I just wanted a cup of coffe and now I'm involved in a brewery cult:- °
@surething4644
Жыл бұрын
FOR THE GREATER GOOD!
@amyjohoppins1087
Жыл бұрын
😂😆😂 we're all diving in
@uffa00001
Жыл бұрын
Oremus, frater
@viarnay
Жыл бұрын
@@uffa00001 🤣😂
@DDBb993
Жыл бұрын
😂😂😂
@ninal5027
2 жыл бұрын
Nerdy content about coffee is why I'm here. Please don't stop making it nerdier with the nerdiest in mind ♥️
@S3lvah
2 жыл бұрын
Speaking of the intro, is it just me or did anyone else (mis-)hear a naughty undertone?
@zekezander
2 жыл бұрын
100%. This is the reason I watch James's content. Other channels might do tests and experiment. No one else is going to have not one, but two, frankenmoka pots built. And then proceed to do a couple weeks worth of testing and data collection. I come to James Hoffmann for coffee science
@glloyd9707
2 жыл бұрын
Master, Master the Mokapot is alive.. Don't let the villagers see it!
@jpkatz1435
2 жыл бұрын
Could we exchange "nurdy" (does rime with "durdy") to "inventively analytic" ?
@justanotherfella4585
2 жыл бұрын
Hear hear…
@luisbalderrama8145
2 жыл бұрын
As an engineer, this is exactly the content I love to watch. Data, analysis, and experimentation. I love this so much.
@hirumi9
2 жыл бұрын
This could also be a full on dissertation too. James probably should go for James Ph.D at this point.
@muklukPL
2 жыл бұрын
Maybe test for asperger/autism you maybe on the spectrum.
@greybeard27
2 жыл бұрын
As a fellow engineer, I completely agree. I love his methodical, analytical approach.
@MrZootSuitz
2 жыл бұрын
@@muklukPL you are projecting
@HauntedSheppard
2 жыл бұрын
@@muklukPL you're on the spectrum as well
@luigit2421
2 жыл бұрын
As an Italian I'm very grateful to be properly schooled on moka. Thx so much for your service to our culture. P.s. I still can't have coffee at my parents because it sucks badly, but my home brew is now top notch 👌
@kg-Whatthehelliseventhat
Жыл бұрын
I'm sorry. That really sucks. As they get older their taste buds are less sensitive and they will just feel the bitterness of the coffee rather than actually tasting the sweet, fruity, and floral notes. I had a friend who's dad was in his 80s and he used a stove top percolator and just let that thing sit for so long. Bitter mud was produced. That stuff would blow out your intestines! May you have a great day and many Happy brews!
@NoZenith
Жыл бұрын
😢😅
@NoZenith
Жыл бұрын
@kg8568 😂 my uncle was in the military and his wife clean their coffee machine and he had a complete freaking meltdown because she ruined the flavor. He calls the build-up of oils and stuff seasoning instead of realizing once you leave it sit for a couple weeks when you're on vacation there just Rancid coffee oils. He buys cheap coffee in bulk and the darkest roast so I got an inkling what you dealt with but I've never had to deal with super over percolated coffee except one time when I personally didn't know what I was doing and tried to make it for a holiday party haha... some of the older folks were fine with it but the rest of us were just like nope or made it mostly sugar (like 7 tsp sugar in my mug, half full of half and half 😳
@OnTheHonda
2 жыл бұрын
As a scientist in basic research, I’m flabbergasted by your approach! From designing the experiment, building the equipment, methodical data collection and documentation to the critical analysis - just awesome!
@seanlawlor262
2 жыл бұрын
The way that James said “telephone” instead of “phone” really made me believe he’d hooked the Frankenmoka up to his landline.
@awogbob
2 жыл бұрын
Hello? Yes this is moka
@loam6740
2 жыл бұрын
Glad I wasn't the only one confused by that choice of words
@Dasnazzypenguin
2 жыл бұрын
brought a dialup modem to mind for sure
@lukasthum5339
2 жыл бұрын
My first thought also was: "there's nobody going to call you from in there, why would you do that?"
@username93159
2 жыл бұрын
@@awogbob "scusi? a-YEs, this is a-MOka"
@ferraraxx96
2 жыл бұрын
Arguably the best video you’ve ever made. As an Italian guy I feel flattered that you decided to dedicate your attention to this brewer. It’s really frustrating the process of making a good brew out of this thing. I’m looking forward to watch your next video in this series and I’m sure it’ll give me a huge help! THANK YOU
@KAESowicz
2 жыл бұрын
Do most Italians who drink moka pot coffee share your opinion on moka pot?
@incognito8023
2 жыл бұрын
I'm Italian as well and the whole family and Nonna included uses this Moka. I've never imagined it would be so tricky. I just use lavazza oro up until the top of the filter (a little bit before that actually), room temperature water at the limit. No induction, gas. Low heat. Always works fine... I believe using the plate is wrong. They designed a Mock specially for induction also if you check in their website. :)
@jonmahashintina
2 жыл бұрын
@@KAESowicz afaik most italians believe the wives tale about letting coffee build up in it and to never clean it with more than a rinse under the tap.
@incognito8023
2 жыл бұрын
@@jonmahashintina Well then you don't know much. Nobody that I know does that. We don't clean with soap. But we vociferously clean it to make it like new. They usually outlast you.
@ronson-natsarim
2 жыл бұрын
@@incognito8023 What is your sample size for moka pots that out lasted their owners?
@otsoko66
2 жыл бұрын
This was great. It explains why I started grinding finer when I was living at altitude (12,000 ft / 3650 m), where water boiled at 190F (87c) - meaning impossible to make a decent French press - but a mocha pot with the finer grind worked -- forced pressure up, and therefore temperature. It also explains why that part of the world is not a coffee culture - you couldn't get the water hot enough to do a decent extraction -- unless you had pressure.
@KristianSchoeler
2 жыл бұрын
this sounds like an idea for a video! brewing at different altitudes 😁
@TheRollingStone11
2 жыл бұрын
Its crazy that you lived that high up for any extended period. Were you in South America or Asia?
@kivzzzz
2 жыл бұрын
Oh, that's great observation! Where did you live, if you don't mind answering?
@4ll3sb4n4n3
2 жыл бұрын
James be like: "I'm currently inside of a pressure chamber at 12k ft above sea level. In this video I will show you how to make coffe in a french press, aeropress, mocha pot and yes a bripe. I am also not going to keep this pressure chamber as it will go to one of my patreons." Follow-up video will be him in scuba gear, brewing coffee under water.
@mcvrs1223
2 жыл бұрын
@@kivzzzz that is the altitude of la paz, the capital of Bolivia ( just a guess from another high altitude coffee enthusiast )
@marcusb6214
2 жыл бұрын
Watched this video yesterday, dug my moka pot out of storage, and proceeded to make the best moka pot coffee of my life this morning... Thank you, James!
@nikketto100
2 жыл бұрын
It's amazing the amount of effort James put into these "understanding" videos. I'm an owner of a moka pot, it's my main device to make coffee and this is super useful, can't wait to the next video.
@bill4123
2 жыл бұрын
Honestly, this amount of science behind the Moka Pot in terms of the coffee community producing the results is long overdue, and very much appreciated coming from you. Thank you so much for your dedication to the data!
@sinicolvalley6185
2 жыл бұрын
@@pamusso1466 This isn't about the boiling point of water, it's about the average temperature of the water going through the coffee.
@sinicolvalley6185
2 жыл бұрын
@@pamusso1466 You seem to have misunderstood how a Moka pot works - the water is pushed through the tube by steam pressure, it doesn't go through the coffee while it's steam.
@redmond38
2 жыл бұрын
There's something beautiful and very Hoffman about taking the Mokka pot, the epitome of simplicity and turning it into something that looks like it belongs on the ISS
@errornogo
2 жыл бұрын
ISSPRESSO
@zsokarati9228
2 жыл бұрын
@@errornogo 👏👏👏
@bc-guy852
2 жыл бұрын
@@errornogo Perfect!!!
