Exactly, we should aim for a gentle and uniform extraction and give time to water to do its magic.

I’m glad you liked it. I love SpongeBob 😆 and also love my cat ☺️. Thanks!

Hi Wendy, I’m glad I could help. Take care!

Thanks! I really appreciate your comment. Usually people get bored when videos are too long. Probably that's why you don't see them rarely.

Moka Pot is very fascinating. you never stop to learn from this device

Hey Pawel, your way works very well. Less coffee you put in the basket less strong is the result but also more extraction. For some coffee I don’t fill the basket too. If you want your coffee to be weak, you should add some hot water to your final beverage. That would drop the strength but keep the same extraction.

The kettle I use is the Fellow Stagg EKG, my favourite kettle, very well built and easy to use.

Ciao Paolo, mi fa molto piacere sentire che i miei consigli funzionano. Riguardo le informazioni ho usato le stesse che nomino nel mio video “ultimate moka pot technique”. La macinatura del caffè cambia di caffè in caffè. Io cerco di mantenere sempre una macinatura medio fine e poi aggiusto a seconda di come il caffè esce dal camino

With the sage smart grinder I grind between 15 and 20.

@@matteofromtheswamps 20 black coffee, 15 cappuccino? I cannot dial my moka. It tastes diluted and bitter at the same time.

@@gunnsheridan2162 Do you press the coffee in the basket? And what's the ratio coffee to water you put in the moka?

@@matteofromtheswamps 132g water + 8g coffee in = 94g beverage out No tamping, I just "pour" the ground coffee in and tap the basket from the sides for grounds to settle.

@@gunnsheridan2162 132g with 8 gr of coffee is too much water, that's why. What kind of moka you using?

When I put 160gr water in the moka and let say 20 gr of coffee in the basket I usually get 120gr yield maximum, then it depends on the coffee. But I usually avoid getting all the water out from the boiler. Especially for dark roast coffee

​@@matteofromtheswampsHey Matteo! I'd love to hear a deeper dive into how much yield one should expect from different varieties and roasts of beans. I generally subscribe to Gourmet's 1:3 ratio, where 17-20g of powder gives 50-60g of yield, but I'm not sure if this rule applies to every bean. A little nerdy, but interesting nonetheless.

With a 3 cups Moka I suggest 16/18 gr, depending on the roasting, and 120 gr water at room temperature,.

The moka brand I’m using is called E&B Lab, it’s an Italian company that makes espresso e filters tool and also this moka pot.

@@matteofromtheswamps Thanks for the quick reply!

Just keep the power of the stove medium low and not too high, otherwise water get to boiling point and you could get sputtering.

you mean a lot of water remains in the boiler after all the coffee finished to come out the chimney?

@@matteofromtheswamps there's not a lot of water left in the bottom chamber. The final brew is probably around 200 ml. Also, medium roast comes out sour. Is moka pot only good for dark roast?

to increase extraction, reduce the dose of coffee, so you have more water to extract the sweetness, but if it's too weak, also you should grind a bit finer, so the water extract more solutes and bring strength to the coffee. I do brew medium- light roast with moka too and usually is this what I do. If your try let me know please!

@@matteofromtheswamps I'll let you know for sure. Thank you so much 😊

@@wmd5878Did you try it?

Thanks. As I say at the beginning of the video, I collected months of data to came to this conclusion. The numbers showing in the video are just to show what's happening and what's happen with the 4th brew, happens quiet often. It follows the same pattern. There will be definitely times that doesn't happens, that depends on the coffee and the ground setting as well.

Hi, I actually suggest you to grind your coffee slightly bit coarser if you can, or put more coffee, not less. Less coffee with same amount of water you actually extract more bitterness. Another suggestion is to stop your moka earlier. I’ve a done a more complete video about my ultimate moka technique where I explain very important things about coffee extraction, you can use some of these info to get better results. Never give up on moka!

Crema is only for espresso, not Moka unfortunately