The classic Bialetti Mokka can and others!

[Trenchfriend]

I have the classic 1 cup Bialetti Moka Express since some years and make a Mokka from time to time, just for fun, on my E-stove.
I just love this purist stuff!!
But I never tested these others, made from zinc di-cast.

But there was always the old discussion, if the Mokka tastes of the metal/aluminium.
All I can say, is, that the Mokka tastes def. like Amaretto or "coffee with shot", so really italian.

I got no real Espresso machine and can't compare.
But if anyone of you got an Espresso machine or even both, could you give an impression, if the taste is really "metallic" or not?

 

[Trenchfriend]

Oops, I forgot to mention, that I actually GOT Espresso powder, woohoo. Works def. better, so you got the right pressure, this percolator was made for.

 

[Cornelius]

I've used a 4-cup Bialetti daily for the past 7 or 8 years, but a stainless steel (rostfrei) version my girlfriend found online. No more hint of aluminum taste! Absolute simplicity, a breeze to clean and we never need worry about running out of filters.

 

[HudsonHawk]

I use a Bialetti mokka pot for making Cuban coffee and cortadito. It works great, no metallic taste, and is easy to clean. As for the coffee I use, I like Cafe La Llave espresso. Cafe Bustelo is another popular brand. The right size grind is definitely a key.

 

[Trenchfriend]

I use a Bialetti mokka pot for making Cuban coffee and cortadito. It works great, no metallic taste, and is easy to clean. As for the coffee I use, I like Cafe La Llave espresso. Cafe Bustelo is another popular brand. The right size grind is definitely a key.

Alu or stainless steel?

 

[HudsonHawk]

Alu or stainless steel?

It's aluminum. It's fine.

 

[Turnip]

I currently use a stainless steel 10cup Bialetti Venus and didn’t experience any metallic taste so far. But I didn’t too with the Al-Bialetti I used for years prior to that.
I would estimate the water to have the higher impact on taste. Also metallic as many older pipes in public water supply are cast iron or worse.
Comparing filtered and unfiltered water from the wall it makes quite a remarkable difference, at least with our local water which is pretty hard. Or try brewing with highly mineralized and compare to low like Evian or Volvic.

 

[Trenchfriend]

I know, the quality of this classic Mokka cans isn't constant and I thought, my 1 cup can is not really flat on it's bottom, too. But I checked again and it seems flat, no wobbling.

 

[Trenchfriend]

I currently use a stainless steel 10cup Bialetti Venus and didn’t experience any metallic taste so far. But I didn’t too with the Al-Bialetti I used for years prior to that.
I would estimate the water to have the higher impact on taste. Also metallic as many older pipes in public water supply are cast iron or worse.
Comparing filtered and unfiltered water from the wall it makes quite a remarkable difference, at least with our local water which is pretty hard. Or try brewing with highly mineralized and compare to low like Evian or Volvic.

Yeah, I think, I should try the still water from the bottle. I will report soon!

 

[Turnip]

The quality of the finish is less important than quality of materials in respect of Aluminum in my opinion. Aluminium and derivative alloys usually rapidly develop a pretty hard and resistant oxide layer in contact just with room air. Even if you hurt the surface, when washing for example, that layer will very quickly recover and avoid ionic transfer of Aluminum to the drink. Only exclusion, acids or electrochemical corrosion, depending on alloy.

 

[Trenchfriend]

The quality of the finish is less important than quality of materials in respect of Aluminum in my opinion. Aluminium and derivative alloys usually rapidly develop a pretty hard and resistant oxide layer in contact just with room air. Even if you hurt the surface, when washing for example, that layer will very quickly recover and avoid ionic transfer of Aluminum to the drink. Only exclusion, acids or electrochemical corrosion, depending on alloy.

Yeah, I got the same facts in my mind. And I always followed the italian instructions, never clean, just flush with water and leave the coffee patina.

 

[Trenchfriend]

I tried another thing, today.

Only one spoon sugar, instead of two. I was surprised, that the taste was absolutely better!

 

[Trenchfriend]

Like in the beginning, I will try other usual filtercoffee powders in the next days, instead of Espresso powder! Looking forward to experimenting.

 

[Trenchfriend]

I've experimented a little, but the solution is still the same.

Some people on the net say, they got an advise from Italians, to "pile" the coffee powder in the filter, so that the filter presses the powder together for the best run-through-pressure.

I can tell you: BULLshit.
You can try that in different levels, how often you want. It doesn't work. Coffee powder plain is the way to do. That's, what the Mokka can was made for.

 

[Trenchfriend]

I got a stainless steel Mokka pot from supermarket, today. Yes, THE one, which has countless bad reviews online!

I already brewed twice, first time only water, second time with coffee (not Espresso powder!). Actually, it's working correctly. Of course, I didn't drink the second brew and will do same on the third!

So, let's see, if this one will really rust in it's boiler.

PS:
BUT, I'm always screwing my Mokka pots very firm!

 

[Trenchfriend]

Here are the new sweethearts.

Now, I drank the fourth brew, of course with a lot of respect, BUT it worked!! And this Mokka pot is insanely fast!!

But the insides are kind of a powder coating.

 

[Trenchfriend]

The new one works def. well. The Mokka tastes better than from the Bialetti. Less or even no metal taste.

 

[William G.]

Here are the new sweethearts.

Now, I drank the fourth brew, of course with a lot of respect, BUT it worked!! And this Mokka pot is insanely fast!!

But the insides are kind of a powder coating.

I've had that same one for a few years. I like it, but I only use it a coupe of times per year. I just pulled it out and made a cup of coffee with it a couple of days ago, in fact.

I've also got a Bialetti Muka pot with a steam valve that froths milk. I love that thing, except for when the valve malfunctions.

 

[Alec Leamas]

Personally I am pretty committed to using my Mokapot at home, I find it's the best way to make coffee the way I prefer at home (strong/very strong base plus a bit of a top up with hot water, essentially a long black).. I've had one for years and it has served me faithfully!

As far as a metallic taste is concered I've never had any issues, not noticeably anyway. I also didn't learn for a few years that to get the best flavour out you don't let it run to a proper boil, more just letting the coffee run through to the top slowly and turn the heat off early....that was quite the revelation for me regards taste of the coffee!

As you can see mine's fairly battered, the seals and filter are pretty shot at the moment too, I'd say I've replaced them both twice in 5+ years of almost daily use, I've no idea whether that's good or not. Reason I've not changed it again yet is I have absolutely forgotten which size this one is!! Also, as recommended by many an Italian, I never or at least very rarely wash it, beyond rinsing it through with hot water.

I use a Baratza Encore grinder with it and after a fair bit of tinkering to find the best grind setting I've settled on 8, coarser than espresso but not a lot coarser, seems to work a treat.

I would also say though that not all coffee beans suit a stovetop, I've had some incredible beans before that just fall flat in it.

 

[Alec Leamas]

Here are the new sweethearts.

Now, I drank the fourth brew, of course with a lot of respect, BUT it worked!! And this Mokka pot is insanely fast!!

But the insides are kind of a powder coating.

I REALLY like the look of that! I suppose I'm due a new one, are these able to be used on a gas stove or just induction??