Mokapots, Moka, or Stovetop Espresso, Period.
 

Yes. The way to go for outrageously good coffee out of a failsafe $20 brewer

http://www.singleserveespresso.com/p...aPot-thumb.jpg

Bialetti Express - sure
Bialetti Brikka - I guess so
Bialetti Mukka - why not
Other brands that do the same thing - OK, I guess

1. Object:
the practically worlds best coffee, strong and sweet (NEVER bitter) in minutes; makes just about the best cafe-au-lait, cafe Cubano, Americano and faux-cappuccino.

2. Requirements:
a mokapot - smaller ones (1-3 cup) are the way to go. The big ones seem like a good idea but they are not. A one-cupper is very cool; two-cupper most useful; three-cupper for one hophead ex-crack addict or, perhaps, a normal married couple couple.

http://img.photobucket.com/albums/v3...fee/1parts.jpg

freshly roasted coffee (preground is fine but it's alwys better to have your own grinder. For this kind of coffee it has to be a burr grinder, not a whirley-blade chopper type. Grinder are discussed in another thread, maybe, if someone brings it up.)

http://img.photobucket.com/albums/v3...2finegrind.jpg

fresh, clean water.

(please - you know what it looks like)

heat source - gas is good; electric range is fine.

http://img.photobucket.com/albums/v3...muchcoffee.jpg

a cool cup.

(cool is in the eye of the beholder)

maybe some sugar and milk.

a cigar or pipe (optional)

3. Methodology:
Sweat these details with a conventional mokapot. (Piss-all if you got a Brikka - you won't need to know a thing.)

Having filled the lower pot with water to just-below the safety valve and wiped water from the threads, etc., pack coffee gently and evenly into the filter and place it into the lower pot. I advise forming a mild dome when filling, such that, when the upper pot is screwed down snugly, you can ( right then - not after brewing!) open it back up and see a clear imprint* of the upper pots filter. No solid imprint means not enough coffee; inability to screw the upper portion ALL the way down means too much coffee.

*http://img.photobucket.com/albums/v3.../5posttamp.jpg

Screw the upper pot on tight - I mean tight-tight, put the thing on medium heat and wait a few minute for the goo to start oozing out the post. Don't keep the pot hot enough for the coffee to squirt. It should ooze - about 45-seconds worth to brew a pot - to insure the coffee doesn't taste burnt. You may reduce heat or remove the pot from the heat source to control the brewing rate. Too much heat is a bad thing.

http://img.photobucket.com/albums/v3...ee/crema01.jpg

Fresh coffee, good pack, tight screw-down and slow brewing may reward you with caramel brown (false) crema as the brewing occurs. If you have a stainless steel pot, don't expect to see much of the crema, though.

http://img.photobucket.com/albums/v3...ee/crema02.jpg

This is a stellar drink straight or sweet or 50/50 with hot milk and a bit of sugar. There are few places on earth where we keep such high expectations for our moka as right here. This is THE place to learn the tricks and get the tips from moka-monsters. There are so-called world-class lifetime coffee demons who haven't even DREAMED of making moka like we do, right here in the Asylum. While the gurus are talking about "moka", we're right here getting 100% of the glory out of the beans. Amen. Your questions are welcomed.

Rock on. Party down. Excellent.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Great post. As for the grind for moka - my burr grinder has 18 different settings. Where along those 18 would you expect moka grind to be? I suppose I just need a place to start, then try finer and coarser from there till I get a better feel for it.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

If you already make espresso, the scope is broader and the grind can be somewhat more coarse to give best results (heaps of crema is my idea of best results). Your test for best grind goes like this:

- pack the filter snug & domed and screw the top on so tight that it doesn't leak anything - not even a hint of vapor. If:

a) water comes whipping through the post, the grind is too coarse; or
b) if the safety valves blows and spews a mess all over the kitchen, the grind is too coarse

Me? I like living on the edge. I always go right to the exploding mokapot setting then reset the grinder one notch more coarse and try again. After a few tries of getting it right you have a feel for the grind. Fine, but not too fine.

http://www.ideachampions.com/exploding_coffee.jpg

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I know I avoided the coffee forum like the plague before...but now's a good a time as any to try new things, right?

So I guess my query is: Why Bialetti?

