As you may be aware, I am a great fan of the Italian stove top coffee maker . It is simple to use, cheap and when used properly, will produce an espresso that easily matches any expensive machine.
Having just purchased a new (Amazon)) Bialetti Moka Express 6 cup, I thought I would write a quick guide to getting the best coffee experience with a stove top. The most important thing to remember when making coffee using one of these devices is that you only get out what you put in.
Get Some Decent Coffee!
Therefore buying some decent coffee is the most important task. The bean and type of roast is purely down to your taste and part of the joy is experimenting, but the more effort you put into sourcing a freshly roasted and ground coffee, the more you will get out flavour wise. Traditionally espressos use a dark roast so that would be a good place to start if you are unsure.
The main thing to remember is that you will need a “fine” or “espresso” ground coffee bean. The heated water only briefly passes over the coffee so anything too coarse wont allow sufficient flavour to escape. Also, you will not get any crema.
A purest will grind the bean right before using but I usually have the beans ground in store for simplicity’s sake. Ideally a ground bean should be used within 10 days once the packet is opened. This is regardless of how its stored as it just becomes stale and loses the vibrant taste we are seeking.
Coffee is best stored at room temperature and in a dark, airtight container.
Where To Find Real Coffee Beans
I live in London so I’m very fortunate to have many local stores for sourcing real coffee beans.
If you are struggling to find decent coffee beans to work with then I strongly suggest you join a reputable coffee club like Whittard of Chelsea.
Doing so will give you access to some of the finest coffees from around the world. Make sure when you join you choose the “Espresso” grind preference if you intend to use them in your stove top.
Otherwise, supermarkets often stock a wide range but they are mostly low quality pre-ground, so I tend to avoid them as I find the quality and flavour questionable at best. There will be a selection of whole beans on offer which, if you have a grinder will be preferable and the Illy bean is good, plus widely available. Although I think very expensive for what it is.
Although I hate to mention them, if you get really stuck, Starbucks sell a variety of roasted beans which they will grind in store for you. I do like their espresso roast and is reasonable at £3.99 which is also Fair Trade.
Getting Started
Once you have some decent, fine ground coffee, you are ready to go. Follow these simple steps to get a decent espresso on the go:
1) Removing the coffee holder, use either filtered or fresh cold water from the tap and fill the bottom part of the pot with water to just below the safety valve.
2) Replace the coffee holder into the base of the pot and fill with coffee using a spoon trying not to spill it everywhere. The smaller the pot the harder not to make a mess!
3) Once the coffee holder is full, gently level it off. Don’t overly fill or compress the coffee as the water will struggle to penetrate it properly. Note, depending on the bean and grind, a little pressure can be good and can help get the crema.
4) Now screw the top of the pot onto the base nice and tightly, also making sure there is no unwanted water in it from its last clean so give it a shake out first.
5) We are now ready to place the pot onto the stove or hob. They work fine on both gas and electric, although electric hobs tend to be slightly over-sized this is not really a problem. The main thing to remember is that we are gently heating the water to the point where it just starts to boil and gently passes through the coffee and up into the top part of the pot.
Turning Down the Heat
We do not want it so hot that the coffee starts to boil in the top part of the pot also. You may laugh but it is easy to do, especially with he smaller style coffee pots. Going through all the effort to buy amazing fresh coffee then boiling the life out of it is not the aim here. You may as well use Nescafe.
Getting the right heat to begin will help; you want it hot enough that you are not waiting too long for it to boil and not too hot that its so aggressive so that if you turn your back for a second starts boiling over everywhere.
The Wait…
If you have the water and coffee measurements right, there should not be much more to do other than wait. I currently have an electric hob so tend to turn the stove off when the water has nearly finished coming through as it stays hot for ages, but with gas I turn it right down once the coffee starts to appear in the top.
Fine Tuning
Depending on how you prefer, you can adjust the thickness of the espresso by altering the amount of coffee and water and also the amount of compression of the coffee grains. I like my espresso to be fairly thick and strong so I tend to add a little less water to the pot to make sure.
