moka pot safety valve factory

Exploding coffee makers—especially when they’re pressurized—tend to be day-ruiners. Yeah, cleaning isn’t that fun, but trust me…. it’s necessary, especially when it comes to moka pots. Safety and cleaning are actually interconnected with this brewer.

In this quick guide, I’ll show you how you can keep your moka pot in tip-top shapeandhow to stay safe so you never have to worry about a surprise kitchen explosion. Don’t worry—it’s all actually pretty simple.

Moka pots don’t just immerse coffee grounds in water. They create a ton of pressure that generates steam—and this pressure can be troublesome if your brewer’s not in good shape.

Now, moka pots do have asafety valvethat’s designed to keep too much pressure from building up in the device. Once more pressure than is necessary is generated, it starts to shoot out of the valve in the form of steam.

The valve is clogged with coffee grounds. If grounds happen to fall into the valve, they’re probably going to get stuck there. Over time, this can cause blockage in the valve and compromise its safety.

The valve is clogged with water gunk. If your local water source is ‘hard’ (has a high level of calcium and magnesium), you’re bound to see white gunk build up inside your moka pot over time. This gunk can be pretty stubborn and can clog the safety valve.

You tamped the grounds. Moka pots, unlike espresso machines, do not require you to tamp the grounds to get a balanced extraction. Tamping the grounds down into the filter basket can cause excess pressure to be generated. Just don’t tamp—you don’t need to.

You covered the safety valve with water. Over-adding water can cover the safety valve, which keeps it from being able to let out steam. Always leave a small amount of space between the water level and the safety valve.

Thankfully, cleaning your moka pot is a very simple process. It only takes a few minutes of your time, but it keeps your moka pot from destroying your kitchen—or worse—destroying your coffee’s flavor.

Over time, coffee oils and micro-grounds build up all over the insides of the moka pot. These are harmless when it comes to your health (unless those grounds are in the safety valve), but they do impact your brew’s flavor. Those old oils can go rancid and the grounds continually impart bitter flavors into later brews.

Once your moka pot cools, disassemble it and remove the filter basket. Toss the spent grounds into the garbage and thoroughly rinse and dry the filter basket. Now give the other pieces a good rinse and dry too. You can use a paper towel to wipe away and stubborn grounds from the basket or seal.

Don’t put the moka pot in the dishwasher. Don’t scrub the moka pot with an abrasive material. There’s a coating on aluminum moka pots that keeps your coffee from taking on a metallic taste, and you don’t want to accidentally scrub that off.

This basic process is really the key to a clean moka pot, but may not be enough if your water source is pretty hard. If it is, you’re going to want to give your moka pot a deeper clean twice a year or so if you use it regularly.

These two acids are strong enough to break down hardened calcium deposits but are generally considered safe for use with moka pots, both stainless steel and aluminum models. You can also use a dedicated coffee machine descaler, but chances are you already have these two acids available.

Add lots of water. Fill the lower chamber, cover the safety valve, and keep adding until the water line hits the coffee filter basket (that way the oils can be cleaned from there at the same time).

Pour out some of the water. Make sure the safety valve is no longer covered—you’re about to do a plain water brew cycle and want the valve to work if needed.

While the process takes a few hours overall, there’s really only 5-10 minutes of hands-on cleaning—and it goes a long way. Now your brew will be untainted by old grounds, your moka pot won’t have a faulty valve, and you can brew will complete confidence.

The devil is in the details. It is often the smallest things, the particularities, that make all the difference. This is also the case in regards to the preparation of a good coffee, a ritual in which all the steps and every single component play a fundamental role. Among all, one of the most important elements is the Moka valve. Often ignored, it is vital not only for the quality of the coffee, but also for the safety of those who prepare it.

The valve was born with the invention of the Moka Express in 1933. It is a safety valve positioned on the bottom chamber. To better understand the importance of the valve and its use, we need to take a step back and illustrate step by step

This is where the valve of the Moka comes into play. It must open when the pressure is too high. By doing so, it allows the steam to escape regularly, without causing any damage. In short, the Moka’s safety valve provides security. Hence, it should only intervene when the coffee maker is used under abnormal operating conditions.

