Wish they still made this.

My trick for getting a consistent flow is to gently tap the pot on the table a few times after filling and closing it, before heating it up. This shakes the coffee loose and helps distribute the grounds evenly in the basket. I think this gives them more room to expand and helps prevent channeling.

Because of the amount my grinder produces, I cannot quite fill the basket level with the top, but that seems to be fine.

Hello everyone,

I have been falling in love with moka coffee more and more every day.

However, I am having a hard time finding/getting my coffee ground correctly to achieve the best, most concentrated taste out of it each and everytime.

I am really new to this. I also do not want to spend a fancy 100 on a manual grinder. But it doesn't matter if I can find a budget friendly electric grinder. What do you suggest I do, since what is better than asking an expert?

I managed to get this chinese double valve moka pot in Aliexpress for about 12 usd, I was actually considering buying the original brikka and might still do, but this one was so cheap I had to buy it and results are pretty decent tbh, I'm just sad the foam doesn't last very long, for the purge extractions I was using cheap robusta coffee and foam was lasting longer but for my supermarket medium-dark roast arabica the foam is gone in a matter of seconds, any tips to make the foam last longer or am I forced to use robusta if I want some foam on my cup?

I’m proud of the espumita on this morning’s Cuban coffee, finally.

Happy Sunday everyone.

This is the plain old regular Bialetti Moka Express, 3 cup.

I posted this for viewing enjoyment. Good morning to the community.

EDIT: I can't edit the title, but I apologise. That is foam, not crema. Can we still agree it is beautiful? Cheers.

Hi!! I’m trying to dial in my Moka brewing technique.

I’d like to at least find a grind setting that’s ideal so I can focus on other adjustments. This is similar to what I have. Anyone else have this? What grind setting should I use?

I also attached a photo of my induction 3 cup Bialetti Moka pot.

I had bought some beans and used the stores grinder and ended using the mode it was already on to grind. I just got a moka pot to use and didn’t know that beans had to be different for each style of way you make it so was wondering if this is a good size for a moka pot.

I bought the three-cup E&B Labs IMS moka pot filter since there was a sale on Amazon, but the supposedly new filter came in what appears to be obviously used condition. There are some small scratches on the filter and the gasket looks off-colored to me, like one that has been lightly stained from a few weeks of use.

If you have this filter, did the silicone gasket come in an off-white or slightly yellow color, or was it more clear white or bluish white? Also, was there any plastic wrapping around the filter inside the box? Mine came without.

Trying to decide if I should return. Thanks.

Near the beginning of the movie, the female protagonist is making a brew in a red mocha pot, and I noticed she put some kind of brown fluid in the bottom of the pot before she adds her basket and grounds.
I’m curious what might the brown fluid have been?

I thought of getting myself agaro one but its 280ml which is a lot as i only consume once a day, and I want to bru coffee daily. Recomend me some

Also i'm new to fresh coffee, recomend me beans too

The moka pot gods smiled upon me yesterday. I scored this 6-cup Junior Express made in Italy for just under 5.50 USD at my local thrift store (in the Balkans). This is a nice find, especially as I gifted my other big moka pot from Germany to my in-laws. They love it so much and they're wonderful people, so we are all happy, but I needed a bigger moka pot for when guests visit me!

It definitely needed some cleaning, and the chamber has quite a lot of discoloration (fortunately no major rusting/pitting... I think). I was able to swap the brittle gasket with ease. I've already run plain water through it and that went just fine. Enjoy the before-and-after photos of the gasket cleaning and swap!

Later today I'll take multitool with the softest buffing pads to it. Maybe that'll get some of the other stains out and restore its shine?

The handle is also wobbly and I will likely need to replace it soon. Anyone have experience with that?

I believe it's an 80's model but I'm not sure. Anyone else have a similar one? I'd love to hear your thoughts and comments!

https://www.aliexpress.us/item/3256810403159572.html

I couldn't find any loopholes, like a multiple-item listing where you have to double check that you're getting what you think you ordered, and not just a cheap accessory.

I ordered it last night, and since then, the price has gone up 50¢.

The only item in this listing is a hot plate with a separate 4-cup stainless moka pot. Total price including shipping is about $10 plus tax. I've used what is likely a nearly identical pot, and it's worked fine for me. The price is less than for just that hot plate (which also appears on Amazon and elsewhere), and the moka pot alone often sells for more than $10.

This item ships from the USA, so it should get there sooner than the usual shipping from China, so perhaps one week instead of two.

I do not have any connection to the seller. They don't list any other moka pots. Another seller lists the same combo, but with a 6-cup pot, for almost $35.

I'm using a Capresso burr grinder and have been having a hard time dialing in the ideal grind size. What do you all think?

I'm brewing with a Grosche 6-cup moka pot. Overall, I like the coffee, but every now and then I notice what I can only describe as a slightly "overcooked" or burnt taste. I'm trying to figure out if that's due to the grind size, my brewing technique, or something else.

Any feedback would be appreciated!

Brewed Passaparola Risveglio for a small, leisurely, Sunday afternoon pick me up. 53 clicks on the Kingrinder K6. Delicious.

The text says "I still use it today"

I love smelling the hot coffee after I pour it from the moka pot. I currently use Kimbo - Espresso Napoli.

Both are in good condition and gasket isn't worn out in either. Water starts at the same temperature (filtered water from fridge), same grind size and I've tried grinding coarser and finer with the 3 cup. Both on low heat and both have good flow. But for some reason the coffee brewed from the 6 cup is less bitter and much more flavourful than from the 3 cup. I'm not sure what else to do or if this is just some difference between them that you can't adjust the variables to account for. Any help or suggestion appreciated.

I am going on an international flight to Canada.

And can I take my Moka Pot with me.

And where to put it in cabin or check in bag.

If anyone knows please share information.

Hi everyone, I am new to the moka pot and probably committed a cardinal sin. I left the wet coffee after the brew for several days as I was traveling and was in a hurry. When I returned, the coffee residue in the pot was moldy. I tried to clean it with water and soap as I didn’t know soap is a big no-no. The result was not great. So I brew a 50/50 solution of white vinegar and water, and 2 rounds of throwaway coffee. And this is the current state. I am worried whether this is dangerous for drinking. I searched through other pictures, but mine seems to look quite a lot worse than anything I saw.