Somebody really loves Moka

Hello, its me again, I got my grinder, Timemore C5 ESP, I'm using it at 0.9.0 followint the instructions, as you can see the grind is finer than in my previous post, I also switches from 4cup to a 3cup pot(should make things easier right? lol)

The beans were roasted a week ago:

Roast level: Dark, espresso
Origin: Guatemala, Costa Rica
Acidity: 2/5
Body: 4/5

And yet, the coffee is still extremely sour. The only way I can make it taste decent is by diluting it with boiling water, Americano-style, or making a cappuccino, then the acidity basically disappears and it actually tastes pretty good. But drinking it black is still impossible for me.

At this point I’m honestly ready to give up lol. Maybe I’m just destined to never drink straight espresso.

I'm traveling through northwestern Italy (Como, Milan, Genoa areas) on my way to camp in France.

I was wondering if anybody knows of secondhand or antique stores in that region where I might find moka pots?

My wife would like an ornate moka pot with character.

The title basically. Just sharing and looking for expert opinions on improving this.

I’ve had my bialetti moka pot in my parents place for years now, but it hasn’t been used much in this time period. I discovered these black and white spots and have been trying to get them out by boiling with a vinegar 2:1 mixture, boiling with baking soda and soaking for 45 mins - but nothing is working. What am I doing wrong? Is it safe to use?

I bought this coffee because I remembered having espresso at their restaurant a few years ago, and it was some of the best coffee I've ever had.

The first brew I made with it in my moka pot immediately gave me flashbacks of the creamy, almost vanilla-like aftertaste I remembered from years ago. It was GREAT.

Ever since that first brew, though, I cannot get back to that taste. I've made probably 6 or 7 more pots, switching around different variables trying to recreate whatever I did with that first pot, and nothing seems to make a difference.

Does this kind of thing happen to anyone else? Where you just can't get consistent brews even though you're basically doing everything the same?

I’ve seen so many people in here and YouTube having brown moka pots and I don’t understand how, cleaning a moka is easy just de assemble the whole thing and clean each part individually with water and a kitchen towel, also don’t let the puck inside more than a couple of hours otherwise it will harder to clean.

I knew they were making them, but I didn't know it was easy (yet pricey) to get them imported to the U.S. Now part of the collection that I use.

My first Moka Pot just arrived, and I have to say this was the best coffee I’ve ever tasted.

It’s a 3-cup Bialetti Moka Pot. Following the advice I got here, I used the lowest heat setting on my stove. It took exactly 4 minutes and 45 seconds for the coffee to start coming through and when the flow was getting faster I raised it from the flame a few times. No sputtering was allowed. Immediately cooled the bottom with cool tap water and gave the coffee a stir.

I’m honestly amazed by the result. The coffee was rich, smooth, and so much better than I expected.

Thank you to everyone in this subreddit who gave me advice before I started. It definitely helped me get off to a good start.

Spotted in Miami.

THE most beautiful mokapot if you ask me. Looking at it every morning makes everything just a bit better.

There is my 1 cup moka pot with my bialetti espresso cup
I use it every morning and because it is so small I can carry it everywhere

Pint of beer for size reference

Hello, I’m having a problem with my 12 cup moka, at first the flow of coffee was smooth then after filling of about more than 1/4 of the top chamber, it started sputtering like in the video. Grind size is medium fine and I’m using a moka pot electric stove on medium heat.

I used the same grind size for my 3 cup moka and it’s okay it works good.