What makes the Bialetti Venus the moka pot we all need?

[@photina78]

No, it's not got a non-stick coating inside, they just textured the surface of the inside.

[@onealpha710]

Neither, the Inside Is sandblasted stainless steel because rough stainless steel Is not healthy.

[@photina78]

@@onealpha710 "they textured the surface" is just another way of saying they sandblasted it or used whatever other approved method.

[@dmitri8117]

​@@onealpha710 this comment makes no sense at all lol

[@vicveco]

I've read that you should always use hot water; otherwise, you can quickly burn the coffee; second, you should NEVER tap the coffee because it can obstruct the holes, and the pressure in it can really cause an accident. I have the 10 cup version, and it makes exquisite coffee. Remember to always clean it after use; if not, the oil of the coffee will stick to the sides and can turn your coffee bitter.

[@sO_RoNerY]

You read but not necessary. I've been using cold with all five of my Bialetti moka pots and I never over extract or under extract the coffee.

[@mikecanniff3873]

I agree. I boil in bottom chamber while I weigh and grind beans. I take off heat with towel or oven mit to put on top chamber ,turn heat on and almost instantly coffee brews.

[@thedude4795]

@@sO_RoNerY Hi, Axiom. Theres a barista on youtube whos won awards and stuff, but he's a real coffee mad man, and in his testing he found that the hotter water you start with in the base, the hotter the initial steam is that passes through the grinds, because _some_ evaporation occurs while heating the water. Brew however you like, but its really interesting kzbin.info/www/bejne/sHyTd2iGpq9kfc0

[@polrusstomakriss9001]

@@thedude4795 Yeah James Hoffman and I would still put cold water in a Moka Pot, I ain't burning my hand with that nope nope 🙅🙅🙅🙅🙅🙅

[@-NoneOfYourBusiness]

@@thedude4795 Yeah KZbin's nature is to dissect every little details. Which I love. But in the case of using hot vs cold water in these Bialetti pots I never tasted a difference in my 30+ years of daily use. I don't doubt starting with hot water is "optimal" but to me it got zero impact on the result.

[@MrBahBZ]

A couple of don'ts from this video: 1. Don't fill with cold water. Use hot, then screw the base on with a hot pad or thick cloth. She does verbally recommend this later in the video, but didn't actually do it (for some odd reason) in the actual clip. 2. Don't tamp the grounds with the spoon. Fill loosely, then swipe the top off with a credit card to create a level, uncompacted filter. Definitely never tamp a Moka grind. 3. Don't screw the carafe on with the handle. You'll weaken the joint and eventually (rather quickly) it'll wobble, then break. Don't lift the unit off of the stovetop. Just use a lower heat. You'll create an inconsistent extraction and you won't be able to reproduce the same cup next time if you liked what you made.

[@-NoneOfYourBusiness]

I never really tasted a difference between hot and cold water. I used hot water for a while and simply stopped. Its so much more inconvenient than cold/tap water. I use Bialetti pots for over 30 years now.

[@Josh-tt6zg]

@@-NoneOfYourBusiness Not sure how using hot water is inconvenient. Run the hot water in your sink while you grab the pot and assemble it. In the 20 seconds that takes, the water should be hot from the tap. Grab a measuring cup, fill it up, and then stick it in the microwave for 2 mins In those 2 mins, fill up the basket with grounds and clean the area. The water will be boiling when you take it out, then just proceed as normal It saves a lot of time without having to sit there forever waiting for the water to boil on the stove. Doing it this way has reduced my total set-up + brew time by ~4 mins. If anything, using cold water is more inconvenient.

[@-NoneOfYourBusiness]

@@Josh-tt6zg Ok but thats not what most youtubers are saying when they say "use hot water". They mean "use boiling water from a kettle to minimize the coffee's time spent over the heat". And by doing so your pot's base becomes too hot to handle instantly. And moreover, the hot tap water you use is from the water tank of your house. Water that sits there for days or even weeks being constantly reheated by metal rods.

