HomeRoast Digest


Topic: moka pot (109 msgs / 2597 lines)
1) From: gin
Hi Tim:
Yes, this past year in the South of France. Very cool look, the detachable pot is super. I almost bought one 
for on the road but I would need a hotplate so I just use my Francis Francis X5 for travel, travel.
get one, you will love it. design is almost everything.
ginny

2) From: Akemi Kawano
I just got a moka pot from sweet marias. What is the ratio between 
coffee and water? Do I have to make a full pot each time?
thanks
ak in dc
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3) From: Larry Palletti

4) From: Angelo
I'm not sure what type you have, but some come with a little offset 
"filter" which allows you to select the amount of coffee to use by putting 
it in with either the long shaft up or down . I think the coffee has to be 
against the top filter. That's what this device does if you use less than 
full... I know this doesn't make much sense, but if you have the "adjuster" 
you will know what I'm talking about. If you don't have it, it won't matter 
much, anyway :-)
I need to make a cup, right now......
Ciao,
Angelo
At 04:46 PM 2/23/2002, you wrote:
<Snip>
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5) From: Anthony Ottman
It took me about a year to figure out what that little extra disk was
for.  (Slow learner.)  Anyhow, while on the topic of Moka pots, I just
picked up a little tiny model, brand unknown, that makes about a 2-oz.
shot of coffee.  Perfect for a single short blast of dessert coffee.
 Funny thing is, it's the best moka pot coffee I've had.  There must
be something about the exact ratio of coffee:water.
-- 
Anthony Ottman
daottman
---- Angelo  wrote:
<Snip>
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6) From: Larry Palletti

7) From: Thomas Jonker
Larry,
Tell me a little more about all those different pots!!  I've been
looking at the stainless ones ..rounded bottoms tapered tops at SM?? any
recommendations for buying the first one??  What makes them so collected
etc by you??
tom...inquiring minds want to know  :>)
Larry Palletti wrote:
<Snip>
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8) From: Steven Dover

9) From: europachris
My buddy in Holland, "HV", has a bit of catching up to do.  He has "only" about 1-1/2 dozen mokas.  Just last weekend when I was over there on business, we hit a big fleamarket in Utrecht and he scored the BIG 10 cup Guido Bergna pot that Tom sells.  Brand new, 3 Euro (or about $2.65).  OK, so it cost us 3 Euro each to get in the door, but MAN what a score.  He said it made the best Moka coffee he's had, and he drank a WHOLE POT!!!  Talk about wired.
Anyway, my favorite of his collection is the Alessi 6 cup pot.  The top latches on to the botton rather than screws on.  It's a super slick design, and it makes really great coffee.  New, they are about $90, so it's not cheap.
Me, I just have a 4 cup Bergna 'Musa', but it works great.
Chris
"Larry Palletti"  wrote:
<Snip>
--
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10) From: Jim Karavias
Hi,
I've just recently begun brewing using a moka pot and thought I'd open the
flood gates by asking if anyone had a favorite bean, blend and roast degree
for this method that they'd care to suggest.
Regards,
Jim Karavias
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11) From: jim gundlach
I've had a good experience with the Moka Pot using Tom's Monkey Blend 
at altitudes above 7,000 feet.  At lower altitudes I fund the Moka Pot 
burns anything you use at lower altitudes.
Jim Gundlach
On Sunday, January 12, 2003, at 12:42 AM, Jim Karavias wrote:
<Snip>
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12) From: Rick Farris
Jim wrote:
<Snip>
My brother gave me a Moka pot for Christmas, and instead of being all
aluminum or all stainless steel, it's got a stainless steel bottom and
ceramic top.  (Cool top, it's got a reproduction of a Van Gogh painting on
it.)
I haven't tried it yet, but I'm hoping I'll be able to get the pot brewed
before the ceramic gets hot enough to burn the product.
-- Rick
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13) From: jim gundlach
On Sunday, January 12, 2003, at 02:44 PM, Rick Farris wrote:
<Snip>
The problem is that the moka pot is a stove top steam driven system.  
You make a puck of coffee and put it between the water in the bottom 
and the storage pot at the top.  Once the water gets hot enough to 
generate steam pressure to push the water through the coffee it is well 
above the 205F which is the highest temperature you want to expose 
coffee to during brewing.  If you get up to higher elevations, you can 
get sufficient pressure at 205F to push the water through the puck of 
coffee.
Jim Gundlach
<Snip>
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14) From: Angelo
Moka pots don't burn coffee - Moka pot operators do...
The Moka pot operates in a manner similar to the vac pot. Though the vac 
pot LOOKS like it's boiling the water, if anyone cares to actually measure 
the temperature while it is brewing, he will see that it is well below the 
boiling point.
The same with the Moka pot. If anyone measures the temp of the brewed 
coffee coming out of the pipe, he will find that it too is below boiling.
Of course if you put a roaring flame under it, the above may not apply.
A medium flame is sufficient to heat the water to the brewing point. When 
the liquid issues forth from the pipe/spigot, lower the flame. If you are 
using one of the smaller units it would probably be better to take the pot 
off the flame, entirely.
Ciao,
Angelo
<Snip>
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15) From: Rick Farris
Jim wrote:
<Snip>
Oh.  *That* method of burning the coffee.  :-)
Well, I've got that one covered -- I live at 4500' and water boils at about
206° here.
-- Rick
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16) From: Rick Farris
Angelo wrote:
<Snip>
I believe *that* urban legend has been pretty well debunked over on
alt.coffee.  It was taken as gospel for a long time until someone actually
threaded a sensor in and measured the water.  It's boiling.  That's why it
has all those bubbles in it.
<Snip>
I personally have debunked this theory.  I used a low-mass, fast reading
thermocouple to read the first drop of coffee that came up the pipe and
believe me, it's boiling.  And yes, I had the pot on the lowest heat that
would send coffee up the pipe.
Someone here reported using a meat thermometer and seeing a lower
temperature.  That's because he was heating the mass of the meat thermometer
and measuring its warm up profile.
-- Rick
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17) From: Rick Farris
That's not where we're talking about the water boiling, Mike.  We're talking
about the bottom of the pot, or more specifically, the water on its trip up
north.  Of course, once the water gets up there in that big ol' heat
radiator it's going to cool down.
-- Rick

18) From: sho2go
Referring to the vac pot, I stuck a thermocouple into the top of the
"boiling" water with the grounds.  It read 185 F.  It does not boil, at sea
level.
Mike