A long-standing and debated question: how far can you fill the bottom chamber for a state-of-the-art coffee? The Moka valve can come in handy to answer this dilemma. Another important role of the valve is that it acts as a "measuring cup". Its position on the bottom chamber is not accidental. Rather, it indicates to those who prepare the coffee the correct amount of water to use. The only exception is for some special coffee pots that are already equipped with a measuring cup. Ideally the water should reach just below the safety valve.

The Moka valve, therefore, is not a decoration or a mere design element. Rather, it is a very important component for the correct functioning of the coffee maker. It guarantees safety and plays a part in the making of an excellent coffee.

Consequently, it is necessary to keep it clean and maintain it regularly. For example, using tap water to make coffee brings with it the risk of limescale deposits obstructing the hole in the valve. The resulting danger is that it could get clogged.

We have seen that one can simply use hot water to clean the Moka valve. To avoid limescale obstructions, simply move the piston that comes out of the valve along its axis when washing it. To ensure the Moka functions correctly, it is recommended to repeat this checkup periodically.

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1. Add water: The water level is 0.5 cm below the safety valve. The safety valve will automatically release the pressure when the pressure of the lower pot is too high to prevent safety accidents; if the water level is higher than the safety valve, the safety valve will not function properly. . You can also use warm water to reduce the heating time.

The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and quickly became one of the staples of Italian culture.Bialetti Industries continues to produce the same model under the trade name "Moka Express".

Spreading from Italy, the moka pot is today most commonly used in Europe and in Latin America. It has become an iconic design, displayed in modern industrial art and design museums including the Wolfsonian-FIU, the Cooper–Hewitt, National Design Museum, the Design Museum,London Science Museum, The Smithsonian and the Museum of Modern Art.aluminium with Bakelite handles.

After the Second World War, the Italian moka pot spread all over the south of Europe and became the standard way of domestically making coffee. Its popularity led to non-Italian south European manufacturers making copies or new designs inspired by the original Italian design.

In Australia, the moka pot was traditionally used by Italian migrants who arrived mostly after the Second World War. By 2000 the moka had become popular in the homes of many Australians. Today it is quite popular at breakfast time; often Australians will add the brew to a mug and top up with either water off the boil or warmed milk.

Moka pots are typically made of aluminium, though they are sometimes made out of stainless steel or other alloys. Some designs feature an upper half made of heat-resistant glass.

Though everyday usage of these pots does not require much in the way of theoretical understanding, a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the ideal gas law and Darcy"s law to provide insights into how the pot works, dispelling the popular myth that a Moka pot needs to boil water to brew (the water"s vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction.

The boiler (marked A in the diagram) is filled with water almost up to the safety release valve (some models have an etched water level sign) and the funnel-shaped metal filter (B) is inserted. Italians generally do not preheat the water used, though established baristas such as James Hoffmann and Tristan Stephenson recommend using preheated water in the base.

A gasket ensures a tightly closed unit and allows for pressure to safely build up in the lower section, where a safety valve provides a necessary release in case this pressure should get too high.

When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached.

Moka pots require periodic replacement of the rubber seal and the filters, and a check that the safety release valve is not blocked. When the rubber seal is new, it might alter the coffee taste, so a couple of "dry runs" can be made, without coffee or with used coffee grounds to "prime" it. It is an urban myth that leaving coffee stains in a moka pot is preferable – the rancid coffee should be scrubbed out of all parts of the pot. Moka pots are generally not dishwasher safe.

The moka pot comes in various sizes based on the number of 50 ml (2 imp fl oz; 2 US fl oz) espresso cups they produce. The following table are the standard sizes for the Bialetti Moka Express.

Moka pots are sometimes referred to as stove-top espresso makers and produce coffee with an extraction ratio slightly higher than that of a conventional espresso machine.

