Designer & bike rider in British Columbia, Canada

Bialetti Showdown: Aluminum vs. Stainless

I always thought the aluminum bialetti left a metallic taste in its brew so my Lady and I switched our morning ritual to a stainless model over a year ago and never looked back. Iโ€™ve heard, and read, of others who felt and did the same, yet thereโ€™s always been that little nagging modern doubt: did you compare the two scientifically?

I had a few minutes free this afternoon while my computer force-restarted for another OS update so I pulled out the old aluminum Bialetti for a head-to-head showdown with its stainless steel cousin. Iโ€™m going to test a theory Iโ€™ve been kicking around:

Does a stainless steel Bialetti make better coffee than an aluminum one? Could the entire nation of Italy be wrong in using the ubiquitous aluminum moka pot, or is metal poisoning so prevalent and culturally entrenched (this would explain a lot about Italians) that theyโ€™re blind to the taste superiority (and the intuitively-but-unproven โ€œIt MUST be healthierโ€) benefits of stainless?

The following experiment is a fairly typical and applicable one for the masses: weโ€™re using generic medium roast grocery-store beans, tap water, and a blade grinder, i.e. the way most people in North America use a Bialetti. Variables across platforms were minimized as much as possible. Same coffee, same grind, same water, same temperatures. Same electric stove, pre-boiled kettle, and mugs. Both Bialettiโ€™s are a few years old, gently used, well-seasoned, with good seals. The only difference is the models themselves.*

Bonus: this article can also serve as a general how-to guide for the Bialetti coffee-brewing steps and process.

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The contenders, baskets and all: a Bialetti Venus (stainless, on left) and regular Moka Express (aluminum, on right). Note the baskets are stainless and aluminum, respectively.

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Side-by-side comparison of the stainless (left) and aluminum (right) baskets. The aluminum is slightly larger.

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How much larger? Using my regular โ€˜lightly-spooned and evenly-distributed and tamped as possible with a coffee spoonโ€ method, the stainless basket held ~24 grams of ground coffee to the aluminumโ€™s 28 grams. Both refer to net weight of the grounds, after taring the weight of the baskets.

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Fairly seasoned. Both were pre-rinsed and warmed with boiling water while the grounds and baskets were prepped.

IMG_6133.jpg
Typical blade grinder, pre-warmed glasses (mini Nutella jars!) and a nicer brand of grocery store medium-roast beans (Kicking Horse coffee out of Invermere, British Columbia, Canada). Beans for both were ground for ~10 seconds, one batch per pot.

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Vancouver tap water boiled for pre-warming receptacles, and for final brew.

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Pre-boiled water filled to the miniscus edge of each Bialettiโ€™s reservoir safety valve.

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Burners set to โ€˜9โ€™ (one down from โ€˜Maxโ€™; though I wish my stove went to โ€˜11โ€™). Note both pots were set on the same sized burners, at the same time, in the same positions.

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Brewing: the nicest step in the moka pot process.

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Temperatures and time: by the time grinding and loading was finished both reservoirs had cooled to ~70ยบC / 160ยบF. Timing on the right is for actual percolation / brew times. Both pots were removed when they began to spurt and make the distinctive โ€˜gurgling / wooshingโ€™ Bialetti sound. Lap 1 is the time in which the stainless completed its percolation. Lap 2โ€”forty-nine seconds laterโ€”is when the aluminum spurted its last drops. Lap 3: both were allowed to sit and โ€˜setโ€™ for another minute-and-a-half (though the stainless had an extra plus 49 seconds) before pouring. Lap 4: I let another 1:30 elapse for cooling and setting in the glasses before tasting. Please note: normally Iโ€™d pull a Bialetti off the burner prior to the spurts (I usually pre-empt it when itโ€™s about 2/3-3/4 through to the final brewing volume in order to avoid the theoretical over-heating and burning of the groundsโ€”another experiment for another day). For the purposes of comparing the two it was more fair to let them sit until theyโ€™re damn well ready to come off the stove than try to guess where the near-to-done point is.

IMG_6153.jpg

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The pour: the second-best part of the process.โ€ 

IMG_6155.jpg

IMG_6156.jpg
Colouring and tone: to my eyes and the iPhone cameraโ€™s, both had the same colouring, tone, density. Aluminum on left, stainless on right.

