Mokapots, Moka, or Stovetop Espresso, Period.

Mister Moo · 10-15-2008, 01:59 PM

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

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.

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.)

fresh, clean water.

(please - you know what it looks like)

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

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.

*

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.

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.

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.

mikeyj23 · 10-15-2008, 02:06 PM

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.

Mister Moo · 10-15-2008, 02:23 PM

Quote:

Originally Posted by mikeyj23

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.

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.

Zipper · 10-15-2008, 06:15 PM

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?

md4958 · 10-15-2008, 06:34 PM

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.

10-15-2008, 06:45 PM

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

Mister Moo · 10-15-2008, 07:13 PM

Quote:

Originally Posted by Zipper

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?

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.

md4958 · 10-15-2008, 07:20 PM

Quote:

Originally Posted by Mister Moo

Why Bialetti?

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.

coffeemonkey · 10-24-2008, 01:02 AM

Quote:

Originally Posted by Mister Moo

Pots come in aluminum (don't clean them with soap),

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

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

Steve · 10-22-2008, 05:49 PM

Great post, thanks!

btw, I love my little moka pot.

Quote:

Originally Posted by Mister Moo

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

chris45set · 10-23-2008, 01:14 PM

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

md4958 · 10-23-2008, 08:23 PM

Quote:

Originally Posted by chris45set

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

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.

Mister Moo · 10-24-2008, 06:11 AM

Quote:

Originally Posted by md4958

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.

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?

TOB9595 · 11-07-2008, 10:56 AM

This is a wonderful tool in the coffee arsenal.
For those who are JUST READING...
This is so VERY EASY.
Reading all this stuff seems to make it difficult or that you need to FOCUS on this while heating.

Just low heat and a watchful eye.
Fill the basket full
Grind the coffee fine

Enjoy the 3 ounce results

I do.
Today was an espresso with sugar and cream. heated the cream to warm not hot.
Smokin a PERDOMO RESERVE CABINET SERIES
Wonderful combo.

Course I follow it up with Aricha 27 coffee press..16 ounces of goodness
Tom

Mister Moo · 11-07-2008, 12:14 PM

Quote:

Originally Posted by TOB9595

Reading all this stuff seems to make it difficult...
Just low heat and a watchful eye.
Fill the basket full
Grind the coffee fine

Enjoy the 3 ounce results

No! Not! Never! It takes a LOT of words and a LOT of reading and a lot of physical conditioning and expert coaches and it is VERY, VERY difficult even on an indoor rink with perfect wind conditions. Ignore what this man says. I guess he doesn't know squat about ice hocke... Huh... coffee? My bad. Nothing to it, especially if you're a Brikka-sissy (which I don't believe Tom is).

TOB9595 · 12-06-2008, 05:27 AM

What TERRIFIC spresso I made in the 3 cuo Moka today. 3 cups back to back....
2 for Kevin...he's off to base so gotta get him primed.

It's 16 degrees here...

I am learning to tamp a wee bit AND to be patient for the bubbling of the coffee to stop.
Takes me 15 minutes from lighting stove to finished spresso..
WONDERFUL stuff..

I was just about to order a 6 pot spresso and remember that Mr Moo has some reservations on the 6 cupper.
Perhaps uses more coffee grounds???

t5hat is a consideration. I would think that the size of the 6 cupper is exactly twice the size of the 3 cupper...

WHAT happens when we assume?????

RIGHT!!!

ANYONE???
Is there a reason/s to have two 3 cup MOKA POTS instead of ONE 6 cup pot???

Is there noticeable increase in grounds consumed....
Share your thoughts and experiences. please

Seems like a good Q?????
Tom

md4958 · 12-06-2008, 07:33 AM

Quote:

Originally Posted by TOB9595

I was just about to order a 6 pot spresso and remember that Mr Moo has some reservations on the 6 cupper.
Perhaps uses more coffee grounds???

t5hat is a consideration. I would think that the size of the 6 cupper is exactly twice the size of the 3 cupper...

WHAT happens when we assume?????

RIGHT!!!

ANYONE???
Is there a reason/s to have two 3 cup MOKA POTS instead of ONE 6 cup pot???

Tom

The 3 cupper is easier to control, consistency-wise. At least until you know what youre doing. The volume of water and amount of grounds you have to use make it very easy to either under, or over pack. You dont really need two three cuppers, by the time you drink your first three, the pot should be cool enough to handle, and re-load. (you might wanna use a dishtowel when unscrewing the base)

Just rinse out and dry the filter basket before you re-load it.

TOB9595 · 12-06-2008, 11:03 PM

Ahhh but I want to drink with a partner and enjoy the cup together..
That's why I want to complete two pots at the same time..or one 6 cupper...
Good thought. Thanks for the tip on easy cleaning.

