bialetti moka safety valve factory

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.

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.

I bought a Bialetti Brikka (new-ish version with black bottom but still with the gravity valve) in 2020 for my Covid-Coffee and it was an okay quality. Still lots of aluminium chaff flying around everywhere, definitely needed more cleaning than Bialetti says is “permissible” because dish soap supposedly harms the metal (not true).

The valve is simply a rubber membrane that is not sold as a replacement part, have fun with that I guess. So much aluminium dust and shavings everywhere, even in the valve, where the consumer should never look I guess. The paint on the bottom is even worse than on my old brikka.

And to top it all off, I am not even sure if that valve rubber is silicone or not (confusion with old Bialetti descriptions since the gravity valve Brikkas all had a clear silicone nozzle to constrict flow against the valve). The new valve rubber is white like the main gasket (which is natural rubber IIRC), so have fun when that gets icky and there are no replacements (it’s a rather complex moulding with a tapered inside ending in a slit which gets compressed by the top part of the valve).

I will get my 45€ back and invest that in a cheap espresso machine (I didn’t want to make 4 cups with my old Bialetti all the time, so this should be worth it).

Abstract: Equipment (10) for the preparation of a hot beverage comprising a boiler (10) capable of containing a liquid component of the beverage, for example water, a collection container (14) and means (22, 20, 28) defining a delivery path for the liquid component from the boiler to the collection container. The equipment also comprises valve means (40) located along the delivery path for the liquid component comprising a plug (44) which can move between a position in which the delivery path is closed and one in which it is open and means (70, 72; 74, 76; 78) to immobilise the plug in the open position. These means are arranged in such a way that they can be activated and deactivated by a force exerted in the direction of movement of the plug.

I have used the Bialetti Moka Express 9-cup machine for nearly a year ... and after a period of adjustment, it works fine each time. It takes approx 10 minutes, starts gurgling and after turning off the heat and leaving on the burner another minute .... it generates a full mug with just a little clear water left in the bottom. Perfect.

I handle the exact same way as my 9-cup: coffee grind set at four notches above "Turkish", cold water just below the safety valve, enough coffee in the filter spread-out (but not packed too much or too high), I check the rim before assembling to ensure a good seal, tighten it well, use on a stove about 3/4 heat .... and it used to work. Just baffled.

First of all, in my opinion, you are grinding way too fine. Usually for moka pot you"d use a bit coarser grind than for espresso. I personally like way more coarse. Of course I could be totally wrong and on your grinder four notches make a world of difference

My Bialettis eventually all started malfunctioning like that. Not much coffee in the upper chamber, water left in the lower chamber. I replaced the seals and it didn"t help. I finally figured out the over pressure valve was bad. They are cheapish valves - once they release pressure, they don"t seal well again - and not easily replaceable as Bialetti won"t sell you a replacement valve. I found a miniature pressure valve online that worked, though I had to retap the hole in the side of the pot.

jyl wrote:My Bialettis eventually all started malfunctioning like that. Not much coffee in the upper chamber, water left in the lower chamber. I replaced the seals and it didn"t help. I finally figured out the over pressure valve was bad. They are cheapish valves - once they release pressure, they don"t seal well again - and not easily replaceable as Bialetti won"t sell you a replacement valve. I found a miniature pressure valve online that worked, though I had to retap the hole in the side of the pot.

Its a brass body with a steel ball bearing and a spring, there is very little that can go bad in them, I saw tons of them doing their job and ready to go to work the next time without a problem. They are not cheap stuff but just whats suitable for a moka, makes no sense to put something in it that costs more than the moka. BTW in Italy they are normally sold with the other parts, saw them alone or in packages with the lid knob and the handle, I have seen them in Canada too even if there its for sure not as common

Also the cold water shower directly from the stove is to avoid, there"s no need for it and the fast cooling of the air in the boiler sucks back crap into the funnel, which if its not cleaned (and its something you cant clean all the times) will end in the water, and stuck all over the boiler walls valve included.

I have used the Bialetti Moka Express 9-cup machine for nearly a year ... and after a period of adjustment, it works fine each time. It takes approx 10 minutes, starts gurgling and after turning off the heat and leaving on the burner another minute .... it generates a full mug with just a little clear water left in the bottom. Perfect.

I handle the exact same way as my 9-cup: coffee grind set at four notches above "Turkish", cold water just below the safety valve, enough coffee in the filter spread-out (but not packed too much or too high), I check the rim before assembling to ensure a good seal, tighten it well, use on a stove about 3/4 heat .... and it used to work. Just baffled.