19) From: jim gundlach
On Monday, January 13, 2003, at 12:07 AM, Rick Farris wrote:
<Snip>
Also, if you taste espresso made with one of the little steam toys, and 
a comparison shot with a pump driven machine you can learn what this 
kind of "burnt coffee" tastes like.  I have been able to get a moka pot 
to make coffee that does not taste burnt at 7,000 feet, and that was 
with gentle heating. No matter how gentle I heat at 325 feet everything 
had a burnt taste.   Now, a lot of people in the world think burnt 
coffee is normal.  But, with all the other things I do to get good 
coffee I really don't want to detract from the flavor by burning it.  I 
don't know if you can avoid burning it at  4500 feet or not.  Remember 
that pressure to push the water through the coffee is doing the same 
thing as using a pressure cooker, the higher the pressure the higher 
the heat.  The water does lose some heat on the way up from the bottom 
of the pot, more so with the taller vacuum pot than the shorter moka 
pot.
Jim Gundlach
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20) From: Steve Wall
OK, but what does it matter how hot the water gets down below?
It's the temperature of the water mixed into the grounds that
matters.  Now the question I have is, is proper brew temperature
really the temperature of the water just before it hits the grounds,
or the temperature of the water/grounds mix at equilibrium?
Steve Wall
On Monday, January 13, 2003, at 01:09 AM, Rick Farris wrote:
<Snip>
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21) From: jim gundlach
On Monday, January 13, 2003, at 06:15 AM, Steve Wall wrote:
<Snip>
The important thing is the temperature of the water when it is in 
contact with the grounds or the compounds extracted.  The water 
temperature should never be over 205F when it touches any element of 
the coffee.  If it is not at least 192 or so, it will not extract 
properly.  There are some variations within the range between 192 and 
205.  The temperature down below is only important in so far as it is 
related to the temperature of the water that hits the coffee.  If you 
have high pressure 300F water driving the water through a system of 
pipes that takes it down to 200F before it gets to the coffee that is 
fine.  But you do not get that much of a drop with either of moka pot 
or a vacuum pot.
Jim Gundlach
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22) From: Dave Huddle
I'm sort of interested in an electric moka pot for work.
Has anybody used either the Bialetti Moka Elettrika Dual-Voltage (2
cup) or the Bialetti Moka Easy Cordless electric (6 cup)?
How about the Velox Electric Moka Espresso?   I have read negative
comments about this one.
Dave
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23) From: Rick Farris
Be advised that Moka "cups" are 2 oz.  I'd suggest at a minimum the 6-cup
version.
-- Rick

24) From: Dave Huddle
I understand the "cups" size, BUT, has anyone acutally used one of
these machines?
Dave
<Snip>
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25) From: Brian Yarvin
<Snip>
Rick:
What Moka calls a "cup" is really a typical Italian home serving. 
My own optimum stovetop brew is about halfway between a good 
machine made shot and the coffee from a press so I find that 2-3 
ounces per serving is about right for me.
Good luck!
Brian Yarvin
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26) From: Rick Farris
Steve wrote:
<Snip>
It matters that the first slug of water into the grounds might burn them.
<Snip>
Of course it is a continuum.  The first water coming in contact with the
grounds (if boiling) will overextract, and later when the pot is full of
cooled water, some underextraction will happen.  In the middle will be
perfect extraction.
The ideal situation would be where the water was heated to the perfect
temperature and then dumped all at once over the grounds, which were ground
to perfect, uniform-sized particles.  Geez, it's starting to sound like a
Chemex and a Mazzer, isn't it?
-- Rick
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27) From: Larry Palletti

28) From: Dave Huddle
<Snip>
Larry,
Nother bunch of questions on the Elettrika - - since I haven't seen one
up close & in person.
How long does it take to brew?
What is the volume brewed?
One description of the Elettrika mentioned a "light" to tell you when
it is done?
Is the light a reliable indicator?
Thanks,
Dave
<Snip>
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29) From: Tom & Maria
<Snip>
I tried out the velox and wasn't convinced it was brewing at an 
edquate temperature (but I didnt measure the temp -just going by the 
taste). Not sure about the bialetti. If its aluminum like most of 
their mokapots, i avoid it -probably a superstition but I just dont 
trust aluminum as a material for cooking... -Tom
BTW: I am missing posts from Friday and Saturday to the list. Anyone 
else missing these? I think its probably a problem on my end.
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
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30) From: Larry Palletti

31) From: Ben Treichel
Tom & Maria wrote:
<Snip>
Yes, I have posts (in the trash) from those days.
<Snip>
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32) From: Angelo
At  1/13/2003 01:07 AM, you wrote:
<Snip>
If we are to take the bubbles to indicate boiling, I suppose when the 
coffee returns south, and we see bubbles, it is boiling... Even after we've=
 
had it off the heat for a couple of minutes? hmmmmm, interesting....
<Snip>
Didn't you say that where you live the water "boils" at a lower 
temperature? I live just about at sea level and the water is no where near=
 
boiling...
 >Well, I've got that one covered -- I live at 4500' and water boils at=
 about
 >206° here.
-- Rick
<Snip>
 thermometer
<Snip>
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33) From: Dave Huddle
Larry,
<Snip>
[snip]
<Snip>
[snip[
I feel REALLY HONORED.
Thanks a bunch.  You answered everything I asked.
What a great list!
Dave
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34) From: Rich Adams
If I may......The first slug of water into the grounds with a vac is no
where near boiling.  The water rises north as it is heating up and meets the
grounds long before boiling begins.
The water doesn't start to boil until almost all of it is up north anyway.
From what I can tell, only very little actual boiling water enters the top,
thereby, IMO, heating the previously only warmed water to a higher temp.
Maybe I missed part of this thread.
Respectfully,
Rich Adams
radams

35) From: Dave Huddle
Rich,
 
<Snip>
Yep,
The vapor pressure of the water increases with the increasing
temperature, pushing the water up throught the tube.  IOW, the water
vapor expands to push the water up, long before boiling temp. is
reached. (Of course, when the pot boils, there is more pressure
generated.)
And another thing, bubbles seen in the vac pot as the brew goes south
may be formed because the water in the lower bowl is now under less
than 1 atm. pressure (otherwise, the brew does not go south), so it
'boils' at a temp. lower than normal.  But since the lower bowl glass
is cooling down, the vapor created by this lower temp. 'boiling' is
condensed almost immediately on the glass surface, so the pressure is
not increased by this boiling.
And one more thing, with my mongrel Silex bottom & gasket, Cory top, I
see LOTS of bubbles in the lower bowl after all the brew is sucked
down and the partial vacuum is pulling air through the coffee
grounds.
SO NOW ANOTHER MOKA POT QUESTION [I still haven't seen one up close] --
WHAT KEEPS THE BREW FROM BEING PULLED BACK SOUTH WHEN THE MOKA POT IS
REMOVED FROM THE HEAT??
Dave
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36) From:
On Mon, 13 Jan 2003 16:33:06 -0500 (EST) Dave > WHAT KEEPS THE BREW FROM BEING
PULLED BACK
<Snip>
The outlet on a Moka pot is at the top of a tube that extends to the top of
the upper chamber so it remains above the level of the coffee.
Bill
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37) From: Larry Palletti

