I love my Moka pot!

[danek]

Often sold here in the states as a "stovetop espresso maker" (I hate that claim because it's NOT espresso). Simple, easy to use, it makes fantastic coffee.

There are lots of coffee vendors that roast their own coffee near me, so I buy a week's worth at a time, grind it using a burr grinder, and fill my little 3-cup Moka pot up. Viola - a couple minutes later, delicious coffee.

A great thing about it is that it can be drunk straight or diluted to any strength desired (kinda like an Americano), making it more versatile than french press, and there is no sludge-residue as in french press coffee.

Do you use one? How do you take your coffee from it?

[joyfulwoogie]

Often sold here in the states as a "stovetop espresso maker" (I hate that claim because it's NOT espresso). Simple, easy to use, it makes fantastic coffee.

There are lots of coffee vendors that roast their own coffee near me, so I buy a week's worth at a time, grind it using a burr grinder, and fill my little 3-cup Moka pot up. Viola - a couple minutes later, delicious coffee.

A great thing about it is that it can be drunk straight or diluted to any strength desired (kinda like an Americano), making it more versatile than french press, and there is no sludge-residue as in french press coffee.

Do you use one? How do you take your coffee from it?

Are you talking about those coffee maker I see at Vietnamese noodle place? I occasionally use a simple filter to make a cup of drip coffee. I bought just the filter and put it on top of coffee mug and pour hot water. To me, it is just as good as any drip machine coffee.

[danek]

This is a Moka pot 44684

[Mr. Clean]

I've seen the Moka pots at places like Crate & Barrel, but never knew enough about them to buy one. I know no one who uses that method of brewing their coffee.

[Trius]

I have two moka pots, both by Bialletti. One is the Brikka 2-cup model; the Brikka has an extra valve at the top of the "spout" and produces a good volume of crema:

http://g-ecx.images-amazon.com/images/G/01/ciu/24/92/56a5a2c008a0eaa35f5b9010.L.jpg
(photo courtesy Daigo Tanaka)

The other is a 6-cup standard moka pot, suitable for making moka for a number of people, e.g. at a dinner party, etc.

I love both of them, but especially the Brikka. No, it's technically not espresso, but it makes an extremely good brew and is a lot more convenient, not to mention smaller than, a home espresso machine.

[dpm802]

My father brought one of those home from Italy many years ago ... his was a 9 cup (demi-tasse) model. It would make two regular cups of coffee with each filling.

The coffee was delicious. Very strong, very aromatic. He took his black, I drank mine with cream and sugar. But I do remember a thick sludge at the bottom of each cup, that he called "mud."

Another nice variation is to put a little bit of lemon in it. This takes the "bite" out of the drink, if you don't care for that particular kick.

I've never heard of that "Brikka" model, but it looks enticing. I've been wanting to get another pot, since my father's is long gone. I'll have to start shopping for that particular model.

[danek]

I've never had any sludge in my coffee. I'd guess that either he was using too fine a grind (you want fine, but not espresso-fine) or the gasket separating the two vessels was damaged / wore out.

[chainfire]

I've never had any sludge in my coffee. I'd guess that either he was using too fine a grind (you want fine, but not espresso-fine) or the gasket separating the two vessels was damaged / wore out.

+1. If I ever had sludge, it was because the grounds were too fine or I walked away and let the thing run too long letting the steam pressure build & push a couple grinds up.

[letsdisinfect]

I tried using a cheap Moka pot i got at Ross once, but couldn't get it right.... i think i used too fine a grind, plus the electric burner probably wasn't the best

[Mr. Clean]

I've never had any sludge in my coffee. I'd guess that either he was using too fine a grind (you want fine, but not espresso-fine) or the gasket separating the two vessels was damaged / wore out.
JIC I were to pick one of these up...so somewhere between drip and espresso. Can you fine tune it some?

[dpm802]

I've never had any sludge in my coffee. I'd guess that either he was using too fine a grind (you want fine, but not espresso-fine) or the gasket separating the two vessels was damaged / wore out.

He favored the Medallia D'Oro brand of coffee, which is indeed an espresso grind.

As for the gasket, it did wear out eventually, and he went through hell trying to find a replacement. He had to wait until one of his Merchant-Marine buddies made a run to Europe, and brought him back both a new Bialetti pot, and enough gaskets to last a lifetime.

