I just bought the 6 tasse Bialetti and am wondering if anyone has any tips for brewing. One question is about brew time. On SM's brew tip sheet it says brewing should take about 5 minutes. Does this time begin from the moment you put it on the stove or from the first evidence of brewing (coffee in top)? I hope it's the latter because the whole process took me 20 minutes. Thanks in advance. Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
It's been a few months since I have used a Moka Pot, but I used to use them all the time. Time largely depends on how quickly you heat em up. The last one I used was on an electric stove and it took maybe 10-12 minutes start to finish. So yeah, the 5 minute should be the time the actual brewing starts, not including the time to heat the water. On 6/14/06, Jonathan Morris wrote: <Snip>
Jonathan Morris wrote: <Snip> Jonathan, I have the 6 cup Bialetti also and have never actually timed the process. I just add water, load the basket, screw on the top, apply heat... wait for the gurgling sound to indicate things are done and pour my cups. I use 11 ounces of water and a grind that is finer than drip, not as fine as espresso. I don't weigh the beans, but use volume (fill the basket to just overflowing) as my guide. I use an electric stove on medium high heat. Basically, what I try to do is make the grind the single variable I adjust. Here's the visual guide I used in addition to the SM tip sheet: cheers, ScoTTT
Hi Jonathan, I use a 6 tasse Bialetti twice a day. I used to preheat the water in a microwave, but I have stopped since we got rid of our microwave. I can't taste any difference from that change, but it does take longer on the stove, obviously. I think five minutes from the time coffee appears is about right, maybe a bit short. I have to brew with the lid open, otherwise the coffee boils before it is done brewing. Regards, Elliott Scott Miller wrote: <Snip>
only thing i will add to this is keep the heat low, it will take longer but you dont risk the boiling in the top pot which will ruin the coffee. On 6/16/06, Elliott Perkins wrote: <Snip> -- "Good night, and Good Coffee"
Actually, about the worst thing that happens with a moka pot to harm the flavor is to let the last remaining bit of liquid shoot through with the steam, which is way hotter than the proper extraction temperature. I try to pull it off the stove before it 'shoots through', and immediately pour it into my serving cup. Low heat helps. ********************* Ed Needham® "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] in subject line to get through my SPAM filters) *********************
We visited my wife's Italian cousins years ago. When they made moka they moved the pot on & off of the flame. On the flame at the beginning to get the water up to temp rapidly. After it started to flow the flame got turned down & the pot was moved off the flame, position adjusted so the coffee just barely flowed. I pulled my moka pot out of the closet when we got home. Keeping the coffee flow as low as possible seems to be the key to good results. On 6/17/06, Woody DeCasere wrote: <Snip> -- "There is nothing new under the sun but there are lots of old things we don't know." -- Ambrose Bierce
Michael Wascher wrote: <Snip> Alright! A new way to fiddle with my coffee; thanks Micael, I'll give this a try with a brew this afternoon. cheers, ScoTTT
<Snip> if anyone has >> any tips for brewing. One question is about brew time. On SM's >> brew tip sheet it says brewing should take about 5 minutes. Does >> this time begin from the moment you put it on the stove or from >> the first evidence of brewing (coffee in top)? I hope it's the latter >> because the whole process took me 20 minutes. Thanks in <Snip> actually timed the <Snip> the top, apply <Snip> things are done and <Snip> than drip, not as <Snip> volume (fill the <Snip> electric stove on <Snip> make the grind the <Snip> tip sheet: <Snip> FYI - the link you provided is also how we make cuban coffee (cafe cubano). my husband drinks a whole pot (4 cups) every morning but doesn't use the sugar. we usually just do the "sugar step" when we have company.
This is a multi-part message in MIME format. Oh heck, you got me. I watch it like a hawk, and when what is coming out looks like crema, hopefully about two thirds of the way up the shaft, I turn off the heat, and let the latent heat in the stove burner and whatever pressure is in the pot push the rest through. I was holding it high and low over the flame, but I couldn't hold it level enough, then I was stopping and restarting the flame, but the click-click-click of the stove's electric ignition was driving my wife batty. Now I just watch it until it looks like its about to start shooting steam, which is completely OC on my part, and turn it off. Elliott Michael Wascher wrote: <Snip>