A few companies have introduced variations to the Moka pot design. One such design has incorporated a weighted valve called Cremator or Cremavent as a pressure regulator on top of the nozzle that allows pressure to build up inside the water tank in a manner similar to a pressure cooker. As pressure builds up more quickly in this method (since there is much less leakage of vapour) compared to the standard moka pot, it reaches the level required for water to rise through the ground coffee in a shorter time. The result is coffee brewed at a higher pressure and temperature than the standard pot, making it more similar to espresso and therefore with more visible crema.

Brewing your morning moka pot coffee can be tricky at times, but every coffee lover agrees that once you learn the ways of stovetop espresso, its very rewarding.

Nothing compares to the rich flavours that a stovetop espresso maker, like the GROSCHE moka pot bring out. The strong moka espresso coffee can be enjoyed alone or can also be used to make lattes, cappuccinos and other specialty coffee drinks.

But you don’t need to navigate stovetop espresso alone. We’ve gathered some of the most common moka pot coffee problems, and questions that arise when brewing stovetop espresso coffee.

The middle of your moka pot is where the upper chamber screws back on to the bottom. This will leak if the top and bottom are not tightly or properly screwed back together.

If you do not properly clean your moka pot after every use ground coffee can fall into the chamber, or water residue can build up in the valve. This leads to a blockage which stops the valve from relieving pressure buildup.

To fix this you must take apart the entire moka pot, including the filter and gasket, and give everything a thorough rinse. You can take a toothbrush an clean around the safety valve. Don’t try to disassemble the safety valve, its not designed to be taken apart. For a guaranteed clean, you can descale your moka pot with vinegar and lemon juice. Learn how here.

When adding water to the bottom chamber of your moka pot, you must always fill to just below the safety valve. If you cover the safety valve in water it will malfunction. Its also normal for some water to be left over after brewing.

Unlike electric espresso machines and other coffee makers, stovetop espresso maker moka pots do not require you to pack or tamp (compress) in the coffee grounds. Compressing the coffee grounds can create unsafe pressure in a moka pot. Also make sure you’re using fine grind coffee.

Turn down the heat! The only instance where this could occur is when the moka pot is left on the burner for too long and the heat is turned up too high so the coffee reaches a boiling point. When making stovetop espresso you only need to turn the burner on low to medium depending on your stove.

Do not worry, the aesthetic may be a tad tarnished but after a quick cleaning or descale your moka pot is still safe to use. However, burn marks are preventable and usually only appear due to two reasons.

If you’re using your moka pot on a camp fire, gas stovetop or propane stove top, you must ensure that the flames are not higher than the base of the espresso maker. If the flames are too high, they will burn the sides of your moka pot as your coffee brews and tarnish the finish.

It’s easy to get distracted and leave your stovetop espresso maker on for a little too long. We’re all human, we do it. But it may leave behind a few burn marks. Start on a low heat setting and as soon as you hear coffee bubbling up from the filter funnel turn down the heat even more. When the gurgling sound stops, your moka espresso coffee is done and should be taken off the heat.

Your funnel filter must fit neatly into the bottom chamber. If it is bent or worn around the edges it will need to be replaced. Moka pot replacements can be purchased here.

Unlike electric espresso machines or drip coffee makers, stovetop espresso maker moka pots do not require you to pack in the coffee grounds. If they are packed down, they will hinder the flow of the water as it percolates.

If the coffee grounds are too fine (like Turkish coffee), then they can plug up the moka pot as well. That can also give you grounds in your brewed coffee.

Aluminum moka pots are not dishwasher safe. They are made of anodized aluminum, and when placed in a dishwasher lose the anodization and oxidize. If that happens do not use the moka pot any more. Its best to just lightly hand wash them with water and a soft sponge. Check the filter screen whenever you wash it to make sure its free flowing without any blockage.

Its normal to have some water left over in a moka pot after brewing. They are designed that way. The steam pressure pushes water up the funnel, in the gap between the funnel and the base of the boiler chamber.  That leftover water also helps protect your moka pot from being heated in a dry state, which could become a safety concern if left unattended.

The handle should not get hot when brewing coffee in a stovetop espresso maker. If you set the heat too high, it will lead to the handle getting hot. Always use the smaller burner on your stove whose size matches the size of your moka pot. Reduce the heat, and you will brew a tastier cup and the handle will not get hot from excessive heat.

