9.2.2012

This is an excellent device - once familiar with it, one is unlikely to deign to partake of such a thing as "instant coffee" ever again.Firstly, the golden rule: as far as possible, never touch the moka pot (specifically, its inside surfaces) with soap. In order for the pot to beget the most delectable coffee, a patina of coffee oil has to build up on the inside of the pot where the coffee comes into contact with aluminium; soap dissolves this layer, thereby causing the coffee to taste unpleasantly metallic. It is possible to buy stainless steel moka pots that don't suffer from this particular problem,but in other respects stainless steel is a sub-optimal material; such pots have to be shaped differently and their general function is inferior.Obviously the new pot doesn't have such a patina, therefore it's advisable to throw away the first couple of brews and to be prepared for the coffee taste to improve gradually over the next few. The same thing applies if for some reason one really has to use soap on the pot, for example if someone were to accidentally soil it with a foreign substance or otherwise cause a serious hygiene problem. Otherwise, if the inside of the pot has only come into contact with coffee and the coffee grounds then a good rinse out with hot water after every use is perfectly sufficient - if for some reason one is uncomfortable with this idea (note that according to my research this is standard practice amongst the millions of Italians whose kitchens are furnished with these pots, and has worked very well in my own experience) then one might be better off purchasing the stainless steel version or else finding a different way of making coffee. After washing out, I leave the pot disassembled in three parts to dry.To use the pot: although one can fill the base with cold water, I find that heating water to boil in the kettle and pouring this in the base is a better idea; this way, the duration of heating of the pot on the hob need be shorter, therefore the coffee grounds and the rubber gasket are less likely to be overheated. Incidentally, the only problem that I've encountered with my moka pot in several months of use was when I managed to overheat and partially melt the gasket during an early attempt - causing no harm to anything apart from the gasket, which can be cheaply replaced. I'm not quite sure what I did wrong on that occasion, but be warned that one should remain with the pot during heating and be vigilant for any burning smell or an unusually long heating time.The base should be filled up to a point slightly below the little pressure valve. I've seen it suggested that the valve should not be submerged for safety reasons, and in any case the filter funnel would begin to float if the water level were much higher; note also that neither should the water level be significantly lower than this, since however little the quantity of coffee one may desire on a given occasion, the pot is designed to be used always to full capacity. The filter funnel should then placed onto the base, and the coffee grounds go in this. Although one could use pre-ground coffee, I buy roasted whole beans from the supermarket and grind them freshly for each pot using a Hario Mini Mill Slim grinder - two minutes of manual grinding with this produces enough ground coffee to fill the filter funnel. The grounds shouldn't be tightly packed (tamped) in the filter funnel; I pour the grounds from the Mini Mill through a plastic funnel and into the filter funnel, allowing them to be loosely packed. One should always approximately fill the filter funnel with grounds, but it doesn't matter if the pile of grounds sticks up somewhat in the middle and sinks below the level of the filter funnel rim at the edges. The fineness of the grind (which can be adjusted by changing a setting on the manual grinder) also affects the taste, but only the most assiduous coffee devotees need pay keen attention to this detail.Use a towel to hold the hot base whilst screwing on firmly the top part of the pot, then leave the lid up in order to watch for the coffee as it starts to come through after a few minutes heating on the hob. I prefer to heat the base gently, and as soon as the coffee starts to come into the top chamber I turn the heat down as low as possible. Typically the coffee will seep smoothly into the top chamber until it is roughly half-full, at which point it begins to come in spurts; ideally, one should try to minimise this sputtering by removing the heat entirely at the appropriate moment, although in my experience this often means that some water remains in the base of the moka pot. Depending on whether the user desires the maximum possible complement of coffee, he may wish to adjust the heat in order to induce all of the water to leave the base; this is all really an exercise in common sense that should become apparent after some practice.I prefer to make a café au lait using about one-third coffee, one-third warmed skimmed milk and one-third froth (made using the Bodum Latteo milk frother) with no sugar. Despite my pot being marketed as a "6 cup" pot, I find that it reliably makes enough for two modest-sized coffees and enough for three if all of the water in the base comes through. To be specific, at most this pot will produce about 250ml of strong black coffee in the top chamber.Although the moka pot is a very simple device to use and maintain, early results may be disappointing due to the lack of a patina or some other small problem; if so, I strongly advise the user to persevere!

