MOKA POTS EXPERIMENTS: FILTER VS NO FILTER PAPER USING 3-CUP MOKA EXPRESS & 2-CUP BRIKKA

This is a long video clip but should be worth it!

Using 3-Cup Moka Express and 2-Cup Brikka

Coffee to Water Ratio
Ground Coffee 15-16g for hot drinks 16-18g for iced drinks
Hot Water 120ml

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[Daniel-djfh]

I've recently tried brewing at super low heat, stoove at 1-2.
And just as the coffee coming out of the thing starts turning transparent, removing the moka pot off the stove and just letting it continue brewing. If timed right you barely get the hissing.
And the coffee turns out pretty good.

[ritwikjs]

i've been using espresso grade beans for the brikka with an aeropress filter. by filling it up with pre warmed water, i'm getting a nice bold shot of coffee at the end, with a "crema" that stays surprisingly long. I know however that it isn't an "espresso" shot, but honestly, i don't mind. Pouring the coffee into a mug with healf a teaspoon of raw honey and a dollop of milk foam "with a hand powered aerator" has produced several beautiful cups of cafe style coffee, which actually doesn't take that long. As with everything, proper moka pot maintenance will keep the consistency of your product going

[Robot_Cajun]

Another potential benefit to using a paper filter is the reduction of “bad cholesterol” oils in your brewed coffee. I read about this a few years ago for French press coffee, and just naturally integrated the paper filter into my mocha pot too.

[CUDATerry]

I have been using both an original Bialetti Moka pot and also a Bialetti Venus pot, both with and without the paper filter. I begin with 18 Grams of medium fine ground coffee (for paper use) and pour in boiled water. I have to align the paper to prevent water blow by out the side of the pot. I place the pot on a very low flame and it usually only take 45-60 seconds before flow begins. As the pressure increases from the boil chamber I turn the flame off and allow the residual heat from the stop top grate to finish the brew. From start to poured cup is usually takes less than 6 minutes (the electric water pot is the slow part of the process.) I currently use paper filters from an AEROPRESS and they are not a perfect fit. I have a lot of other paper filters that don't work well for the original pour over pots I use and intend to cut them to fit the Bialetti pots. Enjoyed your video.

[pedrog.b.]

Excelente presentación. La mejor explicación demostrativa que vi hasta el momento! Muchas, Muchas gracias!!

[abderrazak]

Hi. Thank you so much for these videos about coffee. I learned a lot from you every time I watched one of your videos. I bought a moka pot one year ago but I never used it because I didn’t know how to. Thanks for YouTube, I started searching and your videos come first. You save a lot of time of trials and searching, I think now I ready to start making coffee at home. Love and respect. Have a nice coffee every day all the time.

[Rekmeyata]

Well, your results were the same as mine that I've been doing for quite some time. I only use a 2 cup Bialetti moka pot, but found that by using a AeroPress filter I also got more crema. My old Moka pot broke, so I got the Brikka just this last month, it does make a better tasting coffee than the regular Moka pot did. I also use a AeroPress filter in it as well.

What I found about the 2 cup Moka (or the Brikka) is that if I remove the gasket, the Aeropress filter fits perfectly against the strainer, putting the gasket back on keeps the filter in place. Another thing I found out, is I can rinse the old filter off without removing the gasket, but it had a tendency to come out from under the gasket so I had to remove the gasket to put the filter in correctly; hmm, what to do; so I tried two filters instead of one to see what would happen, and now they stay in place while rinsing! I can reuse those filters dozens of times.

[ebonibrandon]

We all do what works for us but I was taught you NEVER tamp moka coffee. You don't want it compacted so that the water does not create channeling resulting in an uneven, poorly extracted brew.

[photina]

Using hot water and brewing faster is not the correct way to prevent the coffee from being bitter. It's not supposed to brew faster; hot water brews too fast for a good extraction.

Brewing low and slow is the correct Bialetti instruction, and it doesn't cause bitter coffee; what causes bitter coffee is leaving the Moka on the stove too long after it begins to gurgle.

The Moka water is never supposed to boil. It doesn't work by boiling. The ideal temperature for the water to bathe the coffee powder is lower than boiling. It works by gradually heating the air and water vapor until it expands enough to push the water down and up through the pipe, which happens at a temperature below boiling. The lower the temperature of the water you fill it with, the lower the temperature of the water when it bathes the coffee powder. If you fill it with hot water, it will boil and brew too fast for a good extraction; plus the temperature of the water will be too hot for a good extraction when it bathes the coffee powder. Cold water has more molecules than hot water, so it expands more and creates more pressure when it's heated in the Moka.

You can trust the Bialetti instructions because they're based on 90 years of scientific testing and professional taste testing. Bialetti has a vested interest in making sure their Mokas produce consistently good flavor, so they have a science and engineering department for product development. You will see their job openings in their science department posted under "Careers, " if you check their listings often. And Bialetti grosses approximately $180 Million US dollars per year, so they can easily afford to do vastly more and better testing than any Specialty Coffee influencers ever could or would do. The official Bialetti instructions are recommended by illy and Lavazza espresso companies to get the best flavor from their Moka grind coffees. Anyone who follows Bialetti instructions is not going to need a paper filter nor any other hacks/tricks. The only good tutorials on YouTube that teach the correct Bialetti technique are the one by "Annalisa J" and the one by "Il Barista Italiano" - look for his more recent and detailed Moka video.

