To me, the Moka pot is always a funny (and reliable) example of design and the many ways people make their own interpretations of it. Ask any friend to describe how, exactly, they make coffee with it. There should only be one way, and everyone is sure that their way is the correct one. Yet, there are so many variations of this, it's crazy. From grind size (more coarse than espresso, less than filter), to grams and fill-level (brush off, or exact measure?), to those still convinced it needs tamping (it does not!). Then temperature (as hot as, gas stove burn-it-with-fire, or slow-build) and even lid philosophy (open while it heats, open after it has started bubbling) — and when to close it off, after the first bubbles, once it's been bubbling, until the water is gone, etc. Also, what beans and roast profile? Espresso? Crema? Filter?
Nuances, sure, but every single time I ask someone about their Moka pot, they have a slightly different way of using it than I have.
Case in point: I fill water up to just touching/under the valve, then use a medium-coarse grind with dark espresso beans, with enough coffee to fill the basket level, no tamping brushing off or touching. Then heat it hard on gas if available, leave the lid closed while it builds up but open immediately with the first bubble and put it off the heat. Let it continue for another half minute and then pour. And you?
Most likely you've seen this, but it should be mentioned James Hoffman has spend some time experimenting with the Moka pot and has published his preferred technique on youtube [1]
A key quality of life improvement for me was to realise that you can eject the grounds from the filter funnel by putting the tube to your lips and blowing gently, ejecting the coffee puck into the food waste / compost bin. The Moka pot then becomes an almost zero-cleanup way of making coffee.
You need to do this after the pot has cooled enough that the aluminium won't burn your lips, but soon enough that the coffee grounds haven't continued to swell and wedge themselves in place.
We have the same process but I add a bit more coffee so that there's a little "mound" in the middle, heat it low&slow and after the coffee starts to come out I'll sometimes pour my cup when it's about 3/4 done[0]. But you're right everyone has their own little process, I guess that's the beauty of having something a bit more flexible than "push button, receive nespresso"
[0] - The "tails" (to borrow distilling terminology) can be a little bit watery - if you do this and put it back on the hob for a few minutes you'll see that the rest of the coffee is noticeably more translucent.
> There should only be one way, and everyone is sure that their way is the correct one
I'm 100% sure the way I do it is correct, and that this is the only correct way to do it: put water in the bottom, coffee grounds in the filter, close the whole thing, put it on the stove top, wait for it to brew.
The rest is details, even if we can obviously optimise the shit out of those details.
"It depends". Someone who prefers a slightly bitter coffee might enjoy slight tamping that slows the rate the water passes through the grounds and creates bitterness.
But your point is accurate: everyone has a slightly different way. I'd argue irrespective of the exact variation, the Moka Pot outperforms most other mechanisms for making coffee (other than cafe espresso machine).
Funnily, if you'd asked me at 6-monthly intervals for the ideal way to use a Moka Pot, I'd have given slightly different answers (i.e. each time I would have thought I'd mastered the technique, but by doing little experiments, and sometimes accidentally, I'd found slight improvements over the years).
All of those variables they described are a contention point in other coffee-making methods like espresso as well.
And many of those options are "correct", but depend on your preference - do you like more concentrated coffee? Do you like it less bitter? Do you want more caffeine? Etc.
Yeah we all have our ways. To me it makes coffee that is too strong (even though I kinda obsess over how I use my moka pot). And I'm lazy, so although I'm a huge coffee drinker and although I appreciate good coffee, I don't bother anymore...
I bought a full automated coffee machine. I pour grain in it and coffee comes out. It's way better than Nespresso capsules or "Senseo" etc.
Pro tip for for the rich and lazy people who want good coffee: just buy a JURA full auto coffee machine (it's a brand from Switzerland) and call it a day. They're pricey but they do the job very well.
For me it's cold water up to the valve, coffee up to the brim, no tamping, maximum power on induction stove and I turn it off as soon as it starts gurgling. I know some people say you should put hot water in it so it doesn't cook the coffee as long but on induction it boils in seconds anyway.