He went through the same sort of frustrations trying to find a replacement light-bulb for a Telefunken brand stereo.

Of course, this was during the pre-internet days, when those sort of esoteric items can be Googled and clicked and arrive in a few days.

[danek]

JIC I were to pick one of these up...so somewhere between drip and espresso. Can you fine tune it some?

My Baratza Maestro burr grinder has settings from 1 to 40 (1 being finest, but I'm told it's still not fine enough for good espresso). Mr. Moka likes it set to about 6 on the ol' grind-o-meter.

It's amazing how much coffee it takes to fill the basket (and I don't tamp it down at all). Fill the basket, fill the water vessel up to the pressure valve, tighten the pot onto the water vessel good and tight, and set on high heat.

When you start hearing sputtering, most all of the water has been vaccuum-delivered through the grounds and into the pot and the sputtering is high-temp steam over-extracting the grounds.

You're done making coffee, it's almost as strong as espresso, add hot water to your taste for an americano or add steamed/frothed milk for a latte, cappucino, machiato...

[Mr. Clean]

My Baratza Maestro burr grinder has settings from 1 to 40 (1 being finest, but I'm told it's still not fine enough for good espresso). Mr. Moka likes it set to about 6 on the ol' grind-o-meter.

It's amazing how much coffee it takes to fill the basket (and I don't tamp it down at all). Fill the basket, fill the water vessel up to the pressure valve, tighten the pot onto the water vessel good and tight, and set on high heat.

When you start hearing sputtering, most all of the water has been vaccuum-delivered through the grounds and into the pot and the sputtering is high-temp steam over-extracting the grounds.

You're done making coffee, it's almostas strong as espresso, add hot water to your taste for an americano or add steamed/frothed milk for a latte, cappucino, machiato...

EXCELLENT reference! Thank you.

[Hillie]

Cool stuff. I also use a Bialetti Brikka (smallest one) with beans ground in a Gaggia MDF at setting 3, which is actually fine enough for espresso (which I make using a Gaggia Classic). The Brikka's great though, nice coffee comes out. :)

[MotoMike]

Danek

I have one of these pots. used it a lot in Italy, brought it back with me and still use it occasionally.

Can you explain what you mean about it not being espresso? I think it is. I don't think the entire time I lived in Italy that I heard the term Espresso. All the coffee that I ever bought there was produced by forcing hot water through finely ground coffee held captive so the steam and hot water was forced through the grounds. All Coffee was called Cafe' I never saw a drip pot.

If I recall the term Espresso is Italian for express. that is to say that the coffee is made fast and served right away.

[danek]

Mind you, I'm not an expert, just a fan. However, my understanding is that the term espresso used in a coffee sense is, like you say, "forcing hot water through finely ground coffee". Espresso machines force hot water, under pressure at (I think 20???) milibars through a tightly tamped (50lb) puck of grounds in less than 30 seconds.

Moka uses much lower pressure, and much more time to accomplish it's brew. While it may not be the same, it's still delicious!!

In this manner, Espresso varies from Moka, albeit they belong to the same family.

[Hreafn]

bah who needs a coffee pot, just put it in your lip like dip.:eek::thumbup:

[ogopogo]

Mind you, I'm not an expert, just a fan. However, my understanding is that the term espresso used in a coffee sense is, like you say, "forcing hot water through finely ground coffee". Espresso machines force hot water, under pressure at (I think 20???) milibars through a tightly tamped (50lb) puck of grounds in less than 30 seconds.

Moka uses much lower pressure, and much more time to accomplish it's brew. While it may not be the same, it's still delicious!!

In this manner, Espresso varies from Moka, albeit they belong to the same family.
Yep, that's pretty much it. I love my Moka pot. I use it a lot more than my French Press, which I also love.

I haven't seen that Brikka before. One more thing that I have to add to my list of things to buy.