14.12.2016

[UPDATE 26/1/17] Still love this. Used at least once a day (usually twice) since purchase. In addition to review below I'd add that in contrast to the copy we had before this is a little more tricky to get the threads lined up but once you have it screws on much more easily and a lot less force is needed to get it to seal well. It's possible this is to do with the age of the seal but we did replace seals on the old one and I don't think it ever sealed this well/easily.[UPDATE ENDS]We had a no-name knock-off one of these for years which we've grown to love - it's travelled everywhere with us and used all the time. That one lost a part so has been retired. We already had a larger size Bialetti which is nice but not used as much.So we went original this time round.We use this almost every day (sometimes more than once a day). It's even better than our much loved fake one as it has a very slightly larger capacity, is slightly more chunky and has a better spout which doesn't drip. I still think the handle could be marginally improved as it moves slightly which lessens the sensation of quality - but that's nit-picking.Works well, makes great coffee. We couple this with a cafetiere for frothing microwaved milk.Tips if you're new to these:1. If you're grinding beans yourself, go to the finest setting and then back off a little - you don't want the very finest grind.2. This has no measuring line that we can see in the water chamber - we fill to just below the pressure valve (or less). I’ve read a tip that it’s worth heating the water in a kettle first. This means that the coffee will come through before the heat has a chance to burn the coffee in the holder (not sure if this is true or not).3. Only compress the coffee in the holder very lightly - don't compress it hard (this is advice we've read although in fairness I did used to compress it more in the old pot and didn't hit issues for a long time)4. Use on a low to moderate heat (lower is better). If on gas, the flame shouldn't lick up the sides of the pot.5. Keep an eye on it and turn off the heat just before the water as all come through - will need a couple of tries to get the hang. It keeps coming through after you turn the heat off because of heat stored in the metal.6. Ensure lid is closed before it finishes or it will splutter coffee all over your cooker :-)The coffee holder is hard to clean but running water through from both directions and using a normal dish brush on the perforated disc will remove most of any coffee stuck in the bit you can’t see.If you want to froth milk...1. For a full pot of coffee for two large mugs, we use 400ml of semi-skimmed (semi seems to work better than full fat) in a microwaveable jug2. Heat for 2 mins (we have a microwave which is rated at 1000w but in practice is not that powerful - probably 850??) as soon as you put the coffee on.3. Once the coffee starts coming through, heat the milk for a further 1:30 (experiment to get it how you like in your microwave - too hot ruins it IMHO)4. Pour the coffee out between the mugs (a little into each at a time rather than all in one and then the other - the coffee can be different strengths in the pot as it comes through differently and may not have completely mixed).5. Pour all the milk quickly but carefully into your cafetiere (quickly so that any skins goes with it rather than staying in the jug where its a pain to clean).6. Insert the plunger and turn around so that the mesh is away from the spout (some have a blank piece on the opposite side to the mesh - ideal, otherwise use just the edge of the mesh part which usually blocks off the spout).7. Froth by using the plunger up and down.8. Push plunger in and turn around so that the mesh is at the spout. Pour most of the liquid milk into the mugs.9. Either - froth the remainder some more and then pour out or, remove the plunger and pour straight away holding back the froth with a spoon at the spout, then spoon the foam on top. Experiment depending on how much froth to milk you want.10. For chocolate sprinkles, get a shaker (supermarket kitchen sections sometimes have these) and put in one teaspoon of icing sugar to six parts cocoa powder (or just use drinking chocolate powder unmixed if you prefer). Swirl in the shaker to mix.My coffee addiction is calling - I'm off to use my Bialetti.

