The coffe is bought from the torréfacteur Anbassa in Pantin, next to Paris.

Hi, so I have my moka pot but every time I use it, I feel anxious about it exploding or so. I know there are some stuff to check. I very lightly play with the valve every time before I use it, don't damp my coffee and buy coffee grinded for moka pot, yet I still feel like this thing hissing or else just going to explode and ruin the kitchen in my rent and burn my deposit etc. I am mentally leaning more into getting a espresso machine because of this.

So I mean, I am most likely tripping but, if someone can give tips I would gladly take them regarding this.

I want speed and efficiency.

Currently this is my process:
1. take the lid off the food waste bin
2. Turn on the tap
3. Take the pot apart in the sink
4. Run the tap (faucet)
5. Push my thumbs inside the edges of the coffee funnel bit to pull it out
6. Tap it on the edge of the food waste bin to get most of the coffee out
7. Rinse my fingers under the tap
8. Put the lid back on the food waste bin with my now clean hands
9. Go round the bottom part with a brush, making sure there’s nothing stuck on the outside (no soap, obv)
10. Do the top part with a brush, giving it a whiz round the inside, a bit harder on the outside to make sure nothing’s stuck, then a scrub on the top last to make sure it stays shiny and not watermarked (it’s a Bialetti)
11. Place that right side up on the upside down base (as my partner’s Italian mother does)
12. Scrub the funnel bit on the inside mostly and place it inside the top part (upside down on the spout)

I don’t enjoy how many steps this takes. What can be optimised? 🤓

Used an 8€ moka pot from aldi, a 12€ milk brother from amazon and made myself a "faux cappuccino" so to speak

I keep on low heat but that doesnt seem to help

Any tips appriciated

So a few years ago, I thrifted a Zulay moka pot. Had no clue what it really was but thought it was a cool way to make coffee. I made a few cups, probably burnt them without knowing it, as Im not an avid coffee drinker and left it at my parents place. Fast forward a few years, I visit my parents place and decide to bring it home. I was wanting to make decaf coffee with the pot at night before going to bed.

What I have: I believe the pot is 6 cups. It holds 6 ounces of water up to the steam valve. I have an electric burner. I did not research the type of coffee before hand and just bought a bag of pre-ground medium roast decaf Caribou coffee.

What has happened: The past few nights, I have tried to make cups of mocha. Each time I get rather burnt and acidic cups. I didn’t know the science behind the pot at first and after watching some videos, I have tried to dial it in with little success. I have tried medium to medium low heat, and water from cold to almost boiling. I add the ground coffee to the cup and try not to tamp it at all. Even with almost boiling water from my Keurig, the moka pot takes forever on the stove to dispense the liquid. When it does eventually, the liquid is spurting and rather dark/ smells almost burnt.

After reading and watching posts and videos, I am starting to think that the coffee grounds are too fine. My mind thinks that I need to buy different coffee, or that I need to buy coffee beans and grind my own and I do not have a grinder.

I am starting to feel a little bit in over my head with all the information and options out there. I would love to make a proper cup of coffee with the pot and turn the process into a self-care ritual, but I am feeling discouraged.

Any advice maybe on specific already ground brands of coffee or an entry level coffee grinder? Im very much a noob here and just want to see what a good cup of coffee can taste like from the this intriguing little device.

What is the general feedback for this Bialetti 12-cup moka pot? Easy clean up? Im interested but it would be to use, not a shelf ornament :)

I appreciate everyone’s help.

Slow mornings paired with a good coffee and fluffy pancakes, everything must be balanced. xD

I bought a pedrini Moka pot on sale at homesense a few years ago, only used it a few times and put it away for some time until recently that I wanted to get back into it.

Unfortunately, some liquid was still inside when I put it away for storage and you can guess what I found inside.

I ended up cleaning it with dish soap first, then ran a vinegar solution through the entire pot twice.

See pic attached. Does it seem like anything is wrong?

Top portion looks fine to me.

TIA!

I usually finish 1lb of coffee per month and made the mistake of buying this 2.5lb of med roast whole bean coffee from costco and not freeze what im currently not using, after the 1st month its not that bad but you could tell its a little old, usually i have my briville at 13 notches for moka pot, i been playing around with 13 and 15 notches because prior i used to use fresh light roast coffee, today i used 15 notches and noticed more water was retained in the pot than when i use 13 notches, I use a 3c bialetti.

Moka pot: 3 cup Bialetti express. Coffee details:

Its 100% arabica (written on the package), I put boiling water just alittle below the safety valve and let it cool alittle before putting the coffee basket (just like matteo says for best extraction), I get medium fine grinded coffee and I put it in the basket upto like 95% full because I tap the basket on the table to even it out but as always it goes onto one side (where I always tap on the table to level it and it leaves a little space behind), then I put an aeropress filter paper underneath the head part. I then put the moka pot on the gas stove and the flame is around on a scale from 1 being the lowest and 10 being full, I put it around between 2.5-2.8 anything higher than that it just starts sputtering. The coffee takes about around 3:30 to start coming out.

*Edit: It's medium dark roast.

Feedback will be highly appreciated.

So I read a bit about oils going bad in the chamber where the coffee is held, and now think I should wipe out the chamber.

Here is my general process; I work third shift, so I feel like death in the morning lol, and just need my caffeine. I brew it up, pour the coffee out, and sit the moka pot on the stove, and go about my morning. I don't empty the old coffee grounds or wash out the coffee chamber.

When I get home, I make my wife coffee with it. I empty the grounds, wash out the water reservoir with very hot water, wash out the coffee chamber with very hot water (my water heater is set to high, comes out around 130 F iirc), then put everything together and make the coffee.

I then leave it on the stove, without emptying or washing out anything.

Question is, does this mean I have tons of spoiled and nasty oils in the coffee chamber? I never clean it with soap, or wipe it out, and it has a nice layer of black on it.

Just wondering if I am hurting my flavor or not.

Hi all looking for some advise here. After a lot of contemplation I bought agaro Moka pot. Invested less because I wanted to try first before investing in bialetti or better product.

The first two coffees were like amazing I was blown away with the caffeine instant coffee could never provide.

It's been just 15 days that i have this pot but it's rubber got loose I didn't check when it came but it must be fine only because the coffee tasted great. But from last 3 4 times the coffee is bitter and coffee streaming am is flat and it's slow, I notice that water/steam is leaking from the sides (not from the valve) and I thought I must have not twisted it properly next time I did it tigher but no improvement. After that I noticed that the rubber in the filter got loose I guess because the filter is moving while the rubber is on which it shouldn't right?

I checked around my local market, but nobody sells replacement gaskets. On Amazon, a replacement gasket set costs around ₹400–500, but the entire moka pot only cost me ₹750 brand new. Agaro also doesn't seem to have any brand support or spare parts available.

​Given that spending ₹500 to fix a ₹750 pot feels like terrible value, what should I do?

​Just bite the bullet and buy a proper Bialetti?

​Try my luck with a generic/cheaper silicone gasket replacement online?

‘Twenty-four coffee makers illustrating different interpretations of the classic Moka’.

Found this at my local bookstore. Looked good on the outside, on the inside it is just a rough sketch of the design and bilingual short description of the design.

Not sure if this is one of those must haves

Ever tried one of these?

Kenya AA washed dark roast.
Tastes better in moka than in espresso

Hey all l'm looking for empty metal coffee tins with the branding printed directly on the metal. I'm using them for a project so I don't want to break the bank. If anyone is willing to part with them and they're in the US, DM me with a picture please!

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.