Mokapots, Moka, or Stovetop Espresso, Period.

[Mister Moo]

Yes. The way to go for outrageously good coffee out of a failsafe $20 brewer

http://www.singleserveespresso.com/pictures/MokaPot-thumb.jpg

Bialetti Express - sure
Bialetti Brikka - I guess so
Bialetti Mukka - why not
Other brands that do the same thing - OK, I guess

1. Object:
the practically worlds best coffee, strong and sweet (NEVER bitter) in minutes; makes just about the best cafe-au-lait, cafe Cubano, Americano and faux-cappuccino.

2. Requirements:
a mokapot - smaller ones (1-3 cup) are the way to go. The big ones seem like a good idea but they are not. A one-cupper is very cool; two-cupper most useful; three-cupper for one hophead ex-crack addict or, perhaps, a normal married couple couple.

http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/1parts.jpg

freshly roasted coffee (preground is fine but it's alwys better to have your own grinder. For this kind of coffee it has to be a burr grinder, not a whirley-blade chopper type. Grinder are discussed in another thread, maybe, if someone brings it up.)

http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/2finegrind.jpg

fresh, clean water.

(please - you know what it looks like)

heat source - gas is good; electric range is fine.

http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/toomuchcoffee.jpg

a cool cup.

(cool is in the eye of the beholder)

maybe some sugar and milk.

a cigar or pipe (optional)

3. Methodology:
Sweat these details with a conventional mokapot. (Piss-all if you got a Brikka - you won't need to know a thing.)

Having filled the lower pot with water to just-below the safety valve and wiped water from the threads, etc., pack coffee gently and evenly into the filter and place it into the lower pot. I advise forming a mild dome when filling, such that, when the upper pot is screwed down snugly, you can ( right then - not after brewing!) open it back up and see a clear imprint* of the upper pots filter. No solid imprint means not enough coffee; inability to screw the upper portion ALL the way down means too much coffee.

*http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/5posttamp.jpg

Screw the upper pot on tight - I mean tight-tight, put the thing on medium heat and wait a few minute for the goo to start oozing out the post. Don't keep the pot hot enough for the coffee to squirt. It should ooze - about 45-seconds worth to brew a pot - to insure the coffee doesn't taste burnt. You may reduce heat or remove the pot from the heat source to control the brewing rate. Too much heat is a bad thing.

http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/crema01.jpg

Fresh coffee, good pack, tight screw-down and slow brewing may reward you with caramel brown (false) crema as the brewing occurs (http://www.youtube.com/watch?v=o-ISSFtxI6U). If you have a stainless steel pot, don't expect to see much of the crema, though.

http://img.photobucket.com/albums/v339/xenawarriorcat/coffee/crema02.jpg

This is a stellar drink straight or sweet or 50/50 with hot milk and a bit of sugar. There are few places on earth where we keep such high expectations for our moka as right here. This is THE place to learn the tricks and get the tips from moka-monsters. There are so-called world-class lifetime coffee demons who haven't even DREAMED of making moka like we do, right here in the Asylum. While the gurus are talking about "moka", we're right here getting 100% of the glory out of the beans. Amen. Your questions are welcomed.

Rock on. Party down. Excellent.

[mikeyj23]

Great post. As for the grind for moka - my burr grinder has 18 different settings. Where along those 18 would you expect moka grind to be? I suppose I just need a place to start, then try finer and coarser from there till I get a better feel for it.

[Mister Moo]

Great post. As for the grind for moka - my burr grinder has 18 different settings. Where along those 18 would you expect moka grind to be? I suppose I just need a place to start, then try finer and coarser from there till I get a better feel for it.If you already make espresso, the scope is broader and the grind can be somewhat more coarse to give best results (heaps of crema is my idea of best results). Your test for best grind goes like this:

- pack the filter snug & domed and screw the top on so tight that it doesn't leak anything - not even a hint of vapor. If:

a) water comes whipping through the post, the grind is too coarse; or
b) if the safety valves blows and spews a mess all over the kitchen, the grind is too coarse

Me? I like living on the edge. I always go right to the exploding mokapot setting then reset the grinder one notch more coarse and try again. After a few tries of getting it right you have a feel for the grind. Fine, but not too fine.

http://www.ideachampions.com/exploding_coffee.jpg

[Zipper]

I know I avoided the coffee forum like the plague before...but now's a good a time as any to try new things, right?

So I guess my query is: Why Bialetti?

[md4958]

Great post. One thing about mokas that should be mentioned is the more you use it the better your coffee will taste.

also, never put it in the dishwasher.

[TRicker]

I keep trying mine, but it tastes burnt. I think I am running to hot?:fl

[Mister Moo]

I know I avoided the coffee forum like the plague before...but now's a good a time as any to try new things, right?

So I guess my query is: Why Bialetti?Fun thing, getting good results from a mokapot.

Why Bialetti? I guess they make the most of them and have 'em right. I've tried off-brands from ebay, the specialty stores, etc. and they don't always execute so well. Pots come in aluminum (don't clean them with soap), stainless steel (good, durable brewers but they don't seem to produce crema) and ceramic (never had one but they're pretty).

Exception: a little red-topped Guzzini, if you can find one. Heavy, well made good design. Hard to find.

http://s1.tinypic.com/7w61una.jpg

[md4958]

Why Bialetti?


:tpd: I agree. I sell a couple different brands at my shop. But I always recommend the Bialetti to my customers. Yeah, they are twice as much price wise, but if you take care of them and change the gaskets they will last you forever.

Im my opinion the stainless steel look beautiful (my mom has them for when company is over) but they make a lousy cup of coffee.

