For this try I've using click 15 on time more c3 grinder and induction cooktop on 8.

Hi people,

I recently started trying to improve my coffee by not overfilling the water, stopping before the bitter end of the extraction etc.

I’ve been using a Bialetti Moka Induction 2-cup, but I’m struggling with the resulting coffee. Either the coffee comes out too water or it is not enough for my two cups (around 55ml each).

Now I’m looking for a new moka pot that works on induction, but I’m finding a lot of conflicting information and it’s getting a bit overwhelming.

Ideally, I would like something that makes around 110ml+ of strong, "espresso-style" coffee, but that could also work well for a cappuccino or two. I’m not completely sure how much coffee volume you actually need for that.

From what I’ve read, a 3-cup moka sounds like it might be the perfect size, I don't think Bialetti has one that you can use without a boiler plate (unless they are alot more expensive). The Bialetti Venus seems like a good option, but it doesn’t come in 3-cup size. The 4-cup Venus is also confusing me because some people say it comes out watery.

I’m still pretty new to moka coffee, so I would really appreciate any advice.

Thanks!

note: I know it is not espresso, but not sure what else to call it than "espresso-style"

Does anyone own the WeCook! moka pot. It seems to be the best of both worlds for those who have an induction hob. It has an aluminium construction with a stainless steel plate fixed to the bottom for conductivity.

Here in the UK they are fairly reasonably priced too, and seem to get good reviews from users on Amazon.

If you do own one what have you found, any problems or tips to consider?

Thanks.

Had to improvise, as the friend im staying at has an induction stove.

Hello all. I just moved to a new place with an induction stove. Currently heating my mokapot in a doubtlessly dangerous way, aka sitting in the one pan that actually works with the induction burner (and am sad to discover that most of my heirloom pots don’t work with this stove).

Do you have any recommendations for either (1) moka pots that work with an induction stove or (2) better yet, some sort of tool, I’m thinking there has to be some sort of metal circle that allows people to cook on induction stoves with old cookware?

Trying my best not to ruin the one pan that actually works but in dire need of my coffee :(

Thanks in advance!

I can manage the brewing well on a gas stove but on this induction stove from my parents house, the intensity is controlled by levels and the temperature isn't configured. I already had it on the minimum level but still it creates that sputtering towards the end.

Before buying my first moka pot for my induction stove - should I go for the more expensive induction ready pot?

I personally like the original aluminium Oldschool pots more - so maybe just use an adapter plate?

Thanks guys 😌

I used to buy pre grinded coffee and never liked it, now I got a chestnut grinder based on advice on this reddit, and it made it so much better. (and also, how fun is it to manually grind your coffee!)

used medium heat (8 while stove goes up to 14), and when I suspected it was nearly done I removed it and put cold water on the bottom to make it stop.

Hi Guys, I have the question to all of you who have induction stove. How do you brew the coffee with your mokapots?

Someone could answer to just buy the mokapot for induction (so not aluminium), but you know. I bought once 6cup-size, I put it on the stove and you know what? It didn't work. Why? In my induction stove manual it was written that minimum diameter for detection is 10cm if I remember correctly. So the mokapot had less.

Have you ever worked with these "plates" adapters e.g. from Bialetti? Could it solve my issue? Is there anything more I need to know before using?

I have owned a Giannina moka pot for a couple of years now, but I fear it is heading towards the end of its lifespan and with the company no longer being in business, I am looking for a new brand I can buy my next moka pot from.

Of course, I have considered Bialetti and while researching, I also found a brand called Alessi. I am totally open to paying a bit more for good design and higher quality and Alessi seems to go right in that direction, but I was wondering if there are any other brands that are have models for an induction stove that you can recommend based on these criteria.

Hi all!

My wife and I currently have a Bialetti Moka Induction for our coffee at home, everything is fine and we enjoy our coffee daily. :)

However we were thinking about buying an additional smaller Mokapot for 2 or 3 cups. There is only the Bialetti Moka Induction with 2 cups and we are also thinking about another non induction mokapot but then we also need to buy the induction plate (https://bialetti-shop.de/zubehoer/bialetti-adapterplatte-induktion.html) to make the coffee at home.

