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I grew up understanding the difference between ‘everyday coffee’ brewed in the stainless steel percolator and ‘real coffee’. My grandmother made the first for my mother and her friends. It was, to quote my mother, an acquired taste. I know now that it was an acquired taste because, frankly, percolators make terrible coffee. When we were at home alone, my grandmother made real coffee on top of the stove with a moka pot. I never had to acquire a taste for this coffee. It was rich and dark and flavorful, a symphony on the tongue. As a little girl, one of my favorite breakfast treats was Nana’s moka pot coffee poured over my cornflakes with the milk.
A moka pot is a three part metal pot that you use to make coffee on top of your stove. Fully assembled, it is shaped like an hourglass. The bottom part holds the water for your coffee. The middle part is a metal filter that fits between the top and the bottom pieces and holds ground coffee. When the water in the bottom part of the moka pot heats, the steam is forced up through the grounds in the filter into the top pot, where it condenses into a liquid again. You can find moka pots in nearly any department store or supermarket for far less than you’ll pay for them through a specialty coffee shop. If you want the best, though, Bialetti makes several different models in 100% culinary grade stainless steel. Most moka pots that you’ll find in supermarkets are made with aluminum, which can affect the taste of the coffee.
Coffee brewed in a moka pot can be a heavenly experience – or it can be a huge disappointment. There is an art to making coffee in a moka pot that includes the amount of water, the amount and grind of the coffee, the compactness of the coffee grounds in the filter and the heat of the water used to brew it. It is possible, however, to make excellent coffee without any acidity or bitterness in a moka pot if you follow a simple procedure.
First, keep your moka pot scrupulously clean. Coffee flavor is the result of extracting oils naturally found in coffee beans. Those oils cling to any surface that they touch. Disassemble the moka pot after every use and clean the filter and top pot, being sure that you clean the underside of the top pot. Every few weeks, run some vinegar through the moka pot as if you were brewing coffee to get rid of any mineral deposits left behind by hard water.
Before you use your moka pot for the first time:
Follow the directions below using spent coffee grounds or inexpensive coffee that you don’t mind wasting. The first pot of coffee you brew in this should be thrown away. The intent is just to clean the machine out before using it for the first time.
To Make Coffee in a Moka Pot
Unscrew the top part of the moka pot and set it aside. Take out the filter basket.
Fill the bottom part of the moka pot with water to the pressure gauge line.
Drop the filter basket into place and add a heaping tablespoon of finely ground coffee for every three ounces of water in the pot. Do not tamp the coffee. The coffee will expand when the steam is forced through it, effectively producing its own tamp.
Screw the top part of the moka pot into place.
Put the pot over low heat and wait. It will take about five minutes for the coffee to finish. You’ll know that it’s done by the throaty sound of the coffee sputtering.
Pour into an espresso cup and enjoy.
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Keith says
@Deleilan on Oct 13:
Great to hear your coffee’s getting better :)
I asked a friend who’s a keen Moka addict, and who learnt his addiction from an old Italian student room-mate from university.
He, like you, uses a Bialetti stainless steel (4-cup) pot on an electric cooker. It is not the ancient coil type like yours, but it is old. That is, it’s not ceramic but uses grey/black hotplates.
He puts the pot on the cold hotplate and then turns it on. After about 3 minutes, he hears a distinct and continuous sound coming from the Moka pot. At this point, he turns off the heat. A little more than a minute later, the coffee comes very gently and slowly out of the funnel.
Obviously, it’s taking a lot less time to brew than yours. Strange… Your older type of electric cooker, perhaps?? Sorry I can’t help more :(
Also Shantel’s suggestion is quite an interesting idea.
Best of luck!!
Shantel says
@Deleilan: To test the heat setting, you may find it useful to see how long it takes just to boil the water. You could pour a reservoir-full into a small saucepan, or put water in the reservoir and set it on the burner without the coffee or the top part, to see how long it takes to boil. (But keep an eye on it, and let it cool afterwards, carefully!)
My Italian housemate used to set his stove on the highest setting of his ceramic cooktop. It may not produce the flavor of a slower brew, and you will want to watch it so the coffee doesn’t boil (or boil off, and the seal melt into a sticky mess, as once happened to me -sniff-), but if I’m not mistaken, it’s just one variable in an overall equation. . . Good luck!
