My perfect coffee:
- fill bottle of the same volume as my press with water.
- pour ~10% of it in the electric kettle, and start it.
- put two (or three) full teaspoons of light roasted fine ground coffee in the press
- the water boiled. pour it into the press.
- put remaining cold water in kettle, start it again.
- shake the press a bit so coffee hydrates and foams. Cover the press.
- grab a coffee paper filter (circle) fold it in “pizza-like” shape 4 times and cut the outer skirt, so the new radius is about 1cm larger than the press filter.
- rest of the water is boiling now, pre-water+coffee mix has no foam. Fill press with water.
- put the paper filter on top, and insert the plunger so that along all the inner circumference, the paper filter is between the press inner wall and the plunger.
- press the coffee very slowly, don’t rush it at all. It will take you a solid minute or a bit more.
Now you have crystal, non acidic, and flavorful golden coffee. I usually pour a cup immediately, and put the rest in an all-metal insulated little bottle.
I divide the water in two parts to quickly get rid of the foam under the paper filter. Foam makes the pressing way slower. If you have time, you can immediately boil the whole water volume, but leave the coffee mix covered for 5-10 mins and the foam will be gone by then.
- get a teaspoon and a half of instant coffee into the least dirty cup
- put two Splenda
- put half warm and half regular water
- chug in a few seconds
- profit
Typical routine:
- weigh out 18g beans and grind
- into the basket, WDT, tamp
- pull a shot in the 40-50g range
- enjoy as an espresso or steam some milk for a nice latte
This, plus filtered water and freshly ground illy intenso. The coffee is somewhat costly. But I’m spending less than 10% on coffee now than when i was making weekly/daily trips to the barista.
You just need a decent ground coffee and this thing will make a perfect coffee. Of course, you’ll get an espresso size coffee, but I prefer it that way.
Hey, just wanted to say after our conversation I ended up picking one up last night after finding the 3 cup size on sale as my local shop. I made some this morning and loved it! Definitely the best coffee I’ve made at home. I made some for my wife too and she also really enjoyed it. Clean up was also super easy. Thanks for the info, it was way better than I expected it to be.
Awesome! Glad you like it! What model did you get in the end? The traditional moka or a venus? Was it an original Bialetti or a different brand? What coffee did you get? And did you use preheated water? Was the stove top an issue?
I went for the 3 cup Bialetti Moka Express. The coffee was Three Sisters by Kicking Horse. I think they’re Canada exclusive but I could be wrong. They’re probably not enthusiast specialty beans or anything but they’re available everywhere here, they’re not crazy expensive, and I like the taste. The one I had was very chocolatey, which I like in a coffee. Which is funny because I hate it in a beer.
For the stovetop issue, I followed a guide. Preheat your stovetop on medium heat, and while it’s heating boil the kettle. Then use the freshly boiled water in the moka, screw it together, and put on the centre of the burner. When the coffee first starts coming out, move it to the edge of the burner, so half (or more than half) of the base of the pot is off the heat, and as soon as it starts to sputter remove from heat immediately. The guide also did mention to run cold water over the base of the pot once it starts to sputter if it doesn’t immediately stop after removing it from heat, but I didn’t have that issue so I didn’t bother with cold water. It sounds unnecessarily complicated but it really wasn’t a big deal at all. The whole process was only a couple minutes.
What type of stove top do you have? I was curious and looked up that coffee maker and everything shows it with gas but I have ceramic. I looked it up and got very mixed results on how well it fares. Some people recommended the Venus instead if you aren’t running gas, but that’s double the price. Do you know anything about that?
Venus are made in steel instead of alluminium so they work in induction stove tops. But the working principle of them is the same as the moka so in a ceramic both of them would have the same issue.
