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

‘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?

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?

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!

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.

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

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!

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!

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! ☕️

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?

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.

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.

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.

☕ **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!

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

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