Great discussion.
Deleilan says
I gave it another try, this time “aerating” the ground coffee and cranking the heat up almost to maximum. It took 15 minutes from the time I turned on the element, which is a long time when you’re gasping for your caffeine fix, but the result was pretty darn good coffee! Definite progress!
I’d be very interested in anyone’s tips for Julie (comment #93), since we both have to deal with those darn coils…
Keith says
Julie:
As I understand it, the stainless steel Moka pots are specifically designed for electric cookers, eg. Bialetti Musa stovepot as Deleilan has.
See http://www.bialettishop.com/EspressoMakerMainPageStainlessSteel.htm
Keith says
I hope they are. Keep us posted with your results… If my suggestions don’t work, perhaps someone else might have an idea. What’s the proverb about “many minds”?
Deleilan says
Thank you Keith, I’m sure that your comments, tips and suggestions will be helpful! I’ll try combinations of all of them – I’m determined to make it work!
Keith says
Hi Deleilan.
I HOPE my “aerating” suggestion works. It’s one approach. The other is to neither “aerate” nor tamp but to let the effect of screwing the upper part naturally compress your coffee grind. This latter method is the most common Italian method, the former another approach I learnt form two Sicilian chaps (among other things, it seems to intensify the flavour). To date, I have never found a genuine Italian who has recommended me to tamp. So far, I have only had non-Italians recommend I do this.
I shouldn’t worry about the position of the pressure valve. Each pot is different. My pressure valve is also between the logo and the handle, and this really isn’t important (and I get excellent coffee, by the way). As for the gap, this is perhaps due to the fact that you have a stainless steel pot (Musa) rather than the aluminium variety? Again, I wouldn’t worry too much.
Although I am guessing because I have no personal experience with stainless steel pots, maybe they are a bit slower than the aluminium ones so yes perhaps you could try raising the heat of your electric burner?
One other thing I forgot to say. The water level should come just up to the bottom of the safety valve. No higher and, in my opinion, no lower if you want the optimum taste.
Best of luck, and I just hope my comments are not completely useless… ;) Hopefully…
Julie says
Anyone have tips for those of us with an electric stovetop (not ceramic, I’ve got those annoying coils)?!
Deleilan says
Thanks for your tips!
I’ll try again, “aerating” the coffee grind this time.
I have an electric stove and put the burner on Medium. Maybe I should increase the heat?
There’s no leak, thankfully, and the pot is a brand new one, so the seal is in perfect condition. I did noticed that when the tank and upper part are screwed together, even very tightly, the gap seems wider than it should and the pressure valve ends up approximately between the Bialetti logo and the handle, at the “front” of the moka pot. The valve isn’t visible from that angle on the box or any of the photos I’ve seen on the web. I’m starting to wonder if I picked up a defective pot…
Keith says
Additional comment: if there is a leak from the screw thread, and there still is after thoroughly cleaning, replacing and screwing tight, then you will need to replace your rubbber seal.
Keith says
Hi Deleilan.
I have a 3-cup pot and it takes between 2¼ and 3¼ minutes to start coming out of the funnel so 20 minutes for a 4-cup pot is definitely odd.
Here are my suggestions for what they are worth:
1. Check the gas flame comes to the edge of the base of the pot.
2. DON’T tamp the coffee. Definitely a no no according to my Sicilian friends. To my mind, this could very possibly bung up the flow from the funnel. Rather, aereate the grind in the coffee pot tank by pricking/punching with a small tool like a pointed handle end of a teaspoon. If your coffee grind is piled up a bit high, it will reduce the total coffee grind mass, at the same time as (paradoxically) aerating it. This is a trick I learnt from a couple of Sicilian friends.
3. The seal: I would have thought that, if you don’t have coffee leaking from the screw thread (where the tank and the coffe pot screw together), there should be no problem. If however there IS a leak, remove and thoroughly clean the rubber seal, replace and SCREW TIGHT before putting the pot on the gas.
If none of this works, then I’m afraid I am stumped. :(
Shantel says
Hi–My guess would be that 1) you’re boiling more water, so it will take longer unless you turn up the heat; 2) the seal is imperfect for some reason. Hope that helps.