@SimplyJustRed
2 жыл бұрын
That's my contender for The Word of the Year 2022 contest right there.
@qwerfa
2 жыл бұрын
One common recommendation I got when I had a moka pot was to put a bit of cold water in the top chamber to kind of regulate the temperature during brewing, so that once the coffee comes out, it doesn't hit overly hot metal. I had some encouraging, but mixed results with it, and I feel like it would be interesting to test with your, much more controlled setup.
@altijdwelwat
2 жыл бұрын
Yes, this! The moka by-pass. I got that from the previous moka pot champion from... Italy (where else?) Alberto Polojac.
@leonardomribeiro9838
2 жыл бұрын
yeah, I was gonna mention this one also. :) the reason for it, according to my friend at the time, was to control the temperature also as you said, but after watching this video it made me wonder if it also helps by diluting it a bit. it is a lot less water than suggested in the video for diluting it, but it should still increase the final amount for at least a "sip" I guess hahaha
@CHIMPOaGOGO
2 жыл бұрын
Great idea!
@CHIMPOaGOGO
2 жыл бұрын
Also, what about a few ice cubes? Edit: It works, I suppose! I set aside 40-50g of ice in a cup and dump them in my ("3 cup" bialetti) moka as soon as the brewing starts. I can't say for certain if it tastes better as I haven't felt like brewing two pots in a row but I do know that it's cooled down to a good drinking temp.
@iamachine92
2 жыл бұрын
Interesting one. Thank youu
@andrea_signoretto
2 жыл бұрын
I love it! 😆 Here in Italy, the "sputtering" sound does mean Coffee time! And that's probably why Moka coffee sucks most of the time! Lots of learnings here! thanks! ✅
@TheChannelling
2 жыл бұрын
as italian, growing up with nerdy million dollar questions on all the variables to make moka coffee, I was surprized when you said about the aeropress "this is exciting because you can control so many variables and have competitions on how to make coffee". Now I see that all my waiting to see how crazy you can go with the moka was well worth it!!!! Thanks for the video!! (in my opinion this video alone should grant you italian citizenship if you do not have it already)
@BarttRoman
2 жыл бұрын
I love that you said "ignorance is bliss" and I couldn't agree more! I love this nerdy videos despite me understanding almost nothing of it. I use a moka pot and for me is extremelly easy because I don't know all the little things about the coffee I'm drinking. Great video as always!
@gailsharratt3851
2 жыл бұрын
Absolutely agree. I don't understand a lot of what he is talking about but I could listen to him all day.
@ignaciopardo8963
2 жыл бұрын
My Moka pot was extremely inconsistent until I lubricated the joint and the screw with vegetable oil (I used peanut; then of course the first(s) brews need be disposed of). This very simple yet effective trick I randomly found on the Internet after a lot of frustration and bad coffee made my pot not only work consistently, but also (and most surprisingly) almost fully stop the angry spluttering. Thanks to the lubrication there's virtually no pressure loss through the joints and coffee flows evenly throughout the brew until the end, where it gently and not angrily foams a bit and becomes lighter in color. It is at that point that I remove it from the stove and cool down the pressure chamber as indicated by James. I have the steel (induction) Bialetti, where I use medium-ground coffee, pour boiling water in the cold pressure chamber, and brew on a gas stove at quite a low flame (not the lowest though). Coffee is really good and balanced in this way.
@EriksWorld14
2 жыл бұрын
hope he sees this! so interesting im gonna pick one up tomorrow morning 🤧
@Rowlph77
2 жыл бұрын
I might not be understanding this correctly, but by "joint and the screw" do you mean the screw-thread that joins the upper and lower chambers together? If so, that thread is not intended to provide any seal at all - the seal is provided by the rubber gasket. Applying some lubricant to the gasket may allow a degraded gasket to seal better (temporarily) but replacing the gasket would be the best thing.
@ignaciopardo8963
2 жыл бұрын
@@Rowlph77 Thanks for your reply! With joint I meant the sealing gasket indeed. With screw I meant the screw thread indeed. I know that this particular screw is not air tight, but lubrication really does help the whole thing work more consistently (I'm an engineer, I know a thing or two about screws ;-) ). Also, the gasket was new and the machine was inconsistent from day one, so it was not an issue of a degraded gasket, which indeed as you mention would need be replaced. In any case that's what I did and it works for me, so I was happy to share the tip :-).
@Rowlph77
2 жыл бұрын
@@ignaciopardo8963 Thanks - I'm going to try this tomorrow then! Although my gasket is not new, it's still in good condition. I just have ordinary vegetable oil to hand, will be interested to see if it stops/reduces the sputtering at the end.
@Nicosh1471
2 жыл бұрын
I may give this a try. I have found I have had to torque the nuts off (the technical term, I believe) the thread to ensure a decent-sized extraction. So actually could a better gasket from different material save all of this hassle or can it not be saved without a tighter toleranced thread? N.B I also have one of the stainless versions
@bmjames
2 жыл бұрын
As someone with a physics degree: I don't think the effect on the starting brew temperature is a result of evaporation of the water inside the boiler. The most significant factor is probably the temperature of the air that gets trapped inside the boiler when you seal it. As soon as you put in hot water, it will heat the layer of air above it, so when you seal it, you're trapping hotter, less dense air. If you put in cold water, the air trapped in the boiler will be colder and more dense. The colder air will undergo a greater rise in temperature, so it will expand more, and push water through the coffee sooner. *UPDATE* I just realised that the safety valve on the boiler can be manually opened by pulling on the little nub protruding from the centre. (It has a bulbous end that you can grip with fingernails.) It's probably a bad idea from a safety point of view to do this when the Moka is hot, but you could in theory use this to bring the boiler pressure back down to atmospheric pressure at any water temperature, and control the starting temperature of the brew.
@fiftyfiftyone
2 жыл бұрын
based on the mass of water and the mass of air and latent heat in the metal, I doubt the air density really matters. The water vapor is what is pushing the liquid through the grinds. It's more than likely a function of the boiling regime and you could assume the space between the water and the paper to be a vacuum at the start in all cases.
@sO_RoNerY
2 жыл бұрын
Funny reading both your posts trying to sound smart. Hahahah.
@thecoffeeengineer
2 жыл бұрын
@@sO_RoNerY hahaha ikr
@pianonovicediary7725
2 жыл бұрын
Basically it relates to taste either starting at cold or hot brew as the Chef always sensitive to the tastes...
@SovietGrazz
2 жыл бұрын
@@sO_RoNerY Funny reading your post where you can't even contribute a potential explaination, but are trying to sound smart anyway by criticising people with perfectly reasonable theories. 'Hahahah'.
@EmanuelaleunamE
2 жыл бұрын
We just tried the suggestion of turning down the heat once the coffee starts flowing, and our volume output increased. Cool! We made our usual milk drinks. Then, because we had some extra coffee, we each took a taste of it straight. Wow! The flavor is wonderful, noticeably less bitter, and my husband was so impressed, he even said he could probably drink this coffee without milk. Obviously, we didn't want to waste our milk drinks, so we then drank those, but next time, I might try out a cortado-style drink instead of my usual "latte." Cheers!
@sO_RoNerY
2 жыл бұрын
I turn off the heat when i see coffee comes out.
@dstinnettmusic
Жыл бұрын
So for your milk drink, add whipped cream on top. Then take that extra coffee and pour it over the whipped cream. Adds a lot of depth to the drink and the sweetness tamps the bitterness of the straight coffee so you really get the other notes.
@kg-Whatthehelliseventhat
Жыл бұрын
Did you stop the brew with cold water at the end? I believe it helps.
@EmanuelaleunamE
Жыл бұрын
@@kg-Whatthehelliseventhat Yes, we always use a bowl of cold water to dip the bottom of the Moka Pot into it (rather than go across the kitchen to the sink with a hot metal thing while our cats are rubbing all around our legs for attention and/or food).