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Great post. One thing about mokas that should be mentioned is the more you use it the better your coffee will taste.

also, never put it in the dishwasher.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I keep trying mine, but it tastes burnt. I think I am running to hot?:fl

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Fun thing, getting good results from a mokapot.

Why Bialetti? I guess they make the most of them and have 'em right. I've tried off-brands from ebay, the specialty stores, etc. and they don't always execute so well. Pots come in aluminum (don't clean them with soap), stainless steel (good, durable brewers but they don't seem to produce crema) and ceramic (never had one but they're pretty).

Exception: a little red-topped Guzzini, if you can find one. Heavy, well made good design. Hard to find.

http://s1.tinypic.com/7w61una.jpg

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

:tpd: I agree. I sell a couple different brands at my shop. But I always recommend the Bialetti to my customers. Yeah, they are twice as much price wise, but if you take care of them and change the gaskets they will last you forever.

Im my opinion the stainless steel look beautiful (my mom has them for when company is over) but they make a lousy cup of coffee.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Well... cut that out.

Slow brewing under pressure is the key. And you can't get that good, slow gooey brew if the grind isn't fine enough and the filter isn't filled FULLY and EVENLY.

Here's the deal. When water hits the ground coffee in the filterbasket it expands. The expanding coffee, soon to be a rock hard puck, creates resistance to the flow of water. The resistance creates a lot of pressure inside the lower pot, capice? It's the water, moving slowly thru the puck, that drags all the good stuff out of the grind. To get the pressure and the good stuff from the ground beans and to NOT get a burnt or bitter taste... the water needs to move thru all the coffee in the puck.

• If there isn't enough coffee in the basket it won't be able to swell up (enough) and create real pressure; and/or
• If the coffee isn't packed in the basket uniformly, water will cut a channel thru the path of least resistance and bypass a lot of the grind.

So you need to use a burr grinder (or buy professionally ground coffee) to get uniform grounds that won't encourage water channeling. Also, you have to fill the basket fully and uniformly to avoid channeling, insure even wetting of the grounds and to create the pressure that really gets the oils emulsified, out of the grind and into your cup.

Short version - grind evenly and pack the filterbasket full and uniformly. Brew slowly.

I hope this helps.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Tim, if you need some coffee, ill set you up on Friday.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I agree they look good but I'm not so certain about the quality of the cup.

In my experience stainless is tricky to heat slowly and lame in the crema department - but I can't tell a difference in the taste between brew from stainless and aluminum. This conclusion comes after weeks of using both, side by side. I know it's easy to overheat coffee in a steel pot during brewing and that, for sure, can lead to less-than-ideal brew. Steel is bit finicky but not (exactly) a bad thing. I think steel just demands more practice to get it right. In my opinion.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I think your opinion is justified. Its the same as in anyother cookware. Stainless looks great and is easy to clean etc, but aluminium transfers heat more efficiently.

I had a customer come in and ask about stainless mokas while my cousin from italy was here. The woman insisted that one should only use a stainless pot because of the health risks associated with aluminium.
My cousin responeded in italian "yeah, but they make shitty coffee, and life is too short to drink shitty coffee"... she bought the aluminum bialetti.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Great post! I just picked up a Bialetti and there are some great tips in here to help me improve. Thanks.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Thanks for the tip, I got a burr grinder,so I think I'm ok there, Pretty sure I just need to slow down the actual procees.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Thanks for the offer but I'm good for now. Just got a couple a pounds of killer beans coffee I'm playing with.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

If the roast and blend arent right youll never make good italian coffee... what kinda coffee are you using

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

David! Tricker! Good deal.

Please keep us posted on your results. :tu

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I know this may be sacrilegious,but the Dr. says no caffeine. Can you recommend a decaf blend for this type of brewing? My moka pot has been on the shelf since the Dr.s recommendation.