How to clean a moka pot, is a common question were often asked. Traditionalists will tell you that a moka pot conditions over time, and best way to wash it is to just rinse it with water and use a light brush or very soft non abrasive sponge without soap to clean it. Wipe it dry with a clean cloth. That’s it!

That allows it to condition over time and will give you the best tasting coffee without any leaks or wear. So if you want to know how to clean a moka pot, just use water!

Moka pots are a type of stove top coffee maker that make a specific type of coffee. The heat from your stove creates pressure in the boiler chamber, pushing hot water (not boiling water) up through the coffee grounds into the coffee collector on top.

This brewing at less than a boil extracts the flavor of the coffee without the burnt flavor from using boiling water. Coffee lovers describe moka coffee flavor as chcolatey and smooth.

Although they are often called stove top espresso makers, and brew under pressure, technically they dont brew espresso coffee like you would find from a high pressure electric espresso machine. An electric espresso machine will typically brew at between 7 and 10 bars of pressure creating foam, but extracting bitterness. Moka coffee brews between 1 and 3 bard bring out rich and deep flavors with less bitterness.

GROSCHE moka pots, both the MILANO and MILANO Steel will work over a camp fire, on wood stoves and propane or other gas stoves. To prevent damage and ensure a delicious brew, make sure any flames are not higher than the moka pot itself.

Aluminum moka pots also cannot go in the dishwasher, while stainless steel can. Due to a difference in material, stainless steel moka pots tend to last longer and in better condition than aluminum, but both brew great tasting coffee.

An aluminum moka pot, like the Milano, cannot go in the dishwasher. If placed in the dishwasher the aluminum will tarnish and turn black. However, all stainless steel stovetop espresso makers, like the MILANO Steel or Stella Aroma, are dishwasher safe.

Leftover water is perfectly normal when brewing moka coffee. Not all of the water will make its way to the top because the funnel does not touch the bottom of the moka pot. If designed otherwise, the coffee maker would utilize the pressure properly. Discard any extra water after you’ve poured your brew and the pot has cooled.

When you first get the moka pot, carry out a few practice moka coffee brews and throw out the coffee. This will let you learn how strong your stove is, what heat setting works best, and also how long it takes on your stove. Also, the coffee oils also coat the inside of the moka pot conditioning it for a tasty and consistent brew.

Before you start, fill your kettle with drinking water and bring it to the boil. Using hot water in a Moka pot avoids giving the coffee a metallic taste, which is often the result of boiling cool water in the Moka pot and “cooking” the coffee.

The first step in preparing coffee in a Moka pot is weighing and grinding your coffee beans. For a four-cup Bialetti Moka pot, you’ll need 15 to 17 grams of coffee, ground to the same fineness as you would require for an espresso machine.

Weigh and grind your coffee, then set it aside for a moment. Once your kettle comes to the boil, pour the boiling water into the bottom of the Moka pot, making sure you fill the pot to just below the safety valve.

Insert the metal filter into the bottom section of the Moka pot. It should sit on top of the bottom piece of the Moka pot. Gently pour your ground coffee into the filter and evenly distribute it using your finger so that the top of the ground coffee is flat.

Once you’ve spread the coffee throughout the filter, screw on the top section of the Moka pot. The hot water will have made the bottom section quite hot to the touch, so you may want to wear an oven glove or use a dishtowel for a safer grip.

After you’ve assembled the pot, put it on the stove with the lid closed and bring it to a medium heat. As the hot water in the bottom section of the pot starts to boil, the pressure will force it through the coffee and into the top section of the Moka pot.

The coffee should gradually start to flow into the top section. If it comes through too quickly and spills out of the Moka pot’s spout, the heat is too high. If it barely comes through at all, you’ll need to turn up the heat.

Give the coffee a moment or two to cool down, and then pour it into your favourite coffee mug and enjoy. If you’re using a gas stove, check that the handle of the Moka pot has cooled before you pour it, as it can occasionally pick up heat from the flame.