@EmanuelaleunamE
Жыл бұрын
@@dstinnettmusic That sounds heavenly. I'll mention it to my husband for next time!
@thebikingman
2 жыл бұрын
James, what you are doing for the Mokapot is amazing. Showing everyone what has to be done in any development ... staying curious.
@jamespetroski1147
2 жыл бұрын
Nice video James! I've been a thermal engineer for almost 40 years and you handled this testing well - very well. I'd give you an A+ grade! My only comment is that the radiative heating when you lift the Moka pot off the diffusion plate isn't has large as you think - because the emissivity of the Moka pot is very low. The diffusion plate may be low or high depending on material's surface finish (anodized aluminum is high, but a polished steel would be low). Likely what you are seeing is a reduced heat loss through the sides of the pot because of the hot air flow around the pot in the air, and also you are using the stored thermal energy in the Moka pot to continue the brewing process. Nonetheless, this was very well done - congrats!
@danculp3136
Жыл бұрын
Thermal engineer sounds like a job in the engine room of the enterprise
@Kalimerakis
2 жыл бұрын
One thing I didn't see you thinking about: I stumbled upon the effect of the relation of water to air in the base; A higher air to water ratio in the base stores more "pressure energy" even at the same pressure. When that pressure is released it will drop slower and take longer to do so. Imagine a car tyre and a bicycle tire at 2 bar, one will take much longer to reach ambient pressure. At some point you will get LESS brew out of a moka pot when adding MORE water into the base, not because you can't reach the pressure to start the brew but because you don't have the volume to sustain it. Not sure yet what to conduct from that and if that effect is significant enough to have an effect on brewing. But maybe that knowledge can make for better coffee. Thanks for your work and passion!
@peterheinzo515
2 жыл бұрын
i dont think thats correct.
@jamesgriffin4857
2 жыл бұрын
Good point Kalimerakis. I have a 3-cup moka pot that, because of a different base shape, accommodates slightly less (5-10%) water below the valve and more air above than other 3-cup pots and it seems to gurgle and sputter less, making a more consistent brew. It is definitely something for JH to look into!
@fwww7775
2 жыл бұрын
i also think that you are not able to store more pressure energy since it is a continous process. Imagining having your two tires but you have the normal valve and mount a second pressure relief valve set to some fixed pressure (e.g. the ~1.3 bars at wich the moka pot brews). Now at the beginning both tires are empty and you start pumping air in them. At the beginning both just fill up and the bigger on obvouisly takes longer until you reach the 1.3 bars at which the pressure valves opens. However, once the 1.3 bars is reached when you continue pumping the exact amount of air you press into the tire will come out at the pressure valve again since it lets out all air which exceeds 1.3 bars. So you always effectivley just use the pressure energy you are putting into the system which is over 1.3 bars so your pumping energy which equates to your heating energy in the moka pot case. That said the air water ratio will still have an influnece but i would expect more in terms of how fast you'll reach which temperatures and in smoothing out possible pressure peaks or even influence possible pressure osciliations and other transient effects...
@panbenes
2 жыл бұрын
@@peterheinzo515 Look at loodog555's videos of myths about mokapots. He go through scientific papers about moka pots and it's really great. One of the thing that stuck with me is that if you add less water that just under the valve, you'll get more water than if you will it to the valve. I really reccomend the series! kzitem.info/rock/HJ6HdCUV5hgdwQdkfNuz0Q
@mikesrandomchannel
2 жыл бұрын
What an incredible video. I changed a few things today: starting temperature (hot rather than cold), heating on a moderate heat and whipping the pot off when it sputters/running it under the cold tap. Wow -- *what* a smoother brew! And credit, as always, for chapter headings in the video. Another subscriber right here!
@deanpetzer6030
2 жыл бұрын
This is James at his very best, the most detailed video ever on the moka pot brewing technique, enjoyed every minute of the review!
@dekjet
2 жыл бұрын
I'm not even into coffee but I really enjoy the nerdiness of this content.
@bpmm0171
2 жыл бұрын
You've basically explained in 1 video what tuck me 20 years of mokapot experience to understand, although I've always preferred aluminium pots because they dissipate the heat faster making it easier to not burn the coffee. I also highly recommend an electric pot they are much much easier to get a consistent brew and efficiently brew without burning
@keithbozin1228
2 жыл бұрын
The moka pot and aero press are my two favorite ways of making coffee. The induction compatible Venus Moka pot is great.
@ij9142
2 жыл бұрын
So. I've waited many nights for episode 2. After xmas I bought my first moka pot....after playing with just about every other brew method. I've experienced just about everything you took the time to intelligently capture and share! It's a frustrating beast and I am on a mission to make the absolute best coffee I can make at home---and despite it's ongoing challenges, I think it can produce flavours unlike anything else. I have a glass top electric stove. I brew at about a "6" on the dial. The stove works by coming on for a few seconds, then shutting off...then coming back on. At first I thought it would be terrible. But I think it might be perfect....I've NEVER had a sputter at the end. I wait until the coffee fills the carafe 1/2 of the way to the spout channel. I then pull the pot momentarily and I turn the heat to MIN. Then I return the pot to the element (now effectively off but still really hot), and I let it finish. I let the liquid rise to the very very bottom of the spout channel. It's the best I've been able to do so far. And I've counted---exactly 21 "on/off" cycles until coffee flows. And this seems to be the case regardless of how much coffee I use in the filter basket. Thank you for this (and all) episodes!
@kg-Whatthehelliseventhat
Жыл бұрын
Great job. I am happy 4 you. Coffee is a great hobby/ obsession, may you have many Happy brews.
@stevescudder1507
11 ай бұрын
This is very helpful for me, a glass-top burner owner. I'm just about to start with a Moka pot and your comment will save me much experimentation.
@varshandevraj6893
Жыл бұрын
James is the David Attenborough of Coffee.
@Trendyflute
Жыл бұрын
Absolutely!!!
@charlesvtty
Жыл бұрын
totally agree about that!
@ThisIsMyFullName
2 жыл бұрын
Thank you for doing all the science, James! I'm happy (and surprised) as to how much on point I am with my own Moka Pot brewing, based on this video. I have an induction stove and I previously used a heavy-bottomed saucepan to heat up my Moka Pot, however after getting a heating plate a few weeks ago I notice that I could extract more coffee by using lower temperatures on the heating plate, and in turn of a slower brewing time, get a much more tasty result. I definitely will be testing out the AeroPress filter soon, as it also seems to make cleaning of the Moka Pot easier and the gasket last longer, in addition to approving taste. Edit: I forgot to mention that in terms of dilution I've found a ratio of 3 parts brew to 2 parts water is a good starting point. I usually do this when making coffee for guests in a 12 cup Moka Pot, then ask them if they think the coffee is too strong and add more water if necessary.
@MrAtamurius
2 жыл бұрын
One interesting upgrade to consider is Bialetti Brikka - it has additional valve to build up pressure and prevent brewing with colder water I think. It would be great to hear your thoughts about such upgrade.
@jameshoffmann
2 жыл бұрын
Episode 4 will cover this and other pot variations
@Dzbiq
2 жыл бұрын
@@jameshoffmann So we will be blessed with even more episodes! Thank you for your great work.
@laibens5692
2 жыл бұрын
@@jameshoffmann can't wait!
@_gyepy
2 жыл бұрын
@@jameshoffmann Have you heard of the Essopot? Also included in ep.4?
@toonboon
2 жыл бұрын
@@jameshoffmann is the Ikea version included :D?