It’s worth noting that the smaller the pot, the quicker the espresso will cool down. I have a very small one hit pot that if left too long will be too cold when its poured into a coffee cup so either be quick or poor boiling water into the cup to warm it first.
Cleaning
Cleaning the pot is important too. Do not put it in a dishwasher as it will get a strange salt build up. The best way to clean is with some warm water and a soft scouring sponge. I tend not to use any detergent. Pay special attention to the rubber seal and the thread as this can get coffee granule build up and inhibit the screwing together of the pot.
I hope you find this quick little guide helpful and let me know if you have any questions. The coffee pot used here is the Bialetti Moka 6 cup which can be purchased from Amazon here. The coffee used is the Whole Food Italian espresso roast ground in-store.
If you need access to some good coffee, then sign up to the Whittard of Chelsea coffee club.
Nice Job, could you please let me know about the Atomic Coffee Machine its also an Italian Stove top. Which one is better between these two……
Thanks Raj, I have not heard of the Atomic machine before but a quick googlefoo shows rather handsome look devices coming out of NZ – they look pretty serious!
Hi – thanks for that – I am just about to buy one of these, having tasted the wonderful smooth coffee it produces at my daughter’s home.
Do you know if using the larger sized pots do they always have to filled to capacity to get the pressure going??
Also have you tried all the delicious coffees at Monmouth Coffees??
Hi Louis,
Thanks for your comment. Normally I use the large 6 cup pot seen in the photos and as far as I know the pressure is not effected by the amount of water put in. I always tend to put a little less water in anyway as I like a thicker espresso.
You can always try tampering the coffee down a little to increase the pressure of the water coming through.
Monmouth make great coffee and is up there with the best I believe!
Enjoy!
Nick
I left my Alu pot with coffee in (accidentally) and was away for a week, it wrecked the water holder and left it pitted, I’ve since replaced it with the new stainless steel version.
Good article, helped me choose the correct ground coffee – thanks
Thanks Nic, I’ve left coffee in for too long before and come back to mould outbreaks inside. Not pleasant!
Thanks for this. I am visiting Milan and enjoyed some coffee from an Italian stove top coffee maker this afternoon, thanks to your guide. I think I have been converted from the cafetiere!
glad to be of assistance!
N
Nice set of instructions thank you.
Looking at some of the comments here, I too have left coffee in one of my pots accidentally for longer than I care to tell, it has left the inside of the water chamber quite ‘acky’, pitted and discoloured (almost black). I don’t suppose you or anyone else has any tips on how to restore it to its former glory? I have tried soaking it, scouring it, both with and without detergent but had little success. I’d be very grateful if anyone has a solution please, I’m a bit of a sentimental ol’ mush and I don’t really want to pelt it out as I’ve had it for such a long time.
Hi Haley, Sorry to hear about your coffee pot troubles! It seems a regular occurrence. Have you tried boiling the pot in either vinegar or a purpose made de-scaler? This will help remove the calcium build up and any other impurities. Vinegar is a bit smelly but it works well. Some of the discolouration of the coffee pot is just natural oxidizing, so providing its not tainting the water, it is only effecting the aesthetics.
Thank you for this step-by-step instructions!
As you seem to know a lot about it, maybe you could help me.
I have been using a similar type of coffee maker (mine is stainless steel) for at least 5 years now. I always used to buy ground coffee and it worked just fine.
Lately I have purchased a coffee grinder and now I can enjoy my everyday morning coffee made of wonderful freshly ground coffee beans. Or… can I?
The problem is, my coffe maker gets stuck if I use coffee ground at home. I have no idea why. I tried to grind it fine and coarse, I used dark roast and light roast, I used different brands os coffee bought in different countries… and the result is always the same: the water struggles to go up, the safety valve gets busy with all the steam that instead of going up through the coffee, escapes through it… In the end, I do get SOME coffee in the upper part of the machine…I think less than a half of what I should get.
Yes, I did tried to get back to store-bought ground coffee and immediately the coffee maker started working properly again.
Can anyone help me solve this mystery?
Is something wrong with my coffee grinder?
