For those just wanting the brew recipe, skip forward to 15:10. Thanks for the nice video and great advice Bould Brothers. Cheers

Excellent presentation son. I've been using Bialetti pots for 50 years, and the stuff my parents produced was brutal, but in the 1960's it was the way.

I randomly saw your video when my KZfaq was on replay. Y'all are the best. Subscribed

I've been on a hunt for the best Moka Pot technique for quite some time now. And I have to say that you guys absolutely nailed it. I'm not a big fan of the banter and the horsing around but I stuck with the video and tried your technique and boy did i get a really intense, extremely well-extracted shot. Now I wistfully think of all those times that could have been but were not ... when I was under-extracting, mis-extracting etc. and now, wow, hats off to you both. You really made my morning today and every morning henceforth.

My moka pot has been totally neglected for quite some time. I had only ever brewed espresso grind and roast as I thought this was its only intended purpose. I never really enjoyed the result. Interesting and worthwhile, yes, but I don’t find myself ever craving that style of coffee. I just finished brewing a cup of kenyan med roast at the coarser grind setting you recommend. 10g coffee to 150 grams water. (I have the smallest size moka pot, so 150grams of water is the Max, but now I’d like to get a larger one) Holy moly, excellent result! If someone served it to me blind, I would never in a million years guess it was a moka pot brew.

Well, I've just brewed the afternoon coffee, to your method. It tastes smoother! But, you're absolutely right - medium roast is best. More flavour profile. The science makes total sense. Cheers!

Blooming (brewing) brilliant! mates

This really liked this video it was super informative! But I did watch it on 1.5x speed bc gen Z brain cannot stay focused for this long

I lovvve the moka pot. I can't afford to buy a great espresso machine and the moka pot works great for milk drinks!

Yesss! Real science :) That made me happy. Please share the link to the paper.

I have a stainless steel cuisinox moka pot. I tried your method. The bottom pot would only take 13 ounces of water, not 13.5 ounces of water (semi equivalent to 400 grams of water). I measured 26 grams of Dunkin’ Donuts drip grind coffee into the stainless steel funnel. Followed your directions on brewing. It made a very strong cup of coffee that tasted fine but I had to add half and half dairy milk to calm down the strength. I normally use Bialetti Moka Grind espresso in my Bialetti Moka Express to make a cappuccino (150 ml of water, 150 ml of dairy milk, fill funnel to level with Bialetti moka grind espresso and do not tamp ). Your method made a strong cup of coffee that I can use henceforth to make cafe au lait for my family or a really strong cup of coffee to wake up one of my teenage sons. Thank you, informative video. 😀

This was a great video! Informative, a little quirky, not "overly-done" humor or redirects. Thanks for the tips!

I use distilled water in my Moka pot. It leaves no mineral scale in the pot and it extracts the coffee more. I pack the funnel full. As soon as all the water brews, I pour out the coffee and immediately run it under the tap and wash with soap and water. I had an experience with an old Moka pot where I left it on the stove and the rubber gasket melted and fused the two halves together. So I cool it as soon as it's done.

A very interesting video. Recommendations for Moka pot have been all over the board. I've experimented with cold water, room temp water, hot water (190 degrees F), different roast levels, different grind sizes, etc. My favorite has been a medium dark roast, medium coarse grind with an Aeropress paper filter and stopping the brewing at 3/4 full with cold water so the filter doesn't burst (that's not fun). That's what I've found to give me the closest to espresso at home. I'll typically do one cup of a Moka Pot brew followed by an Aeropress brew or V60 brew. So great to experiment with different Brew methods, grind size, roast levels, coffee origins and varietals, etc. My arsenal so far includes a Chemex, a Hario v60, an Aeropress, and aluminum Moka pot, a stainless steel Moka pot, a drip coffee maker, a bamboo dripper, a Keurig machine (that collects dust), and good old-fashioned glass Pyrex vessels for cold brew. Thanks for the video guys! 👍☕

AWESOMENESS

subbed for the outro, splendid

Juicy , sassy, nerdy, funny make me subscribey to your chanelly ! 🤣🤣🤣 the best real mokapot video that combine scients and culture perfect balance in the other word the best ! And I'm glad you guys don't say you are the best like the rest on KZfaq.....this is the second video I watch from your Chanel I subscribe because I'm the BEST KZfaq watcher on the planet !😂😂😂 ( ops .. I said the best .. but I am though )🤣🤣🤣

This is possibly the best video on KZfaq

Have to say I got some serious learnz from this vid. Good chat, great coffee.

