Bialetti Moka Express Stove Top Espresso Coffee Maker for 3 Cup

Works like a charm, lovely old world feel of making your coffee hands on and seeing it gurgle up the spout silently and then froth a golden colour. It produces a strong brew that's ideal for me for making a latte. I really don't make lattes or cappuccinos I just froth milk in my pitcher and mix it as of now cos I'm still working on getting my froth texture correct for pouring latte art. Frothed milk however tastes much more luxuriously velvety so if you're getting this do get a hand frother and a pitcher. It's a huge difference from just plain milk. I'll order a replacement gasket and basket in a while cos that's the only two things I see needing replacement from normal use. I'm careful to wash it in water and wipe the parts down and air dry them and store separately before the next use so this little fellow should last forever. The design is a classic and draws comments. A bialetti coffee bean grinder is on the way so I can grind fresh and experiment with different beans. A far cry from the regular instant coffee for sure. Wonder why I waited so long!Tip: I take it off the heat when it starts to froth golden and cool the bottom under running water so extraction stops and I don't overextract bitterness. I also preheat my cup so the finished coffee is hotter since the milk isn't boiling it's heated up to about 65 degrees I got a thermometer and have to check this but I stopped boiling my milk and only warm it up as recommended by the many milk frothing guides online and it does taste sweeter.

Earlier I was in doubt about this product and research lots on it but after all done finally I give a chance to this and it will blow my mind. Super amazing product , simple to use and feel good factor finally. Taste is awesome as I tried others products as we but nothing as satisfactory as this. Must go for it once.

Initially, I was sceptical about getting thick coffee from this, but I was surprised, it produces amazing thick coffee. Perfect for a cup of South Indian filter coffee

Been using this for several days and bought another one for my friend. And two other friends of mine use it as well. We're all happy and satisfied with it and can now have amazing coffee whenever we want!

If you want to have a great coffee , then buy the Bialetti mocha pot…

Any one can make excellent coffee with this pot

Had the pleasure of using a moka pot in Abu Dhabi with my Italian flatmate, made it a point to buy it in India. After extensive research, I found Coffee Workz to be the only distributors of Bialetti. There are a number of copies floating around, did not want to fall prey to any of that.Extremely delighted with my purchase and the service provided by Coffee Workz. Goes really well with Lavazza coffee. This moka pot will never disappoint you!

I have always drunk South Indian filter coffee. I prefer my coffee thick with a little milk and sugar but my filters would never brew a consistent coffee. I would dump 5 heaped spoons of coffee everyday, tamp it and and the filter would either let the water through too soon and make a horribly light coffee or it would take a few hours to let the coffee through and that would necessitate making the coffee the previous night, hence losing its freshness.I was looking for a way to get thick, consistent coffee everyday and all the setups with pod coffee machines and others were just too expensive and were prone to frequent breakdowns. So, when I came across the Bialetti moka pot, it seemed perfect. Its a simple setup that can brew brilliant thick coffee in a less than 5 minutes start to finish. Add some frothed milk and sugar and you have a truly cafe like experience at home everyday. It has been a couple of weeks and I am really impressed with how simple this is and so far it also looks like a product that will last since it is a very simple machine. If it lasts a couple of years, I would say its money well spent.

está es la más clasica cafetera estilo italiano, y de las marcas mas reconocidas, diseñada para durar decadas y hacer un cafe con cuerpo, y extraer mas sabor del grano. Llevo años utilizando esta marca y la recomiendo ampliamente (y hasta ahora si es hecha en Italia).Para que no te decepcione y la valores tienes que tener presente ciertas cosas:- una taza italiana es de aprox 60ml., asi que una cafetera de 3 tazas apenas llenara una taza tipo americana. La razón de ser asi es porque el cafe aquí es mas concentrado, y el estilo europeo prefiere menor cantidad pero mas sabor.- Llenar con agua al nivel donde está la valvula de seguridad que esta en la base.- Cuida que no quede cafe alrededor de la capsula en la parte que sella con la parte superior para evitar fugas, no aprietes demasiado, una vez que sientes que topó, solo dale un pequeño apriete adicional.- El café que utilices tiene que tener un molido más fino, si le pones molido mas grueso no va a producir un cafe con cuerpo.- Nunca uses la flama alta, debe ser con flama entre baja-meda. La flama alta puede quemar los sellos, y cuida en apagar la flama ni bien veas que ya llenó de café la parte superior. Dejarla más tiempo en la flama puede afectar al sabor y tambien afectar los sellos.Uso mi cafetera de 3 a 4 veces por semana, es mi forma favorita de hacer cafe. El sello o junta lo he tenido que cambiar en promedio cada 3 años, y se consiguen los Bialetti aqui en Amazon.

La uso da moltissimi anni, non fa il caffè espresso, ma io lo preferisco.

I just love this little Moka Pot. Sorry to the bugs and beans that I don’t go for their coffee any more cuz I can fix my coffee at the best quality.