Also old funnels tend to be pitted after a live of work, in Italy they are considered consumables and they are sold in grocery stores, together with the gaskets and top filter. A Bialetti branded funnel would cost around 2 Euros here, unbranded ones even less (well, you can get a whole 3cup not bialetti brand moka for less than 10 euros so...).

There are steel funnels and top filters around, even from bialetti, those are ok for diameter but they are too deep, they are made for the steel moka lines and the ones that do barley coffee so they arent suitable for the moka Express.

In my family there is a 3cup that has more than 30 years and its used daily and other ones even older that belonged to our grandparents which still work fine, the 2 cup that I use when its just me having coffee at random times of the day is branded 1972, its a pity Bialetti didn"t decide to stamp the date on them everytime. If one collects them they end drinking perfectly good coffee using mokas from the 50es no problem. Even napoletana pots last forever.

From my experience, most problems with a Moka Pot stems from using too fine a grind or not getting a tight enough seal between the top and bottom sections. I wash mine every time I use it, completely disassembling it, being sure to knock the screen and gasket from the brew chamber. When using it I always tighten it firmly. The problem is not likely to be the gasket as the pot is new.

The Bialetti Brikka Stovetop Coffee Maker is an aluminum Moka Pot that utilizes an innovative "Brikka-System" system to consistently deliver delicious, rich stovetop coffee with a wonderful aroma. Bialetti’s patented dual safety valve ensures perfect froth every time by regulating the pressure of water flowing through grounds for a richer-tasting coffee.

Maybe your moka pot is hissing and spitting steam or your coffee is too weak. Here are the ways to fix the most common problems with a Bialetti to make sure your morning brew is everything you expect.

Three possible reasons: Either the safety valve is clogged, you’ve filled the reservoir above the fill line, or the filter may be clogged up so that the water isn’t escaping into the jug part of the pot as it should.

What to do: Take the whole pot apart, including the gasket and filter, and rinse thoroughly, wiping off any stray or stuck coffee grounds with a sponge. Also, check to see if your safety valve has a tiny protuberance (like a little metal stick that you can push from the inside)—some of my older pots had this, but my newer one doesn’t. If so, push this in a few times (it springs back again) to dislodge the blockage. If the problem continues, you might have to send the pot back or buy a new one, depending on whether it’s still under warranty.

It"s not hard to make a great cup of coffee with these machines, but there are specific things you must do, including seasoning it, loading it properly, and keeping it clean. Read How to Make Perfect Stovetop Espresso Coffee With a Bialetti Moka Pot to learn more.

The safety valve is an important safety feature of your Bialetti pot.  If steam or pressure is being regularly released from the safety valve, do not ignore as your pot may be blocked, or have a faulty safety valve.

To check for a blockage, disassemble your pot by removing the ring and filter, and cleaning inside the column of the upper chamber. Then check the funnel to ensure it is not bent nor restricting the flow of water. Finally, located in the middle of the safety valve is a small piston, move the small piston in a circular motion to remove any clogging within the valve potentially caused by lime scale or other sediment.

Should after these actions the safety valve continues to activate, cease using your pot immediately and return to your authorised Bialetti stockistfor checking/servicing.

The size of your Bialetti stovetop depends on how much coffee you like to drink in any one sitting, how strong you like it and how many people join you. When Bialetti says "2 cup", that is to say your stovetop will produce "two espresso cups" of coffee. An espresso cup of coffee generally amounts to approximately 30mls.

You must not underfill the water in the base or put too little coffee in the filter to try and achieve a lesser quantity of coffee output because this will affect the pressure and effectiveness of your stovetop. Therefore, when you purchase your Bialetti make sure you are buying the correct size for your typical use. In many Italian household"s, there are a couple of sizes in the cupboard to accommodate everyday use, versus when guests are around.

Often in New Zealand, people like to drink their coffee with milk and often quite strong (like a classic Flat White). If you were to make a Flat White with a Bialetti stovetop, it would take approximately "2 cups" of coffee, and added milk from a Tuttocrema.

This moka pot—which, of the four models we tested, comes closest to Alfonso Bialetti’s original design—has a classic look, is dead simple to use, and brews coffee as rich and flavorful as that of any model we tested.

Like most of the moka pots we tested, the Moka Express is simple yet effective, lightweight yet sturdy, affordable yet stylish. It’s uncomplicated to use, unlike traditional espresso machines (which require some practice and know-how and cost hundreds of dollars or more). It’s also forgiving; other than leaving it on the stove too long and burning your coffee, there are very few ways to mess up. The flavor of the beverage it produces is richer than the results from most of the other moka pots we tested, and much more so than coffee from a French press or a drip coffee maker. And with the sleepy-lidded eyes of l’Omino con i baffi staring at you from the side of the pot, you’re always keenly aware that you’re using a time-tested piece of Italian gadgetry.

