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Topic: 6 cup Mokka Pot (Was: Yipee! -- now it's on topic, (23 msgs / 461 lines)
1) From: Tim TenClay
On Tue, Apr 1, 2008 at 2:39 PM, Gerald Newsom 
wrote:
<Snip>
Oh come on... Some things simply aren't even nice to joke about!
On a coffee note, I just got a 6 cup Mokka pot really cheap.  The thing is,
it sputters a lot and never seems to get the bottom 1/4" of water.  I know
what I paid for it, so I'm willing to deal with it (I have a nice Sweet
Maria's Mokka Pot that I usually use!)  But is there a way to help?  Will
finer grind/or courser grind help with the sputtering?  Any suggestions?
Grace and Peace,
 `tim
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2) From: Barry Luterman
If it's used probably the gasket needs replacement. If not try tightening it
more.
On Tue, Apr 1, 2008 at 9:11 AM, Tim TenClay  wrote:
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3) From: Brian Kamnetz
Where is the sputtering? Is it coming out from between the upper and
lower chambers, or is it sputtering up through the output tube into
the upper chamber?
Brian
On Tue, Apr 1, 2008 at 3:28 PM, Barry Luterman  wrote:
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4) From: Tim TenClay
It's sputtering out of the tube... the gasket seems tight enough and I've
tried lowering the heat to almost nothing.  I easily get a good brew out of
my good pot... it sort of "oozes" rather than sputters.
On Tue, Apr 1, 2008 at 4:00 PM, Brian Kamnetz  wrote:
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5) From: True, Dennis W. FC1 (CVN69)
I've had this happen I found that it happens when I don't use enough
grounds or if they are ground too corsely....
Just my .02 and as always YMMV
Dennis

6) From: Brian Kamnetz
Tim,
If your brew is proceeding too quickly, and sputtering out of the
output tube, and using a finer grind doesn't help, your temps may be
too hot. If that is the problem, you need to find a way to lower the
amount of heat passed to the moka pot. These can include turning down
the burner setting, putting the moka pot only partially over the heat,
and occasionally lifting the moka pot from the heat and then
returning, lifting and returning, etc. It's a lot of hassle at first,
but once you figure out how to make all the components work together
it will be routine.
Brian
On Tue, Apr 1, 2008 at 4:26 PM, Tim TenClay  wrote:
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7) From: Dave
<Snip>
I always stop the brew in my moka pot before it gets that far anyway.
When the brew becomes noticeably lighter in color, I stop the brew.
Otherwise it may go bitter. Typically half or more of the water is
left in the bottom.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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8) From: Kris McN
Dave,
You should try brewing at a lower temp.  I think any bitterness in a moka
pot brew is from brewing it at too high a temp.  I always take my mp brew to
the end (where it spurts the last bit out), but it's never bitter because I
keep it over a very low flame once it starts brewing.  When I first started
using the mp, I ended it early thinking the end bit was the culprit in
introducing bitterness, but eventually figured out it was too high a brewing
temp.  I think for some people the heat ramps up slowly (maybe electric
stove elements as opposed to gas?), so by the end of the brew the temp is
too high, which is why they associate the end of the brew with bitterness.
I've found that the key is to keep the brew moving along, but at the lowest
temp possible.  Sweet, brown, elixer of life everytime!
Best,
Kris McN
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9) From: Brian Kamnetz
I heat the water in the microwave while I am grinding. When the hot
water is added, the stainless moka pot gets very hot very fast, but I
have a flexible silicon heat pad that works very well for this. I set
the bottom part of the moka pot onto the heat pad and add the hot
water, then screw on the top, which is easy to do because the bottom
part doesn't tend to move much on the silicon pad. I then use the
silicon pad to hold the bottom for the final tightening. I usually
have coffee oozing into the top part of the moka pot at 1.5 - 2.5 mins
after placing the moka pot on the burner. I have a gas stove with a
simmer burner that works really well for the moka pot. As soon as
coffee starts oozing into the top part, I cut the heat all the way
down, as far as it will go. Coffee slowly seeps out, then stops, then
seeps out, stops etc etc etc. It usually takes 5-7 mins after the
first oozing for the coffee to brew. As soon as foam starts oozing
from the stem (signalling that the water is now very low, at about the
level of the stem bottom) I set the moka pot into a plastic dish of
water to quickly cool, so that not much steam comes through the
grounds at the end of the brewing cycle.
Brian
On Wed, Apr 2, 2008 at 3:26 PM, Kris McN  wrote:
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10) From: Dave
On Wed, Apr 2, 2008 at 12:26 PM, Kris McN  wrote:
<Snip>
Thanks! I'll see if I can slow it sown anymore. I use a the simmer
burner on my gas stove, and try to set it just high enough to keep the
nectar flowing.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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11) From: Kris McN
Brian,
Hmmm, more complicated than my process.  I just put cold water in the
bottom, screw  on the top, put it on the simmer burner at ~med/hi until brew
starts to come out.  Then I turn it down to med/low, enough that it keeps
flowing steadily but never stops.  Once it starts to foam I turn the flame
off.  If the flow stops and starts on my pot, I find the brew a little
bitter.