[Mister Moo]

I keep trying mine, but it tastes burnt. I think I am running to hot?:flWell... cut that out.

Slow brewing under pressure is the key. And you can't get that good, slow gooey brew if the grind isn't fine enough and the filter isn't filled FULLY and EVENLY.

Here's the deal. When water hits the ground coffee in the filterbasket it expands. The expanding coffee, soon to be a rock hard puck, creates resistance to the flow of water. The resistance creates a lot of pressure inside the lower pot, capice? It's the water, moving slowly thru the puck, that drags all the good stuff out of the grind. To get the pressure and the good stuff from the ground beans and to NOT get a burnt or bitter taste... the water needs to move thru all the coffee in the puck.


If there isn't enough coffee in the basket it won't be able to swell up (enough) and create real pressure; and/or
If the coffee isn't packed in the basket uniformly, water will cut a channel thru the path of least resistance and bypass a lot of the grind.


So you need to use a burr grinder (or buy professionally ground coffee) to get uniform grounds that won't encourage water channeling. Also, you have to fill the basket fully and uniformly to avoid channeling, insure even wetting of the grounds and to create the pressure that really gets the oils emulsified, out of the grind and into your cup.

Short version - grind evenly and pack the filterbasket full and uniformly. Brew slowly.

I hope this helps.

[md4958]

So you need to use a burr grinder (or buy professionally ground coffee) to get uniform grounds that won't encourage water channeling. .

I keep trying mine, but it tastes burnt. I think I am running to hot?:fl


Tim, if you need some coffee, ill set you up on Friday.

[Mister Moo]

...Im my opinion the stainless steel look beautiful (my mom has them for when company is over) but they make a lousy cup of coffee.I agree they look good but I'm not so certain about the quality of the cup.

In my experience stainless is tricky to heat slowly and lame in the crema department - but I can't tell a difference in the taste between brew from stainless and aluminum. This conclusion comes after weeks of using both, side by side. I know it's easy to overheat coffee in a steel pot during brewing and that, for sure, can lead to less-than-ideal brew. Steel is bit finicky but not (exactly) a bad thing. I think steel just demands more practice to get it right. In my opinion.

[md4958]

I agree they look good but I'm not so certain about the quality of the cup.

In my experience stainless is tricky to heat slowly and lame in the crema department - but I can't tell a difference in the taste between brew from stainless and aluminum. This conclusion comes after weeks of using both, side by side. I know it's easy to overheat coffee in a steel pot during brewing and that, for sure, can lead to less-than-ideal brew. Steel is bit finicky but not (exactly) a bad thing. I think steel just more practice to get it right. In my opinion.

I think your opinion is justified. Its the same as in anyother cookware. Stainless looks great and is easy to clean etc, but aluminium transfers heat more efficiently.

I had a customer come in and ask about stainless mokas while my cousin from italy was here. The woman insisted that one should only use a stainless pot because of the health risks associated with aluminium.
My cousin responeded in italian "yeah, but they make shitty coffee, and life is too short to drink shitty coffee"... she bought the aluminum bialetti.

[D_A]

Great post! I just picked up a Bialetti and there are some great tips in here to help me improve. Thanks.

[TRicker]

Well... cut that out.

Slow brewing under pressure is the key. And you can't get that good, slow gooey brew if the grind isn't fine enough and the filter isn't filled FULLY and EVENLY.

Here's the deal. When water hits the ground coffee in the filterbasket it expands. The expanding coffee, soon to be a rock hard puck, creates resistance to the flow of water. The resistance creates a lot of pressure inside the lower pot, capice? It's the water, moving slowly thru the puck, that drags all the good stuff out of the grind. To get the pressure and the good stuff from the ground beans and to NOT get a burnt or bitter taste... the water needs to move thru all the coffee in the puck.


If there isn't enough coffee in the basket it won't be able to swell up (enough) and create real pressure; and/or
If the coffee isn't packed in the basket uniformly, water will cut a channel thru the path of least resistance and bypass a lot of the grind.


So you need to use a burr grinder (or buy professionally ground coffee) to get uniform grounds that won't encourage water channeling. Also, you have to fill the basket fully and uniformly to avoid channeling, insure even wetting of the grounds and to create the pressure that really gets the oils emulsified, out of the grind and into your cup.

Short version - grind evenly and pack the filterbasket full and uniformly. Brew slowly.

I hope this helps.
Thanks for the tip, I got a burr grinder,so I think I'm ok there, Pretty sure I just need to slow down the actual procees.

[TRicker]

Tim, if you need some coffee, ill set you up on Friday.

Thanks for the offer but I'm good for now. Just got a couple a pounds of killer beans coffee I'm playing with.

[md4958]

Thanks for the offer but I'm good for now. Just got a couple a pounds of killer beans coffee I'm playing with.

If the roast and blend arent right youll never make good italian coffee... what kinda coffee are you using

[Mister Moo]

David! Tricker! Good deal.

Please keep us posted on your results. :tu

[SteveDMatt]

I know this may be sacrilegious,but the Dr. says no caffeine. Can you recommend a decaf blend for this type of brewing? My moka pot has been on the shelf since the Dr.s recommendation.

Great thread BTW.

[macms]

md4958 gifted this to me and now my wife and I are enjoying wonderful "coffee" :dr

http://www.cfrhn.com/CS/Pics/coffeemd.JPG

[GoodFella]

thanks for the insight, now i have to go try this:dr

[shade]

Great thread, Mr. Moo! I'm gonna have to pull out my pot from the back of the coffee cupboard, and get back to using it again. I find myself always reaching for the press pot, but seeing your pics makes me want to try the Mokapot again.:chr

[Spect]

I've tried my best to stay away from this, but I think it's time to head down the coffee slope too. Moo would you mind a grinder/tamper clinic as well? I know from previous threads both tools are important.

