IMUSA USA B120-42V Aluminum Espresso Stovetop Coffeemaker 3-Cup, Silver (Pack of 1)
Original price was: $10.99.$5.89Current price is: $5.89.
Price: $10.99 - $5.89
(as of Jul 22, 2024 21:58:35 UTC – Details)
This IMUSA Aluminum Coffeemaker has the classic style your looking for in a stove top espresso maker, with the quality of a IMUSA brand product. IMUSA has been producing coffeemakers for over fifty years and is considered one of the top manufacturer of coffeemakers in the world. This coffeemaker makes 3 cups. It brews a traditional Espresso Coffee in minutes. Made for the stove top, it can be used on all gas, ceramic or coil surfaces. The bakelite handle provides for easy handling. Made from durable long lasting aluminum. Recommended hand wash only.
Note: 1)Too coarse a grind, too little coffee, or insufficiently tamping the grounds before brewing can all lead to inadequate pressure for a proper brew. 2)It is important to note that the amount of espresso extracted will vary depending on the grind size and amount and reprogramming may be needed when the size and amount are adjusted
Made with Durable Aluminum that Keeps Coffee Warm, Hand Wash Only
3-Cup Capacity with Cool Touch Handle and Knob for easy handling
It’s Small and Portable Design Makes it Easy for Sharing
Designed with a Flip up Top and Side Pour Spout for Easy Serving
Ideal when Making Espresso
Detaches for Easy Cleaning after using
Customers say
Customers like the appearance, ease of assembly, and taste of the coffee maker. For example, they mention it looks great, has a classic design, and is easy to clean. Some are satisfied with taste, and value. That said, some complain about leakage. Opinions are mixed on quality and size.
AI-generated from the text of customer reviews
9 reviews for IMUSA USA B120-42V Aluminum Espresso Stovetop Coffeemaker 3-Cup, Silver (Pack of 1)
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Original price was: $10.99.$5.89Current price is: $5.89.
Christie F –
Perfect Espresso Maker for Daily Use!
The IMUSA USA B120-42V Aluminum Espresso Stovetop Coffeemaker has become an essential part of my morning routine.Efficient Design: Brews rich and flavorful espresso quickly and consistently.Easy to Use: Simple operation with a sturdy handle for safe pouring.Compact and Durable: Made of durable aluminum, it’s lightweight yet robust.Classic Design: The silver finish looks sleek and complements any kitchen decor.Affordable: Offers great value for the quality and performance it delivers.Highly recommended for coffee enthusiasts who enjoy a perfect cup of espresso at home!
Moe –
Nice ‘little’ pot
I love this little coffee pot. The coffe comes out extremely hot, which I love. The only issue is that I bought a six cup size and it only produces about six ounces. I’m not really into shots of Expresso, I just like strong coffee. I thought a six cup maker would make more than one small cup to drink. Maybe the nine, or twelve cup size will produce a ten ounce cup of coffee. The coffee taste great and it brews relatively quickly (about 3 minutes, or as quickly as, you can boil water). It’s easy to cleanup and no filters to waste. I love everything about this coffee pot, but the misleading capacity. Enjoy! All the best…UPDATE 3/23/24The more I use this pot, the more I like it. This pot takes time to ‘break in’, or ‘season’, as they say. At first, I was a little concerned about metallic taste and residue. The interior of the water reservoir, initially built up what looked like water impurity/calcification layer on the bottom, but that has disappeared. Maybe using distilled water would have prevented this, but I wasn’t too concerned because I drink the water. Drying it after use may help too.Keep in mind, this isn’t a ‘clean’ cup of coffee, but it’s not ‘chewy’ either. Those of you who have had a cup of chewy coffee, know what I’m talking about. The coffee ‘dust’ seems to diminish with long-term use of this pot. Tip- don’t fill water over the brass pressure release valve. Evidently, some people don’t read instructions. Hopefully, that category will read this review.I don’t put the pot in the dishwasher, or use any type of soap. I dump out the used grounds (great for house plants, or veg gardens) and wipe everything thoroughly. Part of the problem with the water reservoir may have been leaving droplets in it between use. Cleaning and drying everything thoroughly makes this pot better after every use.This coffee is as hot as it could possibly be, being made from steam, but it doesn’t burn, because the finished coffee is in it’s own compartment, away from the direct heat source. The simplicity of this system could not be any better. There’s no electricity, switches, wires, buttons, tubes, possibility for leaks, etc. You put water and coffee grounds in it, boil and it gives you a fresh, strong, steaming hot, cup of coffee. No way it could be easier, space saving, or more efficient.The best part and the point of this update, is the coffee taste better with use, over time. Don’t give up on this pot initially. It definitely takes time to break in. Every batch tastes better than the last. â6/16/24 updateI mentioned in an earlier part of this review that the brew was not very clean, ie. particles of coffee grounds moves to the drinking pot, in the stream, during the cooking process. This phenomenon gets better over time. I reiterate, all I do to clean is wipe out the coffee pot with a cloth. I think over time, the little holes build up a bit of coffee residue and the holes become smaller, filtering the steam at a higher level. This little pot makes the best coffee I have ever made.