Conclusion
Wow, they both smell and taste metallic and they both make sub par coffee. Maybe Iโ€™ve always psychosomatic-sized the stainless into tasting better?
Unlike most early studies with small sample sizes (uhm, in this case one sample) this doesnโ€™t warrant further research. Just buy better beans and use an Aeropress or pourover.
But if you MUST use a mokapot, I guess use the stainless to drink from (it maybe tasted slightlyโ€”very slightlyโ€”less metallic, or at least a slightly different metallic taste) and just have your unused aluminum one on display because it looks classier and old school and Italian.

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In the end I can never really stomach a Bialetti brew and add sugar anyways.

*OK, there are a few flaws in my otherwise rigorous scientific method. For one I spent 10 minutes on the whole thing, in my underwear. The more โ€˜scientificโ€™ among you could also point out that the stainless Bialetti uses a slightly smaller basket; my aluminumโ€™s a bit larger capacity. And that the grounds for the stainless had an extra minute or two of off-gassing while I pulverized and loaded the aluminumโ€™s beans and basket. Plus I knew which cup had which Bialettiโ€™s brew. Whatever.
โ€  Actually, the best part of making coffee this way is the smell of a fresh grind (even if it is a blade grind), THEN watching the brew in action, THEN the pour.


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67 Responses to “Bialetti Showdown: Aluminum vs. Stainless”

  1. Mr. Jaimie Baker Avatar

    Great post, Jeff. Question – you said you used no. 9 heat, why did you not use no. 3 heat or less besides the patience factor? I share your love of speed but the manufacturer recommends low heat (2-3) for taste and to not melt the O ring. Or have you tried lower heat already? I have, with pre-ground Lavzzia (horrors, I know) and it was delicious. Obviously not 49th Parallel or Milano but it’ll do.

    1. Jeffrey Werner Avatar
      Jeffrey Werner

      Good question, actually. In the past, on our gas range, we used a medium flame, but I suppose that idea of less-heat-longer-period didn’t come to us when we moved to an electric range. I’ll give a lower heating setting a try!

  2. Rory Avatar
    Rory

    I love a Moka coffee, and think you may not have been giving it a fair shot.

    Cold water should be used.
    Do not pack the coffee down
    Very low heat – sometimes mine takes ten mins or more depending on how patient I’m being.

    Some people also remove the first the 1/15th or so of the coffee as it just comes out separate it and stir in a small amount of sugar, as this is the most bitter part fothe brew. It can then be stirred back into the coffee as it brews.

    Might make life taste a little better…

  3. Mike Avatar
    Mike

    You tapped down the coffee! You’re really not meant to do that, and I can see how it would mess up the final product. You’re meant to pile coffee into the holder (when it’s in the base) without tamping until it has piled up like a little pyramid, and you can’t put any more on (or almost). You then just make sure there’s no coffee on the edges to interrupt the seal, and plonk the top on, and tighten appropriately.

    1. Jeffrey Werner Avatar
      Jeffrey Werner

      Rory, Mike: good tips. Will give them a try and report back.

  4. Rob Avatar
    Rob

    I also think you’re not giving the Bialetti a chance. Use low heat and take it off the heat as soon as you hear the bubbling – don’t let the coffee boil as it spoils the flavour. You might be pleasantly surprised.

  5. Kyla Avatar
    Kyla

    I spent most of the morning searching for tips to make a better pot of moka today, and found your site. I real like your step by step photos, and thank you for taking the time to make this informative post. I also found this website which suggests a number of steps different from your own. I haven’t tried the method yet – which suggests cold water vs. hot among other things – I’m just about to – the baby is napping – but you may find the method improves the flavour. Thanks again, and I will report back once I have tried it.

  6. Kyla Avatar
    Kyla

    sigh… looks like I need that pot of coffee more than I realized! Here is the link to the site: http://www.labottegamilanese.co.uk/coffee/the-moka-pot-the-ultimate-purist-guide-with-a-third-wave-eye/

    :) Enjoy!

