r/mokapot

Is the coffee from these any different from the coffee from a regular moka pot?

It’s sweet almost like added sugar, tastes almost like hibiscus tea.

coffee is grandoro kilambe (their dolcevita is also very good), Giannini 6 cup, 28 grams ground at 20 clicks, Comandante Tigershark, 170 ml 90 C water in, 115 ml out, brewed with an aeropress filter.

Time to enjoy this Sweet Blonde Espresso Roast. Double Moka for me and an Americano for my wife. Cheers!

Guten Morgen 😊

Bialetti Break, 3 Tassen (Second Hand),

Vorgemahlener Kaffee (Kaufland bio).

Kochendes Wasser, bis knapp unter dem Ventil aufgefüllt,

Kaffeebehälter locker gefüllt, mit dem Stiel des Löffels glatt gestrichen und 2x aufgetappt.

Aus einem Kaffeefilter zugeschnittener Filter, nass an das Sieb geklebt.

Gasherd, kleinste Fläche, kleinste Flamme.

Mit dem vorgemahlenen Kaffee komme ich mir vor wie ein Banause, aber für mich ist das (verlängert mit heißem Wasser und Alpro Not Milk) der leckerste Kaffee, der preislich alltagstauglich ist.

getting into moka pots and need help figuring out if this is worth 8 bucks off fb market place or if I should just wait and get the 3cup bialetti?

Bustelo fans, this one’s for you!

As a Cuban American, I’m loyal to my Bustelo — and I just found these at HomeGoods. Never seen them before and had to share. Bought me one for the collection. Cool find!!

Got a Bialetti induction moka pot for my birthday! This is my first time trying it out (after the 3 brews we’re supposed to dispose of). Any comments/suggestions/feedback welcome! Not really sure how the flow is supposed to look like.

Sorry for the shaky vid, I was scared that it would sputter and hit me lol

Thanks everyone!

it started spurting everywhere after i took this video. im assuming my grind is maybe too course? its more course than the pre-ground coffee i was using because i read that moka grind is supposed to be more coarse than espresso grind but i'm thinking maybe i didn't grind it fine enough.

I rushed home from work because I saw that I had a special delivery. The Blond Sweet Espresso Roast arrived. Sweet and chocolaty though not quite as thick a mouthfeel as my 6bean blend. No bitterness just a truly pleasant Moka. And bonus…I was able to use the same grind size too. Cheers!

I wish this part of the day could last just a bit longer.

Not sure what type of Moka Pot this is. My mom said her mom had given it to her and it’s been in our storage room for what I can only assume has been 15 years.

70:30 Blend of Arabica and Robusta

Stockholm Roasters Co. Bordeaux & Roastery Coffee House Harley Estate Robusta

Brewer: 1 Cup Moka Pot

Dose: 11gms Espresso fine grind

Brew Water: 45gms Hot water

Yield: 30gms

Final Drink: Americano 1:3 Ratio

I like to enjoy coffee a little later in the evening. Around 29 grams of columbian supremo, with a small coffee filter leading to the carafe. I fill the basket, then spend some time tapping the edge to settle everything (I need a Weiss distributor!) That IS some sugar in the grounds, helps make a sweeter brew. Medium heat, half-off the burner once the brew starts. I like to run some cold water on the bottom chamber once it's finished to really halt the process. Finish in one of my favorite ceramic mugs with half and half and brown sugar.

Hello, I have bought a 6-cup stainless steel moka "China edition" (if you know what I mean) and I am facing some difficulties regarding the taste. I am not sure what to adjust and how it will affect the taste. I like my coffee when it's acidic.

Here is some information about my moka:

The basket holds 26 grams of medium-light roast coffee when filled to the brim, no tempering;

The tank holds 320 ml of water when filled almost to the valve level;

When the brewing is done, there is ~70 ml of water left in the tank.

I am using Timemore C3 ESP manual coffee grinder with 1.4 clicks (around 460 microns).

I am using almost boiling mineralised water VodaUA, low heat, the brewing usually takes 80 seconds, give or take. I also use a paper filter placing it above the basket.

The questions I have:

When using 320 ml I don't feel any acidity in the coffee, but I wouldn't say that the bitterness is that unpleasant. Should I lower the amount of water or increase the grind size, or both? How will it affect the taste, how to understand what should be the next step? What ratio should I aim for? I know the recipe for 3-cup Bialetti with filter that uses 8.6 ratio (130/15), and for 1- and 2-cup mokas it's 7.5 (60/8 and 90/12) for medium-light roast, but the physics of baskets are quite different for these 3 and the 6-cup so I am not sure how to adapt them properly. What about diluting it with water after brewing, is it ever an option?

So far I have used Peru Amazonas and Honduras Guara Verde, both washed, 2-3 weeks after roasting.

Heute war wieder so ein Tag, wo ich nicht ganz sicher war. Willst du eine Tasse Mocca oder doch eine halbe Tasse aus der Mokina 🤗 dann macht man halt beide👍

I'm a new Moka Pot user (got a standard 6-cup bialetti). Recently I made several pots to store in the fridge so I can take some quick swigs if I don't have time to brew in the morning. The coffee tasted so amazingly good, I wondered what else it might be good for.

So, I spooned a few tablespoons over some ice cream, and it turns into a delicious frozen coffee shell. Makes it taste like legitimate coffee ice cream (not too strong, not too weak).

Highly recommended.