Actually, it is not a simple coffee grinder, it is this attachment:
http://www.amazon.co.uk/Kenwood-AT320B-Chopper-Attachment-Additional/dp/B000C3MOCM/ref=sr_1_1?ie=UTF8&qid=1379528646&sr=8-1&keywords=kenwood+mini+mill
But it seems to work just fine with any ingredient I put into it and the coffee it produces is nice to touch, smells great… What’s the problem then?
Thank you!
Hi Mary,
Well it sounds as if the problem is with the grinder/coffee. I think maybe the grind is too fine. This means its getting too compacted in the coffee holder and the water cannot freely pass through it.
This could be why you are getting all the steam coming out of the valve.
I have had this problem with some fresh beans that were still quite moist and very finely ground.
Try this:
a) Reducing the grind time in the blender
b) Have a look at some store ground coffee and get a feel for the size of the coffee grind
c) Don’t compact the coffee when you put it in the holder – just scoop it in and leave it.
d) Give the coffee holder a good bang about in the sink. Rinse it out as you do it. You’ll be amazed at how much gunk gets stuck in there!
Other than that I don’t know – either go back to shop ground or buy a new grinder!
Hope this helps.
Nick
Thank you very much for your reply!!!
I never compress coffee in the holder so that couldn’t have been an issue.
I also compared (before writing here) home groound coffee with the store one to get the right feel of it.
What I did differently after reading your advice was to leave the coffee really coarse…
And this time it was OK, the safety valve was quiet and still 😉 BUT the coffee was rather watery so I guess it was TOO coarse.
The next morning (today) I tried to grind the beans a little bit more, no compressing in the holder … and also I stood by the stove and watched carefully what was happening and again some steam escaped from the valve – but I managed to control the whole process a little bit more by changing the heat when necessery (low-higher-lower again etc.)
I didn’t get as much coffee as I should, but it was simply delicious and it was done quicker than when the valve got really busy those previous days.
I hope I didn’t bore you to death with all those details 😉
I’ll keep on trying and hopefully one day I will solve this valve problem completely 🙂
Thank you very much, it is very kind of you to have replied (so quickly!)
If I discover why my coffee maker does what it does, I’ll post here, maybe it will help someone else:)
Hi Mary,
Sounds like you are getting on top of it.
My guess is you just need to get the grind right, as it’s working for store ground coffee.
My valve still pops its lid every so often when it gets too hot.
I tend try to keep the heat to medium to avoid over boiling.
Anywho, good luck and let me know how it goes.
N
Thanks very much for this. My girlfriend came home with one of these yesterday, all enthusiastic but with no idea how it actually works!
This came in very handy, much appreciated!
Your welcome – I hope you enjoy it!
Hello,
I’ve been lately having an issue with my coffee maker (which is the same as yours). I also have an electric stove and i use ground coffee. The problem is that i have A LOT of little coffee bits in my cup; it doesn’t completely become liquid. Like I can feel the coffee (solid) in my mouth which I do not appreciate.
What do I do wrong?
Hi Hannah,
It’s difficult to diagnose without seeing it in action but my initial thoughts are that the grind of coffee may be wrong for the stove top pot.
You will need a fine or espresso grind. If you use a too coarse a grind, the coffee will not infuse with the water sufficiently and you can get the bits you talk about in the cup. It is also possible that the grind is too fine, but unlikely.
What coffee are you buying and what do grind does it have?
Nick
Hi, my question is about that rubber ring. What do you do with it and do I have to use it, because when I make coffee all I can taste is rubber !! Please advise, could you send to my email address please as I am sure I will never find your website again. Thanks.
Hallo. To answer your question. The rubber ring is vital to keeping the device working as it serves to create a seal between both halves of the stove top italian coffee pot. This allows the hot water to pass up through the pipe, into the coffee grind holder, then into the top where the coffee collects.
Without this seal, or if it becomes degraded over time, which they do, then hot water mixed with coffee grind starts to splurt out the sides over your stove. You can purchase a replacement from Amazon, just look for the link at the bottom of the article.
I do not know why your coffee should taste of rubber. I have never experienced this. Is the pot new? If so, do a few test runs with plain water to flush out any leftover manufactoring chemicals or just give it a good wash and scrub.
