Comments

You must log in or register to comment.

ZenoofElia t1_ix42yvs wrote

I've had my Bialetti since 2007. I'm an espresso achiever.

Replaced the handle with a tent stake in the first year and been using daily since then.

49

activecontributor t1_ix465g1 wrote

I got a bialetti moka pot from target and didn’t last 6 months before it could barely brew a full pot, so much water just stuck in the bottom chamber :(

1

BornAgainSpecial t1_ix4bbwj wrote

Gaskets wear out even just sitting there. Not sure how you only replaced it once.

4

bob_smithey t1_ix4byya wrote

Replying to Appropriate_Meal_842 (#591,256)

I mean, if you like the taste of burnt coffee that is a great way of getting it. Moka pots boil water and force it through a layer of coffee at the bottom. Shoots it into the cup part at top. Percolator boils water, shoots it on to the coffee at the top... and cycles that for a few mins. Adding a rich, smokey, acquired taste. Generally speaking, I don't think anyone prefers that style of coffee.

−7

CreaminFreeman t1_ix4c5w8 wrote

Replying to activecontributor (#591,836)

Distinct possibility your temps were too high. Needs to be nearly at a boil but not a boil to push water through. I would recommend James Hoffmann’s videos on how to moka pot. I’ve gotten so much better results after watching, I use mine every single day.

9

pressed_coffee t1_ix4cn2t wrote

Stainless steel is the wise choice! It just takes one “oops I put my aluminum in the dishwasher” to realize paying for SS is worth every penny.

12

_Stamos t1_ix4cu7l wrote

Love my moka pot. Wish the handle was a little longer or something. Tricky to pour without blasting your hand with steam. This is made of stainless whereas some of them are made of cheap aluminum and do wear out quick!

13

Valek1001 t1_ix4flqi wrote

I think my folks have had theirs for over 30 years

3

strawberryblu t1_ix4l2bs wrote

I once melted the handle of a Bialetti on a gas stove...

4

SelfDERPecating t1_ix4m77f wrote

Replying to ZenoofElia (#591,222)

I could never get my moka pot coffee to taste like a true espresso. Tried so many different roasts, grinds, measurements, tamping and heating methods, you name it. I sadly can't do the caffeine anymore anyway, but would love to know any tips! (PS: love the DIY tent stake handle!)

18

ZenoofElia t1_ix4nq6e wrote

Replying to SelfDERPecating (#592,633)

I prefer lighter/medium roasts (because stronger caffeine, although I've heard not true correlation) and I call it espresso because of the extraction method, which checks out.

I grind it extremely fine (the grinder in pic does not grind fine enough) fill my holder till it's spilling over (using my left hand as a seal) and I then tamp it down. Clean the edges and put it all together. I heat it on high until I hear it crescendo and let run another 30 sec or so.

14

bob_smithey t1_ix4qx3g wrote

Replying to MeetTheFlintstonks (#592,839)

Drip coffee was a thing in the late 70's/early 80's. I guess maybe for someone who is 60/70 it would be considered normal. It is "cheaper", no filters to buy... but the same could be said about the Moca pot. Only thing that "could" wear out is the silicone ring, which is easily replaceable.

1

einsq84 t1_ix4x5a9 wrote

Congratulations. I had to replace my venus this year after 14 years of daily uses (over 15.000 uses). Bought it in 2008. I replaced the gaskets every 6 months and the sieve every 12 months.

5

LoginReddit404 t1_ix538sk wrote

We have this one Venus isn't it??

Ours recently broke, the safety valve is stuck. I can not find any spare parts for it. I was very disappointed. Maybe you could point me in the right direction for spare parts????

3

lazyant t1_ix57on6 wrote

And IKEA utensil thing. I start seeing them in movies, they are everywhere!

0

HCHeer t1_ix593da wrote

Replying to ZenoofElia (#592,737)

I do the same except I let it on the stove a long time. Setting 4 out of 10 of my vitroceramic stove. The Moka brikka takes about 3 min to fill from when it starts coming out. A 2 person normal moka takes maybe 2 min. Low and slow.

