Make Great Coffee with a Moka Pot

All right, guys. Let’s make some coffee. Today, I’m super
excited, because we have our good friend
James Hoffmann, who’s an amazing coffee expert. He’s going to walk
us through how to use one of the most common
coffee gadgets– a moka pot. And I actually first
was making coffee on one of these back
when I lived in France and I had a tiny apartment. And I actually enjoyed
them quite a bit. They’re great. Maybe, like me, you hated
this thing for a long time. You bought it, used it once,
you thought it was disgusting, you put it in the cupboard. Dig it out. Because, actually, it’s
probably underrated and does delicious things. They make a coffee that’s
a kind of halfway house between espresso, which is
super strong, and drip coffee. GRANT CRILLY: Yeah. However, they have
a bad reputation, because it’s pretty easy to
make bitter coffee with them. We’re going to do a
couple things today to show you how you
can really produce something super delicious. GRANT CRILLY: OK. First things first. As with all the
brewing techniques, grind size is pretty important. And actually, this
is where most people make their first mistake and
produce a lot of bitterness. We don’t want it
ground like we would for an espresso machine, which
is super fine, like table salt. We want to go just a
little bit courser. So, once you’ve ground the
coffee, just take this, fill it, but don’t push it down. GRANT CRILLY: Just level it off? Yeah. What you will
notice here, though, is this one is
beautifully clean. There’s a lie that
floats around that having a buildup of old coffee
in these things is good. That old, stale,
rancid coffee is going to contribute a little bit
of bitterness to the cup, too. So you want to keep
it nice and clean. The other bit to worry about is
this little rubber gasket here. One, you want it clean
so it seals properly. Two, when you
store it, you don’t want to store it done up tight,
because that adds pressure, and that’ll age out the rubber. So just store it
loose, not too tight. So, what we’re
going to do now is we’re going to start on
the bottom with hot water. The down side of cold
is that, while you’re heating your water, you’re
heating up your coffee, too. I’ve always made
mine with cold water. Right. And heating up the
coffee means it’s going to taste a little bit
more bitter when you do so. So, hot water from a
kettle, easiest way. Just fill it up to right
below the safety valve. All right. So, I keep going, and it’s right
under the little valve guy. JAMES HOFFMANN: There we go. GRANT CRILLY: I can pop this in? Yep. So, when you put
it together, just grab a towel, because the
bottom is going to be hot now. Sealed nice and tight. Done. And you actually
want to go straight to the burner pretty quick. Yeah. The water in the bottom is
going to start to evaporate, but it’s trapped, so
it’s going to build up a little bit of pressure. GRANT CRILLY: Oh, I
can hear it going. JAMES HOFFMANN: It’s going to
apply pressure to the water and push it through the
funnel, through the coffee, and that’s going to
do the brewing for us. Once your coffee starts to
flow, it’ll look nice, look super delicious. Listen and wait. And, as soon as you start
to hear a gurgling sound, you want to cool it down. Take it off the stove. Just run it under your
cold tap in the sink. It gets rid of the steam,
stops the brewing process dead. GRANT CRILLY: So, we
made your moka pot. Super delicious. But, when I used to make it,
I would take a French press on the side, heat up
some milk, froth it up, and pour myself a latte. It looks like it
doubled in volume, huh? JAMES HOFFMANN: Yeah. Tap out those little bubbles. Here we go, huh? Aah! Ooh. Check it out. Moka pot lattes. I made that one. James Hoffmann made that one. So, there it is. Put good coffee in, you use it
right, get a delicious drink. And then, French press to hand,
a whole array of delicious drinks. So, super flexible,
delicious, underrated, go and play with it. The moka pot.

100 Replies to “Make Great Coffee with a Moka Pot”

  1. What's the point in all these warnings but not showing us how to actually do it? For example the coarseness of the coffee grinds

  2. You use cold water and not hot water, its the difference in pressure of the pocket of air on top of the water when it warms up and expands that will push the water up the funnel and the grinds. If you start with already hot water that pocket of air will be already hot, expand less, and brewing will rely more on steam to push the water up (which is not the way the moka should work).
    If your coffee taste burned then either the flame was not proper (electrical stoves can be pretty bad for that) or the grind need tweaking or the funnel needs changing.
    As for passing under cold water: not needed, if you listen you can pick up the difference in noise right before the gurgling, you take the moka off the stove then and it wont push a ton of steam into the grinds.
    Mokas dont have to be freakishly shiny like just out of the box, clean yes but thats it. They need to be, and stay, seasoned. Like it would be for a cast iron pot or a wok (and noone can say that cast iron pots and woks are full of rancid stuff when they are seasoned).

  3. Moka Pots are used by the majority of Europeans and do not have a bad reputation, it's as basic as it gets, these guys think they've discovered it or something! American hipsters making a song and dance over this. In fairness the hack with the frothy milk was good.

  4. I picked up one of these at a yard sale for a dollar because, the seller explained, he couldn't find the cord. He thought the pressure valve was an electric plug!

  5. For 50 years every family in Italy use this machine for make coffee doesn't exist any single person in Italy without a Bialetti in home and i can guarantee than everyone put cold water in there an also the quantity of coffee Powder have to be enough to make a nice mountain without be pressed.

  6. the italian way put the bottom on the stove let it there until it forms tiny bottles so it ists almost boiling put the coffe in and the top on. never use soap on them and clean them with salt only especially under the the part sealed by the ruber. get a steel one instead of aluminium and you will have the best coffe ever little extra effort.

  7. Caffettiera and not Moka Pot….. The water should be cold with low minimum fire….. the sugar must be in (not in the water) before the coffee in coming out…..and caffettiera has to be not clean with soup…just some water and stop…..she has to keep the aroma from coffees and coffees ….

