Moka Pot Voodoo: Real Espresso Flavor




My technique for brewing the best Moka pot coffee — nearly as strong as #espresso. I reveal three secrets for the result you always hoped for. No more sputtering; no more gushing. This is Moka pot coffee made right: concentrated, intense, and delicious. #Bialetti produces a fine #coffee_maker, once you master it.

The three elements of Moka Pot Voodoo are: 1, filling the funnel properly to prevent channeling; 2, slowing the brew for a thorough, even extraction; and 3, stopping the brew before too much water passes through the coffee, diluting it. It’s all covered in this video.

The sequel video, Moka Pot Perfection, with advanced tips and tricks, has been posted:

And do enjoy my music playlists. That’s an order.

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Production Assistant: Leo Greene

Additional footage courtesy of:
Kelly Lacy –
fauxels
cottonbro
SeeTheMan
Pressmaster

Additional stills courtesy of:
Thomas Quine
john
Sovxx

Music courtesy of:
Kevin MacLeod –
free music

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34 Replies to “Moka Pot Voodoo: Real Espresso Flavor”

  1. Ana Otazu

    Hello, I bought a moka pot recently and it seems its sputtering from the beggining coffee doenst flow gently like on youtube videos , also it only makes about 1/3 capacity and tastes bitter, takes a long time for some coffee to come out of the spout , its brand new, I didnt overfill the coffee basket, I read putting oil in the gasket may help but it didn't , only time it worked ok it was when I made one brew inmediately after the first one ( maybe because the moka pot was wet and still a bit warm??) then after that next day I tried to make coffee and back to sputtering again, its a Bialetti the colors of the italian flag, looks lovely but it doesnt work properly:-(

  2. Tanmay Mogre

    Thank you so much for this video. Brews have been consistent and absolutely delicious after trying these tips and tricks! Was struggling until now with the brewing time especially!

  3. Dan

    Amazing video on a Moka pot coffee . I have been using the very same techniques for the last 5 years. Some useful additions that I may add. Starting with cold water helps and gives you a sweeter, fruitier brew. Also I use the aero press stainless filter to filter my Moka. I add that and then install my gasket. Very refined cup.

  4. Rose Chu

    Great video! Love brewing coffee in my moka pot, it’d the only way I drink my coffee. Quick question, for a 9-cup moka pot how much coffee beans would you use? I’m use cafe William Sumatra Indonesia coffee medium-dark roast. Thanks!

  5. MadFox

    I don't quite understand… if my brew is quick it must be watery and weak, but in my case its just pure bitterness. The slower it goes the more bitter it gets. I tried coarser grind, almost French press kind of grind, but it's still bitter as hell. Fresh roast — still bitter. Tried light roast — now it's sour AND bitter. The only thing that make it drinkable is loads of milk and sugar. I'm almost ready to give up at this point…

  6. TuliTheUnruly

    If it's possible to get a blade grinder to work for moka pots, I guess that means a low-cost burr grinder might work as well.

  7. elox

    it's more difficult than I though. I recentely got my 3 cups moka pot and it was a mistake to buy a "espresso grind" coffee for it, my moka pot spills the coffee all over the place no matter how low I put the flame. I hope you release the next video soon, keep the good work.

  8. Rob Salvv

    Just a heads up on the dunking of the boiler in water… cooling the vapour will create a vacuum. If you create a strong enough vacuum with a puck that has become packed, you can pull the funnel into the boiler (…I have done this…). Buhbye cafeteria.

    A safety tip for those using a gas stove, do all your manual handling away from the stove top! Pour hot boiling water in to the boiler from a kettle, insert your pre-packed funnel, fully assemble the cafeteria on the bench, THEN bring it to the stove to brew your coffee. 🙂 Much safer.

    I will give the reduced temperature brewing procedure a red hot go! Thanks!

  9. Gordan Renic

    Great video. I am too a Moka enthusiast, and I experimented a lot.
    I like how you detected the main and the hardest problem of moka – concentration of the produced cup. Other videos mainly focus on bitterness, which is also a common problem, but a problem you can learn to solve and solve for good.

    But concentration is tricky one. I deal with it by removing at the right time, which is very subjective, and difficult to do on different equipment. I can get constantly great espresso like cup at home, because I know to recognize the right flow color and speed on my gas stove.
    But when I make coffee somewhere else, It gets difficult and luck dependant.

    This is my question to you.
    You explained everything but that detail. When you stop with brewing (reheating).
    You said "when coffee is near the level i want", but what level is that? Do you weight coffee every time, and calculate the water weight and level? (1:3)

  10. dubtom11

    Hi, just wondering if you did the follow up video's for the moka, cant find it in your content. Great video btw.

  11. Jesse Rocco

    I don’t understand. After you get the water boiling (which I do on high) you say to return it to the burner. Should the burner be on high? Coffee will spurt out like crazy if I do that. So what temperature should the oven be at when I put the full unit on for the first time?

  12. Ricardo Lopez

    Great video. Excellent explanation of the principles behind the Moka Express extraction. Thanks for making this. I think I made the best cup of moka pot coffee using your method.

    I did alter your recipe/process a little bit and started with room-temperature water after doing some tests, and the results were outstanding. Thanks for sharing this! 👏👏👏

  13. RouxGaRoux

    I just tried this an it turned out great. My pick looks “wetter” or more saturated than yours though for some reason

  14. Cameron J

    I bought a Moka Pot recently and have been struggling a bit. Watched a bunch of videos, all running down very similar processes, and still getting consistently shit coffee despite following the steps and precautions.

    This process you have refined is, in my opinion, the best advice I have yet to find and has resulted in me being able to brew some quality cups of coffee. I really appreciate it and thanks for putting in the time to make this and share your experience.

  15. Lyri

    Thank you sooo much for this informative video. Will apply this the next time I make coffee. Today was such a waste of time because I pretty much wasted around 30-45 minutes making coffee through a moka pot TWO TIMES because the coffee that came out was so little.

  16. Sricharan C

    Thank you so much. Your video and the Bould Brothers video put me on the right path to great moka pot coffee. In short, I fill the basket about 3/4th, fill water just under the valve, place it on a flame well within the walls and as soon as the coffee starts spouting, i turn the flame to minimum and let the coffee spout very slowly. Then, when the flow rate increases at the end, i take it off and as usual, place it in a vessel of tap water till the valve mark. Been getting consistently good cups ever since. Damn! Where were you guys all this time!

  17. Jesse Rau

    Great video. Thanks for sharing it. I love my Moka pot. However, the Bialetti Express Moka Pot I purchased from Amazon has a base issue: it forms rust inside the base and I cannot clean it properly. I notice the Moka pot used in this video has a Bialetti top but the base is different! Can you tell you where to buy it? Does it have the rust issue? Thanks.

  18. Andrew Massing

    Great video. Just wondered if you've tried the "wet bed" technique which I've found to really improve the flavour of my brew. Basically once you've half filled the basket you would pour on a small amount of hot water, just enough to evenly wet the grounds. Let that drain through into your glass and then finish topping up the basket as normal. I think you then probably won't need to do the pre-infusion step on the stove.

  19. wiredgourmet

    The Moka pot advanced tips video is posted:

    BTW, a blade grinder works here because the water/coffee contact time is 2-3 minutes. With espresso, the contact time is 20 – 30 seconds, so the grind really has to be right. That said, a burr grinder will always work better, but it really isn't necessary; the Moka pot is very tolerant of imperfect grinding.

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