9

bellbivdevo t1_ix5go3g wrote

Replying to SelfDERPecating (#592,633)

It won’t taste like the coffee that comes out of a professional machine but it does have its own taste that I fondly associate with growing up in an Italian family. The closest you’re going to get, provided you like sugar with your coffee, is if you follow these instructions:

Put the water and espresso coffee in your moka and put it on the stove. Turn the heat on to low so the coffee comes out slowly. Leave the lid up so you can see when the coffee comes out. Have a coffee cup/glass with about 5-6 tablespoons of sugar ready. Leave the spoon in the cup.

When the coffee starts to come out of the moka, pour enough to cover the sugar but not enough to drown it. Beat the sugar until it starts to lighten in colour. It should go from the dark brown colour to almost a light brown and it should be thick but still able to flow off the spoon.

When you use it in your freshly made espresso, you should get some nice crema just like when you use a professional machine. You can save the sugar coffee by put some cling film over the cup and then beating it again when you’re about to reuse it. You could put in a drop of coffee to loosen it up too as it can get quite crusty when it dries. I hope you try it. People always love using this in their espresso because it makes it really special. Let me know if you try it out and if you like it.

6

NESWizard t1_ix5jo3g wrote

Replying to BornAgainSpecial (#591,820)

I had an aluminum Express when living with my EX. It had a white gasket that seemed to wear out all the time. We both used it daily and we would replace it 2 or 3 times a year. When I moved out I bought a stainless steel Venus, it came with a semi-transparent gasket. I have not had to replace it the entire time I have owned it. Daily use for almost six years. Don't know what the difference is in materials is, I believe both state silicone gaskets.

2

ringomanzana t1_ix5oobe wrote

Love this pot. Been using it for a year.

2

Minimalcarpenter t1_ix5s4l5 wrote

Replying to SelfDERPecating (#592,633)

My method is using two aeropress filters above the basket (creates resistance) and ultra low heat (highest extraction) making a super slow flow rate. You could also try using more filters for more residence, I haven't experimented with that. Any more would feel like wasting. Also boiling water into the tank before setting into the stove.

3

imakesawdust t1_ix6pl5i wrote

I've had a Bialetti granite-style frying pan for 3-4 years that's easily the best frying pan I've ever used. Couldn't have cost more than $30 at BedBathBeyond but it has far outperformed my more expensive Calphalon pans. Wish I'd bought a second one because I realize that non-cast iron frying pans are not BIFL and this one works so dang good...

2

Bitter-Juggernaut282 t1_ix6tyiv wrote

During my R&R in Afghanistan, I met some Italians in the middle of nowhere. My compatriots and myself struggled finding good coffee, and the Italians I inevitably befriended served me espresso in a Bialetti. They eventually all signed it and gave it to me at the end of the expedition. It was a very insightful journey and the gesture was very meaningful. Haven’t had the heart to use it since, but damn did it make a good espresso!

4

cherlin t1_ix750hr wrote

Replying to ZenoofElia (#592,737)

Light/medium isn't really a higher caffeine content. It is true that caffeine cooks away (to an extent) in the roasting process and because of that on a per bean basis, light roasts will have more caffeine.

That being said, we typically measure coffee by weight and the more you roast coffee the lighter it becomes (moisture loss). This means that you have more physical beans for the same given weight which offsets the loss of caffeine. I.e. 20 beans and light roast coffee has more caffeine then 20 beans of dark roast, but 20g of light roast coffee has about the same caffeine as 20g of dark roast

2

ZenoofElia t1_ix8g87k wrote

Replying to [deleted] (#600,701)

I don't tamp hard like traditional espresso.

Until this post and peoples replies I've never heard of or called them moka pots. I bought it as an espresso maker, just fyi.

1

Comfortable_Solid308 t1_ixaa39g wrote

How does the bottom part (where u put the water) look like from the inside? Mine got some minor rust-like spots after a couple of years of use

1

grinapo t1_ixcqte8 wrote

Sidenote: in Hungary you can meet the construction („kotyogós”) made from aluminium aged 40 years or more. (Only the security valve needs replacement from time to time unless they don't care about explosions. Most people don't.)

1