[MotoMike]

I am no expert either. Just the observations of a cranky old fart:skep:. In Italy I noticed that almost every bar made excellent coffee. Bars there are like coffee shops that serve alcohol if you desire and many would sell gelato as well. Every bar had a coffee machine. Many had an old ornate one with lots of brass and copper, but most had the more modern versions. The Barista would efficiently serve you but didn't have a proprietary language that Star bucks and that ilk have developed. Incidentally Barista pretty much means bartender or counter man where I lived. Over here I think we created much hoopla and marketing around the experience. A venue to micro analyze it and develop a whole culture of coffee snobbery that I never saw in Italy. Now that was 25 or so years ago, so it is possible that now even in Italy, they insist that you call a small coffee a tall and are contaminating it with caramel and whipped cream:frown:.

[Jasonian]

I am no expert either. Just the observations of a cranky old fart:skep:. In Italy I noticed that almost every bar made excellent coffee. Bars there are like coffee shops that serve alcohol if you desire and many would sell gelato as well. Every bar had a coffee machine. Many had an old ornate one with lots of brass and copper, but most had the more modern versions. The Barista would efficiently serve you but didn't have a proprietary language that Star bucks and that ilk have developed. Incidentally Barista pretty much means bartender or counter man where I lived. Over here I think we created much hoopla and marketing around the experience. A venue to micro analyze it and develop a whole culture of coffee snobbery that I never saw in Italy. Now that was 25 or so years ago, so it is possible that now even in Italy, they insist that you call a small coffee a tall and are contaminating it with caramel and whipped cream:frown:.
No, that's pretty much a N.American thing that was spread like a virus by Starbucks.

It's not about the culture. It's not about the name. It's about the coffee.

[Daliz]

I haven't seen that Brikka before. One more thing that I have to add to my list of things to buy.

Yeah you should, it's great! The Moka express is a great little thing sure, but the Brikka is even better :thumbup: I have both and lately it's been mostly the Brikka that I've used.

[OldSaw]

Mind you, I'm not an expert, just a fan. However, my understanding is that the term espresso used in a coffee sense is, like you say, "forcing hot water through finely ground coffee". Espresso machines force hot water, under pressure at (I think 20???) milibars through a tightly tamped (50lb) puck of grounds in less than 30 seconds.

Moka uses much lower pressure, and much more time to accomplish it's brew. While it may not be the same, it's still delicious!!

In this manner, Espresso varies from Moka, albeit they belong to the same family.

Sounds like you listen to the Talking Dog. Is that correct?

Here's mine. It's a Bialetti in stainless steel.

46054

[Jasonian]

Mind you, I'm not an expert, just a fan. However, my understanding is that the term espresso used in a coffee sense is, like you say, "forcing hot water through finely ground coffee". Espresso machines force hot water, under pressure at (I think 20???) milibars through a tightly tamped (50lb) puck of grounds in less than 30 seconds.

Moka uses much lower pressure, and much more time to accomplish it's brew. While it may not be the same, it's still delicious!!

In this manner, Espresso varies from Moka, albeit they belong to the same family.

9bar, or ~130psi of pressure (on average... a lot of quality-driven retailers drop theirs to 8.5bar or so.. most don't intentionally go to 10, but you'll see "9-10bar" references here and there on the web.. which is a source of vast misinformation when it comes to coffee, at least).

Tamp pressure depends on the barista. The "industry standard" in the US was 30lbs. about ten years ago. These days, there are multiple theories in use, and this can range from next to none on up to 50lbs. ("next to none" being the new standard in Italy, these days)

Extraction time can range from 20 to 45 seconds, depending on the coffee, the barista, and the intended results. Sometimes even less, and sometimes more, but it's usually pretty close to 30 seconds.

[danek]

I am no expert either. Just the observations of a cranky old fart:skep:. In Italy I noticed that almost every bar made excellent coffee. Bars there are like coffee shops that serve alcohol if you desire and many would sell gelato as well. Every bar had a coffee machine. Many had an old ornate one with lots of brass and copper, but most had the more modern versions. The Barista would efficiently serve you but didn't have a proprietary language that Star bucks and that ilk have developed. Incidentally Barista pretty much means bartender or counter man where I lived. Over here I think we created much hoopla and marketing around the experience. A venue to micro analyze it and develop a whole culture of coffee snobbery that I never saw in Italy. Now that was 25 or so years ago, so it is possible that now even in Italy, they insist that you call a small coffee a tall and are contaminating it with caramel and whipped cream:frown:.