Woo hoo!! Loved the science bit! I have learnt something (the high heat, then turn down, then off bit). Then, when you mentioned the dark roast v medium roast thingie, I had a small epiphanic moment (is that even a word? I just made it up, so I know what I mean! It sounds good with the stress on the penultimate syllable!!) I have a dark roast, as usual this week, but last time, I couldn't find one in the shop, so had to have a medium. And it tasted gooood!!! Suffice to say, I will buy a medium roast when I've run outta this dark one. Everything else I am already doing. Hurrah!! This afternoon's brew will be made your way, and, despite the dark roast I am currently using (damn silly creature of habit that I am!), I will see what effect it has, if any..... Cheers !

not gonna lie, I was hoping to find the study in the description box

What about the effect of tamping?

Love it! Little niche, but would you guys consider making a little infographic explaining grind sizes, their corresponding brew methods and why, and comandante clicks?

What I do to get rid of the burnt taste is put a bit of water into the top part so the first drops of espresso hit the water and not the hot metal!👍🏾

Cheers guys great informative & wonderful production, going to brew my first Moka Pot in a long time! Crazy P included

So fun, great vid guys. Thank you for the long smile :)

Informative and funny - and good coffee on the side. :)

Very informative and well produced video ;) Didn't think i would watch the whole thing, when i saw it was an 19min video. Good job.

Agreed! Very nice Boys!

brilliant !!

Thanks for a good video, I watched some last year when I first started using one and sniffed out the bogus recommendations about cooling the base down and using hot water. Now I just have to get through just over 1kg of fairly dark roast beans before I can get some lighter stuff.

Have a link to that science paper?

What about the thing that people say don't clean the mokapot with soap?

I use boiling water and im not using ice at the end or water. Thought the same.. its probably rubbish to do. Dont use a waterfilter as the water quality is excellent here and the water is soft & boiled.

Video begins at 2:52

You guys are doing great work, making great coffee in a great video

Pretty nice video, I'm also into evidence based stuff! This stovetop looks clean! Anyone knows the name?

Love it!

I did cold vs hot with controll in the expirement , and hotter tasted less bitter

Hi guys 👋 I have a master's in biological sciences as well and find that warm water increases contact time by 74.8% loved the video keep it up.#brewwhatmakesyouhappy

So should I start with high heat rather than medium?

At 7:37 when you’re speaking of 40 degree temperatures are you talking Celsius or Fahrenheit? I’m trying to acheive a sweeter brew. This is by far the most comprehensive moka pot video I’ve seen…and I’ve seen a lot! Looking forward to the clarification!!

I have always subscribed to the hot water method but this cold water method worked well for me. As I have induction, turning it off early wasn't really appropriate as the heat stops too suddenly when I do that. I did 300ml to 20g but the resulting 220-odd ml of coffee required some topping up for my taste. So I was still boiling the kettle. Would do it this way again though.

I use distilled water, finely ground, dark roasted espresso coffee. My favorite brands are Cafe La Llave and Bustelo Brazil. I use real heavy cream and no sugar. However, adding sugar does make everything taste better. I don't measure the coffee, I pack the funnel full and mound it over. I let it boil til it's done, pour the coffee over my cream and then immediately rinse the pot under water and clean with soap and water. The distilled water prevents mineral build up in the pot, and extracts more from the coffee. Since I live at 1 mile high, the water never reaches 212 degrees. High altitude lowers boiling point. I like my coffee dark and bitter.

