe they are caustic and they damage aluminum.
Further to posts below, slightly overfill the basket and then tap it gently to compact the grounds, ending about even with top edge of the basket. Add and gently smooth a bit more grounds to make a small dome; screw the pots together - the dome should just kiss the screen on upper pot and flatten.
Too much coffee will blow the safety valve - not enough coffee will fail to create max pressure.
Less than even fine grind and very fresh roast will not get you where you want to go.
I find it hard to produce any crema from a stainless pot, by the way. The coffee still tastes great from my stainless pot but crema doesn't seem to show up much (or long).
It seems to me that a lot of people like the crema for its looks and from what you've just said, the espresso will pretty much taste the same with or without crema provided that it's made right.
This is a standard plain old aluminium Bialetti, not a Brikka. All you need for crema heaps is fresh coffee, proper grind, proper fill and a tight seal. You do not want your burner on high once the water begins to burble in the lower pot - work the brew process slowly - for about 45-seconds.
I don't get any crema! I have a 2cup stainless steel Bialetti, but don't get crema. What kind of coffee do you use? Espresso grind? Type? Do you thinkaluminum Bialetti's are better than stainless steel? I'm afraid to drink out of aluminum every day...
If you're using the Moka Pot for Latte's and Cappuccino, you're wasting your time trying for crema'. Perfect creme' from a $3,000 Espresso machine is totally wasted when diluting with all that milk. The $30 Moka Pot (when used according to instructions) makes an outstanding coffee. It's an excellent base to create superb tasting Latte's, Capps, and even Macchiatios at home.
If you're a straight-shot Espresso drinker, this is the wrong machine. Go invest in a real Espresso Maker.
roy2ohio 4 months ago
@roy2ohio said: "If you're a straight-shot Espresso drinker, this is the wrong machine. Go invest in a real Espresso Maker."
As a guy with used high-end espresso gear, my take is this - if you're buying quality, freshly roasted coffee, practice mokapot technique and use a quality burr mill then you can make exceptional not-real-espresso with a mokapot with taste will far exceeding the quality of the "real" espresso commonly served in most coffeeshops. But I take your point. :-)
xenawarriorcat 3 months ago 3
NIIIIICE
guitarohman 11 months ago
this look like a regular moka but you got a lot of crema there, i though only brikka can do that.
KoolJust4U 1 year ago
@KoolJust4U - practice, Gwasshopper, practice. :-)
xenawarriorcat 11 months ago
It is easy, E'dave if your pot isn't stainless. If coffee is freshly roasted (+0-15 days) & grind is a little more coarse than espresso fineness that only leaves two issues: compaction in the filter & a tight seal between the two pots. Fill basket w/coffee & gently tap filter until level, then barely overfill to make a slight dome. Screw top down then open carefully to see if dome is now a little compressed - thats good. Insure gasket & threads are 100% clean to eliminate pressure leaks.
xenawarriorcat 1 year ago
I have tried every kind of coffee, every kind of grind, and I still can't get good crema. Something tells me this is supposed to be a lot simpler... its designer meant for the Moka to be easy to use.
Etherdave 1 year ago
well done! looks really good!
ichibabajoon 1 year ago
@xenawarriorcat, how much coffee does the 1-cup version produce? I mean is it more like a traditional espresso cup with 30ml/1.0 fl.oz or or more like a full espresso cup with 40-50ml? Thanks!
husamhabib 1 year ago
@husamhabib
2.0-oz.
xenawarriorcat 1 year ago
@klarinetta I understand the Brikka is satisfies many users, however, I find a regular Bialetti Moka Express produces better coffee and much, much more satisfaction. And, of course, better videos. ;-)
xenawarriorcat 1 year ago
what do you mean by "choke the pot"? i always grind fresh coffe and i have never had your crema results. i also tried your heat secrets but nothing came up
vasila6 1 year ago
Fill basket evenly (tap a few times to settle coffee); leave a SMALL dome of coffee to be gently compressed when screwing on the top. Even fills prevent water from channeling thru the puck; a slight dome creates good pressurization during brewing. To much coffee/pressure blows safety valve - not enough (or badly ground) coffee lets water blow thru the puck. Proper grind, even fill and enuff coffee will almost, but not quite, blow the safety valve and let brew dribble out - almost choked.
xenawarriorcat 1 year ago
Comment removed
duaneafields 1 year ago
How do u get the crema? Do you use a special cofee mixture? I use 90% arabica and 10% but robusta but i dont get any crema at all. My bialetti is new; doas it only work with a well used one ?
DeViLDrIvEr677 1 year ago
@DeViLDrIvEr677 Read other remarks and replies below...
xenawarriorcat 1 year ago
@xenawarriorcat Why didn´t you write it on the description? I don´t want to read ALL the comments to find out how you get the crema...