pueo –
Better Late than Never (or, A Late Start is Better than No Start)
Warning…Rambling review by an old geezer…read only if you have too much time on your hands, lol…Turned 77 this Christmas and just recently discovered the joys of Moka. I love strong coffee…drink my coffee black, my espresso straight, and enjoy fooling with my Aeropress…and was totally blasé about moka pots. Weirdly, a scene with a moka pot in an action K-flick (making espresso outdoors with a small camp stove) piqued my curiousity, and thus began my odyssey into the world of moka pots. Thank you Netflix/Ballerina…lots of John Wick style action by the petite protagonist, and if you like strong kick a– female leads, this is a good one! Check out the opening scene to see if it’s your cup of tea, err espresso lol. After researching and watching way too many YouTube videos, I looked to Amazon for something cheap to fool around with. And here we are with the subject of this review: the 3-CUP IMUSA MOKA POT.The key word is “cheap” as I only wanted to test the waters. Incredibly, I snagged this Imusa for less than a Starbucks flat white…a fraction of the $30 for a Bialleti. Surely a moka pot for less than $5 must be poor quality right? Wrongo! What I got was solid, nice build quality, highly polished, equal in appearance to pictures of Bialleti…and proved every bit as functional. It even has a real silicone gasket, unlike Bialleti’s rubber gasket that always hardens and cracks, as revealed in many videos. Imusa made it right and gives us a bigger bang for our buck. In one “Top 10 for 2023” list on YouTube, Imusa was #1 and the original granddaddy, Bialleti Moka Express was #8. $5 vs $30…go figure.With clear ideas of what I wanted, I invested the good part of a morning brewing 12 test pots to decide on the brewing process for me. The constants were the coffee (Lavazza Italiano), the grind (mid-fine), water quantity (touching the relief valve), and the heat (medium, then off after 1st drops). I must confess having a strong bias for generations-proven traditions over new techniques. So instead of coffee experts like James Hoffman, I trusted hosts who learned moka from their mothers or grandmothers. I also wanted to learn about Cuban coffee. Cubans adopted the moka pot (cafetera) as their own to make cafecito, their own sweet version of espresso (imo, the best dessert coffee hands down). Cafe Cubano is a big reason why Miami makes the list of top 10 coffee cities in the US.After my tests, I decided to use the classic methods that have worked for generations of Italian and Cuban families…including a couple of steps that many consider disputable (even wrong).Going against common advice, I pack my grounds. Unlike the classic Itallian method, Cuban families have packed their grounds for generations. Don’t think “tamping” which is typically 30 lbs pressure for espresso…think “squishing.” As one Cuban host said “We like it strong and dark, so we fill it to the top and squish it down, and fill it some more.” Using a 54mm dosing funnel, I overfill a couple extra spoons, stir with a WDT tool, then pack (squish) it down to the top of the funnel. I consistently get a creamier, smoother, overall better coffee…that’s a little bit closer to true espresso…with no increase in bitterness using proper heat management (keep it to a dribble). For me, packing the grounds is a must and no one will convince me that loose is better.Following (blindly?) coffee guru Mr. Hoffman, many have been jumping on the bandwagon and preaching as gospel to use preheated water…based on some “theory” that using room temp water will “overheat” the coffee grounds while the water heats up, resulting in a bitter brew. Huhh? Coffee is roasted between 180 to 250°C (356 to 482°F) for up to 20 minutes. Is it even rational to believe that a few short minutes in the low temperature of the moka pot while the water is heating up (less than 100°C) will overheat the grounds enough to alter the extraction? Doesn’t that just attack your common sense? After four test pots, my palate couldn’t detect any difference. I believe that the palates of those preaching this would also not be able to taste a difference. In fact, one host admitted he couldn’t taste a difference, but just recommends preheated water to speed-up the brewing, lol. It’s an EXTRA (and unnecessary) step folks. Stay off the bandwagon and just do as generations of families across Italy and Cuba have done and still do…just fill your pot with tap water (filtered if your tap is bad). I’m blessed to live in a city with tap water from underground aquifers that annual independent testing (Purdex) prove purer than every bottled water tested, including big names like Aquafina, Crystal Geyser, Dasani, Fiji, Pure Life, and others.Do I regret ignoring moka pots till now? Yes. But as my headline suggests, I’m thankful and delighted to be starting now. If you’re sitting on the fence, take a leap of faith and jump into the world of moka…start enjoying a different style of coffee. The price of admission is just one Starbucks drink. My $5 Imusa is as solid as they come and I don’t feel a need to upgrade (spend more). I look forward to brewing gallons of joy before I’m done, one demitasse at a time. I can’t wait for my moka pot get that used patina like those dull, well-seasoned ones in the videos. And like the millions of moka pots drying on sinks across Italy and Cuba, my moka pot will also never be touched by dish soap. Lol… ã
Kaiser V –
Touchy, but brews good coffee.
