This is a multi-part message in MIME format. In Italy, I came to prefer a "lungo" to other methods of producing a = breakfast. The best coffee bars sold me. Frequently the order meant a = double espresso "lengthened" by adding some six ounces of hot water. = Does the modern moka pot lend itself to such use?
No. Stove Top Espresso (the moka pot) is not *espresso*. It is a strong(ish) coffee made under much less pressure than the real deal. Try it as is, and see if you like it. v johnmhowison wrote: Does the modern moka pot lend itself to such use?
I happen to be drinking just such a cup right now. Sumatra classic Mandheling roasted yesterday to FC+, brewed in the moka pot and added hot water. I love my moka pot. -- Dave Some days... It's just not worth chewing through the leather straps On Oct 31, 2007 1:40 PM, wrote: <Snip>
On Oct 31, 2007 1:54 PM, Vicki Smith wrote: <Snip> -- Dave Some days... It's just not worth chewing through the leather straps
Oops, sorry about that last message, here's what I meant to say... Vicki, I won't argue about whether its espresso, but if yours is only "strongish" you and I must do something differently. I use 25 - 26 grams of grounds extracted into about 2-3 oz of water (I never measured). I brew until the color lightens then stop it by setting the bottom of the pot into a bowl of cold water to kill the boil. I'd definitely call it more than "strongish." No fighting, just trying to learn;) -- Dave Some days... It's just not worth chewing through the leather straps On Oct 31, 2007 1:54 PM, Vicki Smith wrote: <Snip>
I never know what to say about coffee. What does strong actually mean? People who are used to drip think the coffee out of my KMB should grow hair on one's chest (even mine and I'm a girly-girl). The moka pot coffee, coffee from my vac pot, French Press and the stuff I drink routinely from my KMB, I think of not as really strong, but more sorta differently styled. v Dave wrote: <Snip>
Yeah, some people I know, think my coffee is really strong too. I don't have any use fort the colored water they brew either;-) I'll have to break down and spend the bucks for a KMB one of these days. So many places to spend money... As far as the moka pot, I usually add 10-12 oz water to the 2 or 3 oz of brew, That takes it from strong to strongish;-) -- Dave Some days... It's just not worth chewing through the leather straps On Oct 31, 2007 2:55 PM, Vicki Smith wrote: <Snip>
Seems like the consensus is that the Krups Moka Brew works best for full pots or fairly full pots. If you are happy with the amount of coffee you get from the moka pot, you probably wouldn't use the KMB a lot. I use a 6-tasse moka pot and very seldom use my KMB. Brian On 10/31/07, Dave wrote: <Snip>
Thanks Brian. I didn't know that about the KMB. I'm the only coffee drinker in the house, so I wouldn't normally use it for a full pot. My moka pot is a 6 tasse also, and it suits me fine. Guess I can put that money towards something else;-) -- Dave Some days... It's just not worth chewing through the leather straps On Oct 31, 2007 5:39 PM, Brian Kamnetz wrote: <Snip>
We do two full KMB pots every morning--one for drinking at home in the early AM and the second for taking with us to work in our Thermos Nissan bottles :). You can make a half pot (20 ounces) just fine if you put a filter on top of the coffee to slow the water down a bit before it runs through the grounds, but I probably wouldn't buy one if I had no real use for the capacity it offers. I have a four cup moka pot, and use that for single mugs of coffee. I don't dilute it. vicki Dave wrote: <Snip>
The Krups Moka Brew is a fine coffee maker; I have 3 of them (I was afraid that mine would break and I wouldn't be able to replace it). Of all the electric coffee makers, I prefer that one (though i haven't tried a Technivorm). If you are considering an electric coffee maker, I certainly recommend considering the Krups Moka Brew. The character of the coffee from the KMB is a bit different from what I get from my moka pot, but though different is certainly as good to my palate. But, as I said, if you are happy with the volume of your 6-tasse moka pot, it is likely that you would not use the KMB very often. Brian On 10/31/07, Dave wrote: <Snip>
Brian, you can order the rubber seals and gaskets from Krups. Unless you happen to break the carafe, the only thing not likely to be fixable on the KMB is a worn out seal. It's a very low tech machine with no electronics and no moving parts. I bought an extra machine when they were being discontinued and I have an extra carafe as well. Recently, I left my old one with a friend when I was on holiday and picked up a new one in the states to replace it. I had used the old one for three years without any problems, and I brew 12 pots a week with it. vicki Brian Kamnetz wrote: <Snip>
Hi Vicki, Good to know that it is as repairable as that. I bought one when they were being closed out for $50 including shipping, and loved it so much I couldn't bear the thought of being without it, so I bought two more at $50 each. (I bought a whole machine for $50 rather than just the spare carafe for nearly that much.) That was before I had a moka pot. Being the only coffee drinker in the house, the 6-tasse moka pot is perfect for me. I use 26 grams of coffee ground to a fine grit, and brew at the slowest seep I can produce. I personally love the results that I get this way, and sip on one 12-oz mug through most of the day. But, if I ever want to stark brewing moka by the potful, I'm set! Brian On 11/1/07, Vicki Smith wrote: <Snip>
in italy (and here), a lungo is a shot thats run long. 2-3oz shot. a lungo will typically taste bitter and watery. an americano is a shot with water added. i will admit though, ive never known one can produce a breakfast in a long manner. ;) On 10/31/07, johnmhowison wrote: <Snip>