[FXAdam]

Excellent thread. I have been thinking about getting one of these but couldn't remember what they were called. Now for a little game of "where do the Koreans keep that" (it's not as easy a game as it sounds at times lol) to see if I can track one down.

[germantown rob]

Mister Moo are you trying to kill the espresso houses? Turning this many people onto Mokapots could be devastating to the economy. Who is going to pay $4-7 for crappy espresso that is more than likely being made from stale beans if you keep pushing these pots. What's next? Home roasting for the masses?

[Zipper]

Fun thing, getting good results from a mokapot.

Why Bialetti? I guess they make the most of them and have 'em right.

:tpd: I agree. I sell a couple different brands at my shop. But I always recommend the Bialetti to my customers.

Thanks! The experience is undeniable

[md4958]

I know this may be sacrilegious,but the Dr. says no caffeine. Can you recommend a decaf blend for this type of brewing? My moka pot has been on the shelf since the Dr.s recommendation.

Great thread BTW.

Steve, many of the italian brands now have decaf blends... some decent ones (Illy) comes to mind can be found at the supermarket or whole foods.

if you dont have any luck, pm me... I carry several different brands.

Moe

[Mister Moo]

I've tried my best to stay away from this, but I think it's time to head down the coffee slope too. Moo would you mind a grinder/tamper clinic as well? I know from previous threads both tools are important.I feel an espresso thread coming on. tremble-tremble

I have a lot of good intro copy elsewhere. Howzabout I grab it later today and drop it into a new thread?

[Spect]

That'd be awesome, I was trying to sift though it last night but I was pretty tired. Most of what I caught was people arguing how two big rocks or a whirly grinder is just as good a burr.

Edit: Which I don't believe! I'm sure two big rocks are WAY better than a burr. :rolleyes:

[Mister Moo]

.. I'm sure two big rocks are WAY better than a burr. :rolleyes:So. You're one of THOSE. Who sent you here? :bh

Every time I say the word "gr....r" something like this starts.

[TRicker]

Ok, update. Moe hooked me up with some sweet already ground coffee to use. Lowered my heat and BLAM. Got some awesome coffee and some crema on top. Not a ton, but never got any before.And my wife actually drank some and wasn't yelling about the burnt coffe smell:fl. Now to perfect my method and I'm all set. Delicious mokapot whenever I want. Thanks to Moe and Mr. Moo

[Mister Moo]

Ok, update. Moe hooked me up with some sweet already ground coffee to use. Lowered my heat and BLAM. Got some awesome coffee and some crema on top. Not a ton, but never got any before.And my wife actually drank some and wasn't yelling about the burnt coffe smell:fl. Now to perfect my method and I'm all set. Delicious mokapot whenever I want. Thanks to Moe and Mr. MooHeh heh. One down - 10,000 to go. :tu

[md4958]

Heh heh. One down - 10,000 to go. :tu

Once again, great post Moo.

[muziq]

Once again, great post Moo.

It's so good to have Moo here. Love your threads...they're always informative *and* entertaining! Now, where is the Mukka thread? ;)

[floydpink]

Moo,

Was it you that posted that Youtube video on brewing with a moka sometime last year somewhere else?

I'm a terrible reader and the day I clicked on that link was the day my exploding moka pots and bad brews ended.

[Mister Moo]

Moo,

Was it you that posted that Youtube video on brewing with a moka sometime last year somewhere else?

I'm a terrible reader and the day I clicked on that link was the day my exploding moka pots and bad brews ended.I maybe made a link to a moka making mama, man. She's charming. My only youtubes are just showing the end result of good procedure.


The Mamacita: http://www.youtube.com/watch?v=4yYOv8Cbq_o :)
My end result: http://www.youtube.com/watch?v=o-ISSFtxI6U

[Celt]

Lip smacking good pics!!!!

Oh Crema Master of the Universe :)

[Steve]

Great post, thanks!


btw, I love my little moka pot.

Yes. The way to go for outrageously good coffee out of a failsafe $20 brewer.

[chris45set]

So is there truly a difference between the quality of brew that is produced between a moka and a brikka?
Or is it just that the brikka seems more "idiot-proof" (a good thing for me)?
Long ago and far away I used to have a French Press, and I loved it until my wife broke it.
I have been wanting to replace the FP, but one of these bialetti's looks like a better device (and should be unbreakable to boot).
Is the brikka worth the extra $$ and does it deliver similar results as the moka?

Thanks, Chris

[md4958]

So is there truly a difference between the quality of brew that is produced between a moka and a brikka?
Or is it just that the brikka seems more "idiot-proof" (a good thing for me)?
Long ago and far away I used to have a French Press, and I loved it until my wife broke it.
I have been wanting to replace the FP, but one of these bialetti's looks like a better device (and should be unbreakable to boot).
Is the brikka worth the extra $$ and does it deliver similar results as the moka?

Thanks, Chris

I've never used the Brikka, but IMHO, no its not worth the extra $30. If you follow the excellent instructions Moo provided above you wont need a brikka.

[coffeemonkey]

Pots come in aluminum (don't clean them with soap),

Why shouldn't you clean with soap? If not soap, what then?

You've inspired me to pull out my mokapot and try again!

