HomeRoast Digest


Topic: jason and Sumatra also Moka pots (28 lines)
1) From: Kai-La-Sha
Jason, you evidently have not roasted yout Indonesian to the right stage
to get the earthy, syrupy, gutsy quality it inherently has.  You have to
pay attention to the roast, not the time.  Any time at or after the
beans look like dark brown polished satin, and the roast smells like
coffee instead of garden mulch - THAT'S WHEN YOU STOP IT.
As for a good coffee for a Moka pot: I think they are all good.  The
Moka pot combines the characteristics of an espresso machine and a
French press, but the resulting brew is different from either. It uses
pressure to force boiling water through the grounds, much as a espresso
machine, but the grounds are not as fine, (as in the FP) there is not as
much skill involved, and the coffee is not in danger of overextraction.
I think the result is better than a French press, and more reproducible
than espresso.  
I bought a cheap stainless steel pot at K-Mart for around 10$.  I fill
up the coffee compartment with coffee, medium/coarse ground, and the
lower vessel full of water to the indicated mark, and heat on medium
flame until all the liquid is come north. Pour and serve.  I get 2 nice
mugs of STRONG coffee from this.  The Java I made this AM was smooth,
aromatic and rich without any bitterness.   Just yummy.  Going right now
to make my lunchtime pot!
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