  7. LoveItaly1982 Avatar
    LoveItaly1982

    Not impressed with this blog post at all. Been using moka pots for years and the taste of that coffee vs taste of drip coffee maker is not even comparable and hardly “sub-par”. There is nothing scientific about making it either. You boil the water until it makes its way completely to the top of the pot, let it sit for a minute or 2 off the burner to cool off, then pour and drink it. All this fancy schmancy stuff (If you want to be fancy, put some cinnamon in it beforehand ) with the timers and everything – give me a break. You do not need any of that nonsense, you are completely over-thinking it which is ridiculous – it is coffee. I would recommend going with the Illy brand of coffee if you are committed to a moka pot. I switched from a drip coffee maker to the Bialetti about 5 years ago and the difference is as plain as night and day.

    1. Steven Elief Avatar
      Steven Elief

      I agree with LoveItaly1982

      I have used the aluminium Moka pot for over 35 years, after a few trials of wasted coffee to season, the coffee does not have any metallic taste whatsoever.

      Buy fresh roasted beans-not supermarket ground or bean coffee-a burr grinder, and there you have it. The aroma is fabulous, and the coffee produced is much superior, with firm taste. This is not splitting the atom

  8. Glenn Avatar
    Glenn

    Has your stainless Venus rusted inside? I’m on my third pot, I returned the first two and now with the third one and not only has it rusted but the handle has cracked and the relief valve has failed, it won’t hold any pressure.
    I have a smaller Bialetti that I purchased in Italy 5 years ago, it is all stainless no plastic handle, used several times a day and has never rusted or failed in any way. Not sure if I just got a bad batch of pots or if the quality has dropped off and they are using cheaper stainless. Anyways, thinking of getting an aluminium one now.

  9. Glenn Avatar
    Glenn

    I contacted Bialetti service today and they are going to replace my pot. Amazing service from them! They replied back right away and are genuinely interested in correcting the problem. So will be staying with stainless!!

  10. Jeffrey Werner Avatar
    Jeffrey Werner

    Glenn: nice to hear about the great service they offer. A peer of mine in design school did an exchange in Italy and visited the factory and was impressed with the working conditions and attention to detail. As for the rusting, no, I haven’t seen any accumulate on our stainless steel model. That said, we used it daily for a year or two before switching predominantly to an Aeropress.

    1. Regina Hardardottir Avatar
      Regina Hardardottir

      Hi Jeff, First of all Thanks for a great blog, I really enjoyed reading this with my husband, we had lots of laughs and also learned quite a lot. I came across your blog after having bought a cheap steel mocha pot in IKEA in Iceland where I was staying in my mother’s apartment and missed a decent coffee. The coffee did not taste the same at all as in my aluminium Bialetti at home in Denmark, so I concluded that buying a copy pot was my big mistake. I then started thinking about the difference between the water where I live (Denmark) where the water is really hard and my own country, Iceland, where the water is really soft. After reading this blog I changed a few things : 1) Cold water instead of warm 2) Low temperature/long brewing 3) No piling coffee and tapping. This has greatly improved the taste of our coffee and I will also stop scouring my pot when I think the top has become too stained. Now we plan on buying a grinder to get even better freshly ground coffee. Thanks again !! Regรญna Hardardottir

  11. Glen Avatar
    Glen

    The weld attaching the handle on our stainless steel unit failed within the first year and I simply drilled a hole in the side and used a stainless bolt to fix it. Never knew about removing it the second you hear the gurgle….I’ll have to check our valve and insure it’s not failed as well. Personally we love the strong Italian style over anything you get from a drip or French press unit.

  12. Guy Avatar
    Guy

    Hey Glenn, thanks for this article, I have been trying to understand why my stainless pot isn’t producing the same tasting coffee as my friend’s aluminium pot, which is fantastic.
    Whilst your article didn’t help, some of the posts have given me ideas to try out. Great work!

