Here is a method for getting sweet, clean and tasty coffee from this brewer. It is not a method that produces anything comparable to a shot of espresso. We hope people enjoy it!
Videocast #4 – Stove top/Moka Pot from James Hoffmann on Vimeo.
I never tried such a coarse grind in it – more like filter-fine – when I get new coffee I’ll give it a try. Thanks for giving us all these nice little Videos to point people to!
Your vid prompted me to fire my ‘pot up for the first time in a couple of years…thanks!
The thing I do differently is to watch the flow of coffee from the spout and take the pot off the heat and stall it as soon as it starts to run pale/clearer, usually after 20 – 25 seconds. This strikes me as similar to stopping an espresso shot when it pales… you’ve got the good stuff and don’t want the leftovers.
I then stretch it with hot water a al americano if I want a longer drink. I’ll try the coarse grind thing next and see what changes.
You guys are on a roll…
Way to go guys, gave this a try this morning, and was pretty impressed. Just about the first cup I’ve ever had from a stove top that I thought was really drinkable straight up. In the past, I’ve played with the grind, tried using pre-boiled water, and stopping the brew “short”, but never all at once in the right combinations…
Didn’t go quite coarse enough on the grind this time I think, but still, very promising indeed.
Really enjoying these videos, very insightful. Keep up the good work !
That’s a nice idea about using a cold wet cloth on the base to stop the brewing process. I’ve often noticed that there’s no swift cutoff point if you just remove it from the heat.
thanks for this new videocast guys!
really helpful…shall give it a go soon.
love the music by the way. kind of has a slight cocteau twins feel about it. which can only be a good thing
This is a good watch.
I have been trying to get more info on how the Moka Pot is used. Not a lot of users around where I am, well none that I know at this time.
The only thing I haven’t done is the cold towel right near the end there. I will give that a whirl next. I already grind my coffee fairly coarse … just a little finer than what I use in my coffee press. But they say you can take it even coarser? I can try that. I also fill the basket a little more and tap it down lightly by bouncing the basket on the counter 2 or 3 times. I see they just loose fill it. I can try that too. Using the moka pot is fun way to experiment a little.
Thanks for the video.
Really, really impressed with that video. I’ve always enjoyed moka pot coffee although my wife seems to be sensitive to the astringency. The idea of pouring hot water into the base is something that would have taken me years to think of – if ever. As we say in Kazakhstan, “Molodtsi”! You guys are great!
Thanks for the video guys, lots of great ideas. I know talking about grind is difficult and relative, but can you give us a rough starting point? Are you talking in the drip range? Or French press, or somewhere else?
I’ve been grinding somewhere between espresso and drip thus far, but will be trying coarser right now!
Interesting approach. Not sure I agree with the specifics but if it gets people interested in moka pots, all the better.
By the way, Bialetti came out with the Brikka design, several years ago. It has a widget in the top part of the moka pot which helps build up a bit of pressure. The coffee comes through tiny holes in that widget. The result is a crema-like emulsion which makes Brikka-made coffee between moka pot and espresso. Some participants in a long forum thread on CoffeeGeek have said that they find Brikka closer to espresso than to moka pot. Still, it’s a very different drink. For instance, moka pots (including Brikka) are less sensitive about grind.
As for coarse grinds, they can work but it’s also good to experiment with different grinds, depending on the coffee.
Really cool video.
Thanks for the cold wet cloth technique.
Having watched quite a few videos on moka pot brewing, this is by far the best out there. Well edited & and all the advice is spot on! Thanks for taking the time to put this up… [London, UK]
Great video on this poorly understood topic. Basically, everything I thought turns out to be wrong! Thanks.
Great well put together video.
The only one thing I did not agree with was boiling the water prior to putting it in the stove top brewer. Boiling water twice over under oxygenates the water. Meaning the more you boil water the more oxygen you are pulling out if it. And when it comes to coffee the thing that will affect it’s flavor more than any other one thing is the water. Whether it comes from a bad source or is handled improperly during the brewing process.
Just an observation. Overall an awesome video. I love the music to btw. Great energy, made me want to grab my stove top brewer and stay up late tonight with a cup of joe.
Great video! I am a huge fan of the Moka Pot, and the advice about using it is very diverse, and there are so many factors that affect flavor. One question that I have. What temperature would you use on a stovetop? I started with medium to medium hight, but it seems like getting closer to high produces a better result. However, I am not accustomed to double boiling the water, I am with Jason on that one, and that may affect what the best temperature would be.
I’ve been doing much the same but with a finer grind with great results.
For those that are concerned about boiling the water twice there is a simple solution, don’t boil the water the first time. Most kettles get quiet right before they boil so just take it off the heat at this time. The idea is just to reduce the time the ground coffee is in contact with heat.
The one thing I do not like about the moka is for me it always make a cloudy cup of coffee and overly strong without the flavours I know are there from using the same coffee in an espresso machine. It does not matter what way I brew coffee with the moka I think a lot of the flavour is lost, maybe just not for me.
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The cold wet towel works, but leaves quite a mess. I just pick it up, run to a nearby tap and hold it under the running water. It’s a lot easier, works just as well and leaves your kitchen looking like it’s supposed to!
is this closed??
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