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Bialetti Moka Express Espresso Maker, 6 Cup
by
Bialetti
| RRP: | £24.99 |
| Price: | £22.13 & FREE Delivery in the UK. Details |
| You Save: | £2.86 (11%) |
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Details
- The original aluminium stove-top espresso pot
- All pressure valves are fitted with stainless steel springs and ball bearings
Frequently Bought Together
Product detailsSize: 6 Cup
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Customer Reviews
Most Helpful Customer Reviews
606 of 615 people found the following review helpful
By
kymara
VINE VOICE on 2 May 2006
Size Name: 6 Cup
16 Comments
Sending feedback...
This is a very well made traditional espresso maker. It's solid, fits well together, and the handle is comfortable. The thick base to the water reservoir part means it doesn't heat up *too* fast over a gas flame, though if you are using gas, make sure you don't let the flames lick up the side of the machine.
Now, for the quality of the espresso it makes. I must admit I was disappointed with this at first - I had been used to a high pressure espresso machine which made thick creamy espresso. At first when using this maker I followed the instructions exactly - not 'tamping down' the coffee and not grinding it too fine. This made a fairly weak espresso. In fact the 6 cup amount made me two good longish coffees, still an improvement in taste over my cafetiere coffee.
To achieve a better espresso I got advice from my Italian and Greek friends. They grew up with these machines, and told me to grind the coffee slightly finer than instructed, and to tamp it down gently (not too hard or you block the holes.) This made me the rich espresso I wanted.
Lastly, about these coffee makers, take them off the heat a little before all the water in the bottom evaporates (also a knack to learn when this is!) You avoid the bitter-end-coffee, and you make sure you're not going to leave the machine to dry out over the heat and possibly get damaged.
You may be interested in quantity - everyone's idea of 'cup' is different. I imagine the 'cup' here is a very short espresso as I usually get about 4 espresso measures out, i.e. 2 double espresso. If I'm using it to make longer coffee, it make me two mugs. It'd be a perfect size if there were two coffee drinkers in your house. For one (like me) it leaves spare for the next day.Read more ›
Now, for the quality of the espresso it makes. I must admit I was disappointed with this at first - I had been used to a high pressure espresso machine which made thick creamy espresso. At first when using this maker I followed the instructions exactly - not 'tamping down' the coffee and not grinding it too fine. This made a fairly weak espresso. In fact the 6 cup amount made me two good longish coffees, still an improvement in taste over my cafetiere coffee.
To achieve a better espresso I got advice from my Italian and Greek friends. They grew up with these machines, and told me to grind the coffee slightly finer than instructed, and to tamp it down gently (not too hard or you block the holes.) This made me the rich espresso I wanted.
Lastly, about these coffee makers, take them off the heat a little before all the water in the bottom evaporates (also a knack to learn when this is!) You avoid the bitter-end-coffee, and you make sure you're not going to leave the machine to dry out over the heat and possibly get damaged.
You may be interested in quantity - everyone's idea of 'cup' is different. I imagine the 'cup' here is a very short espresso as I usually get about 4 espresso measures out, i.e. 2 double espresso. If I'm using it to make longer coffee, it make me two mugs. It'd be a perfect size if there were two coffee drinkers in your house. For one (like me) it leaves spare for the next day.Read more ›
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155 of 157 people found the following review helpful
By
S. Romano
on 31 July 2011
Size Name: 3 Cup
4 Comments
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being from italy, I feel entitled to give some advice on coffee making:
1) the moka machine is THE italian way of home coffee brewing; espresso electric machines are beginning to spread, but the "caffettiera" is how we italians typically make coffee.
2) bialetti is commonly known as the best brand on the market.
3) don't heap the coffee too much in the funnel, it should be just a little over the brim of the funnel; leave it fairly loose and above all DON'T press it down.
4) screw tight the top chamber, and always make sure the gum sealing ring is in good conditions - change it 2 or 3 times a year, or when you see it dry and/or cracked.
3) put the caffettiera on LOW heat.