[tzaddi]

This Just In!!
Mokapot Goes Main Stream

The latest Target television commercial features a Bialetti Brikka "espresso maker".

http://gallery.me.com/tzaddi/100167/DSC04406/web.jpg

It is now official… from now on all mokapot post must feature this logo.:D

http://gallery.me.com/tzaddi/100167/asontv/web.jpg

[Mister Moo]

I've never used the Brikka, but IMHO, no its not worth the extra $30. If you follow the excellent instructions Moo provided above you wont need a brikka.I never layed hands on one but reliable slackers who frequent this forum claim it makes excellent coffee + crema with no personal investment in skill, style or grace. Sounds like it just... works.

Still... what's the point?

[Mister Moo]

Why shouldn't you clean with soap? If not soap, what then?I don't really know how important the "no soap" admonition really is. That could be more conventional wisdom which is just silly, like the "never let french press coffee sit or it'll go bitter" (it doesn't).

The chatter sez that there is some kind of metallic flavor with new aluminum pots that goes away after you use them for a while (and don't soap them clean). Theory is that coffee oils lingering in the upper pot seal the aluminum and protect coffee flavor. Maybe it does and maybe it doesn't. (shrug-shrug)

http://www.reversevending.co.uk/images/as_seen_on_tv.gif

As for me, I rinse lower, filter and upper with hot water after use. If I can see any grunge hanging on after a hot rinse I'll wipe them "clean" with a paper towel. Oils remain? Sure.

If the upper pot or filter start to look grungy (not too often) or smell anything except good (not too often) then I wash the whole shooting match with hot water, soap and a soft dishcloth or sponge (nothing that would scratch or scour the metal finish). Oils remain? No, except inside the centerpost. Taste suddenly suffers? I think not.

Your sense of taste may say otherwise.

[md4958]

This Just In!!
Mokapot Goes Main Stream.

Thats a great price on the Brikka!


I don't really know how important the "no soap" admonition really is. That could be more conventional wisdom which is just silly, like the "never let french press coffee sit or it'll go bitter" (it doesn't).

The chatter sez that there is some kind of metallic flavor with new aluminum pots that goes away after you use them for a while (and don't soap them clean). Theory is that coffee oils lingering in the upper pot seal the aluminum and protect coffee flavor. Maybe it does and maybe it doesn't. (shrug-shrug)


As for me, I rinse lower, filter and upper with hot water after use. If I can see any grunge hanging on after a hot rinse I'll wipe them "clean" with a paper towel. Oils remain? Sure.

If the upper pot or filter start to look grungy (not too often) or smell anything except good (not too often) then I wash the whole shooting match with hot water, soap and a soft dishcloth or sponge (nothing that would scratch or scour the metal finish). Oils remain? No, except inside the centerpost. Taste suddenly suffers? I think not.

Your sense of taste may say otherwise.

Dish soap MAY affect the taste because it leaves a residue and cuts the oils (basically it does what its supposed to do). At my shops we NEVER use dish soap on any of our coffee pots, or porta-filters. We use a coffee soap called PuroCaffe wich will not leave any residue and gets all the build up off with little or no scrubbing. We always re-season the portafilters by pulling a couple shots of espresso on each group first.

The moka pots do need seasoning... the more you use it the better it tastes (like a cast-iron skillet). I usually tell my customers buying mokas that they should brew and toss the first two or three pots of coffee.

That being said, my mother has used dish soap on her moka for years and years with no second thought. As Moo stated above dont use any abrasive cleansers (SOS, Softscrub, etc) on your mokapot.

You shouldnt put them in the dishwasher however.

[chris45set]

OK, the cigars weren't enough of an obsession / drain on the budget.
Last night I bought the Moka pot pictured above from Target (it is NOT a Brikka, but a 6 cup Moka).
Just brewed the first pot with whatever beans we have in the kitchen, using a whirly-blade grinder (it's the only one I currently have, taking baby steps here).
Sipping on it now, and while I understand this is the first batch out of a new device, it's very interesting to note the difference between the Moka coffee and the coffee from the Capresso brewer I usually drink (same beans, same grinder).
This brew is better than anything I managed to get out of the French Press I had years ago, this could get very interesting.
There is some underlying bitterness, but there is also a whole new palette of flavors at work here.
I do have one question, I pulled the pot off of the heat as soon as the flow of coffee changed from liquid to foam, as I didn't want to overcook it. Should I have left it for a bit longer, to let it develop its own "spume"?
It is still too hot to open to see how much water is left in the "little tank".
The top section filled to within less than an inch of the top, so I know I was getting close.
I also tried to not over apply the heat, started with the electric stove burner on Med, and dialed down just slightly when the coffee began to flow.
I know I am asking a pile of questions, but I am still new to this process.
Thanks for indulging my ignorance, and I look forward to what this little beastie can produce once it "cures".

Chris

[Mister Moo]

OK, the cigars weren't enough of an obsession / drain on the budget.
Last night I bought the Moka pot pictured above from Target (it is NOT a Brikka, but a 6 cup Moka).
Just brewed the first pot with whatever beans we have in the kitchen, using a whirly-blade grinder (it's the only one I currently have, taking baby steps here).
Sipping on it now, and while I understand this is the first batch out of a new device, it's very interesting to note the difference between the Moka coffee and the coffee from the Capresso brewer I usually drink (same beans, same grinder).
This brew is better than anything I managed to get out of the French Press I had years ago, this could get very interesting.
There is some underlying bitterness, but there is also a whole new palette of flavors at work here.
I do have one question, I pulled the pot off of the heat as soon as the flow of coffee changed from liquid to foam, as I didn't want to overcook it. Should I have left it for a bit longer, to let it develop its own "spume"?
It is still too hot to open to see how much water is left in the "little tank".
The top section filled to within less than an inch of the top, so I know I was getting close.
I also tried to not over apply the heat, started with the electric stove burner on Med, and dialed down just slightly when the coffee began to flow.
I know I am asking a pile of questions, but I am still new to this process.
Thanks for indulging my ignorance, and I look forward to what this little beastie can produce once it "cures".