Although some of the people who might have once used a Moka Express to brew their morning coffee are eschewing it for newer innovations—such as the plastic-tube AeroPress, which can make a similarly concentrated cup of coffee with more clarity—Blue Bottle’s Jessie Washburn says it offers a ritualistic simplicity and nostalgia that are unmatched by other coffee makers.

“Early on in my coffee life, it was my first regular brewing device. I felt downright cosmopolitan leaving the plug-in coffee maker of my youth behind,” Washburn says, recalling how her grandparents would use a Moka Express to make post-lunch pots of coffee in their tiny New York City kitchen. “The coffee would gurgle and hiss as my grandmother warmed a little milk for herself. My grandfather would take his black, with a splash of boiling water to open up the flavors and stretch the coffee.”

Outside of Europe, moka pots are especially popular in Cuban communities for making café cubano—a hot, sweet drink made by whisking sugar into the first few drops of coffee before adding the rest of the pot. Lourdes Castro, a Cuban-American nutritionist and director of New York University’s Food Lab, says everyone in Cuba has a moka pot at home—though they call it a cafetera—and it’s most commonly the classic Moka Express.

In my own kitchen in St. Louis, I conducted a taste test with four 6-cup moka pots: my Bialetti Moka Express, the Alessi Moka, the Grosche Milano Red, and the stainless steel Ilsa Turbo Express. Dozens of variations are available—from IKEA’s Scandinavian spin on the classic moka pot to the MoMA Design Store’s cute and colorful Cocca Moka to innumerable knockoffs on Amazon—but we concluded that the four models we chose represented the range of options well.

Over about a week, I made 16 pots of coffee for my taste test. I made café con leche with each moka pot using Café Bustelo, piloncillo (a compact cone of brown sugar), and whole milk. I also made black coffee with Intelligentsia Black Cat Classic Espresso beans, Intelligentsia House Blend coffee beans, and Starbucks House Blend coffee beans in each one—using the Baratza Encore to grind the beans, the Escali Primo digital scale to weigh them, and the Bonavita BV382510V 1-liter gooseneck electric kettle to heat up the water (you don’t have to pre-boil the water, but I think doing so produces better results, as I explain below). I also timed how long each pot took to brew 20 grams of grounds from start to finish. For each round of testing, I had my boyfriend pour about an ounce of coffee from each moka pot into teacups so that I could compare them blind.

I am by no means a coffee expert (as I said, I just started drinking it regularly in the past year), but I did find some obvious differences between the pots’ brews. The Bialetti Moka Express performed the best overall, producing a smooth, full-bodied flavor profile—chocolatey, smoky, and just a bit acidic—compared with the rest of the bunch. The Alessi Moka’s brews were a little more acidic and slightly less rich, but they were otherwise almost indistinguishable from the Bialetti’s. Results from the stainless steel Ilsa Turbo Express were drinkable, if somewhat hollow and flat, and brews from the Grosche Milano Red were the worst—watery and flavorless.

The Bialetti pot that I’ve had for years—which my boyfriend and now I have put through some serious wear and tear—seems mostly infallible. Other than a hairline crack on the hinge (which is a stress point if you try to screw the top on one-handed, as I have), it hasn’t sustained any major damage. The cast-aluminum pieces fit together smoothly and are fairly easy to clean. When the pot is not in use, it fits into my mid-century modern decor as a piece of functional art.

This cast aluminum coffee pot has a classic design that has remained unchanged for decades and will add a touch of originality to any kitchen. The black plastic knob and handle provide a comfortable grip for handling and serving the coffee once it is ready. The Moka Express is made in Italy and can be used on gas or electric hobs. Simply place the pot on the hob, making sure that the handle is out of reach of the heat.

The Moka Express works by using a top sealed tank, a filter, and a bottom tank. Simply add ground coffee beans to the filter, pour water into the bottom tank below the safety valve level, and connect all the elements. Place the coffee pot on the stove and wait a few minutes. The hot water will move to the top tank and flow through the ground beans to create a delicious and aromatic espresso.

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).

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 Bialetti Venus features soft lines and a harmonious design that gives it just as the name suggests an elegant look. It’s a beauty to the eye. It also produces great tasting coffee. Its stainless steel construction means it’s suited for induction cooktops. The handle is insulated to resist high temperatures, hence you can use the unit without having to worry about burning yourself when pouring.

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.

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