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Topic: MP: shake the same as tamp?? (3 msgs / 74 lines)
1) From: Bill
Hi Moka Pot users, I have a question for you:
Is a shake of the grinds the same as a tamp?
I see the advice that one should not tamp the grinds into the MP basket.  I
have tried that, and the tamp makes it harder to get the coffee to flow
through.  I don't know how it affects the cup, but at least I've seen it in
practice.
What about shaking the basket as I'm pouring in my grounds?  it settles out
the grounds (grind?) into all the corners.  It makes it more even (does
it???).  It also makes it possible to fit a bit more grounds into the
basket.  It takes a bit more time and heat to get the coffee through the
grounds...  Again, haven't taken the time to do head-to-head competition.
So I'm curious if anyone has a thought about this question.  What does
anyone know: shake or no?
thanks in advance
bill
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2) From: raymanowen
The Bialetti says not to pack the grounds in the filter funnel, so I don't.
The brewing water rises up the funnel stem, through the bottom grate,
through the grounds and overflows another stem into the top tank. Time and
temperature are a balancing act on the hot plate
The grounds aren't under pressure at any time, although that could change if
the funnel were assembled with more grounds. Sealing the gasket has to occur
and could compress the grounds if the funnel is over filled with grounds
before assembly.
Vibrating the grounds tends to settle them. Unless it's so full of grounds
that they are compacted as you make good the seal, the rising brew water
tends to unseat them- not like the steam toys or espresso makers. The
Vietnamese filters just use gravity to pre infuse the grounds initially,
then brew as the screen is loosened a couple of turns.
Cheers, Mabuhay and Magandang Umaga -RayO, aka Opa!
Lotsa ways, having too much fun.
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3) From: Brian Kamnetz
Bill,
I agree with Ray's assessment. I don't think it matters much what you
do with the grounds in the basket, as long as you don't tamp them,
because the rising water redistributes them anyway, and depending on
how fast you are brewing, compresses the grinds against the top
filter. One thing that does matter, of course, is how finely the
coffee is ground. It's like most other extraction methods. There is a
sweet spot for grind, given other variables. If you grind more
coarsely than this, you will leave flavor in the grounds. If you grind
more finely than this, you risk bitter flavors.
Brian
On Wed, Oct 1, 2008 at 4:35 AM,   wrote:
<Snip>
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