I used to have the classic aluminium one because I prefer the geometric shape but I switched to stainless steel when I got induction and it seems higher quality in general.
I enjoy the ritual personally, it's my favorite way to make coffee.
This is the thing that pisses me off a bit. You go to Italy, get a coffee from a Moka, it's going to taste dark, very roasted, bitter.
Then you have people that try to push their ideal coffee ideas to people saying that Italians don't know how to make coffee. If that's the case, then isn't it an extreme coincidence that the Bialetti was an Italian product???
I've seen tons of videos and comments about making the perfect coffee with a Moka, and most of them (save for James Hoffmann, where he says you should play around and find which parameters will make the coffee good for you), they try to push this stupid idea that "oh, if your coffee is bitter it's trash". Don't they understand that people have different tastes? For example, US coffee is terrible and tastes just like a very watered down coffee.
I've grown up drinking dark roasted coffee that have an intense flavor (not as intense as the Portuguese one, as that's literally a very black coffee). Anything not in this range tastes bad to me. I have a Moka at home and the thing that annoyed me a bit when I started brewing my coffee is that it had a reminiscent bitter taste that I definitely don't remember dripped coffee or espresso coffee having it. Since then, I watched James' video and decided to give a try to his techniques and some of them actually helped remove this strong, bitter flavor at the end.
Just to make sure people understand, it's not the bitterness of the coffee itself, but it's a bitterness that feels like it's artificial, when you "burn" the coffee in the Moka.
Another thing I strongly disagree with so-called coffee connoisseurs is that they say that Bialetti's claim that the Moka shouldn't be cleaned is a myth. This is like saying you shouldn't listen to your car's manufacturer to go to the mechanic every X thousand kilometers, but should rather go earlier, because, sure, a random dude on the internet knows more than the engineer who designed the car.
FWIW, Bialetti says you Moka pot shouldn't be cleaned with anything else other than running water, if you need to remove limestone you can use vinegar or another product, but then you have to brew 3 coffees before the Moka is ready for daily use again.
I was always ad hoc with my Moka pot. Just up to the valve with water and fill the basket with grounds. If I'm using a Moka pot, I'm okay with a range of strong flavor. Since getting an espresso machine, I don't use it very much anymore. These days, I'm mostly using a Technivorm Moccamaster in the morning and a Gaggia Classic Pro for espresso drinks. A v60 is a love of mine as well when I get some new, fresh beans.
The exact same process right up to the last step. I don't leave it for 30 seconds I dump the coffee straight into a mug. I believe the bitter tastes come through at the first bubble.
I think what you're pointing out is often an indicator of good design. In terms of robustness but also the variation in interaction and use the design facilitates.
Should there? I imagine different people have different characteristics they prefer in their coffee, so different methods of using the pot would be expected and proper.
> Also, what beans and roast profile? Espresso? Crema? Filter?
For what it's worth, and I know I'm playing right into the funny part here, every time I talked to people who deal with coffee for a living - roasters, baristas, growers, coffee shop owners - they all said the same thing for this - espresso. They said filter is wasted here as it's intended for a different method entirely, while crema wasn't ever mentioned.
I put water in. Sometimes I’m below the valve sometimes not.
Put pre ground coffee in. Sometimes I fill it all the way. Sometimes I leave a little room. Whatever.
Blast it with heat until it’s blowing air. Donezo.
I use Lavazza Crema e Gusto. It’s a robusta blend so very forgiving because it’s gonna be a little bit bitter no matter what. I always add some sugar so this isn’t a problem.
Also lol at “dialing in” a moka. Give me a break.
The reason why I use a moka is because I can get a good coffee without fussing.
The main issue is that it’s actually fairly difficult to brew a good coffee with a Moka machine. If the stove is too hot, all the water will go through the coffee and then the whole thing will boil and spurt, and the coffee will be terrible. If the stove is too low, not all the water will go up and you’ll end up with not much coffee. And you have to stay close to be sure to not screw it up, which is annoying cause it takes a few minutes to boil.
