Bialetti Mokapot Crema

Crema from a mokapot?

Fill the basket evenly with any medium-fine or fine ground coffee (lightly tap a few times to settle coffee) and form a SMALL dome of coffee to be gently compressed when screwing on the top. Evenly filling the basket and generating light compression when screwing down the top will prevent water from channeling thru the puck and reducing richness and foiling crema. The 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 and ruin the brew. Proper grind, an even fill and enuff coffee will almost, but not quite, cause the safety valve to blow. Brewing should occur slowly on lowest heat for about 45-seconds. It should dribble out with the pot almost choked. Stop and pour coffee when the brew begins to run pale or clear.

Category:

Education

Tags:

• bialetti
• mokapot
• crema
• one
• cup
• coffee
• espresso
• stovetop

[roy2ohio]

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.

[xenawarriorcat]

@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. :-)

[KoolJust4U]

this look like a regular moka but you got a lot of crema there, i though only brikka can do that.

[xenawarriorcat]

@KoolJust4U - practice, Gwasshopper, practice.  :-)

[xenawarriorcat]

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.

[DeViLDrIvEr677]

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 ?

[xenawarriorcat]

@DeViLDrIvEr677 Read other remarks and replies below...

[39ynnoj]

As soon as you pour the coffee the crema will dissolve

[Masteroftrancegirl]

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.

[guitarohman]

NIIIIICE

[DonErection]

@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...

[Etherdave]

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.

[ichibabajoon]

well done! looks really good!