GROSCHE Milano Stovetop Espresso Maker Moka Pot 6 espresso Cup 9.3 oz Pink

This is a bit of a learning curve, but the expresso-experience is good. I needed a Stronger Brew for Early am,..& I believe this new unit will help enrich my morning experiences.

Much better quality. Easier to make coffee with slow extraction and not bitter. Minor learning curve but a great purchase

I really like this moka pot. It makes a strong, rich cup of coffee and is a nice alternative to a larger espresso machine. Once I got used to how it works, it was simple to use and easy to fit into my morning routine. The handle feels sturdy and comfortable, and the pot itself feels well-made. I also like that it does not take up much space on the counter or in the cabinet. The coffee comes out bold and flavorful, especially when I use a lower heat and don’t rush the brewing process. The only downside is that it has to be hand-washed, but that is not a big issue for me. Overall, I am very happy with it and would recommend it to someone who enjoys strong coffee at home.

This is a review, along with some general tips, because using a moka pot is great, but they have some quirks. :) So, the review. This is a pretty good little pot. I ordered the white 9-cup version. It's a little big for my hands - my hands are 6.5 inches (16.5cm) from the tip of my middle finger to where my palm connects to my wrist, right at the bend. I find that I can't quite get my fingers around the sides of the bottom half to get a good grip when screwing the top onto the bottom. I have to hold the bottom from underneath to get enough leverage for a tight seal. Not a big deal, but if you have small hands, or have joint pain, you might want to go with the 6-cup instead (if the base is narrower - I'm afraid I don't know). The threads are a tad rough, but the sections screw together smoothly, and a nail buffer took care of the prickly little machining bits. To me, not a big deal. I've had worse on newly purchased wrenches. The enamel is good. Evenly applied, there's no rough patches, chips, or missed spots. One thing I was disappointed about was the handle, purely from an aesthetic standpoint. I probably didn't read the description closely enough while switching between colors. I had been looking at the black pot, but purchased the white, because it looked like it had a wooden handle. It's not. There's nothing wrong with the handle - it doesn't get hot, and whatever material it's made out of is kind of a 'firmly microfibery' texture that's actually very pleasant to the touch. And it does look good. Just not what I was expecting. That's what I get for not reading the description more closely. My bad. In making coffee with it, it showed an issue that is very common to many, many moka pots, across all brands. A little finagling, and the issue is now resolved (more about that in a minute), and this pots works very well. What issue? It sputtered and spit when the coffee exited the spout in the upper chamber. Now, as I said, this is a common issue, which, I have found over the years, to have a couple of easy fixes. First probable cause of spittering (new word!) - the burner temperature is too high / you're trying to make coffee too fast. I've found the best way to use moka pots is to preheat your water to ALMOST boiling (200-205F/90-95C) in a separate container (pot, microwave, electric teakettle, whatever) then fill the bottom to just below the vent, put it all together (be careful, it will be HOT), then put it on the burner on LOW heat (see pic). I have a gas stove, and the burner I use is actually the one designed for melting butter or chocolate without burning it. It's on a setting of between 2 and 3, out of 10. Yes, that's low. But 3-5 minutes later I have a very smooth flow of coffee that isn't burned and bitter. Yay! Second cause of spittering is a not quite tight seal. This could be because you're not screwing the pieces together tight enough, or (more commonly) the basket where you put your coffee sits just a hair (and I do mean a hair!) too low, and the seal isn't quite perfect. To be honest, I have 4 moka pots (the Grosche is my 5th) including a not-cheap Bialetti, and all but one has this particular problem. (The good one is a $5 yard sale purchase from 8 years ago. Doesn't even have a gasket. Just screws together and works every time. Go figure.) But there's an easy fix. Use 2 wraps of PTFE (teflon tape). See pic on how to apply. Squinch it up under the lip of your basket and you're good to go. Yes, even my Bialetti got this treatment. One more tip - dont tamp your coffee down. Just tap the outside of the basket with your fingers to settle the grounds a bit, and level it off. Just trust me. It works so much better. All that aside, I do like the Grosche moka pot. It's pretty, it feels good in my hands, and it really does work well, if you understand how moka pots work. I would definitely recommend it as good value for your money. Cheers!

I have had this Moka Pot (or how us Puertorricans call it, a GRECA) since May 2024. I purchased the white one which is super cute (but will stain unless you power scrub it every single day - however, I personally do not care about the stains as much as I care about it working). This greca is AWESOME! I am at over two years of using it and it still works amazingly (I use it every single day, sometimes twice a day). Definitely would recommend to anyone. And once mine breaks, I will re-purchase this same moka pot again (except maybe the biggest one next time haha). I have the 9 espresso shot size.

This espresso maker is easy to use and makes rich, flavorful coffee. It heats up quickly, feels well made, and is easy to clean after use. A great choice if you enjoy making espresso at home. The price is fair for its good quality. The size it’s perfect for a 5 or 6 cups of espresso and so the water capacity.