14.7.2016

Purchased one of these (6 cup) to replace a very well used Gaggia Classic Coffee machine which finally died after many years' use. Reading the reviews of the Gaggia made me realise it would not be worth the expense of buying another. Instead, this coffee maker with its excellent reviews and over 80 years' use by coffee drinkers around the world indicate that this is a real no-brainer. At its price, it is an absolute steal!.In use, followed the recommendations of throwing away the first few batches by using some Illy that was left after the loss my old Gaggia. It was used on a low heat (gas hob), making sure the flame did not extend around the side of the base. After five minutes,

6.3.2020

Q) How to make a perfect coffee to start the morning? A) Get a Bialetti Moka Express pot and properly ground coffee! This is how most Italians start their day or finish their lunch at home (and I've spent a lot of time in Italy). And almost every one there I've shared coffee with in their homes use a Bialetti too, simple to prepare and just a few minutes to produce a great tasting coffee (as long as you have quality proper grind coffee to start with).This is of better construction and functionality than any of the half dozen clones I have previously used and there are readily available spare gasket seals (which do require replacement every 1-2 years with daily use)

29.4.2014

A few things should be known before purchasing one of these.You should only use water to clean it.Using detergents and sponges is bad idea for this pot as it will ruin the finish.The surface finish is not simply for aesthetics but has an effect on the tasteof coffee as it affects the way that coffee residue sticks to the inner surfaces.You need to use it very often, I use mine everyday.Not using it will allow the old coffee residue to rot inside which will makeyour coffee taste bad. If you plan on not using it for a while, then clean it withvery hot water only and when you use it again you will need to throw awaythe first one or two batches.

19.12.2013

I am moved to write a review of the Bialetti Moka Express 6 cup expresso maker as I don't recognise the comments from some of the poor reviews it has received. Overall the 210 5* ratings out of a total to date of 258 should speak for themselves and be enough of a recommendation. Follow the instructions that come with the Moka or that are available online and you should fine.I purchased this item new from Amazon in Feb 2009 and have used it multiple times a day since. I also have a second one which I keep at work. Both perform perfectly every time without fail and also spare parts are easily available. In all the time I have used the Mokas I have only needed to replace the rubber seal twice.

26.10.2019

I have been something of a coffee nut since a child. We eschewed instant, and I loved the ritual of proper coffee. We had an ancient wall mounted manual grinder, and used to use a jug and strainer, long before cafetieres became common, or paper filters. Over the years, I have probably gone through the whole gamut of different styles of coffee makers.However...........I shared a flat with an Italian, when a student, who brought their Bialetti into my life. Other styles of coffee maker arrived over the years, and then I encountered a Bialetti again, many years later. Maybe it's nostalgia but nothing seems as fine. There is something about the taste and aroma of coffee which differs,

5.5.2016

Love it.The piece of kit has transformed my coffee drinking experience.I like a good strong brew of black, no sugar, Americano or Expresso and usually have 2 heaped teaspoon of instant. Mostly Carte Noire Decaf (as I am supposed to keep off the caffeine). Which is about the only decaf I can stand.A few weeks ago I saw some whole bean instant coffee tins in my in my local Asda and tried a few. Better that normal instant but a bit grainy/powdery. Tried Carte Noire & Nescafe Azera (the better of the 2 I.M.O).Next we bought a Tassimo pod coffee maker, again another step upward, my wife loves it, easy to use and nice creme in the head.

2.11.2009

I've been using these stovetops for about ten years now, and would never go back to any other way of making coffee. I'm a complete coffee nut, and I make one 12-cup pot in the morning, and find that it sees me through the day in "long" coffees. I get my coffees from a specialist coffee shop (Monmouth Coffee Shop, which also offers tasting notes for novices), and I find this little machine works wonders for all types of coffee.BUT, there is a serious design flaw, which is the handle. In order to create the vacuum to make this work, you have to screw the top to the bottom VERY hard. When you come to unscrew it, the only point of leverage is the handle. Result - handles snap.

