Bialetti Moka Express Espresso Maker, Makes 6 Cup & Café Ole The Stal Coffee Maker Espresso Stove Top Trivet, Stainless Steel, 9.5 x 9.5 x 0.6 cm

Purchased one of these (6 cup) to replace a very well used Gaggia Classic Coffee machine which finally died after many years' use. Reading the reviews of the Gaggia made me realise it would not be worth the expense of buying another. Instead, this coffee maker with its excellent reviews and over 80 years' use by coffee drinkers around the world indicate that this is a real no-brainer. At its price, it is an absolute steal!.In use, followed the recommendations of throwing away the first few batches by using some Illy that was left after the loss my old Gaggia. It was used on a low heat (gas hob), making sure the flame did not extend around the side of the base. After five minutes, the first treacle-coloured coffee gently and quietly flowed out of the column in the top of the pot (lid up to watch!). Gradually, the colour lightened until nearly clear and a slight gurgling sound heard, removed the pot from the heat. Out of interest, tasted the first sample before throwing away, it had a rather bitter taste. After a couple of samples, made my first coffee to drink, for this used fresh Lavazza Rosa. Followed the same procedure as before but removed the pot from the heat somewhat sooner while the coffee had a brownish tint to it and here was no gurgling sound and waited while the rest of the water was used up. Drinking this coffee was so different from those initial throwaway batches, perfect!. It took just under 5 minutes of gentle heat before the first coffee appeared and then about another minute or so to complete. I would say that it was as good as anything made using the Gaggia machine. At the price it is, one could buy a selection of pot sizes and still have change left over for what an inferior machine would cost.Additional comments: since having the Bialetti for a while now I thought it would be worth adding a few extra comments. Being used at least once or twice daily, the pot has now acquired a nice coffee discoloration inside, just rinsed out when used. One thing that I think makes the Bialetti well worth having compared to any cheap copies is how well it pours. The spout is very well designed and does not drip at all. Also, the lid fits very well. I have taken advantage of using it with a range of other Italian coffees that are not normally found on supermarket shelves. These include different coffees by Kimbo, Segafredo, Bristot. All of the coffees are enjoyable; I just need to decide which are my favourites as it takes a while to get through about 7 different types without having too many open at the same time. If anyone is interested, I can reply with the link for where I found the coffees.

[UPDATE 26/1/17] Still love this. Used at least once a day (usually twice) since purchase. In addition to review below I'd add that in contrast to the copy we had before this is a little more tricky to get the threads lined up but once you have it screws on much more easily and a lot less force is needed to get it to seal well. It's possible this is to do with the age of the seal but we did replace seals on the old one and I don't think it ever sealed this well/easily.[UPDATE ENDS]We had a no-name knock-off one of these for years which we've grown to love - it's travelled everywhere with us and used all the time. That one lost a part so has been retired. We already had a larger size Bialetti which is nice but not used as much. So we went original this time round.We use this almost every day (sometimes more than once a day). It's even better than our much loved fake one as it has a very slightly larger capacity, is slightly more chunky and has a better spout which doesn't drip. I still think the handle could be marginally improved as it moves slightly which lessens the sensation of quality - but that's nit-picking.Works well, makes great coffee. We couple this with a cafetiere for frothing microwaved milk.Tips if you're new to these:1. If you're grinding beans yourself, go to the finest setting and then back off a little - you don't want the very finest grind.2. This has no measuring line that we can see in the water chamber - we fill to just below the pressure valve (or less). I’ve read a tip that it’s worth heating the water in a kettle first. This means that the coffee will come through before the heat has a chance to burn the coffee in the holder (not sure if this is true or not).3. Only compress the coffee in the holder very lightly - don't compress it hard (this is advice we've read although in fairness I did used to compress it more in the old pot and didn't hit issues for a long time)4. Use on a low to moderate heat (lower is better). If on gas, the flame shouldn't lick up the sides of the pot.5. Keep an eye on it and turn off the heat just before the water as all come through - will need a couple of tries to get the hang. It keeps coming through after you turn the heat off because of heat stored in the metal.6. Ensure lid is closed before it finishes or it will splutter coffee all over your cooker :-)The coffee holder is hard to clean but running water through from both directions and using a normal dish brush on the perforated disc will remove most of any coffee stuck in the bit you can’t see.If you want to froth milk...1. For a full pot of coffee for two large mugs, we use 400ml of semi-skimmed (semi seems to work better than full fat) in a microwaveable jug2. Heat for 2 mins (we have a microwave which is rated at 1000w but in practice is not that powerful - probably 850??) as soon as you put the coffee on.3. Once the coffee starts coming through, heat the milk for a further 1:30 (experiment to get it how you like in your microwave - too hot ruins it IMHO)4. Pour the coffee out between the mugs (a little into each at a time rather than all in one and then the other - the coffee can be different strengths in the pot as it comes through differently and may not have completely mixed).5. Pour all the milk quickly but carefully into your cafetiere (quickly so that any skins goes with it rather than staying in the jug where its a pain to clean).6. Insert the plunger and turn around so that the mesh is away from the spout (some have a blank piece on the opposite side to the mesh - ideal, otherwise use just the edge of the mesh part which usually blocks off the spout).7. Froth by using the plunger up and down.8. Push plunger in and turn around so that the mesh is at the spout. Pour most of the liquid milk into the mugs.9. Either - froth the remainder some more and then pour out or, remove the plunger and pour straight away holding back the froth with a spoon at the spout, then spoon the foam on top. Experiment depending on how much froth to milk you want.10. For chocolate sprinkles, get a shaker (supermarket kitchen sections sometimes have these) and put in one teaspoon of icing sugar to six parts cocoa powder (or just use drinking chocolate powder unmixed if you prefer). Swirl in the shaker to mix.My coffee addiction is calling - I'm off to use my Bialetti.

I bought this 6 cup because I did not know which one to get. Some people say you need to put a lot of coffe in it to make it work. When I first got it I put enough coffee grounals in to make it flush with top of filter. However I found out this was too strong. Now I have added two heaps of coffee in, it does not go to the top of the filter , hower, it still pertulates and makes good coffee. What I also do is I make up hot water in a kettle and make an Americano instead of an expressio and it's lovely.Anyone who loves coffe needs one of this !!

Been on the Nespresso bandwagon for the last 11 years, and ever increasing capsule costs, and a lack of decent high end coffee machines have forced me to consider trying something else just to see whether the premium they charge is justified for the convenience.I though first step would be worth going back to basics and trying a traditional Italian Espresso machine.Initial impressions are that it makes a decent cup of coffee, doesn’t have such an intense crema as an Espresso system but then I doubt it’s pushing 19bar pressure through the system. Flavour is good, and for now I’m still prepping the milk using the jet nozzle on the Nespresso.Given the cost it makes a much better cup of coffee than a cafetière, the only downside is cleaning it out which is a minor inconvenience.Couple of tips, if you use filtered water use water that’s been sat in your kettle rather than straight out of the fridge, at room temp the water won’t take so long to heat up. Second tip, don’t pack the coffee in, leave it loose. Final tip, use decent Lavazza coffee in it.