That's precisely my point; it's unfortunate that people have paired "espresso" to outfits like Starbucks. Espresso doesn't need to have carmel and mocha and whatever artifical flavors added to it - that's an American, appeal-to-the-soccer-moms marketing ploy.

At home, to have great coffee, a $2,000 machine isn't necesarry. A 70? year old contraption will extract a great deal of flavor using a large propotion of grounds to water. It's a simple device that uses basic, yet profound physics to deliver a fantastic cup.

To hell with the "vente-half-calf-carmel-cinamon-low-fat-macchiato"...

[OldSaw]

That's precisely my point; it's unfortunate that people have paired "espresso" to outfits like Starbucks. Espresso doesn't need to have carmel and mocha and whatever artifical flavors added to it - that's an American, appeal-to-the-soccer-moms marketing ploy.

At home, to have great coffee, a $2,000 machine isn't necesarry. A 70? year old contraption will extract a great deal of flavor using a large propotion of grounds to water. It's a simple device that uses basic, yet profound physics to deliver a fantastic cup.

To hell with the "vente-half-calf-carmel-cinamon-low-fat-macchiato"...

My wife always gets all that macchiato, pumpkin spice crap. Then when it's my turn to order I always ask them if they have coffee flavored espresso or cappuccino. Sometimes they give me a weird look like I don't know what I'm talking about. So I explain I just want a plain one with none of that macchiato crap in it and especially no stinking pumpkin spice!

[Daliz]

To hell with the "vente-half-calf-carmel-cinamon-low-fat-macchiato"...

Simple is beautiful (with as few electrical gadgets as possible).
Old-school hand grinders, french presses and mokapots for the win :smile:

[MotoMike]

To hell with the "vente-half-calf-carmel-cinamon-low-fat-macchiato"...

:thumbup1:

[ogopogo]

To hell with the "vente-half-calf-carmel-cinamon-low-fat-macchiato"...
Don't forget the soy "milk". :thumbdown

[Jasonian]

Don't forget the soy "milk". :thumbdown

edamame has "teets"? :eek:

[snufflesdarkness]

I have been using a moka pot since 2005. A friend of mine used one and then I got one. It makes a very strong tasting coffee. Its true, do not use fine grind, it will tear up the gasket and give you sludge. Usually I drink coffee black, maybe some sugar, but if I use any creamer, its Irish Cream. For a little flavor. Has anyone tried the mukka pot?

[OldSaw]

Mind you, I'm not an expert, just a fan. However, my understanding is that the term espresso used in a coffee sense is, like you say, "forcing hot water through finely ground coffee". Espresso machines force hot water, under pressure at (I think 20???) milibars through a tightly tamped (50lb) puck of grounds in less than 30 seconds.

Moka uses much lower pressure, and much more time to accomplish it's brew. While it may not be the same, it's still delicious!!

In this manner, Espresso varies from Moka, albeit they belong to the same family.

I was listening to the talking dog again and got thinking about you. Are you a fan?

[syzygy]

Here's the secret with a stove top: fill the bottom with boiled water so the grounds don't have to be brought up to temp with the water. Sit it on a pot holder, fill with boiled water, quickly screw it together and put it back on the burner and your results will be much better. And even better still if you pull it off the burner right before it starts to spit - the first 70% that is extracted is by far the best stuff!

[danek]

I was listening to the talking dog again and got thinking about you. Are you a fan?

I don't know what "talking dog" is, so unforturnately, no. My statement must just be a coincidence to what you are referring to. Sorry

[danek]

Here's the secret with a stove top: fill the bottom with boiled water so the grounds don't have to be brought up to temp with the water. Sit it on a pot holder, fill with boiled water, quickly screw it together and put it back on the burner and your results will be much better. And even better still if you pull it off the burner right before it starts to spit - the first 70% that is extracted is by far the best stuff!

I'll definitley give that a go, haven't tried that bit yet. In my very limited physics knowledge, I understood that as the water in the first vessel heats up, a vacuum (sp?) in the upper device "sucks" the water through the grounds. I wouldn't have thought that the temparature of the grounds would have much effect.