What brand do you own? If it is a cheap one and the problem persists then perhaps look at either replacing the rubber ring or buying a better pot altogether.
Other than this, or that the coffee you are using is terrible(!) I can’t think of anything else to try.
Good luck and keep persevering. Nick
Hi, thanks for the tips – hope you can help with my question…
I have a steel pot made by Stellar for my induction hob, and for some reason the brew always comes out a bit bitter. I am using good quality whittards beans and a hand grinder on the fine setting. I have tried a variety of heat settings from a high heat fast brew through to medium heat which took nearly 5 minutes to fill the pot.
What baffles me is that while the pot is filling up, the coffee smells great, but as soon as the nozzle starts spluttering it instantly starts to take on a more acrid and bitter smell.
To be honest, I’m getting better results out of my aeropress, but that’s annoying if I’m making more than 1 cup!
Thanks.
Hi Frank,
Thanks for stopping by! It sounds as if you may be burning the coffee in the last stages of the brew. The water passing through the grind should never go over 91 – 96 degrees celsius (195 – 205F). When the water is hotter than this it will extract some of the more bitter elements of the coffee bean.
Try either turning of the stove right down or off when the pot is 50/60% full of coffee or stopping it completely before the spluttering at the end. I tend to do this anyway as I find it messes with the crema that has built up.
Alternatively you may find trying another bean of a different roast or origin that may be more forgiving with the temperature ratio and won’t get so bitter.
Hope this helps.
Nick
I love my stovetops I bought recently. The pump-driven espresso machine is never used anymore. I do use a burr grinder but when over in the UK for a few months I was buying Marks & Spencers ground espresso (darkest, strongest in the range) which was 3 GBP for 250g and was flipping amazing! But buying large quantities and then grinding myself the coffee works out to half the price so it’s a no-brainer. Frankly, after being so spoilt at home I am quite fussy about what I drink at restaurants as I’m quite often disappointed with the coffee not having the same smooth, full-bodied richness I muster myself! God bless the stovetop in summary!
Sorry for my ignorance, but what is the crema?
Thanks!
Hi Grecian. It’s the creamy brown foam that forms on the top. Google it for more info!
May I suggest one of these to keep coffee from spilling all over. http://kk.org/cooltools/archives/3683 It holds about 10 oz of coffee and although there are a few mishaps where I get coffee grounds on the counter when I transferring coffee into the container, I usually place coffee in the stove-top coffee maker while it is on the stove without any spillage.
Check out the Algerian Coffee Shop in Old Compton Street – great coffee and chocolate,really helpful staff and they do mail order
Yes, it’s a great store. I did mention them on this post originally but was trying to drum up some trade for the Whittards promo so cut out the link.
Hi I want to know why the bottom of the coffee maker has gone black inside. It looks grainy and the coffee tastes horrible. How did it get like this and what can I do? Thanks
Hi I just sent an email to you and realised I had left out something important: I have only had the coffee maker a few days, it was brand new. I know my water is probably hard but I use filtered water. Could it still be a scale build up problem? I have only used it four times.
Thanks
Hi, I am not sure what has caused the blackening of the pot inside. It sounds like some sort of oxidization due to the heat. The only thing I can think of is it using cheap metals. I think you should throw it away as you don’t want to be ingesting any weird elements! What make is it?
Anything too cheap may be a false economy. The Bialetti range I feature above are very good and only cost about £20. I always get many years use out of them as you can replace the rubber seal when they become decayed.
Sorry I cant be of more help.
Nick
My coffee is on the hob as we speak. I sit here on holiday in the kitchen in our Italian villa and I discovered one of these coffee makers.
I tried it out a few times and the coffee is so nice. I am worried about the right timing. I love a big cup of coffee and the mire the better. Towards the end, my coffee maker starts to make a sizzling sound, is that the sign to turn of the hob? I am scared the whole thing vould explode 🙂
Good article by the way!!!
