With a moka pot you're making espresso, versus regular coffee with a
French press. The press will extract the water-soluble components of
the coffee, which are substantial. The moka pot, in theory (it's harder
to get this right with a moka pot than with a pump-drivine machine,
having experimented with both, but maybe my moka pot isn't very good) is
going to extract the water-soluble parts while also emulsifying the
coffee bean's oils. This gives you crema, which makes espresso, well,
creamy :) Doubling your dose in the press pot would make real strong
coffee, but it wouldn't be espresso.
Well-executed espresso has a whole lot of body, smooth texture, is
sweeter than regular coffee and has a different aroma. I highly
recommend it. It's kinda hard to find a coffee shop that does it right
- Starbucks certainly doesn't. If it's bitter it's not real espresso.
Michael Horowitz wrote:
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast