HomeRoast Digest


Topic: Moka pot, was Re: Sunday cup (50 lines)
1) From: Brian Kamnetz
Sorry, Jim, I didn't see that your post was about moka pot extraction
until I saw Dean's response.
As with other extraction methods, consistency of grind is very
important, because if you have "boulders and dust", the dust will get
over-extracted and bitter, while a lot of the flavor will not be
extracted from the "boulders", so the more inconsistent your grind is,
the better are the odds that you will end up with a thin, bitter brew.
But there are some things to fiddle around with. I agree with Dean
that one thing you can vary is the grind. At the same time, I
personally have evolved a method that works for me, and grind is only
one of the variables. Another is heat, which is indicated by how fast
the water passes through the grounds and enters the top container. I
personally get the best results if the water barely seeps into the
top. I have a 6-tasse moka pot, and once the water begins to seep into
the top it takes 5 or more minutes (depending on how much else I need
to do, which determines how closely I can watch the moka pot). But a
couple of standard things is, you don't want the water to "stall", and
you don't want the steam to blow through at the end.
That's it... now it takes some time to develop all the things that end
up being your method... the grind, how fast you brew, etc.
I personally like very strong coffee, so I use 24 grams of grounds to
make 12 ounces of coffee. That is strong, but still within the range
you often see in suggestions, which ranges from 1-2 grams of coffee
per ounce of water. That is about what you get if you fill the 6-tasse
filter with coffee, and fill the bottom part to just above the relief
valve. You get about the same ratio with the 4-tasse. (But you can use
less coffee, I think; the "tamping" to me seems to be done by the
water passing upward through the grounds. Depending on how fast you
let the water come through, the coffee often ends up pressed against
the top filter so hard that you need to tap on the grounds with quite
a bit of force to break the crust that has formed.) Many people do
like moka pot coffee a bit better with a bit of water added.
Hope this helps. I know several people on the list use moka pots, and
with any luck they will also offer suggestions.
Brian
On Sun, Sep 21, 2008 at 12:41 PM, james McDougal  wrote:
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