Great Video. Too bad you didn't follow the instructions. The Italian and Norwegian were correct.
You are not to tamp down the coffee, and you are to use low heat. But each to their own. You may prefer a more bitter coffee.
@plasterdbastard: 80% of every Italian starts their day with a Moka espresso. They can't all be wrong. As for yours not working properly. Have you considered "Operator Error"? I've used the same one for 14 years and have only had to change the gasket every few years.
I hate Moka Pots. They are total trash and make horrible coffee.
They are nice and simple, but they only really serve the purpose of keep the grinds out of the coffee. You might as well use a french press. It's simple, it doesn't magically not brew coffee - like Moka Pots are notorious for doing, and it gives the same flavour.
Seriously, don't bother buying one of these, they are rubbish. I've owned 4, of varying "quality", and all 4 have magically stopped brewing coffee. Save your money.
why do people fill the moka pot from a tea pot or pyrex container rather than just pouring straight from the sink... also who puts there coffee in a bowl.. I scoop it out of the container it comes in (Illy)
I've got a problem with mine it isn't coming out the top half, yet when its finished perking there is coffee in the bottom half? I have to wait for it to cool down and unscrew it all to get the coffee kinda defeats the purpose.
@dayjn I agree. I'm always willing to help in YouTube comments, however when everyone's opinions and suggestions become conflicting, it becomes somewhat hard for people to find "correct" help.
The amount of heat you choose will not affect the pressure of the water, that will depend only on the resistance of the coffee grain. But if you use low heat, the rate of steam production will be lower, hence the lower flow rate of water through the grain resulting in higher contact time and stronger coffee. :)
It shouldn't be high heat all the way. If you want to make it faster. Turn it high heat for like 2-3mins, and then set it back to low-med heat. And the bubble should be golden brown look. If it is black, you over did it. And if is to light, the heat is too low.
I like moka pot coffee better than espresso. But I don't use as much coffee in the pot because it gets too bitter for me. I only use a tablespoon or so.
You didn't read the instruction manual, what the italian and the norwegian say, is written in the instruction manual, it also says "do not use very finely ground coffee, or it'll come out bitter" something like that
I'm italian. May I suggest you not to press the coffee powder in the filter? You can put a bit more of powder (to make a little "mountain"), so when you screw the two moka's pieces, the coffee is pressed a bit.
Another rule known in Italy is the low heat of stove. The water have to boil slowly. :)
I'm norwegian :) (...and we consume more coffee per head than italians) -and you are so right: fill coffee with a top in the filter, which will press the coffee together when you screw the two pieces together. And mind the low heat; the water should not be too hot when it is flowing through the coffee. Clean equipment, cold, fresh water, freshly dark roasted and ground coffee -and low heat: voilá: super coffee! Did you know a frenchman actually invented the 'Moka'? And, yes; Viva Italia!
I'm american. the reason why it should be tamped is to create more back pressure so the water is evenly distributed throughout. Emulates espresso. Even with his eyes closed and his mouth shut and his ears cut off... And Grind the beans just before, when beans exposed to air they lose quality, don't buy pre ground... Yes you can get crema if you grind the beans about as fine as espresso grind, and you tamp, and you use low heat, should flow maybe 45 seconds.
Thanks for the info. It's definitely way cheaper. I have a krups espresso machine that my mom got for 70 bucks about 10 years ago and she let me use it since she never got around to using it. Mine doesn't give off that much crema so it's probably about as strong tasting as the moka pot. I should get one over at Ikea one day to taste test the difference.
Tamping down makes the coffee a bit more solid, which helps to build the pressure in the bottom half of the pot. Amazing voice? I guess it's only fair, since I have face for radio ;)
Great Video. Too bad you didn't follow the instructions. The Italian and Norwegian were correct.
You are not to tamp down the coffee, and you are to use low heat. But each to their own. You may prefer a more bitter coffee.
@plasterdbastard: 80% of every Italian starts their day with a Moka espresso. They can't all be wrong. As for yours not working properly. Have you considered "Operator Error"? I've used the same one for 14 years and have only had to change the gasket every few years.
DeusExMack 4 weeks ago
I hate Moka Pots. They are total trash and make horrible coffee.
They are nice and simple, but they only really serve the purpose of keep the grinds out of the coffee. You might as well use a french press. It's simple, it doesn't magically not brew coffee - like Moka Pots are notorious for doing, and it gives the same flavour.
Seriously, don't bother buying one of these, they are rubbish. I've owned 4, of varying "quality", and all 4 have magically stopped brewing coffee. Save your money.
plasterdbastard 1 month ago
sorry about being lame, but you have to put espresso coffe to the funnel filter? ;p
warezakias1admin 2 months ago
whats better?moka pot or instant espresso of douwe egberts??
geoborgreece 2 months ago
why do people fill the moka pot from a tea pot or pyrex container rather than just pouring straight from the sink... also who puts there coffee in a bowl.. I scoop it out of the container it comes in (Illy)
kmain0 5 months ago
Is it possible to make an espresso shot with this pot ?
TinyPooji1989 7 months ago
I've got a problem with mine it isn't coming out the top half, yet when its finished perking there is coffee in the bottom half? I have to wait for it to cool down and unscrew it all to get the coffee kinda defeats the purpose.
