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Topic: Any Mokka Pot Experts? (12 msgs / 297 lines)
1) From: Coffee
Hi,
My wife bought me a mokka pot from Ikea. It holds 350ml of water so I  
put in 18 grams of Yemen Mokha Ismaili (FC+) ground a little finer  
than I do drip. The coffee is on the strong side and a bit bitter. Not  
as strong as espresso, but with some of the same character. The  
extraction was pretty slow for the first inch or so of coffee in the  
top part but quite zippy towards the end.
Does the bitter mean that I didn't have the heat high enough and took  
too long to extract?
Or the grind too fine?
I'm going to experiment more, but no more coffee tonight.
-Peter
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2) From: Paul Helbert
No expert here. Just another question.You didn't tamp the coffee in
the basket did you? That could be another reason for long infusion
leading to over-extraction.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
I
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3) From: Peter Walsh
No tamping ... a little shaking to even out the surface.
-Peter
On Apr 23, 2008, at 8:12 PM, Paul Helbert wrote:
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4) From: Coffee
No tamping ... a little shaking to even out the surface.
-Peter
On Apr 23, 2008, at 8:12 PM, Paul Helbert wrote:
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5) From: Ed Needham
As to grind, it doesn't have to be fine.  Regular drip grind works just 
fine.  Fill the basket to the top and make sure there are no grounds to 
affect the seal.  Use a medium heat.  You can use a high heat at first to 
speed up the process, but make sure it's not high when the coffee starts to 
ooze out.
I always pull it off the heat and pour out the coffee before the steam 
spurts it out at the end.  It's better that way since I theorize the very 
hot steam (hotter than boiling water) extracts too much bitterness at the 
end and taints the brew.
I like moka pot coffee.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

6) From: Paul Helbert
A friend of mine always stops his before any sputtering & before any
visible blonding of the coffee.
My moka pot is much smaller than yours, so the fact that I've had to
keep an eye on it to keep the heat down may not apply in your case.
I'm suspicious of the grind before the temperature.
Please let us know what you find out with your experiments.
-- 
Paul
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7) From: Coffee
I'll probably wait to experiment this weekend. Typically no time in  
the morning. The mokka pot must be better at extracting caffeine. I  
usually have an espresso in the evening which is about the same amount  
of grounds that I used in the mokka pot, but after last nights coffee,  
I was up all night and my eyelid was twitching... sure sign I've had  
too much coffee.
-Peter
On Apr 23, 2008, at 9:27 PM, Paul Helbert wrote:
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8) From: John and Emma
Hi Peter,
My wife and I use our Mokka Pot on weekends. Not enough time and it makes
too little coffee for weekday mornings.
We grind at exact same level as you, A little finer than drip. Your
extraction sounded fine. It works like the vacuum pots. The one thing you
may want to try is a little lower heat. In my experience and this goes for
any way of making coffee. If the water is too hot the coffee will be more
bitter. I love Mokka Pot coffee and personally I think it makes the best
lattes.
All the best.
John  H.

9) From: peterz
First, I must thank Kris for the wonderful Moka pot and roasted coffee 
that I won in the tradition.
The coffee is great but the Moka Pot is confusing.
Maybe I can explain.
The basket that you put the coffee in has a little cover with holes in 
it that you put on after you fill the basket with coffee.
Well, the center of this cover has a little handle on it. If the basket 
is full of coffee this handle sticks up high enough to prevent the top 
of the pot from being screwed on!
If I leave the basket a little shy, then I can screw on the top, but the 
handle still forces the coffee down and packs it.
This doesn't seem like it would be too good for the final filter screen 
that is in the bottom of the top pot, and presses against the little 
handle when screwing things together.
So, Maybe I should use less coffee???
Is the handle supposed to force the cover down, compressing the coffee??
BTW, the results are fine so far, but I have not tried a loose basket yet.
Thanks for the help,
PeterZ
Ed Needham wrote:
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10) From: Coffee
The little cover, as far as I know, is for when you want to make less  
than a full pot. When you are making a full pot, you don't use it.
-Peter
On Apr 24, 2008, at 5:08 PM, peterz wrote:
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11) From: Michael Wascher
Peter,
My experiences were similar to yours until a vacation to Italy. We met some
of my wife's cousins & I watched a Mokka pot in the hands of an expert!
No real tamp is required, just kind of press it even with your hand. Put it
on the flame, keep the lid up so you can see. When the coffee starts to
trickle out of the top slide the pot off of the flame a bit. Your goal is to
keep a constant stream of coffee coming, but keep it coming in as thin a
stream as possible. Adjust it on & off of the flame as required to keep it
just right.
--MikeW
On Wed, Apr 23, 2008 at 11:05 PM, Coffee  wrote:
<Snip>
-- 
"Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit." --W. Somerset Maugham
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12) From: Paul Helbert
The little cover, as far as I know, is for when you want to make less
than a full pot. When you are making a full pot, you don't use it.
-Peter
====
That explains why I had no clue what you were describing. My moka pot
is so much smaller that it needs no provision for making a smaller
cup. Only an espresso cup will fit on the little tray under the
gooseneck spout. Coffee is expressed directly into the cup and is
always in full view of the operator, but sure, you could keep your lid
open and see just as well. Agreed, it makes a great cup of coffee.
Just used mine to brew a cup of Nicaragua Dipilto WP Decaf roasted
half an hour before in the Behmor: 116g @ 1/2# setting, A, P2, +2.5
min after start, (without chaf collector). Hit COOL with 1 min to go
and let it cool for six minutes. Target was C+ and I got C+. Final
mass0g. I only heard a little sputtering of 1st crack from 10.5 to
12 minutes. Bean crunch was uniform, no oily sheen on surface and no
2nd crack whatsoever. Beans well expanded with only a little wrinkling
of surface. Cup is wonderful! This Decaf is the best, by far, that I
have ever had. Mild and nutty with a pleasantly sweet & long
aftertaste.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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