HomeRoast Digest


Topic: Stovetop Espresso (Moka Pot) Brewers (5 msgs / 117 lines)
1) From: Irene and Lubos Palounek
An excellent Italian cook asked us: "I've heard both good and bad things
about MOKA's made from stainless steel.  Do you really prefer it to one made
out of aluminum?"
Well, I do, because I think that aluminum Moka maker gives the coffee
unpleasant off-taste.  But we are not frequent Moka users or drinkers.  May
I ask those on the list that use the Stovetop Espresso (Moka Pot) Brewers
for their opinion about the "aluminum vs. stainless steel" Moka Pots?
Regards, Lubos
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2) From: Mike McGinness
From: "Irene and Lubos Palounek" 
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made
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May
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Nope, you can't ask. (else some of us will be forced to go buy both just to
compare...:-)
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
My first Moka Pot (6tasse SS Amore/Danny) scheduled to arrive tomorrow...
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3) From: David Marley
	Yikes, this is a Pandora's box that I don't know if I want to get
into!  I asked the same question before I began my collecting.  I spent lots
of time looking into the differences. The "basic" arguments see to be:
Aluminum poisoning and causing Alzheimer's (just like in aluminum boilers)
Aluminum pots get too hot and burn the coffee easier
Discolorization over time from the heat and coffee
	
	I unfortunately used completely unfounded and biased decision making
and went by looks overall.  I don't like how aluminum will change colors as
time goes on and coffee is brewed in it.  I like shiny stainless steel.  I
like to believe that I get better heat dispersion and less burnt coffee with
SS and the flavor is better, but I haven't really put too much effort in it.
So I say go SS because in my mind, it's just better!
David Marley

4) From: Angelo
I don't notice much of a difference in taste, especially if i don't know 
from which pot it came. I would think that the vessel from which you drink 
the coffee will have more of an effect on your perception of taste, but 
that's a whole other thread.
As to the aluminum pot getting too hot and burning the coffee, just turn 
down the flame..:-)  The flame shouldn't be too high for any Moka pot, 
anyway. I notice that the stainless steel will discolor as well if the 
flame is too high.
What's always bothered me about the aluminum pots is how they look and 
smell on the inside when empty, even when clean. Whether or not that gets 
translated to the coffee, I can't tell..
The best way to test this is to do a blind test using a disinterested third 
party to make the coffee....
I think Larry should weigh in on this.....
ciao,
A...
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5) From: Rick Farris
David wrote:
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Absolutely not true.  Aluminum is at least an order of magnitude better at
dispersing heat. (Too lazy to look up the exact number right now.)  If you
like fancy cookware, you'll notice that most multi-layer pots & pans have
stainless steel (SS) on the outside layers (to be pretty, and also for
induction heating) and aluminum on the inside layers (because SS is such a
crappy heat conductor.)
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That might be true.
-- Rick
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