26 Replies to “Back to the Moka Pot”

  1. going_rogue

    What is the 'weighted valve', my moka doesn't have that. Is this something you added or it's just a modification to the device?

  2. 88sstraight

    Way late to the party, but thanks for all that obsessive measuring!
    I've owned a Kaliffa (Brikka) for about 12 years now and have found that literally halving the recommended water (cold) AND coffee (espresso roasted, ground to between espresso and drip size) have produced consistently excellent results for me.
    I use medium heat on an old coil electric stovetop.
    I always 'clean' the pot with hottest tap water and fingers : )

  3. Keanu Tax

    Hi people, thanks a lot for this great video. I really enjoyed the technical content. This way I could make some fine adjustments to my way of brewing with the moka pot as well as feel more confident in the things I was already doing the way you guys showed. I was amazed to see the low temperature of the coffee cake when you make moka pot with cold water, totally interfering with what I thought what was going on when using cold water (longer on the stove and thus exposed to too much heat for a longer time resulting in burnt coffee. Myth busted!) So thanks again, this was another leap forward to making super old school coffee 🙂

  4. sdf sdf

    Moka works with thermal expansion, means if you preheat
    water and decrease the temperature difference in chamber under the process, you
    get less pressure in the chamber. At very hot water at starting point, brewer just do
    not work 🙂
    Water volume is minimum at 4 Celsius. If you pour 4C water and heat can result
    too low temperature water start to push into filter because pressure buid up
    earlier at lower temperature. In such case you should grind finer your coffee
    to hold back high pressure water to warm up to optimal temperature. The other
    problem as you mentioned is caking coffee. Which could be avoided if you count
    the not perfect heat conduction of metal. I think (based on physic) you have
    better chance to avoid it with cold water if you are heating perfectly just the
    bottom of your brewer very fast for short time (because pressure build up earlier and started
    to go up before upper part will goes hot).  Maybe you should put your coffee brewer (upper
    parts) to fridge before:-) (just joking)
    I am lazy anyway and like strong coffee and to achieve it my preference 40 C
    starting point (I check my finger approx.:-) and staring very high heat (15-20
    sec) and switch to very low heat (prefer induction than gas because of
    precision and better bottom heating) after (just some times before coffee start to slowly
    pour up) .

    Thy physic behind it: temperature difference build up
    pressure and it is the theory behind Moka brewer.. Fine grains (and valve) hold back more pressure. But important not just pressure but temperature when contacting with coffee in filter.

    Please do not believe any personal settings (all things cannot be documented too many variables) just find your taste with experience in your kitchen. Variables your heater your brewer, volume of coffee and water, grind size, starting water temp, changing heating temperature
    (it was good idea to cool down with tap water the cahmbers , i try!).

  5. Bav

    Hey man, I have a classic Moka and continually get burnt coffee.
    Could this be due the fact that I boil the water in a kettle before using?
    Should I be using warm water instead?

  6. ilturco cique

    http://www.msc.univ-paris-diderot.fr/~phyexp/uploads/Moka/article2.pdf
    Have a look at this paper,it's a study on moka pot physics very similar to yours. I was very surprised by the results you got with the traditional-cold-water mokapot. I think that such a low temperature of 65°C is due to the brikka's bigger heating Chamber. The more air space the colder exctraction water will be. In a regular mokapot the Chamber is smaller and so the brew temperature is higher than those you got. I used to fill my regular mokapot with boiling water thinking that i might preserve the coffee ground from getting burnt but i was only brewing with too high temperatures resulting in super-fast over-exctraction and watery bitter coffee. When i first tried with cold water i was amazed by the result. Also the moment you stop the exctraction by switching of the heat source has a large impact on final coffee quality and taste. I'm still trying to find the best match between water quantity,water temperature, heat power and timing..your tools would be very useful!! Anyway, as your very nice video shows, things are different from brikka to regular moka, and i found your video very intresting and useful… I like analytical approach to things! 😉

  7. SOEINEGAUDI

    Awesome video !!!
    How are those screws called, that you used for guiding the temperature-messuring-wires to the inside of the moka pot ? (sorry for the messy description..)
    also: have you ever tried to mesure the pressure of the vapor, when the valve is installed vs when the valve is removed ? I was thinking of making a video about pressure myself, once my manometer arrives…

  8. BlalloChannel

    IMHO, you are using the worst Bialetti moka ever 😀
    I'm Italian, i'm using Bialietti brewers for 20 years and, my experience, classic octagonal moka is the best.
    My personal tricks:
    – Fine gringind, 2 or at least 3 steps bigger than an expresso one.
    – No pre-heated water, unless it's heated from cold inside the vessel. (I always use cold water)
    – Never compact the grind: when you close moka, it compacts itself.
    – Water 1mm under the valve
    – The top MUST BE open, or steam can condensate and ruin your coffee.
    – Lowest fire possible
    – Shut the fire down after 5 seconds the bottom is covered by coffee, then wait until pressure work is done.

  9. Bart Kerswell

    ok so i was messing with the moka pot that i got sent the other day and i have just tried to put a aeropress filter onto the basket. one reason for this was to get clean cup. i also found that the coffee came through in half the time. tasted good. but just thought i would let you know. might be worth another experiment! cheer bart

  10. Bart Kerswell Ben Coiler

    Very cool. I have been looking at a pot and this has sold it for me. I'm a Aeropress man myself but will give this a go. If your interested have a look at the machine I built to improve the Aeropress. It's on my channel. Keep up the good work.

發佈留言

發佈留言必須填寫的電子郵件地址不會公開。 必填欄位標示為 *