DonErection 1 year ago
wow...yummy crema.
BlackburnLotRO 1 year ago
congratulations. that's excellent. i don't like the taste of coffee brewed with a moka pot, but the crema you get with that device is amazing.
bulenterdem1977 1 year ago
what brand of coffee do you use? I'm slowly getting into the world of coffee, so far i have only used brands like lavazza or illy
LlQlTlMl 1 year ago
Man, what do you make the coffee?Which are the tecniques that you use for the crema?
elbossanovero1 1 year ago
@elbossanovero1: Here are the keys to good moka:
use fresh roasted coffee (max 15-days old); uniform burr-mill med-fine grind; overfill basket so top screen gently flattens the dome when screwed down tightly; keep the gasket/threads clean; use low heat when brew flows - express for 30-45 seconds and stop when it goes clear.
You almost need to choke the pot and challenge the safety valve. Be careful - if the valve blows it's a hotmess
xenawarriorcat 1 year ago
@xenawarriorcat
I've got the medium one (for 2 cups) and i LOVE it!
nice video, the stove heating field is bigger than the mokka pot LOL
zensorship 1 year ago
I greatly favor the 1-, 2- and 3-cup mokapots for best results. You can surely get good results with 6-12 cup pots but mistakes use a lot of coffee and and you better have at least 1-5 guests. I prefer the 2-cup for easiest use and coffee for one person.
The stove is out of date - time for a new video, right? Am cooking with gas lately. Much better for turkish coffee, for sure.
xenawarriorcat 1 year ago
@xenawarriorcat: Oh Tell us tell us your temperature secrets !!
Do I try above medium (7 out of 10) in the beginning and move to low (3 out of 10) when the coffee starts flowing?
bhatiyali 1 year ago
I cover the bottom with flame (got a gas stove now) until I get a cue it's preparing to boil - I'll hear a rumble. At that point I back the heat down by, say, half. As soon as "syrup" flows from the post I back the flame way down (next to nothing) and let the process continue as slowly as possible until the brew threatens to run clear. At that point the pot is removed from the burner. Since electrics are slow to respond I reduce brewing heat by lifting pot from burner to slow things down. x
xenawarriorcat 1 year ago
i ended up getting the 6 cup moka express... i think i'm doing everything right...except my whole beans are from peet's and i'm not sure how fresh they are, will try a small local roaster next time and see what happens. my coffee is not as flavorful as i hoped. does your coffee turn out bitter btw?
ptoda123 1 year ago
Espresso turns bitter the minute it touches a cold surface. Have you tried heating up your cups before pouring the coffee?
@xenawarriorcat: So, do I use above medium heat (7 out of 10) for the beginning and turn to low (3 out of 10) when the coffee starts flowing?
bhatiyali 1 year ago
Try lower heat if it tastes bitter, maybe it was burned.
shelbyfahrer 1 year ago
Brikkas are for rookies. ;-)
xenawarriorcat 1 year ago
To All: @ptoda123 : The pot - Bialetti Moka Express - the cheapie. Here are the keys to good moka:
use fresh roasted coffee (max 15-days old); uniform burr-mill med-fine grind; overfill basket so top screen gently flattens the dome when screwed down tightly; keep the gasket/threads clean; use low heat when brew flows - express for 30-45 seconds and stop when it goes clear.
You almost need to choke the pot and challenge the safety valve. Be careful - if the valve blows it's a hotmess.
xenawarriorcat 1 year ago
hey so i'm thinking of getting a moka pot now, do u recommend a specific model? the brikka looks really good but its a bit expensive, can a cheaper model do a good job too?
thanks!
ptoda123 1 year ago
I just got a 6-cup about a month ago, but I can't get the brew to look like this (yes, I use a burr grinder, yes I use fresh beans).
How much should you tamp, and how high should you overfill the basket?
mkorzo 2 years ago
@mkorzo are you using the bialetti brikka?
most macchiatos do not have the pressure to make crema, which is essentially gas bubbles caused by the released oils. If the coffee is TOO FRESH, you won't have crema, because it takes roughly 48 hours after roasting for the grind to de-gas to the point where crema is produced.
the birka produces crema by operating differently than other macchiatos: I have never tried it so I don't know if it tastes as good as crema from a high-pressure machine.
streever 1 year ago
Uh. I'm new to Moka Pot. If it tastes sour, what does it mean? and when are you suppose to take if off the heat?
kwantran 2 years ago
@kwantran I'm suspecting you used too much heat and burnt the coffee. I would use the lowest flame possible to brew the coffee. It should take some 5-7 minutes. Personally, I take the Moka Pot off the stove when it is almost half full of coffee.
rodmallia 2 years ago
Wow how did you make those crema using bialetti? I did try with Starbucks beans and it never workz...:(
IamSteelManS 2 years ago
Good crema with a mokapot requires freshly roasted coffee (1-15 days post roast), a proper grind (slightly more coarse than a typical espresso grind), a proper fill of the basket (full, not packed, slightly rounded and a tight seal.
