HomeRoast Digest


Topic: Mokka pot - success (10 msgs / 182 lines)
1) From: Slinkster
My problem with the mokka pot was apparently failure to tighten 
adequately.  I used a little more muscle today and was able to manage a 
brew.  I used Mysore Nuggets at a City roast.  While I won't say it was 
the best cup of coffee I've ever had it was far from the worst.  I 
confess to using cream in my coffee - heavy whipping cream - so I 
steamed some cream and added it to the cup.  Quite drinkable, so much 
that I made another!
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2) From: Donald Varona
"heavy whipping cream" in your coffee?  Doesn't this leave an oil slick at
the top of your cup?  Especially as it cools, you'll get floating sludge.
But, it's your cup to enjoy, not mine :-).  I personally am over time
becoming used to not having cream in my coffee.  I never did this before I
started roasting my own.  Usually my for moka pots I'll drink one without
and then one with a bit of half-and-half.
The moka pot is really a different kind of coffee from drip.  I find it does
better with a fuller roast.  Usually my roasts for this are at FC+, after it
just starts second crack.
Also, keep listening to be sure the relief valve is not relieving the
pressure:  sometimes you can get a brew out even when the valve is hissing,
but that means something else is going on like too fine a grind or too much
coffee.  I also sometimes need to look to see where the steam is coming
out:  sometimes it's the seal area and sometimes from the relief valve.
<Snip>
tight enough screw; from the relief valve can mean too fine a grind or too
much coffee.
--dv
On Mon, Jun 23, 2008 at 2:14 AM, Slinkster  wrote:
<Snip>
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3) From: Donald Varona
Oh, and congratulations on your success!
On Mon, Jun 23, 2008 at 6:48 AM, Donald Varona 
wrote:
<Snip>
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4) From: Clay Spence
Long before I started homeroasting I used to get a double espresso con
panna at a local coffee shop/bookstore (Upstart Crow). They used heavy
whipping cream, and it did get big drops of oil floating on the top,
once the cream was out of the way. This may sound bad, but it smelled
a bit like tuna fish. I liked it.
Clay
On Mon, Jun 23, 2008 at 1:48 PM, Donald Varona  wrote:
<Snip>
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5) From: Slinkster
Donald Varona wrote:
<Snip>
I've never noticed, honestly.  I enjoy what my physician likes to call a 
"righteous" diet aside from my refusal to part with my dairy products 
(and my coffee!) so even if it did slick up I wouldn't find it 
objectionable.  Full-fat dairy, yum!
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6) From: Paul Helbert
In cream as in coffee or anything, quality varies wildly. Fat carries
the flavor.
Many years ago, when I ran a trout farm, we fattened a bunch of hogs
on fish offal. The flavor and smell of fish came through in our meat.
If I had cream which tasted of tuna, I'd be looking for better cream.
Try to find a local provider who pastures his animals on clover, or
try some of the organic providers. (Some of those may be mega
agribusinesses shipping from afar, but the point is to try different
sources). Fishy taste in cream is not an indicator of quality or of
freshness.
You don't drink commodity coffee, so why adulterate it with commodity cream?
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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7) From: Lynne
Paul -
Very happy you shared your experience (and knowledge) with us. I am trying
to locate
(sigh... affordable) local resources for my food. Finding a local source for
milk and cream
would be great - just as in coffee, the small producers tend to give more
care in their farming
practices - this results in better tasting (and healthier, IMHO) food.
I've had strange tasting milk before (tasted like a smelly wet dog - ugh).
Kinda wonder what
on earth they were feeding those cows...
Lynne
On Mon, Jun 23, 2008 at 8:45 AM, Paul Helbert 
wrote:
<Snip>
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8) From: Slinkster
Paul Helbert wrote:
<Snip>
Who said anything about commodity cream?  I get mine from a goat farm 
outside of town - it isn't cheap but it certainly isn't "commodity" and 
with a little elbow work it stands up just fine on strawberry shortcake.
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9) From: Paul Helbert
Okay, my bad. Sorry. I presumed the fishy taste was an "off" taste,
because for me it would be (I think). You did say you liked it. I like
goat cheeses, but never had opportunity to drink the milk or cream.
Glad you have a local supply and that you like it.
Lots of things have seasonal taste profiles. Spring lamb often gets
garlicy from eating the wild garlic which sheep love. Honey changes
throughout the season as nectar sources change.
On Mon, Jun 23, 2008 at 10:55 AM, Slinkster  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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10) From: Slinkster
Paul Helbert wrote:
<Snip>
Nope, that wasn't me :D
<Snip>
Yep, and its all good!
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