38) From: Jim Karavias
So, Anyone have any beans that they really like brewed in the moka pot
aside from Monkey Blend?
Jim

39) From: jim gundlach
On Monday, January 13, 2003, at 01:48 PM, Tom & Maria wrote:
<Snip>
I did not seem to miss any.   Makes it sound like your end.
   Jim Gundlach
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40) From: jim gundlach
On Monday, January 13, 2003, at 03:33 PM, Dave Huddle wrote:
<Snip>
I think that is just great insight into the physics of these beautiful 
things.
Jim Gundlach
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41) From: Rick Farris
Angelo wrote:
<Snip>
Tell us how you know that, Angelo.  What experiment did you do?  What were
the results?
-- Rick
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42) From: Brian Yarvin
<Snip>
How about Ethiopian Harrar? 
I'm drinking it as I speak.
Brian Yarvin
Stock Photography from Edison, NJhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brianyarvin.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

43) From: Dave Huddle
Brian,
Tell us (or at least tell ME) what kind of Moka pot you are using, and
the brewing variables (amount of water, amount of ground coffee, etc.,
etc,...).
Thanks,
Curious Dave
<Snip>
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44) From: Brian Yarvin
<Snip>
Dave:
Right now I'm using two Primulas and a one shot model that's so 
small I can't read the brand name. I try to avoid the fancy steel and 
ceramic ones but the cast aluminum pots all seem to make similar 
cups. (assuming they're the same size)
Water - I fill them right up to the bottom of the safety valve. If water 
comes up through the coffee basket when you put it in, you've got 
too much water.
Coffee - I fill it to the top of the basket without pressing it down. I 
like a grind that's a slight bit coarser than I would choose for a shot 
of espresso from a quality machine.
Heat - resist the temptation to turn the heat up! You cannot make 
one of these things simulate an espresso machine! Don't even 
think of it! You'll ruin the pot and your coffee will be vile.
Instead, try a medium low flame...if it takes between five and seven 
minutes for the first drop of coffee to appear in the top chamber, I 
feel like I've got it right. 
If both the grind and heat are correct, you should get a nice crema 
that's a bit darker in color than what you see from a machine and a 
brew that's between a good strong shot and a nice cup from a 
press.
BTW...if you visit my website, (I'm a commercial photographer) you 
can do a search on "espresso" or "coffee" and see a couple of 
photos of my favorite pots. 
Brian Yarvin
Stock Photography from Edison, NJhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brianyarvin.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

45) From: Dave Huddle
Brian,
Thanks for the moka tutorial.
<Snip>
I looked already.   Bunch of really interesting photos!
I've noticed that there are several REAL photographers on this list.
(I'm an amateur -  shooting with OLD stereo cameras.)
Dave
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46) From: Brian Yarvin
<Snip>
Dave:
You're welcome. I find it to be the easiest way to make coffee that 
pleases me.
<Snip>
And thanks again!
Brian Yarvin
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47) From: Owen Davies
<Snip>
Wow!  Away for only two-and-a-fraction days, and already there are 172
messages waiting for me from the homeroast list.
I interpreted this differently.  Based on a minimum of experience with the
Bodum Santos, it looks like the bubbling is not boiling, but just air being
pulled through the upper chamber as the lower chamber continues to cool.
Wouldn't be surprised if there were a rough correlation between how much air
comes down through the tube after the coffee is all down and the amount of
air forced up through the coffee/water during the brewing period after the
water has completed its trip North.
Owen Davies
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48) From: AlChemist John
Sometime around 14:20 1/13/03, Jim Karavias typed:
<Snip>
Yes, Mohka Rimy (sp)  Ahhhhh
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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49) From: Les & Becky
Dan,
I agree 100% about the Americano.  However, I have been expermenting with my
Moka Pot, and am finding that it brews a nice complex cup of coffee, but
seems to smooth out the high notes a little bit more to my liking.  I will
be Moka Pot brewing a Kona tomarrow.  It really gave the St Helena a twist
that I had never experienced before.  I also have some Yemen Ishmil roasted
and may brew a cup of it Moka Pot for a contrast.  Any other Moka Pot lovers
out there with some thoughts and advice for a beginner?
Les

50) From: john
Just another Moka pot supporter...but nothing really to add in the way of
advice. :)
joão
Bebo café, logo existo.http://www.drzeus.net/coffee<Snip>

51) From: Felix Dial
Greetings Les and fellow list members,
I have a 3cup stainless steel and a 3cup aluminum, both are bialettis.  I
also have a 6cup Guido Bergna.  I haven't used them ever since I started
roasting.  I've been roasting single origin bean for drip (mostly), press
(sometimes), vac (seldom), and have been drinking from these brew methods.
In some ways, I've been taking a global coffee tour.
Les, what size moka pot do you use and how much moka coffee do you get when
you're done?  I put 6oz of H20 in the chamber (up to the pressure valve) of
both of my 3cup pots and pretty much get 3oz of moka coffee when the brewing
is done.  About how much hot water do you add to make your americanos?  I
might yank out one of the moka pots from the cupboard and give this method a
try.
Here's a link to a web page written by two Italian fellows.  Their page is a
"how to" on how to make moka pot coffee.http://www.caffeina.org/caffe/inglese/casamadre.htmFound the url on alt.coffee.
I think the web page might be too much at the introductory level for you,
but in any case, I thought it informative to compare brewing methods.
For instance, pagehttp://www.caffeina.org/caffe/inglese/12.htm,they state
"Switch off the fire immediately after the foam comes out ...".  I typically
turn off the fire well *before* the foam comes out.  The foam, for me
anyways, tastes pretty yucky (IIRC, really sour)  and pretty much makes for
unpleasant results.
In a way, I'm glad I've never jumped onto the espresso train.  "Upgrade
Fever" seems to be rampant among the espresso followers, and I just couldn't
afford the prices of the "acceptable" machines and grinders out there in the
market!  I remember getting pretty good results from my moka pots.  It isn't
espresso of course.
However, from reading the list archives and alt.coffee, the Krups Gusto is a
good solid starter machine.  And I'm finding on-line prices for this item
below $75 ...
Regards,
  Felix

52) From: Jim Karavias
Hi Les,
I had the best success with my Moka pot when I used my WhisperLite camp
stove.  It can crank out a lot of concentrated BTU's and brings the
water to temp very quickly without overheating the rest of the moka pot.
Seems the thing to do is make the whole process work quickly and stop
the brewing as soon as it seems like you're pushing steam through the
coffee.  I get about 1/2 the amount of coffee the pot is rated for.
Jim
<Snip>
with
<Snip>
but
<Snip>
will
<Snip>
twist
<Snip>
an
<Snip>
made
<Snip>
is
<Snip>
best
<Snip>

53) From: Angelo
I love that site..The translations are hilarious and kind of charming...lol
I tell you, that is one of the funkiest coffe pots i've ever seen..I don't 
know if the bitterness he refers to is the result of the method (as he 
claims) or of his admonition to not clean the pot with soap...
All in all, a fun read...
Angelo
<Snip>

54) From: David Westebbe
<Snip>
Interesting stuff.  I especially like their advice on tightening the top:
"Tighten carefully the moka coffee machine in order to avoid water and steam
outing during its soul ascension"
I hate it when the water and steam outs during its soul ascension!

