HomeRoast Digest


Topic: moka pot americano? (9 msgs / 218 lines)
1) From: Kevin
Is it feasible or even wise to attempt an americano style brew from a
moka pot?  That is brew up the moka pot and then add hot water to the
concentration of drip (is this even how it would be done)?  Has anyone
done this?
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

2) From: Brett Mason
Did it twice this week...  Earlier thread put out this week discusses
how to get good espresso from a mokapot.  Hot water is an easy add.
Go slow, and don't overheat the nectar bubbling up from the moka
pot....
Yummy,
Brett
  RWA
On 2/23/07, Kevin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Leo Zick
Lol..  I thought I just suggested this yesterday?  :p

4) From: Kevin
suggested yes, I wasn't sure if anyone had actually done it.  I also
found this on another coffee site and it's contrary to my leveling off
of the grind chamber:
"It is an old Italian secret to mound the coffee grounds high in the
filter basket of the Moka pot before screwing the two pieces together.
Do not compact the coffee! To ensure a tight seal, be sure to wipe the
rim of the bottom of the pot with your finger to remove any grounds.
When the top half of the pot is screwed on, the grounds will be
compacted by the filter screen. You should end up with a dry,
compacted puck of coffee grounds at the end of brewing."
Do any of the Moka pot users mound the grounds high in the filter basket?
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

5) From: Brett Mason
Yeah but yesterday was about topic versus off-topic, and I was caught
up in it too much to actually offer too much more on-topic content.
On 2/23/07, Leo Zick  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: Brett Mason
I go 2/3 full on the basket, and then slow brew to keep from getting
the bitters in there....  I don't get a "puck" like in my espresso
machine.  I do get similarly rich nectar from the method...
Brett
  RWA
On 2/23/07, Kevin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Brian Kamnetz
Kevin,
This is exactly what I do, both regarding the amount of coffee, and adding
hot water.
I have a 4 tasse moka pot, and use 16-18 grams of coffee (it varies by the
coffee I am using; some types fill the basket with 16 grams, others require
18 grams or even a touch more). I mound it up but do not compact it at all.
It took me a bit to get my grinder set right. If I grind too finely, the
moka pot can plug.
I drink coffee from a 12-oz travel mug. I pour the coffee from the moka pot
into my travel mug, which fills it maybe 2/3 full. I heat a bit of water in
the microwave, let it cool quite a lot, then add water to my travel mug to
bring it up to about 7/8 full. I think it's best to not add much water, but
adding just a little brings out a bit of the natural sweetness that
otherwise is buried in the concentrated flavors.
Brian
On 2/23/07, Kevin  wrote:
<Snip>

8) From: Leo Zick
Yes, not high, just a mound as you would do when making espresso in a pf
basket.
Too high and it will be bitter :)

9) From: Larry Johnson
Ditto. Except that I flatten the mound even with the top of the basket using
the ground-coffee-hopper of my Solis Maestro. This is not the same as
tamping, and I have never had a problem. The rest of the process is as
others have described. And I do add hot water most of the time. The amount
depends on the coffee, but it's usually about 1/3 hot water to 2/3 moka
juice.
On 2/23/07, Leo Zick  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor


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