If you want good, freshly roasted coffee you should look beyond $tarbugs.
If you can't make it work after finding freshly roasted coffee please feel free to email me for more advice. it's great when it's right - worth the learning curve if you like good coffee.
xenawarriorcat 2 years ago
Thanks...
IamSteelManS 2 years ago
@xenawarriorcat Do you only get crema with freshly ground coffee or is it possible to obtain crema with the already ground coffee you buy at the supermarket (Lavazza, Illy, etc.)?
I'm new to the moka pot (just got one yesterday, in fact - Moka Express - 4 cups) and I'm trying to learn how to make a really nice cup of coffee so that I can impress the missus.
rodmallia 2 years ago
How do you steam the milk?
HaHaStuPadasso 2 years ago
Cafe-au-lait with a mokapot requires heated (not boiled) milk; this can be done on stovetop (or microwave). To make a cappuccino with mokapot requires a mechanical or steam-driven frothing machine. Although I have a frother (on an espresso machine) I rarely use it with the mokapot - I prefer it straight/sugar or as cafe-au-lait. Hope this is helpful.
xenawarriorcat 2 years ago
As soon as you pour the coffee the crema will dissolve
39ynnoj 2 years ago 14
Losing crema on the pour is not necessarily the case. A crema-oriented freshly roasted espresso blend (typically with robusta bean content) will definitely put crema in the cup. I also find a well-used aluminum mokapot produces and pours crema much better than a stainless steel pot.
xenawarriorcat 2 years ago
never wash these pots in a dish washer! they come out with spots that cants seem to come off!!!
camaldog89 3 years ago 2
It's best, "they" say to go soap-free on these aluminum pots. I rinse the upper with hot water and wipe it out with a paper towel after each use - no problems. Soap takes off the oily film that supposedly prevents metallic tastes or enhances flavor.
As for dishwasher soaps, I believe they are caustic and they damage aluminum.
xenawarriorcat 3 years ago
How did you get so much crema? Did you pack the coffee?
warrkrymez 3 years ago 2
Further to posts below, slightly overfill the basket and then tap it gently to compact the grounds, ending about even with top edge of the basket. Add and gently smooth a bit more grounds to make a small dome; screw the pots together - the dome should just kiss the screen on upper pot and flatten.
Too much coffee will blow the safety valve - not enough coffee will fail to create max pressure.
Less than even fine grind and very fresh roast will not get you where you want to go.
Brew on.
xenawarriorcat 3 years ago
CREAMY!
endorphine99 2 years ago 2
i can't get any crema... should I be using a low heat?
illmeetyouat 3 years ago
You must start with freshly roasted coffee; med/fine grind, evenly filled basket and a gentle tamp to round things off before screwing down the top.
xenawarriorcat 3 years ago
thank you
illmeetyouat 3 years ago
I find it hard to produce any crema from a stainless pot, by the way. The coffee still tastes great from my stainless pot but crema doesn't seem to show up much (or long).
xenawarriorcat 3 years ago
It seems to me that a lot of people like the crema for its looks and from what you've just said, the espresso will pretty much taste the same with or without crema provided that it's made right.
Masteroftrancegirl 3 years ago 6
This is a standard plain old aluminium Bialetti, not a Brikka. All you need for crema heaps is fresh coffee, proper grind, proper fill and a tight seal. You do not want your burner on high once the water begins to burble in the lower pot - work the brew process slowly - for about 45-seconds.
xenawarriorcat 3 years ago
OK, so is this a Brikka?? 'cause Bialetti says that's the only pot that produces crema.
jaspermatty 3 years ago
Also, my pot doesn't fill that fast or like that--it bubbles and perks slower, even though I have the burner almost on high!??
Help--i want what you have!
jaspermatty 3 years ago
I don't get any crema! I have a 2cup stainless steel Bialetti, but don't get crema. What kind of coffee do you use? Espresso grind? Type? Do you thinkaluminum Bialetti's are better than stainless steel? I'm afraid to drink out of aluminum every day...
jaspermatty 3 years ago
how did u get so much crema?
i have the 6 cup but i nvr get as much as that!
slippyg 3 years ago
It's hard to get any crema from a stainless pot in my experience. They make good coffee - just real skinny crema.
Keys to great results are:
1) freshly roasted coffee
2) proper med/fine grind from a burr grinder only
3) evenly filled basket with gentle dome
4) gentle tapping and/or tamp to settle the grinds
5) slow 45-second approx brew rate/pot
Bad grind and stale grocery store coffee? You'll never get great results.
xenawarriorcat 3 years ago