55) From: John Kangas
Definitely one I'd recommend for a cheap starter. Mine's a bit more user 
friendly than my SL-70, less sensitive to grind and tamp, and reliably heats 
the boiler just a little too hot; (mine, anyways!) really handy for easy 
temp surfing. Just count off 5-15 seconds after the light goes out, 
depending on the beans and your own preference. The steamer arm looks a bit 
un-useful for frothing anything, but then again I'm not really a 
milky-coffee kinda guy.
John Kangas
<Snip>
Share your photos without swamping your Inbox.  Get Hotmail Extra Storage 
today!http://join.msn.com/?PAGE=features/es

56) From: Les & Becky
Felix,
Sorry for the late reply, but my server was down for almost a week!  I have
a six cup Moka Pot.  It is a stainless pot that I bought at Tom's garage
sale.  I also have an antique that I have not played with much.  The coffee
is much more complex than drip, press, or vac pot.  It seems to be almost as
complex as espresso, but more mellow.  I never have measured my output.  I
just enjoy it!  I have a special "Americano cup." that gives me the right
amount of water every time.  My ratio is 1 double shot with 2 times the
volume of water.  In my Americano cup, I just put the double in and fill it
with hot water, and I have the right amount for me.
Les

57) From: john
I have a single-shot Moka pot, with a little tray that you sit the demitasse
on, and spout that pours it directly into it.  My problem is that I never
get a full shot of coffee, but rather, the first part is nice and thick,
while the last part is thin and watery.  I want good coffee all the way
through, darn it! :)  What I've had to do is switch cups midway, and throw
out the 2nd half, which isn't something I like doing.
Any ideas?  Suggestions?  Would it behave differently with with different
types of roasts? (silly question, I know, but there's the topic tie-in)
*grin*
joão
Bebo café, logo existo.http://www.drzeus.net/coffee<Snip>

58) From: Felix Dial
Hi Les,
Thanks for the reply.
I'll be brewing some Uganda Bugsiu Moka Pot americanos this weekend!
Cheers,
  Felix
030926.2258

59) From: Angelo
Well, according to the two Italian fellows on that Moka site, you are to 
stir the coffee to mix the thick and thin together...
Ciao,
Angelo
<Snip>

60) From: john
but...but...I just want thick!  I want body!  I want it all! :)
~john
I support sustainable coffeehttp://www.drzeus.net/coffee<Snip>

61) From: Myron Joshua
I say try the TWO CUP (only the two cup and not the four cup) Brikka system
(Brikka or Kaliffa models) of Bialetti. It yields a thicker cup, more oils
than a regular moka pot. The short shot is real short-but very good.
myron

62) From: Tim TenClay
Has anyone ever tried one of these?http://www.illyusa.com/AB1666000/showdetl.cfm?Product_ID01I think it looks great, but I have trouble getting my current moka pot
to turn out what I want and am not going to drop money on something
like this yet.  Would like your opinions though!
Grace and Peace,
  `tim
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253

63) From: Brent - SC/TO Roasting
Tim 
It is a beauty but the base doesn't look like it's for the stovetop.
Could it be electric?  The description doesn't say.  If it is electric,
I wouldn't recommend it - no real control over heat and brew.  But I do
use my electric when travelling because it beats hotel coffee.
Getting a good brew out of a moka pot does take some patience and trial
and error.  Right now, my faves are moka pot and presspot.  I still make
a drip brew for first thing in the morning - need that java jolt.
For good moka pot coffee, I fill the basket (no tamping) and leave a
small mound in the middle.  When you screw the top on, it will self-tamp
with the mounded coffee.  Then, brew it over medium heat and take it off
the burner when the top is 1/2 or 3/4 full and let it finish brewing on
its own.  Medium heat takes longer to brew the pot, but the flavor is
better.
The grind of the beans makes a difference too.  I use a grind about
halfway between espresso and drip and scrape any "powder" out of the
dispenser before putting anything in the basket.
Hope some of this is helpful.
Brent
Roasting in an SC/TO
For drip, moka and presspot brew
<Snip>http://www.illyusa.com/AB1666000/showdetl.cfm?Product_ID01I think it looks great, but I have trouble getting my current moka pot
to turn out what I want and am not going to drop money on something like
this yet.  Would like your opinions though!
Grace and Peace,
  `tim
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253

64) From: John Blumel
<Snip>
On Dec 1, 2004, at 2:58pm, Brent - SC/TO Roasting wrote:
<Snip>
According to the description, it's a "stove top" moka pot. In other 
words, not eletric.
I'd be interested to know what the exact water path through the coffee 
is. Looking at it, it would seem that one side of the 'puck' might get 
overextracted and the other underextracted. But, the design could be a 
little more sophisticated to account for that. I also wonder if it 
would require higher pressure, and thus, higher brewing temps, to get 
the coffee up the tube and into the pot.
John Blumel

65) From: Jean
It's beautiful!  Gin, what material is the base?  And, do you have an =
idea of the capacity of the pot?  
Hmmm, I may need to add this to my List. . .
 
TIA,
Jean  :~)

66) From: petzul
Happy mother's day to everyone. We went out to brunch, and I let C have 
the first sip just now from the harvest of the new Moka Pot she gave me 
yesterday for my birthday.
She said it was good. She doesn't feel deprived. (more chatter to keep 
me from loading up the Estro)
To me, it seems a bit weak. Filled the lower chamber (8 oz water) and 
filled the funnel thingie that holds the coffee.
This was a 50 / 50 mix of Liquid Amber and Horse (Thanks Les).
The funnel does not hold enough to make a decent cup if you use all the 
water capacity.
But that's just me, and C likes it even *stronger, *
so I repeat..
chatter...
It could be good coffee if less water is used, maybe 4 oz.
I still have some of  'the grind' (whew!) left, so I will try it in the 
Estro in a few minutes.
PeterZ
Hates to let ground coffee go to waste, here in LHC.

