Bialetti - New Venus Induction Stainless Steel Stovetop Espresso Coffee Maker Suitable for all Types of Hobs 6

This coffee maker is great - super convenient and quick, all metal (aside from the gasket), not aluminum, and it's easy to clean every part. It's just what I was looking for and couldn't find with electric coffee makers at a reasonable price. Plus it takes up much less space! The way it makes your coffee customizable by brewing strong concentrations is a bonus for me, as I'm not a coffee enthusiast, just a casual coffee drinker. I really enjoy this feature more than I expected, especially if I want to share the coffee with someone else who has different tastes. I hesitated to buy this because of the reviews saying their item rusted, stained, or molded (???) on the inside quickly. But since Bialetti is reputable and there aren't really any alternatives with a similar reputation, I chalked this up to user error and I'm so glad that I did. Stainless steel CAN stain or rust if you don't take care of it properly, it just takes more abuse for that to happen. This item is definitely all stainless steel - the inside parts look and feel nothing like the aluminum Bialetti that my dad has. The instructions are really clear that you need to rinse after every use and keep every part dry. I rinse, thoroughly towel dry, and store it taken apart on a towel every time I use it. Dry wash cloth, paper towel, whatever - just get it as dry as possible and then let the rest of the moisture air dry. Keep the lid open. If you put it back together immediately and leave the lid closed, it can't air dry. I haven't had any issues. Staining can happen from not properly rinsing it and letting the coffee grounds build up and leak the next time you make coffee. My dad's old aluminum Bialetti is VERY stained on the outside because of this. Even then, it's not like the staining breaks it, and a bit of water staining is not going to hurt you at all. But if you care about keeping it nice for as long as possible like I do, be sure to rinse and dry after every use and descale with vinegar every once in a while. Additionally, please follow the instruction of brewing and trashing three times before use. There is clear industrial oil inside the parts when you first get it. This is unavoidable. Personally, I broke the rules and used dish soap before brewing and trashing since it's not aluminum. The only thing about the design that I don't like is how floppy the lid is. You need to hold it down by pushing the little flap forward while you pour, otherwise it will spill everywhere. But that's not really a big enough deal to take a star off. I also kind of wish they sold a 2 or 3 cup version, as I personally have to brew my coffee half decaf with it to avoid drinking too much caffeine since you can't just fill up the basket half-way. I hope this was helpful! Read more

Just got induction, so I needed a new moka pot. This is awesome! A 6 cupper. With a splash of hot water is perfect cup of coffee. Takes me back to the time I lived in Italy. Brews in less time than keurig, tastes better. Easy to clean. Looks fantastic. My husband used it today for the first time - I am ordering a 10 cup so we don’t have to run it twice - or so I can have 2 cups!!! Isn’t it pretty??? Read more

Great product. Seems expensive, but well with the money. Delicious coffee/espresso in about 5 minutes! Easy to use, good instructions, the lid opens easily. very durable. Easy to clean... dont use soap! Read more

PROS: Heavy-gauge stainless steel A wide, stable base A well-balanced, well-insulated handle From Bialetti—the most respected moka pot maker HOW TO PERFECT MOKA POT COFFEE There are a handful of video guides from James Hoffmann and others on how to make great coffee in a moka pot, but I haven’t seen one of the easiest ways to do it described online. Here it is: This method assumes that you are already using high-quality arabica beans and are grinding in a burr grinder to a level of fineness which works for moka pots (which isn’t as fine as for espresso). If you’ve made espresso on a PID controlled machine, you’ll be aware that even a one degree change in the extraction temperature leads to noticeable changes in flavor. For espresso, the best extraction temperature is between 199 and 201. For moka pot coffee, there are greater variables that will determine the best extraction temperatures, so a hard and fast rule would less useful. But controlling for extraction temperature is still a good means to deliver consistently great coffee flavor. Here are the key points: 1. If coffee is extracted at too high a temperature it will be bitter. If it is extracted at too low a temperature it will be sour. So it’s fairly easy to know if your extraction is being done at too high or at too low a temperature just by tasting the result. 1. Get an instant-read DIGITAL PROBE cooking thermometer that is accurate to less than one degree F. Most digital probe thermometers for grilling meats would qualify. 2. Vary your technique for making coffee while checking the temperature of the coffee as it is extracted using the probe. For example, if you add boiling water to the moka pot vs adding cold water, the overall extraction temperature for the coffee will be higher. Which leads to more flavor in your coffee? If you put the moka pot on the stove with the burner set on high vs with the burner set on low, what changes in the coffee extraction temp? Which do you prefer? You may or may not want to take the moka pot off the stove once it starts stuttering since the coffee at that point in the extraction will be more bitter than earlier in the process. If you make lattes or cappuccinos, you may want more of the last few seconds of the extraction for the bitterness to offset the softness of the milk. 3. Once you know the process that leads to the temperature that in turn leads to the most pleasing taste, you just need to copy that process and can forego the thermometer. Simple and effective. Read more