Love my coffee - have a bean to cup - and usually it's a quick affair to make my morning coffee. Wanted to try moka pot - different way to make coffee - takes more time but much more civilised. The coffee is not espresso, so don't expect crema on top.Enjoy the process of making coffee - took a couple of times of testing and trying to get used to the process and know when the coffee is ready. Tip - put on low/medium heat to let it brew slowly - and close the lid, unless you want coffee over your floor (like I did the first time).Coffee grounds are also important - makes a smooth coffee.

I really love Cuban coffee, but since I live in a small town, in a cold weather climate state, if I want Cafe con Leche at home, I have to make it myself. After a ton of research, including reading reviews and watching YouTube videos, I decided to get the 3 cup Bialetti. You can't go wrong with the price, and it seems to be a very sturdy little coffee pot. It's very easy to use, and after some experimenting, which has been fun and delicious, here are my suggestions/instructions on what I have personally found to work the best. These are just my personal suggestions, use them if you wish, or feel free to do something completely different!!!!- First things first, for the sake of technicality, please be aware that this coffee pot doesn't technically make espresso. True espresso is made by forcing very hot water, through the ground coffee, by use of very high pressure. This little unit doesn't build up enough pressure to technically create true espresso. What this unit is going to produce is approximately 2 times the strength of drip brewed coffee, with a very high level of oils from the grounds. And unlike espresso machines, which create a layer of golden crema on top of the espresso, this machine isn't really going to do that either. There will be a little bit of golden brown foam on the top, but not really. So for any espresso purists out there, while I commend you for your appreciation of fine espresso, this unit is not for you.- Always use good water. If you have bad water (ie: hard water, chlorinated, rusty), use bottled water. You are trying to pack a lot of flavor into a small amount of liquid, and bad water will make bad coffee.- Fill the water chamber to just below the valve. Please don't overfill it.- I currently am using Cafe Bustelo in the can, but will be experimenting with other brands like Pilon.- For the 3 cup version, I spoon in coffee by the teaspoon, leveling the coffee with each spoonful. When the basket is full, add a little extra coffee on top to create a mound. Total amount I put in ends up being about 4 heaping teaspoons. Make sure the threads are clear of any grounds, and screw the top on. This will compact the coffee down on its own.- Before you place the pot on the stove, make sure that the top portion is firmly screwed on to the bottom. If it is not, the pot will not brew properly, and you will lose moisture and steam pressure from between the threads.- Never use high heat for this coffee pot. I have an electric range that is about 12 years old or so, and I use one of the small burners, and never turn it past 5. It takes a little bit longer to do it this way, but makes a huge difference. High heat will cause the coffee to have a burnt, bitter taste.- I cannot emphasize enough the importance of keeping the heat low. You have to be a little patient during the heating process, but the difference in the flavor is worth the extra time!- Until you become really familiar with exactly how the pot will work on your stove, I would recommend not walking away. It takes a bit of time for the water to heat enough and build up the pressure, but once the coffee starts coming out into the top chamber, its going to go fast.- Resist the urge to keep lifting the lid of the pot. It's hard to do because its pretty cool to see the coffee filling up the top chamber :) I left my lid open the whole time I made my first batch, and lost some coffee in the process. The coffee will kind of spurt and splatter around during the brewing process, so you can imagine what my stove looked like afterwards.- The first few spurts of coffee that come up will probably have an almost syrupy appearance. This is GOOD! You want this! If the coffee doesn't look like this, and/or its pretty pale, you don't have enough coffee in your filter basket. If the coffee is pale, its still ok to drink, but treat it like you would a regular drip coffee. It will not taste like espresso at all.- Each pot sounds a little different, but learn to tell when the bottom chamber has no more water in it. The sputtering noises in the top of the chamber will increase in volume a little as the water chamber empties.- As soon as the bottom chamber is empty, immediately remove the pot from the heat source. If you let it sit on the heat, it will burn the coffee. This is bad! Burnt coffee is nasty!!!!- If you are dividing the coffee between multiple cups, make sure you either gently swirl the pot a few times, or stir the coffee gently before you pour. You want to make sure that the inital thick liquid from the first few moments is evenly distributed throughout the liquid. If you don't, the last cup you fill will contain a much larger portion of the oils from the coffee, and will be stronger than the other servings. I recommend NOT sharing the espresso, and drinking it all for yourself! It's too good to share!!! :)At this point, you can drink it straight if you wish. If that's what you would like, stop reading now............If you want to do a little more with it and make it even better, keep reading. Like I said before, I love Cuban coffee. I love how strong and rich tasting it is, BUT it is a little sweet for me. I mean, it's got a LOT of sugar in it. So I do mine with a little less sugar than traditional, though I do like a genuine version once in a while.-While the coffee is starting the brewing process on the stove, I pour about 1 cup of whole milk into a glass measuring cup and add about 2 1/2- 3 teaspoons of sugar.- Microwave the milk and sugar until very warm, but not scalded or boiling.- Remove it from the microwave, and use a milk frother to mix the milk and sugar and to make some foam. This is not necessary of course, but I like a little bit of foam.- Pour it into a large mug or coffee cup (I use a 2.5 cup travel mug) and when the espresso is done brewing, pour it into the milk and stir gently.That's it! Easy and delicious, and a great way to cheer yourself up on a snowy, gray day!!!! Enjoy!