  13. Gish Avatar
    Gish

    Hi Glenn.
    I recently made the switch to a stainless pot for health reasons, but am noticing the difference. I am hoping my new Venus pot just needs seasoning, but there is definitely a difference in the taste and brewing. With the moka it is very obvious when the brew is finished, my new venus is happy to gurgle for a while even when there is no more coffee coming. I understand the design allows for some water to remain in the chamber to prevent burning, but it is confusing.
    Anyway, I recently met a Sicilian girl who laughed at my coffee, and then threw it away with contempt, before showing me how ‘it is done’.
    I must say, I was amazed at what a delicious brew she made with the same pot I had been using for years.
    The process was thus. Clean all the elements of the pot (for every brew, even if one immediately after the other) with tap water. Fill with cold water to the valve, using a teaspoon pile the coffee into a mountain as high as you can in the basket, without tamping, clean the edges and put the lid on. Put the pot on a very low heat and wait for it…
    If you want sugar, or to beef up the crema, you can put a little sugar into the collection reservoir when the first drips of coffee come through and beat into a paste with a small spoon. Seems so simple but effective.
    PS – I didn’t date the girl for very long, got worried about what she would show me with a carving knife.

  14. jody Avatar
    jody

    Friend, delete that last comment if you would please. Auto-fill entered wrong name.

    “Friend, metallic taste could very well be due to tap water. The metal/mineral content of tap water is out of sight in many parts of the country (think of all the aging plumbing! from the treatment plant all the way to your house pipes).”

  15. Jacxxx Avatar
    Jacxxx

    Wow what a detailed report how to mess up a coffee.
    I found five things you did wrong.

    1- blade grinder .. that is best way to “burn” beans unusable..
    2- hot water.. … really?
    3-Tamping the coffee,, (You should do it only when making experesso )
    4- too much heat, 1:30 minute to brew.. try 3-4minutes at medium heat.
    5- Sugar . Best way to destroy the flawor, With dark roast expresso it is ok..
    Why donยดt you just drink nesscafe

    1. Fedor Avatar
      Fedor

      I agree with you

  16. Muddy7 Avatar
    Muddy7

    A couple of points:

    First, to add to Gishโ€™s point, you should *never* wash your aluminium Moka pot with soap (I notice that the aluminium Moka pot in your photo is very cleanโ€”too clean!). It is a fact that no self-respecting Italian will ever let soap touch their aluminium Moka pot, only cold water, and this is why. You should let the oils from the coffee build up on the inside of the aluminium walls both to protect the coffee you brew from the metallic taste of the aluminium and to enhance its flavour. Indeed, Italians say that your Moka pot actually improves with age. I remember one Italian on another blog speak of a pot she inherited from her grandmother and she swore by the coffee she made from that pot. As far as possible, she would only make coffee from that pot.

    Second, I find that it is necessary for me to use my Moka pot regularly in order to get the best taste. For example whenever I get back from holiday, the first couple of days I always find the taste of the coffee to be sub-optimal. So my advice is: never test a pot you arenโ€™t using regularly. It just wonโ€™t taste right.

    My two cents worth…

  17. Muddy7 Avatar
    Muddy7

    To Jeff:
    I have edited the above post to make it slightly “softer” in tone:

    —————————————————————————————————
    A couple of thoughts:

    First, to add to Gishโ€™s point, Italians insist you should never wash your aluminium Moka pot with soap (I notice the aluminium Moka pot in your photo is very cleanโ€”too clean in my opinion…!), only cold water, and this is why.: you should let the oils from the coffee build up on the inside of the aluminium walls both to protect the coffee you brew from the metallic taste of the aluminium and to enhance its flavour. Indeed, they say that your Moka pot actually improves with age. I remember one Italian on another blog speak of a pot she had inherited from her grandmother and she swore by the coffee she made from that pot. As far as possible, she would only make coffee from that pot.

    I have to say from my experience of using the same Moka pot for well over 5 years that I totally concur with both these points of view.

    Second, I have found that it is necessary for me to use my Moka pot regularly in order to get the best taste. For example whenever I get back from holiday, the first couple of days I always find the taste of the coffee to be sub-optimal. So my advice is: never test a pot you arenโ€™t using regularly. It just wonโ€™t taste right.

    My two cents worthโ€ฆ

  18. Eric Avatar
    Eric

    Reviewer 17 comments:

    I am concerned about the difference in mass of coffee used. The same mass of coffee grounds should be used, and as mentioned above, compressing the grounds is not recommended by the manufacturer.

    the taste testing is flawed. It should be blinded, and with a standard. I recommend 3 cups of coffee – drip or aeropress as the standard, stainless steel, and aluminum where the taster is unaware. I also recommend a larger sample size than n=1.