It’s also annoying to clean, and you need to cool it down before making a second pot. If you cool it down too fast, you’ll create a vacuum, and you won’t be able to unscrew the thing.
I am not sure it works on induction stoves, and on gas stoves, you often have to add a little steel thing to hold the pot in place.
It was a smart and cute little device when it was invented, but let’s be honest, it’s highly inconvenient, and it’s not making a particularly good coffee either.
To me, it’s not the coffee snubs that should be shamed, it’s the people holding on to a less-than-ideal device, just for the sake of nostalgia.
> It was a smart and cute little device when it was invented, but let’s be honest, it’s highly inconvenient, and it’s not making a particularly good coffee either.
Sorry, but how much more inconvenient is it to clean the Moka compared to Nespresso or regular espresso machines? Their cleanup process is so much more complicated and requires much more time than just rinsing the Moka in water and removing any residual coffee grounds on the pot.
> It’s also annoying to clean, and you need to cool it down before making a second pot. If you cool it down too fast, you’ll create a vacuum, and you won’t be able to unscrew the thing.
That's why you should buy bigger pots. In theory, a standard sized Moka pot can make 6 cups of espresso. I had my family over and we had Moka coffee every day, with a standard sized Moka pot we could make just enough coffee for 3 people in a single brew.
I do agree that it can be tricky to get the right coffee good for your taste, but then it depends on your laziness to do the coffee. If you don't want any work at all, just buy a Nespresso, or a smart coffee machine so that you can brew your coffee from your phone.
The biggest knock against the Moka is that a simple pour over filter is far easier to use, clean, and maintain while also making dramatically better coffee.
When it comes to both style and function, it's hard to beat a Chemex. Ubiquitous enough you can buy it in Whole Foods, and so well designed it's in the permanent collection at MoMA. If $50 is too pricey or you don't want to use glass, you can get a Melitta-style drip cone for less than $10.
> It’s also annoying to clean, and you need to cool it down before making a second pot. If you cool it down too fast, you’ll create a vacuum, and you won’t be able to unscrew the thing.
I've always rinsed my moka pot immediately in cold tap water and had no issues unscrewing it during the rinse.
One of these days I do want to get a Alessi 9090 moka pot because there is no unscrewing to begin with.
Preheating the water in a kettle mitigates the temperature concerns and variability mentioned in your first paragraph.
For the Moka pot itself, medium heat on a stove is a good place to start, but you can easily fine tune that based on what the flow looks like after one brew.
For me it's also the process that makes it so rewarding. The grinding, packing, listening to it bubbling on the hob, the smell, the gurgle at the end and finally the pour. Then you also get a nice cup of coffee! It's an amazing "gadget".
If you enjoy coffee and haven't tried one, you're missing out.
I bought my Moka pot in October of 1971 for $4.99, new. It has been in continuous use since then, with the only maintenance being the replacement of the rubber gasket. Try that with your Nespresso.
Sadly manufacturing quality has declined since manufacturing was moved out of Italy[0]. Or, Amazon commingled counterfeit inventory—impossible to know for sure unless someone buys and scans another one!
A few weeks ago, I was talking to my parents about coffee percolators, which is what the Moka pot seems to be. My mom and dad have a bunch from the 1950s, which they sometimes use.
The cool thing about these percolators is they have a little glass dome that lets you see the percolation in action.
If you're unfamiliar, you can see what that looks like in this old Maxwell House commercial:
The reason I bring this up is that I asked my parents why percolators fell out of favor, and apparently drip coffee makers became popular because they are easier to clean and don't recirculate the liquid and, therefore, won't burn the coffee like a percolator might. I find this interesting because I then asked them whether their percolated coffee ever tasted bad or burnt, and they said no – and now Moka pots have become trendy.
One generation's discarded tech becomes a new generation's hipster product. (no insult intended!)
I actually don't like coffee, but I think it'd be cool if retro percolators could make a comeback.