I think the problem with the valve may be related to using a bigger stove top than the moka; normally, you put the moka in a fire that’s smaller than it’s base and just wait until water boils. Reading the instructions of the moka it says that when using something that’s not gas fire, you should use a medium intensity but they say specifically to use a source of heat that’s smaller than the heater part of the pot. However, if you are having issues with that because of the ceramic, I’d recommend to preheat the water near boiling point and use that water for the moka; that way you’ll have the coffee made sooner and your stove top won’t have the time to turn off and on before the coffee is made.
Also, since we are talking about them: always clean your moka with water and nothing else. Do not use soaps or anything for the inner parts of it, just clean water!
Good point about preheating the water. I might try that if I pick one up.
How annoying are they to clean?
Annoyingly easy. As in you just rinse it in water and use your hand without any soap to clean the rests of the coffee. Just remember to change the rubber ring every year or so.
Those things were made to last a lifetime, if you take basic care of it , like, again, cleaning it with just water, and using low-calcium water to prevent deposits that might end blocking the moka (I use filtered water from a brita jar), it will probably outlast you.
Thanks for all the info, I appreciate it. I’ll probably pick one up soon then. Do you use espresso beans for it? Or regular coffee beans? And how finely do you ground your beans, or do you get pre-ground?
I buy pre-ground. Usually kimbo and lavazza have products for moka pots; espresso coffee is not suited for these. If you want to ground yourself, keep in mind the grain shouldn’t be as finely ground as for an espresso machine. Think a middle point between espresso and dripping machines.
I’ll look into those. Thanks again for the info.
They make Induction friendly pots; I have one.
My stove isn’t induction, it’s just a regular electric ceramic/glass stove top, but I’ve heard since it cuts in and out to regulate heat, it can cause issues with the pressure valve. Not sure if this is a case of trying to dial in flavours so finely it’s all likely bullshit or if it’s an actual noticeable difference. The problem for me with coffee (and same goes for audio equipment in my experience) is all the snobs swearing up and down they can tell the difference between the most minute things and claiming one completely ruins the experience where an average person likely couldn’t tell the difference if they tried both back to back and new which was which.
Sorry, mini rant aside. Which model do you have? Do you remember? Or do you have a picture of it?
Maybe you could just get a small portable gas stove. You’d look cool making your morning coffee.
I might actually consider this. I could do it on the balcony on my days off, might be fun.
It’s Bialetti. It shouldn’t matter that you don’t have induction; it’s made to be cross compatible. I use it on a gas stove.
Yes and no. Alluminium mokas are not induction compatible, but they do make some mokas whith the heater made of steel so they can be used in an induction kitchen. Venus are full steel so they are compatible. But it’s important to keep this in mind so you don’t buy an incompatible moka!
That’s what I mean, the moka pot I got is an induction version, so it is made to be cross compatible.
They have a super sized one too
Yeah. But you don’t want to drink a 500ml cup of the kind of coffee these make. At least if you want to survive the day.
Americanos are the answer.
Yeah, but an americano is just an espresso with an offensive amount of water. It’s not a 500ml espresso, so the big moka is still pointless.
Idk, I often use my moka pots (for several days in a row usually) with varying amounts of water & coffee, even adjust the grind depending on what I want at that moment.
Energized for the rest of your life!
<3
Tea. Earl Grey. Hot.
4 scoops of the cheapest ground coffee to a 1l French press.
Then boiling water added and waiting for a bit before i can force the plunger down.
Then poured into the biggest cup i have found at home and some sugar replacement added in.
Now all the coffee lovers, you’re free to pour out your hatred towards me.
You’d honestly get a better cup, cheaper and with less effort from a high quality instant coffee.
It’s not about quality or taste really, it’s just a cheapest caffeine delivery method.
Instant coffee is much more expensive, nearl 50€/kg, 3in1 is around 20€/kg, beans are around 15-30+€/kg while the one i drink is around 3€/kg. So the price makes everything up for it.The only reason i don’t use pills is that i can delay a little and slowly boot up in the morning while drinking the biggest cup i have.
Instant coffee is roughly 30€ per kg in German discounters with very ok quality. The marketing heavy brands are expensive due to marketing, not due to quality.