    If possible, I would be interested also in the brew time, ie: the time the first coffee appears in the pot to the time the sputtering/gurgling starts and the heat is turned off.

    Unfortunately, in its current form, your blog post is not acceptable for publication on the Internets… er.

  19. Muddy7 Avatar
    Muddy7

    I VERY VERY much agree with Jacxxx’s post.

    A couple of riders:
    Point 4: valid for a 6-cup pot (which your pot appears to be):
    Point 5: personally, I would always recommend a dark roast for a Moka pot. and as stated then sugar becomes acceptable. Indeed, the Sicilian version of Moka coffee always has sugar added.

  20. Muddy7 Avatar
    Muddy7

    Moka coffee, when made properly with the right coffee, the right grind and the right brewing method (and not to forget the right way of washing and storing the coffee pot!), is the next most delicious coffee after a good quality commercially prepared espresso (which is not easy to findโ€”the last really good espresso I tasted was many years ago at Milano airport. Delicious :-)). Imho.

  21. Dave Avatar
    Dave

    Dont wash it, the oils will coat the metal. Just rinse with cold water when done

    1. ron Avatar
      ron

      but will not that make the coffee taste stale

  22. Eli R Avatar
    Eli R

    Honestly, to those who complained about pre-heading the water and the makes, what’s the difference? They’re should be no difference in heating water in a kettle versus in the maker. While you shouldn’t drink hot tap water (water tanks get rusty over time), and the kettle itself might be the source of unwanted taste(it adds another variable to the “experiment”), heading from 10C to boiling versus 70C to boiling in itself isn’t going to affect the outcome.

    I found this post trying to confirm my Bialetti is aluminium, looks like I won’t be using it again, amazed they’re still in production. Alzheimers is real folks, those reservoirs erode, it’s why no one uses tin kettles or pans in this day and age.

    1. Phil Avatar
      Phil

      My mom died of Alzheimer’s disease, she used aluminum a lot (oven plate, tarts, foil, …).
      When I realized how much aluminum is used in coffee makers (in all Nespresso and other brands Espresso makers AND in old fashion makers) I decided to use a stainless steel one. I do feel a taste difference with brand new coffee makers (unused), after a while you don’t feel it anymore, BUT it’s because your brain already knows the bad taste and remove it (like coffee is really bitter for people not drinking coffee).
      I’ll stick to stainless and avoid aluminum and BPA plastic.

    2. Dr Whoo Avatar
      Dr Whoo

      Dear Eli, Rigorous science has disproved the link between Aluminum and Alzheimers years ago.

      1. Anthony Avatar
        Anthony

        Rather than being “disproved”, there is actually no definite proof & consensus in the scientific community. Saying that Keele University has done some research confirming Aluminum does indeed play a role in cognitive decline.

  23. LEN Avatar
    LEN

    i find your comment ” that would explain alot about italians” to be beyond rude you complete jerkoff. My people would never insult anothers culture like your ignorant azz just did. Bravery with ignorance on social media shows people for what they really are. in your case your a fool.

    1. Ben mitchell Avatar
      Ben mitchell

      Good point Len it OK plains NOTHING about Italians but everything about the writer.

  24. adam Avatar
    adam

    The variables seem to be:

    Water – purity, quality, amount used

    Pot – materials used, properties including heat conductivity, leaching potential, pressures within the chamber, heat distribution

    Cooker – (in this case the same cooker used) type of cooker, temperature levels, consistency of heat source,

    Coffee beans – size, quality, density of coffee when packed,

    Filter – hole size, pressures within filter, the size of the inlet hole, depth and temperature of inlet,

    Method – variability in method of preparation

    and there’s more… probably much more

    I mean its going a bit too far to expect the guy to take into account all the variables. Unless you want to conduct a mass spec of the solution and then find levels of the various components contained, then this is a fairly good assessment – while being conducted in a home kitchen, with only his pants on. And all we want is a decent cup of coffee…

  25. Twoche Avatar
    Twoche

    Hi, i just decided to buy bialetti moca pot and before paying for it, I was searching on how healthy to use an “aluminium” moca pot. For many years before using such a stuff may be acceptable but what about the disadvantages of aluminium? I’m not sure to heat my coffee in an aluminium pot everyday. What do you thing about it?

