It's dangerous to pack the find ground coffee in a Moka. They can explode from too much pressure. Bialetti says to use medium-fine ground coffee, like the espressos sold in Italian grocery stores: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, etc. You can make espresso with crema safely in a Bialetti New Brikka. You must follow Bialetti instructions to the letter and use the plastic measuring cup that comes with it for the right amount of water. It makes lots of crema! You will love it!
@eda7875
9 жыл бұрын
This is a good use of a moka pot, this is how true moka should look when brewing. I grew up in Venezuela drinking espresso from a moka. As you can see in this video, when espresso is properly brewed in a moka you will see crema (people tend to argue that moka pots dont make real espresso cause they don't create crema, this is a false statement, and it is because they don't know how to use it). You should also see a clear pattern on the flow as the brewing develops. Namely you should see coherent structures forming (vortex dipoles) on the surface of the flow, this is turbulent flow, but it is coherent rather than chaotic. If your brewing process does not look like I just described, then. Measure your water, make sure you're using anywhere from 1.5-2 ounces of water per cup of coffee. Pre-heat the water before brewing. If your coffee is watery and brewing is quick, increase the dose. Make sure the grind is nicely distributed in your coffee basket. Your coffee should be dense and rich in flavour, very similar to what you get from a high-end espresso machine. I'll post a video of my brewing with a moka when I get some time, you will see a lot of crema and the coherent patterns on the surface of the flow. I currently have a high-end manual (semi-automatic) espresso machine. I can almost replicate the flavor I get from my espresso machine with my bialetti moka. These coffee makers are truly simple yet amazing.
@polvacf
7 жыл бұрын
Greetings. What about using a tamp in a Moka Pot? It's useful? Thanks :)
@eda7875
7 жыл бұрын
i would not recommend tamping on a moka. if you do, tamp very lightly. i tamp with my hand, lightly, when using a moka pot. the pressured built from steam is just not enough, and you could break your moka.
@thoyo
7 жыл бұрын
eda Did you ever upload the video on getting good crema?
@eda7875
7 жыл бұрын
Maarten Gravemade could be anythind. but first of all. do you get whole coffee beans or ground coffee? you should always get whole bean and grind yourself; if the coffee is not fresh, it wont make crema. go to a local roaster, and buy some fresh roasted specialty bean. invest on an electrical conical grinder, or buy the manual haario ceramic hand grinder if want to keep costs down. you can tamp with the palm of your hand to get better results, but be easy on it or you could ruin your bialetti.
@TheSenseiKai
5 жыл бұрын
I've read somewhere: "a real Espresso has to be brewed with a pressure of 9 bar ± 1, according to the Italian National Espresso Institute, so it can't be brewed with a Moka pot which roughly produces a pressure of around 1.5 bar" How true is it? Sounds legit to me
@valentinacampagnaro8216
8 жыл бұрын
How did you make so much crema coming out?
@zakaria20062
10 жыл бұрын
Thanks I am esspresso lover , u make with fine grine ?
@jimmymurphy7789
5 жыл бұрын
Oh Boy - There still is Hope to git that-there Crema with a Stovetop ! Thanks so much.
@alonhalili1
5 жыл бұрын
amazing what`s the secret to get it to brew like that? so slow
@emergencyian5198
8 жыл бұрын
I get a crema with a the Bialetti Moka pot all of the time. I use Café Bustelo. While I like Illy and the other Italian coffees, they aren't nearly as strong and I didn't get such crema with Illy. Additionally, we have a gas stove/range. I find that I can't get the moka pot to operate properly on an electric stove. It may be because the heat isn't consistent. I also preheat the distilled water.
@emergencyian5198
7 жыл бұрын
I heat the water in the microwave. I use distilled water. Don't tamp down the coffee, however. It's not safe to do with the moka pot.
@WobbaFett9001
7 жыл бұрын
If I use Bustelo it clogs lol. Does this ever happen to you? It worked the first two times and now it never works
@emergencyian5198
7 жыл бұрын
I've used Bustelo in it, exclusively, for over two years and I've never had a problem with it clogging. I don't tamp down the coffee, at all.
@WobbaFett9001
7 жыл бұрын
+EmergencyIan51 Ah I see. It must be because I bought a Primula one, I'm sure the Bialetti ones are of a higher quality.
@emergencyian5198
7 жыл бұрын
That could be the reason.
@lucian9582
5 жыл бұрын
Too much time to brew = too much cafeine extracted to cofee. More then 30 second is bad to flow steam thru grinned coffee! That is no more espresso!
@kylesalmon31
5 жыл бұрын
I’ve used this pot a few times and can’t get that much foam.
@priscillaseay977
10 жыл бұрын
Hi... how did you make the crema I can't seem to create it with my stovetop
@diditdwianto8034
10 жыл бұрын
I guess He use more coffee powder and grounded to the finest level. CMIIWW
@ffibnogab7644
5 жыл бұрын
Priscilla, (1) Proper coffee powder - the default is Lavazza red, Illy beans if you're flush. That said, I'll settle for any Italian ground coffee. Don't get other stuff, though - it might be for a percolator. (2) Compact your coffee in the little funnel but don't turn it into a brick ! Then poke a fork into it, to make a cross (how very catholic, etc). Looser coffee gives less crema. (3) Boil your water in the kettle before you put it into the Moka - you want to cut straight to the chase and not 'boil' the thing. The coffee should go from sitting in the packet to sitting in the cup, as quickly as possible. (4) Hot stove. (5) Keep the lid open on the Moka, you won't be there long. (6) The coffee will spurt out, like you-know-what. Anyway, once it's done and you only have steamy froth coming out of the thing, take the Moka off the heat - that's all the coffee you're getting. Look for more and you'll burh the coffee and get a nasty taste. (7) Admire the crema you've got. Should be a fair bit, with bubbles that reflect the light, like soap bubbles (that's the oil from the beans) . If you've got a bigger Moka, don't chug down your coffee, you'll get the shakes. (8) When it's good, it'll be kinda sweet and nutty, with a slightly oily finish, not harsh.
@ffibnogab7644
5 жыл бұрын
And you absolutely *have* to drink a fizzy water afterwards - that is the law of the land.
@xtodazxzibit1165
5 жыл бұрын
This is not crema, this is just foam
@Figgyb
5 жыл бұрын
This is no crema. I get this always in my percolator too but when you poor it in a cup or when you let it stand for 30 sec the foam will vanish. It’s foam, no crema.
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