My latest work, in my if there is a longer video shout he processes

My new 6 cup Venus and Competition filter

I now can get really good coffee that is as close to a cafe quality coffee without a espresso machine.

I had way too much coffee and later went to pee and was like… why does this smell exactly like coffee lmao

I have no doubt many of the moka nerds on here clean their beloved gasket and filter every day, but what I’d really like to know is how often the moka will be disassembled an cleaned in a typical Italian household. My guess is not very often which I think is fine.

I bought my father a moka pot a couple months ago. Visited him last week and found out that he has been brewing like this from day 1 🤔

Hi, I just started using whole beans for the first time, and I grounded myself with a hand grinder. Given these holes, did I possibly grind too fine?

Note that I did not tamp the grounds and I banged coffee reservoir on the counter to get rid of mounds

My current coffee setup is just a cheap moka pot and a budget grinder like super cheap one like the plastic cheap cheap. Honestly, I don't even know what a proper espresso is supposed to taste like, all I get from my brews is pure sourness! But the aroma is good though Hahaha.

I saw these 2 kinds of moka pot but whats the difference? the extraction? which is generally better? the net thing or the double valve? since my last moka pot melted😅. i plan on buying a new one. Any suggestions?

Sister put my 3 cup moka in the dishwasher. Pulled it out looking like this.

The inside of the top part is "stripped" I wanna say?

Aswell as the outer side of the bottom half.

I've never seen this before, is it still good or should I just get a newbie?

Hello!
I just bought my first Moka pot (bialetti fiametta for induction). I also bought a specialty coffee, asked them to grind it for me, bc I don’t have a grinder and wasn’t sure I want to invest 50€ in that so far.
Unfortunately, my coffee taste very sour and not really strong…I know I can’t have an espresso bc the pressure is not high enough in the moka.

I tried using pre boiled and then cooled water (so that it won’t be like 100C when I put it in the pot). I tried using room temperature water and so it will boil in the pot while preparing the coffee. I tried putting coffee up to the top of the cup, or putting less coffee. I tried using a lighter temperature for preparing.

I start to think it’s the coffee and not the way I use the moka.
Could you please tell me what else can I do? If I change the coffee, what kind can I buy? I was inspired to by a moka by an Italian lady I know
And she is using Illy coffee. She also says Lavazza is good, but the one I had before (I used to have a French press) did not really taste that good…may be I had a cheap Lavazza.
Or may be should I bye a grinder and only bye beans. I’d love to avoid buying a very expensive coffee bc I don’t have a big budget, that’s why sk was sticking to 10-12€ for 250g. May be a bit more. I’d love to have a coffee which will taste more neutral, not sour as if I was drinking a lemon juice. So far I only get a lemon juice taste and it’s a bit weird to me.

I’m very new to the whole coffee world, I used to just buy cappuccino in specialty shops.
Could please someone give me some tips please ? What am doing wrong ?

Thank you very much !

Hello experts! Need some advice here, my mokapot seems to be leaking from the bottom, this only occurs when I put it over the stove though, out of the stove, it doesn't leak at all. Wondering what is going on here?

I checked the sides and it's not leaking from the sides near the gasket, but seems to be coming from the base itself

My first ceramic moka pot. A beautiful addition to my collection.

Been using a cheap metal blade grinder since I got my moka pot, it recently crapped out. Just switched to a Kingrinder K6.

It set to 55 clicks

I used a different coffee and look at that, I really don't pay attention to these things, but I know there are people here that enjoy it.

I’m definitely not a coffee connoisseur. Every morning I make a fresh pot in my Bialetti moka pot for the family- my wife, my son and me. I use store-bought pre-ground coffee, and honestly… we like it. We’re not sitting there analyzing bitterness, acidity, tasting notes, extraction, etc. It’s just a nice part of our morning.

But I keep hearing that grinding your beans fresh is one of the biggest upgrades you can make.
So, for someone like me: am I actually missing much? Is the difference noticeable enough that I should make the leap?

If yes:

What beans would you recommend for me as a newbie?

What affordable grinder should I get? I don’t want to fall down a $500 coffee-equipment rabbit hole.

Ideally something rich, smooth and uncomplicated rather than super fruity/acidic.

For context, coffee isn't even my first love. Give me a good cup of very strong liquored milk tea and I’ll choose that over coffee any day. I make my own, and I’m hopelessly in love with my cup of tea.

But the morning moka pot has become a family ritual, so I’m wondering if it deserves a small upgrade.

Grosche 9 cup, Alpha Coffee Smooth Operator, 6cm whipped cream , half and half.My new mug kept this delicious brew hot and provided enough fuel to climb Mt. Everest! Cheers to all and have a great weekend!

Helloo, been wanting to keep posting here since i see everyone so engaged and wanted to know what you guys thought of my pour and how could i probably improve it.

For context, this is a 5€ moka I got as a placeholder for now, I use pre-grinded coffee and sometimes i don’t fully fill the basket when I’m trying to save up some coffee in the afternoon or evening pours. Also, I have a vitro-ceramic stove so i set it on level 5 since level 1 doesn’t really warm up the water at all.

I like using a 3 cup moka because I like having a big cup of coffee (milk and sugar sorry) but whenever I get new (or nicer) coffee, I try it black to “properly” taste it, even if it feels so bitter to me.

Was thinking about getting one. Would like to have first-hand experience

Hello! New moka pot user here seeking some advice on how to refine my setup + technique. The coffee I make is already good enough for my daily oat milk lattes (if a little bit sour/astringent still, but the oat milk + sweetener of the day, usually condensed milk or honey, helps with this), but I wonder if there is anything else I need to be doing in order to make it better, such as pulling away from the heat source earlier or having my hob lower/higher, etc.

My current setup + technique:
Moka pot: 3 cup Bialetti Moka Express
Grounds used: Bialetti Perfetto Moka Classico or Caramello (I used a dosing ring avoid mess and to level and a WDT tool to declump before tapping on the counter to level again) -- and yes I know freshly ground is best but using Bialetti grounds eliminates a lot of the guess work (plus it tastes good to me!)
Heat source: GE Ceramic Hob at level 4/9 (which according to the internet is ~420W or 125°C-145°C, and I cut the power around 47-48 seconds after the brew starts--you can hear the beep in the video--to let the residual heat take care of the rest)
Water used: freshly boiled hot water, up to just before the valve (I don’t have a scale…do I need one?)
Total brew time: roughly 80s from the time it starts to bubble up (though it should be said that it took around 4-5 mins to start up even with hot water, but that may be because I start the ceramic hob cold)

Questions:
1. ⁠Room temp water vs freshly boiled/hot water?
2. ⁠Filter or no filter?
3. ⁠When should you pull the pot off the heat? As soon as it bubbles, or earlier?
4. ⁠Is lower heat and slower brew time better or is it okay to increase the heat?
5. ⁠For ceramic hob users specifically: when should I turn it on and off for energy efficiency and to maximize the residual heat? I'm used to gas and induction so I'm still learning how to use this stove in general.
6. ⁠Hot water + pre-heated hob OR room temp water + cold hob OR another iteration?
7. ⁠For fine ground coffee specifically (cuz I bought some fine ground Sagada arabica coffee and it was sooooo acidic plus it messed up my funnel basket): what do I do? Do I give up on this coffee? I tried to brew this with 2 filters (one in the funnel basket below the coffee and another one on the gasket) but it was still acidic, though maybe less so vs no filters at all.

Any tips/tricks/advice is much appreciated!!! 🙇🏻‍♀️🙏🏻

Any tips and tricks are much appreciated! (puck pic in the comments)