“Bialetti didn’t invent the Moka. He just made it famous. A man named Luigi di Ponti designed the appliance in 1933 and sold the patent to Renato’s father Alfonso Bialetti, an aluminum vendor.”
I'm Dominican-American. The Dominican Republic LOVES these things. Incredibly cheap, very fast and brews super strong due to the percolation effect. Coffee via moka pot was my first exposure to coffee, and I still make coffee this way occasionally. It has a very unique "espresso but also not" flavor that tastes really great with certain types of beans.
I really enjoy my moka pot. They can take a bit of work to dial in, but for an espresso style drink I can't think of any other brew method that is as cheap and simple.
I own a Moka pot. It's my favourite for campsite coffee. It works best with Illy Moka ground coffee. Doesn't work at all with espresso grind.
I don't particularly like the coffee that comes from it. But then I don't really like espresso either. I prefer filter coffee. But for camping it's by the most convenient option. The Aeropress comes close, but still requires pouring between vessels etc.
The trouble is, though, I bought my Moka pot years ago and I don't expect I'll ever buy another. I might replace the rubber gasket, but that's it. Unlike pods or filter etc there's no consumable parts which is wonderful but in this day convenience via consumption is what people want. And it's a win-win for that businesses selling consumables.
Moka pots are a little too fiddly for me. You need to be careful with the water temperature (and a few other variables) for it to not produce overly bitter coffee.
Since these days I'm only making coffee for myself, I almost always use the Aeropress. It's perfect every time.
I was quite annoyed when I dropped my 13yo one and broke the handle. Then I discovered they sell replacement handles! 5 minutes with a hammer and punch later and it should be good for another 13 years (or till I next drop it)
Moka pot is such a wonderful little invention! If you haven't tried it yet, I highly recommend giving it a shot (pun intended).
It produces great tasting espresso (the flavor is just a little different that from an espresso machine) and it's quick to clean. It's much cheaper and practical for home use and I can't comprehend why an "average" coffee drinker would need anything else (except perhaps AeroPress, which is equally great). Espresso machines have their place, but I see them as a good solution coffee aficionados or when you brew a lot of coffee.
I just received a Moka Pot for Christmas. After spending a few weeks taking notes and adjusting the grind size and amount I am very happy with it. I found that the 7 setting on my Induction stove leads to very little bitterness.
I think that the Moka pot on the induction range to be a nice demo of induction's benefits over gas or electric(resistant) ranges. Extremely accurate and reproducible heating, decently fast, and basically no waste heat. Instant off as well without needing to move the pot.
I drink 3-4 cups using an espresso machine at home, but whenever I travel I find that my 3-cup moka pot makes almost as good tasting coffee consistently. Some tips:
[+] [-] mittermayr|2 years ago|reply
Nuances, sure, but every single time I ask someone about their Moka pot, they have a slightly different way of using it than I have.
Case in point: I fill water up to just touching/under the valve, then use a medium-coarse grind with dark espresso beans, with enough coffee to fill the basket level, no tamping brushing off or touching. Then heat it hard on gas if available, leave the lid closed while it builds up but open immediately with the first bubble and put it off the heat. Let it continue for another half minute and then pour. And you?
[+] [-] sharperguy|2 years ago|reply
[1]. https://www.youtube.com/watch?v=BfDLoIvb0w4
[+] [-] jarvist|2 years ago|reply
You need to do this after the pot has cooled enough that the aluminium won't burn your lips, but soon enough that the coffee grounds haven't continued to swell and wedge themselves in place.
[+] [-] smcl|2 years ago|reply
[0] - The "tails" (to borrow distilling terminology) can be a little bit watery - if you do this and put it back on the hob for a few minutes you'll see that the rest of the coffee is noticeably more translucent.
[+] [-] pdpi|2 years ago|reply
I'm 100% sure the way I do it is correct, and that this is the only correct way to do it: put water in the bottom, coffee grounds in the filter, close the whole thing, put it on the stove top, wait for it to brew.