  8. We had this pot back way when i was like 10years old. Didnt know what it was used for.
    Really surpirsed its a coffee pot!!!!!!

  9. So darn wrong I have tried it with hot water both ways and it worse tasting coffee then when I do it with cold water

  10. Aluminum pot is not good. I use stainless steel pot. Also I prefer cold milk that makes coffee instantly drinkable.

  11. Why are you calling that Greco a Moka pot? Everyone I know uses a Greco and loves it. I’m American btw

  12. I quit caffeine due to rage problems but this looks so good. I miss my moka pot even though i always used it wrong.

  13. 😂😂😂😂😂……in my country this is a the notmal way to make coffee. I've been using for it 30 years, oh man coffee is just coffee. Leave it to the white to make coffee some kind of hipster thing😞.

  14. Yes, i'm Italian and i don't love your coffe-water,
    don't wash your moka,
    when is new put a spoon of coffe, not too much, and the first run throw away.
    Moka must be used often to make a good coffe.

  15. Thanks Grant and James. I just tried this method and was pleased with my result. I've got a stainless steel IMUSA moka pot. Ground my beans in my Baratza Encore and my brew came out just like yours. Thanks!

  16. You dont have to put hot water in it mr. "coffe expert". You americans are horrible people ruining everything you find in the world

  17. that was then and this is now… ther exists a growing concern in the medical community regarding aluminum in the diet and Alzheimer's disease. it might be in our best interest to consider using a stainless, instead of the aluminum moka pot they use in this vid'?

  18. They're kind of redundant now as there are so many great espresso machines now that do far superior espresso and that's why the company is currently on the brink of bankruptcy

  19. Two problems I have with this video. I’ve heard Italian baristas say that it’s nonsense to heat the water first and that it SHOULD be done from cold. Secondly, tilting the moka pot under the cold water when full will surely spill coffee everywhere.
    Frothing the milk with the French Press is a great idea; you can even adapt it, removing the lid, to get right to the bottom of the milk for an even froth.

  20. Nice video. May I suggest another title: “The articulate, presentable Englishman and his childish, clueless American sidekick.”

  21. A lot of what he says isn't true. I've been using a Bialetti for many years and it always makes the best coffee!

    Grind the coffee fine, lightly tamp and yes use hot water. However adding too much water just produces bitter dish water.

    Fill no more than half way up to the valve. This produces thick, rich espresso like coffee, without the light brown watery mess in the video.

    Take off the heat as soon as it starts bubbling and enjoy that amazing rich espresso.

    I use a Bialetti Tuttocrema to froth the milk, they're not widely available but they make creamy microfoam better than many cafes. It has dual fine mesh rings which create that amazing textured milk.

    Bitterness is not from grinding coffee too finely, it's from using too much water and keeping it on the heat too long (over extracting).

    Also never wash with detergent. It should have coffee stains lining the aluminium inside, this protects the surface and ensures your coffee won't taste metallic. ☕☕☕

  22. Why is everyone saying that the fault that the Moka Pot has a bad rep is because Americans gave it. James Hoffman is British and he is the one that made that statement

  23. To make explicit Mocca: the grinding is finer than for Espresso. (In any way: the pot should be used some times before you drink the first coffee; never wash with soap, just rinse with cold water.) Bring to boil on a very small flame. Take off the stove when "gargling". Serve in very small (mocca) cups only with sugar. A special recipe: you can whisk up a bit of coffee with the sugar, before filling up with the rest of the coffee. You can add cardamon to the coffee powder, as the Arabs do.

  24. Hi, you’re using Baratza to grind coffee in your video. What setting would you recommend? They don’t have anything in their grinding tips nor the internet anywhere. However I saw somewhere that setting it to 12 (AeroPress) would be fine.

  25. Interesting, but we have definitely not the same culture of coffee. For moka : fill full water on tank (don't care about the valve). Put filter and press it quickly. Turn quickly the item to get the excess of water out of the filter and put the maximum of coffee on the filter without pressing. Close the moka and put it on fire. When the coffee start going out reduce fire at minimum and turn the coffee with a spoon until the end. that's the Napolitan way of Moka cofee, my favorite. Juste for information, italian used to say : If you clean a Moka with any soap, you directly go to hell…

  26. When showing how to make coffee with a moka pot, also show how to clean it properly. As in, take the filters and the rings out. You will not believe how many people do not do that.

  27. I tried this method with a good coffee I always enjoy. It came our tasting like… American coffee, watery, characterless, thin on taste and thin on enjoyment. I'll go back to cold water and proper tamping, thanks. Good tip for frothing the milk though.

  28. I like my coffee bitter… finely ground into a powder, and I use ice instead of water, with a percolator coming out of a freezer, and the. I let it steam for about 10min after brewed so that everything is fricking BITTER!!!
    (LOLz…. just joking!!) 🤪👍

  29. Adding so much milk in the fresh brew is a crime.Moka pot-the best coffee ever.Been doing it for decades in Europe. I am glad,finally,the Americans got it.

  30. EVERY Cuban household has one of these…..
    This is how we make our famous Cuban coffee at home in Miami and Cuba.
    Why do people have to act like something is new, hip, and under rated when other people have been using it for a long time.
    How to make Cuban coffe link:

  31. We had a pot like that and the handle just disappeared in the wash! Gone! So we bought a stainless steel John Lewis model.

  32. I got no problem at all with bitter coffee because I like mine strong, but seriously how do you keep moka pot that shiny… i got exactly the same pot but it doesn't know what shining means

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