Deleilan says
This site is incredible; I’m learning so much about coffee! Love it!
I recently bought a 4-cup Bialetti Musa to replace my 3-cup Bialetti Moka Express (I took very bad care of it and the bottom compartment got all rusty – mea maxima culpa). I’ve only used it a couple of times thus far, but it takes forever to brew. It’s not supposed to take 20 minutes, right? After the first try, I thought perhaps the coffee was ground too fine and got a coarser grind, especially for moka pots, but it took just as long. I’m not sure what else to try. Could it be because I tamped the coffee, or because I’m using the wrong temperature (medium)? Any help/suggestions will be appreciated!
Adrian says
Followup…
According to wikipedia, aluminum oxide is incredibly useful, and chemically inert (probably why aluminum is still a bit costly to refine). it’s an interesting read, actually – though mainly you’ll want to know that aluminum oxide is used in toothpaste, sunscreen, and many industrial applications for it’s hardness. Feel free to do more research, of course, but it looks fairly safe to pass through the stomach – safer than iron oxide, I suspect. don’t get it in your eyes though, it’s an excellent abrasive! :)
http://en.wikipedia.org/wiki/Aluminium_oxide
and the msds for it:
http://www.jtbaker.com/msds/englishhtml/a2844.htm
Adrian says
Just to add to David’s comment, and be scientific…
Aluminum oxide (the coating that forms on untreated aluminum) is classed as a ceramic, and forms a layer which protects the rest of the aluminum (by keeping oxygen away from it). I’m letting you know so that you won’t have to worry about aluminum turning completely to dust on you. if if forms a layer, don’t scrub it too hard. – that’s the other reason for just wiping inside with water instead of scouring, I’m supposing. – I still need to find out if hot water helps or degrades the oxidizing process/ceramic layer of aluminum oxide.
Speaking of which… I think it’s time for coffee!
for good breakfast music check out http://www.ancientfm.com, music of the Renaissance!
David says
Hi Annette,
If our pot had a white powder to the surface this is aluminum’s version of rust on steel! I believe it needed removing as it would have only come free and entered your coffee. With it removed and a few brews done and thrown away the surface should seal and no more dust forms.
Annette says
I scrubbed my new cheap stove top expresso pot, before usins as it smelled so bad . I actually disturbed the powder coating in the water part. Have I ruined my pot? No instructions came with the pot. And I have never used one. So I decided to do research here.
Keith says
Roger:
You could be a bit more gracious in the manner you make your comments. This is meant to be a FRIENDLY forum, and for God’s sake we can ALL make mistakes. Your points are logical and definitely valid, but your manner of expressing them is highly off-putting to put it mildly and certainly not in the spirit of this forum :)
Keith says
Oh my God!!! (But you’re living in Venice—lucky you!!! I strongly suggest you ask an Italian friend. They know MUCH more about these things than we humble lot do :( )
Roger says
As for dennis – yes, a moka pot can damage a ceramic hob… if you hold it by the handle and hammer it into the surface.
Roger says
Help with what? Cleaning the walls? Either your moka pot has no safety valve, in which case it fails, or you are not qualified to be operating drinks-making equipment, in which case you fail. I suspect the latter, since even without a safety valve it could only have exploded if you let old coffee become cement in the stem or jammed a marble up the spout.
Jessica says
Up till now I’ve had no problems and LOVE the coffee that the Moka pot in my apartment brews (I’ve been in Venice studying for a month and it’s been fine all this time). But yesterday evening I (assume) I did the same as usual but after only a minute there was an incredibly loud noise and the pot had basically sprayed coffee 5m in each direction! Luckily I wasn’t right by it…but am totallly in shock, cannot get rid of the splatters from the white-washed walls and my landlady is going to kill me. And obviously I don’t want this to happen again. Please please help! I assume there was a blockage but I’m so careful about drying it, not packing in too much coffee etc. Oh dear!
dennis groark says
can moka espresso maker damage ceramic hob?
Shantel says
Cast Aluminum is a relatively porous material; that is why a soap residue can build up on your aluminum pot if you wash it with soap, and also why a pot can be seasoned (so to speak) by brewing coffee in it. The same principle effects the kind of chinese clay pot that is only used to brew one kind of tea.
