Talk:Moka pot

message: Talk page created on 2006-09-11. — Preceding unsigned comment added by Davide.tassinari (talk • contribs) 13:07, 11 September 2006 (UTC)
thread_title: Untitled

message: Paragraph 2 begins, "After use, an often desired coat of oily coffee residue is left lining the interior of the stems, filters and upper chamber." The expression often desired is confusing.
Does it mean that some people prefer their Moka Pots to have this residue? Does it improve function? Flavor? Do some people consume this oily residue? Bake with it? These might sound like a stupid questions to someone familiar with the way Moka Pots work, but to someone who comes to this article because they don't even know what a Moka Pot is, the ambiguity is needlessly confusing. 
It seems to me that if it's worth mentioning that the residue is "often desired" then it's also worth mentioning who desires it and why. If it's not worth adding the extra sentence to clarify, then I don't think it's worth including the awkward and confusing expression in the first place. I would correct this myself, but I, personally, have no idea why this residue would be desired -- either often or on occasion. --Brijohn6882 (talk) 23:13, 3 November 2009 (UTC)
replies: text: Is the reworded section better now? cojoco (talk) 23:51, 4 November 2009 (UTC)

text: I believe it would be better to say "some users prefer" or "some manufacturers recommend".  The problem with "it is often desired" (or similar language) is that you do not say when it is desired.  —Preceding unsigned comment added by 72.87.103.56 (talk) 02:17, 20 February 2010 (UTC)

text: Old question, but I'll answer it in case someone with a better handle of English decides to edit the article. The oily residue is believed to protect the coffee from reacting with the aluminum in the pot and changing flavor to some metallic aftertaste. That's why it's not recommended to clean them on the inside with soap, just water.186.89.37.223 (talk) 12:52, 15 February 2016 (UTC)
thread_title:  Clarity in the Maintenance Section 

message: Corrected the size of the average moka cup from 10 to 20 ml after direct measurement (I agree I was a bit pessimistic). Removed the 10-cl argument, since it was in the wrong place and obviously made by someone with no direct experience. I understand that an American coffee drinker can hardly believe how small Italian cups are, but I assure the correctness of my statement. Tassone 13:07, 11 September 2006 (UTC)
thread_title:  Moka Cup Size 

message: I have a great Moka pot at home that has an extra pressure-stopper on top of the upper spout. It's made by the Bialetti company just the same, but it actually gives my coffee a crema. I don't see any reference to this machine, though I'm fairly sure there used to be, somewhere on Wikipedia. Does anyone know what happened to the older article?
--Eli Brody 08:26, 23 February 2007 (UTC)
thread_title:  Extra-pressure Moka versions 

message: I removed this factoid from "trivia:"
:* The shape of the Moka Express is patented
Even if the Moka shape was patented (which seems reasonable) the design patent should not have lasted more than 20 years and would have expired. Perhaps it was supposed to mean "trademarked"? Please fix this (ideally while providing a citation) before adding it back to the article. Thanks! —mako๛ 13:01, 11 July 2007 (UTC)
replies: text: I think is trademarked. Imitations usually have some slight difference in design (ten-sided base instead of eight-sided, or a cylindrical upper part). StefanoC 12:12, 12 September 2007 (UTC)
thread_title:  Patented Shape 

message: I had a look at the (German) page for Espresso cookers, and I don't find many differences with Italian-style mokas, unless it's the material (stainless steel instead of aluminium). StefanoC 12:12, 12 September 2007 (UTC)
thread_title:  Moka vs. Espresso cooker 

message: Although it's probably the most common name by far, Moka Espress is a trademark of Bialetti.  In the same line as Frisbee, I suggest this should be renamed Moka pot or Espresso pot, both names are used in sources.--Doug.(talk • contribs) 06:30, 14 March 2008 (UTC)
replies: text: So which is it?  "Moka pot" or "Espresso pot".  I can't find any information on the use of the word "Moka" in Italian prior to the invention of the "Moka Express", so it may just be an adaptation of the trademark name.  Bialetti seems to call them "Stovetop espresso makers" or maybe "Espresso pots", when describing what the "Moka Express" is.--Doug.(talk • contribs) 16:43, 1 May 2008 (UTC)

