Moka pot - how to get a smooth extraction?

[tony8028]

I have a bialetti 4 cup moka pot which I love. I have had various express machines over the years including a silvia / rocky combo but for me i always come back to the stove top - prob because I like a good strong short shot.

I am having mixed results in the extraction of late...most of the time its coming up the pipe splattering all over the place...so much so that when i open the lid it goes all over the place.

Any ideas whether this is down to the grind or perhaps I have the stove too hot?

I am using Coffee Snobs roasted beans , so they are fresh - maybe roo fresh really,

thanks in advance

[TC]

Hi Tony,

Caffetiera brew guide | Talk Coffee may be of assistance...

Cheers

Chris

[LeroyC]

Moka pot - how to get a smooth extraction?

Yeah I really like that Talk Coffee guide. The only 'hack' that I apply is using hot water to start. Not boiling water, but hot water is ok. Some people say it's a bad idea as they're designed to start with cold water, but it does reduce the time that the dry coffee is exposed to heat, which is a good thing.

As for the spluttering I'd say that you're coffee is ground a bit too fine and too much pressure is building up. And your heat might be a bit high too. Also make sure you always fill the basket with coffee. I used to slightly over fill it, scrape it flat with a knife then give it a very light tap to create a small amount of space between the coffee and filter.

I haven't used mine for ages, but I'll never get rid of it as like you I like a strong coffee. They're great little devices when you use them right.

[tony8028]

Hi Tony,

Caffetiera brew guide | Talk Coffee may be of assistance...


Chris

Thanks for this.

the main thing i try and do is take it off the stove as soon as the extraction loses its colour...once its just dirty water, that will only detract from the taste. I try and just get the pure extraction.

Some people leave the thing until the coffee is bubbling away and all the water has passed through the chamber - so me these coffees taste awful - personal pref I guess.

[victorgin]

Each to their own, but after many years of using pots (i have 1, 2, 3, 6 cup Bialetti Aluminium models, a 6 cup Bialetti stainless, and a 6 cup Alessi Alum) - i always go back to the 3-cup Aluminium Bialetti Moka. Best PF size ratio to water IMHO. The SS pot looks nice, but the AL pot seem to taste better as the coffee oils keep the pot 'seasoned' and protected...... never soapy wash AL, just rinse every time.

fine espresso grind, fresh beans, light tamp and leave about 5mm of space to the top of the PF. Fill cold water to the fill line inside the bottom reservoir. I've experimented with putting a little bit of cold water on the top of the pressed puck/PF to simulate pre-infusion and to keep the temperature down on the puck, but it doesn't make too much difference.

Then onto the stove on lowest heat possible, in my case it is a small gas hob, so i actually position the pot off-centre to the flame ring, so it straddles the blue flame. coffee takes about 10-12 minutes to start coming out, and when it does it is thick, dark brown/black honey consistency. Now, heres when i watch the extraction carefully, and as the coffee starts to speed up and just before it starts to turn blond, i take it off the heat and pour it into the cup as per Tony8028's comment.

10-12 minutes does sound like a long time to wait, but i'm usually preparing toast/lunch etc and just keep a casual eye on it. Heat/pressure like espresso is a harsh way to treat/extract coffee - ala espresso machines, but when done right, it is awesome. however, same principle applies to Moka pots, so i'm a fan of going low and slow and terminating the extraction before the reservoir is empty/starts steaming!

You want to avoid the spitting, boiling over, or steam-through the puck, so taking the pot off the low heat when about 50% of the water has come through seems to work well. Keeps the coffee/darkness in the cup/pot, and avoids bitter/tainting, props Tony8028!

splash of cold milk, and that's my drink!

[tony8028]

Then onto the stove on lowest heat possible, in my case it is a small gas hob, so i actually position the pot off-centre to the flame ring, so it straddles the blue flame. coffee takes about 10-12 minutes to start coming out, and when it does it is thick, dark brown/black honey consistency. Now, heres when i watch the extraction carefully, and as the coffee starts to speed up and just before it starts to turn blond, i take it off the heat and pour it into the cup as per Tony8028's comment.

splash of cold milk, and that's my drink!

Thanks for this insight! Yes that does sound like a long to wait but i will certainly give it a shot.

I have found that i need to keep the coffee quite course - i have experimented with finer grinds and the water just wont come through. Maybe i should try this approach but with less coffee in the PF.

They are wondering little machines...every time i think about 'upgrading' i worry that the coffee wont be as good as my moka pot!

[Ooops]

....... Then onto the stove on lowest heat possible, in my case it is a small gas hob, so i actually position the pot off-centre to the flame ring, so it straddles the blue flame. coffee takes about 10-12 minutes to start coming out, and when it does it is thick, dark brown/black honey consistency. Now, heres when i watch the extraction carefully, and as the coffee starts to speed up and just before it starts to turn blond, i take it off the heat ........ it is awesome.

You want to avoid the spitting, boiling over, or steam-through the puck, so taking the pot off the low heat when about 50% of the water has come through seems to work well. Keeps the coffee/darkness in the cup/pot, and avoids bitter/tainting, props Tony8028!

splash of cold milk, and that's my drink!

An old thread I know but ..... Thank you, thank you, thank you ..... as a complete newcomer you've changed my life

[MrFreddofrog]

Wow, a complete newbie who knows how to use the search function AND took the effort to say thanks.

I am very impressed!

[MrJack]

Wow, a complete newbie who knows how to use the search function AND took the effort to say thanks.

I am very impressed!

Must have been an accident

[Janus]

Someone mentioned on here in a thread (i don't recall which sorry) that they use very low heat for their stove top percolator too, it takes longer but the extraction was better. I've been doing this too since reading it and can confirm the results are superior (for me) in the cup. Good grinder made a huge difference too..

The seal on our old INOX stainless perc died, and haven't been able to source a new one, it's a double stepped seal which is a bit different but definitely provided a superior seal. Have bought a 2 cup Bialetti aluminium, have also found spitting if the puck is too tight, have mucked around with grind coarseness and tamp pressure to get the happy medium where it doesn't spit.

Wish i could have found a replacement seal though, this one was my favourite percolator yet:
https://www.youtube.com/watch?v=Vw7Plh6dl84

Bialetti is a bit more sensitive.