How to use a Moka Pot with

Video by ‪@chefsteps‬ in collaboration with James Hoffman.
Check their channel out for more information.

[@noobishsturmwerfer1129]

I don't wait for the pot to gurgle. I stop once the level has reached the part where the spout starts. That gurgling gives the coffee an unpleasant taste. Starting with boiling or cool water doesn't seem to affect the taste of my brews so I just go with cool water since it's safer prep work but it's a longer wait before the brew starts.

[@jayd2535]

Same

[@supfoo3638]

On point. Same

[@cultistaautista]

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.

[@thanosnfinity8109]

Where do you watch the whole video ?

[@dewe3]

kzbin.info/www/bejne/qKHcc4yrqpKqgKs

[@PeakyBlinder]

Filters

[@photina78]

I'm sorry, but Hoffman is wrong about how to use the moka pot. You definitely should not fill the bottom with hot water. Fill with cold or room temperature water to allow time for the correct pressure to build. It will not burn or over-extract the coffee as it only takes 3 to 6 minutes. When it gurgles remove it from the heat after a few seconds, but do not run it under cold water. For best results, learn the traditional Italian way since 1933 by searching for "Annalisa J moka pot" video. Hoffman admitted he doesn't understand the moka pot and said, "It broke me."

[@Unitedstatesgov598]

all the stuff you jest said is completely wrong.

[@photina78]

@@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!!!

[@_taho]

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?

[@photina78]

@@_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.

[@konkura9574]

@@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.