The Modern Moka Pot Recipe - Brewing with a Bialetti 2 Cup | Coffee with April

[@asrulmunir]

Thanks for the recipe... I tried this morning using my Bialetti Mini Express 2 cups... Very juicy cups of coffee, yet not harsh at all 👍

[@TheMiniphoenix]

I recommend to use a round shape filter paper (rinsed and stick onto the bottom of upper pot) with medium-coarse ground coffee (v60-ish). This will come out a nice and clean coffee.

[@zxdc5893]

Can you give more details how you make it? Like the ratio and cooking time?

[@sO_RoNerY]

I wouldn't recommend a filter. You'd have to buy filters and the coffee taste odd when using filters.

[@Mandragara]

@@sO_RoNerY Disagree. Papers are like 2 cents each and many already have them for aeropress, espresso, etc. Coffee tastes better with a bleached paper filter (not brown paper), it cleans up a lot of the murkiness of the brew

[@sawomirsliwicki5373]

That is very interesting idea to brew coffe in Moka in this way. I need to try it definitely. Thanks for inspiration.

[@coffeewithapril]

Thank you for watching. Let us know how it works out for you.

[@sawomirsliwicki5373]

@@coffeewithapril It works surprisingly fine. Something new. New flavours. This approach provides to some extend, similar coffee to aeropress shot. I already have checked others grinding. No so coarse as you proposed in your film, but definitely coarser than standard Moka. The results have been really surprising. I have checked light and medium roast coffee rather not esspresso roast. All have been good. Thanks again for inspiration.

[@coffeewithapril]

@@sawomirsliwicki5373 Thank you for sharing.

[@zxdc5893]

What is the amount of yield from the 100g of the water? Thx :)

[@mimds]

Great recipe, thank you! 🙏

[@danielberesheim]

Are there any modifications you'd recommend in using an Ilsa brewer over a Moka Pot? It is stainless steel instead of aluminum and it consistently brews much quicker than the time indicators you describe with the Moka Pot. I've tried using a lower stove temperature and while all of the brews have been pretty good so far, I'm unsure if I'm achieving a result similar to what you describe in the video.

[@pacman22XD]

Your theory that 96° C water will cause coffee to flow out earlier is incorrect. The paper "The physics of a stove-top espresso machine" by Warren D King explains this clearly. If you can't find the pdf I could send it to you. I recommend water of about 70° C or a bit lower

[@mariai9549]

does it matter if you start with cold water? I havent noticed a difference but then I use a moka pot when making a cafe au lait so I never drink it black.

[@pacman22XD]

@@mariai9549 It does. It's because the expansion of the heating air in the lower chamber pays a big role (as long as you don't start with very hot water) so the extraction starts way earlier than you think. If you start with cold water, the first water that reaches the coffee is about 40° C if I remember right

[@deliciousmentalfudge]

The water in the kettle is 96c, but once poured into a room-temp metal base it loses a lot of heat - when I tried it earlier my water went from boiling down to 75c, which isn't too far off the ideal King suggests.

[@hosseinahmadi1333]

How much coffee was brewed from 100 ml of water and 12 grams of coffee?

[@billpapas626]

I’ve been trying to get good results with my 3-cup moka pot express with little success. How would you scale up your recipe for the 3cup edition of the moka pot? The bottom can hold around 140-145ml of water without covering the valve. Should I dose my basket keeping the same ratio of 1:8,3? Or should I calculate my dose based on the yield?

[@sleazybukkake]

I like to calculate yield based on dose, i.e. measure weight of coffee for a full basket, and aim for yield between 2:1 and 3:1. Always use as much water in reservoir without covering the safety valve, regardless of your yield - this allows for more stable temperature when brewing. If you are consistent with your method, the yield is closely correlated to brew time, where t=0s when coffee first comes out. For 13g of coffee, I aim for 28 to 30g of yield in ~30 seconds; i.e. once setup is dialed I go by brew time only. I find results are best when the pot is removed from heat at t=5s, and cooled with a bowl of water at t=30s.

[@billpapas626]

@@sleazybukkake This is an interesting approach. Seems like it is more similar to espresso brewing. I guess it takes some trial and error until you get the time-yield correlation right but I will definitely give this a try!

[@Bustam011]

Hey Bill, I used this recipe with my 3-cup moka pot and achieved success. You're right, the ratio is 1:8.33 so use that. I can fit 150g (150ml) of hot water in the chamber so I'm sure you can too. Therefore, you should use 18g of coffee. Luckily, I managed to fit that amount in the filter using the grind size they mentioned. I also used Kenyan washed coffee from Coffee Collective (Kieni). I also added an aeropress filter on the bottom of the top half of the moka pot so once screwed together, the filter rests between the top of the filter/grounds and the bottom of the chamber, no need to rinse the paper either.. should help provide a cleaner cup as mentioned by another commenter. Those are the only adjustments I made to April's recipe to accommodate for my moka pot. The end result yielded me 112g of coffee. The cup, with my taste buds, tasted great. Thick mouth feel as described by April, my first sips were also sweet and juicy and as minutes went by, the cup really became vibrant with juicy acidity. Great experience for a pseudo-espresso, YMMV.

[@mimds]

@@Bustam011 I'm using the same way and having similar great results! Surely brewing water, the indigredients is another topic we have to çare...

[@_leoniden]

Are you referring to Commandante grind sizes using the Red Clix or standard axle? I think 30 on the standard/stock Commandante would be a too coarse

[@310iker]

They don’t use red clix

[@_leoniden]

@@310iker But 30 is like well coarser than what I would usually use for V60, French Press or cupping, as they referred to in the video. Thus, I couldn't imagine it would make good coffe using a moka pot

[@310iker]

@@_leoniden agree with you, but I will try it. Give it a chance ;)

[@coffeewithapril]

Always the standard.

[@danielmerka4883]

Doesn't seem too coarse from my point of view. I use about 30 on standard MK3 for filter quite often and from what I've watched of Aprils videos they are using coarse for V60 too

[@kennysp90]

Hey, have you guys ever tried the Alessi 90/90 3 cups?

[@kirsty4848]

I can never get a nice cup of coffee from this pot . Always comes out so bitter. Ive tried pre boiling the water first , using cold water, grinding coffee beans , numerous types of coffee, the lot . You name it , I've tried it !! Anything else I can try ?

[@coffeewithapril]

Did you try this recipe?

[@kirsty4848]

@@coffeewithapril I’ve tried this method but not this particular type of coffee.

[@davidmaurice1294]

If you haven't tried this yet, remove the moka pot from the heat half way into the brew. Then just let the remaining heat & pressure built up in the boiler finish the extraction. This is similar to a lot of more recent methods where people quickly cool down the boiler to prevent over-extraction. But in this case it never reaches that point in the first place and slowly eases down the heat/pressure to complete the brew. You will have to wait an additional minute or two for it to finish and it might not give you the same total yield, but I've found the results very nice. Another tip that might help is (as someone mentioned here) to use a paper filter between the grounds and upper chamber. The results are cleaner this way, due to no fines migrating into your cup. You do lose a little mouthfeel of course, so keep that in mind. Depending on the size of your pot, an Aeropress filter might already fit perfectly. For mine (which is quite small) I just cut out the shape myself from whatever filter I have handy.

[@kirsty4848]

@@davidmaurice1294 thank you so much. I will certainly try these tips.

[@Besinnung]

@@kirsty4848 Did you try?