Oddly I’m not even that far from Germany, i could order it from there and still it would be cheaper than locally bought ones.
Cafestol is worth filtering out of your coffee with a paper filter, otherwise do what works homie.
TIL. Bad for cholesterol, but maybe good for cancer and nerve issues. Coffee is fuckin’ weird.
I do basically the same thing. I just try to make sure it’s light or medium roast, use brown sugar and a bit of milk, and the second half goes in the fridge to become iced rocket fuel for the next day. Also means I get to alternate making and cleaning.
I do some stuff and push a button
Oh my god … I’m a guy and I would probably shriek like Ned Flanders with my fists in the air if I saw this.
Every time I go into a cafe of any kind, I look behind the bar to see what kind of machine they have. The board may advertise ‘espresso, cappuccino, mochafrapamachitomoochoochoochinowhatever’ … but if you don’t have a machine like this prominently sitting in the back for everyone to see, you aren’t serving proper coffee.
It’s surprising how many places are out there that call themselves ‘cafes’ and have a simple $500 instant coffee machine in the back. The ones who aren’t aware or don’t care, just place the machine in full view and no one cares. Some places tastefully try to hide the machine and pretend they have an expensive machine somewhere serving coffee.
But the gold standard is if you see a machine like the one in your image that costs $5,000 to $20,000 serving the most delicious coffee … that is the point where I will pay $10 for a single shot of espresso.
It’s surprising how many places are out there that call themselves ‘cafes’ and have a simple $500 instant coffee machine in the back.
Not when idiots (Rebbekkkahh) are ordering warm desserts they call coffee. They pile so much dairy, fat and sugar in, the coffee hardly matters.
I stood in line at a Tim Hortons the other day just to get a small black coffee because I was going for a walk.
I was behind a young couple who looked like they were just hanging out. I thought this was going to be fast … I stood there for 20 minutes … because they had each ordered some sort of strange Mocha-cheeka-frapa-wach-a-me-call-it extra large with extra cream, six sugar, maple shot, vanilla shot ice frappachino thing … the server had to jump from station to station pumping creamers, flavours, sugar, cream, ice and coffee and then over to a milkshake mixer to mix it all together for each one. I assumed the couple knew it was going to take long because as soon as they finished explaining and detailing their order to the server, they went to go sit down … all while the rest of us 8 people in line had to wait.
Was it for Courtnayy? Fucking gen z girls.
Well I’ve got good news for you, I only charge $5 and you get two shots :)
I just had this one in your honor, Crow.That looks amazing.
My wife and I travelled to Europe many times over the past 30 years. We aren’t wealthy, we were a couple of budget travellers that enjoyed seeing as much of the world as possible. One of our favourite things to do was to spend the entire day walking a new European city … we never spent money on anything, we just enjoyed walking as much of the city as possible. We spent most of our time in southern Spain and northern Italy, the lands of coffee. The only thing we spent money on was coffee because we knew every major Spanish, Italian or French city would always have many great cafes with some of the most amazing espresso machines ever made. The first morning coffee was usually a cappuccino, then a walk and maybe a second one with a croissant or chocolate pastry. Then the rest of the day was an espresso or two and it was all enough to carry us all day until we had a great meal at the end of the day. In Italy, it was customary to eat your pizza meal and wrap it up with an espresso.
Thanks so much for showing me this … so many great and wonderful memories for me of being with my life partner just enjoying a simple cappuccino or espresso as we watched a new city. My wife passed away this past December, we had been together for just over 30 years. Your image has really made me happy … at first I was joking that I would act like a silly idiot like Ned Flanders over some coffee … but now your familiar image has me choking up with joy, sadness and nostalgia (but mostly joy). Enjoy your espresso, it looks amazing, it’s made me happy and I’m very happy for you.