ChrisPost #1, item #2 clearly states:

"Requirements:
a mokapot - smaller ones (1-3 cup) are the way to go. The big ones seem like a good idea but they are not. A one-cupper is very cool; two-cupper most useful; three-cupper for one hophead ex-crack addict or, perhaps, a normal married couple couple."

Six cuppers present their own special challenges, the least of which is, "Where will all the coffee come from and who is going to drink all that moka?" They're a bit harder to pack correctly because of the volume. If you're already happy given the that you're using a whirleyblade then you are going to be downright orgasmic when you get some med-fine burr-ground stuff in that brewer.

As far as heat and brewing, you'll have a hard time gauging the brew from a large pot with a whirleyblade. When you get some burr-ground just try to keep the brew moving slowly and steady according to heat on/heat off - aim for about 45-seconds to brew the pot from first drool to the moment brew starts to run clear.

I hope you get a lot of pleasure from the new mokapot. :tu

[TRicker]

New update:

As I sit here chomping my steel cut oats (thanks for that again Moo) I am sipping sweet Moka from my new 2 cup mokapot (Moe has reached god-like status to me now). I got a beautiful batch this morning. No burned smell or taste,check. Crema,check. The perfect amount for me to drink by myself,check(my old pot was a 6 cupper and now I think I will live longer now that I am not drinking the whole pot myself). This cigar forum is so awesome because now I have cigars, moka and steel cut oats. And my new espresso machine is set to arrive today. We will see what the day holds!! Thanks again guys

[Mister Moo]

New update:

As I sit here chomping my steel cut oats (thanks for that again Moo) I am sipping sweet Moka from my new 2 cup mokapot (Moe has reached god-like status to me now). I got a beautiful batch this morning. No burned smell or taste,check. Crema,check. The perfect amount for me to drink by myself,check(my old pot was a 6 cupper and now I think I will live longer now that I am not drinking the whole pot myself). This cigar forum is so awesome because now I have cigars, moka and steel cut oats. And my new espresso machine is set to arrive today. We will see what the day holds!! Thanks again guysWe will cover crispy, thick bacon in another thread.

[md4958]

We will cover crispy, thick bacon in another thread.

mmmm.... Bacon

http://www.talkingnfl.com/wp-content/uploads/2008/01/homer-drool-702026.gif

[TRicker]

mmmm.... Bacon

http://www.talkingnfl.com/wp-content/uploads/2008/01/homer-drool-702026.gif

haha was just about to post that but you beat me too it.

[TOB9595]

This is a wonderful tool in the coffee arsenal.
For those who are JUST READING...
This is so VERY EASY.
Reading all this stuff seems to make it difficult or that you need to FOCUS on this while heating.

Just low heat and a watchful eye.
Fill the basket full
Grind the coffee fine

Enjoy the 3 ounce results

I do.
Today was an espresso with sugar and cream. heated the cream to warm not hot.
Smokin a PERDOMO RESERVE CABINET SERIES
Wonderful combo.

Course I follow it up with Aricha 27 coffee press..16 ounces of goodness
Tom

[Mister Moo]

Reading all this stuff seems to make it difficult...
Just low heat and a watchful eye.
Fill the basket full
Grind the coffee fine

Enjoy the 3 ounce resultsNo! Not! Never! It takes a LOT of words and a LOT of reading and a lot of physical conditioning and expert coaches and it is VERY, VERY difficult even on an indoor rink with perfect wind conditions. Ignore what this man says. I guess he doesn't know squat about ice hocke... Huh... coffee? My bad. Nothing to it, especially if you're a Brikka-sissy (which I don't believe Tom is).

[Mister Moo]

...I am sipping sweet Moka from my new 2 cup mokapot... The perfect amount for me to drink by myself,check(my old pot was a 6 cupper and now I think I will live longer...Here, above, it is explained why big mokapots are not for most people. The little whippers make plenty enough coffee for most moka drinkers. The big pots are for crowds and, by and large, it's still hard to find a crowd of moka drinkers in most of our houses.

If I ever drank a six-cup pot of moka they would find my remains orbiting Jupiter. GermantownRob, contrary to laws of normal human physiology, can drink enough moka to kill a horse and then enjoy a cigar. Except for Icelandic fishermen, Rob is the only exception I know to the "small pot saves lives" rule. :tu

[DavenportESQ]

Do you have to use expresso, or can you use any coffee?

[muziq]

Do you have to use expresso, or can you use any coffee?

Any coffee, just make sure the grind is right. It's part of the fun to experiment with not only different roasts, but mixes of roasts and beans of different origin. The difference in flavors can be striking, just the right kind of variety to keep you coming back year after year.

[Mister Moo]

Any coffee...I find moka made from espresso blends less satisfying than moka made from a single origin bean or the typical drip-brewing blends. Can't say why that might be. I pretty much avoid espresso blends with the mokapot. Could just be me. Try it all!

[DavenportESQ]

hmm...I was under the impression that you had to use expresso so thats all I have been using. I will have to go try out some new stuff, I love this thing!

