The Ultimate Moka Pot Technique (Episode #3)

Here it is in text, if someone wants to save it :) Constants: 1. Boiling water in the boiler 2. Full basket of coffee 3. Avoid sputtering phase by cooling down the chamber under cold water Variables: 1. The lighter the roast, the finer the ground. 2. Less filled boiler will brew a bit earlier. Usually, dark roasts -> a bit less water, light roasts -> full boiler 3. Preheat the hob/relatively low heat on the gas hob 4. As soon as the liquid starts to flow, turn off the heat. For electric hobs, move it to the edge of the hob. Troubleshooting: If the sputtering phase starts before you think it's time (not enough coffee out etc): 1. Too fine of a grind 2. Too much heat

I think in Italy we’re so used to burnt coffee coming out from over-filled moka pots that we end up liking that more than “proper” coffee. To me, overextracted, bitter, burnt coffee is associated to so many memories that has a magic on its own 😅

Dear James, Your video has changed our experience of coffee. My wife and I were struggling to get anything other than a bitter brew from our Bialetti. We were about to give up. We talked desperately about switching to tea. Then, looking for a coffee maker on Amazon, I came across a comment (thanks to the author) urging us to watch your videos. And then it was a revelation! Every morning since, the delicious nectar has perfumed the house and delighted our palates. We follow your protocol to the letter. You're a benefactor, an enthusiast with an uncommon benevolent pedagogy. Thank you James Hoffman!

Because of this video, I started with adding boiling water instead of ice cold water. My mokka coffee came out thick, not bitter and absolutely wonderful. Thanks internet and James!

I remember the first time getting one these things and going for an extensive test run. 10-14 cups later I had figured out the optimal formula but no longer capable to sleep

James, those three videos about the Moka Pot are pure gold! The Moka Pot is my daily driver, so to speak, and I always followed your original guide video. I'm using a gas burner, and used to cook on medium heat all the way. Since your 2nd video, I use only low heat and hover the pot above when the coffee starts to come out. As a result, I almost get no sputters at all, and the coffee feels creamier and velvetier (or probably is just less bitter than with my old method). The internet is full of snake oil nonsense videos, thus I'm very glad someone is still having a scientific approach in 2022.

Thank you James!!!! I've owned the Moka pot for like 10 years and I've been drinking burnt coffee for 10 years! Today, after 5 practice pots, 3-4 youtube videos and a few hours of frustration, I finally managed a high quality Barista, coffee-shop standard latte at home!! If you're on an electric stove, preheat the stove like James said (I put 5 out 9 - the highest setting) and do the temperature surfing technique while watching the flow rate like a hawk! Who would've known brewing a nice cup of coffee can be so difficult!!

Coffee to this guy is what bubbles are to small children... I wish anything made me that happy

Two misconceptions you cleared up for me: 1: my family (and many Italian immigrants to Canada) called Moka coffee espresso around me when, clearly, it is quite different. 2: In my home, we always thought that the sputtering stage was just a sign the water was running out and the coffee was ready, rather than a sign that the system was overheating. The result of seeing this video is that my coffee has massively improved in quality (it is sweeter and more nuanced with less cutting bitterness). I brew Moka coffee every day of my life, so I couldn't be more thankful. Excellent content.

My dad and I have bonded for the past couple of months over the Moka pot, and trying to get a perfect brew. Can't wait to try this with him!

This video helped me a lot with my new moka pot! But I'd like to share some tips I had to find out by myself: smaller pots are more difficult to use in terms of heating (James says some things about this, they overheat very quickly), and if you have an electric stove like me, it's even more difficult. An Italian friend suggested me to use 2 burners in that kind of stove: one in a medium temperature until the coffee starts to flow and then quickly change it to another burner at low temperature. I tried it and it works very very well! That tip of putting the moka on the edge of the burner may work, but only sometimes... It is very difficult to replicate the temperature from one brew to another. You can also use only one burner at low heat for a longer time, but I found out that the coffee loses aroma and water evaporates more during that longer time, so you get lesser amount of it out... I hope somebody found this useful 💜🌈 enjoy your coffee😍

This was actually a complete gamechanger! I've never managed to make a particularly nice cup of coffee from my Moka pot, and with your help I just made one of the best cups of coffee I've ever had. Thanks James!

The difference between my morning coffee (before watching this video) and the coffee I made in the afternoon after I stumbled upon this was absolutely REMARKABLE. I don't think I've ever had a better coffee at home, and all it took was this perfect explainer of how the brew works. Thank you very much, good sir! ^o^

I’ve been brewing moka pot for years (love it). I watched this, and all I did was 1) use a paper filter and 2) keep the spout from sputtering this time. And WOW. It’s like I just drank moka pot for the first time. Delicious. Thank you!

It is February 2023, and I just made the most satisfying cup from my moka pot using this technique. Thanks James. I shall be using my Bialetti more often.

Gotta tell ya! Being Italian, I've been brought up on this from a little lad to present day and in recent decades tried so many different ways to tweak for the best results, but never thought I ever had it perfect. Until watching this! I suppose my most recent 'tweak' is about 95% there. I'm now gonna hit that 99-100% mark, owing you a big shout out! Thank you for this Sir! 👍🏻👍🏻👍🏻❤🇬🇧

I remember many years ago, in Cremona, my hostess placed the pot in a saucepan of just simmering water which she stirred continuously. I remember it was exquisite!

OMG! These tricks improved my drink on the Moka pot like...100%! I used a light roast coffee (yellow honey) yellow Catuaí from Minas Gerais and it tasted amazing. Thanks, Mr. Hoffmann! I love this channel so much!!! Greetings from Brazil :)

My family is Dominican and we grew up drinking coffee from what we call a greca (which I now know is a moka pot). Always thought sputtering was oh it’s done lmao😂Love making coffee in my greca everyday 😊

Thank you for this breakdown. Been using my Moka pot for over a decade and never thought to check out better techniques! What a difference in curbing the bitterness! Thank you!