The Bialetti Moka instructions (Brikka is a bit different):
1. Fill the reservoir with cold or room temperature filtered or bottled water to touch the bottom of the pressure valve. (Bialetti said they designed the Moka to be a measuring cup so you'll get the perfect ratio of coffee to water if you fill the water to touch the bottom of the valve and loosely fill the basket to the rim with coffee and DON'T press it down. There's no need to weigh the coffee powder or the water.)
2. Fill the basket loosely with medium-fine ground coffee powder and use a straight edged utensil to scrape the top level with the rim of the basket, and DON'T press it down. (Note: Most pre-ground espressos are too fine for the Moka, but Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Look for the little Moka icon on the package.)
3. Wipe the basket rim and the water reservoir screw threads clean of coffee grounds so you'll get a tight seal, then screw the pot together tightly.
4. Cook it on a low gas flame or a preheated medium electric stove.
5. The instant you hear it begin to gurgle, immediately remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do NOT cool down the pot by holding it under running water or setting it on a cold rag! (The gurgle sound means the reservoir is almost empty so there's air mixed with the water that will cause a bitter flavor if you don't remove the Moka from the stove. If you know the timing, you can remove the Moka from the stove a couple of seconds before it begins to gurgle.)
6. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour.
7. When you unscrew the Moka to clean it, you'll see leftover brown water full of fines in the bottom. That's a good thing because that water would've diluted, bittered, and dirtied your cup if it had been allowed to go through the coffee by leaving the Moka on the stove too long.
After every use, wash it with hot water and NO soap! Wiggle the valve to unclog it. Wipe it dry with a cloth. This will keep it very clean! Monthly cook plain water in it to deep clean it. If a pot is not maintained in a clean condition, Bialetti has instructions for deep cleaning and descaling with vinegar or citric acid. You can make a paste of baking soda and water to rub on stains.

Brikka - different instructions:
1. Instead of filling the water to touch the bottom of the pressure valve, use the enclosed plastic measuring cup to pour 120 ml of water into the 2 cup Brikka, or 170 ml of water into the 4 cup Brikka.
2. Brikka needs enough heat to build the pressure needed to make crema, so if a low gas flame is too low, try turning it up a little to medium-low. A preheated medium electric stove should work very well - that's what I use. My crema starts streaming into the pot at 4-1/2 minutes, I take it off the stove a few seconds later, and it's finished brewing at approximately 4 minutes and 55 seconds.
3. Brikka doesn't make a gurgle sound when it's time to take it off the stove, so Bialetti says to remove it from the stove when you see steam and the crema stream is established. Let it finish brewing on your countertop from the residual heat inside the pot.

This technique is the Bialetti way to get consistently good flavor from a very easy process.

My daughter and son-in-law are former Starbucks managers, who were responsible for training baristas at their stores and at other stores that were having problems with quality control. They follow the Bialetti instructions for their Brikka, and they use the cold filtered water that comes out of their refrigerator door dispenser, and their coffee is always perfect.

[OldMotherLogo]

NOOOO!!! Do not tamp the coffee! And the heat looks too high, it should not be sputtering like that. I get crema in my moka without using a filter. However, I get less sediment using the filter and the coffee is slightly less bitter.

[chomp]

Thanks for tips! I use a filter just for the cleaner taste. There is some crema while the coffee is still in the pot, but it dissipate quickly after pouring the coffee into the cup. I dial in my coffee just like I do with espresso, to find the balance that I like.

[xkdlxwl]

All the things to avoid to get good coffee.
And the higher output rate in the unfiltered example is clearly achieved by raising the kettle temperature

[sarcasto]

This teacher is simple and easy to understand 💯

[GrzegorzMajsterek]

I would say there is something wrong with your grind of coffee or too much heat if the flow of coffee is violent. Mine flows smoothly. Filter will just cause bit more resistance so more pressure in the brewing so taste will be different. Matter of preference.

[LiveLifeHonestly]

Keep up the good work! This video is very informative for those looking for the crema flow on different moka pots and what to expect. Is there a stainless steel brikka moka pot or similar crema flow system? Looking forward to seeing more coffee tips!

[christophekennis]

Thanks for the tips! Time and temperature are very important. The most beautiful part is when the first coffee comes out like almost syrup or lava, when done correctly. Do you also taste a difference when you use a Bialetti Venus or the other pots? I found out that the other pots produce a more nutty taste.

[TomboyVale]

Dont press it so much, moka pot coffee is not supposed to be pressed.

[vivi]

Nice tips!! I add a few drops of coffe to 2 spoon of sugars vigorously mix with spoon then add the rest of coffee and uhmmmm delicious Cuban coffe version.
Thank you for your videos

[Ufsnp]

Спасибо!!! Очень полезно!!!! Продолжайте делать видео!!!! Вам удачи!!!)

[TheFrogfeeder]

I love my moka pot express, been using it for years, just ordered a gasket set for it, it’s finally time, I get more coffee on the stove than in my cup... I gotta use an old dripper for about a week…