Alessi Moka Dc06/9 Fm - Design Espresso Coffee Maker In Aluminium Casting, Handle And Knob In Pa, Grey, 9 Cups

I purchased the 6cup model. For me it's perfect for making a mug of cafe au lait or Americano with milk. I had a moka pot for years till it broke. I then tried a drip cone but the taste just wasn't the same. I missed my Moka. So I decided to treat myself to something sturdy that would last for years. I think I've found it. 5 days of use and I'm so happy. It was expensive but I do think it's worth it if I look after it and it does last for years. Practical stuff - straight out of the box it looks very robust and shiny. These points are not really Cons, just need to get used to how it works: 1. The Instructions don't say how to open the pot, just close it. It's very difficult to open and takes a while to get used to it as you are hesitant to pull too hard - but you have to. It is a very strong locking system, which is good. 2. It's advertised as a one handed action. In reality you need the other hand for balance in opening and closing the pot because the mechanism is so strong. You get used to it. 3. Because its all metal the handle does get hot. Have a pot holder handy. But also cools down quickly when run under cold water, for washing. I find it easier to wash it immediately after use. A quick rinse out and it's ready to go again. Altogether, a fab moka pot. I love it. My coffee now has a more robust taste, and its easy to use once you get used to the reassuringly strong mechanism. I expect it to last longer than my old aluminium pot (10years+). It's well made, strong and looks good. Size: Perfect if you want a mug of coffee Brew speed: Very quick as it's all metal. Keep on very low heat. Update: 3 months and still going strong. No tarnishing from use on gas hob. I made a crochet handle cover, safer and more comfortable to use handle now.

The best little stove top I have found, and I have been grinding and making this kind of coffee for over 50 years. The snap-on mechanism is a breeze to use, and the coffee comes out very hot and clean tasting. I use a brush to wash it out, as the top is narrow and a bit sharp. It is pricey, but well worth it and the “rubber” ring is a special quality that will have a long life. The wide bottom means that the brew comes up very quickly.

Actually first got this pot for two properties: 1) stainless steel 2) non-screw mechanism to connect chambers. 1) Stainless steel vs usual aluminum is easy win. That's not unique to this pot. AND it is induction super duper. (image shows Induction Mark etched into base) Fave way to make coffee - use an induction plate (and it does have the induction mark on both the base and on the box in case you're curious) 2) The closure however is the big win. Having used numerous moka pots that require screwing on a lid over grounds - and then unscrewing - and all the vagueries this introduces - having a simple hinge mecahnism means i can put the pot onto cooking surface, and no fuss no muss, snap down the lid. Same thing for taking off to empty/clean. That this design lends itself to such a clean aesthetic is a bonus (image 6). Very easy to clean - and if you have a lot of hard water, occaisionally squirt some vinegar into the base and some hot water, heat up for a minute to simmer then let sit for half an hour - brush / soap and you're done (don't put it in the dishwasher). Some Moka-making tips for the Alessi 3 cup - for sweet straight mokas or for base to a latte. Ideal set up: fresh roast whole seasonal beans from your fave regional source like square mile or union; a good grinder, a scale that manages at least 1g increments (image 3). A couple things make a huge difference to strength / sweetness of brew. roast of coffee beans - is it a medium or dark roast . amount - i find 19grams ideal for this pot (images 3, 4 and 5) grind size - medium-ish speed/temp of the water. Water Fill: you can fill this from 175-185 ml (i prefer 185 ) - without a scale, this will look like the water is just about to hit the middle of the pressure valve looking inside the pot ( - image 2). Amount of coffee: 19g - a scale makes this much easier to assess, but generally - pending on how coarse of fine the ground this will make a very small concave hill on top of the funel - round this with your finger but don't squish it with anything. DON'T TAMP IT - just round with your finger: moka pots aren't espresso machines; they are not designed for that kind of pressure/resistance from packed grinds (image 4). You can test that for yourself: grind your coffee fine and grind it coarse: see how each affects the flow when the heat is set up the same for each. Which brings us to GRIND SIZE - generally speaking moka pot grinds are more coarse than espresso. It's usually referred to as a medium coarse grind. Grind has a big influence on the coffee (it's part of the exrtaction process): grind it too fine (like espresso coffees) it's just strong and bitter; too coarse its weak, insipid or sour. If you have to get pre-ground coffee look for something (or ask) for a pour-over or drip coffee grind - but really try some good locally roasted beans. Start with great ingredients to get great taste - if that's a new one for you, treat yourself: you will be really surprised. Water Temp and Time: Try also to use cooler water. If you start with really hot water, the pressure will build up really fast and come spurting through very fast - this can create some pretty bitter coffee. Start room temp to let the pressure build - but this is something you can play around with - some folks love to start with boiling water (just remember to hold the base with a towel if you do this). the video shows the speed of flow that seems to work for a nice full, sweet shot: Medium high heat on stovetop for 5min to get to coffee start If you're making the coffee on a stove top, set heat to about medium and adjust so it takes about five minutes to start charging through - time how long it takes to finish. You're aiming for about a minute - minute:ten to go from start to not quite sputtering. The goal is NOT to have it blast out but percolate out in an even and controlled way - you'll find where you can also just take it off the heat - usually about half way (30 secs) through and it will finish on its own. Induction Hob note: on an induction hob, if starting with room temp water, and hob at about 1000w it will take about 90secs to start perking out coffee -awesome way to do this. THis is what's shown in the vid Kill the heat - no matter the surface - once a gentle flow hits the wall of the chimney - usually at about 30-40secs in - and let it finish on its own sitting on the residual heat of the element. SHould take 60-70secs from start to finish. I learned to put it in a bowl with enough water to cover the bottom third of the base as soon as it starts to get sputtery to stop the coffee so it doesn't get bitter. You can also put it on a dish cloth you've rung out with cold water. YIELD: at 185ml, you'll get about 25-28ml left in the pot; 25 absorbed in the coffee and remaining 130ish for coffee., to share out as you see fit. Good coffee takes a bit of attention, but it's worth it, and this pot makes mokas consistently - my fave way of using this pot IS on an induction hob (vs ceramis or gas). Next is gas and far last is ceramic - it all works but i prefer the control and speed of the induction. hope you enjoy - the above pot above is almost six years old, too - have only changed the rubber gastket once.