@chasedowney1547
2 жыл бұрын
When you talked about diffusion plates on a gas stove, it reminded me of a solution I had to making my moka coffee a few months ago. The gas stove I was using had grates too large to fit my tiny moka pot on it, so I had to place a frying pan on the heat, and then place my moka pot on top there. Maybe this could help you in the diffusion plates situation. A frying pot should be able to hold heat, though I don't know how it would compare to a diffusion plate. I can say that usually on a gas stove I find it difficult to make a good pot because of the high heat that even the low setting provides, and a frying pan helped with that.
@Bulleht
2 жыл бұрын
I've had a mokapot for years, but i have an induction stove, so I've never tried it. Why didn't I think of using a frying pan??? I'll do it the first time tomorrow! I'm so excited!
@Delcasa88
2 жыл бұрын
@@Bulleht It works a charm. I've been using an original aluminium pot on induction for 7 years now using a thick bottom pan as a sacrificial heatdisperser. Now I've seen this vid I'm really going to experiment a bit :)
@EdoKarachannel
2 жыл бұрын
I Imagine something like a cast iron would do a similar thing too, with even more thermal mass to sort of "smooth out" the heat like james was talking about.
@spamcan9208
2 жыл бұрын
@@EdoKarachannel this, cast iron pans are used because they act as an energy store that evenly releases heat into the food.
@chasedowney1547
2 жыл бұрын
@@EdoKarachannel yes definitely! Though, I'm not sure it would really be worth it. Cast iron is great at distribution, but I wonder if it's really all that necessary since your average moka pot would be much smaller in diameter than you're average cast iron pan. Cast iron heats evenly and would get the edges of the pan as hot as the middle, but the middle might be the only place you really need heat stored. Cast iron would hold the heat longer, but I'm not sure it would be needed for how short a moka pot takes to finish
@StefanoGirolimetto
2 жыл бұрын
This is amazing, thanks James! Even though my fav style is filter coffee, as an Italian I was raised among mokas ;) Two urban legends I am aware of two habits from my country and would be curious to hear your take on them: * press the coffee before brewing (sorta of what you would do with an espresso machine).. in theory, this would make for a more "espresso" taste. * keep the lid of upper part open at the beginning of the brewing, and close it once the first coffee starts to come up, while also turning the heat off.. for a more rounded taste. While the first doesn't really hold in my opinion, with all the testing around temperature and pressure in your tests, maybe the second would make a difference? Anyway, keep up the great work!
@sO_RoNerY
2 жыл бұрын
Second one, I'm curious how you can tell if it's done? Maybe looking out for steam where the pour hole is that it gets more steamy?
@rabidbasher
Жыл бұрын
He cautions against tamping when he talks about the moka pot in his book the World Atlas on coffee.
@Spiun666
8 ай бұрын
@@rabidbasher yes everyone does, but why? Lets find out?
@davidheise9661
2 жыл бұрын
I just got my first moka pot recently after being inspired by your home milk drink episode. I got a stainless steel pot for an induction stovetop. At first I thought I was having trouble building pressure, so I turned up the heat. Nothing but sputter and harshness. Got very little liquid out. I took a step back, and just boiled the base with an empty basket to observe how heat and basket filling correlated and quickly discovered that I had things completely backwards. The basket can fill perfectly well on low heat. So, I switched to a technique where I use medium heat until I get my first liquid and immediately go to lower heat from that point forward. Lo and behold, less sputter, and tasty coffee! One thing to note about induction (or maybe just mine) - they heat in "pulses" so I don't get a continuous consistent flow. It increases and decreases with the heat pulses.
@terry6080
2 жыл бұрын
depending on your induction stovetop , it either pulses or it also has other modes where it can supply continuous heat. I had the same problems when I first got mine but realised I had a "boiling" function where it's contanstly heating.
@steelonius
2 жыл бұрын
@@terry6080 I think that is the difficulty with electric coils and some induction systems. They can supply continuous heat but it will be at a maximum. The pulsing averages out to "medium" or "low" heat. They might exist, but I have never had an experience with an electric setup that could supply steady heat below maximum.
@ignaciocorrea6594
2 жыл бұрын
This video starting with "This thing broke me intellectually, emotionally. It just destroyed me" is not what I would've imagined when I clicked the link. A virtual hug to you, and thanks for this analysis, especially for the "dilute it in water" recommendation, I'll try it next time.
@R.W.S.
2 жыл бұрын
As an avid Moka user I'm loving this series lol. They are very temperamental things, when I first got mine I was researching for weeks to find "the perfect method", all the videos online I was watching had slightly different variations of ways to brew (some completely different), in the end I just kept experimenting until I found the way that worked for me. I think it's about time that someone invented a "Moka 2.0" that has a foolproof method that gives a lovely cup of coffee every time without fail.
@tristanwegner
2 жыл бұрын
the "9Barista"James showed seems to be a Moka 2.0
@R.W.S.
2 жыл бұрын
@@tristanwegner They're cool, but like the Moka they're also a bit finicky, and they're pricey, and there's only one size as far as I'm aware.
@acificap
2 жыл бұрын
Thanks! I’ve struggled with the moka pot in the past, to the point that I eventually gave up using it altogether for an aeropress. With these tips I’ve brewed good coffee with my moka pot all weekend. Plus, as someone who teaches Arduino at a college this video has given me the motivation to create my own frankenmoka….
@HevyGee
2 жыл бұрын
In 1993, I was gifted a stainless Ilsa version of the Moka pot: it has been used almost EVERY DAY since then. I have no doubts that it will provide me with delicious coffee, to that day when I shall be obliged to surrender my on-loan molecules to the Cosmos❤️ Thank you for this wonderful Doc!
@BB49
2 жыл бұрын
WOW!!! This is actually groundbreaking research, I don't think at any other point in time has the Moca pot been studied as in depth as this!!!! Love it!!!!
@third_mate
2 жыл бұрын
Aero Press and Moka are my main drivers, this series is amazing! Moka pots are so fussy and I've had great problems with repeating brews. Very cool that you mention the Wired Gourmet technique, his video really helped improve my technique, Looking forward to the next installment.
@themeatshow
2 жыл бұрын
Obviously I wasn't recording any data to back this up but anecdotally, I've also found that using a lower temperature delays the sputtering phase and ultimately gives me a better cup of coffee.
@vesae2676
2 жыл бұрын
That seems to be my experience as well. I have also found that any sort of compressing the coffee seems to result in issues later like too high heat/pressure and too long brew time and as a result sputtering. I do, however, fill the basket to the brim, unlike James here.
@fadelpw511
2 жыл бұрын
so what temperature do you use?
@Weeem
2 жыл бұрын
I found the same. We're using tongue data. No numbers, but if it tastes better then we keep doing it :)
@doront100
2 жыл бұрын
I'm not sure if someone else mentioned this but you can change the emissivity setting on a thermal camera to account for the reflectivness of a material. It is normally set to around .95 for non reflective materials. Set it lower for more reflective materials. Love your work! You've taught me quite a bit over the past couple of years :).
@TheGeordieTiger
2 жыл бұрын
I love my Bialetti! Over the moon that finally you're focussing on the little beast! I do just off the boil water up to the valve, with 18g dark roast with my 3-cup, drank neat every morning as a heart starter! Thanks, James!
@ricardozapata3728
2 жыл бұрын
Hi! I do the same so I wonder at what moment you turn of the heat? And how grind your coffee is? Because I use around 16g of coffee but sometimes the taste is not good, I think is something between the grind size or the moment I take the moka out of the stove or maybe I need to add more coffee?
@Gotholia
2 жыл бұрын
@@ricardozapata3728 Hi Ricardo. My routine is that I boil water, add it to the pot, put coffee in the coffee holder, tap it twice on the table, add a little more and level it with the back of the spoon or with a knife. Then I assemble the pot and put it on a small gas stove (half the size Mr Hoffmann uses) on low heat. I buy ground coffee from a coffee store that grinds especially for moka pots, that means that it is thicker than espresso. I also noticed that if my pot is slighty wet (I always shake well the pot if it hasn't dried from the last washing) the taste is sweeter, less acidic and with stronger aroma. don't use fine grind, it blocks the brewing and tastes awful. I hope you try my method! I perfected it during 30 years of using this 3 cups bialetti.
