- Makes amazing tasting Italian style espresso
- Simple to use
- Easy to clean
- Can take ten (plus) minutes long, but really I’m not going to complain too loudly about that. Good coffee is worth waiting for.
- Small learning curve
Included in the gift basket that Cafe Bustelo sent me last month, was a Bialetti Moka Express Stovetop Espresso Maker, AKA a Moka Pot. I have to admit that I was pretty excited about this. It was actually on my list of coffee equipment that I wanted.
I heard so many good things about it that I couldn’t wait to try it out for myself. It took a few attempts, some playing around with the heat and amount of grounds, but it was worthy of all the praise it earned.
It’s probably not as great as some of the espresso that I’ve had in coffee shops, but I was able to make some delicious shots of coffee.
How To Use A Moka (Mocha) Stovetop Espresso Maker
Do a practice run. Make sure it works safely it’ll clear out the system.
Fill to the line the base with cold water. It shouldn’t flood into the strainer.
Add the strainer on top of the base.
Fill with espresso grounds. Make sure to keep the grounds off the rim, so that it doesn’t compromise the seal. Don’t pack it down like it was an espresso machine because that can create too much pressure and things could get dangerous.
Screw the top on.
Put over medium to low heat. I experimented with this and found medium heat on my stove worked best. The espresso took about ten minutes to brew, which produced the best tasting flavor. Low heat also worked, but took upwards of twenty minutes or more to finally brew. Higher heats seemed to ruin the taste.
Once it fills the top chamber, take it off the burner and pour into the cups.
I was reading up on how to use a Moka Pot and came across these instructions with a delicious twist at I Need Coffee. (Still, one of the best names for a site ever.) I tweaked it slightly, but it was still mostly their idea.
While the water is heating up, add sugar to a mixing container like a milk frothing pitcher or just a four cup measuring cup. Add a tablespoon for each cup of espresso that you’re making.
When the espresso starts to come out, pour just a little in with the sugar and stir. It should be pretty thick like peanut butter for best results.
Let the espresso finish brewing. Then pour half of the remaining espresso in with the sugar and the other half into your cups.
Stir the sugar mix to produce foam on top.
Pour that on to the espresso that’s already been poured into the cups.
Make sure you let it cool down before trying to clean it. It’s metal so it can be hot!
Hand clean it with soap. It takes less than a minute to clean.
Almost all of the reviews I read about it were extremely positive. The only negatives were people saying that the handle fell off after a few months. If that happens, I’ll update the article.
Overall, I love the moka pot. I use it pretty frequently and I swear each cup is better than the last. I think it’s really cool looking and it’s impressed all of my friends that have seen it and tasted it.
If you’re still looking for a Christmas gift for a coffee lover, check their cabinet to see if they have one of these. If they don’t, pick them up one!
Disclosure stuff: Cafe Bustelo sent the Moka Pot as part of a branding campaign. In no way did they pay me to review it or did they even ask me to review it. I’m a very opinionated person, especially when it comes to coffee. In no way did they attempt to sway my opinion one way or another.