If you enjoy the rich, bold flavor of espresso but don"t want to invest in an expensive espresso maker, a moka pot is an excellent choice. Available as a stovetop or electric model, this small, eight-sided pot brews coffee by passing pressurized boiling water through the grounds. The level of pressurization is not nearly as high as an espresso machine, so the brew does have different flavor characteristics than espresso, though a moka pot produces a strong brew with no sediment.

Moka pots were invented in the 1930s by Italian designer Alfonso Bialetti and quickly became popular throughout Europe and South America. The original pots were made of aluminum, but today you can find them in either aluminum or stainless steel in sizes that produce a range of two to 12 espresso shot cups.

As with any coffee maker, from a French press to one that uses a K-cup, a clean pot is going to produce better-tasting coffee. Coffee contains oils and even micro-grounds that will build up over time on the inside of the pot. If they are not cleaned away regularly, the grounds turn bitter and the oils can go rancid, ruining the flavor of your coffee.

A moka pot has three chambers: one for the water, one for the ground coffee, and one for the finished brew. When heat is applied to the water chamber, steam is generated, increasing the pressure in the chamber and forcing water up through the ground coffee to brew the coffee. Finally, the liquid is forced into the top chamber where it is ready to be served.

You should plan to give your moka pot a light cleaning every day, or after every use. You absolutely need to remove the grounds after each use. You should descale your moka pot—or give it a more thorough cleaning—twice a year, or monthly if you live in a region with exceptionally hard water and you use your pot every day.

For fans of a rich, bold cup of coffee, it’s hard to go past the Moka pot. These humble coffee makers have been a staple of the Italian kitchen for decades, brewing espresso style coffee without the expense and hassle of a large machine.

Whether you want a designer model or something you can take on the road, there’s a Moka pot for you. Here’s what you need to know before you buy, and some of the best stovetop espresso makers around.

This stovetop coffee maker garnered plenty of good remarks from happy customers, and it’s no wonder why. Designed in Italy, this high-quality ‘moka express’ comes in a variety of sizes, so you can choose according to preference. It also makes coffee fast without sacrificing quality or style.

You should already know that Moka pots won’t brew espresso like an espresso machine will. But they still make a damn fine, strong cup of Joe (1). If you want to get it right the first time, consider the following points when choosing a stovetop espresso maker:

While some claim that the highest quality percolators are made in Italy – which is no wonder, they are often simply called Italian espresso pots or ‘Bialetti’s’ – we don’t find this necessarily to be the case. On average, it’s fair to say that whenever it says ‘Made in Italy’ you can be rest assured the quality will be great, while China is more of a mixed bag. To boot, having an authentic Italian stovetop espresso maker does add to the charm a bit, doesn’t it?

For the solo coffee connoisseurs among us, the brew-a-cup-at-a-time Moka pots are the perfect fit. But, if you plan to share a cup with your partner or friend, choose one that can make more than 1 brew per use – there is nothing more annoying than having to repeat the process multiple times for multiple coffees.

Stovetop coffee makers or Moka pots come in various sizes. Here’s a useful size chart to follow when deciding on the amount of liquid you need from your Moka pot:

Remember that not all Moka pots will work with an electric stove. Be sure to check whether the one you’re considering is electric or induction stovetop friendly. We’ve found that glass-topped electric stoves typically work beautifully, and very quickly, with Moka pots.

The traditional moka pot is made from aluminum – the material is light, cheap and great at conducting heat or, to keep it real for us caffeine fiends, brewing coffee. But, you’ll find that many manufacturers now include percolators made from stainless steel. And for good reason. A stainless steel moka pot looks much sexier in your kitchen plus the material racks up some major advantages when compared to aluminum (2).

Although aluminum is highly resistant to oxidation and corrosion, stainless steel is completely non-corrosive and non-porous making it considerably more durable (3). Yes, it’s a bit more pricey than its contestant but it’ll give you fewer headaches over cleaning-drying regimes to prevent it from rusting and has the potential to brew your coffee for decades to come.