I came back to this great thread to write about the Alessi 9090 I have had for just over a week now. Like Lucie, above, I was curious about it and could find very little info. The hardest thing to do here will be to avoid talking about the aesthetics–or I will get carried away and lose credibility, so I’ll save that to the end.
Is this pot worth the money (cost in the U.S. is equivalent to five or so Bialetti moka pots); does it offer any advantages, or what defines this pot’s value?
I personally bought the pot partly out of curiosity, spurred on by the demise of my Bialetti pot. Distracted, I had put it on the stove without water. My first clue to this blunder was when the handle fell off (clunk) on the stove. Inside, the rubber ring was fused to the top. That can’t happen to the 9090. At worst, the ring could be melted off the steel. The handle is metal, so you won’t get a half-melted handle, either (as on my first Bialetti pot). In short, I expect the 9090 to last long enough to recover the expense.
About that rubber ring someone asked about: its purpose is to make a seal. Once you have a seal, compressing the rubber more won’t make a difference if the pressure doesn’t increase. Rubber performs very well in compression. For these reasons, I don’t think the clamp mechanism means replacing the rubber ring more often. (It might be harder to find an Alessi ring though.)
In use, this pot is a dream. The coffee holder stands up, so if you sleepily grind your coffee then need to put the holder down while you fill the base, you can. (At least on the tiny 1-cup model, which I have.) The pot snaps shut, and it makes quiet noises on the stove top; “ssssss” (boiling), a spitting sound while the coffee comes out, and “ssssss” when no more water will come up. A cap on the spout means you can leave the top flipped open without spatter on the stovetop. I dutifully used an inverted spoon on my Bialetti (on advice I found here) but I love not having to.
I plan to wash this pot with soap (unlike my aluminum pot which I just wiped) in order to switch between coffees. There are cheaper stainless steel pots, but I don’t like their looks much.
That brings me to aesthetics: The workmanship on the 9090 is stunning; you can see the turned edges of metal at the top, simply but elegantly done, and the traces of welding, etc. It looks like a machine, and in fact I will end by saying that what it really reminds me of is a musical instrument. Not just because it is nicely made of shiny metal but because what it feels like to use it is like you’re playing a little coffee tune.
Kate says
I have had my moka pot since at least 1969. It got me through my bachelor’s thesis. (I think I bought it at Zabar’s.) It still makes lovely coffee. I’ve changed the gasket several times, but everything else is original. I’ve had a catastrophe or two (forgetting to put the water in, leaving off the gasket). Each time I’ve brewed a couple of pots of baking soda (gentle, no residue) and water to clean the bitter burned coffee out. Water alone will not remove it. I’ve tried. You can’t make decent coffee with that disgusting residue in there. After a couple of coffee brews, the coffee is lovely again.
For Cafe Bustelo fans, I often use that with good results. I used to commute on the Cross Bronx Expresssway. Does anyone else remember the heavenly aroma from the Cafe Bustelo plant?
Keith says
…just didn’t have a chance to learn this trick from them.
Keith says
Thank you, *Tom (the first)*. I was just in the process of redacting my reply when up popped your response to our “alter” Tom. Here was my comment I was in the process of redacting:
“Tom, I fully concur with everything you’ve said up till now but I don’t quite get your point here. I am not a scientist and my Moka pot is not “polished and shiny inside the base” but every Italian I know (yes, I repeat, EVERY ITALIAN I KNOW!!) tells me I must NEVER (I repeat, NEVER) let soap touch the pot otherwise the taste will be seriously impaired. Why this is so I don’t know (Sorry!! I do have various scientific theories, but not being a scientist myself their value is probably zilch!!). Be that as it may, I have never particularly wished to sacrifice one of my precious Moka pots for the sake of a useless experiment to prove that they were (surprise! surprise!) right all along!!! Anyway, apparently you agree with them (see your posts of 30 Aug, 17 Nov x 2, Jan 22, Mar 10, Jun 9 & Jun 10).”
Btw I very much agree with Dina about air-drying the rubber seal. This is one thing I didn’t pick up from my Italian friends. But I have learnt from experience that if I hang up my gasket to dry, it dries properly leading to a more hermetic seal and so creates a greater pressure within the pot leading to a better brew. I should hastily add that I expect our Italian friends already know this and I
Tom (the first) says
First, I would like to distance myself from “Tom”‘s comments on Feb 26. He’s a different Tom. Its not me.
