HomeRoast Digest

Topic: Moke pots (20 msgs / 384 lines)
1) From: Brian Kamnetz
I was looking at Tom's moka pots and wondering about trying one, though I'm
quite happy with my press pot coffee. A number of years ago I made coffee
for a while with a cheap metal "stovetop espresso" pot. The top screwed off
the bottom. You put water in the bottom, inserted a filter, put coffee into
the filter, then screwed on the top. I wasn't all that impressed, though
it's been several years and I can't really remember much of what the coffee
tasted like. After a while I went back to press pot coffee.
 I'm wondering whether coffee from Tom's moka pots would be any different.
Also, at that time I was using a Krupps whirley-blade grinder; how much
would that hurt the performance of "stovetop espresso" maker, do you think?
 Thanks for any input.

2) From: Brett Mason
probably similar...  But if you want a great cup from a mokka pot be
sure to heat it up slowly - don't scald the coffee...
On 11/18/05, Brian Kamnetz  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

3) From: Sandy Andina
I've found whirleys to be fairly innocuous for paper-filter drip.  
However, for espresso, you can't grind fine enough with it without a  
significant amount of "fines:" dust that sets up like concrete around  
the blades and bottom of the container, and it even works its way  
through the mesh of a Swissgold filter.  And for press pot, it cannot  
grind uniformly coarsely enough.  For any "stovetop espresso" maker,  
even a $5 flip-drip aluminum machinetta, it's a disaster. Feh.
On Nov 18, 2005, at 4:43 PM, Brian Kamnetz wrote:

4) From: Brian Kamnetz
 That makes sense. It seems that one thing I didn't appreciate about the
"stovetop espresso" coffee was a muddy characteristic; it's easy to see
where that may have come from the fines suspended in the coffee, and also
overextraction of the fines. (Incidentally, I now use a Zass grain mill, an=
also have a 169DG in reserve.)
 Do people generally taste a significant difference between a given coffee
brewed in a press pot as opposed to prepared in a moka pot?
 On 11/18/05, Sandy Andina  wrote:

5) From: Tom & Maria - Sweet Maria's Coffee
I pre heat the water to avoid scalding the coffee - it makes it a 
little hard to attach the top and bottom after you put the hot water 
in the bottom, then screw on the top without spilling, but it means 
that you start siphoning water through the coffee and into the top in 
about a minute, maybe less. I think you can really make a ncie cup 
this way, especially in an "ibrik" style of strong coffee, with 
Yemeni or DP Ethiopian coffees.
Is Moke plural of Moka?
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

6) From: Matt Henkel
And, for those of you who have tried the Krups Moka Brew, what is the
difference in cup quality between the two?  I'm currently looking at
adding moka to my repertoire and have been questioning whether or not to
go stove top or electric.

7) From: Demian Ebert
I made one just this afternoon with some Oaxaca Pluma Tres Oros at FC and 5
days rest. It made a great very rich cup of coffee. It is very different
than press pot (which we drink all the time). Something about the process
extracts a different mix of flavors. I like them for the afternoon when I
happen to find myself at home and the espresso machine is not on.
 I don't preheat my water, but have a small burner that focuses the heat on
actual base of the moka pot. Also, I'll pull it off the heat as soon as it
starts to spit air from the center tube. I think this helps keep the coffee
from getting the bitter flavors from the tail end of the process. Kind of
like cuttiing the tail end off your espresso pull.

8) From: Brian Kamnetz
I saw "Moke" in the subject line when I received my own email. The first
thing I thought of was how a subject search for Moka would not pick up this
thread. It is the result of trying to slip something in when I didn't quite
have time to do it correctly. My apologies.
 On 11/18/05, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:

9) From: an iconoclast
On 11/18/05, Matt Henkel  wrote:
I've never tried a stovetop moka pot, but I do own 2 Krups Moka Brews.
 I love the coffee from this thing.  They are spreading around the
family.  Just a great cup of intense flavor and so simple. I have a
hard time thinking I will ever use a different coffee brewer.
Good luck,

10) From: Edward Spiegel
At 6:50 PM -0500 11/18/05, Brian Kamnetz wrote:
Moka pot coffee when well-made is very different from press pot--just as press pot is very different from drip or vac pot or espresso. Stovetop espresso is a total mis-nomer. The brew that moka pots (same thing as stove top espresso) is a great cup in its own right. Just remember it isn't espresso. Grind the coffee for drip  not espresso. Heat the water slowly. Don't tamp the coffee either.

