We all do what works for us but I was taught you NEVER tamp moka coffee. You don't want it compacted so that the water does not create channeling resulting in an uneven, poorly extracted brew.

tip #3 use hot water NOOOOOOOOOOO!!! don't press the Coffee! isn't an espresso!!!

NOOOO!!! Do not tamp the coffee! And the heat looks too high, it should not be sputtering like that. I get crema in my moka without using a filter. However, I get less sediment using the filter and the coffee is slightly less bitter.

Dont press it so much, moka pot coffee is not supposed to be pressed.

with all due respect, the ground coffee inside the boiler should absolutely not be pressed, neither hard nor gently. this is a moka not an espresso. and an Italian says it. 🇮🇹

I wouldnt recommend using a filter in any kind of moka pot, mocha pots are not made the same and may behave in a different way

Moka pots simply cannot make an espresso or espresso like coffee. 1 bar pressure compared to 9 bar is glaring. You can play with the dose, filters, heat and timing to get more crema, but this doesn't translate to an espresso. The flavour profile is just not the same.

This lady says quite a few different things that I was told never to do. One not to use high heat. Use low heat and never tamp your coffee. I don't know why she's saying these things.

Use a paper filter to cut down the oil content of coffee. No one mentions this.

risk explosion while making coffee... I pass. I want my Vietnamese coffee drip filter instead.

I have been using both an original Bialetti Moka pot and also a Bialetti Venus pot, both with and without the paper filter. I begin with 18 Grams of medium fine ground coffee (for paper use) and pour in boiled water. I have to align the paper to prevent water blow by out the side of the pot. I place the pot on a very low flame and it usually only take 45-60 seconds before flow begins. As the pressure increases from the boil chamber I turn the flame off and allow the residual heat from the stop top grate to finish the brew. From start to poured cup is usually takes less than 6 minutes (the electric water pot is the slow part of the process.) I currently use paper filters from an AEROPRESS and they are not a perfect fit. I have a lot of other paper filters that don't work well for the original pour over pots I use and intend to cut them to fit the Bialetti pots. Enjoyed your video.

I've recently tried brewing at super low heat, stoove at 1-2.

Спасибо!!! Очень полезно!!!! Продолжайте делать видео!!!! Вам удачи!!!)

Awesome tips, thank you so much!

Saludos desde México. Excelente!

Another potential benefit to using a paper filter is the reduction of “bad cholesterol” oils in your brewed coffee. I read about this a few years ago for French press coffee, and just naturally integrated the paper filter into my mocha pot too.

Hi. Thank you so much for these videos about coffee. I learned a lot from you every time I watched one of your videos. I bought a moka pot one year ago but I never used it because I didn’t know how to. Thanks for KZread, I started searching and your videos come first. You save a lot of time of trials and searching, I think now I ready to start making coffee at home. Love and respect. Have a nice coffee every day all the time.

Well done. Thank you for this.

i've been using espresso grade beans for the brikka with an aeropress filter. by filling it up with pre warmed water, i'm getting a nice bold shot of coffee at the end, with a "crema" that stays surprisingly long. I know however that it isn't an "espresso" shot, but honestly, i don't mind. Pouring the coffee into a mug with healf a teaspoon of raw honey and a dollop of milk foam "with a hand powered aerator" has produced several beautiful cups of cafe style coffee, which actually doesn't take that long. As with everything, proper moka pot maintenance will keep the consistency of your product going

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