Great thread BTW.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

md4958 gifted this to me and now my wife and I are enjoying wonderful "coffee" :dr

http://www.cfrhn.com/CS/Pics/coffeemd.JPG

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

thanks for the insight, now i have to go try this:dr

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Great thread, Mr. Moo! I'm gonna have to pull out my pot from the back of the coffee cupboard, and get back to using it again. I find myself always reaching for the press pot, but seeing your pics makes me want to try the Mokapot again.:chr

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I've tried my best to stay away from this, but I think it's time to head down the coffee slope too. Moo would you mind a grinder/tamper clinic as well? I know from previous threads both tools are important.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Excellent thread. I have been thinking about getting one of these but couldn't remember what they were called. Now for a little game of "where do the Koreans keep that" (it's not as easy a game as it sounds at times lol) to see if I can track one down.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Mister Moo are you trying to kill the espresso houses? Turning this many people onto Mokapots could be devastating to the economy. Who is going to pay $4-7 for crappy espresso that is more than likely being made from stale beans if you keep pushing these pots. What's next? Home roasting for the masses?

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Thanks! The experience is undeniable

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Steve, many of the italian brands now have decaf blends... some decent ones (Illy) comes to mind can be found at the supermarket or whole foods.

if you dont have any luck, pm me... I carry several different brands.

Moe

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I feel an espresso thread coming on. tremble-tremble

I have a lot of good intro copy elsewhere. Howzabout I grab it later today and drop it into a new thread?

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

That'd be awesome, I was trying to sift though it last night but I was pretty tired. Most of what I caught was people arguing how two big rocks or a whirly grinder is just as good a burr.

Edit: Which I don't believe! I'm sure two big rocks are WAY better than a burr. :rolleyes:

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

So. You're one of THOSE. Who sent you here? :bh

Every time I say the word "gr....r" something like this starts.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Ok, update. Moe hooked me up with some sweet already ground coffee to use. Lowered my heat and BLAM. Got some awesome coffee and some crema on top. Not a ton, but never got any before.And my wife actually drank some and wasn't yelling about the burnt coffe smell:fl. Now to perfect my method and I'm all set. Delicious mokapot whenever I want. Thanks to Moe and Mr. Moo

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Heh heh. One down - 10,000 to go. :tu

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Once again, great post Moo.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

It's so good to have Moo here. Love your threads...they're always informative *and* entertaining! Now, where is the Mukka thread? ;)

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Moo,

Was it you that posted that Youtube video on brewing with a moka sometime last year somewhere else?

I'm a terrible reader and the day I clicked on that link was the day my exploding moka pots and bad brews ended.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I maybe made a link to a moka making mama, man. She's charming. My only youtubes are just showing the end result of good procedure.


The Mamacita: http://www.youtube.com/watch?v=4yYOv8Cbq_o :)
My end result: http://www.youtube.com/watch?v=o-ISSFtxI6U

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Lip smacking good pics!!!!

Oh Crema Master of the Universe :)

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Great post, thanks!


btw, I love my little moka pot.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

So is there truly a difference between the quality of brew that is produced between a moka and a brikka?
Or is it just that the brikka seems more "idiot-proof" (a good thing for me)?
Long ago and far away I used to have a French Press, and I loved it until my wife broke it.
I have been wanting to replace the FP, but one of these bialetti's looks like a better device (and should be unbreakable to boot).
Is the brikka worth the extra $$ and does it deliver similar results as the moka?

Thanks, Chris

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I've never used the Brikka, but IMHO, no its not worth the extra $30. If you follow the excellent instructions Moo provided above you wont need a brikka.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Why shouldn't you clean with soap? If not soap, what then?

You've inspired me to pull out my mokapot and try again!

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

This Just In!!
Mokapot Goes Main Stream

The latest Target television commercial features a Bialetti Brikka "espresso maker".

http://gallery.me.com/tzaddi/100167/DSC04406/web.jpg

It is now official… from now on all mokapot post must feature this logo.:D

http://gallery.me.com/tzaddi/100167/asontv/web.jpg

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I never layed hands on one but reliable slackers who frequent this forum claim it makes excellent coffee + crema with no personal investment in skill, style or grace. Sounds like it just... works.

Still... what's the point?

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

I don't really know how important the "no soap" admonition really is. That could be more conventional wisdom which is just silly, like the "never let french press coffee sit or it'll go bitter" (it doesn't).

The chatter sez that there is some kind of metallic flavor with new aluminum pots that goes away after you use them for a while (and don't soap them clean). Theory is that coffee oils lingering in the upper pot seal the aluminum and protect coffee flavor. Maybe it does and maybe it doesn't. (shrug-shrug)

http://www.reversevending.co.uk/imag...seen_on_tv.gif

As for me, I rinse lower, filter and upper with hot water after use. If I can see any grunge hanging on after a hot rinse I'll wipe them "clean" with a paper towel. Oils remain? Sure.