  26. ะคะตะดะพั€ Avatar
    ะคะตะดะพั€

    guys, thread is epic. thanks all, I noted everything. Going to test “right” way to serve the moca coffee, but what is right? haha, looks like wholelife searching

  27. Armin Avatar
    Armin

    Good job! All information was very useful for a starter like me. ;)

  28. snaz pizaz Avatar
    snaz pizaz

    I’m wondering if you scourer the insides of your pots – they do look quite ‘scrubbed’.
    I’ve used an old style pot for 30 years. The lower well builds up a limescale with London water which certainly coats the metal walls and stops any potential for metal ‘taste’.
    I never scrub the insides like yours are. As i use mine almost every day, i just wash it out. Consequently the upper part is also coated thinly. I hear that a pot used repeatedly seeps about 4/5s less aluminium than a brand new or over cleaned pot.
    I’ve never tasted any metal taste i must say.

  29. Loukia Sensey Avatar
    Loukia Sensey

    hahahaaa this is such a neurotic post!
    And obviously, I can tell cause it takes one to know one, otherwise i wouldn’t even have stumbled on it.
    But besides the psychologic bias, it’s probably safer to use stainless steel over aluminium even if the difference seems pretty slim, details count in the long term.
    But the style problem remains!! It’s harder to find the classic old school italian look in steel version.
    Loved the canadian coffee branding by the way “kicking horse”, it’s perfect!!!!!
    Cheers!

  30. Loukia Sensey Avatar
    Loukia Sensey

    there you go:
    huge commercial brand, overstyled, overpriced, still aluminium. Is it part of the tradition? http://shop.illy.com/online/store/pf_cafetiere-italienne-moka_coffee-machines-moka-pots-pulcina-6cup-gl-P_fr

  31. Stephen Busuttil Naudi Avatar

    Great fast coffee from the Bialetti Moka, when following rules. I fill my 2 cup Moka with water till below the safety valve. I do not pack the not too fine grain coffee, just fill and remove the grains from the basket edges for a perfect seal when I screw on tight, low heat and remove from heat when you hear the noises the Moka does. Perfect coffee every time!!! Also simply love this toy, classic Italian design. Enjoy :-)

  32. Eddie Wilson Avatar
    Eddie Wilson

    I think your coffee is sub-par. I use (pre-ground) Lavazza qualita rossa and I always get a crema on the coffee with either aluminium or stainless steel stove-tops. There is no crema visible in your pictures. (I drink enough coffee that it doesn’t have time to lose freshness after opening – however I do keep it in a tin in the freezer to make sure.)

    I echo what others said about tapping down. Don’t do it. The filter funnel should be full to the brim, but the coffee should be loose. The percolation will not work properly if the coffee is tightly packed – counterintuitively, this will actually make weaker coffee, because the steam will form channels through the bed of grains.

  33. Einar Urke Avatar
    Einar Urke

    Hello. What a fun post.
    I have a question regarding the two pots I was hoping you could hjelp me with. I was wondering if it is possible to use the bottom half of the Venus pot together with the top half of the classic Moka Express?

    You see, having switched to an induction stove top rendered my beloved Moka Express useless. I could just buy a Venus, but prefere the look of the classic pot. A bit silly, I know :)

    Thanks

  34. Marc Avatar
    Marc

    I’ve seen these posted already, but need to stress the importance – do not tamp and do not fill the basket full. A pyramid with the peak at the height of the basket is perfect. Use low heat and don’t use water out a kettle. I suspect the metallic taste came from the kettle, not the moka pots.

  35. Anthony Avatar
    Anthony

    After 20 years of using aluminium pot I swapped to the Bialetti Venus Stainless Steel version. After a year, the inside of the bottom pot started to rust and it’s difficult to clean the inside of the top pot due to the design and difficult to reach gap. I don’t recommend it.

  36. Jutta Avatar
    Jutta

    I’m worried about the health effects of aluminum. Much scientific research has been done and results can be found. For and against. For this reason – even if small probability, I change my aluminium one to steel one.