text: In Italy they're usually referred to as a "Cafeteira". 95.172.194.202 (talk) 08:18, 22 November 2010 (UTC)
replies: text:  Cruising the BialetteUSA site, it is called a coffee maker.  I saw very few references to espresso anywhere on their site.  Even Brikka is called a stovetop coffee maker.  Stovetop espresso is probably not a term used or invented by the Bialetti company.  Geo8rge (talk) 04:29, 28 September 2008 (UTC)
thread_title:  Name change? 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: The average moka pot dosage is 150mL of water, and 17 grams of ground coffee. When you are finished you get 3 servings 50mL each.
Phil (talk) 20:25, 20 February 2009 (UTC)
replies: text: Reference? cojoco (talk) 23:46, 4 November 2009 (UTC)
thread_title:  moka pot dosage 

message: Someone (who knows a lot more about coffee than I do) should add references to (1) Bialetti Brikka , and (2) the Neapolitan (a.k.a. Napolitana) flip style coffee maker.  It took me a longtime to discover these terms.  I wish they had been in Wikipedia under Percolator or Moka Pot or Espresso or Coffee Makers (all the places I looked first).  Thanks.
In the section title "Brewing Coffee with a Moka", the first word should be "Water".  One should never use milk in a moka !!  —Preceding unsigned comment added by 86.138.116.218 (talk) 21:05, 23 March 2010 (UTC)
thread_title:  Also See 

message: Article currently says that these do not work on induction stoves. But as far as I could find out online - apparently that's only the case for aluminium moka pots, not for steel or stainless steel pots. Or - do they work but they break the stove?  —Preceding unsigned comment added by 62.78.244.244 (talk) 18:16, 18 April 2011 (UTC)
thread_title:  Induction Stove 

message: As I understand it, the faster the water runs through the filter (thus the higher the pressure, the hotter), the better the extraction quality (pollutants take longer to extract) and the coffee. Shouldn't in this case the heat be as high as possible? -- megA (talk) 15:43, 18 March 2012 (UTC)
replies: text: Worry about pollutants? Uh, what you're doing when you brew coffee is essentially you're making a kind of tea from the charcoal left behind by burning some plant material. This is likely loaded with all kinds of substances, some of them probably not unlike coal tar derivatives. Roasting is a process that generates pollution! As a coffee drinker, I accept that I'm basically drinking a pollution solution. :) 219.190.10.85 (talk) 12:33, 1 September 2012 (UTC)
thread_title:  "medium to medium-high heat" or "high heat"? 

message: Would a picture of the "fountain" version be of interest in the article? I also have a single-cup version at home, which I could take a picture of. -- megA (talk) 15:49, 18 March 2012 (UTC)
thread_title:  Fountain version 

message: I am not sure if I understand the mechanism of the moka pot. Why does the tube release fluid, instead of steam? Is the steam cooled through expansion, or is water condensing in the coffee funnel and then pushed up by steam? I know this is not answers.com, but as I went to Wikipedia looking for this piece of info, it would be great if someone could expand on it. --tijmz (talk) 11:24, 9 April 2012 (UTC)
replies: text: that's a good question. I did a little Google searching and found an article that describes the process in a fairly simple manner with some diagrams. The article states: "When the water in the bottom is heated up it generates steam. This steam increases the pressure in the bottom chamber and this pressure starts to push the water up through the filter and into the top compartment." Mystery solved. Rinkle gorge (talk) 04:06, 17 April 2012 (UTC)
thread_title:  Mechanism of brewing 

message: These pots only require periodic replacement of the gaskets for two reasons:
# the original and replacement gaskets are made from an inferior, soft-rubber material which does not stand up to abrasion or heat.
# the rim of the water pot, which rubs against the gasket when screwing and unscrewing, is poorly machined, accelerating the wear.
I believe that these points are deliberate: there is a business model behind selling these replacement gaskets, whose cumulative cost exceeds the original purchase of the pot. (Think about ink-jet printers and cartridges, or gilette razor blades.)
Six years ago I made my own gasket from a composite gasket material made from black rubber and cork particles. Furthermore, I sand-papered the lip of the pot to make it more smooth. Since then, the pot has not leaked a drop. I don't expect that the pot as a whole will outlast the gasket.
219.190.10.85 (talk) 12:30, 1 September 2012 (UTC)
thread_title:  Gasket Replacement 

message: Is this a type of percolator? If so, it should be clearly stated; if not, I think it would be a good idea to draw contrast. 78.86.61.94 (talk) 12:36, 25 October 2012 (UTC)
thread_title:  type of percolator? 