@ricardozapata3728
2 жыл бұрын
@@Gotholia I also use low heat but don't know exactly when to turn it off. I just pull the moka out of the stove when the burbling starts but maybe I should turn off the heat before? maybe while brewing?
@TheGeordieTiger
2 жыл бұрын
@@ricardozapata3728 I keep a small cereal bowl with a little cold water, by the stove and when I hear it gurgle, I take the Bialetti off the heat and submerge the base into it to stop the brew. I pour the coffee into a warm, empty cup (I'd warmed the cup with boiled water whilst the Moka is on the stove and emptied it as the moka starts to brew before I pour). About two or three pours will get the full amount as there's still that little bit extra to get out. Pour, upright, pour, upright. Hope that helps. 16g light roast, 18 dark. Grind not too fine.
@Dan113842
2 жыл бұрын
The induction plate discovery makes me think there's an opportunity to build a different bottom section for the moka pot with a heavier metal base. That way you can cut the heat entirely and the base retains enough heat to maintain the rest of the brew
@confusedwhale
2 жыл бұрын
That might be what's happen with the "stainless steel" version since Hoffman writes on the screen that the top portion is not stainless steel.
@richardemerson8075
2 жыл бұрын
@@confusedwhale I was very surprised by that caption saying that the top section isn't stainless steel. I have that exact pot, and the top section definitely looks, feels and behaves exactly like stainless steel. Plus the product is described by the manufacturer as "stainless steel", and I believe them.
@vaguelyweird
2 жыл бұрын
fully cast iron XD
@Toasty27-q6w
2 жыл бұрын
I've been thinking for a long time that I wanted a moka with a thicker bottom and a deeper milling in the center around the basket's tube. Would likely make for a steadier brew temperature with less wasted water left in the bottom.
@aidanmh
2 жыл бұрын
@@richardemerson8075 same, I have it too and I'm pretty sure the top *is* stainless steel
@kevinstaib715
2 жыл бұрын
I love the "nerdy" stuff here. Please do more of these. I tried my moka pot with the filter and it did definitely create a different taste profile. Also it brewed differently as it didn't have the initial foam at the beginning, but came around half way and lasted to the end. I have always knocked the temp down to the lowest setting after the initial brew, but this time I had to keep it up more as it wasn't coming out well with the filter. I will try again with the filter and see if this is repeated.
@kristinnelson-patel442
2 жыл бұрын
This was a fantastic video. As someone with a background in infrared imaging systems, my heart swelled when you got to, “so of course we then had to rent an expensive thermal imaging camera…”. Honestly, I’ve been diluting my Moka pot brews for years for that better balance with my own preferences, so it was good to see that you found that helpful as well. I’m really looking forward to experimenting with temperature control and diffusion now, because we bought some Cometeer to try it out and now I’m torn between the obviously superior flavor balance of the Cometeer and the more full-bodied texture that I love from the Moka pot.
@ambulocetusnatans
2 жыл бұрын
Judging from the image quality, that certainly was an expensive camera. I have a FLIR camera, and the resolution is nowhere near that good.
@DerHerrLatz
2 жыл бұрын
Thank you! I always wondered what exactly causes this sputtering at the end of the brew. I tried the "the wired gourmet" method a few times, but was always struggling to keep the flow rate low enough to reach 3 Minutes brew time. And it always ends up sputtering. Its great this Mokka Pot topic finally got some attention. There are about a million videos about a dialing in your grind size for espresso but (including this one) only two usefull videos about brewing with a Mokka Pot. My recommended workflow if you use your Mokka Pot for camping: Boil the water in the lower part of the Mokka. In the meanwhile you can grind the beans and fill the basket. When it's about to start boiling put the filter in the pot, screw the upper part onto the pot lightly, put it on the floore where you can fixate the pot with your shoes. After applying the correct amount of torque bring it right back to the stove. The downside is that most people will give you weird looks. But being acquainted to that will make your life easier in general so I count that as a plus.
@awatt
2 жыл бұрын
There is a rod stand that fits over a gas hob that's designed specifically to hold a Moka pot. It may have enough thermal mass to add enough heat after the gas is turned off. Just a thought.
@ejopina
2 жыл бұрын
I have observed that adding an aeropress filter dramatically decreases sputtering. It also produces a cleaner taste imo
@ferenckandi2407
2 жыл бұрын
Super interesting! Really want to try it now haha
@RabbiEvans
2 жыл бұрын
This might be helpful for larger moka pots which seem to sputter much more easily
@MrMartinSchou
2 жыл бұрын
While it isn't something I've seen in domestic stoves, a temperature controlled hotplate might be your next step in experiments. They're often used in chemistry labs, and if you use one and set it to 100°C, the water shouldn't rise above that temperature. You did test with boiling water, but this would allow for higher temperatures as well. This functionality is something I really want to see in induction stoves, as it would be brilliant for so many types of cooking.
@sushi926
2 жыл бұрын
Some very expensive induction stoves do have that (cheaper ones too but I don't really trust them). If I recall correctly they even have connection for a probe to stick inside the pot or whatever (haven't seen a cheap one with that).
@cheatman05
2 жыл бұрын
I was thinking of a self heating electric moka pot that could regulate the amount of heat it pumps into the water based on the steam temperature measured at the top of the base. A well-tuned PID controller could maintain a very even steam temperature. Maybe this could be the next generation of moka pots (if it doesn't already exist)?
@InTimeTraveller
2 жыл бұрын
The temperature of the object being heated can rise above the temperature of its heater if it gets heated up faster than it loses heat. So if your insulation is good enough you can definitely rise above the temperature of the heater. Moreover the temperature of the heating plate does not correlate linearly with the temperature of the water inside a moka pot, what matters is the rate of heat transfer so that doesn't give you much control. It does give you some more control over the gas stove but only because it essentially gives you a lot more granular power input setting. What you would need is to somehow control your power input (the heating of the moka pot) based on the temperature inside the moka pot (either the water or "coffee bed" temperature).
@FlorianLinscheid
2 жыл бұрын
@@InTimeTraveller Sorry but that's not how it works. Yes, if it more heat flows in than out it will heat up, but heat always flows along the temperature gradient from hot to cold. So if the heater really is temperature controlled, the pot wouldn't get hotter.
@InTimeTraveller
2 жыл бұрын
@@FlorianLinscheid the temperature of an object is but an indication, a metric of the thermal energy it has stored inside. The surface temperature of the heating plate is an indication of the energy it has inside, but it's not the only path of energy transfer. For example when he lifted the pot off the plate it kept getting hotter because energy was still getting supplied to the pot via radiative heating and convection and it couldn't lose that energy to the environment fast enough. Rate of heat transfer between the plate and the moka pot and between the moka pot and the surrounding environment is what is going to determine the actual temperature of the moka pot. Especially since we're talking about a timescale of two to three minutes. Temperature gradient does affect rate of heat transfer but it's not the only variable. It's just like voltage in electric circuits: you can temporarily charge a capacitor to a voltage higher than your supply voltage and that's the entire concept behind boost converters. Voltage is similarly an indicator of the energy stored in the system and electrical energy does flow along a voltage gradient as well, but the rate of energy transfer (current) together with the total energy are going to determine the instantaneous voltage at any point in the circuit.
@kevchard5214
Жыл бұрын
James you scientifically explained exactly what I found after 2 years of experimenting with my Moka pot. The one thing that is absolutely correct, these pots are finicky. Every little change you make changes the brew dramatically. Thanks for showing the data.
@jtcustomknives
7 ай бұрын
The plate is a thermal buffer. It’s smoothing out the fluctuating input heat energy. It’s the same reason cast iron cooks so well. It takes longer to respond to a heat change so any random fluctuations are basically ignored.