EDIT: I was doing a quick search through some of our old photos and I thought you would be interested in this one … Majestic Café in Porto, Portugal … open 105 years ago in 1921, its described as a " It’s a living museum of Belle Époque architecture where literary figures, artists, and intellectuals once gathered to debate ideas and shape Portuguese culture." … not only do you get to have a great European coffee, you feel like you’re having it after entering a time machine
I miss working in a café for the great free espresso drinks.
The perks are nice!
Book. Wrong place.
fixed it😄
But they have no extension “tube” you can just screw on?
but, specifically:
•18.0-18.2 grams of coffee •machine set to 9 bar and about 202°F •distrubuter and very light tamp (modern machines like this one tend to pull better with a five pound tamp rather than 30 or 50 pounds) •no WDT or spray because my grinder is good •2-3 second preinfusion •19-23 second brew time (shorter when the beans are only a few days off roast, longer on days 5-7 or when it’s raining or very humid) •immediately pour into another (preheated) cup to mix the shot •drink it before it has a chance to cool
60 grams course ground coffee in a reusable filter, submersed in 700ml water for 24 to 30 hours in the fridge. then take out the filter, use smaller amounts and dilute to preference. works better with medium roast
I wish I liked coffee because there seems to be so many interesting ways of making it, but it tastes like someone farted in an ashtray and then poured hot water in.
I cannot stress this enough: starbucks and friends’ coffee is undrinkable; burnt, acid, 3rd-degree burning. An absolute abomination.
Perhaps you could give it a try at home. My only “trick” is to exclusively buy light-roasted arabica coffee. (the light-roasted part being much more important). Forget the fancy labels. I get mine from the bulk coffee section at Wholesome Choice (a general supermarket that started as iranian-focused)
I’m converting coffee haters and milk drinkers with a v60 at home. Everyone likes their coffee without milk suddenly when they taste actually good coffee. Such a joy!
Same, but alas, I’m a tea drinker. Irish breakfast blend builder’s tea with a bit of honey and a splash of almond milk is my go-to morning beverage.
You might have had only bad coffee tbh. I’d at least give it a try with different stuff if you are ever inclined to try it again
If you feel like taking the chance, go for a lighter roast or a breakfast blend. Something unapologetically nutty and smooth. Drip coffee is not usually great. Pour over or French press is the easiest method for getting smooth coffee.
It may take some experimenting to dial in the steep time that works for you, but for French press I’d recommend starting at 5 to 6 minutes before slowly pressing the grounds. Too strong or bitter? Steep for less time.
Add half & half to taste. It softens the coffee flavour a bit and complements a nutty brew.
Starbucks and other corporate coffee is not good. If you have a small local coffee shop that roasts their own, give them a try. A good barista can suggest a brew for you if you describe what you’re after.
Or: Continue to not drink coffee. You’ll avoid that slight daily caffeine dependence and save some money, so I really can’t fault you at all.
Yeah but imagine it was, I don’t know, esmereldo pootington poots XXVII queen of ass’s farts. So beefy and cinnamony.
I make a small latte (or three) on my Gaggia Classic.
I love the form factor.
It’s a great little machine. My favourite thing about it is that I can open it up and know exactly what every single part does; it’s super simple and serviceable.
Black
I get roasted grinded what ever coffee beans I boil it till its not foamy any more and doesn’t splash around I boil again with cardamom added I drink 1 liter then switch to matteh
Mocha pot, but I don’t drink it myself
I have a Chemex pour over carafe with a coffee sock.
I hand grind whatever bean I’m feeling, my favorite is an unwashed Ethiopian I can only get a few months of the year.
Heat distilled water in my gooseneck to 200F.
Do the pour over thing.
And put it into my ember coffee mug to sip on slowly.
I do it very manually for two reasons. One is of course flavor preferences but also because it helps me stick to one cup a day because I’m lazy and won’t want to spend the energy to make more. Lol
200 degrees??
Lol meant F
I used to be a Breville man, pressing the tamper, admiring the crema, steaming the milk, even roasted my own beans there for a while. All that gear went with my ex. I’m more a tea drinker now.
Well… she clearly “was not your cup of tea”
