HomeRoast Digest


Topic: good beans and/or blends for mokapot? (9 msgs / 351 lines)
1) From: Jon Olsen
Hi, I recently remembered that we have a perfectly functioning  
stovetop espresso/moka pot. It's aluminum, but it's in good shape and  
I've thoroughly dismantled, cleaned and dried it, including using a  
baking soda water soak on some of the stained parts. Just to be sure,  
I ran some just-about-a-week-old roast of Gayoland Decaf thru it and  
there weren't any offensive flavors. The smell as it brewed at first  
was offputting, but the flavor was fine.
Anybody use stovetop pots with enthusiasm? What are your favorite  
beans, roast intensities, and/or blends? I'm just looking for that  
intensity that i can't get without paying for elsewhere (cuz I can't  
afford a Silvia right now).  Since I know I'm not ever going to get  
"true espresso" out of it, I want to take it on its own terms and get  
the most out of it for the style.
Thoughts?
JonO
Minneapolis

2) From: Sandy Andina
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Puro Scuro or French Roast blend work great in a moka pot.
On Jan 12, 2007, at 12:07 PM, Jon Olsen wrote:
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Sandy
www.sandyandina.com
www.sass-music.com
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Puro Scuro or French Roast blend =
work great in a moka pot.
On Jan 12, 2007, at 12:07 PM, Jon =
Olsen wrote:
Hi, I recently remembered that = we have a perfectly functioning stovetop espresso/moka pot. It's = aluminum, but it's in good shape and I've thoroughly dismantled, cleaned = and dried it, including using a baking soda water soak on some of the = stained parts. Just to be sure, I ran some just-about-a-week-old roast = of Gayoland Decaf thru it and there weren't any offensive flavors. The = smell as it brewed at first was offputting, but the flavor was = fine. Anybody use stovetop pots with enthusiasm? What are = your favorite beans, roast intensities, and/or blends? I'm just looking = for that intensity that i can't get without paying for elsewhere (cuz I = can't afford a Silvia right now). = Since I know I'm not ever going to get "true espresso" out of = it, I want to take it on its own terms and get the most out of it for = the style. Thoughts? JonOMinneapolishomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-152--804132276--

3) From: Sandy Andina
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We have an electric Bialetti moka pot I got for my husband last  
Christmas so he could brew the preground Café Bustelo his patients  
keep giving him--those pots were designed for Bustelo or Medaglia  
d'Oro.  I set it up at night and all he has to do is push the button  
and wait. But lately, he prefers the drip from the Technivorm  
instead.  (In the morning, there is usually one pot each dripping  
simultaneously in the Technivorm and the Barista Aroma--my son's  
friend, who lives with us, gets up at 4 am to work at a hospital and  
she drinks a couple 20-oz latte-mugs of black coffee every morning-- 
as I said, a LOT of coffee gets brewed here daily, and that doesn't  
count Aeroress, espresso and espresso drinks)!
On Jan 12, 2007, at 12:07 PM, Jon Olsen wrote:
<Snip>
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-153--803700081
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We have an electric Bialetti =
moka pot I got for my husband last Christmas so he could brew the =
preground Café Bustelo his patients keep giving him--those pots were =
designed for Bustelo or Medaglia d'Oro.  I set it up at night and all =
he has to do is push the button and wait. But lately, he prefers the =
drip from the Technivorm instead.  (In the morning, there is usually =
one pot each dripping simultaneously in the Technivorm and the Barista =
Aroma--my son's friend, who lives with us, gets up at 4 am to work at a =
hospital and she drinks a couple 20-oz latte-mugs of black coffee every =
morning--as I said, a LOT of coffee gets brewed here daily, and that =
doesn't count Aeroress, espresso and espresso drinks)!
On =
Jan 12, 2007, at 12:07 PM, Jon Olsen wrote:
Hi, I recently remembered that we have a perfectly = functioning stovetop espresso/moka pot. It's aluminum, but it's in good = shape and I've thoroughly dismantled, cleaned and dried it, including = using a baking soda water soak on some of the stained parts. Just to be = sure, I ran some just-about-a-week-old roast of Gayoland Decaf thru it = and there weren't any offensive flavors. The smell as it brewed at first = was offputting, but the flavor was fine. Anybody use = stovetop pots with enthusiasm? What are your favorite beans, roast = intensities, and/or blends? I'm just looking for that intensity that i = can't get without paying for elsewhere (cuz I can't afford a Silvia = right now).  Since I know = I'm not ever going to get "true espresso" out of it, I want to take it = on its own terms and get the most out of it for the style. JonOhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-153--803700081--

