Krups Moka Brew Coffeemaker  Product Reviews

"i like the moka express- i usually use a french press or make expresso, but this coffee is very smooth, and is quite easy to make. cleanup is a cinch also.- use a fine grind for strength- if you wait awhile, i bet the price will go down - it seems to be pretty well made- in general i like it alot. "

"I have owned the KMB for three years and we use it every morning. It makes 40 ounces of wonderful coffee in a way that brings out the more subtle flavours of whatever coffee you use. And whilst that is a good thing, if you use really terrific freshly ground and freshly roasted beans, be advised that it also will bring forward the truly nasty flavours in the canned preground stuff that passes for coffee as well. The basics: put the water in the water reservoir/receptacle--that metal thing with the heating coil in it. Place the receptacle lid back on it, making sure the rubber seal fits well. The "tab" goes toward the back. The carafe receives the brewed coffee after water runs from the reservoir, up the side channels as steam, is converted back into very hot water as it gets further from the heat source, and then is dispersed through the grinds and lid apparatus. I find that I get the best results if I use between 55 and 60 grams of coffee ground finer than for drip, but not as fine as that which I use in my espresso machine. I grind right before brewing and transfer the coffee from the glass carafe into an insulated pot as soon as it is done. The KMB does not have a keep warm function (which to my mind, is a good thing). The pot comes with 100 filters. You can use the filters sold for percolators (just don't punch out the stem part) if you cannot find replacement filters. You can also use the cloth filters sold for use with vacuum brewers or you can cut the right sized filters out of ones designed for other pots. The cloth filters are my choice, as they let the flavourful oils into the pot. It is hard to characterize exactly what is different about the taste of KMB brewed coffee. It is not really like stove top espresso made in a moka pot, and it is not like a cleaner cup French Press either. And whilst I can't describe it accurately, I can say I love this pot so much that when it was taken off the market for a bit, I bought two extras--just in case. BTW: if you happen to be a home roaster, one of the things you will like about this pot is that it can be used with really fresh beans without having to pre-infuse the grounds and without the overflow mess that so often happens with drip pots."

"Perhaps at some point in time the Moka Brew will be imported again. It is my understanding that they have been in use in Europe for years and I imagine they are quite popular there. I bought mine, in spite some of the negative reviews in Oct of '05. I have used it daily for a year and a half, and I dread the day I can't make coffee the low pressure steam way. I've been roasting my own coffee for about 3 years, though I am not a coffee nut. I just love good, not bitter, not burned coffee. Just so anyone reading this knows the current status; Moka Brews have been selling on e-Bay for around $165 to $195 + . There is a reason for that, this is a superior way to make excellent coffee in the kind of quantity we 'mericans like. As to the, in my opinion, nigling complaints by some folks who probably are better off with a MR Coffee: (1) A pair of sharp scissors, an 8oz margerine cup lid, and a modicum of creativity will solve the filter "problem." I use an Irwin 4in Quick Clamp to clamp 8 or so Melita 8-12 C basket filters under the plastic lid and cut circles the perfect size. I use two at a time as they are very thin. Problem solved. (2)No, it ain't automatic and it doesn't keep the coffee hot, and you actually have to THINK as you are pouring the water in! I relegated my more expensive Cuisenart to hot plate duty and turn off the MB as soon as the coffee is made. I take the lid off the boiler chamber immediately so the heat of the element drives off any residual water. There is no way I would waste the life of the MB to keep coffee hot; if you could just buy a new one, maybe, but not now! (3)Yup, you have to experiment, and learn how it works, but it is well worth it. To the complainers out there who are using theirs as doorstops, If you will send those doorstops to me, I'll send you the cost of the best Mr. Coffee you can buy at YOUR local WallMart and a pound of Sam's best coffee. Send those used Moka Brews to Rod House at 408 E. Field St. La Veta, CO 81055! And THANK YOU in advance! Rod House :)"

"We own a Pavoni espresso machine and needed a coffee pot brewer for convenience when serving more than one or two people. The design of this machine seems to make sense for those who prefer pressure brewed coffee. Simply stated, the 468 doesn't make good coffee. It's not anything like espresso, and it's terrible drip coffee. I actually didn't realize how bad it was compared to typical home machines until I had coffee at a few friends houses recently and realized that drip brewers could make fairly good coffee. Let me be clear - this machine makes worse coffee than any diner or fast food joint. We've tried all kinds of coffee, grinds, and concentrations. We've tried tamping, double filtering, bottled water, you name it. Don't buy this if you think it will brew better coffee than a standard Mr. Coffee or equivalent. It won't, and you'll be mad about the money you wasted. You'll notice they aren't carried in stores any more (William Sonoma dropped them and last time I went in to get filters they denied they ever carried them!) and I bet the reason is all the complaints they must have received."