Until recently, Moka pots were the only way to get an ‘almost espresso’ without a machine. Today, there are plenty of other options for making an espresso-like coffee or an actual espresso without a machine. For instance, various portable espresso makers are available for everyone’s pocket. So why do people still use stovetop coffee makers?

Moka pot is hipsterish, retro, and, honestly, very convenient to use. Like the Aeropress, the Moka pot doesn’t produce an actual espresso. But moka coffee is still rich, thick, and creamy. Basically, it’s an affordable way to enjoy beautiful coffee and feel like part of Italy’s long tradition of coffee drinking.

Based on customer reviews in the US and our own experience with the cowboy method, Home Grounds searched for the best Moka pot on the market. The table summarizes features, and below you’ll find more detailed reviews of the best ones we’ve found in the market:

Bialetti is the number one player in the stovetop espresso maker market, which is not a surprise once you see the thousands of happy customer reviews on their Moka pots. Due to its features, the Bialetti Moka Express has long been dubbed as one of the best coffee makers. The octagonal shape of the coffee maker allows the heat to distribute perfectly while your coffee brews, resulting in a strong Moka pot coffeein under 5 minutes (4).

Once you’re done, clean-up is easy thanks to the compartment design; just unscrew it, wash it, and get on with your day. The Italian-made ‘Moka express’ range is so popular that they made it available in 1, 3, 6, and 9 cup options – so choose the right size for your preference and you’ll start your day with the perfect amount of coffee.

I personally only use this Moka pot nowadays – I’ve been through other models and the consistency you get is unbeatable. Read my Bialetti Moka Express review if you wish to learn more. The Bialetti Brikka, a modern alternative to the Moka Express is also worth checking out.

The pot itself is a durable food grade aluminum that makes it just as suitable for outdoor use as is for the kitchen. The colored models have an enamel coating that provides extra durability (as well as looking pretty cool). The gasket seal is made from silicone, which has a higher heat resistance and longevity than the rubber you find in some other brands (5).

This moka pot is available in the biggest range of sizes, with 1, 3, 6, 9 and 12 cup versions available – in a choice of black, chrome, white, red and blue.

As with the French press, percolator coffee tends to have a few grounds, especially as you near the bottom of the pot. But again, fans of percolators like the way it doesn’t filter out the oils as it brews coffee. If the grounds bother you (they’re not everyone’s cup of tea – pardon the expression), 3.5″ disc filters help solve that problem. Just slide one down into the brew basket before adding your coffee.

The bulbous design, which is supposed to represent a baby bird, helps to stop filtration at precisely the right moment. Even if the moka pot is left on the heat, the coffee won’t develop the burnt taste that is often problematic with stovetop coffee makers. The unique v-shaped spout (the chick’s beak) provides more accurate pouring and fewer drips.

Moka pot users tend to time their brew by ear. When you hear a rumbling or gurgling noise, this is a signal that the last of the coffee is making its way up through the tube and it’s time to turn off the heat.

The glass does mean it’s not going to withstand a drop to the floor, but apart from that, the Geesta functions as any other moka pot would. The filter basket, base and lid are made from stainless steel, so it’s both dishwasher safe and suitable for induction stove tops.

One of the appealing things about buying a Moka pot is that there is a model to suit almost any need or budget. For Home Grounds, the Cuisinox Roma stands out for its build quality, elegant design, and the fact it works with a wide range of stove tops. It’s not cheap, but with a 25-year guarantee, you might never need to buy another.

You can use your favorite kind of coffee blend (beans) in a stovetop espresso maker. It’s recommended that you grind your coffee fresh at home and use a grind size slightly finer than you would for drip coffee and a little more coarse than that for an espresso machine. Don’t use extracts, instant coffee, or infusions in your stovetop maker. Here’s a guide on the best coffee for moka pots.

Stovetop espresso is good but not as good as a connoisseurs-like espresso. Though the results don’t quite live up to the real deal, Moka pots are a convenient home-brewing alternative producing a thick, strong, and delicious cup of coffee. It’s easy to over or under extract your grounds using a stovetop maker but, you should know, practice makes close-to-perfect (espresso).