The rest is details, even if we can obviously optimise the shit out of those details.
[+] [-] nomilk|2 years ago|reply
But your point is accurate: everyone has a slightly different way. I'd argue irrespective of the exact variation, the Moka Pot outperforms most other mechanisms for making coffee (other than cafe espresso machine).
Funnily, if you'd asked me at 6-monthly intervals for the ideal way to use a Moka Pot, I'd have given slightly different answers (i.e. each time I would have thought I'd mastered the technique, but by doing little experiments, and sometimes accidentally, I'd found slight improvements over the years).
[+] [-] kozikow|2 years ago|reply
And many of those options are "correct", but depend on your preference - do you like more concentrated coffee? Do you like it less bitter? Do you want more caffeine? Etc.
[+] [-] TacticalCoder|2 years ago|reply
I bought a full automated coffee machine. I pour grain in it and coffee comes out. It's way better than Nespresso capsules or "Senseo" etc.
Pro tip for for the rich and lazy people who want good coffee: just buy a JURA full auto coffee machine (it's a brand from Switzerland) and call it a day. They're pricey but they do the job very well.
[+] [-] chpatrick|2 years ago|reply
I used to have the classic aluminium one because I prefer the geometric shape but I switched to stainless steel when I got induction and it seems higher quality in general.
I enjoy the ritual personally, it's my favorite way to make coffee.
[+] [-] eweise|2 years ago|reply
[+] [-] xinayder|2 years ago|reply
Then you have people that try to push their ideal coffee ideas to people saying that Italians don't know how to make coffee. If that's the case, then isn't it an extreme coincidence that the Bialetti was an Italian product???
I've seen tons of videos and comments about making the perfect coffee with a Moka, and most of them (save for James Hoffmann, where he says you should play around and find which parameters will make the coffee good for you), they try to push this stupid idea that "oh, if your coffee is bitter it's trash". Don't they understand that people have different tastes? For example, US coffee is terrible and tastes just like a very watered down coffee.
I've grown up drinking dark roasted coffee that have an intense flavor (not as intense as the Portuguese one, as that's literally a very black coffee). Anything not in this range tastes bad to me. I have a Moka at home and the thing that annoyed me a bit when I started brewing my coffee is that it had a reminiscent bitter taste that I definitely don't remember dripped coffee or espresso coffee having it. Since then, I watched James' video and decided to give a try to his techniques and some of them actually helped remove this strong, bitter flavor at the end.
Just to make sure people understand, it's not the bitterness of the coffee itself, but it's a bitterness that feels like it's artificial, when you "burn" the coffee in the Moka.
Another thing I strongly disagree with so-called coffee connoisseurs is that they say that Bialetti's claim that the Moka shouldn't be cleaned is a myth. This is like saying you shouldn't listen to your car's manufacturer to go to the mechanic every X thousand kilometers, but should rather go earlier, because, sure, a random dude on the internet knows more than the engineer who designed the car.
FWIW, Bialetti says you Moka pot shouldn't be cleaned with anything else other than running water, if you need to remove limestone you can use vinegar or another product, but then you have to brew 3 coffees before the Moka is ready for daily use again.
[+] [-] jjice|2 years ago|reply
[+] [-] jszymborski|2 years ago|reply
That's precisely how I do it, and I was taught to do it this way by my mother as a kid, so you know at least two people who do it like you.
[+] [-] andersrs|2 years ago|reply
[+] [-] derbOac|2 years ago|reply
[+] [-] js2|2 years ago|reply
Our Bialetti stainless Moka pot hasn't been used in years.
BTW, Serious Eats thinks there's no one perfect recipe:
https://www.seriouseats.com/best-moka-pots-7570691#toc-what-...
[+] [-] JohnFen|2 years ago|reply
Should there? I imagine different people have different characteristics they prefer in their coffee, so different methods of using the pot would be expected and proper.