@ericcoleman4346
Жыл бұрын
I'm so glad for this video because all of my moka pot brews were inconsistent and I couldn't understand why. I would do the "exact" same thing and the still weren't consistent so thank you for the mind blowing insight
@PranabanandaJana
2 жыл бұрын
Million of people : making Moka Pot coffee is easy James : this is such a fussy frustrating things 😍😍😍😍
@GregoryUrban
2 жыл бұрын
I think some of the finicky nature for James is his use of light roast specialty coffee. Most of the millions of people using the moka pot are brewing darker roasts. They have also never uttered the words " mouth feel". Traditionally in my Italian/American family, "black coffee" is an after dinner coffee made with a moka pot and diluted. But while diluting it with water is good, diluting it with Sambuca is way better. And by diluting I mean a 50-50 ratio. :-)
@rikmcrae
2 жыл бұрын
Millions of people easily make mediocre coffee in the moka pot daily.
@richardemerson8075
2 жыл бұрын
James is right. Even when you get your technique nailed down, they can sometimes just have a bad day and channel, or spit, or whatever. Occasionally frustrating.
@amassing
2 жыл бұрын
Fascinating video. Other things I would like to see tested are - the effect of lightly tamping the coffee to create more resistance, aeropress filter in the base of the coffee basket for more even flow of water, replace filter with E&B competition filter and pre-wetting the coffee bed with cold water to reduce brew temps.
@mikeymike437
2 жыл бұрын
I even fully tamp (like espresso) at this point and get way better extraction that way. Gotta have that coffee filter tho in the base of the basket (!), otherwise you get a ton of channeling...👍
@mrcuttime22
2 жыл бұрын
Gee, I always thought the angry sputtering was the POINT! The announcement... YOUR TRAIN is pulling into the station... your hair flies in the shockwave! Having been introduced to the moka pot 20 years ago, I never went back. Thank you Bialetti! And thank you James for this really informative vid! I too prefer my steal pot, but the aluminum has it's charm. I think it's definitely SWEETER somehow. I won't be bying a heating plate but I will be practicing removal to get max fluid.
@oxygenium92
2 жыл бұрын
The iron plate underneath makes so much sense. Back in the day when moka pots first appeared most of the italian kitchens were wood fired with heavy iron plate on top, the heat delivery was much slower than in current stovetops so that was probably why moka pots gain so much popularity back then, they could have very good coffee with the tools they alrady have.
@frankdavis230
Жыл бұрын
Thank you for your experiments. Your previous videos were extremely beneficial to myself in helping me prepare and brew my mocha pot coffee. Sincerely, I endeavor to persevere.
@EvanACMedia
2 жыл бұрын
I have to say James, one of my favourite things about your channel is that you actively avoid recommending people spend more and more and more on random little pieces for coffee. It’s nice that you’re not farming affiliate links by overselling the gains of different items.
@bjorn_
2 жыл бұрын
Here’s my tip: to prevent temperature drop (water to metal in the reservoir), simply pre-heat the base by filling it with hot water that is discarded before filling with the water used during brewing.
@sO_RoNerY
2 жыл бұрын
Oh so you watched that one video of a barista doing this huh? The man with the beard.
@bjorn_
2 жыл бұрын
@@sO_RoNerY No, I figured out that on my own. Not too much physics knowledge needed, nor a beard. :-)
@unclekim0
2 жыл бұрын
As a subscriber of Wired gourmet and enjoyed all his different take about coffee, i really glad that you mention him here, and it show that you also the person who don't afraid about learning something new, even if it was against conventional wisdom.
@user-te1le7ck6b
2 жыл бұрын
This is why this guy is the best here on youtube for coffee no stupid gimmicks or zoom shots / nonsense , pure class content, thanjs james us nerds are grateful
@onlycortot
2 жыл бұрын
Very cool experiments as usual James! Although the thermal camera part isn't very scientific as aluminum and SS have different thermal emissivity. The shape of the pot also matter as it determines the air flow around the pot thus heat distribution.
@jamespetroski1147
2 жыл бұрын
The paint used on the strips he measured will have the same emissivity so the temperature readings will be fine. Emissivity is only a surface property, not a bulk material property. The only question is what emissivity he used (should be .91-.95 for most paints).
@Mitsugishi
2 жыл бұрын
Hey, James. This video is truly amazing for understanding what's going on in moka. I have an idea for better heat accumulation, maybe you should place moka in a pan with sand, like a cezve in Turkish coffe making method. It has really large thermal mass. So you heat the sand, cut the heat from stove and place moka there.
@grantmcdaniel5740
2 жыл бұрын
I was thinking you could heat it on a cast iron pan. Those tend to retain a lot of heat as well
@manoelguidialvares6903
2 жыл бұрын
Hoffmann mentioning my idol "The Wired Gourmet" made my day! I gotta admit, his technique for Moka Pot made my coffee way better than Hoffmann's and now he's kinda "recognizing" it with scientific data. What a great tool KZitem is! Coffee brewed to perfection !
@mrfrankel2449
2 жыл бұрын
I tried this method with a ribbed cast iron skillet & didn’t get any sputtering at all! I tried it with the recommended method: • Stainless steel moka pot • Good quality fresh ground coffee • Boiling water Heated the moka pot on a HOB with a cast iron ribbed skillet as the heat shield. Came out delicious! Not over extracted. Nice sweetness. This setup kept the moka pot on a slow pace and never went further (no sputter at all). Perfect!
@LegendaryGamingMods
2 жыл бұрын
Just wanted to say thank you for the video. I was getting watery/acidic coffee out of my Moka, but now I get rich dark coffee with a smooth flavor and tremendous depth of palate. I now pre-boil my water, pour it into a cold base, put my grounds in, pour just a touch of the freshly boiled water over the grounds to start the bloom, and then put over medium heat (glass burner stove) and control the temperature near the end to get a clean extraction. My morning cup of coffee is now amazing! Thank you!
@potatotr33
2 жыл бұрын
I think it could be interesting to look at the design of the lower chamber. Does more or less airspace at the top mean higher and lower brew temp because it's more area that needs to get pressurized? Does lower chamber design dictate how the water raises once heated? Space vs mass of water vs surface area (tall and narrow vs wide and low) Also, a larger thermal mass could be interesting to experiment with, like a larger steel plate that would heat slower and lose heat slower.
@MalkavianC
2 жыл бұрын
An add on to this would be noting how the placement of the pressure valve (if indeed you shouldn’t fill above it) restricts capacity and impacts the ratios you brew with
@jamesmcpherson3924
2 жыл бұрын
This is a really good thought. I could see using a side chamber with a bladder, or sprung piston to have a reservoir of pressure to remove it from the heat but continue the brewing.
@PEEINFACE
2 жыл бұрын
What about the bottom shape of the funnel compared, some straight flat some others radius in. I'm willing to bet that makes a difference.
@michaelkrupa5910
2 жыл бұрын
James: “Warning. This video gets very, very nerdy” Cousin Avi: “I know. That’s why we’re here”.
@garfieldcouch4443
10 ай бұрын
Per the comment about the use of the heat diffuser plate, I started heating mine over a tiny castiron plate. It makes the sputtering much easier to control. Thanks!
@RC534
2 жыл бұрын
Regarding the observations with the aluminum vs stainless moka pot. It actually made perfect sense 😀. As a mechanical engineer I've done calculations on thermal heat transfer and there are two heat transfer phenomena that play a mayor role here. First: heat transfer from the coffee heated trough the bottom of the pot. Second: lateral heat transfer trough the material of the pot. Now with the stainless pot the first phenomenon will be dominant. With aluminum, which has a much higher thermal conduction rate trough the material the second phenomenon appears to be dominant. The difference will also there because aluminum moka pots tend to have a thicker wall thickness then stainless steel pots (I've had both) because aluminum has a lower mechanical strength than stainless steel thus more material is needed. This extra wall thickness facilitates heat transfer across the moka pot next to the higher heat transfer rate of aluminum. It's the same reason why expensive aluminum or copper (even higher thermal conduction rate) have a thick bottom to spread heat evenly. Love the spray paint approach btw!
