Comments on: How to Make Coffee with a Stovetop Moka Pot http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html Talk About Coffee is a must visit site for all coffee lovers :)) Sat, 11 Feb 2012 09:58:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Douwe http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-95824 Douwe Sat, 11 Feb 2012 09:58:24 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-95824 Jade, You can just put hot water in (not boiling, but around 50 degrees, i just use the hot tap). Turn up the heat a bit in the beginning and then lower it while brewing. Burned coffee is one of the biggest problems of a stovetop espresso. Jade,
You can just put hot water in (not boiling, but around 50 degrees, i just use the hot tap). Turn up the heat a bit in the beginning and then lower it while brewing. Burned coffee is one of the biggest problems of a stovetop espresso.

]]> By: Jade http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-95412 Jade Tue, 07 Feb 2012 03:55:12 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-95412 Hi I am using Bialetti 6-cup venus. I usually put my moka pot on medium heat, and it takes a while to brew. And today, the taste was bitter. My issue is the bottom part is quite burned. The stainless (water reservoir pot) looked light brown. :( Is the bitter taste related to this issue? Also since it takes a while, will it be ok to put the pot on medium-high heat or high? Please help! Hi I am using Bialetti 6-cup venus. I usually put my moka pot on medium heat, and it takes a while to brew. And today, the taste was bitter. My issue is the bottom part is quite burned. The stainless (water reservoir pot) looked light brown. :( Is the bitter taste related to this issue? Also since it takes a while, will it be ok to put the pot on medium-high heat or high? Please help!

]]> By: Jason http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-94720 Jason Sun, 29 Jan 2012 23:38:13 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-94720 I keep trying but only steam comes out of my Brikka. Am I missing a seal. Also, I checked my grind, even tried with no coffee in it at all and same results. Help! I keep trying but only steam comes out of my Brikka. Am I missing a seal. Also, I checked my grind, even tried with no coffee in it at all and same results. Help!

]]> By: James http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-87856 James Wed, 28 Dec 2011 08:02:19 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-87856 Hi I've been given a 6 cup stove and I was wondering if it's possible to produce just 2/3 chips without wasting any beans. Hi I’ve been given a 6 cup stove and I was wondering if it’s possible to produce just 2/3 chips without wasting any beans.

]]> By: Jane http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-82522 Jane Sat, 17 Dec 2011 06:08:58 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-82522 Hi all, I'm wondering if anyone can help me with my own conundrum about coffee. My problem is that I love coffee - a nice rich espresso or moka-made cup, and I have a good espresso machine and a 6-cup Bialetti. But I'm really sensitive to caffeine. So I wonder if anyone can give me advice on what beans/method etc to use to make a good cup of coffee with lots of flavour but with not too much of a buzz to it. Sorry - I know the sane thing would be to drink tea instead, but with so much expertise on here I couldn't pass up the chance to at least ask if someone has any pointers. Just to add - I've tried decaffeinated but all the flavour seems to be sacrificed. Hi all, I’m wondering if anyone can help me with my own conundrum about coffee. My problem is that I love coffee – a nice rich espresso or moka-made cup, and I have a good espresso machine and a 6-cup Bialetti. But I’m really sensitive to caffeine. So I wonder if anyone can give me advice on what beans/method etc to use to make a good cup of coffee with lots of flavour but with not too much of a buzz to it. Sorry – I know the sane thing would be to drink tea instead, but with so much expertise on here I couldn’t pass up the chance to at least ask if someone has any pointers. Just to add – I’ve tried decaffeinated but all the flavour seems to be sacrificed.

]]> By: Shantel http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-82319 Shantel Sat, 17 Dec 2011 00:39:34 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-82319 I just wanted to report on my own positive experience with the pre-boiling method. It sounded crazy to me, but for that very reason, I had to try it. After three days, I'm hooked. My moka pot, the Alessi 9090 Richard Sapper pot (described in my post wayyy up there, above) is well-designed for this: since the top part fastens onto the base by a clip mechanism, it's easy to assemble while the base is hot. You clip on the top, perhaps holding the bottom for stability, with a towel; and then you lift it onto the burner via the (still cool) handle. Carter, I'm raising my cup to you, thanks! P.S. I recently discovered an Italian coffee I did not know before: Hausbrandt, from Trieste. It's an arabica blend. I love it. But (@ Keith) Giamaica Caffé of Verona is North Italian roaster who swears by light roasts. I have enjoyed his Caffe Cubano (silky smooth) and Bababudans, a delicate Indian coffee with tiny beans. I just wanted to report on my own positive experience with the pre-boiling method. It sounded crazy to me, but for that very reason, I had to try it. After three days, I’m hooked.

