What You Should Know About Bialetti Moka Express Large 12-Cup Stovetop Espresso Maker
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Listen, a 12-cup Moka pot might seem like overkill, but it’s really not. At least not if you’re a coffee aficionado.
This is the largest Bialetti Moka pot on the market right now (knowing Bialetti – company which has made it their business to put some of the best classic espresso makers on the market for over 80 years now – it might not stay the largest for long, but as of right now it is) and it’s easily worth every penny you’ll have to shell out for it.
As with most kitchen tools, you have to know a few things about the Bialetti Moka pot – but when you “break it in” and learn how to use it the correct way, it will yield you some of the best coffee you’ve ever tasted.
The Upsides of the Bialetti Moka Pot:
This is a sturdy high-quality Moka pot from a brand that knows what it’s doing. If the grind and blend are chosen right (more about that below), the result is a smooth and rich drink the Moka pot is famous for.
The size might seem like an overreach – but it lets you regulate exactly how much coffee you want to brew, which is a lot easier than just brewing one cup at a time as you often have to with classic Moka pots, especially when you have guests.
The Downsides of the Bialetti Moka Pot:
It sometimes does give your coffee a distinct metallic taste – at least if you’re sensitive to it (many aren’t) – unless you “break it in” first.
Things to Know About the Bialetti Moka Pot:
1. First 2-3 Batches Aren’t For Drinking
This is an aluminum Moka Pot, which means you’ll need to “season” it first – ie. you have to brew 2-3 batches to get rid of that distinctly metallic taste aluminum coffee brewed in aluminum Moka pot sometimes has. Remember to rinse the Moka pot after, but do not wash it with soap so that coffee oils “season” the aluminum surface.
The 3rd batch is for tasting – pay careful attention to the taste: it might be fine after the second brewing, but it might still have a little metallic taste. Don’t be discouraged by this, just let your Moka pot sit overnight, so that coffee oils do their job, and try brewing a new batch the next day.
The more batches you brew, the better it will taste as long as you clean the Moka pot the right way – remember, we want the coffee oils to get rid of the distinct metallic taste, but we don’t want coffee to taste burnt, which will happen if the Moka pot isn’t cleaned every once in a while.
2. How to Brew the Coffee the Right Way
The Bialetti Moka Pot is known for the distinctly rich and full, but not exceedingly bitter, espresso it brews – but to get full advantage of it, you need to choose the right grind and brew it the right way.
While selecting the grind for the Bialetti Moka Pot, stick to the medium-fine grinds – it shouldn’t be so fine that it gets through the filter, but fine is still preferable to medium or coarse (medium grind coffee can work for the Moka pot but the taste will not be as rich and full – though some, who like to replicate the taste of drip coffee say that medium works better for them).
When it comes to the roast – it’s traditional to use either medium or dark roasts for the signature strong full-bodied drink the Moka pot is famous for, but it’s pretty individual really: lighter roast works perfectly fine for those who prefer it.
And last but not least – do not hurry while brewing coffee in the Moka pot. You need to keep it over medium or even medium-low heat. If you have a gas stove then remember that flame shouldn’t come up to the sides of the Moka pot.
3. Why Is It Made of Aluminum If It Ruins the Taste?
Aluminum is a popular material for stovetop coffee makers due it its ability to conduct heat. While this does result in the need to “break the Moka pot in” first (though, frankly speaking, that too can be individual – some claim that there’s no metallic taste even with the first batch, not to mention second and third), the even heating the aluminum carcass allows is what yields the full-bodied coffee drink we expect from the Moka pot.
If your palette is sensitive enough that even “seasoning” the Moka pot doesn’t get rid of the metallic taste, then you might want to forgo the Bialetti and search for a stainless steel alternative. Otherwise, you should give this Moka pot a try.
