Question about Bialetti Moka Express 6-Cup Coffee Maker

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How much coffee?

Hi I have the 'six cup' Bialetti ® Moka Espresso Maker which takes exactly one cup of water in the base. How much coffee or espresso should I put in the filter?

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  • Anonymous Mar 20, 2014

    How to use the above

  • Paul Creurer
    Paul Creurer Mar 27, 2014

    The two to one ratio makes the best coffe for me. I do like it strong, though.

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  • 7 Answers

Fill it as full as you can with fine ground coffee. I cut the resulting brew with an equal amount of boiling water. Called an "Americano" in Italy.

Posted on Jul 17, 2009

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Bialetti Coffee maker repair


Sure it can. http://www.bialetti.com/coffee/stovetop/moka-express/spare-parts-c-1_7_22_32.html or http://www.amazon.com/s/?ie=UTF8&keywords=bialetti+spare+parts&tag=googhydr-20&index=aps&hvadid=32661633397&hvpos=1t1&hvexid=&hvnetw=g&hvrand=3217975301600862448&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_53u2x7ta30_b

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1 Answer

Coffee has started becoming weak


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Apr 21, 2009 | Bialetti Mukka Express

2 Answers

My espresso maker, a Bialetti, has its top very stuck to its base. How do I release the aluminum from the aluminum? It's like a jar top that's been GLUED to the jar!!


i had the same issue. i ran the base under very hot water from the tap for one minute. This forces the metal to expand and loosen, making unscrewing the base much easier.

Mar 30, 2009 | Bialetti Moka Express 6-Cup Coffee Maker

1 Answer

Coughing coffe


Try a lower flame and screw the top to the bottom as tightly as possible.

Mar 17, 2009 | Bialetti Moka Express 6-Cup Coffee Maker

1 Answer

Won't perk properly


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Oct 21, 2008 | West Bend 13500 Coffee Maker

1 Answer

Weak coffee


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

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