4) From: Brett Mason
I use all kinds of beans.  I ZASS grind VERY coarse - and fill the
mokka pot grounds holder 1/2 full...  Most beans roasted FC+ (no oil,
but brown), and pull a pot a week in it...
Brett
On 1/12/07, Jon Olsen  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Les
Brett,
I grind just a little bigger than the holes in my Moka Pot and I fill the
grounds holder full!  I always get a very nice rich brew.
Les
On 1/12/07, Brett Mason  wrote:
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6) From: Brian Kamnetz
I have been using my moka pot nearly every day this week. I have the
smallest one the SM sells. I use 16 grams of coffee ground quite fine. I
fill the bottom of the moka pot and put the filter in, and then pour the
ground into the filter. I push the ground around with the butt end of a
paint brush so that they all fit. I wet the rubber gasket and screw on the
top.
I use my simmer burner (gas stove). Usually around 5-6 mins the coffee
starts to seem out. I remove from the burner until the seeping stops, then
put it back on the burner until the seeping starts again, etc. I think that
the slower, gentler you can keep the water coming through, the sweeter and
more unbitter the coffee is. I usually add a bit of hot water to the cup
after the coffee is in it. If I am feeling patient I taste the coffee first,
add a bit of hot water, taste again, add a bit more water, etc.
Brian
On 1/12/07, Jon Olsen  wrote:
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7) From: Lynne Biziewski
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Me, me, me! I love them -  can't say what beans are my favorites - guess
it's whatever I've roasted most recently, as long as it's from SM's and
brewed in a Moka pot. I actually have no desire to progress any further than
this - I am a happy camper.
I got a tiny one for real cheap at a local store. Got another, larger one
w/a credit I had - eventually, I hope to get a stainless steel one from SM,
but for now, my good (there are many out there that are poorly crafted, to
say the least) Moka pots make me very, very happy - even if they are
aluminum. I prefer a strong Americano (well, to me it's not strong, but my
daughter begs to differ) to an espresso - and the Moka pots do a terrific
job.

8) From: Blake R.
This is a multi-part message in MIME format.
I have a moka pot like the ones on the SM website.  They work great.  If =
I grind it fine the thickness of the brew reminds me of the Aeropress =
before you add the extra water to dilute.  However the taste of the Moka =
pot is much better to me that the Aeropress because it lets all of the =
oils and flavor into the brew much like a French Press does.  Moka pot =
coffee is very smooth like a cross between a french press and an =
Aeropress.  If you do a coaser grind the taste is similar to a French =
Press but perhaps a little more rounded and a little more body.  Also =
the setup and clean up of my Moka pot is very easy making it great for =
weekday morning use.  I use my French Press on the weekends as it is my =
"gold standard" brewing method.
Blake

9) From: Brian Kamnetz
I agree with Blake. I'm spoiled. I used to use the FP every morning, but I
brought my moka pot along on my Christmas travels in order to demonstrate
it, and got used to it, so that now I don't enjoy FP coffee very much any
more and nearly always use the moka pot in the morning.
It took me a while to get the amount, method, etc down, with lots of help
from people on this list, and now it goes very smoothly. I'm in the camp
that thinks it is important to do the process very slowly, with barely
enough heat to get the job done.
Brian
On 1/12/07, Blake R.  wrote:
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