67) From: Jim Karavias
Hi Peter,
Have you ever tried filling the moka pot with water already to the boil, 
assembling it with care,  and returning to the heat source?  I've been 
trying to cut down the brew time that way and believe it improves the 
outcome of MokaPot brewing but haven't heard anyone elses opinion.  It 
tastes less 'burnt' to me, i think because it allows me to use the lower 
setting of the burner on the commercial range we have.
Jim
petzul wrote:
<Snip>

68) From: Brent
Peter,
Have you tried filling the grounds basket so that it's slightly heaped =
in
the middle?  Then, when you screw the top on, it does kind of a =
self-tamp.
Don't remember who suggested that (might even be in the mokapot =
booklet),
but it improved my brew.
Not sure what you meant by "filled the lower chamber" with water.  I =
believe
you're only supposed to fill it to the bottom of the pressure valve.  If =
the
pressure release valve is covered with water, you could get an =
explosion.
Could too much water have been used?
Also, a mokapot brew really seems much better if it's slow brewed.  A =
low
heat on a gas stove takes a while, but for some reason the coffee is =
less
bitter and feels fuller when it's slow-brewed.
I did a mokapot of Puro Scuro for the first time yesterday and really
enjoyed the couple of cups it made.  It was rich and dark with a hint of
cocoa.  Not sweet, but definitely no bitterness.
I roasted the PS Saturday into a rolling 2nd, rested 24 hours.  Got an
entire batch of dark, even beans with no oil.  Seems to be the right PS
roast for my taste.
Brent
Roasting in an SC/TO
For drip/moka/presspot brew
<Snip>

69) From: Edward Spiegel
At 4:19 PM -0700 5/8/05, Jim Karavias wrote:
<Snip>
MokaPot coffee should never taste burnt. If it does, it means that the heat is on too high or too much coffee has been used. For the best moka pot coffee, use low heat, a drip-style (not espresso style) grind, and don't tamp. You want to use low heat so that the water that bubbles up is less than boiling. If you tamp, use fine-ground coffee or high heat, the water will be too hot when it hits the coffee and thus burn it.
 Best,
Edward

70) From: Scott Szretter
I just received my moka pot and have used it twice, and am very happy 
with the results.
Just one question though, when should I remove the pot from heat?
For example, I usually put the heat on high just to jump start the 
water because it seems like it takes FOREVER if I leave it on medium, 
so I leave it on high for just a few minutes, then I reduce the heat 
to a medium-high.  Then a few minutes later the coffee boils up to 
the top...      Should I remove it from the heat at that point, or is 
there any reason to leave it there and try to get the water that is 
left on the bottom to boil up or whatever?
-- 
powerful software and services: www.eesco.com

71) From: sszretter
I just received my moka pot and have used it twice, and am very happy 
with the results.
Just one question though, when should I remove the pot from heat?
For example, I usually put the heat on high just to jump start the 
water because it seems like it takes FOREVER if I leave it on medium, 
so I leave it on high for just a few minutes, then I reduce the heat 
to a medium-high.  Then a few minutes later the coffee boils up to 
the top...      Should I remove it from the heat at that point, or is 
there any reason to leave it there and try to get the water that is 
left on the bottom to boil up or whatever?
-- 
powerful software and services: www.eesco.com

72) From: Tom & Maria - Sweet Maria's Coffee
If you get the majority of the water up in the top and there is just 
a little left, I usually just leave it. I don't like to keep the 
coffee on the burner any longer than necessary, plus I want to drink 
it! -Tom
<Snip>
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

73) From: Brett Mason
The water below the "funnel" will never boil up and into the upper chamber.=
..
I usually keep mine on high until some steam starts to appear through
the upper spout, then I turn mine way down, and let it "simmer" up
into the upper chamber...  Once there's a "normal amount" up top, I
take it off the heat - then serve...
Run a few pots full, and you'll arrive at what "normal amount" is for
your mokka pot...
Brett
On 8/10/05, sszretter  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

74) From: Michael Wascher
Brett,
That's the way my wife's Italian relatives do it too. As soon as the pot 
starts to produce some coffee they turn down the heat then they start movin=
g 
it around -- moving it away from the flame or back over it a bit. The idea=
 
seems to be to just barely keep the coffee flowing until your cup of coffee=
 
is done.
Also, their moka pots are the smallest I've ever seen. The results will jus=
t 
barely fill a demitasse cup.
--MikeW
On 8/10/05, Brett Mason  wrote:
<Snip>
-- 
"Not all things that are countable, count, and not all things that count,=
 
are countable". Albert Einstein

75) From: Edward Spiegel
At 7:26 AM -0400 8/10/05, Scott Szretter wrote:
<Snip>
I remove the pot from the heat once the coffee bubbles up -- if you reduce the heat before it starts bubbling up, you will get the best moka pot coffee. Medium or medium low results in the best flavor. Medium-high might result in water temps that are higher than optimal. Unless you end up vaporizing the last bit of water in the bottom by overheating, you will always have some small amount of water left behind -- which is fine. Think of the moka pot as more like a one way vac pot than an espresso maker.
Just my .02,
Edward

76) From: Brett Mason
My thoughts went something like this:  If you go slower, the water
doesn't get pushed by the grounds so fast - makes a much richer cup!
Brett
On 8/10/05, Michael Wascher  wrote:
<Snip>
ing
<Snip>
a
<Snip>
ee
<Snip>
ust
<Snip>
 
<Snip>
 
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

77) From: sszretter
Yea, thats what I tried this morning, I had the heat on high just 
until the water got hot, then turned the heat down and let it go 
slow, and it came out very nice, much richer.
<Snip>
-- 
powerful software and services: www.eesco.com

78) From: Brian Kamnetz
I recently bought a 4-tasse Bialetti Stainless Steel Moka Pot that had
been hanging around on Maria's Sale Page. It arrived Wednesday,
yesterday I ran it with spent grounds, and then made my first potable
batch this morning. What great coffee! It's quite a lot, I thought,
like Krups Moka Brew coffee brewed strong, much different from the
same beans brewed in a French press. I'm very happy with the addition
to my extraction methods. Today's batch does have a tinge of metal
taste, but I'm hoping as the moka bot is broken in a bit more that the
metal taste will go away.
An interesting note: since the moka pot is so small, I put it on my
"simmer" burner. The whole process took 14 mins, instead of the 5 or
so mins that Tom recommends (though I don't know why 5 mins would be
preferable to 14, other than expediency, since the grounds are not in
contact with water until the water heads north...). The first coffee
to ooze out was very rich, dark with crema-like foam. I turned the
flame down when the brew actually began to seep in to the upper
canister. As the brew progressed it became lighter, until at the end
it looked quite a bit like plain water. I was wondering whether I
would see a "path" through the grounds that would indicate that the
water wasn't seeping through the grounds, but rather taking a "short
cut', but that wasn't the case, and the coffee is certainly nice and
strong, very rich. I'm wondering whether I should just leave the flame
on full until the brew is finished and the pot starts to sputter.
Brian