[Mister Moo]

hmm...I was under the impression that you had to use expresso so thats all I have been using. I will have to go try out some new stuff, I love this thing!Like Muziq said, any coffee works as long as it is ground fine enough and, of course, the fresher the roast the better.

Good espresso blends reward the brewer after a 9-bar+ extraction. The lower pressure mokapot leave espresso blends a little bite-ie, IMO. What passes for "the utterly stunning complexity of vanilla-scented 17-year old Madagascar arabica" under 9-bar of pressure might finish from a mokapot as, "just a little too bitey for me, thanks." Not to say you won't like moka made from espresso blends but you might like some single origin beans or conventional drip blends even more.

Lotsa kinds of coffee out there, each with its' own bright spot. Don't limit yourself. I don't ever recall saying this-or-that kind of coffee made moka I couldn't drink... it ALL drinks pretty good if it's fresh.

[muziq]

Good espresso blends reward the brewer after a 9-bar+ extraction. The lower pressure mokapot leave espresso blends a little bite-ie, IMO. What passes for "the utterly stunning complexity of vanilla-scented 17-year old Madagascar arabica" under 9-bar of pressure might finish from a mokapot as, "just a little too bitey for me, thanks." Not to say you won't like moka made from espresso blends but you might like some single origin beans or conventional drip blends even more.

Lotsa kinds of coffee out there, each with its' own bright spot. Don't limit yourself. I don't ever recall saying this-or-that kind of coffee made moka I couldn't drink... it ALL drinks pretty good if it's fresh.

Sound advice. I've learned that for my Mukka/Mokapot brewing, I tend to like single bean in medium and dark roasts: South and Central Americans I'll do at either roast, but for the African beans I don't enjoy the dark quite as much (with a very few exceptions). When it comes to experimenting with my own blends, which I've been doing a lot lately thanks to a gracious and patient local roster, I'm now trying out mixing not only origins but roasts as well. It's great fun going through the combinations and finding unexpected flavors in your coffee every week or so.

For my french press, I make other choices. But that's another thread.

Will someone now please direct me to the crispy, thick bacon thread? :dr

[DavenportESQ]

Great advice guys thanks! Everything and more that I needed to know

[Mister Moo]

...Will someone now please direct me to the crispy, thick bacon thread? :drhttp://www.cigarasylum.com/vb/showthread.php?p=63205#post63205

The official thread of thick, crispy bacon.

[muziq]

http://www.cigarasylum.com/vb/showthread.php?p=63205#post63205

The official thread of thick, crispy bacon.

Thank you, thank you kind sir. Okay, back to Moka/Mukka talk...

[Mister Moo]

Thank you, thank you kind sir. Okay, back to Moka/Mukka talk...What is moka without bacon?

[muziq]

Enjoying a particularly nice blend of El Salvador medium and Peruvian medium in my Mukka this morning. Excellent flavors, good crema. We need some coffee smilies...:hm

[Sacmore21]

This is all very interesting! I'm hoping for one for Christmas! Although, it's interesting the comments about the size. I have read many comments on Amazon that the 3 cup seemed too small. So, I figured the 6 cup was the way to go. Although, I'm concerned now that my grinder will make insufficient sized coffee (since I do not have a burr grinder and my current grinder does not make fine ground coffee). Although, I'm still hoping to get one for Christmas :D Although, with the way the economy is going, I might be just happy to still have a home and family :(

[Sancho]

So I picked up a SS mokapot this afternoon, loaded it up preparing for excellent coffee but the coffee was bitter and somewhat bitey. Any thoughts? How packed is packed? like a pipe bowl or tighter? I did use my whirlyblade on med/coarse (after the preliminary pot to the coffee gods per the instructions) using some one origin beans and the results are nice but it sure didn't make a lot of coffee :)

[TOB9595]

The moka pot I have yields 3 ounce of liquor.
I'm told/believe that a whirleybird cannot grind fine enough for the Moka...I use a burr grinder on the finest setting and when the 1-3 mokapot is finished making delish faux espresso the remains in the basket is removed as a hockey puck. VERY dense.
Pack it tight...or should I say FILL it tight
hahahahaha

PIPE joke...

As you've read in this forum you have to pack the basket pretty tight...without packing it down...I know this seems counter to what I'm saying...but the water will swell the coffee somewhat...
I think.

Also...I did a first pot of coffee and tossed it out to clean the pot out.."cure"it?

Best
Tom

[Mister Moo]

... I have read many comments on Amazon that the 3 cup seemed too small. So, I figured the 6 cup was the way to go. Although,

...(since I do not have a burr grinder and my current grinder does not make fine ground coffee) ...(A six cup pot (for your first and only moka brewer) IS too big. For sure, get a one one-three- cup brewer to start. Amazon comments are not the true path to coffee perfection. There are dedicated coffeeheads here (with nothing to sell you) who care about you getting the best from your efforts.

Problem: if you're not grinding coffee with a burr grinder you will have better luck buying preground coffee. Don't let yourself down by trying to make moka with a whirley-blade. Irregular grind from a whirley blade lets water channel thru the puck creating bitter, under-extracted coffee. If you're not buying preground, grinder comes first.

[Mister Moo]

So I picked up a SS mokapot this afternoon, loaded it up preparing for excellent coffee but the coffee was bitter and somewhat bitey. Any thoughts? How packed is packed? like a pipe bowl or tighter? I did use my whirlyblade on med/coarse (after the preliminary pot to the coffee gods per the instructions) using some one origin beans and the results are nice but it sure didn't make a lot of coffee :)I never made good moka with a whirley blade chopper, not that I invested years trying. (And I am sure someone will claim they make fabulous moka with a Ronco herb chopper, two rocks or a hammer. Maybe so.)

