Bialetti Moka

My Bialetti Moka pot doesn't attempt to acquire an IP address.

The Dedelonri I bought in Vietnam for $20. It’s a Chinese fake of a budget machine. But it has insanely high pressure and produces way better coffee than anyone finds reasonable. But secretly, I think it’s all just the super fresh high quality beans that you can buy in Vietnam. They cultivate a regional variant of arabica in their highlands. And even using a standard Bialetti Moca cup produces exceptional results with that coffee.

Late at the party as a reader of /front, but as an Italian that moved abroad I wouldn't change my Moka pot for anything else. - Small - Can get consistently good coffee It does need to change the rubber and a clean with vinegar every once in a while (6-12 months or so?) I do like the Nespresso-like pods things -- very convenient but: - Results in waste that is hard to recycle - Takes up precious room on the counter-top

This is the thing that pisses me off a bit. You go to Italy, get a coffee from a Moka, it's going to taste dark, very roasted, bitter. Then you have people that try to push their ideal coffee ideas to people saying that Italians don't know how to make coffee. If that's the case, then isn't it an extreme coincidence that the Bialetti was an Italian product??? I've seen tons of videos and comments about making the perfect coffee with a Moka, and most of them (save for James Hoffmann, where he says you should play around and find which parameters will make the coffee good for you), they try to push this stupid idea that "oh, if your coffee is bitter it's trash". Don't they understand that people have different tastes? For example, US coffee is terrible and tastes just like a very watered down coffee. I've grown up drinking dark roasted coffee that have an intense flavor (not as intense as the Portuguese one, as that's literally a very black coffee). Anything not in this range tastes bad to me. I have a Moka at home and the thing that annoyed me a bit when I started brewing my coffee is that it had a reminiscent bitter taste that I definitely don't remember dripped coffee or espresso coffee having it. Since then, I watched James' video and decided to give a try to his techniques and some of them actually helped remove this strong, bitter flavor at the end. Just to make sure people understand, it's not the bitterness of the coffee itself, but it's a bitterness that feels like it's…

Some of the best coffee I've ever had was from my moka pot. Now this is only 1 in a 100, but it's those few lucky brews that keep you coming back.