You can clean a stainless steel Moka pot using one part white vinegar and two parts cold water. Pour the water and vinegar into the basin of the pot and turn it on. Brew a full pot and let the solution sit for 15 minutes. Then, empty the pot and rinse with cold water. Or, use a combination of baking soda and cold water for a simple clean (no brewing here!).

How to Brew in a Moka Pot: Stumptown Coffee Roasters Blog. (n.d.). Retrieved from https://www.stumptowncoffee.com/blogs/news/how-to-brew-in-a-moka-pot

The MILANO moka pot is made from food safe aluminum a non-toxic silicon gasket seal. You can use it on all gas and electric stovetops, it is howevernot suitable for induction stovetops. The MILANO is the only stovetop coffee maker that features a burn guard on the grip to protect your fingers from touching hot surfaces. In addition, it also features a ‘Made in Italy’ certified safety valve that prevents internal pressure from increasing to a dangerous point.

Firstly remove the top part and the filter funnel of the coffee maker. Fill the lower chamber with cold fresh water up until the safety valve. Make sure not to fill past the safety valve.

Then fill the filter funnel with freshly fine espresso coffee grounds. Once that’s done, put the filter funnel back into the lower chamber of the MILANO and screw the top part back on tightly. We recommend theSmooth silver espressoas our favorite coffee for the Milano making Italian style moka coffee.

They say the older these pots are, the better they work. They can last a lifetime with proper care. Always hand wash them, and never put them in the dishwasher.

The MILANO isnot dishwasher safe. In a dishwasher the aluminum will tarnish and turn black, ruining your moka pot. Every 3-6 months or so you should consider changing the silicone seal that is in the pots and the one that maintains pressure in the boiler section to brew the fine ground coffee.

The Moka Pot was created by an Italian engineer by the name of Alfonso Bialetti in 1933, and quickly became one of the staples of Italian culture. This stovetop coffee maker (comes in an electric version as well) produces coffee that is similar to espresso. Concentrated and rich, with a light texture, Moka pot coffee is delicious and fairly quick to brew, although it does have its nuances that takes some trial and error to perfect the brewing process.

This is one of the nuanced aspects of a moka pot, it takes trial and error to achieve the correct grind size, plus temperature and brew time as well all need to work together to create a pleasant cup of coffee. Now, back to coffee grind size, change the grind based on the outcome and refine accordingly, although it should always fall between drip and espresso grind types, which is a little bit finer than sand, if you want the coffee to extract correctly.

Add as much ground coffee as possible to the basket, andeven out the grounds with your finger or a butter knife level it out, and tap the basket on the counter gently to settle everything and to get rid of any potential air pockets. Remember, it shouldn"t be heaping over the edge of the basket. The key also for great coffee is to use freshly ground, freshly roasted coffee, that"s why we reccomend buying whole bean and grinding it yourself, that way you have complete control over the grind size and can dial it in as nessecary to create that little bit finer than sand consistency.

You might be tempted to "tamp" like what you do when using an espresso machine, but resist the urge to do so! The pressure in a moka pot is insufficient to push through tamped coffee, and doing so will impede the flow and cause it to over extract, producing a bitter cup. To avoid wasting coffee, find out how much space your moka filter basket has and grind precisely the next time. Try and use hot water for the chamber and fill it just below the pressure release valve (be careful when handling, it will be hot!) Take the coffee off the burner right away once it starts to make bubbly / sputtery sounds, and immediately pour into cups.Leaving it on for too long or letting it get too hot can burn the coffee, resulting in bitter, burnt, and metallic tastes.

You may think that the safety valve will prevent this from happening, but there are a few reasons a Moka Pot could still explode even with the safety valve.

Unless you clean your Moka Pot every day limescale could build up in the boiler or in the safety valve. Or if fine coffee grounds fell into the valve they could be clogging it as well.

Second, you may have overfilled the boiler. If the water in the bottom chamber comes above the safety valve, there will be no escape for the pressure and, again, your Moka Pot may explode.

Finally, even if the safety valve is working as expected, it still may not be able to relieve enough pressure in time to prevent the Moka Pot from blowing up.