I worried about it also and will not leave the kitchen when it is brewing for fear that it will go dry and blow up. However, I had an international visitor who asked for a cup of coffee and when he saw the moka, he said he could make it himself. He used it and, I believe, through neglect, let it go bone dry and nothing untoward happened. Nor was he the slightest worried when he went back into the kitchen that he would be greeted by a disaster. So I gather from his experience and my own lack of explosions for over a year now that you are safe. I still wouldn’t just turn it on and go to the market. My sister almost burned her house down because she forgot a pot of beans on the stove. I guess anything is flammable if you leave it on the stove too long. I have even set bread on fire in a microwave when trying to make croutons (and experimenting on the limits of bread in a microwave.) Lastly, there should be a small pressure valve on the side of the bottom chamber. This is by design, but I worried about it coming undone and flying across the room and through my heart, lung or brain, my most precious organs (that I am willing to mention on the internet.) Good luck and have fun. It’s not exactly espresso, but I can’t even drink regular drip coffee now that I am accustomed to the heavy brew I get out of the moka.
Hilarious! Thanks Michael.
Nick
There should be a safety valve that releases excess pressure. I turn mine right down as soon as it starts to boil so the water gently passes through the coffee and forms a nice crema.
Nick
Hi.
Thanks for the article – very helpful. I’m experimenting with a new stove top and don’t seem to get much espresso out (and no crema).
I’m using a gas hob, a small two cup or so pot and it’s taking about 10 m for any coffee to come through, but steams for a good 5 minutes beforehand.
Is this other people’s experiences – are the timings about right?
PS – using Monmouth – agree with earlier comments, it’s great!
That doesn’t sound right. The water should boil then start to come straight up through the coffee into the pot. It sound as if the coffee is too compressed or there is a block. The steam valve is there as a pressure release should anything go wrong.
Try either compacting coffee less, a coarser ground coffee and give the coffee holder and filter a good cleaning by tapping it and flushing with water.
Let me know how you get on.
Nick
Hi, is there much difference between the classic bialetti stove tops (http://www.amazon.co.uk/gp/aw/d/B0000AN3QI?cache=9907acea94dfbf7842cb7fe8139af0e3&pi=AC_SX110_SY165&qid=1404426497&sr=8-4#ref=mp_s_a_1_4) and this cheaper alternative (http://www.amazon.co.uk/gp/aw/d/B0001IX00I?cache=9907acea94dfbf7842cb7fe8139af0e3&pi=SY200_QL40&qid=1404426445&sr=8-1#ref=mp_s_a_1_1)?
Hi Tom, sorry for the delay. Not had a chance to respond to comments for a while. To answer your question, the build quality and quality of materials will be much poorer in the cheaper. Also there is no safety valve.
I have owned a few of these over the years and they need replacing more often as they become stained and the seals break.
If you have the money, buy Bialetti else just buy a cheap one.
Hope this helps.
Nick
Just a thank you- just turned up in a holiday cottage to find one of these pots. No idea how to use it. Frantic Googling brought up your page. Followed your instructions and it worked perfectly. I have a mini coffee-shop style espresso machine at home which is so much faff to operate, this is far easier. Thank you!
I’ve been using these devices for over 30 years and wouldn’t use anything else. I’m on my second one, as I forgot about the first one one the stove and the handle melted off. What a mess. My question is about the rubber seal. I replace it about every 5 years or so when it deteriorates. On the first few uses, it takes forever if at all to get a cup of coffee. I will now brew several cups of straight water through it, and the first few cups most of the water evaporates vs going through the filter. After about 15 cups it settles in and I’m good for another 5 years. Have you experienced this? Cheers from Chelsea (Michigan, USA)
Hi Doug, thanks for the comments. I have never experienced this with a new rubber, but I have had the strange things you describe happen at other times. I never know what causes it other then maybe the coffee my be too compacted. It’s just one of those things I guess.
All the best from London.
Nick
Actually, now that you mention it, I stopped grinding it as fine as I used to. I’m about to change the gadget and rembered the problem. B
ack at you from Chelsea,
Doug
I just replaced the seal. The steam did not come through on the schedule I am accustomed to. I put milk in the micro to heat up and the espresso and milk are done about the same time because I begin with almost boiling water from a countertop hot water maker. I thought I had put the seal in wrong and that steam couldn’t get through, which cannot happen but my imagination got away from me. I turned off the heat and let it cool. It didn’t happen again and I don’t know what happened. It was probably just impatience on my part.