[+] [-] unknown|2 years ago|reply
[deleted]
[+] [-] BelleOfTheBall|2 years ago|reply
For what it's worth, and I know I'm playing right into the funny part here, every time I talked to people who deal with coffee for a living - roasters, baristas, growers, coffee shop owners - they all said the same thing for this - espresso. They said filter is wasted here as it's intended for a different method entirely, while crema wasn't ever mentioned.
[+] [-] paulcole|2 years ago|reply
Why exactly?
[+] [-] brandonmenc|2 years ago|reply
I put water in. Sometimes I’m below the valve sometimes not.
Put pre ground coffee in. Sometimes I fill it all the way. Sometimes I leave a little room. Whatever.
Blast it with heat until it’s blowing air. Donezo.
I use Lavazza Crema e Gusto. It’s a robusta blend so very forgiving because it’s gonna be a little bit bitter no matter what. I always add some sugar so this isn’t a problem.
Also lol at “dialing in” a moka. Give me a break.
The reason why I use a moka is because I can get a good coffee without fussing.
[+] [-] d--b|2 years ago|reply
It’s also annoying to clean, and you need to cool it down before making a second pot. If you cool it down too fast, you’ll create a vacuum, and you won’t be able to unscrew the thing.
I am not sure it works on induction stoves, and on gas stoves, you often have to add a little steel thing to hold the pot in place.
It was a smart and cute little device when it was invented, but let’s be honest, it’s highly inconvenient, and it’s not making a particularly good coffee either.
To me, it’s not the coffee snubs that should be shamed, it’s the people holding on to a less-than-ideal device, just for the sake of nostalgia.
[+] [-] xinayder|2 years ago|reply
Sorry, but how much more inconvenient is it to clean the Moka compared to Nespresso or regular espresso machines? Their cleanup process is so much more complicated and requires much more time than just rinsing the Moka in water and removing any residual coffee grounds on the pot.
> It’s also annoying to clean, and you need to cool it down before making a second pot. If you cool it down too fast, you’ll create a vacuum, and you won’t be able to unscrew the thing.
That's why you should buy bigger pots. In theory, a standard sized Moka pot can make 6 cups of espresso. I had my family over and we had Moka coffee every day, with a standard sized Moka pot we could make just enough coffee for 3 people in a single brew.
I do agree that it can be tricky to get the right coffee good for your taste, but then it depends on your laziness to do the coffee. If you don't want any work at all, just buy a Nespresso, or a smart coffee machine so that you can brew your coffee from your phone.
[+] [-] tylershuster|2 years ago|reply
[+] [-] swalling|2 years ago|reply
When it comes to both style and function, it's hard to beat a Chemex. Ubiquitous enough you can buy it in Whole Foods, and so well designed it's in the permanent collection at MoMA. If $50 is too pricey or you don't want to use glass, you can get a Melitta-style drip cone for less than $10.
[+] [-] gpderetta|2 years ago|reply
It is lower maintenance than an espresso machine and cheaper to replace. Good if you just want an espresso-sized caffeine fix.
> and it’s not making a particularly good coffee either.
On that I can agree :), but it is passable.
[+] [-] bondarchuk|2 years ago|reply
[+] [-] srid|2 years ago|reply
I've always rinsed my moka pot immediately in cold tap water and had no issues unscrewing it during the rinse.
One of these days I do want to get a Alessi 9090 moka pot because there is no unscrewing to begin with.
[+] [-] tedmiston|2 years ago|reply
For the Moka pot itself, medium heat on a stove is a good place to start, but you can easily fine tune that based on what the flow looks like after one brew.
[+] [-] throwaway290|2 years ago|reply
[+] [-] paxys|2 years ago|reply
[+] [-] oldandboring|2 years ago|reply
[+] [-] tussa|2 years ago|reply
If you enjoy coffee and haven't tried one, you're missing out.
[+] [-] _giorgio_|2 years ago|reply
Coffee leaves oily residues that gives the coffee an acid taste.
"For daily upkeep, simply rinse the Moka pot under running hot water."
https://www.bialetti.com/it_en/inspiration/post/how-to-clean...