11.2.2014

Only after travelling to Italy did I finally decided to buy one of these. For so long I thought they were out-dated, antiquated and a general faff to use. How wrong can you be? The coffee tastes so much better from this machine compared to a cafetiere. And the aroma as it bubbles on the burner will set everyone off in the house/office.There's a few dos and don'ts to be aware of when using this coffee pot to make sure it lasts a long time. Such as not packing the coffee down in the filter, not over-filling the reservoir (only up to the valve, please), don't let the flames lick the sides of the pot, and remember to switch off the heat as soon as you hear the coffee bubbling.

7.1.2016

This is a great piece of kit. It is easy to use, easy to clean and makes a great coffee. It is also a nice looking thing to have in the kitchen, removing the need to stash it in a cupboard.I know this is an espresso maker, and what that means for coffee, but I use the 6 cup with only about 2/3 as much coffee grounds as it can take to make a really strong morning mug of coffee for 1. You can experiment with how much coffee you use, whether you tamp it down, how quick you boil it etc to get a brew to your own taste - who doesn't like experimenting a bit? It works really well on the Aga - use the simmering plate rather than the boiling plate so the heat isn't too fierce,

13.5.2016

This needs no introduction, they are the classic Italian Espresso makers and look fantastic. More importantly, they make fantastic coffee (dependent of course of the quality of the coffee and, may I ask, do you grind your own beans?)Comes in a cool box that looks cool on top of the kitchen units (I live in a cluttered, but organized, house).Easy to use, works as it's supposed to. I got the "6 cup". It filled 4 Espresso mugs I have, would make 2-4 very good Americanos. I've used it to make espresso martinis too, made a load of them - they are very naughty. If you drink it straight likes it's filter coffee of course this will seem really small, but I think some people are missing the point.

25.11.2012

Great device that does the job. It looks proper as well. I fill with boiled water from the kettle (this just hurries the job along otherwise takes 6 or 7 mins on the hob, and I use the remainder to top my wife's up) and find 20g of coffee is right. Gently flattened down, the container will not be full but when cold it will be. This gives me enough for a small mug of full strength and my wife who prefers it not so strong a half small mug topped up with hot water, like Costa Coffee do for an Americano, an ordinary coffee.This 6 cup machine gives you 2 small mugs of coffeeTop tip for gardeners; If your Blueberries don't perform. Empty the grounds around the base of your Blueberry plant or better still mix with the compost when you repot.

12.12.2014

Think of this as a step towards those industrial gleaming machines that you'll see in the like of Cafe Nero et al. It's a major step up from a cafetiere and will give you coffee that's as good as those from the scaled down Espresso machine, which cost in excess of £300.The other advantage is it's basic, with only the silicone seal vulnerable, it will need replacing.In my opinion, after using this machine for a number of years, you need finely ground beans. This means that you'll also need a coffee grinder for most ground coffer beans on sale, as the course grind you find is ideal for cafetiere.The vacuum packed ground coffee from Lavata is ideal however.Top tipsBoil the water before it goes in to the pot,

31.1.2010

Never had or used one of these coffee makers before. I was fed up with bland filter and cafetiere efforts so I bought the 6 cup Bialetti.I did my reasearch and looked at reviews on here and found them very helpfull. I also bought a Bodum milk frother and got some Tesco Finest Columbian Supremo Roast and Ground Coffee.Firstly, I found the 'six cup' gave a max of 2 healthy mugs of coffee. If you want more... go another size up!The Bodum frother is very good.... I fill to the live or just over with semi skim or skimmed milk, 2 to 2min 30seconds in the microwave (just the glass jug) and it is hot but not boiling... then froth it up.Pack the coffee gently down with the bottom of a smaller mug or glass and dont over fill the pot with water,

Bialetti Moka Express 6 - Reviews

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