I bought this little pot to make convenient and decent homemade espresso. Yes, I know that it's only steam pressure, so it's not *really* espresso. But, used correctly this little pot does a great job. It produces a dark, concentrated double shot of espresso that satisfies. I generally pour this into a mug and add hot water to make a cafe americano (yeah, I'm not a purist).But ... and this is a big but, using it correctly is not intuitively obvious. I searched the instructions, the internet and the Bialetti website in vain for guidance because I had problems. That is why I'm posting this review and writing up a set of instructions for using the Cuor Di Moka.
How the Pot Works: Bialetti built this pot with a valve in the stem that cuts off the flow of water from the bottom to the top at a certain point. The goal, as they state it, is to provide just the "heart" of the coffee. It's the certain point that creates the problem.
The Problem: Often I was only getting a tiny portion of coffee--something like half a shot of espresso, instead of the two shots that this little pot should produce. I cleaned the pot, thinking that it was clogged, but got no reliable improvement. I did, at one point, consider setting this pot aside as another mistaken purchase. But, further experimentation brought me to ...
The Solution: What I finally realized is that the certain point where the shut-off valve operates is based on temperature. A couple minor adjustments in how I set up and used the pot now allow me to consistently produce a full double shot of strong espresso. Heat is what causes the valve to shut off the flow of steam through the ground coffee into the receiving chamber. 1) Fill the bottom chamber with very cold water. It doesn't matter how full the bottom is because only half the water gets pushed to the top in any case. 2) Wash out the receiving chamber, and the stem inside which contains the shut-off valve, with very cold water as well. This is the real key. Starting with the valve very cold permits the largest volume of water to pass into the receiving chamber. 3) Use a moderately low temperature on the stove top. I use 4 (out of 10) on my stove. It generally takes 7-9 minutes for the Cuor Di Moka to finish at this setting.
Cold water. Cold stem valve. Low heat. By following these three steps I'm very happy with the coffee produced by this machine.
Buy Bialetti Cuor Di Moka, 3 Cup Polished Aluminum Now
Update: Having used it for a year, I gave it a special award on my site: acpress (it's a com)(My "Product of the Year." Read why at the site.)
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This was my Christmas present (early) this year. I was torn between the unit that (allegedly) produces crema and this unit that (again allegedly) allows only the best, the most flavorful brew to enter the top chamber. I have owned a number of these kind of pots, including an "Alicia" electric model and they have all been marginal quality with an over extracted burnt taste. And belive me, I've tried to make them work!
This unit is FAR better. I'm not sure if it the flow is cut off thermally or by the simple heart shaped float that the coffee raises as it enters the top chamber, but I do get the top all the away full, and it is rich and dark.
I use a small Sanyo mini-hot plate (designed for portable ramen cooking while traveling!) and it seems to be just the right temp. Takes about five minutes to make a pot using very cold winter well water. One caveat: do NOT use ultra fine grind espresso! A slightly more coarse version is fine. And, unlike finicky pump machines, you CAN easily get buy with a blade grinder!
Extra points for a very classy look and the simple bayonet mount. I'd like a bit larger version, so take away one star!
UPDATE: I picked up a standard Bialetti Moka pot (no valves or other gimmicks) and got similar results AS LONG AS I watched carefully and removed the pot from the heat BEFORE the final rush of superheated steam and water. However, you have to watch carefully. If you don't this unit will do the trick for you.
Read Best Reviews of Bialetti Cuor Di Moka, 3 Cup Polished Aluminum Here
I have a regular Bialetti Moka pot and bought this one for my sister. I love my Moka pot but have to watch it carefully so it doesn't burn the coffee. Everything says once you hear the bubbling noise it's done but I have found if you take it off the heat right before it empties all the coffee it doesn't have that slight burnt taste. This Cour Di Moka pot solves this problem. No burnt coffee ever! Sooooo good and my sister was so happy with it!Want Bialetti Cuor Di Moka, 3 Cup Polished Aluminum Discount?
First when I opened the package it was a mess, looked like someone had returned it before.The pot had scratches and dents. And on top of that the pot doesn't work properly, it leaks from the side! The top and bottom pieces don't attach properly, it does looks offset though...
In more than 20 years this is the first time I've had any problems with a Bialetti product
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