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Topic: Mokka pot - halp? (11 msgs / 264 lines)
1) From: Slinkster
Oh halp!  I found a mokka pot at a garage sale last weekend.  Cleaned it 
up, eyeballed the gasket (seems ok, is supple and not brittle or tacky), 
found some instructions online.  Only, it seems like no matter how long 
I leave the thing on the fire it never turns out product.  Lacking any 
prior experience I don't know what to troubleshoot.
Halp?
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2) From: Tim TenClay
On Fri, Jun 20, 2008 at 3:13 PM, Slinkster  wrote:
<Snip>
The directions on Sweetmaria's are good.  Here's what I do.. maybe it's
helpful.
1) Fill the filter with UNGROUND beans (I find that this is the best way to
measure how many I'm going to need)
2) Fill the water resivoir with cold water up to the pressure valve. (some
people use hot water, I don't know if it really makes a difference, but I
prefer cold.)
3) Grind the beans.  I use a Zass Knee Mill - I grind at just the point
where the burrs occasionally rub.  For comparison, if the adjuster nut were
a clock, I'd make it 10 min. LOOSER for drip or about 20-30 min. TIGHTER for
espresso.
4) Dump the grounds into the filter and smooth out the top (DO NOT PACK!)
5) Assemble everything - make sure it's good and tight - if you have leaks,
it won't work well.  (Hissing during the brew cycle will let you know you
weren't tight enough.)
6) Put the pot on my stove (I use a gas stove... I have a harder time
getting it to work well than electric).
7) Turn on the stove. VERY LOW (lower than you think it should be)
8) Wait with the top open.  It'll seem like it takes forever.  Mokka isn't a
fast brew, but it's worth it.  If you get sputters it means you have the
heat too high.
9) When the brew reaches ALMOST to the top of the spout in the middle, I
remove it from the heat and close the lid.  It will finish brewing the last
little bit and MIGHT sputter a little at the end.
DRINK... sometimes I add a little hot water and make a Mokka Americano...
that works really well.
If it's too bitter you probably either ground the beans too fine, tamped or
used too much heat.
Hope that helps!
Grace and Peace,
  `tim
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3) From: Dean De Crisce
excellent advice that you have received. however...unless there is a
significant air leak (through the gasket or out the release valve), or you
have tamped the coffee way hard...if you are boiling water...it must come
out somewhere or it would explode!
On Fri, Jun 20, 2008 at 3:13 PM, Slinkster  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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4) From: Stan Klonowski
Check the coffee holding filter for any holes in the side. I have had at
least two get holes in the side. They can be pretty small, the best way to
find them easily is to fill that portion with water and see where it leaks
out.
Stan
2008/6/20 Slinkster :
<Snip>
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5) From: Slinkster
Tim TenClay wrote:
<Snip>
And the ones I'm using :D
<Snip>
Maybe I need to be more patient with it then - but when the hood exhaust 
kicks in I have a habit of assuming the pot will melt before it makes 
any coffee and turn off the flame.  I shall try again!
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6) From: raymanowen
Is the little coffee maker complete? I disremember, but think mine has two
gaskets, and two funnel-like appendages- one, inverted, as part of the upper
chamber. The second funnel dips to the bottom of the lower pot.
As the water is brought to a boil, its vapor pressure rises and forces water
up through the funnel, if it's sealed with a gasket (SWAG) to the lower pot.
The top of the funnel has a sieve basket in it, like an espresso filter, and
grounds. Hot water is forced up through the coffee grounds, and the
resulting brewed coffee goes through a second sieve, up the second funnel
stem and overflows into the upper chamber, from which it is poured out.
A little like a percolator, but the brewed coffee is never reheated, and
stays in the upper chamber after it's brewed- once and poured out.
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
Product never tasted so good.
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7) From: Tim TenClay
On Fri, Jun 20, 2008 at 4:06 PM, Slinkster  wrote:
<Snip>
I made a pot this morning and timed it... The total took 6 minutes.  It took
4 minutes for the brew to start coming out of the tube and another two
minutes to finish...  Just as time line for you :-)  (Oh, and I'm using a "4
tasse" pot)
Grace and Peace,
  `tim
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8) From: Brian Kamnetz
There seems to be a great variation among moka pots. I don't recall
reading much about your moka pot, and my data may not be relevant to
your moka pot.
I use a 6-tasse moka pot, Bialetti stainless steel, purchased from
Tom. This is a solid, heavy duty moka pot, in contrast to, for
example, some flimsy moka pots I saw on the shelf at Walmart, and
there is probably great variation between how my moka pot works and
how the Walmart moka pots would work.
That said, I preheat water to very near boiling, and after I place my
moka pot on the simmer burner at about half flame it takes about 2-3
minutes for coffee to begin seeping north. Once I see the coffee is
moving north I turn the heat way down and it takes 4-10 minutes to
finish, depending on how closely I keep watch and adjust the heat.
If your moka pot shows signs of heavy use and little cleaning, the
filters might be clogged. If so, you might want to disassemble your
moka pot and soak the components in Joe Glo or something similar.
Brian
On Sat, Jun 21, 2008 at 11:14 AM, Tim TenClay  wrote:
<Snip>
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9) From: Donald Varona
Here are some possible gotchas with the moka pot:
   - Don't grind too fine; you'll choke the pot and nothing will come out.
   Espresso grind from a can is too fine (at least the stuff I tried was).  Use
   a grind perhaps slightly finer than for drip.  I now use my own beans, of
   course.  When the pot is choked, you'll hear hissing from the pressure
   valve.
   - Don't overfill the basket; meaning don't tamp (although slight packing
   is okay as some grinders produce fluffy stuff) and don't put more than flat
   level to the top of the basket.  If you overfill, you can choke the pot when
   the grounds swell, or the extra grinds will get on the gasket and break the
   brew seal.
   - Don't twist too tight when putting the parts together; I've believe
   that this can also break the seal during brewing, but I can't verify that my
   seal-break wasn't due to something else.
More tips:
   - Preheat the water.  You can do this while you do other stuff, like
   grind the beans and pack the filter.  When it comes time to assemble, take
   it off the heat and twist the parts together.  This works well for me in the
   morning when I'm wearing my thick bathrobe so I don't get burned.  You can
   use kitchen towels to prevent burns too.
   - Use a full-bodied bean such as a Sumatra or Indonesian.  I find this
   produces a better flavor for this type of brewing.  Fuller-roasted beans
   work better here too.
On Fri, Jun 20, 2008 at 3:13 PM, Slinkster  wrote:
<Snip>
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10) From: Paul Helbert
My little goose neck spouted moka pot needs all the torque I can give
it by hand to get a good seal.
On Sun, Jun 22, 2008 at 3:33 AM, Donald Varona  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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11) From: Brian Kamnetz
Same here, my Bialetti needs all that I can give it (of course, it is
full of pre-heated water and I am trying to grasp it with a silicone
hot pad).
Brian
On Sun, Jun 22, 2008 at 10:58 PM, Paul Helbert  wrote:
<Snip>
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