Kris McN
On Wed, Apr 2, 2008 at 3:25 PM, Brian Kamnetz  wrote:
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12) From: Cameron Forde
Brian,
That's a great description of brewing with the moka pot.  Maybe I'll
pull mine down off the shelf where it has sat unused since I got my
espresso machine and try it out this weekend.
Cameron
On undefined, Brian Kamnetz  wrote:
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-- 
ceforde
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13) From: raymanowen
Steam comes from boiling water, and is the same temperature as the boiling
water unless something reheats or cools it.
In my neck of the woods near Denver, it's about 201 F. Simmering or boil=
ing
hard, it's 201 F, and so is the steam, unless it's done in a pressurized
bomb. Cheyenne, WY. is higher but within a degree or so of the same bp, so
we do coffee right in the Rockies.
The elevated pressure of an espresso machine would allow the brewing water
to exist as a liquid at higher temperatures, but it's not set up to do that-
just the normal set point temperature and adequate pressure to force flow
through the packed coffee puck.
If the machine has a pressurized boiler as the heat exchanger, it can get
hotter like a pressure cooker, and the water can stay in liquid form during
the brew because it's under about 135psi until it exits the pf.
That shot would rate a genuine spew alert and a sip of Aloe Vera Gel.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder? Git you one!
On Wed, Apr 2, 2008 at 4:25 PM, Brian Kamnetz  wrote:
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14) From: Brian Kamnetz
Kris,
I have noticed some bitterness; I will try a bit more heat, so that
the flow doesn't stop.
Brian
On Wed, Apr 2, 2008 at 7:00 PM, Kris McN  wrote:
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15) From: Kris McN
Brian,
Let me know if your brew changes.  When I first got a moka pot, I looked up
a number of how-tos (including Tom's, discussion on this list, and
Stumptown's) and was doing all sorts of tricksy maneuvers right out of the
box - preheating, stopping early, letting the flow stop and start, etc.- but
the brew was always a little bitter.  However, whenever my husband was in
charge of the pot, it came out great, no bitterness at all.  I assumed he
was following all my complex directives until one morning I just asked him
how he was doing it.  He said, "Well, I put it on low heat and take it off
when it sputters". :-)  Darn it!
Kris McN
On Thu, Apr 3, 2008 at 10:27 AM, Brian Kamnetz  wrote:
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16) From: Jim Gundlach
The only time I was happy with the Mokka Pot brew was when I used it  =
in Durango, CO where we were at about 7200 feet.  At home I am only a  =
little over 200 feet and it scorches the coffee no matter what I do.
      pecan jim
On Apr 3, 2008, at 11:49 AM, raymanowen wrote:
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17) From: Barry Luterman
Same problem here at sea level I use a heat diffuser and cook at the lowest
heat possible. Turns out fine. If I get a little impatient and try to turn
up the heat i get into trouble.
On Thu, Apr 3, 2008 at 12:19 PM, Jim Gundlach 
wrote:
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18) From: Brian Kamnetz
Barry,
I just checked the archives and see that you ordered your moka pot on
March 15. Sounds like it has arrived.... I've been watching for some
reports.
Brian
On Thu, Apr 3, 2008 at 6:25 PM, Barry Luterman  wrote:
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19) From: Barry Luterman
Arrived checked out and mastered. It has found a place in my life. I use it
when I get into an Internet poker tournament. They can go on for 3 hours
sometime. Instead of constantly getting up to pull shots. I make a 6  cup
pot and take it right to the computer wit an espresso cup. Usually lasts at
least an hour. Sometimes 2 hours. I prefer my espresso machine but it can
get in the way of my poker passion. I guess the next best thing would be to
hire a Batista for the times I am in a tournament. Naw the Moka pot will do.
On Thu, Apr 3, 2008 at 12:35 PM, Brian Kamnetz  wrote:
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20) From: Brian Kamnetz
Barry,
I'm very happy to hear that your decision to give the moka pot a try
worked out for you. I agree, moka pot coffee isn't espresso, but it is
much different from other brewed coffee and I like it a lot.
Brian
On Thu, Apr 3, 2008 at 6:52 PM, Barry Luterman  wrote:
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21) From: Bill
Nice to hear a Cheyenne shout-out!  yeah, it's nice that my boiling water is
just about ready to use to make a cuppa.  I didn't notice a difference in
temps last summer when backpacking at 12,000 feet.  But my dorkdom has
progressed... this summer I might say something idiotic like, "hmm, this
coffee tastes a little under-extracted.  I think it might be the lower
temperature of the water."  My buddies would kill me for that...bill
On Thu, Apr 3, 2008 at 10:49 AM,  wrote:
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22) From: MichaelB
Barry,
If you pay the transportation I'll do the barista job for free.
On 4/3/08, Barry Luterman  wrote:
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--
MichaelB
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23) From: Barry Luterman
Do you do floors and windows too?
On Fri, Apr 4, 2008 at 2:02 AM, MichaelB  wrote:
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