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Topic: Moka Pot mix (2 msgs / 102 lines)
1) From: Clifton Burkett
I am just starting to play with the Moka Pot. I was wonder what some of =
the
favorite beans are for use int the Moka Pot for others? Is the tendency =
to
roast for espresso extraction or closer for drip? 
I did three roasts last week that was running low on so I mixed them and
they seemed to play well together in the Moka. Roast # 1 was a Harar, =
roast
# 2 was a Mandheling Grade 1 and roast # 3 was a mix 1/3 Monsooned =
Malabar,
1/3 Aged Sumatra and 1/3 La Minita. Very earthy with lots of body but =
not
quite enough high notes for me otherwise very good, Lot of creama. With =
the
Hottop I regularly have to figure out what to mix to come up to 9 oz of
beans. 
I did a Panama decaff yesterday that seemed too thin in the Moka Pot for =
me
at 1 day rest. I also did an Kenya AA decaff that was nice at one days =
rest.
I'll try a bit more tomorrow night. Tonight I roasted a 1/2 Harar decaf =
and
1/2 Toraja decaf mix and a batch of Indian Pearl Mountain Peaberry. Both =
of
those I took into 2nd crack for about fifteen snaps. They will be for =
later
in the week.
So what are some of the favorite beans and roast levels for the Moka =
pot?
Clif - SomeWhere in Florida with 
Odie the Corgi and  Garfield the Tabby

2) From: Tom Ulmer
Don't know if this is exactly what you're looking for and I've always
wondered if it was just MY mocha pot...
It seems to me that the mocha method of extraction enhances the
earthy-chocolate end of the roasts and flattens the brighter flavors.
I have done some roasts where the brighter end needed sunglasses in my
opinion and the mocha pot worked wonders. The last time this happened I was
blending brasil, panama, & costa rica. I am thinking the costa rica was much
denser than my perception... anyway the resulting brew was very bright and
everyone who drank it commented about a huge caffeine buzz. The mocha pot
tamed it.


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