My moka pot, the Alessi 9090 Richard Sapper pot (described in my post wayyy up there, above) is well-designed for this: since the top part fastens onto the base by a clip mechanism, it’s easy to assemble while the base is hot. You clip on the top, perhaps holding the bottom for stability, with a towel; and then you lift it onto the burner via the (still cool) handle.

Carter, I’m raising my cup to you, thanks!

P.S. I recently discovered an Italian coffee I did not know before: Hausbrandt, from Trieste. It’s an arabica blend. I love it. But (@ Keith) Giamaica Caffé of Verona is North Italian roaster who swears by light roasts. I have enjoyed his Caffe Cubano (silky smooth) and Bababudans, a delicate Indian coffee with tiny beans.

]]> By: carter http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-78351 carter Tue, 13 Dec 2011 14:10:05 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-78351 Yes, the moka pot is an Italian creation, but please don't let that stop you from experimenting. To me, light roasts generally have more interesting flavors, and don't forget, they also have more caffeine. A nice little added bonus. Yes, the moka pot is an Italian creation, but please don’t let that stop you from experimenting. To me, light roasts generally have more interesting flavors, and don’t forget, they also have more caffeine. A nice little added bonus.

]]> By: Keith http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-78298 Keith Tue, 13 Dec 2011 13:02:56 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-78298 Yeah, thanks Carter for your suggestions. As I said, I'm going to be trying more tests and so I may well be tempted to contribute more posts to this thread regarding your interesting variation. Incidentally, light roast in an Italian coffee pot??? That sounds like a REAL contradiction in terms--like mixing oranges and apples or whatever the expression is. For me, the Moka pot necessitates by definition an Italian roast. However each to his own personal tastes and preferences. For example, my method is not 100% authentically Italian/Sicilian brew but a slight *variation* on it. Yeah, thanks Carter for your suggestions. As I said, I’m going to be trying more tests and so I may well be tempted to contribute more posts to this thread regarding your interesting variation.

Incidentally, light roast in an Italian coffee pot??? That sounds like a REAL contradiction in terms–like mixing oranges and apples or whatever the expression is. For me, the Moka pot necessitates by definition an Italian roast. However each to his own personal tastes and preferences. For example, my method is not 100% authentically Italian/Sicilian brew but a slight *variation* on it.

]]> By: carter http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-78260 carter Tue, 13 Dec 2011 12:22:39 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-78260 Hi Keith, I am glad you liked the method. To go along with this, I am super critical about my coffee as well. Personally, I seem to like single origin light roasts. (and always go for coffee roasted within the last two weeks.) Companies like Stumptown, Intelligentsia, Barismo and Terroir all roast excellent varieties. My favorite being the African varietals as they are often citrusy and bright. Personally, I haven't had much luck with local roasters as most tend to over roast their beans. Also, for Josh, I would classify the coffee that the moka pot method makes as somewhere between an espresso and drip. Not as strong as an espresso, but much stronger than a drip. As such the amount I drink is also between the two, about a half to three quarters of a good sized cup. Yep, I am a bit crazy about coffee. Take care, Hi Keith,

I am glad you liked the method. To go along with this, I am super critical about my coffee as well. Personally, I seem to like single origin light roasts. (and always go for coffee roasted within the last two weeks.) Companies like Stumptown, Intelligentsia, Barismo and Terroir all roast excellent varieties. My favorite being the African varietals as they are often citrusy and bright. Personally, I haven’t had much luck with local roasters as most tend to over roast their beans.

Also, for Josh, I would classify the coffee that the moka pot method makes as somewhere between an espresso and drip. Not as strong as an espresso, but much stronger than a drip. As such the amount I drink is also between the two, about a half to three quarters of a good sized cup.

Yep, I am a bit crazy about coffee.

Take care,

]]> By: Keith http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-78196 Keith Tue, 13 Dec 2011 11:05:48 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-78196 Hi carter. Just tried your method for elevenses. Quite pleasantly surprised with the results. Very nice, smooth flavour :) . I had seen this suggestion before but had never taken it very seriously, but you sounded so assured in your post and like an old-hand, that I felt I just had to try it out! Personally, at the end I would allow just a bit more splutter in order to get more bite into the flavour, but then I have the advantage of having a local roaster who prepares a special "custom" roast for me that has all the advantages of a typical Italian roast without having any of the drawbacks of that yukky bitter taste that you ALWAYS seem to get from industrially prepared supermarket brands... I'm going to do further tests on your method. See what happens. PS. For Josh: for me (just personal) it's small and strong: that is, 50 ml cup quantities. At breakfast I'll knock back about four of those cups. After lunch, I prefer a slightly milder brew, and two cups is enough. As for when: surely that's a question of personal taste, isn't it??? Hi carter.

Just tried your method for elevenses. Quite pleasantly surprised with the results. Very nice, smooth flavour :) .