Eonnn84 10 months ago
I use a senseo to make my coffee. ;-)
paraglide01 1 year ago
I've got a six cupper ordered. Can I use less coffee and water to make smaller quantities??
teddytarp 1 year ago
u can also microwave milk just before it brews
jigo53 1 year ago
fuck boys ive shat 5 times today i have diarrhea
DRAMISINOO 1 year ago
@DRAMISINOO LOL
FuckTheLawNiggas 6 months ago
I'm Italian. May I suggest that everyone stop making suggestions, and let everyone make their espresso however they please?
kingdavecako 1 year ago 2
@kingdavecako I think all the different suggestions are helpful. The reason I look for vids like this is to learn how other people do things.
dayjn 11 months ago
@dayjn I agree. I'm always willing to help in YouTube comments, however when everyone's opinions and suggestions become conflicting, it becomes somewhat hard for people to find "correct" help.
kingdavecako 11 months ago
The amount of heat you choose will not affect the pressure of the water, that will depend only on the resistance of the coffee grain. But if you use low heat, the rate of steam production will be lower, hence the lower flow rate of water through the grain resulting in higher contact time and stronger coffee. :)
Blacktoxic 1 year ago
Where is the crema?
shelbyfahrer 1 year ago
It shouldn't be high heat all the way. If you want to make it faster. Turn it high heat for like 2-3mins, and then set it back to low-med heat. And the bubble should be golden brown look. If it is black, you over did it. And if is to light, the heat is too low.
orioncheung 2 years ago
1) it's not espresso 2) put it on LOW HEAT
Ducky1987 2 years ago 4
I use the same every day - it's much better than all other coffee machines, even than the famous "French press".
zensorship 2 years ago 2
@zensorship Have you tried an all glass vacuum brew and the vacuum brewer PROPERLY used right? (I will be doing a video about this soon)
bdog111 2 years ago
no, I haven't. so I'm looking forward to your video!
zensorship 2 years ago
I like moka pot coffee better than espresso. But I don't use as much coffee in the pot because it gets too bitter for me. I only use a tablespoon or so.
Doggieman1111 2 years ago
high heat? are u fucking retarded?
vantage789 2 years ago
You didn't read the instruction manual, what the italian and the norwegian say, is written in the instruction manual, it also says "do not use very finely ground coffee, or it'll come out bitter" something like that
bazzmx 2 years ago
I'm italian. May I suggest you not to press the coffee powder in the filter? You can put a bit more of powder (to make a little "mountain"), so when you screw the two moka's pieces, the coffee is pressed a bit.
Another rule known in Italy is the low heat of stove. The water have to boil slowly. :)
abeasoyr 3 years ago 22
I'm norwegian :) (...and we consume more coffee per head than italians) -and you are so right: fill coffee with a top in the filter, which will press the coffee together when you screw the two pieces together. And mind the low heat; the water should not be too hot when it is flowing through the coffee. Clean equipment, cold, fresh water, freshly dark roasted and ground coffee -and low heat: voilá: super coffee! Did you know a frenchman actually invented the 'Moka'? And, yes; Viva Italia!
jazzbobrown 3 years ago 14
Who put a thumbs down on this guy? Im gonna kill the guy who did this.
samn100 3 years ago
and, most of all, this is not an espresso! ;)
sysfailx 2 years ago 2
its "poor mans espresso", i have one and its pretty sweet. somewhere between coffee and espresso, and completely delicious
flymusicbikealot 2 years ago 3
I'm american. the reason why it should be tamped is to create more back pressure so the water is evenly distributed throughout. Emulates espresso. Even with his eyes closed and his mouth shut and his ears cut off... And Grind the beans just before, when beans exposed to air they lose quality, don't buy pre ground... Yes you can get crema if you grind the beans about as fine as espresso grind, and you tamp, and you use low heat, should flow maybe 45 seconds.
endorphine99 2 years ago
Comment removed
zensorship 2 years ago
Hi, I have a moka pot and I never get the nice crema on top. Crema is that thin layer of foam on top of the espresso. Why is this so?
fdama 2 years ago
@fdama You need to be using freshly roasted coffee (no more than 2 weeks old, I think 3-5 days tastes best)
bdog111 2 years ago
Thanks for the info. It's definitely way cheaper. I have a krups espresso machine that my mom got for 70 bucks about 10 years ago and she let me use it since she never got around to using it. Mine doesn't give off that much crema so it's probably about as strong tasting as the moka pot. I should get one over at Ikea one day to taste test the difference.
Masteroftrancegirl 3 years ago
Does this espresso taste as good as the stuff made from an espresso machine? Is it as strong?
Masteroftrancegirl 3 years ago
Do you *have* to tamp down the coffee in the bottom? Will it be any different if you don't?
Also, you have an amazing voice. :)
TheCrimsonFlash 3 years ago
Tamping down makes the coffee a bit more solid, which helps to build the pressure in the bottom half of the pot. Amazing voice? I guess it's only fair, since I have face for radio ;)
Tpaajanen 3 years ago 3
@Tpaajanen
i guess you have a sense of humor too :)
great video
den9 11 months ago
Is that a 3 cupper?
slippyg 3 years ago
Nope, just a little 1-cup
Tpaajanen 3 years ago