message: Is the table (and indeed the section) really necessary?  Seems a little over-specific.
90.209.24.173 (talk) 00:51, 5 December 2012 (UTC)
thread_title:  Moka pot dimensions 

message: " the mixture of water and steam reaches temperatures well above 100 °C, causing a more efficient extraction of caffeine" is in direct contradiction of what is said in the french article wich state:
" l'eau atteint une température supérieure à 100 °C ; celle-ci passant de plus rapidement à travers la mouture, le café obtenu contient plus d'arômes volatils et moins de caféine" wich i translate to " the water reach temperature over 100°C; the water going faster through the grind, the coffee it makes contains more volatile aroma and less caffeine". Considering the french article has a source for this specific part and not the english one, i'd suggest making verification and modifying the article accordingly. i won't be doing it because my english isn't all that great.
~~Alexandre Foley~~
For what it is worth, a friend of mine calls this a vulcano, evidently due to the bubbling up of the coffee like magma. -- Evertype·✆ 09:37, 1 March 2013 (UTC)
thread_title:  Vs. Drip coffee 

message: I have found that if you wait for it to cool for a couple minuets then rinse and use a brush on the top where the coffee is that you can get away just leaving it for a couple days since the coffee is dry and there is just a bit of water in the bottom of the pot.--tumaru 20:01, 23 July 2013 (UTC)
thread_title:  Easy cleaning method 

message: Please, can Wikipedia not be a very wrong, very poor HOW-TO on maintenance or brewing? There is a boatload of misinformation on this page, the most egregious of which I removed. The portion removed recommended to keep a layer of what is called coffee scale in the pot-firstly this is immensely unsanitary and secondly IT WILL ALWAYS LEAD TO BITTER COFFEE. You will never receive enough "leached" aluminium to a. be aware of the taste and b. to do any damage to internal organs or display toxicity. Thanks. 24.77.26.190 (talk) 20:09, 12 December 2015 (UTC)
thread_title:  coffeescale nonsense. 

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thread_title:  External links modified (February 2018) 

message: As far as I understand, figure 7 shows higher extraction of caffeine and total solids. Markus00000 (talk) 17:34, 6 May 2018 (UTC)
thread_title:  Citation for higher extraction 

message: Actually the information about Luigi De Ponti inventing the Moka is fakehttps://caffettiere.blogspot.com/2016/11/moka-bialetti-e-luigi-de-ponti.html. Luigi De Ponti was the CEO of Bialetti during the 80ies. The patent we are talking about has been deposed in 1983https://patents.google.com/patent/US4516484?oq=US+4516484+A, 50 years after Bialetti invented the Moka. The italian Wikipedia has corrected it: here. All the reliable stories about Bialetti (cited in the article) did not refer to De Ponti. This is why I deleted the information.  — Preceding unsigned comment added by Enrico malatesta (talk • contribs) 11:05, 16 September 2018 (UTC)
thread_title:  Luigi De Ponti 

message: I think people have misinterpreted reference nine and this wiki page explains the incorrect explanation of how a moka pot works. My understanding is that water should not boil if done correctly. In reference nine it clearly explains this unless I misunderstand. Figure 6 explains it the best. The contribution of dry air pressure is significant and the figure shows that the computed vapour pressure never equals the measured pressure, i.e. boiling never occurs.  — Preceding unsigned comment added by 2406:3400:617:6210:69FF:1808:7B00:AC4F (talk) 15:27, 8 September 2019 (UTC)
thread_title:  References to boiling are incorrect 

message: "A brand that has been making a name for itself in the past several years is GROSCHE International, who funds 50+ days of safe drinking water with every purchase. So far they have funded over 300 MILLION days of safe drinking water. They were also featured in a viral tiktok by @skysabs that reached over 2 MILLION views."
This part reads very VERY much as spam. 77.71.195.129 (talk) 17:10, 22 March 2023 (UTC)
thread_title:  Grosche and skysabs: SPAM?