Amazing stove top. I have used 3 other Italian models from different makers and ha da down this is the best one. The metal quality is superb very nicely polished and very smooth and easy to clean. The Ingenious handle design, nothing easier not even close to open and close. Also nothing holds the steam inside any better, other models let steam. Out if u don't close very tightly. This one with one click you are done. The mouth poorer doesn't drop The copper ha doe never heats up (copper dissipates heat) and neve burns obviously. It has a reducer to make 5 or 19 cups so 3 in 1. Also the size is 10 and not 9 cups which makes a meaningful difference from thusual 6 cups. Finally it looks really Nixon a g table. Worth every penny. Thank you Mr Zwpper and thanks you alessi.

This is a coffee maker like no other. There's a reason it's in the design museum. I'd like to go over a few highlights: 1) It's made in Italy of high quality, heavy stainless steel. Read the other reviews and see how many people have owned this product for 20 and 30 years. You have to decide if Chinese made competitors--some are quite expensive-- will have this longevity. 2) Because it's a design classic and has been around since 1979, replacement parts will always be available. That's very important when you're making an investment like this. 3) The unit seals by use of a clamp. To the best of my knowledge, this is unique. There's no chance of stripping threads or faulty seals after years of use which can happen with units that screw together. 4) The coffee doesn't splatter when first pouring, a welcome relief from a unit I had from another manufacturer. Yes, it was much less expensive. 5) I grind coffee beans on the drip setting and it works out perfectly. I just get the tiniest bit of sediment at the bottom of the cup, much better than french press. Too fine a grind or packing coffee in will lead to disappointing results 6) Low heat is the way to go. Brewing time is about 5 minutes. The water passes through the grounds at a slower pace and extracts more flavor. An added bonus is no discolored bottom of the pot. 7) When the coffee gurgles as it reaches the top, take it off the burner and pour. Leaving it on the burner any longer cooks the coffee doesn't improve flavor. 8) After washing the pot, running a paper towel along the bottom interior rim (which collects moisture) will make sure it's dry and avoid any chance of rust or corrosion. I've heard some people put the bottom on a burner for just a few seconds and thoroughly dry it that way. 8) Most important of all: the coffee it makes is absolutely great-no metallic or burnt taste which I've gotten from any other moka pot I've owned. I'm a coffee obsessive who owns about 10 coffee makers- 3 and 6 cup Alessi--and various others that make coffee by many different methods. I put this at the top.

I missed my old 9090 that I bought in 1980 so I order a new one in 2024 to get my daily dose of espresso - worth waiting for!

immer gern wieder

Great Espresso Coffee Maker — works perfectly and hasn’t leaked once after a year of use. The design is really beautiful.

Habe mir jetzt schon die dritte Espressomaschine von Alessi gekauft, und zwar die für 9 Tassen, weil ich mit den anderen Maschinen bestens zufrieden war und auch noch immer bin. Ich habe schon lange Zeit eine Maschine für 1 Tasse und für 3 Tassen. Ich habe mir alle Rezessionen durchgelesen und kann eigentlich die schlechten Rezessionen nicht ganz nachvollziehen. Die Maschine funktioniert einwandfrei, wenn man sich an die Gebrauchsanweisung hält. Die Maschine sollte nicht zu hoch erzitzt werden, so dass das Wasser ganz langsam nach oben gedrückt wird. Bei solcher Handhabung wird der Griff überhaupt nicht warm, geschweige denn heiß. Und wie gesagt, stehe ich beim Kaffeekochen bei der Espressomaschine, um eventuell eingreifen zu können, falls das Wasser zu schnell nach oben gedrückt werden sollte. So hebe ich sie einfach hoch, so dass der Wasserdruck wieder reduziert wird. Außerdem verwende ich zum Kaffekochen weiches Wasser. Ich persönlich bin kein leidenschaftlicher Kaffeetrinker, sondern koche den Kaffe immer nur für andere. Jeder war von dem gekochten Kaffee noch immer begeistert. Somit kann ich diese Espressomaschine von Alessi jedermann weiterempfehlen. Außerdem mahle ich den Kaffe jedes mal frisch mit der Handmühle herunter.