I hope things have settled in now.
Nick
Thank you for that guide, I have just found two pots in the trash cleaned them up and am ready to use them now thanks to your guide.
Best wishes, Angie
you are supposed to put it on the stove so that the handle isn’t over the eye. that way you don’t burn your fingers
Is it possible to buy the rubber gasket?
Yes, they are sold on Amazon for just a few pounds. Clicking on one of the links to the stove top pots should show a link to the seals in the “customers also bought” section.
Nick
Thanks for the advice! I’ve just got an Italian stove top coffee maker as a present and have tried it a few times and love the coffee. Mine doesn’t seem particularly espresso like though. It just seems like normal, although very tasty, coffee. I wonder if I’m using the wrong type of coffee. Can it be ground in different ways? All other tips welcomed.
Great, clear advice; thanks. At the age of 38 I’ve finally made my first coffee in one of these things, using a second-hand pot gifted my wife’s ex flatmate (but he was Italian, so that’s ok). It went pretty well too. Ciao.
Thanks for this brilliant guide, I felt like an idiot as I couldn’t work it out and now I have a lovely pot of coffee ready, hurrah.
I’ve tried using my pot on a gas hob and it topples over. What can I use to put over the burner to make a sturdy base to set the pot on? I bought a heat diffuser as it was the only item offered to me… and, of course it doesn’t allow the heat through properly! Result: gas on full pelt to get through diffuser and pot threatened to boil dry with bitter smell and no water coming through to top section of pot… and this all took an age, before I finally gave up! I can’t be the only person with a gas hob in need of something to sit the pot on. Please help because I’m desperate for that cup of coffee! (By the way, I did use espresso ground coffee)
Hi Katya, if you’re still struggling, then I found this Gas Reducer Ring on amazon that should sove your problem: http://www.amazon.co.uk/gp/product/B0001IX10M?redirect=true&ref_=s9_simh_co_p201_d0_i3
Great stuff, Nick! Many thanks from a fellow coffee enthusiast.
I always thought that the lid were to be kept open, but now I know it shouldn’t be!
Cheers,
Hossam (from Cairo, Egypt and ex-UK educated and resident; I love Britain!)
I have only used a small basic coffee maker but gave up on it because I couldn’t tell when it had finished and was afraid of burning out the bottom half. I got tired of watching and guessing. What about electric ones? Are they any good?
i have been using the moka in your demonstration for about 100 years…slight exagg…and would go no other way…but couple of days ago i found very similar pot..heavy aluminum 6 cup but the base is unlike any i have had…very heavy/thick and slightly wider around than rest of the base .. of course i bought it as it is pink with matte black base…did i say i found at second hand store..had been put away improperly (in my habit) with gasket etc in place as for use…all the part there and i have run it through with vinegar and soda..on the side in incised TOP MOKA, with the shape of a flame. does this extra weight at the base make possible continued heating? i remove usually from the heat when coffeee is made…unless i have stepped away and as we have seen no dilimma there. just curious and intrigued as ifeel i have looked at a lot of pots. no maker mark on bottom of pot….thanks
HI Nick,
I have just recently taken an old Italian Stove Top Coffe Maker out of the cellar. The Brand is not Bialetti, I think it was very cheap. I made the coffee exactly the way you explain it, but don’t get the crema. Do you have any idea why?
Cheers,
Susanne
I find the crema is very dependant on the type and grind of coffee used as well as how aggressive the stove is when boiling the pot. I find a lower heat better plus slightly compacting a fine grind dark roast coffee. Hope this helps! Nick
Super-helpful stuff here Nick.After 10 years of denying myself proper coffee being scared stiff by those who allegedly know better, I lapsed,dug out my aged Bialetti (hitherto little used because no-one told me how) , and fired it up,assiduously following your precise directions. Wonderful result and now,with the buzz receding I’m keen to get standby seals and filters.
It fills three French grande caffe cups but I think the stove is a 9 cup. Bialetti 222 is stamped into the base.
It would be great to have confirmation before I order.