Second, I will answer his question: it is not shiny, it is dull.
Third, I will ask “Tom” to knock off the Alton Brown imitation. This isn’t a science class. The entire Italian Republic does not use soap. Basta.
Tom says
None of the people sternly warning not to use soap or vinegar actually has any empirical basis for this advice. Can we have less evangelism and more hard science please?
I don’t soap my pot in any case, but it often produces something best described as mine run-off. I suspect the highly porous unpolished aluminium walls of the base are leaching acrid compounds into the water.
My question is, are your people’s pots polished and shiny inside the base, where you fill it with water?
Dina Crusiamato says
Tom is correct, never use soap in a Moka. It is vital to change the rubber ring when you are getting poor results. Always let it air dry after each use. Upside down on a towel is best. I use a scrub brush to scrub out the inside of the base if hard water spots appear. Mine is from Italy.
Keith says
General advice regarding cleaning. Ignore almost all the advice you find on the internet. Just follow the advice you get from all Italians. Which is: no vinegar, no nothing, JUST W A T E R.
Keith says
Sounds like you need to change the gasket. Don’t know where you can buy one in the UK, but this is where I get mine from over here on the continent: http://www.natarianni.fr/321-pieces-detachees-cafetiere-aluminium . And they take international orders as well. By the way, when you cleaned the gasket, did you clean the filter plate as well (the round metal bit that the gasket holds in place)? If the holes are bunged up, you can use a sewing needle to unblock them. Not ideal, but it does work. And you can use your bare fingernails to get the accumulated coffee and calc off. But then again, when you order a set of three gaskets, you get a new filter plate thrown in as well.
Imho vinegar, as with ALL cleaning agents, is a definite no-no.
Hope this helps.
Mike says
I think my girlfriends filter is blocked. First sympton was that it leaking from the side. So I cleaned the rubber gasket. Now, it produce copious amounts of steam through the pressure release valve on the side, and a very small amount of coffee makes it into the upper chamber. Its a two cup steel Billati. Whats the best way to clean it. Its probably an accumulation of coffee and calc. I was thinking of vinegar. Any suggestions?
Keith says
OneDoubleShot:
Nice website that! I think I may learn a few tricks from your amazing recipes ;)
Keith says
OneDoubleShot:
I take my Moka pot off just at the moment it starts “spluttering”. This means the coffee has an edge to the flavour but doesn’t have that nasty bitter taste that comes from leaving it on too long when spluttering. Some people take it off just before it reaches the spluttering moment (but it is quite an art to judge when that moment is) because they don’t like that edgy, hint-of-bitterness flavour. It’s a matter of personal taste.
Adrian M:
I always get a residue of water remaining at the bottom, darkened by the coffee ground from the filter. This is normal. It’s the last bit that can’t (and shouldn’t) go through the filter. As for the slime, there you have me completely foxed! Sorry :((
PS Perhaps you’re talking about a kind of mould that can develop in the bottom pot?? This can happen if you store it for a long time screwed together. When storing it, I always leave it open to breathe, and place the filter bit upside down in the jug compartment.
Adrian M says
Hello- happy holidays all!
I get a gross ,clear slime on the bottom of my al. moka, the coffee is “ok” lot’s of caffien, I’m so friggen wired and it’s 4 am!! – but what about the slime? i’ve been afraid to use this great machine. I wash it, with water adn a brush (it’s not an everyday moka) – I’ve looked everywhere adn found only questions about this experience, but no answers. – i’d love to read your thoughts and alleviate my fears, – and the clearish, gelatinous goo.
happy Holidays all!
A
OneDoubleShot says
I still don’t get when to take the Moka Pot off the fire. Any help here? If I take it off before the entire pot is brewed, it just stops brewing.
paul Fogarty says
Sorry..me again,..does anyone out there have one of those Alessi 9090 moka pots,s ? I got one – again on Ebay for next to nothing compaired to the price of a new one – but its 30 years old and not so shiny any more,, I was wondering about the seal the handle makes when you snap it shut. On a conventional pot you screw it closed, so no matter how thin or ” used ” the rubber ring becomes, the seal stays the same because you allways put the same pressure on when you screw it closed. but the Alessi handle can never get any tighter as its fixed in the one position, so as the rubber seal becomes ” used ” to the clamping pressure maybe the seal might become weak , It has,nt happened to me yet as Ive only used it a few times – but if anyone out there has one of these, do you find you have to replace the gasket more often, than on a simple screw type pot ? The machine itself is a lovely looking design but I still reckon the screw design is more secure.