If the upper pot or filter start to look grungy (not too often) or smell anything except good (not too often) then I wash the whole shooting match with hot water, soap and a soft dishcloth or sponge (nothing that would scratch or scour the metal finish). Oils remain? No, except inside the centerpost. Taste suddenly suffers? I think not.

Your sense of taste may say otherwise.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Thats a great price on the Brikka!


Dish soap MAY affect the taste because it leaves a residue and cuts the oils (basically it does what its supposed to do). At my shops we NEVER use dish soap on any of our coffee pots, or porta-filters. We use a coffee soap called PuroCaffe wich will not leave any residue and gets all the build up off with little or no scrubbing. We always re-season the portafilters by pulling a couple shots of espresso on each group first.

The moka pots do need seasoning... the more you use it the better it tastes (like a cast-iron skillet). I usually tell my customers buying mokas that they should brew and toss the first two or three pots of coffee.

That being said, my mother has used dish soap on her moka for years and years with no second thought. As Moo stated above dont use any abrasive cleansers (SOS, Softscrub, etc) on your mokapot.

You shouldnt put them in the dishwasher however.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

OK, the cigars weren't enough of an obsession / drain on the budget.
Last night I bought the Moka pot pictured above from Target (it is NOT a Brikka, but a 6 cup Moka).
Just brewed the first pot with whatever beans we have in the kitchen, using a whirly-blade grinder (it's the only one I currently have, taking baby steps here).
Sipping on it now, and while I understand this is the first batch out of a new device, it's very interesting to note the difference between the Moka coffee and the coffee from the Capresso brewer I usually drink (same beans, same grinder).
This brew is better than anything I managed to get out of the French Press I had years ago, this could get very interesting.
There is some underlying bitterness, but there is also a whole new palette of flavors at work here.
I do have one question, I pulled the pot off of the heat as soon as the flow of coffee changed from liquid to foam, as I didn't want to overcook it. Should I have left it for a bit longer, to let it develop its own "spume"?
It is still too hot to open to see how much water is left in the "little tank".
The top section filled to within less than an inch of the top, so I know I was getting close.
I also tried to not over apply the heat, started with the electric stove burner on Med, and dialed down just slightly when the coffee began to flow.
I know I am asking a pile of questions, but I am still new to this process.
Thanks for indulging my ignorance, and I look forward to what this little beastie can produce once it "cures".

Chris

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

Post #1, item #2 clearly states:

"Requirements:
a mokapot - smaller ones (1-3 cup) are the way to go. The big ones seem like a good idea but they are not. A one-cupper is very cool; two-cupper most useful; three-cupper for one hophead ex-crack addict or, perhaps, a normal married couple couple."

Six cuppers present their own special challenges, the least of which is, "Where will all the coffee come from and who is going to drink all that moka?" They're a bit harder to pack correctly because of the volume. If you're already happy given the that you're using a whirleyblade then you are going to be downright orgasmic when you get some med-fine burr-ground stuff in that brewer.

As far as heat and brewing, you'll have a hard time gauging the brew from a large pot with a whirleyblade. When you get some burr-ground just try to keep the brew moving slowly and steady according to heat on/heat off - aim for about 45-seconds to brew the pot from first drool to the moment brew starts to run clear.

I hope you get a lot of pleasure from the new mokapot. :tu

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

New update:

As I sit here chomping my steel cut oats (thanks for that again Moo) I am sipping sweet Moka from my new 2 cup mokapot (Moe has reached god-like status to me now). I got a beautiful batch this morning. No burned smell or taste,check. Crema,check. The perfect amount for me to drink by myself,check(my old pot was a 6 cupper and now I think I will live longer now that I am not drinking the whole pot myself). This cigar forum is so awesome because now I have cigars, moka and steel cut oats. And my new espresso machine is set to arrive today. We will see what the day holds!! Thanks again guys

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

We will cover crispy, thick bacon in another thread.

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

mmmm.... Bacon

http://www.talkingnfl.com/wp-content...ool-702026.gif

Re: Mokapots, Moka, or Stovetop Espresso, Period.
 

haha was just about to post that but you beat me too it.