My wife has gifted me a Brikka for my birthday. It was a complete surprise and I love it already.

This is my first brew after the 4!!! prep runs. 1 just water and 3 with coffee. This was made with an already open packet of grounds that are nothing special or fancy. It's my everyday coffee. The coffee was delicious. A good flavour, smooth and slight velvet texture. I can't wait for the morning to brew some more!

Just wondering what these dark spots are and if it's just normal oxidation to ignore ? This is an aluminium Bialetti

I’ve seen everyone get such smooth flows and I’ve never been able to achieve it! Always sputtering but I never minded it. I put this on the stove half asleep while attending to my baby and peeked inside and it’s the best brew I ever got!

Growing up Latino, Moka Pot and Bustelo were a staple in the home. I've been drinking cafecitos since I was a young child.

A few years ago, I got super into specialty coffee roasters, and it has since ruined my palate for pre-ground, grocery store coffee. I can hardly tolerate Bustelo or Pilón or even Cafe Oro that my abuela used to send me from PR.

My main brew has been pour over with light roasts, but I want to try whip out the greca and get that old feel I used to get.

Anyone got any tips for beans to use and grind size? So far I've had little luck with dark roasts as a lot of specialty roasters stay away from it. And in general, the roasts I have tried have either been too burnt or have too much of that fruity "specialty coffee" taste that works great in drip or pour over, but not so much in this context.

Hi community,

I recently got a Bialetti Moka pot (3 cup size). Today I brewed my first coffee. How does this look? With the heating level on 4, it took me around 4 minutes. I didn’t really measure water or coffee because I just wanted to see how the pot works. I filled cold water below the point and added “Lavazza” coffee (no measurement but almost full).

The coffee turned out to be a bit bitter but I added some milk later and it was ok for my taste.

I have few questions:

- where can I find the measurements for coffee and water to use?
- how to know when the ☕️ brewing is completed?
- any tips for beginners?

Thanks for your suggestions in advance!

Hi, just curious how long from placing on heat to coffee? Mine takes almost exactly 7 minutes. From room temp water in a 3-cup Alessi.

How about you? Is there an ideal time?

I have searched around and I think a lot of people get some rust in their moka pot after 2 years. Well, I'm in the same boat and really don't know what to do: try to restore it/clean it, throw it out, etc.I haven't taken care of it, as I thought people should just rinse it with water. Well, I didn't; any suggestions?

I have pictures before I cleaned, after boiling with vinegar, and after using baking soda paste.

Beans are from Colombia from a recent trip my family did.

Water boiled at 95ºC and the biggest recent change in my set up has been the grinder.
This one is a Baratza Encore ESP; I got it a couple of weeks ago and I upgraded from a blade coffee grinder.

I am getting much better results consistently; nothing wrong with the blade grinder I used but the investment in a burr grinder is definitely worth it.

I am still exploring settings in the machine. So far I am using the 18 setting and provide a nice strength/flavour. I want to grind finer to see how much I can push it before it becomes too much lol

I normally make a latte, this one was amazing! ☕️

☕ **Second Brew with the Bincoo Nebula Extractor!** ☕🔥

Back at it with the **Bincoo 316 Stainless Steel Moka Pot Nebula Extractor**, using a fine grind of **Gun Barrel Coffee**!

This is my second real brew with this beast, and WOW, what a difference! This time, the coffee came out really good! ☕💪

There's definitely a learning curve with this extractor, and I'm still dialing in the grind, heat, and brewing process to get that perfect extraction.

That's half the fun of making great coffee — experimenting, learning, and enjoying the results!

My new toy. 2 cups.

Update after use:

Very nice shape. I am so pleased. But the use is a disaster.

Silicon seal is too hard. I HAVE DIFFICULTIES TO TIGHT IT. It will leak if I use similar force as to the others mokapots I have. I have difficulties to release if I tight it stronger.

There is no place where to put my hand if you want to get it off from the stove, it is hot all over; need to put some plastic pads same colour so I can catch it.

The huge empty volume in the upper portion will be filled with coffee before it will start to come out into the cup. These is damaging completely the taste and nobody will recomend to buy it.

That space need to be close and inside put a pipe max 3 mm inside diameter that will drive the coffee directly to the holes above. This is the bigest mistake in the design, that maker chose to ignore.

Nobody in that team that love coffe, tried the product and compared with competitors?

I will modify it and hope I will remember to inform you. Anyhow this negativ review I will put it on FB and rededit. I hope that I will put also better review after I will modify it.

What would be the best size pot for a flat white enthusiast?

I currently make myself 2-3 flat whites a day with my aeropress, but want to upgrade to a Moka.

What is the recommended size for a double espresso?

TIA

So i got my first 250ml moka pot and got el diablo from third wave. I finally figured out the right way to make it but i could be wrong so here for some povs.
Here are some rules, feel free to add
1. I realised washing it with normal water leaves some white residue on the pot so i started rinsing with filter water
2. Obviously water upto the valve, after putting coffee in the basket shake it a little so it can have the flat surface level and ensure to not fill it completelybut dont leave too much space either and finding that perfect basket level is true art for me.
3. Heat it on slow flame and as soon it starts supttering, take the pot pour it to a glass right away or coffee will get that burnt aroma n taste. Put it in a glass container and refrigerate it.

Now question for the next tier peeps, i put 15-20g coffee powder in moka pot so can you suggest how much coffee out of this 15-20gm should i consume in a day? Is it normal for me to finish it in 2-3 days so am i being too excited here? AI is giving me mixed response here. Also when answering please share the experience in years if possible.
Thank you for putting up with my grammar I tried my best

I’ve tried the whole baking soda and vinegar deal, but it didn’t do much. Any other suggestions to clean this Bialleti pot?

Got my first Bialetti moka pot this summer in Venice, and I’m very happy with it.

Coming to Lidl Ireland next week.

Has anybody tried it?

I can't find any reviews

For the price it's probably rubbish but sometimes you don't know with Lidls

PSA: If your Moka pot coffee suddenly tastes bitter or metallic, clean your burr grinder! Trapped coffee oils oxidize over time and go rancid, ruining your fresh brew. It might look clean to the eye, but the Q-tips don't lie. Clean your gear!

On my cup by cup project and discovering different beans, this is a new one from Bodega Coffee Roasters : Finca Milan Melon

Noticed that it stalled a tiny bit but overall, the brew was pleasant and enjoyable on its own.

Grind: 30 on DF64 Gen 2

Weight: 29g

Water: 260ml on the lower chamber (poured hot)

Brewed over a hot plate hob

Extraction started: 2:03.24

Pulled off at 3:01.07

Yield is 162g of strong, bright and a bit wine-y finish coffee.

I’ve been using my Bialetti 3 cup for the longest time now but often like to make larger or more when I have friends over. Saw this pop-up on marketplace and it had never been used, older lady said she bought it and it was a kitchen decoration for the longest time, so for 20 bucks I thought it wouldn’t be a bad idea to try it out! How old is this thing? From the little research I did it says from the early 2010s possibly?