11) From: Peter Schmidt
On 11/18/05, Matt Henkel  wrote:
I've never tried a stovetop moka pot, but I do own 2 Krups Moka Brews.
 I love the coffee from this thing.  They are spreading around the
family.  Just a great cup of intense flavor and so simple. I have a
hard time thinking I will ever use a different coffee brewer.
Good luck,
Matt and Ann,
I have to throw in my 2 on the Moka Brew.  For single cups I prefer my SG
french press, but for two or more mugs the Moka Brew is great.  Deep, rich
flavor and very straight forward.  The advantage of the stove-top moka pot
would be its ability to produce smaller amounts.
Ann, have you found a good source for the M/B filters?

12) From: an iconoclast
On 11/19/05, Peter Schmidt  wrote:
I will make as little as fiver 5 oz cups in the KMB and it still
tastes great, though If I really only want enough to fill my travel
mug, I use my SG one cupper.  I get my filters through totalvac.com. 
There are other places out there that say they sell them cheaper, but
the shipping makes them outrageously more expensive. Since I am buying
for 3 people using the KMB, I buy at least 8 or 9 packs at at time.
They also have my Ricaar vacuum filters.  I am going to look into
cutting my own when  I have time and I did write to SG and asked them
to make a filter for this machine.
Doing my roasting for Thanksgiving today, so we can give my
sister-in-laws KBM a constant supply since we're eating at her house.

13) From: Johnny Kent
I did some tests a while back using both a moka pot and a vac pot and 
came to the same conclusion.
Found that if you heat the water up slowly it may start to seep into 
the coffee at a very low temperature, as low as 110F, whereas if you 
preheat the water before adding  it is much closer to ideal 
extraction temps in the ballpark of 190-200F when it hits the coffee.
At 03:53 PM 11/18/2005, Tom wrote:

14) From: Peter Schmidt
Would it be possible on your stove-top moka-pot to keep the top off until
the water's sufficiently heated?
With my electric Bodum vac-pot, I found that the easiest way to keep the
water from going north before the temp is ideal is too simply not put the
top with the ground coffee in it onto the bottom until the water hits 180,
which is only about 90sec.  The trick about putting a quarter or something a
little thicker under the unit, across from the pot's handle will keep the
water north much longer than the stock unit's 30seconds north-time, because
the water doesn't boil off of where the temp sensor is located.
From: "Johnny Kent" 
Sent: Sunday, November 27, 2005 12:18 AM
Subject: Re: +Moke pots
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

15) From: Johnny Kent
That is much what I do although the moka I use 
most is an Atomic and the arrangement is slightly 
different, for that all you need do is leave out 
the fill plug until the water gets close to boiling.
For the vac pot mine's a stove top so I boil the 
water in a kettle first then pour it into the 
bottom before putting the top back on and putting it over the gas.
At 05:26 AM 11/27/2005, Peter  wrote:

16) From: Tom Ulmer
Atomic stuff is wonderfully styled. I wish there was modern versions.

17) From: Johnny Kent
Yes that's one great looking moka. Italian stying from the late 40's 
early 50's. However I think the quality of the coffee suffers if I 
tamp it hard enough so that it gets a good head of steam for frothing 
milk. But it does do a great job of frothing. I bought it new when 
they released a batch in the late 80's. I think the factory is closed 
for good now. I don't use it much anymore but it holds a forefront 
place on an open shelf as decor.
At 03:48 PM 11/27/2005, Tom Ulmer wrote:

18) From: Sandy Andina
I plugged in and set up the electric Moka pot (Bialetti Moka Easy, 6  
c.) so it'd be ready for Bob to use tomorrow.  It specified brewing  
and discarding at least two potsful of coffee toclean and season it,  
so that's what I did.  It also specified "medium grind espresso,"  
which is exactly what Bustelo is (and, I suspect, also Medaglia  
d'Oro):  in Europe, most families make espresso in moka pots or even  
flip-drip pots, not pump-driven (nor even steam toy) espresso  
machines; so that's what these coffees are designed for. Instructions  
said to fill and level without tamping. Got a decent amount of pseudo- 
crema both times, but it smelled like......Bustelo. (Which, in turn,  
even when in its ground not-yet-brewed form smells like a cross  
between spent espresso pucks and coffee that's gotten cold and has  
been sitting in your cup all day. Chacun a son gout*, I guess).
* no, it doesn't mean "Elio's kid's big toe hurts like a  
motherf-----..."  (you had to be an original Mets fan to get it)
On Nov 28, 2005, at 12:40 AM, Johnny Kent wrote:

19) From: Angelo
OK, all you guys and gals interested in learning to brew using the "Moke" 
pot, here is the definitive explanation of the subject. AND...it's written 
by Italians!
Need I say more?http://www.caffeina.org/caffe/inglese/01.htmCiao,

20) From: Brian Kamnetz
Wonderful! Great description of the proper way to use a Moke pot! Thank you=
On 11/28/05, Angelo  wrote:

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