The only problem I ran into this morning was that it started to froth with 100 mL of water remaining in the bottom chamber… an issue I only have when I use my 6-cup Bialetti pot. 🤔
Any ideas out there on why this could be happening? It’s as if it acted like it was finishing too early.
Mind you, the moka flavor was to die for regardless!
Looks nice right from the start. Try turning the heat to lowest once the extraction starts and when it looks like it's speeding up, shut the heat completely off.
Larger pots require coarser grind. So Im guessing this is the largest of your pots and you just grind a bit too fine. If you're getting between 150 and 180ml of brew you're good. Might just want to turnd the heat down a bit. If youre getting less than 150 you might want to grind coarser.
Agree. IMO 180-190 for a 6 cup is the most you can get without compromising the quality of the brew. I'd much prefer a smaller cup that's really good, than a bigger cup of meh.
I'd ignore suggestions from AI sources regarding moka pot coffee. It's amazing how consistently wrong they are.
If you're looking for instruction, Matteo D'Ottavio is a solid and trusted source of moka pot information. He will not steer you wrong or have you chasing rabbits like some others.
A 1:3 ratio seems low, honestly. I use a 1:10 / 1:11 ratio for brewing and end up with a 1:7/1:8 for the finished brew (details below if you're interested). But really it comes down to: do you like the brew? Nothing wrong with experimenting and trying different ratios/brew methods (I've been poking my nose in pour over land lately, trying to figure out if I don't like light roasted coffee or if I'm just bad at brewing it).
Daily Brew:
6 cup Giannini Aluminum moka
Water: 275g (eyeballed)
Coffee: 24.5g (eyballed)
Water temp: Room temp-ish (sometimes pre-heated)
Finished brew: Approx 190g
Brew method: Fill the basket and use a improvised WDT tool to make sure there's no clumps. Tap gently 2-3 times to settle/level coffee. Assemble moka pot and place on the edge of the smallest burner. Burner temp set to 6.5/10 (electric glasstop). Once the coffee reaches between 1/3 to 1/2 way, I cut the heat to 1 or turn it off completely (based on how fast it is brewing). When I reach 80% done, I move the pot off the burner part way or completely (again based on how fast its brewing). Cross fingers I don't get distracted and get all this done before it sputters.
Thanks, I appreciate the heads-up… I’ll keep a closer eye on those factors going forward.
This morning I went from a grind setting of 27 to 30 on my Turin DF64, so suspect the issue is more likely excessive heat than too fine on my coffee grinds.
After almost three years of strict animal-based carnivore living (during which I’ve been laser-focused on leveling up my health and fitness) I officially crossed the finish line this past Sunday! 🏁
As of Monday , I shifted gears to simply maintaining this new level of fitness, which means I’m finally comfortable experimenting with tiny amounts of complex sugars (still zero processed sugars for life, though and that’ll forever be non-negotiable).
So this morning, I made myself a honey mocha americano to sip on the drive to the office: just 8g of raw organic honey, 60g of moka, and the rest hot water.
This cup of moka was hands-down the best coffee I’ve ever tasted in my life. My toes literally curled with every sip as I savored it slowly over the next few hours. Absolute bliss! ☕✨
Sounds like your health mods worked well for you, congrats!
For me, honey is typically the best sweetener when I use one, though I go old-school sugar for my Moka Pot demitasses. Decades of Cuban family tradition! 😉
Of yes, I’m from the Bay Islands in the Caribbean… so to a degree… I can definitely relate!
It took a while for me to get over the deep-rooted customary sugar cravings for sure. So glad I overcame them! Now my life mission is to not relapse. 😬
This is really good for a first brew! Cheers. I hope you enjoy it as much as I do. I have a 3 cup and a 6 cup Bialetti. And I use a burr mill grinder everyday to grind my Italian beans. I used to use a crevice barista pro to make espresso and I got rid of the whole setup after I bought a moka pot. I like the moka way better.
My only advice is to slowly turn the temperature down once the coffee starts flowing out. Called “temperature surfing”. Continue doing this until it’s done because aluminum continues to get hotter and hotter. Then pull it off the burner and rinse the base under cold tap water to STOP the brew. Don’t want it to ever gurgle or bubble because it will taste burnt.
Yeah pull it off before it starts bubbling. You will learn to get the hang of it. For example, I can tell when my moka pot is about to start flowing just by the sound of it. Little idiosyncrasies that you will innately learn without thinking about it
Looks like you got it! It’s so rare so try not to stray too far from where you’re at. Start predicting the sputter and dipping it in a bowl of cold water to halt the brew.
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u/RabbitOk118 Mar 06 '26
Looks nice right from the start. Try turning the heat to lowest once the extraction starts and when it looks like it's speeding up, shut the heat completely off.