[@Josh-tt6zg]

@@-NoneOfYourBusiness Okay so use bottled water then, it makes no difference And then just place the base on a towel and use the towel to hold it while screwing down the top portion. You never need to touch the base after boiling water has been put into it. Do you not have a hand towel by the sink?

[@-NoneOfYourBusiness]

@@Josh-tt6zg And thats exactly what I mean by "Inconvenient"

[@Martiniization]

I have the Bialetti Venus moka pot. I love the high quality coffee that it produces. I have found that, in its upper chamber, in the circumference crevice below the bottom of the upper chamber, some slightly thicker oil residue doesn't come out with rudimentary cleaning. Inserting some folded, pressed napkin or paper towel into that circumference crevice does remove some of the resudue. Do you know of a method or substance that will help to remove the almost invisible coffee oil residue from below the bottom surface of the Bialetti Venus Moka Pot 's upper chamber? Thank you. Hope to hear back from you.

[@mikecanniff3873]

I have the Giannini moka pot,I only use water and a green scratch pad,and also dish rag to clean before I sit to enjoy my coffee, I always dry with towel too! The inside is not coated,it just not brushed stainless steel. My Giannini is same inside.If your boiling coffee grinds in bottom,it's too hot,and you should use round paper filter, I always use filter with no problems and excellent rich coffee.

[@MrBahBZ]

Cafiza powder. Won't damage the stainless steel, washes out easily. Empty the filter and wipe it out under running water. Fill the bottom boiler to the brim with hot water, put in a quarter teaspoon of Cafiza. Repeat with the upper brew carafe. Soak for a few mins. Rinse thoroughly. There will be no more harsh used coffee scent in either chamber and it's ready to go for a totally clean brew.

[@joem6234]

Does anyone know about this non-stick coating she mentioned on the inside bottom, never heard of that. Toxic ??

[@Ajiizleee]

It’s just textured. Not actually chemicals

[@onealpha710]

It´s not a coat, It´s sandblasted stainless steel.

[@planetag310]

That coffee ground chamber is pretty big for such a small yield of coffee. I'd be using up my coffee pretty quickly.

[@markraciborski4289]

The 4 cup moka uses 2 tablespoons of coffee, about 8 ounces of coffee. Personally, I have to cut it with water Americano it, so it yields a bit more. All the milk probably does the same thing for some.

[@JedemdasSeine-jg7vc]

Меньше насыпать надо

[@MrTubeman007]

Fill the bottom with hot water, not cold, too much coffee and don't press the coffee down.

[@betchaanbetjane7045]

South African 🇿🇦 girls are very knowledgeable, thank you

[@adonisqeeryazees-mo5rb]

Lass, you can't make cream like with a normal bar model though.

[@samsung40_media87]

you didn't measure the amount of coffee you're not supposed to tamp

[@Montecristo21]

2:48 Never tamp the grounds!

[@bajkul]

Why not?

[@Burak-ms4oe]

How many cups is it?

[@sO_RoNerY]

4 cup.

[@Burak-ms4oe]

@@sO_RoNerY thx

[@sO_RoNerY]

@@Burak-ms4oe You're welcome.

[@raf6007]

and you do not tamp it down, never. Watch how baristas do it, also what Critic Web says is true

[@IonNight]

Wow, someone still using old top. With cold cold water anbd induction. It takes a just a few minutes to brew.

[@car-a-car]

hey lady. try it like this next time. 1. use hot water. 2. take it off from the stove as soon as it is done and thake the coffee out

[@NineOnYT]

Is that a BOB sticker ? 😱 💛

[@AndyLoRusso]

Braco Mille Graasie

[@Wiplashed84]

So many fails in this video

[@Fraapindy]

Yes, as a South African this was rather embarrassing.

[@MrBahBZ]

The woman every straight coffee man wants in his life. Amazing

[@sO_RoNerY]

🙄🙄