Tom
Tom

12-12-2008, 04:57 PM

Will have to pick one of these up and give it a shot

Ashcan Bill · 12-14-2008, 12:01 PM

Well, as I was doing a little on-line Christmas shopping last week, I stumbled across a 3 cupper and thought what the heck.

It's a cute looking little bugger. Sometime in the next day or two I'll take it on a maiden voyage and see what I can get out of it.

Just hope the 3 cupper is enough for me. Seems so, well, small.

10-15-2008, 01:59 PM	#1
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Mokapots, Moka, or Stovetop Espresso, Period. Yes. The way to go for outrageously good coffee out of a failsafe $20 brewer 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. 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.) fresh, clean water. (please - you know what it looks like) heat source - gas is good; electric range is fine. 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. * 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. 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. 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. __________________ "I hope you had the time of your life." Last edited by pnoon; 10-15-2008 at 08:40 PM. Reason: removed double IMG tags

10-15-2008, 02:06 PM	#2
mikeyj23 Feeling at Home Join Date: Oct 2008 First Name: Michael Location: Texas Posts: 635 Trading: (10)	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.

10-15-2008, 06:15 PM	#4
Zipper Still Watching My Back Join Date: Oct 2008 Location: Where the wild things are Posts: 74 Trading: (1)	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? __________________ "I went out to the insane asylum, and I found my baby out there, and I said 'Please come back to me baby. What are you doin' here?'" -Willie Dixon

10-15-2008, 06:34 PM	#5
md4958 Captain Cannoli Join Date: Oct 2008 First Name: Moe Location: Suffield, CT Posts: 5,712 Trading: (62)	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.

10-15-2008, 06:45 PM	#6
TRicker Guest Posts: n/a	Re: Mokapots, Moka, or Stovetop Espresso, Period. I keep trying mine, but it tastes burnt. I think I am running to hot?

10-23-2008, 01:14 PM	#11
chris45set Millie found a BIG stick Join Date: Oct 2008 Location: In My Life Posts: 21 Trading: (2)	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 __________________ You can check out any time you like, but you can never leave.

11-07-2008, 10:56 AM	#14
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: Mokapots, Moka, or Stovetop Espresso, Period. This is a wonderful tool in the coffee arsenal. For those who are JUST READING... This is so VERY EASY. Reading all this stuff seems to make it difficult or that you need to FOCUS on this while heating. Just low heat and a watchful eye. Fill the basket full Grind the coffee fine Enjoy the 3 ounce results I do. Today was an espresso with sugar and cream. heated the cream to warm not hot. Smokin a PERDOMO RESERVE CABINET SERIES Wonderful combo. Course I follow it up with Aricha 27 coffee press..16 ounces of goodness Tom

12-06-2008, 05:27 AM	#16
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: Mokapots, Moka, or Stovetop Espresso, Period. What TERRIFIC spresso I made in the 3 cuo Moka today. 3 cups back to back.... 2 for Kevin...he's off to base so gotta get him primed. It's 16 degrees here... I am learning to tamp a wee bit AND to be patient for the bubbling of the coffee to stop. Takes me 15 minutes from lighting stove to finished spresso.. WONDERFUL stuff.. I was just about to order a 6 pot spresso and remember that Mr Moo has some reservations on the 6 cupper. Perhaps uses more coffee grounds??? t5hat is a consideration. I would think that the size of the 6 cupper is exactly twice the size of the 3 cupper... WHAT happens when we assume????? RIGHT!!! ANYONE??? Is there a reason/s to have two 3 cup MOKA POTS instead of ONE 6 cup pot??? Is there noticeable increase in grounds consumed.... Share your thoughts and experiences. please Seems like a good Q????? Tom

12-06-2008, 11:03 PM	#18
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: Mokapots, Moka, or Stovetop Espresso, Period. Ahhh but I want to drink with a partner and enjoy the cup together.. That's why I want to complete two pots at the same time..or one 6 cupper... Good thought. Thanks for the tip on easy cleaning. Tom Tom

12-12-2008, 04:57 PM	#19
maddman Guest Posts: n/a	Re: Mokapots, Moka, or Stovetop Espresso, Period. Will have to pick one of these up and give it a shot

12-14-2008, 12:01 PM	#20
Ashcan Bill Ol' Dude Join Date: Oct 2008 First Name: Bill Location: Henderson, NV Posts: 1,900 Trading: (6)	Re: Mokapots, Moka, or Stovetop Espresso, Period. Well, as I was doing a little on-line Christmas shopping last week, I stumbled across a 3 cupper and thought what the heck. It's a cute looking little bugger. Sometime in the next day or two I'll take it on a maiden voyage and see what I can get out of it. Just hope the 3 cupper is enough for me. Seems so, well, small.