Unfortunately, before reading your cleaning advice, I bunged it into the dishwasher and the result is a stubborn black tarnish which is even hard to get off the hands. Any ideas about remedying this would also be greatly appreciated,but I’m happy to buy a replacement if necessary – few other iconic items cost so little.
Again,many thanks for sharing the expertise.
Whoops! Further to my previous post,I omitted the name Crusinallo which also appears in the branding on the base.
Hi Alan, thanks for your comments and questions. With regards to the black stuff on the inside of the pot, I would try boiling some vinegar through the system. It may just be scale that has discoloured from the detergent chemicals. If it doesn’t then I think you will have to either live with it or buy a new coffee pot.
With regards to the seal I had a quick look at my 9 cup pot and it only has Bialetti 049 written on the bottom. If it were me I’d buy both a 6 a 9 cup version as they are only a £1 each.
Hope all this helps.
Nick
Thanks so much for this. Good advice about the seals. £1 each I can handle…and just as a matter of interest, (no need to take up more of your time on it) it’s the exterior of the stove which tarnished in the dishwasher .
I guess you could try a brillo pad or similar to try and get rid of the deposits. Just try and avoid the dishwasher here on in as they destroy the coffee pots!
I am debating between a 4 cup or 6 cup moka pot as i will be brewing for 1 to 3 people.
Does anyone know the minimum amount of coffee one can put in the 6 cup moka pot?
or is it more suggestible to always fill to top with coffee and have the appropriate size of pot for the number of cups needed?
I would go for the larger pot and use less coffee as this works fine as long as you adjust the water amounts. Obviously don’t got less than half full as the pot will struggle to process it properly.
N
awesome thanks and just to confirm so on a 6 cup what do you think minimum coffee is then, 2 tbs leveled?
You will have to experiment a little bit and its all down to taste. It will work with however much coffee is in there, only the strength and thickness will change. I like it strong, so tend to fill it up, although sometimes I do go overboard!
great thanks again 🙂
I’ve just bought myself a new pot but haven’t had a chance to use it yet. I’ve been told I need to make a ‘throw away’ brew to season the pot and not to wash the residue off afterwards to prevent brews from tasting metallic. Apparently as long as you use it regularly it is ok. What are your thoughts on this?
Hi, you could do that, or just run through with water only. To be honest I think I just wash mine before using the first time. Either will be fine.
Thank you!
Found the best thing to clean my Bialetti. It’s a Chux Magic Eraser. Looks like new again, no scratching. Give it a try.
” I currently have an electric hob so tend to turn the stove off when the water has nearly finished coming through as it stays hot for ages, but with gas I turn it right down once the coffee starts to appear in the top.”
?? not opposite way? (turn off electric right after cofee starts to appear?)
I stupidly put my Baletti in the dishwasher and it has lost all its shine and is a very dull grey inside and out is there a way to restore it? Or do I need to buy a new one?
I think so – the dish washer salts and chemicals strips the shine off the pots. The eventually become dull anyway. Have you tried a scouring pad? It will give it a bit of shine and expose the under metal. Its fine to use as is so no real need to buy another unless you feel you have to.
Hope this helps.
Nick
wow, great post here, i will try this now :))
I note you recommend using cold water , though I have been advised to put boiling water in. Does it matter much?
I have always used cold fresh water. This allows the pot to heat the water and push it through the coffee when the pressure is right. Adding already boiling water will speed this process up but it may also push water that is too hot through the coffee grains. You will have to experiment and decide what works best for you. Nick
I’ve been using cold water & lavaza black coffee coffee. Then when I put it on the electric cooker, I let it heat up to bring the the water through to ground coffee. To make my parents a coffee each. Then through the night they both leave the rest of the coffee in it. Then the next day it makes a crust in the base of where the coffee comes up. So what should one do if the rest of the coffe isn’t used up, should it be removed into another coffee cup, to wash it each time?
As my parents both argue blaming each other who ruined it.
And thank you for all the info you gave for how to clean it up
Hi, its up to you what you do with the coffee that’s left over. You can either make less coffee if it isn’t being used up each time or pour it out and throw it away. Its not that big a deal to leave it in over night and a good scrub with hot water will clean the pot up ok.
Nick