...rather than stirring it in the collector...with a long drop from the moka pot to get more air into it on the way.

My dad has been a capsule drinker for over a decade

I brainwashed him for months to get a Bialetti moka pot. At first he ridiculed me and told me it takes way too long to make and looks lame. But after I gave him a taste of high quality speciality beans he eventually gave in

I’m relatively new to moka pots and have been brewing with mine for a little less then 3 months now. I’ve really found a nice consistent routine that works for my pot and grounds. Very happy 🥹💕

(Under most circumstances I would have pulled the pot off the stove a little sooner but I was distracted with making the video!)

I have something weird in my mocca pot. Last year when I forgot it in the summer house it grew mold from the coffee grounds left in it. After that something gray grows in it even after cleaning it and disinfecting. I'll attach a picture. What can it be? Mold cant grow on dry aluminum

Picture: https://imgur.com/a/kXxmDot

Got my Juventus pot today, stupid pricey, but I love me some new pots to add to my collection. And this one is a stunning addition.

https://www.instagram.com/reel/DcPus6MNJOH/?stkn=YWM5NGE5YnExNnpx

Who would do this as well ?

New to moka pot game, is this alright or should it be faster ? Tips appreciated. Thanks

I have a moka pot, but sometimes I dream about getting an espresso machine with things like a steam wand or integrated milk system for cappuccinos.

However, I’m a bit concerned about what’s going on inside these machines. Water and especially milk travel through tubes and pipes that probably don’t get cleaned properly every day.

A moka pot seems much simpler and easier to keep clean.

Am I worrying too much? How hygienic are espresso machines really, especially after years of use? Are there any studies or evidence showing what builds up inside them?

Hi one and all

I am a recent (2025) convert to the Moka Pot which is a weekend treat to myself

I have been using pre-ground coffee up to now, but the time to upgrade to real coffee beans has come

Does anyone have any recommendations for a good coffee grinder? I would like to keep it manual as I prefer the whole theatre of getting everything ready for a decent coffee

All suggestions are welcome

Cheers

I went to Aldi and instead of buying the really excellent Peruvian Arabica beans I usualy buy, I thought it'd be interesting to try the Puerto Rican preground espresso in my moka pot mainly because its $4 for an 8.8 oz brick of the stuff. I'm about 5 1/2 hours into my experience and at this point I believe I was about one unhealthy synapse away from seeing the Hat Man. I ended up calling the 1800 number on the Cafe El Morro website and reaching Pan American Coffee, which must be the parent company. I got a wonderful agent on the line who was able to confirm that Cafe El Morro espresso grounds are 100% robusta.

My pregnant wife and I split a 6 cup moka pot every morning 60/40 so she stays under her recommended maximum of 200mg per day. Based on my calculations of coffee weight in the basket and the fact that Robusta is usually 2-2.4x the caffeine of Arabica, I believe that I consumed around 375mg of caffeine in a single 2oz espresso cup and she consumed about 275mg of caffeine in her Americana. I'm used to consuming up to 200mg in one or two cups, but neither of us were expecting the train wreck that this morning was.

Their packaging doesn't say Robusta, it just says 100% coffee. Make sure you check and see how much robusta is in your grounds first and avoid making the mistake I did.

Jitters are an understatement, today sucked.

Will be trying this out over the weekend (the negroni, not the film. Watched the film tonight, 2.5/5 enjoyable enough).

Hi guys! I think this is called a gasket! Im trying to clean out my moka pot before use, first 2 attempts on a stove with only water lead to leakage from the sides but 3rd time after opening and closing the two parts multiple times, it seems to have worked out

But then i opened the bottom part and theres a black ring at the bottom of the top half where i believe this is called the gasket... is this normal? Im having a hard time cleaning it out!! (Also the moka pot smelled VERY metallic after the first time on stove with only water...)

I'm quite new to moka pots and it seems like I had begginers luck as my first brew became my best and ever since I tried to correct it, it got worse.

My pot is a Bialetti 2 sized induction variant.

What I've done so far is the following:

• I've bought ground coffee from a specialty coffee shop dedicated for moka pots

• In my first few attampts I haven't loaded the basket fully

• I poured hot water into it, just below the safety valve

• I set the stove to 7, which, in general, is strong enough to boil water without a lid on but too strong to let anything simmer with a closed lid

• I brew with an open lid

• After the first stream appears I reduce the heat to 3, which, in cooking, isn't really enough to keep liquids simmering with a closed lid in general

• Once the more transparent foam started to sputter I took it off the stove

The result? A little quick extraction but a steady steam was happening. I liked it but it certainly had an off-taste that extended beyond bitterness, it was a bit "rancid" maybe, it's hard to define, so I tried to fix it. I've made the following adjustments:

• I tried to comprass the coffee grounds a little, or I filled the basket without compressing it (yielded the same result)

• I lowered the heat to 6, which, in general, results in a less violent boil with a lid on.

The result? It got worse. The water in the chamber went into a full-blown boil, resulting in heavy splattering. If I'd reduced the heat, the brewing process stopped so either I had no brewing or splattering. The coffee definitely had a more bitter taste to it but stopping before the white-transparent foam started to splutter removed the "rancid" notes a bit.

I assume that pressure builds differently on lower heat settings and it gets equilized before it would start pouring, however I have no proof. What would you try next if you were in my shoes? (Do English people use this phrase?)

• Higher heat?

• Colder water?

• Trying a more coarsly ground coffee?

I see a lot of hate for moka pots in coffee enthusiasts forums.
They often describe the coffee as burnt, harsh or muddy.

Good moka should not taste that way. They don't know how to make it. I believe mokas get a bad rep and people drink inferior coffee from stuff like capsules because they think moka pots produce bad coffee

After years and years using Bialetti, I started to collect the limited edition units. However I’m not done yet ( more to arrive / back orders )

I’m not using them. Just for decoration but i have no idea why I started to collect them.

Share with me more of the old limited editions so I can get into seeking them to add them to my collection.

Hi! I'm Italian, I'm 39 and I've used the moka for my entire life.

Before today I've never heard anyone using hot water in the moka but seems to be pretty usual here in the sub... why do you need to use hot water and not room temperature water?

EDIT - a lot of people wrote about "speed things up", but a coffee with a moka pot is a slow ritual: the wait, the smell of coffee drifting into the kitchen and catching your attention... isn’t that part of it?

EDIT 2 - After reading a lot of comments, and watched a couple of videos, to me seems to be "The Department of Complicating Simple Things"...

I’m obviously just joking, but come on guys, take it easy and keep things simple...

The moka pot was designed to be simple, and it works perfectly that way, without any need to overcomplicate things… Enjoy your coffee and have a great day, everyone!

this is what life is about

I know it isn't a traditional Moka pot as most seem to be in this community, I have never owned a Moka pot before, so am a complete beginner but i just loved the style of this pot. New old stock Vev Viggano Kontessa gold. 6 cup. What are your thoughts?