BialettiMoka Induction, Moka Pot, Suitable for all Types of Hobs, 4 Cups Espresso (5.7 Oz), Black

For anyone else switching from a drip machine to this you may want to understand the difference in the term "cups." This machine brews what is essentially shots of espresso, not mugs of coffee. If you buy the 4 cup pot expecting to fill your 2 cup mug twice, it won't happen. A 4-cup pot barely fills it to halfway full. This is actually expected, and reusing the pot to make more cups isn't recommended because, for 1, it's hot and needs an hour to cool off after brewing, and 2, you don't need or want that much caffeine.If you are looking for a full mug of the good stuff, expect to add water or milk/cream to your liking or point your pinky up and enjoy some nice strong but dainty sips from your quarter filled mug.If that experience isn't what you are looking for at all, then I suggest avoiding the moka pot and looking at pour-overachines or a French press. Don't worry, you'll get it sorted out, just don't get overwhelmed and crawl back to the old electric drip machine. Your brain wants sweet delicious brewed coffee, not chemically ridden micro plastic sludge water.

Best coffee ever…

Good example of form meets function. Simply excellent.

The media could not be loaded. I've owned Bialetti moka pots in the past, but surrendered my last one to Good Will after purchasing my GE induction cooktop. How I missed it...Yesterday afternoon I received my Bialetti 2 cup moka pot, suitable for my induction cooktop. I seasoned the pot according to instructions, brewing coffee then tossing it out three times. Once it was seasoned I made coffee from decaf I roasted at home, and enjoyed the flavorful, rich coffee I've missed for years.Mornings are busy for me, so while seasoning my new moka pot I kept my eye on it while experimenting with time and heat to learn how to safely set it for minimal supervision. Heat must be adequate to create a gentle stream of rich coffee to fill the upper chamber of the moka pot, no more. If overheated, steam races through the grounds, quickly emptying the lower chamber in direct contact with the hob and forcing bitterness into the brew. Overheating the empty lower chamber in contact with an active hob is hazardous.What follows is a description, not advice. The process I use is not in accordance with manufacturer's directions and could be hazardous. Caution advised.Based on trial and error, for my older GE induction cooktop:I fill the bottom moka pot tank with hot water from the insta hotand fill basket with medium fine grind coffee (texture of a medium fine grind feels like salt grains between my fingers)I assemble the moka pot according to manufacturer directions, andCenter the pot on the smallest induction hobSet heat to 3Set the timer on my watch to 8 minutes (by experimenting with the smallest hob on my GE induction cooktop I found 8 min to be the waiting period before the upper chamber begins to fill at a heat setting of 3)Go about my business for 8 min, checking the pot occasionally.At 8 min, I lift the lid and watch coffee flow into the upper chamber of the pot, quietly filling for an additional 30 seconds.I remove the moka pot from the hob before it sputters, long before danger of overheating.Smooth, rich, flavorful, gently brewed coffee is mine in ~8.5 minutes

This model is nicer looking that the original models for gas stoves but unfortunately, the damned knob on top of the lid has a weak screw holding it in place and mine has come loose over time.

I have a Nespresso Latissima Pro that I love but I wanted to try something that I could use with freshly ground beans. In our kitchen I found a couple of old off brand moka type pots that had belonged to my in-laws but we have an induction range and they were aluminum. After doing some reading I discovered that Bialetti invented the Moka pot and made one that worked on induction ranges. I ordered the two cup model (makes two espresso sized cups or one cafe con leche). After a little experimentation I figured out that if I set our Thermidor range on 8.5 it makes coffee in about 5 minutes. One very important thing: DON’T USE ESPRESSO GRIND! The grind should be finer than drip but courser than espresso. I went to our local Publix and bought a can of espresso grind before I read the instructions I tried it and it sort of clogs the machine and produces a bitter brew. You can buy special moka grinds (I got a bag of Bialetti dark roast from Amazon). I also ground some dark roasted beans I happened to have and that worked too. If you grind your own try to get it so it’s kind of powdery but still has a somewhat gritty feel. It’s not as hard as it sounds. Anyway, my Moka pot makes café con leche and café cubano as good as what you can get on Calle Ocho. I highly recommend this product!