79) From: Elliott Perkins
Hi Brian,
Personally, I let the coffee run through with the heat relatively high 
until it's about half way up the stem, then turn it to low until just 
before it starts to spurt steam, at which point I turn it off and let 
the heat left on the burner and the pressure in the pot push the rest 
through.  This is in the morning, when I have time to watch.  In the 
afternoon, I am usually more distracted and let it run, sometimes until 
it is blowing steam and my wife says something like "your coffee...".
Some coffees seem to behave differently w/r/t bubbling steam earlier, 
caramel colored crema-like foam, &c.
I convince myself that the fussing makes for a better cup, and when it 
really runs long, I can taste some bitterness.
If I brew with the top closed, the coffee boils, and that does make for 
a bitter cup.
In any case, I use the pot twice a day and have for years.  I am very 
satisfied.
Regards,
Elliott Perkins
Brian Kamnetz wrote:
<Snip>

80) From: Brian Kamnetz
Elliott,
I didn't notice any bitterness, but I think I will try to follow your
method of leaving the heat on until about half the water has passed
north, then reducing the heat. Also, I think I will stop using the
"simmer" burner; just doesn't crank out enough BTUs and I don't think
I can improve much on the 14 mins it took this morning. I will have to
try centering the moka pot on the edge of the flame of a larger
burner.
I sure was surprised, quite pleasantly, ad the richness of the coffee
flavors that the moka pot produced. I can see where a person might use
it daily.
Brian
On 9/22/06, Elliott Perkins  wrote:
<Snip>

81) From: David Morgenlender
Brian,
Over the last few days I've learned a lot about Mokapot brewing, mostly =
thanks
to suggestions I've read here & other places online.  My last few brews =
have
been incredible compared to my previous Mokapot, Aeropress & drip brews.
Here's what I now do:
- Fill the mokapot to just below the valve.
- I grind just finer than what I use for drip, which is on the fine side =
for a
drip.
- I level fill the mokapot with grinds, then add more grinds to make a =
small
hill.  I do no tamping whatsoever.
- I close up the mokapot, and put it on the stove with the cover open (to=
 reduce
the buildup of heat in the top compartment, so the fresh brew doesn't =
boil).
- We've got an electric stove with a flat top, which absorbs heat & cools
slowly.  I turn on the heat as high as it will go.  After a few minutes, =
I lower
it so it's moderately high.  Then I gradually lower the heat until it =
reaches at
or close to the lowest possible heat producing setting.  I'm trying to =
minimize
the heating time, but not so much the mokapot will spew out the coffee =
too
quickly.  I believe Tom's suggestion for a 5-10 minute brew is after the =
coffee
starts coming out.  This is much slower than I had been doing.  My guess =
is 5-10
minutes is what I'm now getting, although I haven't timed it.
- I remove the mokapot from the heat when I estimate it will have enough
residual heat to finish brewing on its own.
- I pour the brew before the final spit/sputter of coffee.
The big changes I've made are slowing down the brew, and pouring before =
the
final spit.  I haven't tested how much each contributes to the final =
result.
But the brew I've been getting has been phenomenal & consistent.  It's =
sweet,
VERY flavorful, and not a hint of bitterness.
I read that Gesha is best as espresso.  My mokapot is the closest thing I=
 have
to an espresso maker, so for my first attempt, that's what I used.  The =
Gesha
was terrific.  (I just brewed some with my Aeropress - good, but not =
close to
what I got from the mokapot.)
Early last week I tried Harar Horse Green Stripe & Harar Decaf for the =
first
time.  I used a drip (Presto Scandi).  The result was very mediocre;  I =
was not
at all impressed with these beans.  I thought I probably screwed up the =
roasts.
A couple of days ago, in the morning I mokapot'd the Horse.  It was
unbelievable;  the best coffee I've ever tasted by far!  (I've only been
roasting beans only a couple of months, but thought I had produced some =
pretty
good coffee a couple of times.)  At that point the beans had rested 5 =
days;  it
was 3 for the first attempt;  this may have made some difference, but not=
 this
big a difference!  I was tasting just about all the flavors Tom mentioned=
 in his
review.  The flavor kept changing.  For awhile it was like drinking an
incredible hot chocolate.  (No bluebery flavor though!)  In the afternoon=
 I
mokapot'd the Harar Decaf;  not as good as the Horse, but still terrific =
(for
any beans, let alone a decaf).
I still plan on buying an espresso machine.  But for now I'm very happy =
with my
mokapot.  My guess is the key is the slow brew, once the first coffee =
appears.
Speed while heating the coffee before that point is not a problem.  
BTW, thanks to anybody who posted the suggestions in earlier threads, =
which led
me in the right direction! :)
Good luck with your mokapot!
Dave
On Fri, 22 Sep 2006 16:20:42 -0400, you wrote:
<Snip>
until
<Snip>
for
<Snip>
unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
=====
Dave Morgenlender
e-mail: dmorgen
==========================
==========================
=====

82) From: Brian Kamnetz
Thanks, Dave. I used mine for the first time Friday and the coffee was
great. Saturday the brew stalled, yesterday my grind was too coarse
and the flavor wasn't great, today I moved the grind a lot toward fine
and it is better. I am printing out your tips and will try them. Also,
I have gone back to my simmer burner. If I turn it on full it takes
about 7 1/2 mins, and just works better with the tiny moka pot
footprint than the big burners to.
The biggest difference is the length of time that you give the brewing
once the coffee starts coming out. My first brew, last Friday, took 14
mins. I am wondering whether I shoud experiment with that profile
again...???
Brian
On 9/23/06, David Morgenlender  wrote:
<Snip>

83) From: Lynne
I've been using a Moka pot for a couple of months, and am very, very 
happy with it.
Since I add water to make an Americano, I have my own way.
Before I start to grind the beans (I bought a used Zassenhaus), I put a 
kettle of water on - it'll either come to a full boil, or close to it, 
while I grind).
I also grind enough beans to make a small mound, and don't tamp it. 
Instead of using cold water, I use some of the hot water from the tea 
kettle (then I put the kettle on low, while the coffee is brewing).
My stove is an electric, flat- top range - I then lower it to medium 
(half way down the dial, or less). It brews quite fast, but I never 
timed it - and I keep the top closed (never occurred to me to leave it 
open). By now I usually just sense when it's done.
It makes a great cup!
Lynne
On Sep 25, 2006, at 11:04 AM, Brian Kamnetz wrote:
<Snip>

84) From: Lynne
Forgot to add - I add enough water from the kettle to make the 
Americano, of course.
Just writing about it makes me want another cup...
L.
On Sep 25, 2006, at 11:36 AM, Lynne wrote:
<Snip>

85) From: Brian Kamnetz
Incidentally, resting can make a huge difference. I make the same
amount of coffee the same way every day, and use one roast until it is
gone, and every now and then there is just one day that the coffee is
WAY better than it has been before or will be after.
Brian
On 9/23/06, David Morgenlender  wrote:
<Snip>