Paul Fogarty says
I got a 3 cup Bialetti Moka Express on Ebay, its from 1972 but was still in its original box and brand new with lovely bakelite handle, I felt a little sad making the first cup of coffee in it – given it was completly unused for nearly 40 years ! and still as shiny as the day it was cast ! ..
If your pressure valve blows, could be a blockage in the top tube, or coffee packed in too tight – dont tamp a moka pot, maybe too high a temperature on the hob, or a dodgey pressure valve , maybe ? ( never heard of anyone with a faulty valve yet though )
Lisa says
I LOVE my Bialetti 6 cup moka pot. Dreamy, really. I am mystified by one little thing. Everyone once and a while the pressure valve blows, SCREAMS rather and I can’t figure out what I have done wrong. Thoughts? Tips?
Dori says
I just got an aluminum Bialetti moka pot. I fell in love with the coffee in Italy while traveling there and tried for months to recreate that coffee. I finally realized that i needed to learn to make it like they do. I have made two batches, the first being too bitter and the second better. I did throw out the first brewed batch as directed. I am using Lavazza Creme E Gusto coffee, which indicated was ground for a moka pot. I am still practicing, but have a few questions for you experienced users. I have a flat top ceramic stove and would love some advice, if anyone has it, about things that may need to be done differently on this type of stove. I put the pot on medium heat but it takes at least 10 minutes to brew. Any info out there on using the traditional equipment on new appliances?
Lucie says
Has anyone out there any opinions about Alessi stove top coffee makers? There seems to be a distinct lack of any reviews about them, given their price. Any comments gratefully received.
Tom says
No.
Gromit says
I just bought a 3-cup moka pot. Is it possible to make just 1 cup by putting in one third of the amount of coffee in the filter. or does the coffee basket have to be filled to the top?
depressed says
hmm, ok thanks, I’m starting to think there was another gasket that hasn’t been on there for some time now, I think I’m going to buy a new one anyway… :)
Kate says
Maybe you need a new gasket? It sounds as if the seal between the top and bottom chambers is broken.
depressed says
My stovetop doesn’t make bubbling noises any more – there’s just lots of steam, the coffee is often bitter or burned tasting and not very much comes out at the top – sometimes less than half of what should come out. The water that’s left in the bottom is often coffee – I’ve taken it apart and washed a few times…always just water, no abrasive anything – should I chuck it out – it’s stainless steel with a polycarbonate jug part…
Kate says
I didn’t see an answer to the question about boiling out the pot by forgetting about it on the stove. I just accomplished the same thing with my venerable Bialetti moka pot by failing to fill the bottom chamber. I have a new gasket and have rinsed out the system with baking powder and salt (works with burned out sauce pans), and then plain water. The first brew is bitter. Do I need a new pot, a new coffee basket, several more brewing cycles, or what?
Lucie says
Thanks Lauren. Nice thought about the iced coffee, which I do actually like when I am somewhere hot. Unfortunately, I live in the West of Ireland. Today, as for the last week, it has been raining incessantly and blowing a gale. I have the central heating on. I am, however, thinking of upgrading to a 2-cup Brika, which seems to be the real McCoy, though I would have preferred it in stainless.
Lauren says
And in response to LUCY:
I’m fairly new at this, but as far as I have read, it is best to use your moka pot to its full capacity. The coffee turns out better if you fill it up, otherwise the water doesn’t flow through the coffee grinds properly. However, if you’re satisfied with the results, there is no reason why you can’t continue to do so.
Another option is to buy a 1-cup or 2-cup moka pot, and use the 4-cup for when you have company.
A better option yet is to make all 4 cups, and save whatever is leftover, put it in the fridge to chill it, and make iced coffee/iced latte with it… deeeelicious on a hot summer day.
Good luck.