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  2. I really must point out that you have no need to offset your moka pot on the heat source. Because ? to get really strong coffee you must have the heat as low as possible so the process takes as long as it can. And I have never burnt a handle, with the pot smack in the middle of the burner , bitter coffee never hurt anyone (I like it !) and I prefer to use all the water in the pot !

  4. I've been making moka pot lattes every morning for at least 15 years and it's nice to know that I'm actually doing it right. Only thing I do differently, and I don't know if really has any effect on anything, is I put a filter in there (an areopress filter fits perfectly in a 3 cup moka pot.)

  11. Note that these moka makers are sold in 3-6-9-12 “cup” capacities … but these are espresso serving sizes, not full 8oz cups. The resulting coffee is nearly as strong as a real espressso. We brew for two people every morning, and the 6-cup size is just right. We add some boiling water to make generous mugfulls of americano-style coffee.

  13. First video, I'll have to disagree with. If using an electric burner look a small cast iron skillet on it. As soon as the coffee starts to flow, remove the skillet from the stove. If it's a gas stove, put the pot directly on it as soon as the coffee Start to flow, turn the. heat as low as possible. It should take about 2 minutes To complete its cycle

  15. Us humans are never satisfied, a good old plain regular normal cup of Joe is all I need, I already have enough hair on my chest.. I don't need coffee that will burn a hole in the cup or my stomach.

  17. I don’t know why, but I could never get the coffee to not taste nasty. I followed all cleaning and use instructions. Watched YouTube tutorials. Replaced the rubber ring. Adjusted grinds and temps. It always just came out terrible. Which is a shame, bc I enjoyed the process. Pour over and French press for me.

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