HomeRoast Digest


Topic: Is this Moka Brewer Quality? (16 msgs / 441 lines)
1) From: Walter R. Basil
My mother gave me a Moka Brewer years ago. I never knew what it was  
called until Sweet Marias. I was curious as to whether or not this is  
a quality brewer?
I have no idea what brand it is other than what is printed on the  
bottom. It seems to be made out of very heavy stainless steel, and a  
copper bottom (I think).
On the bottom is some letters. Hard to make it out. I think it says:
OFFICIAL
ALESSI
INOX 18/10
ITALY
It also has a stamp of what I think is an eagle or something on the  
bottom over the words.
You can view pictures of it here:http://web.mac.com/walter.r.basil/iWeb/BasilWeb/The%20Tin%20Man.htmlAnother question:
 From perusing the site, I can see that 10 demitasse cups is about  
equal to 22 oz. So what is a tasse in oz?
Thanks!
--
Walter R Basil
www.basilweb.net

2) From: Brett Mason
You have a nice Mokapot.  I use mine with coarsely ground coffee, and I want
it to brew at less than boiling, so I back off the heat some after about 2
minutes on high, and I let the heated water slowly come through the beans...
Nice sweet cup.
Brett
On 10/6/06, Walter R. Basil  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Gerald and Beth Newsom
This is a multi-part message in MIME format.
You use coarsely ground coffee, Brett?  I've been using finely ground =
coffee.  Will have to try it your way tonight.
Gerald

4) From: Bill Morgan
That's a VERY sweet looking high-quality piece of gear.  Congratulations!
As a starting point, take a look at Tom's Moka pot tip sheet:http://www.sweetmarias.com/brew.inst.mokapot.htmlEnjoy!
Bill
On 10/6/06, Walter R. Basil  wrote:
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5) From: miKe mcKoffee
This is a multi-part message in MIME format.
Fine versus coarse grind is relative. Tom suggests fine, but not as in for
espresso or Turkish but as in fine filter drip. See his Moka Pot brewing
tips:http://www.sweetmarias.com/brew.inst.mokapot.html 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Gerald and Beth
Newsom
Sent: Friday, October 06, 2006 9:59 AM
To: homeroast
Subject: Re: +Is this Moka Brewer Quality?
You use coarsely ground coffee, Brett?  I've been using finely ground
coffee.  Will have to try it your way tonight.
Gerald

6) From: Lynne
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I also use fine ground. Very pleased with the results.
Lynne
On Oct 6, 2006, at 12:58 PM, Gerald and Beth Newsom wrote:
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ground 
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and 
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I also use fine ground. Very pleased with the results.
Lynne
On Oct 6, 2006, at 12:58 PM, Gerald and Beth Newsom wrote:
ArialYou use coarsely ground
coffee, Brett?  I've been using finely ground coffee.  Will have to
try it your way tonight.
ArialGerald
 

7) From: Walter R. Basil
Bill et al,
Thanks for the info. Like I said, had it for years (over 11 I think),  
no idea what it was called until recently (within the last year) and  
never really messed with it until my Bodum cracked :-( Stupid me  
trying to fit it in the dishwasher silverware rack - crack... It just  
sat in a cubbard not being used. I would blow the dust off it every  
now and then.
I've learned another way for "french press." I call it a "Mason  
Pour." I throw the grounds in a mason pint jar, add water, let sit,  
and then pour through a filter basket into a cup. Same results I  
imagine, and had everything to it when the urge struck.
1st crack... beans slightly browned
2nd crack... heading towards vienna
3rd crack... you've just tried to fit your bodum into a space too small!
Maybe I should have done one of those "death of a bodum" topics?
On Fri, 6 Oct 2006 12:02:42, "Bill Morgan"  wrote:
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--
Walter R Basil
www.basilweb.net

8) From: Leo Zick
Nice lookin :)
There are hundreds of designs in italy, every corner store seems to sell em.
I guess most households don't stock prosumer machines since its relatively
cheap and easy to get great coffee on every corner..
The manu is alessi
Its 18/10 stainless steel

9) From: Les
Very nice.  It looks like it needs a good cleaning.  I follow Brett's
method.  Moka is a wonderful way to enjoy a good cup of coffee.
Les
On 10/6/06, Walter R. Basil  wrote:
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10) From: Brian Kamnetz
On 10/6/06, Les  wrote:
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Les,
How finely/coarsly do you grind for stove-top moka? If I am reading
Tom's recommendation correctly, he suggests finely ground, but not
powder, rather, containing some grit. Do you grind more coarsely than
that?
Thanks,
brian

11) From: Brett Mason
I use coarse for a "sweeter" brew, and I go slow so as not to leach the
bitters into the mix...
Do report please!
Brett
On 10/6/06, Gerald and Beth Newsom  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

12) From: Vicki Smith
I use one the same grind I use in my KMB--finer than drip, not quite 
espresso.
I also add already heated, but not quite boiling, water to the reservoir 
before I put the pot together (as a speed thing). Then, I have it on the 
burner, set to medium, with the lid up. When the moka pot really starts 
going, I turn off the burner, and let it finish on retained heat--this 
is with an electric stove.
If it poops out too soon, I give it another brief shot of heat. The goal 
of the open top, and the reduction in heat is to avoid boiling the brew.
vicki
Lynne wrote:
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13) From: Brett Mason
My Moka Brew is the same grind as my drip brewer - almost as coarse as you
can go...
Brett
On 10/6/06, Vicki Smith  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

14) From: Les
Brian,
I like to check out the holes in the Moka Pot.  There is some differences.
I have 3 and they all have different size holes in the basket.  I grind a
little bigger than the hole in the basket.  This gives good extraction and a
nice clean cup.
Les
P.S.  It is better to go a little too coarse than too fine.  I also like to
get my water going up the tube  and then cut the heat back to maximize
extraction time.  Tomorrow I am going to Moka Pot the Guatemala Injerto
followed by a vac pot late in the morning to enjoy out in the shop.
Les
On 10/6/06, Brian Kamnetz  wrote:
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15) From: Eddie Dove
Les said, " I grind a little bigger than the hole in the basket."
Now there is a golden nugget of information.
Eddie
On 10/6/06, Les  wrote:
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16) From: Brian Kamnetz
That's interesting, Les. Makes sense, and is consistent with Tom's FP
advice to grind as finely as possible considering sludge.
Today I used my moka pot again. I ground quite fine, not powder but
not much grit either, which seems to work ok in my 4 tasse Bialetti
Mokapot. I filled the bottom resevoir over the top of the relief
valve, the better to avoid the last spurt of water/steam, and used 16
g of coffee. I used the simmer gas burner set at about half, which
avoids overheating the top container so tha the first of the moka
boils and burns and adds a lot of bitterness. Coffee started to ooze
into the top container at about 7 or 8 mins (sorry, can't remember
anymore) and I cut the heat some, so that coffee only oozed out, quite
slowly. The top part was nearly full at around 13 mins and I took it
off the heat before the last of the water spurted. It was the Kenya,
same as I brewed in the office pot yesterday. The results weren't
great, but they were pretty good, good enough that I was happy with
the results. I didn't taste any bitterness at all. The results were
pleasant and I liked them better than FP coffee. Every now and then I
hit a sweet spot with the combo of coffee, grind, rest and extraction,
and I'm disappointed the other days, but learning that I should
probably be happy with pretty good most days.
brian
On 10/6/06, Les  wrote:
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