Simple straight skinny:

1. moka is moka because it's made under pressure.
2. the pressure comes from resistance to the upward movement of water thru the coffee grounds.
3. even resistance (REALLY EVEN resistance) to the water causes all the grounds to be wetted during the brewing period.
4. all the grounds being wetted extracts the most stuff from the puck.

5. (this is the real deal) - if you grind for moka with a whirley blade, the grind will be irregular and lumpy and the upward moving water in a brew cycle will cut a channel thru the path(s) of least resistance, failing to extract much from the larger chunks or the areas distant from the channel(s).

A mokapot really needs medium fine, evenly ground (read "burr" grinder) coffee to do well.

(Now, for the guys who are happy with a mokapot and a whirleyblade, the hammer (or two rocks), I honor you in advance and respecfully request you start you own "how to" mokapot thread. I am also sure there are some people who paint "show quality" vehicles with Krylon from Lowes and a 4" nylon bristle paintbrush from the Sherwin Williams store. I'm not saying it can't be done. And I'm not saying you can't put a man on the moon with SCUBA gear and lots of gunpowder, either. I'm just saying I never tried and won't pretend I ever got good results with anything but a burr mill plus mokapot.)

Tom - I guess it can't hurt to season a new brewer. Most folks do pitch the first pot or two I think. The pack is the critical thing. It needs enough to let the water thru slowy but not so much to plug up the process and blow the safety valve. All I can say is, when you get it right with a little experimenting, it's easy to keep it right. Like riding a bicycle. :)

[replicant_argent]

A six cup pot (for your first and only moka brewer) IS too big.

Let's not make judgments on how thermonuclear, scalp crawling with buzzy happiness some of us would prefer, now, Moo-san... :D
My only Moka right now is a 2 cupper, and it, (for me), is far too small.
Of course a 12-16 oz Moka Latte for me can be a "gulper" at times, and when the voices in my head argue a little too vehemently with the angel and devils on my shoulder, I may have had one too many. I was at Williams Sonoma yesterday getting a part for my ISI foamer and longingly looked at the incredibly overpriced coffee equipment. Lots of pretty stuff there, but they rarely get my hard earned dollar.


Do we have a "source listing" of places for procuring our "coffee things" at appropriate bottom feeder pricing?
Maybe we can even get a sticky. You "know people," right? ;) I know a guy or two.....

[Sancho]

A six cup pot (for your first and only moka brewer) IS too big. For sure, get a one one-three- cup brewer to start. Amazon comments are not the true path to coffee perfection. There are dedicated coffeeheads here (with nothing to sell you) who care about you getting the best from your efforts.

Problem: if you're not grinding coffee with a burr grinder you will have better luck buying preground coffee. Don't let yourself down by trying to make moka with a whirley-blade. Irregular grind from a whirley blade lets water channel thru the puck creating bitter, under-extracted coffee. If you're not buying preground, grinder comes first.

Well gave it another try this morning and I think Im getting it, FWIW when I cleaned the filter basket out there was a disk of grinds that came out as a unit in a puckish form. I'll give some preground stuff a try and see what happens :D Now to find a suitable grinder for no monies

[Mister Moo]

Well gave it another try this morning and I think Im getting it, FWIW when I cleaned the filter basket out there was a disk of grinds that came out as a unit in a puckish form. I'll give some preground stuff a try and see what happens :D Now to find a suitable grinder for no monies... or try some fine-grind from grocery (Bustelo, for example) or local coffee retailer. The post-brew puck is a good thing. When they come out in one uniform rock-solid piece you will probably have just finished a smart looking brew. :)

I de-puck my filter by turning it upside down and running warm water into the filter tube. It'll fall out in one piece, showing a clear imprint of the filterbasket holes. You can do coffee technique archeology by breaking the puck apart and seeing if it was uniformly wetted though the interior. If you find dry spots inside then the extraction was incomplete.

[Mister Moo]

Let's not make judgments on how thermonuclear, scalp crawling with buzzy happiness some of us would prefer, now, Moo-san... :D

Do we have a "source listing" of places for procuring our "coffee things" at appropriate bottom feeder pricing?
Maybe we can even get a sticky. You "know people," right? ;) I know a guy or two....."scalp crawling... buzzy happiness..."?

Please to forgive my presumptiousness. Some people DO like the feel of invisible ticks, snakes and spiders crawling all over their bodies and I did not account for that. Each should explore toxicity in his or her own way. For those who have never experienced tachycardia and wild blood-pressure swings accompanied by sweats, uncontrollable trembling and distorted vision a six, eight or 10-cup mokapot would be a great opening salvo on an otherwise stable vascular system. :salute:

:r:r:r

All I'm saying is, it's usually easier to get good results from a smaller pot than a larger one. And it's more useful (for most of us) to have two three-cuppers rather than one six-cupper. However, for those who want to go willy-nilly off into moka-universe with a big pot, have at it. I am sure many people cheerfully use a six-cup mokapot for their own daily brew. People like Bruce Banner. Heh heh heh.

http://urgh.files.wordpress.com/2007/06/davidbanner-hulk.jpg

[TOB9595]

What TERRIFIC spresso I made in the 3 cuo Moka today. 3 cups back to back....
2 for Kevin...he's off to base so gotta get him primed.

It's 16 degrees here...

I am learning to tamp a wee bit AND to be patient for the bubbling of the coffee to stop.
Takes me 15 minutes from lighting stove to finished spresso..
WONDERFUL stuff..