I had seen this suggestion before but had never taken it very seriously, but you sounded so assured in your post and like an old-hand, that I felt I just had to try it out!

Personally, at the end I would allow just a bit more splutter in order to get more bite into the flavour, but then I have the advantage of having a local roaster who prepares a special “custom” roast for me that has all the advantages of a typical Italian roast without having any of the drawbacks of that yukky bitter taste that you ALWAYS seem to get from industrially prepared supermarket brands…

I’m going to do further tests on your method. See what happens.

PS. For Josh: for me (just personal) it’s small and strong: that is, 50 ml cup quantities. At breakfast I’ll knock back about four of those cups. After lunch, I prefer a slightly milder brew, and two cups is enough. As for when: surely that’s a question of personal taste, isn’t it???

]]> By: carter http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-77554 carter Mon, 12 Dec 2011 23:54:06 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-77554 THERE IS AN EVEN BETTER WAY!!!!!!!!! 1. boil the water separately. 2. grind the coffee with a burr grinder to about the same as drip. i personally like it about medium fine. 3. pour the hot, just boiled, water into the bottom, up to just below the valve. 4. insert basket. 5. fill basket with fresh ground coffee. don't tamp. 6. screw on the top section. use a dish towel to keep from burning yourself with the now hot base. 7. put on medium stove. 8. keep the top open and watch the coffee come out. it comes out almost immediately. 9. when the stream of coffee starts to turn honey gold color, close top, remove from heat, and then run cold water over the bottom to stop the process. 10. pour into cup. 11. enjoy the absolute best stove top espresso you have ever had. notes: preboiling the water allows the coffee to brew instantly when put on the stove, vs. cooking the fresh ground coffee for five minutes while waiting for it to boil. stopping the process at the honey gold color, keeps just the best part of the coffee for drinking. the last bit while it sputters is nastily bitter. ok then. enjoy. THERE IS AN EVEN BETTER WAY!!!!!!!!!

1. boil the water separately.
2. grind the coffee with a burr grinder to about the same as drip. i personally like it about medium fine.
3. pour the hot, just boiled, water into the bottom, up to just below the valve.
4. insert basket.
5. fill basket with fresh ground coffee. don’t tamp.
6. screw on the top section. use a dish towel to keep from burning yourself with the now hot base.
7. put on medium stove.
8. keep the top open and watch the coffee come out. it comes out almost immediately.
9. when the stream of coffee starts to turn honey gold color, close top, remove from heat, and then run cold water over the bottom to stop the process.
10. pour into cup.
11. enjoy the absolute best stove top espresso you have ever had.

notes: preboiling the water allows the coffee to brew instantly when put on the stove, vs. cooking the fresh ground coffee for five minutes while waiting for it to boil. stopping the process at the honey gold color, keeps just the best part of the coffee for drinking. the last bit while it sputters is nastily bitter.

ok then. enjoy.

]]> By: Josh http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-69638 Josh Wed, 07 Dec 2011 01:48:30 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-69638 I just purchased my first stove top expresso maker. It is a Vev Vegano 6-cup version. I have made a few pots, but I am not entirely sure what a good cup of expresso is. This probably sounds foolish, but I really want to learn about this so called "real coffee". Also I would like to know more about the etiquette, when is expresso best served IE. after dinner or any time. I am used to drinking coffee in large volume, so I am not sure how much expresso to drink at once. Also I want to make cappucino and mocha latte, I believe that I would use the expresso made with my moka pot for this. Does anyone have any recipes, or possibly ratio of expresso to milk, etc. I just purchased my first stove top expresso maker. It is a Vev Vegano 6-cup version. I have made a few pots, but I am not entirely sure what a good cup of expresso is. This probably sounds foolish, but I really want to learn about this so called “real coffee”. Also I would like to know more about the etiquette, when is expresso best served IE. after dinner or any time. I am used to drinking coffee in large volume, so I am not sure how much expresso to drink at once. Also I want to make cappucino and mocha latte, I believe that I would use the expresso made with my moka pot for this. Does anyone have any recipes, or possibly ratio of expresso to milk, etc.

]]> By: Keith http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-62427 Keith Thu, 01 Dec 2011 20:12:45 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-62427 Difficult to say without seeing the pot. If the rubber ring is the right size and there are no extraneous particles compromising the seal, then there should really be no problem. But is the ring the same make as the pot?? If not, there could be a size mismatch. Btw if you get coffee grind spilling over onto the rubber ring, that can also compromise the seal. Hope that helps. Difficult to say without seeing the pot. If the rubber ring is the right size and there are no extraneous particles compromising the seal, then there should really be no problem. But is the ring the same make as the pot?? If not, there could be a size mismatch. Btw if you get coffee grind spilling over onto the rubber ring, that can also compromise the seal. Hope that helps.