  37. Tom Avatar
    Tom

    Help please!!! We use a medium and large aluminum stovetop espresso makers and although they make a great cup of coffee I am looking for a polished stainless pot where the inside of the BOTTOM of the freshly brewed coffee container, is flat like the aluminum ones for ease of cleaning. Every stainless maker I’ve looked at had the deep valley around the side which would (in my case trap the very fine grounds that got past the screen and dried up coffee) because we don’t clean our pots until we use it again which is usually only on weekends.

    Thanks!!!

  38. Mae Avatar
    Mae

    I have used an aluminum Bialetti moka pot for over 10 years.
    It is my favorite way to make coffee in the morning.
    I see several missteps in your process and experiment.
    First,and most important, I always use filtered water, never tap.
    I stopped using a blade grinder years ago, and now use a Burr type Italian made grinder for perfect espresso fine grind.
    I never fill filter to the top.
    And I never tamp it down, ever!
    Plus the obvious, use good quality fresh beans.

  39. Cindy Avatar
    Cindy

    I had to switch from the aluminum to stainless steel because I developed HUGE hives all over my body. At first I didn’t understand the cause: I don’t have allergies as a rule, but I went a specialist and had a bunch of tests done. The doctor was mytsified, too.

    His questions triggered the solution. A lot of changes had happened in the month this problem manifested, I kept thinking it would resolve on its own before I went to the specialist 5 months later. As I began to eliminate potential causes, the only one left as my new aluminum Moka express. I had broken my glass french press and wanted an unbreakable replacement that made great coffee. The hives began slowly but escalated until I had to take an antihistimine. I ordered the stainless Bialette and have been hive and antihistimine free for 2 years.

    A more scientific approach might be to send samples brewed from both types to have them tested for aluminum content, or all potential heavy metals. Better yet, to control for all variables, the water and unbrewed coffee would need to be tested, as well.

  40. Colleen Callegari Avatar
    Colleen Callegari

    I agree that a laboratory test of the brews and the pots should be done, it is highly likely the metals leach into the brew.

  41. Annabel Avatar
    Annabel

    What about Alzheimer’s from the aluminium?

  42. Dayna Avatar
    Dayna

    This blog is HILARIOUS and totally USEFUL. I came snooping as a neurotic worried about my alum Bialetti and ended up learning so, so much about making the best coffee possible. Stopped scrubbing my pot (blasphemy) and started lowering temps and slowing the process. I think any good Italian or person of the Catalonia region would agree that low and slow gets it gone beautifully. Again, Jeffrey… this is a fabulous blog… don’t stop the madness!

  43. Joe Black Avatar
    Joe Black

    Hi there, don’t know how rest of U but my biggest question and concerns is what we actually drinking when we have high temperature and aluminium, stainless steel or BPA plastics used in e.g Aeropress.
    As we know heave metals are deadly for our health, plastic is frozen chemical form.. Yeah I know amount of h.metals or chemicals is low but if u drinking that coffee for 50yrs..
    I’m looking for moka pot made from porcelain or covered inside with some healthier surface. Its hard to find. Any ideas?

  44. Ross Taylor Avatar
    Ross Taylor

    I am looking for a polished stainless pot where the inside of the BOTTOM of the freshly brewed coffee container, is flat like the aluminum ones for ease of cleaning.

  45. […] actually did compare their two versions: Bialetti Showdown: Aluminum vs. Stainless ? Jeff Werner and didn't find much difference. The stainless steel one lost their antique look. Reply […]

  46. Brian Avatar
    Brian

    I have used stove-top espresso machines for over 30 years and I would never go back to the filter coffees that are still being offered in certain eating establishments.
    The contributions in this blog are interesting, however there are two parameters that need further consideration:
    1/ Heating: All of the contributions seem to use electric elements for heating. I find that gas heating is more precise because you can control the heat precisely by setting the size of the flame and then remove heat completely at the end of a brew by turning the gas off.
    2/. Thermal Conductivity: Perhaps the biggest difference between aluminium and stainless steel in the current context is that aluminium is highly conductive and stainless has very low thermal conductivity. This means that water in an aluminium container is heated from the side as well as the base whereas the stainless container is largely heated from the base. The result is that steam can travel up the spout in a stainless container and ‘bubbling’ can occur in the top chamber long before brewing is complete. I suspect that this influences the flavour more than any other factor.