Very simple, but it worked very well with some trial and error. Right off the bat, WASH the whole thing with soap and water. There was a white film, likely from machine oil from the dye they used to cast the aluminum into to create these. The gasket works fine, but it needs improvement; over-tightening the base and top will result in a leak, so no more than hand-tight is necessary. The lid handle screw is steel/zinc into plastic, so be careful not to batter and break it. I applied some high-temp Loctite for plastic/steel to help. The hinge for the lid is just a small steel pin between the aluminum pieces, which is a very easy breaking point if the lid is open and is inadvertently bumped or knocked over. Dialing in the heat is a big must to help it not over-pressurize and create a gasket leak. Overall, it’s not bad for its intended use. I just used some Zuban generic coffee for its first try and made some very tasty dark espresso. It’s definitely worth the cost.
Jimmy Jameson –
Fue un regalo para un amigo quedó fascinado con la funcionalidad y lo practico de poder hacer un buen café rápidamente
Joe U –
Good basic. Very solid. With no filter in, it will explode open . . . coffee all over the kitchen floor, ceiling and windows, but no casualties, and no damage to the pot. Damage to reputation, but that’s my stupidity,
EDINA CHIGUSA ODO RECHI –
Muito bom, mas ficou muito pequeno para o fogão, tem que fazer uma adaptação.
Blanca Munoz –
Perfecta para los café expresso
Cliente de Amazon –
 Revisé varias opciones de precios un poco más bajos pero tenÃan reseñas que indicaban ciertas fallas. Ãsta costaba unos pocos pesos más pero con buenas reseñas y no decepcionó: buena calidad de materiales y de construcción y vale solo 1/3 del precio de la bialetti equivalente (3 tazas). El café empieza a producirse a partir de 2 minutos de que el agua está hirviendo y se le pone la jarra y el embudo. Tengo una bialetti de 6 tazas y no hay ninguna diferencia en la calidad del café ni en la calidad de la cafetera.Veo que muchos compran por primera vez cafetera italiana y no conocen bien su funcionamiento. Como consejo para principiantes:1) pongan primero a hervir solamente el agua en el depósito. Cuando esté hirviendo retiren momentáneamente del fuego, agreguen el embudo con el café, tapen con la jarra y pongan al fuego a la temperatura más baja posible y dejen la cafetera destapada. Cuando el café empiece a salir no se esperen a que salga toda el agua (eso provocará un café más amargo), sino que retiren en cuanto vean que el liquido que sale de la chimenea tenga un color caramelo claro. Es decir, solo dejen la cafetera en el fuego mientras el café salga de color fuerte primero (acidez) y color caramelo fuerte-regular después (dulzor). Retiren del fuego y sumerjan la mitad de la cafetera en agua ambiente o frÃa (igual pueden usar el chorro de agua de la llave, pero es mucho desperdicio). Si dejan que el café se siga extrayendo (color caramelo claro o casi transparente) solo estarán extrayendo amargura adicional.2) Lo ideal es que generen un producto que pese entre 3 y 4 veces el peso del café molido. Si no tienen báscula, pueden guiarse por el hecho de el café empezará a salir de color caramelo claro y la cantidad de café en esta jarra de 3 tazas estará a 3/4 de altura tomando como base el fondo de o jarra y donde comienza la hendidura de la boquilla.3) No olviden que deben usar café de molido mucho más fino que para americano pero no tan fino como para expreso. Si el café empieza a salir a borbotones, es porque están usando fuego muy alto o grano muy grueso. Es decir, aunque la cafetera debe usar como insumo 3 tazas (150 ml), el café que van a generar es de unos 50 – 90 ml.Por último, si ustedes están acostumbrados a tomar americano o café soluble, tomen en cuenta que esta cafetera genera un café muy diferente (menor cantidad, pero más cuerpo).