@jamespetroski1147
2 жыл бұрын
Great comment! I've been a thermal engineer for almost 40 years and you said this well. What James talks about is great as he's not an engineer and you could say this is "above his pay grade" - nonetheless he does well. The only additional comment I'd make is this is about more than just conductivity - it's also about heat storage (so Cp, specific heat at constant pressure) is important. So, in reality, this evaluation needs to look more at the thermal diffusivity of the materials (Cp, density, thermal conductivity) because all of those material parameters are important.
@johannesalbrecht2503
2 жыл бұрын
I have been looking at a bialetti moka pot for 4 years now, the second James finishes his moka series I'm buying it.
@richardemerson8075
2 жыл бұрын
From personal experience I recommend the stainless steel version. It feels and looks so much nicer. And it comes with a silicone gasket, not rubber -- doesn't need replacing. Plus you can still use it if you ever get an induction hob.
@johannesalbrecht2503
2 жыл бұрын
@@richardemerson8075 and the 2020 brikka version of the mokq pot.
@hylkart
2 жыл бұрын
I was surprised you didn't look at the amount of coffee used as a variable. I'd imagine that less coffee would both reduce extraction as there is less to extract, but also pressure, as there is less coffee to press against. What would be the recommended coffee to water ratio?
@willinwoods
2 жыл бұрын
Ok, so now I've arrived at a recipe with a pretty good flow to it! This is for a 3-cup Moka Express: I grind 16 g of beans on the fourth highest setting on my Wilfa WSCG-2 (that's about three clicks from where it actually says 'Moka,' as this setting seems to get most of the grains in the 300-700 micrometer range). Just before loading the basket, I set the smallest heating plate on my electric stove to medium heat (4 out of 6). Then I bring some water to almost boil, about 80 degrees C, in an electric kettle, and proceed to put about 160 g of it in the pot base. Then I assemble the pot (often a towel or mitten is needed, since the base gets hot fast) and place it on the heating plate. When I hear a soft sizzling, I turn the heat down (3 out of 6), and when the coffee is actually starting to flow, I turn off the stove completely and move the pot almost halfway off the heater. As soon as I hear the first hint of "spitting," I remove the pot from the heater completely. I found I can get 125-130 grams of coffe out of it this way, which I then dilute to approx 160 g with water from the kettle (as per James's recommendation). Really good.
@lichen8855
6 ай бұрын
This episode was very interesting for me as, over the years of using mine, I have felt it to be my most straight forward way of brewing coffee for me. I primarily brew french press. With the moka pot I have used a medium-dark roast, grind it right up near to the point where it will not cause the pressure valve to open, put in cold tap water, put it on maximum heat on a regular stove and take it off once it starts sputtering. I typically add a little water and to me it's a good strong cup. I now see that I should experiment a bit.
@flaviusa5621
2 жыл бұрын
As an Italian, the way I've always been explained how to brew in a moka is that you're supposed to put water in the lower chamber specifically to just below the safety pressure valve, now I don't really know if the water amount James is using goes up to that level or maybe lower, or even if the water to air ratios even play a role. But that may explain why it was fussy to use. If anybody can correct me on the valve level thing being an urban legend feel free to do so.
@lucaboschian4205
2 жыл бұрын
The valve is a safety feature and is supposed to pop if the chamber reaches a certain pressure. Before they contained a small ball of metal which would shrink when it reaches a certain temperature/pressure combo an shoot out of the valve. Nowadays it's probably just a pressure operated one way valve. Point is, if it's below water level it can't work!
@Ateka9
2 жыл бұрын
@@spamcan9208 You can fill past the valve if you want. If there's too much pressure, it will evacuate the excess no matter what. More water in the chamber doesn't render the valve useless.
@spamcan9208
2 жыл бұрын
@@Ateka9 oh, you're right, I feel stupid now that I think about it. You can actually pull it back, it's like a spring loaded needle thing. I'll blame it on lack of sleep and that I haven't had my coffee yet lol.
@drmoss_ca
2 жыл бұрын
200ml of water in those stainless pots is well below the safety valve (I know for sure, having just emulated this whole process with mine). If you fill above the safety valve you are likely to get the valve blowing out the incompressible water even if the pressure has not reached dangerous levels.
@flaviusa5621
2 жыл бұрын
Now that i think about it, when I leave the moka on the flame too much it will start that final phase of boiling no matter the initial water amount
@Jeereemyy3
2 жыл бұрын
James really is dDavid Attenborough of coffee world !
@robertherz5820
2 жыл бұрын
Just an idea about the heat distribution stainless steel versus aluminium: Look at the ratio upper to lower part of the pot in terms of weight/mass. I may be that the steel pot is more massive at the bottom part…
@dodaexploda
2 жыл бұрын
My understanding is that aluminum will spread heat out very fast. Stainless steel not as much. Part of me wonders how much of the heat on the stainless steel one is from hot air heating up the outer face of the stainless steel. For aluminum if the outter face heats up it will quickly spread it through out the pot. I'm not sure how much this would make an impact.
@SabreMc
2 жыл бұрын
I also wonder if the shape may be a factor, based on how the outline of the flame interacts with the sides of each brewer
@andrewvickers4487
Жыл бұрын
As a newbie I had to replay more than I care to admit but there is a tonne of useful advice here - many thanks James! Wondering what else I might glean in the next episode - outstanding work!
@careylee2595
9 ай бұрын
For convenience and safety while sailing, I would brew the coffee using the moka pot during calm periods and decant the brew into a jar. When i wanted a coffee, I'd boil some water for an americano or use chilled water for a cold coffee. Another plus was the grit that did come through the brew would settle in the jar ( if we had calmer seas) And I'd get a cleaner cup. Delicious. I've kept this practise even while on land or at dock. Grinding the local Costa Rican beans and brewing with our Moka pot has the neighbours coming around asking how do we make coffee that smells so good.
@jo.comics
4 ай бұрын
Love that!!
@patrickh8602
2 жыл бұрын
My theory for a Moka pot has always been lower heat, more time, better coffee.
@hungtrumno
2 жыл бұрын
My theory is always to prepare for high temperature right at the beginning (boiling water + preheated base), and to cut the flame right after it releases the coffee out, and then keep it on the plate to use the remaining heat to continue the brewing process.
@sasvimnovitube
Жыл бұрын
Just after watching this I started to really appreciate how straightforward and satisfying using Heroin actually is.
@CHIMPOaGOGO
2 жыл бұрын
Thanks for mentioning the electric hubs. Every technique video I've seen on the moka had a gas range. Happy to see that sliding the pot to the side to control the heat is the solution I also found.
@spec049
2 жыл бұрын
As an Italian I’ve been brewing pretty much exclusively with a moka pot since I was 8, it’s truly beautiful to see the science behind it, so thank you for this amazing video! I was wondering, does it make any difference whether the top lid is open or closed during the brewing process?
@sO_RoNerY
2 жыл бұрын
I would think not.
