But you have definitely also reintun an espresso roast - no way Jacob coronation, Dallmayer etc., otherwise nothing will happen. Incidentally, it is not true that espresso, as many believe is much stronger than filter coffee. On the contrary, the water is so pressed for a short through the coffee (espresso) and therefore does not have as much contact with the powder - Espresso does not generate palpitations as filter coffee.
I do not suggest that the so Bialetti coffee hergibt like good coffee machines, filter holder, etc. - but the cost of ownership is a minimum. And capsule systems have enormous follow-up costs. In addition, at the Bialetti one must not constantly clean any plastic parts and flashing lights not ... Every now and then with a clean linen or cotton cloth (Geschirrspültuch) clean the housing inside and outside (rub with pressure), otherwise it is enough with water to flush and clean a little with your fingers. Coffee fetishists clean as a part but never with detergent - every six months I do that but already. But it's true, it takes again after a while, until the coffee flavor comes through really.
I used to also copycat products. The original Bialetti is the real thing. The material is completely stable when you forget the part time on the stove, which does not do anything. Copycat products you can then throw in the trash, because usually the coating dissolves and so on. The Bialetti can if necessary even half an hour on the glowing plate forget, no problem. In addition, the copycat products simply do not produce the flavor as the Bialetti.
Every now and then you have to replace the gasket. I do it for 1 1/2 years (costs about 1 Euro). If it raustrieft the thread, you should replace the seal. Here I give the tip to remember the size of the cup Bialetti. We Germans have other cup sizes as Italians and if you want to buy more, the seal, one stands there: "Is it now the for 3,6 or 9 cups?".
My User Tips:
- Moka Express re: the part makes only after about 10 cooking sessions a really good taste - Coffee oils are flavor carrier, so no exaggeration brush (not clinically pure, that would be exactly the wrong that is always valid)
- The powder is not, as most people think, as the filter holder, press it - the Bialetti does not make enough pressure. The powder just reintun without pressing (amount to taste) - Recommendation amount about 5 mm below the rim of the strainer
- The powder should not be too fine, rather coarse - see Illy Moka (unfortunately bit pricey). My tip here: Tchibo stands there are mills (make healthy) here on the grind "sana" (=, then the powder is ground coarsely When Finished Päkchen always look to see if for "cans" (usually represented symbolically). suitable.
Powder always in the fridge (except in their original packaging), not like in Germany walk and add open the shelf in tin (coffee quickly loses flavor)
-Tip From artisans: powder brewed just down the sink / drain from the sink. Brewed coffee is like emery paper - you never clogged pipes ...