Works great! Made very well with Hugh quality materials. the 3 cup is TINY. This is very much for an espresso style shot vs a cup of coffee. If you want a cup I’d recommend the 6 cup size.

I LOVE this thing. I am an espresso fanatic/fussy espresso drinker and this thing has saved me during the pandemic when all my favorite espresso spots were closed. To be clear, it won’t make espresso in its truest form, BUT you can make very strong, caramelly wonderful coffee in this thing. And it’s close enough to espresso that I can pour it over ice and feel totally satisfied with it. I feel like Ron Swanson here when he says as he promotes snake juice, “son, you should know my recommendation is essentially a guarantee.” I can’t overemphasize enough how fussy I am about espresso/coffee in general. Most American coffee shops use some light roast that produces a tangy, sometimes sour shot of espresso or, they let the shots go bad and serve a burnt, bitter espresso, and it’s infuriating because if this is the business you’ve chosen to go into, you should probably know a thing or 2 about it. Genuine, good, Italian espresso should be rich, roasty, caramelly. I have an automatic espresso machine at home (gaggia brera) and I have been more satisfied with the “espresso” I can make with this thing (I’ve found it’s all or nothing with automatic espresso machines; if you can’t afford a top of the line one, don’t get one). In essence espresso is a small, super concentrated bit of coffee and this is that. I can control the other variable— the quality of the beans, the grinder I’m using, etc. Tips: Use filtered water. It matters. USE HOT WATER. The longer you expose coffee to heat, the more bitter it becomes— so don’t put cold water in and then start your brewing or your coffee is exposed to heat all the longer. Instead, heat your filtered water to a boil separately, then pour into your moka pot, add your coffee, screw on the lid, then put it over the heat to brew. It’s faster and better this way, trust me. Use a burr grinder (cheap handheld is fine!) to grind your beans fresh right before you brew. (If you don’t know, a burr grinder is better because there’s less friction/heat in crushed the beans between ceramic burrs than in chopping them with metal. Again, the less heat coffee is exposed to, the better.) Don’t believe the rumor that old crusty, burnt coffee in your pot is “flavor”. It’s a lie. Clean your pot well after each use. I know you’re not supposed to pack the grinds in too tightly, but I squeeze in quite a lot because I want a concentrated cup, and because I can get a bit of crema this way. Lastly, if you want espresso-tasting coffee, you need to buy an espresso roast. It will be darker and sweeter than lighter roasts. If you don’t care about it being espresso-ish, use whatever coffee you want. Why should you buy THIS moka pot over the hundreds of others on amazon? Because it works beautifully, is made well, and the customer service is like, bananas B A N A N A S great. I’ve had this thing for months and I am just getting around to the need for changing the gasket, which is fully expected with any moka pot and totally fair. I reached out to them to price theirs since I couldn’t find it on amazon, and not only was the woman I spoke with delightful and eager to help, they’re sending me a handful of replacement gaskets free of charge. They didn’t do anything wrong and they’re still going out of their way to help me. If you’re not sure if you want a moka pot or which one you should buy, just, buy this one. Hello, my name is Ron Swanson. In general I try never to speak with people, but I have been drinking this Snake Juice [insert grosche moka pot] thing and it’s damn good. You should buy it.

Purchased as a gift for daughter. She absolutely loves it.

Sin problemas, la uso diario varias veces al dia !!!

Forget about those expensive espresso machines, my friend recommended this Moka pot to save me the trouble of cleaning it. This, along with my electric milk frother, produces the best cappuccinos and lattes for me. Few tips and suggestions 1. Keep it low and slow. You must brew this on a low flame. My stove's lowest flame setting produces flawless results every time. If the flame is too high, the coffee may be scorched. So take your time and let it unfold organically, and you'll always have a perfect espresso. 2. Decent coffee is the most important part of making a good espresso. Don't be stingy with the coffee. Use high-quality espresso ground(or beans if you grind your own). Harris Strong Coffee Ground is what I use. However, I recently learned that the best way to have a flawless coffee is to use beans, therefore don't be scared to invest a little extra for a good espresso grind (i already ordered one).

I had initially planned to buy a Bialetti moka pot, but some research suggested Grosche Milano product quality was actually better. I went with the Grosche and I'm been very satisfied with it. This coffee maker is beautifully designed with a shiny silver coloured coating over the aluminium body. It looks great sitting on my kitchen countertop. It feels sturdy and well built, with impressive overall quality. Notably, it has a silicon seal which lasts longer than the cheaper plastic seals used by other manufacturers. Most importantly, this product makes excellent coffee every time. Do not compress the coffee grounds; just lightly level off the surface. This will allow the steam from below to pass easily through the grounds. My only complaint is when pouring the coffee, a bit trickles down the side. That's minor though and can be avoided by pouring slowly and as close to upright as possible.

Excellent product. Very user friendly. As a single household member, I found it very convenient and hassle free. Cheers!