[+] [-] dabeeeenster|2 years ago|reply
[+] [-] litoE|2 years ago|reply
[+] [-] jlund-molfese|2 years ago|reply
0. https://www.scanofthemonth.com/scans/coffee
[+] [-] ravenstine|2 years ago|reply
The cool thing about these percolators is they have a little glass dome that lets you see the percolation in action.
If you're unfamiliar, you can see what that looks like in this old Maxwell House commercial:
https://www.youtube.com/watch?v=BWEYjEQ75ZM
The reason I bring this up is that I asked my parents why percolators fell out of favor, and apparently drip coffee makers became popular because they are easier to clean and don't recirculate the liquid and, therefore, won't burn the coffee like a percolator might. I find this interesting because I then asked them whether their percolated coffee ever tasted bad or burnt, and they said no – and now Moka pots have become trendy.
One generation's discarded tech becomes a new generation's hipster product. (no insult intended!)
I actually don't like coffee, but I think it'd be cool if retro percolators could make a comeback.
[+] [-] hbarka|2 years ago|reply
https://www.seriouseats.com/moka-pot-history-coffee-maker-it...
“Bialetti didn’t invent the Moka. He just made it famous. A man named Luigi di Ponti designed the appliance in 1933 and sold the patent to Renato’s father Alfonso Bialetti, an aluminum vendor.”
[+] [-] nunez|2 years ago|reply
[+] [-] fawnwind|2 years ago|reply
[+] [-] l3x|2 years ago|reply
https://qz.com/618734/italys-coffee-pot-king-was-buried-in-t...
[+] [-] globular-toast|2 years ago|reply
I don't particularly like the coffee that comes from it. But then I don't really like espresso either. I prefer filter coffee. But for camping it's by the most convenient option. The Aeropress comes close, but still requires pouring between vessels etc.
The trouble is, though, I bought my Moka pot years ago and I don't expect I'll ever buy another. I might replace the rubber gasket, but that's it. Unlike pods or filter etc there's no consumable parts which is wonderful but in this day convenience via consumption is what people want. And it's a win-win for that businesses selling consumables.
[+] [-] yakshaving_jgt|2 years ago|reply
Since these days I'm only making coffee for myself, I almost always use the Aeropress. It's perfect every time.
[+] [-] dang|2 years ago|reply
The Humble Brilliance of Italy's Moka Coffee Pot (2018) - https://news.ycombinator.com/item?id=29347665 - Nov 2021 (308 comments)
The Humble Brilliance of Italy’s Moka Coffee Pot (2018) - https://news.ycombinator.com/item?id=24122182 - Aug 2020 (19 comments)
Also:
We tested 11 moka pots and both of our favorites were from the same iconic brand - https://news.ycombinator.com/item?id=37427325 - Sept 2023 (4 comments)
[+] [-] exchemist|2 years ago|reply
[+] [-] code-blooded|2 years ago|reply
It produces great tasting espresso (the flavor is just a little different that from an espresso machine) and it's quick to clean. It's much cheaper and practical for home use and I can't comprehend why an "average" coffee drinker would need anything else (except perhaps AeroPress, which is equally great). Espresso machines have their place, but I see them as a good solution coffee aficionados or when you brew a lot of coffee.
[+] [-] sloped|2 years ago|reply
I think that the Moka pot on the induction range to be a nice demo of induction's benefits over gas or electric(resistant) ranges. Extremely accurate and reproducible heating, decently fast, and basically no waste heat. Instant off as well without needing to move the pot.
[+] [-] srid|2 years ago|reply
- use a quality hand grinder; I have comandante: https://twitter.com/sridca/status/1743941231112273969
- put the Aeropress paper filter in the moka filter so you don't get grinds in your coffee.
- get freshly roasted beans.
[+] [-] p4bl0|2 years ago|reply
It is a series of four videos about the Moka Pot and, as is always the case with James Hoffmann, it's fascinating and interesting.