HomeRoast Digest


Topic: mocha pot (7 msgs / 189 lines)
1) From: petzul
So I like the Panama as espresso, and since I am not wired enough I am 
now going to grind some for my Moka Pot to digest.
Just to see if I can tell much difference.
I will grind coarser (like for drip) and use the same proportions of 
water to coffee.
More to come..
PeterZ
May get a real espresso machine yet, here in LHC.

2) From: MSMB
How about a Mocha Pot; what should you look for in a good one.
My wife and I used to use one years ago and I cannot recall anything aobut
it or why we stopped.  Today, I saw a 12 cup one at a very economical price
and I could not resist.  I imagine that workmanship is one thing that
distinguishes one from another.  The steel in the one I just bought is
pretty thin.  Also, the handle was a little thin also and I expect that it
breaks easily.  But regardless of this, do they all brew the same quality of
coffee.  I was actually a little disappointed.  I probably did not put
enough coffee in so the taste was a little washed out.  I also seemed to get
a little bitter or sour taste I figure that the metal on the pot was
probably too new.  Also, my Costa Rican beans were roasted very light; maybe
too light.
Any suggestions?  Does the quality of the mocha pot affect the coffee and
how?
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3) From: Dean De Crisce
Sometimes the cheap ones are greased and the gasket is poor quality rubber...leaving the coffee with a rubbery taste. Clean the machine well...boil the gasket and/or consider replacing it with a higher grade.
Dean De Crisce
Sent from a Treo phone.

4) From: raymanowen
"...my Costa Rican beans were roasted very light"
Quantify "very light."  My CR Peaberries are 7 days post C+ roast- my
lightest- and the flavor just exploded in the mug as I brewed a Steinway
this morning. Again, it was 25g of a 1:1 blend of the CR with Ethiopian
Harar Green Stripe in the 16oz Captain Morgan stein.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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5) From: MSMB
I made a mistake.  Those weren't my costa Ricans they were my Colombian
decaf... and I had only just roasted them... no rest at all.  I guess that
could explain it.

6) From: raymanowen
Resting is not all it's cracked up to be. When Tom or anyone else cups
coffee, how much rest does it get after roasting? The cupping standard is
Zero. All coffees get the same.
If the standard were Three Hours, no cupping would ever get finished.
Many coffees are fabulous in a Steinway right out of the roaster. At that
point, the brew gets noticeably better after a few minutes' time. Then I can
brew at several intervals over the period of time a 400g roast lasts.
Boring coffee? Maybe on Mars...
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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7) From: Brian Kamnetz
I have several moka pots, all stainless steel, all from Tom and Maria.
I've seen the cheap moka pots at Walmart, and I consider the cost of
the quality moka pot to be the difference between what I would for a
tinny one.
As far as using moka pots, different people have different methods. I
grind very finely; if I grind more coarsely the flavors seem to get
thinner.
I use very low heat, just barely hot enough to keep the coffee barely
seeping out. I try to remove it from the burner before the spurts of
steam start, and place it into a water bath to stop it at that time.
I suggest starting with my method (or one of the other methods that
people offer - I know Kris uses moka pots quite a lot), and then start
varying one thing at a time to see what changes produce moka pot
coffee that you like the best.
Brian
On Thu, Aug 7, 2008 at 10:59 PM, MSMB  wrote:
<Snip>
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