Hi folks, Many aeons ago when I was in high school (which is when I became a coffee lover) I bought a stovetop espresso maker (which I guess should really be called a moka pot) -- I retired it when I went to college and recently found it in a box in the attic. While it obviously does not actually make espresso, I understand that some people like the coffee that it delivers. Not having touched it in 20 years (or more, ikes!), I am wondering what people think of moka pot brewed coffee and what tips there are for getting its best cup. I vaguely recall that it was easy to burn the coffee -- probably because I used high heat rather than gentle heat. Thx in advance, --Edward
<Snip> people think of moka pot brewed coffee and what tips there are for getting its best cup. I vaguely recall that it was easy to burn the coffee -- probably because I used high heat rather than gentle heat. <Snip> Excellent instructions on our hosts' website, Edward:http://www.sweetmarias.com/brew.inst.mokapot.htmlGene Smith riding the wild learning curve, in Houston
I like it. Indeed you need to figure out the stovetop setting to just make it work. A couple of coffee-less runs will give you a good indication of the correct setting bearing in mind the pressure will have to overcome the grind and pack. I like a medium fine grind lightly packed. Clean it meticulously and keep a supply of any soft goods needed.
<Snip> I don't have a "manual" moka pot, but I do have a Krups Moka Brew, which probably produces a cup somewhere between that from a true moka pot and drip, and I love the flavour of the coffee that comes from it. As soon as I can convince my wife of the need for yet another coffee gadget, I plan to get a stovetop moka pot from Tom. He has a basic tip sheet posted at:http://www.sweetmarias.com/brew.inst.mokapot.html-mike -- Mike Gallant pischke