]]> By: drea http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-62067 drea Thu, 01 Dec 2011 12:49:08 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-62067 So happy to hear Im not to clean! EVERYONE gives me grief about this! My problem is similar to comment 20. I just replaced the O-ring and now it just sputters and I get about a teaspoon of coffee. Ive tighten the top part down as much as it will go. I thought about soaking the O-ring so it will 'fatten' up. Any other thoughts? This happened once before several years ago and we got so frustrated we just bought a new coffee maker! So happy to hear Im not to clean! EVERYONE gives me grief about this!

My problem is similar to comment 20. I just replaced the O-ring and now it just sputters and I get about a teaspoon of coffee. Ive tighten the top part down as much as it will go. I thought about soaking the O-ring so it will ‘fatten’ up. Any other thoughts? This happened once before several years ago and we got so frustrated we just bought a new coffee maker!

]]> By: Keith http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-40730 Keith Tue, 01 Nov 2011 06:31:35 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-40730 I do, although I don't believe this is standard Italian practice. This allows me not only to clean (by rinsing only, it goes without saying), but also scrupulously dry this part of the coffeemaker thus allowing a more hermetic seal, leading to greater pressure in the brewing process, and therefore a different, punchier taste. I do this for my breakfast coffee. Btw I use a cocktail stick to remove the gasket. I do, although I don’t believe this is standard Italian practice. This allows me not only to clean (by rinsing only, it goes without saying), but also scrupulously dry this part of the coffeemaker thus allowing a more hermetic seal, leading to greater pressure in the brewing process, and therefore a different, punchier taste. I do this for my breakfast coffee. Btw I use a cocktail stick to remove the gasket.

]]> By: CP http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-40452 CP Sun, 30 Oct 2011 23:55:42 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-40452 Does anyone think it makes sense to remove the gasket and filter on a regular basis to rinse? I feel like coffee grounds get in there and cause problems. Does anyone think it makes sense to remove the gasket and filter on a regular basis to rinse? I feel like coffee grounds get in there and cause problems.

]]> By: MJ http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-35082 MJ Sun, 02 Oct 2011 14:11:32 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-35082 No one has really addressed the issue of using the moka pot on a glass cooktop. It takes a good long time (maybe 20 minutes) to finish the coffee - which must impact the the taste? I have not tried turning off the heat once it starts bubbling but am pretty sure it would just stop. Should all the water in the bottom be gone? I have only made a couple pots but not all the water steamed through. Taste was not bad. No one has really addressed the issue of using the moka pot on a glass cooktop.
It takes a good long time (maybe 20 minutes) to finish the coffee – which must impact the the taste? I have not tried turning off the heat once it starts bubbling but am pretty sure it would just stop.
Should all the water in the bottom be gone? I have only made a couple pots but not all the water steamed through. Taste was not bad.

]]> By: MJ http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-35081 MJ Sun, 02 Oct 2011 14:10:44 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-35081 No one has really addressed the issue of using the moka pot on a glass cooktop. It takes a good long time (maybe 20 minutes) to finish the coffee - which must impact the the taste? I have not tried turning off the heat once it starts bubbling but am pretty sure it would just stop. Should all the water in the bottom be gone? I have only made a couple pots but not all the water steamed through. Taste was not bad. No one has really addressed the issue of using the moka pot on a glass cooktop.
It takes a good long time (maybe 20 minutes) to finish the coffee – which must impact the the taste? I have not tried turning off the heat once it starts bubbling but am pretty sure it would just stop.
Should all the water in the bottom be gone? I have only made a couple pots but not all the water steamed through. Taste was not bad.

]]> By: Cathy http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-12240 Cathy Mon, 01 Aug 2011 10:50:37 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-12240 From reading, aluminum products are your own preference. So any suggestions on a name brand? I took mine back. From reading, aluminum products are your own preference. So any suggestions on a name brand? I took mine back.

]]> By: Sharleen http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html/comment-page-2#comment-12202 Sharleen Sat, 30 Jul 2011 09:27:41 +0000 http://www.talkaboutcoffee.com/how-to-make-coffee-with-a-stovetop-moka-pot.html#comment-12202 Hi. Very interesting thread. I'm relatively new to moka pot as I just bought one from eBay a few weeks ago. The problem is I notice that there is aluminum oxide building up on the inner wall of lower compartment. It doesn't ruin the taste of my coffee or anything, but I'm a little worried that it might not be safe for my health in the long run. Is there anyway to remove it? Many thanks. Hi. Very interesting thread. I’m relatively new to moka pot as I just bought one from eBay a few weeks ago. The problem is I notice that there is aluminum oxide building up on the inner wall of lower compartment. It doesn’t ruin the taste of my coffee or anything, but I’m a little worried that it might not be safe for my health in the long run. Is there anyway to remove it? Many thanks.

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