Thanks for your idea❤️

@@TheMechRestoration glad you liked it, thanks again to you for sharing the video

How? It's still flat and only steam will get to it.

The hacks promoted on social media by Specialty Coffee influencers are not necessary and don't make the best flavor. They only need their hacks because they never learned how to use the Moka correctly. You can trust Bialetti's instructions for consistently good flavor that's never bitter nor burnt, as long as you use good-tasting espresso that's 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. Most espressos are ground too fine for the Moka, but the espressos sold in Italian grocery stores are all ground medium-fine for the Moka; so just look for the little Moka icon on the package. Bialetti's instructions are based on state-of-the-art scientific testing and professional taste testing for the best flavor: Fill the reservoir with cold or room temperature water to touch the bottom of the valve, preferably filtered or bottled water for best flavor. Loosely fill the basket with medium-fine ground espresso till it's even with the rim, but don't press it down. Use the straight handle of a coffee scoop to scrape it off level with the rim. (Don't add water to the upper chamber, it dilutes the flavor and is not necessary to prevent burning if you follow all the other instructions.) Cook it on a low gas flame or a preheated medium electric stove. The instant you hear it begin to gurgle, remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. When you open the Moka to clean it, you'll see leftover brown water in the bottom that's full of fines. That's good! That leftover water isn't good-tasting and if would've diluted your coffee and dirtied your cup with sediment if it had gone through from leaving the Moka on the stove too long. This is a very easy process that always makes good coffee that's never bitter, never over-extracted, never burnt. 99% of the Moka tutorials on KZfaq are wrong. The only good ones I've found are "Ill Barista Italiano Moka Detailed" and "Annalisa J Moka pot." They saved my coffee after the Specialty Coffee influencers messed it up.

​The Moka doesn't work by forcing steam through the coffee powder, it works by bathing the coffee powder with hot water that's lower than boiling, and with pressure, so it should never boil. The water pipe is well below the surface of the water, so it doesn't funnel steam up to the coffee, only hot water. The Moka works by gradually heating and expanding the air, water, and vapor gases until there's enough pressure to push the water down and up into the pipe.

Cool tip.. Thanks😍

Pour citric acid inside and heat it at a low temperature, or you can use vinegar or lemon/lime juice the same way, but if you can use the diluted sulfuric acid, I think it’ll be quick. (Suggest sulfuric acid as the last method; be careful with it.)

Sorry, not for sale