I really love Cuban coffee, but since I live in a small town, in a cold weather climate state, if I want Cafe con Leche at home, I have to make it myself. After a ton of research, including reading reviews and watching YouTube videos, I decided to get the 3 cup Bialetti. You can't go wrong with the price, and it seems to be a very sturdy little coffee pot. It's very easy to use, and after some experimenting, which has been fun and delicious, here are my suggestions/instructions on what I have personally found to work the best. These are just my personal suggestions, use them if you wish, or feel free to do something completely different!!!!
- First things first, for the sake of technicality, please be aware that this coffee pot doesn't technically make espresso. True espresso is made by forcing very hot water, through the ground coffee, by use of very high pressure. This little unit doesn't build up enough pressure to technically create true espresso. What this unit is going to produce is approximately 2 times the strength of drip brewed coffee, with a very high level of oils from the grounds. And unlike espresso machines, which create a layer of golden crema on top of the espresso, this machine isn't really going to do that either. There will be a little bit of golden brown foam on the top, but not really. So for any espresso purists out there, while I commend you for your appreciation of fine espresso, this unit is not for you.
- Always use good water. If you have bad water (ie: hard water, chlorinated, rusty), use bottled water. You are trying to pack a lot of flavor into a small amount of liquid, and bad water will make bad coffee.
- Fill the water chamber to just below the valve. Please don't overfill it.
- I currently am using Cafe Bustelo in the can, but will be experimenting with other brands like Pilon.
- For the 3 cup version, I spoon in coffee by the teaspoon, leveling the coffee with each spoonful. When the basket is full, add a little extra coffee on top to create a mound. Total amount I put in ends up being about 4 heaping teaspoons. Make sure the threads are clear of any grounds, and screw the top on. This will compact the coffee down on its own.
- Before you place the pot on the stove, make sure that the top portion is firmly screwed on to the bottom. If it is not, the pot will not brew properly, and you will lose moisture and steam pressure from between the threads.
- Never use high heat for this coffee pot. I have an electric range that is about 12 years old or so, and I use one of the small burners, and never turn it past 5. It takes a little bit longer to do it this way, but makes a huge difference. High heat will cause the coffee to have a burnt, bitter taste.
- I cannot emphasize enough the importance of keeping the heat low. You have to be a little patient during the heating process, but the difference in the flavor is worth the extra time!
- Until you become really familiar with exactly how the pot will work on your stove, I would recommend not walking away. It takes a bit of time for the water to heat enough and build up the pressure, but once the coffee starts coming out into the top chamber, its going to go fast.
- Resist the urge to keep lifting the lid of the pot. It's hard to do because its pretty cool to see the coffee filling up the top chamber :) I left my lid open the whole time I made my first batch, and lost some coffee in the process. The coffee will kind of spurt and splatter around during the brewing process, so you can imagine what my stove looked like afterwards.
- The first few spurts of coffee that come up will probably have an almost syrupy appearance. This is GOOD! You want this! If the coffee doesn't look like this, and/or its pretty pale, you don't have enough coffee in your filter basket. If the coffee is pale, its still ok to drink, but treat it like you would a regular drip coffee. It will not taste like espresso at all.
- Each pot sounds a little different, but learn to tell when the bottom chamber has no more water in it. The sputtering noises in the top of the chamber will increase in volume a little as the water chamber empties.
- As soon as the bottom chamber is empty, immediately remove the pot from the heat source. If you let it sit on the heat, it will burn the coffee. This is bad! Burnt coffee is nasty!!!!
- If you are dividing the coffee between multiple cups, make sure you either gently swirl the pot a few times, or stir the coffee gently before you pour. You want to make sure that the inital thick liquid from the first few moments is evenly distributed throughout the liquid. If you don't, the last cup you fill will contain a much larger portion of the oils from the coffee, and will be stronger than the other servings. I recommend NOT sharing the espresso, and drinking it all for yourself! It's too good to share!!! :)
At this point, you can drink it straight if you wish. If that's what you would like, stop reading now............
If you want to do a little more with it and make it even better, keep reading. Like I said before, I love Cuban coffee. I love how strong and rich tasting it is, BUT it is a little sweet for me. I mean, it's got a LOT of sugar in it. So I do mine with a little less sugar than traditional, though I do like a genuine version once in a while.
-While the coffee is starting the brewing process on the stove, I pour about 1 cup of whole milk into a glass measuring cup and add about 2 1/2- 3 teaspoons of sugar.
- Microwave the milk and sugar until very warm, but not scalded or boiling.
- Remove it from the microwave, and use a milk frother to mix the milk and sugar and to make some foam. This is not necessary of course, but I like a little bit of foam.
- Pour it into a large mug or coffee cup (I use a 2.5 cup travel mug) and when the espresso is done brewing, pour it into the milk and stir gently.
That's it! Easy and delicious, and a great way to cheer yourself up on a snowy, gray day!!!! Enjoy!
