Question about Bialetti Mukka Express

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Bialetti mukka express

I have a Bialetti Mukka espresso pot and am not able to get enough froth. I am following the instructions, and am not getting consistent amounts of foam..... sometimes I get 1" of foam, and other times, using the same milk, I get NO FOAM,  JUST HOT MILK!!!  What are the factors that create the foam?  Is it the type of milk ( % of fat ), how fully packed the coffee is, the grind of coffee, or what? My reason for wanting this product is to able to make frothy cappuccinos. I would really appreciate a solution to this inconsistency. Thank you.

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  • Anonymous Mar 27, 2014

    Hi. Thanks for this site. My delonghi frother is drawing up milk, but it is more like a latte not cappucino foam. I lean the frother after each use, using the clean function, but i went away for a week and now something must be blocked. I, ve run the clean function about 5 times and soaked the unit in detergent but still no success. Any tips much appreciated, thanks.

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First off, the best milk for foam is skim milk (0% fat). The higher the fat content, the less foamy your foam will be.

The foam is created by the steam/hot coffee from the lower part being forced through the doohickey and into the milk. That means that if the coffee itself isn't "perfect", the foam won't be "perfect". I've found that using different types of coffee (e.g. different grinds) or filling the coffee bin to different levels results in more or less steam/pressure being passed through, so the foam is better/worse. For example, if I put too much ground coffee in the bin or use too fine a grind, it blocks the water/steam that's going through the coffee, resulting in less coffee and weaker coffee, and also resulting in less foam.

Posted on Jun 04, 2009

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Muka express bialetti leaking


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If the bottom is screwed too tight on the top, you could try to warm the with hot water and cool the bottom with cold. This could help to expand the top and make it easier to unscrew.

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I was looking for instructions for a Bialetti Mukka Express ;and also does this unit make espresso?


Here is the owner's manual. Also, by filling the filter with espresso grounds and using water, you are making espresso. It only becomes cappuccino by adding milk.
http://www.google.com/url?sa=t&source=web&cd=5&ved=0CEcQFjAE&url=http%3A%2F%2Ffantes.com%2Fmanuals%2Fmukka_express_manual.pdf&rct=j&q=Bialetti%20%22Mukka%20Express%22%20owners%20manual&ei=JdWATp7uLcu4tge7prWNAQ&usg=AFQjCNEIi9J9flq7TmgLWUYOiLF4KatH3g&sig2=UqfzIzEfVCpfZv60t1wClg

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To replace the valve and have it repaired may not be worth it. Just buy a new one. Repair cost could be expensive, since it does not function well (rarely froths).
We cannot be sure as to its usability.

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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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HAVE YOU TRIED SYDNEY?

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