4) turn off the heat when you see the coffee's filled the top chamber and, above all, when you hear the coffee *just begin to gurgle* in the top chamber. that's the sign the coffee's ready.
5) before pouring the coffee, stir it gently; actually, i don't know if it's only a legend, but it seems the first coffee out is the stronger, the last out the milder, so stirring it should produce an even mix. anyway, in italy we always stir it before pouring!
that's that!
p.s. - not an italian use, but once in a while i add to the coffee grounds in the funnel just the tip of a spoon of cinnamon, or two o three grains of cardamon, or even a dash of szechuan pepper - nice result; you can experiment with your own spiced coffee ...
1) the moka machine is THE italian way of home coffee brewing; espresso electric machines are beginning to spread, but the "caffettiera" is how we italians typically make coffee.
2) bialetti is commonly known as the best brand on the market.
3) don't heap the coffee too much in the funnel, it should be just a little over the brim of the funnel; leave it fairly loose and above all DON'T press it down.
4) screw tight the top chamber, and always make sure the gum sealing ring is in good conditions - change it 2 or 3 times a year, or when you see it dry and/or cracked.
3) put the caffettiera on LOW heat.
4) turn off the heat when you see the coffee's filled the top chamber and, above all, when you hear the coffee *just begin to gurgle* in the top chamber. that's the sign the coffee's ready.
5) before pouring the coffee, stir it gently; actually, i don't know if it's only a legend, but it seems the first coffee out is the stronger, the last out the milder, so stirring it should produce an even mix. anyway, in italy we always stir it before pouring!
that's that!
p.s. - not an italian use, but once in a while i add to the coffee grounds in the funnel just the tip of a spoon of cinnamon, or two o three grains of cardamon, or even a dash of szechuan pepper - nice result; you can experiment with your own spiced coffee ...
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28 of 28 people found the following review helpful
By
marigolds26
on 5 Feb 2009
Size Name: 3 Cup
Comment
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If you love coffee, you'll love this!
We also have a cafatiere for more run of the mill coffee, but if you like espresso or making mocha essoressos etc, this is a must have.
You just fill the bottom section with water, pop the coffee in the filter section, screw the top on and place it on the hob. It takes about three minutes or so to percolate.
Very handy size for camping as well, or even just a day out on a drive :)
Very sturdy, quality product which will likely last for years, the only downside is that on reflection, I should have gone for the six-cup model (I drink entirely too much coffee!).
We also have a cafatiere for more run of the mill coffee, but if you like espresso or making mocha essoressos etc, this is a must have.
You just fill the bottom section with water, pop the coffee in the filter section, screw the top on and place it on the hob. It takes about three minutes or so to percolate.
Very handy size for camping as well, or even just a day out on a drive :)
Very sturdy, quality product which will likely last for years, the only downside is that on reflection, I should have gone for the six-cup model (I drink entirely too much coffee!).
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53 of 54 people found the following review helpful
By
Bea
on 1 Jan 2012
Size Name: 6 Cup
Comment
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Being of Italian ancestry and growing up in South America, I remember having one of those around the house since ever. My nonna had one for 40+ years, the only damage was a broken handle (and of course you must replace the rubber rings when they wear out), so they are excellent quality. Having seen, and being fascinated as a kid with the coffee spluttering out, it being used nearly everyday during my childhood and teen years I knew exactly how to use it and it makes the "real" coffee I'm used to. It's nearly fool proof after you learn the water/coffee rate - use an espresso cup to measure the water he first few times, and put more/less coffee according to the number of cups and strength you prefer, you don't need to fill the filter to the brim all the time, only if you like extremely strong coffee or making the full 6 cups (I use 3/4 tank of water, 1/2 full filter of strength 5 coffee for a large mug of coffee/latte). Use filtered/mineral water if possible, a decent quality coffee, put on a medium heat and take a bit of time as it's not as quick as other machines, but the taste it's completely different, much richer, and very very hot. Remember to rinse (just rinse, no washing up liquid, use paper towels to dry/wipe any residues) and fully dry the machine when it's cooled down and should last you for generations.
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