86) From: Kevin
bought a cheap-o moka pot today form the Red Bulls Eye place.  It
makes a nice brew.  Not real espresso, though it was better than the
espresso I had the other day at out local roaster (ugh, bitter).  It
was somewhere between drip and espresso.  I filled it with the Misty
Valley and it was nice.  Now I can't wait for my SM decaf to arrive
via Harvey tomorrow!!  A new nightcap???
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

87) From: Brian Kamnetz
I really like my moka pot. I have the smallest one Tom sells, and put 16-17
grams of coffee into it. I do what someone else on the list - can't remember
who - does, and that is add just a bit of hot water to it after i pour it
into my mug. I brew it very slowly, turning the gas heat down or even taking
the moka pot off the heat (though I have a simmer burner that works great
for the moka pot) to keep the coffee just barely seeping, so that the little
4-tasse moka pot takes 5-6 mins after the first coffee comes out. Very
smooth, not at all bitter. I'm getting used to it enough that I'm using it
nearly every morning, unless I am really rushed for some reason.
Brian
On 2/19/07, Kevin  wrote:
<Snip>

88) From: Larry Johnson
I hate to be a "me too", but your description of your morning Moka procedure
sounds almost identical to mine (I don't weigh the coffee; have an electric
range). And I love it, too. Every cup is the best I ever had.
On 2/19/07, Brian Kamnetz  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

89) From: Kevin
Thank you for the replies!  I was hesitant to use it this morning out
of fear of not getting my usual good cup from a drip with a Swiss Gold
filter.  If I use it on an electric stove (glass top) should I use
less than Medium heat?  If I use Medium heat, it brews from start to
finish (with cold water) in 8 minutes.  I guess tomorrow I'll try it
over less than medium heat in the morning and post how it came...
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

90) From: Brett Mason
I have a glass stove-top too.  RUn it on high for 3 minutes, then
lower to medium.  WHen you start to hear the hiss from inside, lower
to low, and let it seep....
Enjoy,
Brett
On 2/20/07, Kevin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

91) From: Larry Johnson
I, too, have a glass-top and the smallest size aluminum Bialetti Moka
Express and I start out on high. I open the lid so I can see what's
happening but, actually, I can smell it before I see it. Right before the
crema starts to ooze out the stem, I can smell the most glorious aroma
coming from it (I never noticed this until I started raising the lid, BTW).
When I smell that, I turn the heat off. Since the glass top is slow to cool
down, I usually move the moka pot over to the edge of the element, so that
only about 1/3 of the pot bottom is over the element area. Right about then,
the toffee/molasses-colored crema appears, and I control the rate (keeping
it to a gentle ooze) by sliding the moka pot back and forth on the hot
element. In this way, the glass-top is just about perfect for this process.
I never saw a gas stove (or an electric one, for that matter) that I could
turn low enough to do this same thing.  I just keep the flow going
(sloooowly) until the crema starts to turn almost white, or the flow starts
to look too clear. Try to avoid that last rush of boiling water that comes
through with no color at all. It doesn't ruin the cup, but it's better
without it.
Lower the lid, dispense your brew, and do as you will. Most mornings I add
an almost equal amount of hot water for my version of a cafe Americano, but
it's good straight as well (obviously). I'm sure that it would make a dandy
milk drink, but I (almost) never do those.
On 2/20/07, Kevin  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

92) From: Kevin
Larry,
I'll have to try your method tomorrow morning.  Thanks.
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

93) From: Larry Johnson
I hope I was clear in my description. When I said I "slide it back and
forth", I'm actually sliding it on and off the hot part of the element area,
trying to keep the flow going, but as slowly as possible (within reason - I
do have to go to work eventually). I can't guarantee that you'll get the
aroma signal that I do, so you might want to listen for the sound of the
water starting to "rumble" as the cavitation that precedes the boil begins.
You definitely want to avoid going into a hard boil. Also, if everything
goes just right, you should have some water left in the bottom when you're
done. If it's all gone, you probably let it go too long. Pull it completely
off the heat onto a cool part of the stovetop before you get clear water
coming through, if possible. It took me a couple of tries to get that part
right.
Good luck with it, and let us know how it goes.
On 2/20/07, Kevin  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

94) From: Brett Mason
I can't wait to try it to - maybe tonight after work....
Brett
On 2/20/07, Larry Johnson  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

95) From: Leo Zick
I think im confused. How do most brew in a moka pot?  I thought the only way
was larrys method, at least how it sounds below:
Don't boil the water, keep flame low and remove or take on and off flame
(sort of like how you would an ibrik, but don't let it stop brewing, do it
to control the flow), and let the coffee slowly come out.
If done right, you can keep the lid open, it shouldn't spurt, but rather
just dribble down the sides. You can actually see crema forming while this
happens, but it dies once you pour into the cup. (tasse, lol)
Isn't this the standard way?  Doesn't the ubiquitous SM site even have a
tipsheet on it?  btw, I assume everyone knows to never pack down the
grounds, right?

96) From: Floyd Lozano
What?  You don't tamp to 30 lb pressure??
;)
On 2/20/07, Leo Zick  wrote:
<Snip>

97) From: Leo Zick
This is a multipart message in MIME format.
Ive shied away from 30lbs for espresso. Finer grind, more headspace, and
5-10lb tamp, if that. Great HB thread on it started by the connoisseur
himself, jim shulman.
From: Floyd Lozano [mailto:fplozano] 
Sent: Tuesday, February 20, 2007 1:00 PM
To: homeroast
Subject: Re: +moka pot
What?  You don't tamp to 30 lb pressure??
;)
On 2/20/07, Leo Zick  wrote: 
I think im confused. How do most brew in a moka pot?  I thought the only way
was larrys method, at least how it sounds below: 
Don't boil the water, keep flame low and remove or take on and off flame
(sort of like how you would an ibrik, but don't let it stop brewing, do it
to control the flow), and let the coffee slowly come out. 
If done right, you can keep the lid open, it shouldn't spurt, but rather
just dribble down the sides. You can actually see crema forming while this
happens, but it dies once you pour into the cup. (tasse, lol) 
Isn't this the standard way?  Doesn't the ubiquitous SM site even have a
tipsheet on it?  btw, I assume everyone knows to never pack down the
grounds, right?