  47. Chad Avatar
    Chad

    I have managed barista restaurants in London and elsewhere, but at home have used a six-cup Bialetti style aluminum stove top for 25 years. I have found that pre-ground vacuum sealed espresso (Melitta Gusto Milano) works best, tamped down, due to consistent grain size. Home grinders are hopeless at this. Make your first cup (half fill the top basin) by placing on high heat just until it begins spouting coffee then take it off any heat. Later, after you have drank the first divine cup replace unit on low heat for 2 minutes to gently extract your second cup, which you can save for later.

  48. Mihai Avatar
    Mihai

    Temperature is too hight,if use hot watter fire must be under botton very low,water is hight need only pressure

  49. Mirza Avatar
    Mirza

    Guys I guys got my first red moka 6 cup aluminium Bialetti. Came home and notice cracks and scratches on the base of my coffee collector. Is that normal? They are like spreading cracks in what looks like a layer of aluminium paint with a little white showing between the cracks. All on the base of the collector. Did anyone see these? Are these dangerous to health? Do you see these in new or used ones? Thank you

  50. Kit Heart Avatar
    Kit Heart

    Hi all… I’ve got a two cup Ikea stainless Moka pot. I live alone and I always make an extra cup and leave it in the fridge over-night. Microwaved in the morning it’s delicious.

  51. JeffWernercunT Avatar
    JeffWernercunT

    Who is Jeff Werner and why is he such a twat?
    Ruining coffee then write a longass post to pretend he is an expert lmao

  52. Michael Lobiondo Avatar
    Michael Lobiondo

    I just bought one. There’s still aluminum parties after making 6 cups. How did you all solve that problem?

  53. Dina Avatar
    Dina

    I started suspecting that the bottom/tank of the new stainless steel Bialettis (and many other brands) have a magnetic coating -so they work on induction stoves.

    A few ppl have reported rust in the tank, but that s not possible in stainless steel -right?
    So there must be a coating (?)

    I don’t want to be switching from aluminium to stainless steel only to end up drinking magnetic particles -strange of me , I know!

    As for Jeff’s article, he is totally clueless, poor guy.
    But he gave us the opportunity to raise a few interesting points, so thanks Jeffy afterall

  54. Grace Deans Avatar
    Grace Deans

    Amazing research thank you…I was wondering is it safer to use stainless steel?

  55. Dudley Avatar
    Dudley

    Bialetti moka, 12 cup

    Jeff:

    I grind much longer and brew much cooler.

    I start brewing on the ten marker,on my stovetop, for 7 minutes, then turn it back to just below three. After the first 7 minutes, it then takes 2-3 more minutes for the coffee to begin coming into the upper chamber and it takes an additional 20 minutes to finish, brewing at a much lower temp, which I find brews a stronger and smoother coffee.

    Have compared taste to a drip brewer and cannot taste the metallic difference,

    BUT . . . taste buds are always a big variable.

  56. Gizmo Avatar
    Gizmo

    Everybody follows their own routine.
    The aluminum pot did not look well seasoned. Some start cold on medium heat. Some start with filling water tank using boiling water. This last method is much quicker! Brew with open top. As the brew begins to slow remove from heat and set in bowl of cold water or take to sink run cold water across water tank to stop the heat process. Pour the brew out into cups as soon as possible. If pot stays on heat too long the brew will have a burnt maybe even a metallic taste. Am not a fan of aluminum either. Though people all across the globe cook in aluminum every day from India, Middle east thru the orient, Africa and Europe. My parents used aluminum cook wear & percolator until they could afford to buy a fancy electric chromed one a mark of distinction in the working class fifties. And rarely used except for holidays, special occasions. Otherwise the aluminum pot or instant coffee ruled the day. Coffee is acidic but it doesn’t seem to strip off aluminum like tomatoes do. Our pot is covered inside with coffee oil resins. Cardinal sin is to wash the scrub the coffee container…or any of it for that matter and use non- chlorinated water.
    Chlorine is an oxidizer and will remove aluminum into solution though the heat may burn off the chlorine frankly just use good water….cheers

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