Yes, I tend to use whole milk because the fat helps with the texture of the steamed milk. I think this was actually set to 64 degrees C but I’ve since dropped it to 60. Either is fine but it’s personal preference for how hot you want your coffee afterwards.

@@dewe3 thanks. I have really hard time to froth properly milk for the latte art with my sage oracle. Do you do it manually or automatically? and if automatic what settings you use?

it’s either the water is not the right temperature (too hot or “cold”) or the grind is too less or much

@@icy.devie02 bravo ! The water was too hot. Now much better ❤️

What quality of it looks not as good? Color perhaps, or quality of stream (unbroken liquid for example, not sputtering)? One of the biggest factors that affect Moka Pot brews is the temp used to heat the vessel. Too much heat makes the water boil too vigorously, leading to things like sputtering or inconsistent stream. This is one of the reasons why some ppl like to use hot/boiling water in the lower chamber, as it takes less time and energy to reach boiling again, and can be more finely controlled as the water does not require as much direct heat over time to reach boiling again(takes far more energy and time to boil cold water). I’ve seen some examples where folks will lift the pot slightly off the stove to vary the temperature, and also why James recommended to run under cold water right after you finish brewing.

@@brianchu8147 I do all that ,pre heat the water but not boil,,then medium heat to finish ,its probably the cheap Costco coffee im using

@@billhamilton7524 yeah good quality coffee goes a long way eh? GL!

@@billhamilton7524fresh ground beans goes a long way. Also fill it as much as possible with grounds makes a difference.

@@ethansquires8322 yes I finally figured that one out thanks

why u lying

You can’t make crema with a moka pot. That’s just foam dude

Ce n'est pas possible, monsieur.

mate, just brew coffee the way you want lmao. its just like watching chefs on yt - they gotta show how to get the best you can, not that you have to do it that way 😂

I get the point of overcomplicating, and 100% agree with the hot water - this seems nonsense. On the other hand, you can also achieve great results with the Moka Pot and improve your coffee with more time investment. And its actually his Job to show what can be done. There is even a lot more to play around with, everything is just so much focused on stupid espresso. #freemoka

I really hate too much details but I have to say that the moka pot in particular is very sensitive to adjustments, and my coffee has ranged from terrible to perfect. I think there is something true to this whole ritual.

Same

On point. Same

When you start with cold water, it still gets to heat up close to the boiling point to mount up the steam pressure necessery to push it up. It will not start to extract at a noticeably lower temperature, the temperatures are going to be very similar either way. The only advantage to hot water is that the upper part will have less time to heat on the stove and it will stay cooler, reducing the risk of the coffee overheating during and shortly after extraction.

kzbin.info/www/bejne/qKHcc4yrqpKqgKs

all the stuff you jest said is completely wrong.

@@Unitedstatesgov598 No, the traditional way is all correct. The proof is in the pudding, my coffee is perfect every time by doing it like Annalisa J teaches. You're trying to say that hundreds of millions of Italians and Bialetti have been wrong for 90 years, but a coffee snob, who never learned the correct technique im the first place, is their savior? So arrogant!!!

There isn't a "correct" way to brew. If the final product tastes better then that is your preferred method of brewing. Personally, I have found that using hot water gives me a more sour cup so I just use room temperature water. Perhaps it's the type of bean / roast level?

@@_taho Yes, there most certainly is a correct way to do it after 90 years of scientific design, development, and testing, to get the best results of perfect coffee every time, which is never bitter. All Italians (with few exceptions) are on the same page about how to do it, which conforms to Bialetti's instructions. There's a specific reason for every element of the moka pot. For example, they designed it to be a measuring cup by positioning the pressure valve in the exact location to give you the right amount of water when it touches the bottom of the valve. The coffee basket is designed to be exactly the right size to give you the perfect ratio of water to coffee when it's loosely filled and leveled off, never pressed nor packed. It must be filled with room temperature filtered water or cold tap water that's been filtered, or bottled water, so it heats up at the right speed to bloom the coffee and for the gasses to create the right pressure. If you fill it with boiling water, it can damage the pressure valve, which is dangerous; and it doesn't have time to create the right pressure and bloom. The coffee won't be bitter or burnt when you use room temperature or cold tap water because you cook it on a low flame and remove it from the heat the instant you hear the gurgling noise. Then let it sit for a moment to finish topping off, and always stir the coffee before pouring because the first coffee into the pot is a different strength than the last coffee. Keep the lid closed while it's brewing. Anyone who has a problem with bitter coffee, burnt coffee, or other problems, is not doing it the correct traditional Italian way. When Hoffman repeatedly warns about "that angry sputtering spewing phase," that tells me he never learned the correct way to do it because that phase NEVER happens when it's done correctly. The coffee grind must be medium-fine. There's no need to rinse the bottom under cold water at the end, and no need to use a paper filter, which could cause too much pressure and damage the valve. And so on. It's extremely simple to use, by design, and was never meant to be the complicated source of stress, confusion, or intimidation that Hoffman has made it with his unnecessary hacks. I think he owes Italy and Bialetti an apology.

@@photina78 Hoffman's technique is based in a seemingly very thorough testing process and its unclear to me why you are so critical of it. Yes its suited to his tastes, but that doesn't mean its "wrong". Neither way is wrong, its unnecessary to gatekeep a piece of metal.

And this is so underrated omg

Absolutely!

Glad it helps!