@mvl6827
2 жыл бұрын
Cools down quicker…
@big_reality6112
2 жыл бұрын
Ok, from an engineering perspective, here are a couple of thoughts on the differences between heating times of the aluminum pot vs the steel pot. As you said, aluminum is more thermally conductive than stainless steel, meaning heat flows through it much more easily. What this should mean for our experiment is that heat transfer from our aluminum moka pot to the water is greater than the heat transfer from the steel moka pot to the water. It's also important to note that the aluminum moka pot will loose heat to ambient faster than the steel moka pot since the thermal convective coefficient is much higher (this is why heat syncs are made of aluminum. The heat is sucked out of the CPU quickly and is quickly sucked out of the sync by convection). Lastly, the thermal camera is picking up temperature of the outside of the moka pot and not the inside. So take these facts together and here is my educated guess at what is happening: The flame heats up both moka pots and heat is transferred into the water by both moka pots. Due to the higher thermal conductivity of the aluminum, more heat is transferred into the water from the aluminum moka pot than is transferred into the water by the steel moka pot; conversely, this means that more heat is retained in the steel moka pot than the aluminum moka pot, heating up the outside of the steel moka pot more than the aluminum moka pot. As heat travels up both moka pots through conduction, more heat is pulled out of the aluminum moka pot than the steel moka pot through convection to the ambient, so the upper chamber of the steel moka pot heats up faster. Then as the pressure builds up in the steel moka pot, water is pushed though the grounds at a cooler temperature in then the aluminum moka pot. That's why you can see it rising in the steel moka pot at about 26:11 in the video. Essentially, what you say at 26:28 is exactly right. Stainless steel will insulate the water better than aluminum. The difference in temperatures between the aluminum moka pot and the water should be much less thank the difference in temperature between the the steel moka pot and the water. The steel moka pot will have a lower brew temp and will also hold a thermal mass for longer than the aluminum moka pot.
@imagilink7797
2 жыл бұрын
Thank you James for this really excellent video. As a long time Moka user I still struggle at finding the best grinding settings for the Moka. Could you share your experiences about the optimal grinding settings?
@steelonius
2 жыл бұрын
It is very satisfying to hear how finicky these are. I have had so many extremely delicious coffees from a Moka pot and even more horrible bitter ones. I have a love hate relationship with the pot because I'm convinced it is capable of making a delicious brew but have had enough bad experiences that I keep trying different methods for brewing. This was a very enlightening video on the subject. Thank you so much!
@christopherseivard8925
Жыл бұрын
Thank you so very much. I own a Bialetti. We have been literally around the worldTogether.Most of my techniques have been learned through trial & error. I am recovering from a stroke.( I lived) I have learned that Everything improves brewing.
@ahikernamedgq
2 жыл бұрын
James Hoffman could be called, without irony, a coffee scientist.
@StormNinjaPenguin
2 жыл бұрын
I’m just happy that future generations will have this information available.
@RabbiEvans
2 жыл бұрын
Thank you! I have watched so many moka pot videos and it has been a struggle to get consistently good results when I vary anything regardless of how I try to compensate. I have a large moka pot and a small one, both aluminum. I have tried all sorts of brew temperatures and grinds and roasts and have learned a lot of things not to do. I really appreciate this video series. One thing I would say I have learned myself that is not in these videos: A good reason to not overfill the basket is because if _any_ grounds get into the area where the base is twisted onto the top part, then you will never get a good flow of coffee and only ever get a spitting mess of a flow coming out.
@AllFouRoux
2 жыл бұрын
I can't believe just watched a 33 minute video on a Moka Pot and still found it entertaining throughout.
@miticapecheanu1312
2 жыл бұрын
i tried the dilution advice, adding about 55g water to 75g of concentrated coffee. i used lavazza qualita oro which i grinded using the mocca setting on a wilfa svart. WOW! the result is fabulous! thank you james, you are a fantastic tutor!
@ericjanusch3032
2 жыл бұрын
I made a pot using this slower heating method on my electric range using a cast iron trivet suspended on 3 points turned off the heat when the first liquid came up the spout…. Hardly any sputtering… much less bitter cup… wow!
@nazgullbg
2 жыл бұрын
As a moka pot lover, I have been patiently waiting for this video for quite some time, and it did deliver above my expectations. Thank you! Regarding the blooming phase - something I have been doing with my moka pots that I believe have significantly improved their taste, was to cutoff heat as soon as coffee starts exiting the chamber, and then let the coffee bed soak for about 30-40seconds (and bloom?) while some tiny amounts of coffee keep slowly oozing. Then I will put the coffee back on the hot hob and let it slowly extract. Is pausing the heat to let the coffee soak something that you would advise against given your new research?
@Weeem
2 жыл бұрын
Does it taste better than not doing the soak? That is you're answer
@boydvo8192
2 жыл бұрын
That is the same technique that the Wired Gourmet uses in his moka pot voodoo video so it could be beneficial.
@nazgullbg
2 жыл бұрын
@@Weeem it does, yes
@sO_RoNerY
2 жыл бұрын
@@Weeem *your* answer. You're is short for you are, your means one's self/ownership
@EtruskenRaider
2 жыл бұрын
I just found another variable. I was gifted a new classic Moka Pot ten years ago and it’s been a mainstay. It’s taken a few licks over the years but it’s clean and functional. On a recent trip to Italy, I bought a brand new Moka Pot of the same type. On returning home, the new pot produced substantially less coffee before sputtering with the exact same technique. On a whim, I weighed the components and the base/boiler section of the 2022 Moka was 100 grams heavier than the 2012 Moka. I don’t know when or why the change was made but the mass of the boiler obviously significantly changes heat transfer.
@phatmilkers2074
2 жыл бұрын
Hi James, nice series, because in these last days I was trying to do my own understanding of the perfect Moka according to my own taste. Now, at a certain point, since I usually use bottled water (because of it's lower mineral content), I didn't have any on hand and being lazy I didn't want to go grab one downstairs. But. A bottle of sparkling water was at hand, so I said "yeah, why not try using sparkling water". And so I did. I did this twice: first time, I heated the water at 70°C (also because I was scared of the pressure that migght build) and the moka came out a little better in comparison to the usual: better taste and aroma, little more body. The second time I thought about trying the sparkling water at room temperature (about 21°C). So just out of curiosity, when the coffee was coming out, I used a kitchen thermometer to mesure the T of the brewed coffee and it was at 33.4°C. Was very much surprised, because I was expecting a lower temperature due to higher pressure, but not THIS LOW. And also, the coffee was terrible: it had a weird/funny taste, like "old" sparkling water, and plus it was cold so 🤢. But besides the taste, I found it interesting. And now that you are making this series, I am very glad to know that somebody else has the technical equipment and time and knowledge to make a better experiment than what I possibly could. Keep it up!
@specialk22tt
2 жыл бұрын
Just gonna say this once: Cuban coffee
@fraenkiboii
2 жыл бұрын
I had a classic Bialetti Moka Pot for years and years and using it on my regular kitchen stove, I was always able to create a delicious cup of moka. Recently, I moved to a new flat and now I've got an induction stove. So I upgraded to the new Bialetti Venus. I haven't made one single drinkable cup since. It's horrible. The dishwater that comes out of there is always sour, even though I've tried the finest grain grade on my grinder. I've tested all the grinder grades iteratively, no improvement. I've tried inserting boiling water first, no improvement. I think it has something to do with the heat distribution and stepping coming from the induction. The heat it generates comes in short batches and everything seems to go very quickly, no matter which heat setting I'm on. I've tried boiling the water first and when the first drops come out at the top, I turn it down from say 9 to 2-4. No improvements. My tap water is hard (15°dH - 2.67 mmol/l). So I tried bottled water (Volvic) which most say is "ideal" for coffee. No improvement. Does anybody have the tiniest hint for me on what I missed so far?
@keithbozin1228
2 жыл бұрын
Once the coffee starts coming out set hob to low setting. Mine makes great coffee that way
@rikimiki12
2 жыл бұрын
All induction heaters I've seen work in bigger or smaller impulses. The better ones have some power adjustment too but they still do on/off at a relative slow rate. Maybe there are models with real adjustable power. Anyway, I don't think induction is good for moka or ibrik coffee. Get a small burner and a use it instead. Even a small camping gas burner would be ok
@DrFod
2 жыл бұрын
I hate my induction stove, cooking on gas is superior in every way.
@JeongtaeRoh
2 жыл бұрын
Why don't you buy a portable gas stove? It looks your Moka Pot deserve it.
@andrewzach1921
2 жыл бұрын
Maybe use a induction adapter plate similar to what James was using with the gas stove if such a thing exists.
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