1. Put cold water in the bottom. The less water, the stronger the coffee. Max fill is about a centimeter below the pressure relief valve.
2. Fit the empty basket into the bottom.
ASIDE Fineness of grind is critical for the proper Bialetti functioning. Too fine, and the water won't pass through. Too coarse, and it com… see more 1. Put cold water in the bottom. The less water, the stronger the coffee. Max fill is about a centimeter below the pressure relief valve.
2. Fit the empty basket into the bottom.
ASIDE Fineness of grind is critical for the proper Bialetti functioning. Too fine, and the water won't pass through. Too coarse, and it comes through too fast and you just end up with a cup of regular coffee. Most "espresso grind" pre-ground coffee is too fine. Most burr grinders won't grind fine enough. I find what's best is an old-school blade-type grinder.
3. Measure 4-1/2 scoops of whole beans into your grinder. Grind for 20 seconds (yes, I use my watch).
4. Scrape the grounds into the basket. Gently shake the base a few times to even out the top.
5. BARELY tamp with a suitably shaped tool. I use the bottom of a stainless steel 1/3 cup measure which fits perfectly.
6. Wipe around with your finger to clear the rim and threads of any stray grounds. Screw on the top, pretty tight, but don't go crazy: You need to get it off again.
7. Put the Bialetti over the smallest burner. Leave the lid up so you can see the spout. Start with the highest flame that doesn't wrap over the edges of the machine.
8. When coffee starts oozing out the spout, immediately reduce the flame to the lowest setting.
9. DO NOT WALK AWAY or you'll end up boiling the coffee, which tastes awful. Remove from the flame as soon as the coffee stops coming.
10. Pour and enjoy. This coffee is the perfect base for a cuban coffee or (with a milk foamer) a fabulous cappuccino. If you only half-fill the basket, the Bialetti also works to make a good wake-the-dead cup of regular coffee. see less 1. Put cold water in the bottom. The less water, the stronger the coffee. Max fill is about a centimeter below the pressure relief valve.
2. Fit the empty basket into the bottom.
ASIDE Fineness of grind is critical for the proper Bialetti functioning. Too fine, and the water won't pass through. Too coarse, and it comes through too fast and you just end up with a cup of regular coffee. Most "espresso grind" pre-ground coffee is too fine. Most burr grinders won't grind fine enough. I find what's best is an old-school blade-type grinder.
3. Measure 4-1/2 scoops of whole beans into your grinder. Grind for 20 seconds (yes, I use my watch).
4. Scrape the grounds into the basket. Gently shake the base a few times to even out the top.
5. BARELY tamp with a suitably shaped tool. I use the bottom of a stainless steel 1/3 cup measure which fits perfectly.
6. Wipe around with your finger to clear the rim and threads of any stray grounds. Screw on the top, pretty tight, but don't go crazy: You need to get it off again.
7. Put the Bialetti over the smallest burner. Leave the lid up so you can see the spout. Start with the highest flame that doesn't wrap over the edges of the machine.
8. When coffee starts oozing out the spout, immediately reduce the flame to the lowest setting.
9. DO NOT WALK AWAY or you'll end up boiling the coffee, which tastes awful. Remove from the flame as soon as the coffee stops coming.
10. Pour and enjoy. This coffee is the perfect base for a cuban coffee or (with a milk foamer) a fabulous cappuccino. If you only half-fill the basket, the Bialetti also works to make a good wake-the-dead cup of regular coffee.
By LarryB on July 22, 2018

Try (with the aid of a dishtowel) tipping it upside down onto a coffee basket filter in your sink; this lets you pour out any excess water still in the chamber and easily remove the basket while hot, but keeps the grounds inside the filter and easy to dispose of. Works for me if I want to clean it while it's hot. If I … see more Try (with the aid of a dishtowel) tipping it upside down onto a coffee basket filter in your sink; this lets you pour out any excess water still in the chamber and easily remove the basket while hot, but keeps the grounds inside the filter and easy to dispose of. Works for me if I want to clean it while it's hot. If I can wait 20-30 minutes for it to cool off a little, I just lift it up with a fingernail. see less Try (with the aid of a dishtowel) tipping it upside down onto a coffee basket filter in your sink; this lets you pour out any excess water still in the chamber and easily remove the basket while hot, but keeps the grounds inside the filter and easy to dispose of. Works for me if I want to clean it while it's hot. If I can wait 20-30 minutes for it to cool off a little, I just lift it up with a fingernail.
By snowdrop on April 8, 2014

"The French Press has been in the news for awhile as an unhealthy way to brew coffee, because it's filter doesn't filter out the cafestol. Cafestol is a substance that causes the body's LDL, the “bad” cholesterol, levels to rise. " Also French Press has more caffeine shot-per-shot. Moka Pot brew is more viscous & there… see more "The French Press has been in the news for awhile as an unhealthy way to brew coffee, because it's filter doesn't filter out the cafestol. Cafestol is a substance that causes the body's LDL, the “bad” cholesterol, levels to rise. " Also French Press has more caffeine shot-per-shot. Moka Pot brew is more viscous & therefore, has much thicker flavor profile and ideal for making Cafe Cubana (Cuban Coffee). Moka is closer in its flavor profile to espresso (expresso in French), while French Press is in between, Drip & Moka and therefore, Nah!.

In order of extracting nuanced flavors & aromas from your beans:
1. Drip (Elevated Nose feel, smooth)
2. Espresso

In feel, texture & finish
1. Espresso (Creamy & Rich)
2. Drip Coffee
3. Moka see less "The French Press has been in the news for awhile as an unhealthy way to brew coffee, because it's filter doesn't filter out the cafestol. Cafestol is a substance that causes the body's LDL, the “bad” cholesterol, levels to rise. " Also French Press has more caffeine shot-per-shot. Moka Pot brew is more viscous & therefore, has much thicker flavor profile and ideal for making Cafe Cubana (Cuban Coffee). Moka is closer in its flavor profile to espresso (expresso in French), while French Press is in between, Drip & Moka and therefore, Nah!.

In order of extracting nuanced flavors & aromas from your beans:
1. Drip (Elevated Nose feel, smooth)
2. Espresso

In feel, texture & finish
1. Espresso (Creamy & Rich)
2. Drip Coffee
3. Moka
By En.N.Kay on December 18, 2018

such moka makers are NOT designed to be used on induction stove. Although there're couple of models made of stainless steel dedicated to induction stoves, you should never use that kind of device. The reason is becouse of how induction stove works - it doesn't provide constant heat but pulsatory, which: a) Will make co… see more such moka makers are NOT designed to be used on induction stove. Although there're couple of models made of stainless steel dedicated to induction stoves, you should never use that kind of device. The reason is becouse of how induction stove works - it doesn't provide constant heat but pulsatory, which: a) Will make coffee splash instead of being poured B) will make coffee taste bad. I've been told that by professional barista, so I believe he knew what he was talking about. I hope you'll find this helpful. see less such moka makers are NOT designed to be used on induction stove. Although there're couple of models made of stainless steel dedicated to induction stoves, you should never use that kind of device. The reason is becouse of how induction stove works - it doesn't provide constant heat but pulsatory, which: a) Will make coffee splash instead of being poured B) will make coffee taste bad. I've been told that by professional barista, so I believe he knew what he was talking about. I hope you'll find this helpful.
By Robert Grabowski on May 5, 2016