98) From: Larry Johnson
I always knew not to tamp (that part was in the instructions that came
with the moka pot) but I didn't know not to let the water boil until
recently. Someone on this forum mentioned it (Sylvia?). I can be a little
dense sometimes and need guidance to find the righteous path.
And there is a tip sheet listed on the SM site, in the library, but I've
never read it. Didn't think to look for one (the moka pot seems such a
simple device - who needs a tip sheet?). I tried to look at it just now, but
the link didn't work. Probably something to do with my server here at work.
Anyway.......
Larry "better late than never" J
On 2/20/07, Leo Zick  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

99) From: Silvia Marsh
Wasn't me...it's nice to know, though. :)
I got my method from a combo of the tip sheet on the SM site and what
somebody (I'm sorry I don't remember!) said in an earlier post...I heat it
on medium until the first bit of coffee starts to seep out, then I turn it
down two numbers on my dial (How scientific! Medium! two numbers! I need to
take temperatures...*grin*). It takes right at five minutes to brew this
way, which is what we seem to be aiming for. I leave the top up, again like
I've heard here, but I don't know if that affects brewing time at all.
I'm not sure if this is the best (or even the correct) way, but it makes a
darn good cup (tasse! Yes, that was for Leo. :)) of coffee.
Silvia
On 2/20/07, Larry Johnson  wrote:
<Snip>

100) From: Kevin
Larry et al.
Thank you for the tips on the Moka pot.  I made my first pot this
morning with Misty Valley taken to FC sent to me by a friend.  It grew
on me like a Red Hot Chilly Peppers' song (Can't Stop comes to mind,
didn't like at first but now I love that song).  Not so crazy for it
at first but completely enamored by the end of the pot.  Unbelievably
good and bitter sweet.  I'm off to make pot #2!!!
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

101) From: Jeff Anderson
Greetings everyone. I'm new to roasting and new to this list, but so far 
I'm really happy with the results of my first efforts at roasting. I 
don't have much experience with coffee beyond a press pot, but I do love 
a good cup. I don't have an espresso machine right now, and it's going 
to be quite a while before I can get one, so I wanted to ask about Moka 
pots. I know it's not espresso as claimed, but I've read some good 
reviews of the coffee, and some bad ones, too. Is there anyone with 
experience to share with me, especially with regard to stainless steel 
models? Would it get me even close to an espresso-like cup at home, 
until I can get a real brewer? I don't think I want aluminum for a 
variety of reasons, but I'm willing consider other opinions on that, if 
there are any. Thanks in advance...Jeff

102) From: john irwin
Jeff,
I think you would enjoy the moka pot well enough. I have been using mine for 
two years now. Press and moka are easy ways to refinements for home brewed 
coffee. I have all brewing varieties except espresso machining. (The Brewtus 
is too much money for my tiny budget). Since purchasing the Moka pot, I can 
say that the desire for home espresso has settled. Moka is good enough for 
now.
Hold on to the press. It works well as a milk throfter.  Extend the shaft so 
that the screen reaches the base fill 1/3 with milk and plunge.
With Moka finding the right grind is key for espresso like drinks. Grind 
medium fine and lightly pack the grinds. Also pour the coffee before the air 
escapes the lower chamber. This will maintain the crema. When you get good 
you can pull off late art with this method.
This method will keep you happy in the interim.
Johnhttp://coffeechaser.comKick back and relax with hot games and cool activities at the Messenger 
Café.http://www.cafemessenger.com?ocidT_TAGHM_SeptHMtagline1

103) From: Brian Kamnetz
Jeff,
I brew in a stainless Bialetti steel moka pot - from Sweet Maria's
naturally - every day. I like the results because I get a very rich
brew, saturated with smooth flavors, though not at all espresso-like.
I like the stainless steel moka pots because they are so darned
pretty. I could look at them all day.
In brief, here is how I get the results I like the best from my moka
pot. I use about 26 grams of coffee for the 6-tasse moka pot. (My
4-tasse moka pot fills my 12-oz coffee mug about 2/3 full; the 6-tasse
moka pot fills my 12-oz mug.) I grind quite finely, not quite powder
but pretty close. As soon as foam starts oozing into the coffee
catcher I turn the heat way down, so that the coffee barely seeps. It
takes 5-6 mins from the time the coffee first appears, and I cut the
heat entirely to avoid the final spurt of steam.
Getting a Bialetti moka pot from Tom and Maria is a cheap experiment.
Most people like the results, but even if you don't, the SS moka pot
sure is pretty to look at!
Brian
On 9/4/07, Jeff Anderson  wrote:
<Snip>

104) From: john irwin
Brian has ESP
More photos; more messages; more whatever. Windows Live Hotmail - NOW with 
5GB storage. http://imagine-windowslive.com/hotmail/?locale=en-us&ocidT_TAGHM_migration_HM_mini_5G_0907

105) From: JanoMac
It is better to get an old, thick aluminum Italian, Spanish, or even
Venezuelan (like my Primulus) made Moka pot than a cheap, thin stainless
model. The ones sold by SM are very nice, indeed, so there is no worry of
thin SS walls with those beautiful babies.
There are some really thin SS models in the discount stores and some of the
kitchen shops. Don't get one of those! I tried one at a friends house.
Scorch city, bad seal, cheesy safety (emergency pressure relief) valve,
easily dented.
The thick Aluminum spreads the heat out nicely, heats evenly and allows the
control of brew you have read about earlier. There is no "off" taste due to
the metal, if you first boil some water in the new pot to get out the
"factory flavoring" (machining dust, polishing or smoothing compounds,
etc.). After a time, it gets a nice "patina of use," more so on a gas stove
than electric.
I never scrub mine, only rinse and wipe. Works great after almost 30 years.
*If* there was any concern over the Aluminum as it pertains to things like
Alzheimers, end those concerns. Aluminum in the diet or in the environment
(since it is the most common metal in the soil) plays no role in the
formation of Alzheimers plaques or in the degradation of the immune system
that leads to certain Alzheinmer effects. Initial/early reports of such were
mistaken and all studies since then find NO link. It was hyped by the
popular media and some of the mis-information still hangs around.
Enjoy the brew! It is NOT "real" espresso, by any means, but has its own
distinctive flavor, texture, and feel in your mouth. It is "closer" to
espresso than drip or French press, that's for sure, but put is side by side
with a properly pulled shot and you'll see that there really is no way to
call moka pot coffee "espresso."
Kirk
<Snip>

106) From: John Brown
they work just fine,  the steel one won't melt like the the aluminum can.
you can use the moka  pot and add hot water to the coffee in your cup to 
get it down to regular coffee
Jeff Anderson wrote:
<Snip>

107) From: John Brown
the cheeeep ones are made in China,  i bught an Italian one from a store 
and went back to get another onebut they looked different so i checked 
out where it was made.  i did not buy it.
JanoMac wrote:
<Snip>

108) From: Jeff Anderson
John,
Thanks for the response and the tip about frothing with a press pot. 
While I'm at it, thanks to everyone else who responded, too. Based on 
your responses I'll definitely be getting a good Moka pot (no cheap, 
thin-walled Chinese imports).
I'm not very mechanical. How do you suggest extending the plunger?
Thanks again
Jeff
john irwin wrote:
<Snip>

109) From: john irwin
Jeff,
Buy a larger French Press and swap the rods. The extended plunger press will 
be used for milk and you can press coffee with the larger one.
This method will work in the interim for “espresso like” drinks.
John
<Snip>
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