[syzygy]

I have been using a stovetop for 15 years and it is still my favourite method. One of the reasons a burr grinder is better than a blade grinder is that the chopping action of the blade causes the grinds to heat up and you lose some of the flavour. By using boiled water the grounds are less affected and the flavour better retained. Also, don't grind until just before you fill the little basket - that aroma that comes off of freshly ground beans is way better in the cup than floating around in the air! Check out Stumptown Coffee roasters site - they are incredibly knowledgeable about methods and they talk about this one.

www.stumptowncoffee.com

[danek]

Check out Stumptown Coffee roasters site - they are incredibly knowledgeable about methods and they talk about this one.
www.stumptowncoffee.com

Stumptown in Portland, OR is a great roaster. That's one of the benefits of living in the NW, there are LOTS of great roasters around here. But, before anyone ordered coffee from the web, I'd highly recommend they get to know a local roaster - fresh coffee makes a huge difference.

[OldSaw]

I don't know what "talking dog" is, so unforturnately, no. My statement must just be a coincidence to what you are referring to. Sorry

OK, I just thought you might be a fellow listener. He is a bluegrass DJ from Australia.

[OldSaw]

I have been using a stovetop for 15 years and it is still my favourite method. One of the reasons a burr grinder is better than a blade grinder is that the chopping action of the blade causes the grinds to heat up and you lose some of the flavour. By using boiled water the grounds are less affected and the flavour better retained. Also, don't grind until just before you fill the little basket - that aroma that comes off of freshly ground beans is way better in the cup than floating around in the air! Check out Stumptown Coffee roasters site - they are incredibly knowledgeable about methods and they talk about this one.

www.stumptowncoffee.com

Thanks for the link.

[fuzz2050]

The other is a 6-cup standard moka pot, suitable for making moka for a number of people, e.g. at a dinner party, etc.]

I'm obviously doing something wrong, I drink a full one of those each morning.

[JDC]

I had one of those in Italy and barely use it now. Think I should dust it off. Remember, Cappucio and Caffe Latte before noon, Cafe the rest of the day. Sure way to spot tourist.

[ogopogo]

I'm obviously doing something wrong, I drink a full one of those each morning.
I think 6 cups just means six espresso cups.

[syzygy]

I have a Mukka too and it makes a very decent Cappuccino. It is a really clever contraption and it is fun to watch and when the button pops it really steams the milk well. The only issue I have is that it doesn't produce a really hot cap (or latte) unless you pre-heat the milk a little. They are pretty expensive but my girlfriend found mine at Home Sense for about $25 which is a steal - the only issue I have is that it's pink but I guess I have Trumper's Violet in my rotation of creams so.......

[fuzz2050]

I think 6 cups just means six espresso cups.

I figured, that's why I've been able to justify drinking 6 of them in one sitting. I figure it's kinda like a weaker espresso, so it's only really like 3 cups, which is perfectly reasonable.

Although anyone know how strong it actually is compared to a shot of espresso, or just a cup of coffee? I know it's somewhere in between, but is it 50% espresso, or 80%?

[Daliz]

I'm fortunate enough to have a Mokapot at work, the filter stuff here is.. :eek:

Anyway it's an electric model called MokaEasy:

http://ecx.images-amazon.com/images/I/417G9KQWA3L._SL160_.jpg

It's an okay thing to have here at work, but the stovetop models are way better.

[danek]

Although anyone know how strong it actually is compared to a shot of espresso, or just a cup of coffee? I know it's somewhere in between, but is it 50% espresso, or 80%?

Judging completely off the taste, my Moka comes out awfully close to espresso. If you want a number, I'll guess 85%...

I suppose that you could figure the grams of coffee grounds used and the volume of water pushed through the grounds, and the amount of time is allowed for extraction, but it's been an awful long time scince I took calculus, so I'd rather guess.

[ogopogo]

I agree, I think it comes pretty close. I really like it, and as pointed out a couple of posts back, it also makes a pretty good Cappuccino.

I would imagine that the Brikka model posted earlier by Trius would come even closer.

[marvin100]

I really loved my Bialletti until I got an Aeropress, which is so much faster and easier and actually turns out a better cup (for me, at least). Usually I resist new/high-tech developments a little, but man, my Aeropress has rendered my Bialletti (and my French press) obsolete.

Oh, and they're under $30.