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From the manufacturer
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Moka Express OceanaBialetti shows its commitment to the environment. Moka Express, a 100% eco – sustainable coffee preparation method |
Zero WasteZero waste: the only waste it produces, in fact, is 100% biodgradable and compstable |
Zero DetergentsZero detergents: it does not require chemical detergents for cleaning, it can be cleaned only with water |
TimelessTimeless: it is a green investment as the coffee maker has a minimum life of 10 years and maintenance is reduced to the essentials |
How to make a perfect italian coffee
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Select a quality blend, suitable for the production of coffee for the Moka. Fill the boiler up to the lower level of the safety valve, without exceeding it and using fresh water, possibly low in limestone. |
Fill the filter generously, without pressing the coffee powder, forming a small gutter and avoiding dust escaping on the edges of the boiler. Close the coffee pot, screwing the collector firmly onto the boiler and place it on the stove. |
The flame must never envelop the coffee maker, but remain inside the bottom of the same, in order to allow extraction in adequate times and not too quickly. As soon as you start to hear the typical Moka gurgle, the coffee is ready and you will need to turn off the fire immediately. |
Never let excess coffee boil: this would burn it, compromising its success and making it too bitter. Enjoy hot coffee, as soon as it is ready, remembering to mix the contents of the collector: the coffee extracted at the end, in fact, is less full-bodied than that leaked at the beginning of boiling. |
Bialetti
History
Innovation
Made in Italy
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| Classico | Delicato | Intenso | Deka | Hazelnut | Chocolate | |
| Description | Made with 100% Colombia Excelso Beans brings notes of flowers and dried fruits to the palate, exalted by a slow medium roasting. | This 100% Arabica Brasil Natural Beans delivers a balanced, delicate, yet flavorful experience | Predominantly Robusta India blend gives an intense taste and a full-bodied coffee. A dark roasting accentuates notes reminding of toasted bread and cocoa. | Rich in aroma and with an enveloping structure, it gives a unique flavor without sacrificing the pleasure of the true Italian ritual. The medium roast gives this coffee refined aromatic notes of cereals and toast. | Gourmet coffee with a nutty aroma, characterized by toasted notes and a round and delicate taste. Enveloping body and medium roast, a Moka blend designed to best enhance its aromatic characteristics. | Gourmet coffee with a chocolate aroma, characterized by toasted notes and a round and delicate taste. Enveloping body and medium roast, a Moka blend designed to best enhance its aromatic characteristics. |
| Format | 250 gr | 250 gr | 250 gr | 250 gr | 250 gr | 250 gr |
| Intensity | 7 | 5 | 9 | 6 | 8 | 8 |
| Origin | Colombia Excelso | Brasil Natural | India | Brasil Natural | Colombia Excelso | Colombia Excelso |
| Roasting | Medium | Light | Dark | Light | Medium | Medium |
| Aroma | Hazelnut & dried fruit | Flowers & dried fruit | Bitter Cocoa | Cereals | Hazelnut | Chocolate |
Compare with similar items
 | Bialetti Moka Express 6 Cup, 1 EA, silver, 6800 | Bialetti Express Moka Pot, 6 -Cup, Aluminum Silver | Bialetti - Moka Express Italia Collection: Iconic Stovetop Espresso Maker, Makes Real Italian Coffee, Moka Pot 3 Cups (4.3 Oz - 130 Ml), Aluminium, Colored in Red Green Silver | Bialetti Moka Express Export Espresso Maker, 4 Tassen, Silver | |
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| Customer Rating | (7745) | (49165) | (20405) | (4425) | (17574) |
| Price | $43.95 | $46.12 | $49.99 | $50.48 | $53.78 |
| Sold By | GenCoDeals | Amazon.com | GenCoDeals | Amazon.com | Amazon Japan |
| Item Dimensions | 4 x 5.6 x 6.7 inches | 6.5 x 4.53 x 8.66 inches | 4 x 4 x 9 inches | 9.84 x 7.87 x 5.9 inches | 9.84 x 7.87 x 7.09 inches |
| Material | Aluminum | Aluminum | Aluminum | Aluminum | Aluminum |
| Size | 3-Cup | 6 Cups | 6 -Cup | 3-Cup | 4 Tassen |
Videos
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Moka Express.mp4 Video
Merchant Video
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How to prepare coffee with the Moka Express
Bialetti Industrie S.p.a
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Customer Review: Cool beans!
Pumi K. Phipathanananth
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Brikka - The pleasure of coffee, the crema of espresso
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Moka Pot with Crema? It can be done! #coffeemaking
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Customer reviews
***BEWARE!!! I received a FAKE one!!!***
Reviewed in the United States on November 22, 2018
Words alone can not describe how disappointed I am with this product (so yay, congratulations! You left me no choice but to write my first amazon review!). I was so so so soooooo excited to use this to make my own espresso but the minute I opened the package and started observing the product, I realized that this may not be a real Bialetti. The first big giveaway was the product stamp on the bottom where it’s supposed to say..idk, fully spelled out words and a complete logo?! So I started Googling, went to official website, looked at everyone else’ pictures, and I am heartbroken to say that what I received is not a real one. The top lid’s emboss isn’t identical to the real ones. The quality is horrible, itty bitty sand-like metal pieces are falling out, the cut isn’t smooth, very rough, and had scratches. I’m just sad. Definitely returning this and going to get it from the official website or William Sonoma where I can actually trust.UPDATE: I found one more reason why I believe this is fake. The “made in Italy” text is a different text from the one shown in the box. The font shown in print is a lot thinner and more sophisticated looking than the one printed on the actual product.
Reviewed in the United States on November 22, 2018
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