I brew Turkish coffee. It’s so simple. Children make it for their parents.

Good - will try it in a few days - typically i'd use hot water and "stop" the extraction. I'm not sure how well your recipe is going to work with induction stoves tho....

Thanks for the video. Approximately, how much time should brew last?

What a superbly informative video, I’ve been doing this wrong for so long. Could you provide a link to the gas stove you are using please?

What? You referenced an academic paper and didn't provide a citation/link? Why?

Would the same rules apply to a bialletti brikka pot?

12-15 part water to coffee ratio doesn't seem to make sense for my 3 cup pot - the bottom part holds around 150g of water, and the basket, when full, seems to hold about 15-20g depending on grind size. Should i leave the basket half full to maintain the ratio?

Aluminum vs steel

Dude. Thank you for doing this and explaining everything clearly! I've loved my moka (using the specialists' method) and learned a lot today. Looking forward to pulling it out of the coffee drawer again.

The idea of turning off the gas and letting it cools down on its own sounds interesting and logical enough for me. But I don't think it is necessarily easier as a method especially if you want to be precise as you need a timer to count seconds after the liquid starts to come out. Without practice or experience, you can still have inconsistent amout of total yield. As you said you come from science, I believe it won't be that hard for you to notice the straw man fallacy here. I rarely saw anyone, inside or outside the specialty coffee industry, who dip the pot on iced water. It is clearly an unnecessary exaggeration. Just a bowl of room temp water or a wet piece of cloth is more than enough to cool it down and stop the brew before sputtering. In fact from my own experience, I have a more consistent yield of +/- 2 grams at most by dipping the pot into a bowl of water right before sputtering. However, I still agree that turning off the heat source early is more effective in preventing the brew temp to be too hot if done correctly and consistently.

The intro music sounds like something from a Woody Allen movie.

All your tips are good but i get best results with hot water.

Could it be that the cold water method should be used for light/medium roasts because it increases extraction time and putting boiling water in at the start should be used for darker roasts because of the lessened extraction time?

I bought the 9 cup too, is there anyway I can make less coffee when using that specific moka pot or do I need to buy another one?

Thank you. Thank you. Thank you. For dispelling many of the bogus and outright BS myths surrounding Moka Pots. Myths oft propagated by coffee "gurus" that seem incapable of producing coffee with a Moka Pot. Even after millions of Italians have been able to do so for well over five decades. And I might add that those Italians could be considered to have the most highly developed coffee palette of any group of people on earth. It seems hard to imagine they would settle for inferior coffee. Again…Thank you.

Here's a link to the study published by Elsevier. You can gain access to the paper for free if you're in university. www.sciencedirect.com/science/article/pii/S1359431108002299

I'm pretty sure 200 degrees Celsius would mean burnt coffee 3:30.

Whats the happy guitar music in the background?

What size is this Mokapot you're using? thanks!

He's cute, he has a degree in biological science, and he can make great coffee. How do I swipe right on a KZfaq video? 😂

Sources for said academic publication???

1:15 or 1:7 ratio for moka pots?

Brand recommendation or just Bailetti or nothing?

You can skip the pointless intro straight to 2:07 which is where the content starts

Just bought a moka pot and the coffee is not coming smoothly its gurgling and sputtering any help?

Sachet is French =little package .. I think you were confusing with Ru Paul drag race creator in season 16 th Sashay away mean you are eliminated so walk away with style and femininely , and if you are safe and get to stay she would say Shantay ( enchanted) . hope that helps.😂😂😂

Great videos thanks for all the tips! However, the Moka pot is made of aluminum and I wonder if that is harmful to our health? Thanks!

you guys are the best!

Finally! People that know what they're talking about 🤓 😎

Help how many grams coffee for 146 g water

Tried it. James Hoffman's method is much better.

Not enough pseudo science BS. Dislike. /S

Banter is horrific