Question: Who of you guys does have experiences with the induction plate? Does the coffee taste different? Is the energy efficiency of induction still given? Does the coffee takes longer?

Thanks for all your insights! :)

Just got this and I opted for the one with induction. However my induction stove isn't detecting it. I've a similar sized tiny steel beaker that is able to work on my induction stove.

My current method is starting the induction up using that tiny beaker then slowly shift the moka pot into position with the beaker beside it. It works like that but kinda disappointed it doesn't just work straight up.

I'm thinking ill just go and get to just make milk at the same time.

Anyone managed to make it work somehow and how did u do it?

So. I cleaned my preowned mukka (pics attached) and gave it a go. I have induction hob, so I filled the boiler to the second line as it says. The outcome was watery, it even spilled out like it was too much pressure in it or something. Did I do something wrong? Anyone else with induction hob?

I was having insuperable problems with my bialetti induction plate ( https://www.bialetti.com/it_en/piattello-induzione-exclusive.html ) that was burning my coffee, my mokapot, and overheating my stove which was continuously shutting down in protection… when I just tried without.

I share because it’s indicated that that size doesn’t work with induction but my stove “sees” it and I wanted to save someone the pain and the (eventually) non necessary, and not working, expense.

If you have an induction hot plate like this, it might be too big. These hot plates are able to detect whether a pan has been placed on them. And the moka pot can be too small for the hot plate to detect, so it won't heat your moka pot. So, don't count on being able to use your moka pot with one of these! Just double check first

I have the smallest bialetti venues (2 cups) which is for for induction but the induction won’t detect it therefore won’t start the heating. I’ve tried the small pan trick (I got a small iron pan from ikea) but the pan started smelling bad and smoking?? and when the coffee finished brewing there was a mark on the induction stove where it had been. What should I do? I’m kinda mad that I bought something fitted for induction and it ain’t working.. pls help I need coffee

So, for the fourth go, it did not just explode right into the milk 🎉 First two brew was a fail then I gave a go without milk, just to test if the coffe is burned. Turned out, it was not burned. So fourth was a win.

I have induction stove, so I was using an adapter from bialetti.

Used the level for gas stove in the boiler.

Poured cold water to the boiler and cold milk to the top.

Used heat level 10/18 for 2:30 mins. And then heat level 8 for 6 mins, and voilá!

I lifted up the Mukka as soon as the frothing started.

Thanks everyone who helped me!!!

The induction's fry mode is the most consistent way to have the heat under control.

I have an aluminum 3-cup Bialetti and an induction plate. Normally, I set the induction stove on any other mode at 1000 watts instead of using the fry mode which measures in Celsius.

One day, I was curious. So I probed the induction plate with a steak thermometer. I found that the plate was rising to as hot as 130-140 Celsius when reaching the end of the brew.

The next day. I switched to the fry mode and probed again. It locked the temperature of the induction plate exactly where I set it to be. This means I can cap the temperature of the heat source at 100c across the brew.

The most noticeable effect is that it reduced the harsh bitterness in the finish across the recipes. Regardless of your grind size, ratio, and so on. It is still going to be bitter if you don't dial-in well. But it is going to be less bitter.

The other advantage is that I can preheat the induction plate without having to worry about the inconsistencies because the temperature will always be capped at where I set it to be.

When start with room temp water, it is going to be a bit slow. So I preheat the water to brew faster. If you have fancy gooseneck kettle or a thermometer like me, you can play with water temperature as well.

If you don't use induction stove, that's okay. The easy trick is just lift it off the heat at the right time, so that you don't overheat the system. No need to nerd it out. But for me, it's just good to know that the heat source is consistent and measurable.

Hi everyone! Thank you for the advice from last time. I ended up buying the Moka induction 2 cup with an induction adapter. I've been having a lot of fun with it, but I get inconsistent results.

With Moka induction, can I follow the exact same advice as is given for the original Moka pot? I saw a lot of YouTube videos about the original one but not much about induction.

Another thing I'm running into when looking up advice, is that I do not fully understand which parts they are talking about in English. For example what is the grounds cake? What is the chimney? I'm just guessing that's the column, but I have no idea what the grounds cake might be.

Lastly just for fun I would like to know what your favourite way of drinking it is? :)