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Topic: Moka brewing (8 msgs / 168 lines)
1) From: Ross
This is a multi-part message in MIME format.
Hi all,
I am anxiously awaiting my SM 6 cup Bialetti Musa Mokapot, I have read =
Tom's tips and I vaguely remember some discussion here about the best =
way to use a Mocha pot.  I searched the archives and didn't find the =
discussion.  Will someone give the short course again?  It had something =
to do with going slow and moving the pot off the burner at some time in =
the process but I don't remember.  So if you have done this or have a =
better memory than me please chime in and let me know what grind, how =
much, and heating technique one more time. 
Thanks,
Ross

2) From: Brian Kamnetz
Ross,
Here's what I recall of the discussion, and what I do.
There is some disagreement about how fine to grind (personally I like it
ground very finely), but most agree that moka pots work best if you let them
work very slowly, about 5 mins from when the coffee starts seeping out of
the stem until conclusion of the brew. I have a simmer burner on my gas
stove that works very well. Some people take the moka pot off the burner to
keep the flow at a seep. Also, if you can avoid it, don't let the last water
blow through as steam, because that brings some bitterness to the brew.
I use about 16 grams of beans with my 4-tasse moka pot and around 26 grams
with my 6-tasse moka pot. Both brew a very rich, strong coffee with lots of
varietal characteristics, often almost sweet if you brew very slowly with no
burst of steam at the end. Some people add a little water to thin it a bit.
I used to do that, but no longer do. I sip for 3-4 hours on the 4-tasse
batch. One sip goes a long way!..
Good luck! I love my moka pots and hardly ever brew any other way. Again,
the key seems to be to not let it get too hot. Better to take too long than
to go too fast.
Brian
On 5/18/07, Ross  wrote:
<Snip>

3) From: Ross
This is a multi-part message in MIME format.
Brian,
Thank you for that gem of info, what a great list.
Ross

4) From: Dave
On 5/18/07, Ross  wrote:
<Snip>
I also use a simmer burner for my moka pot, but I start by boiling water in
the tea kettle to put into the moka pot. I can do the basic heating of he
water much more quickly, and it doesn't affect the final quality of the
product.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps

5) From: Lynne Biziewski
Dave beat me to it - that's what I do, too (well, did - I haven't been able
to use my lovely Mokapot w/the crappy stove here in this apt. - BUT I'm
moving back to my old apt. in a couple of weeks - yippeeeeee!!!!!!)
Starting with hot water doesn't change the quality of the brew, just speeds
up the process a bit.
Lynne

6) From:
This is a multi-part message in MIME format.
Stumptown Coffee Roasters has online brewing guides, including one for
the Moka pot.  Here's the link to Stumptown:
	<
 >
You'll have to navigate to the guide, as the site appears to be one big
java app :)
 
Their process is a little different from SM's.  I haven't tried it, but
it seems reasonable enough.
 
Bruce
 

7) From: Dave
On 5/18/07, Lynne Biziewski  wrote:
<Snip>
I probably got the idea from you, Lynne;-)
I know I'd miss my moka pot if I couldn't use it! You must be looking
forward to going "home".
-- 
Dave
Some days...
It's just not worth chewing through the leather straps

8) From: Lynne Biziewski
: > } )
Am I ever!
Of course, I'm not packed yet - trying desperately to get an online business
going - fast.
I'm hoping the last of my SM's green beans will last me til I get to the
new/old house. Don't want a mixup with delivery - I know this landlord won't
forward anything to me, after our battles!!
Lynne
On 5/18/07, Dave  wrote:
<Snip>
-- 
"In a world of conflict, the truth must survive."
Kevin Sites, 9/16/2005 blog


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