I was just about to order a 6 pot spresso and remember that Mr Moo has some reservations on the 6 cupper.
Perhaps uses more coffee grounds???

t5hat is a consideration. I would think that the size of the 6 cupper is exactly twice the size of the 3 cupper...

WHAT happens when we assume?????

RIGHT!!!

ANYONE???
Is there a reason/s to have two 3 cup MOKA POTS instead of ONE 6 cup pot???

Is there noticeable increase in grounds consumed....
Share your thoughts and experiences. please

:)

Seems like a good Q?????
Tom

[md4958]

I was just about to order a 6 pot spresso and remember that Mr Moo has some reservations on the 6 cupper.
Perhaps uses more coffee grounds???

t5hat is a consideration. I would think that the size of the 6 cupper is exactly twice the size of the 3 cupper...

WHAT happens when we assume?????

RIGHT!!!

ANYONE???
Is there a reason/s to have two 3 cup MOKA POTS instead of ONE 6 cup pot???


Tom

The 3 cupper is easier to control, consistency-wise. At least until you know what youre doing. The volume of water and amount of grounds you have to use make it very easy to either under, or over pack. You dont really need two three cuppers, by the time you drink your first three, the pot should be cool enough to handle, and re-load. (you might wanna use a dishtowel when unscrewing the base)

Just rinse out and dry the filter basket before you re-load it.

[TOB9595]

Ahhh but I want to drink with a partner and enjoy the cup together..
That's why I want to complete two pots at the same time..or one 6 cupper...
Good thought. Thanks for the tip on easy cleaning.

Tom
Tom

[maddman]

Will have to pick one of these up and give it a shot

[Ashcan Bill]

Well, as I was doing a little on-line Christmas shopping last week, I stumbled across a 3 cupper and thought what the heck.

It's a cute looking little bugger. Sometime in the next day or two I'll take it on a maiden voyage and see what I can get out of it.

Just hope the 3 cupper is enough for me. Seems so, well, small. :r

[Moglman]

The 6 cupper is a three cupper for me, and my demitasse aren't that big.

[Buena Fortuna]

Hawthorne Appliance in Rochester,MI has the 6 cup aluminum Moka Pot by Bialetti for $13.99. I made sure Santa's helper grabbed me one...can't wait for Christmas morning!:D

[TheRealBonger]

Just picked up my first name brand Bialetti Mokapot. Way better than my original BonJour. Makes better coffee, with less mess. 3 cups is the way to go. Had two pot fulls this morning, I was feeling good on my way to work. :dance: Now I need to order some beans and start trying out different coffee. :)

[Mister Moo]

Just picked up my first name brand Bialetti Mokapot. Way better than my original BonJour. Makes better coffee, with less mess. 3 cups is the way to go. Had two pot fulls this morning, I was feeling good on my way to work. :dance: Now I need to order some beans and start trying out different coffee. :)Go 'bonger. Any crema yet?

[TheRealBonger]

First round had some crema, I think getting good with the harder to use BonJour made me an instant success. Now must work at getting copious amounts of crema to the cup. :dance: I love this thing, even bought one for my brother for Christmas, and scored me free shipping from amazon :tu

[Ashcan Bill]

Well, two brews under the belt and I'm pretty pleased with the 3 cup Brialetti. The first brew was strong but a bit harsh. Switched to a different blend with the second brew, and it was better. Whether that's the beans talking, or the pot going through a break-in period, I don't know. The grounds are coming out in a puck, so it looks like the grind is in the ballpark.

The 3 cupper produces just over half a coffee cup, which is just about right for me. Cool little toy. :tu

[Mister Moo]

...The grounds are coming out in a puck, so it looks like the grind is in the ballpark. The 3 cupper produces just over half a coffee cup, which is just about right for me. Cool little toy. :tuSounds just right - great start to what could be a lifetime of spectacular coffee.

Mokapot done badly, not a rare thing, is way below awful. I regret so many people - not CA people, I hope - get mokapots with expectations of instant no-brainer rich, Euro-coffee that they believe will exemplify "espresso". Bad grind and/or bad packing means no compression during the brew. The result is always underextracted, bitter, stringy nasty brown water. The stale beans most use for their morning electric drip coffee might make an OK drink with cream and sugar; the same stale stuff run thru a mokapot makes super-enhanced bad stuff.

Nice to see so many folks starting of with a smaller pot. That's always a plus for an easier, better brew. Understanding in advance that burr ground med/fine is required is another key to success. And, of course, freshly roasted quality beans brewed for 45-seconds approx. is the finishing touch to perfection. :tu

Who's next up?

[Ashcan Bill]

Nice to see so many folks starting of with a smaller pot. That's always a plus for an easier, better brew. Understanding in advance that burr ground med/fine is required is another key to success. And, of course, freshly roasted quality beans brewed for 45-seconds approx. is the finishing touch to perfection. :tu



Well, I have two out of three covered.

I'll have to work on the fresh bean part.

This is a great thread. I certainly appreciate all the tips. :tu

[Mister Moo]

I certainly appreciate all the tips. :tuSpoken like a true moyle.

[muziq]

Spoken like a true moyle.

That's just not right, Moo...:eek::p

[Buena Fortuna]

Top 10 Ways You Know You Are Really Into Coffee (READ: YOU HAVE CROSSED THE LINE)

by Christian Di Bono


1. The "Coffee Fairy" leaves coffee beans under your kid's pillow in exchange for their molar.

2. You quiz the pimple-faced teenager at McDonald's on the exact roast date of the "100% Arabica" coffee being served that day.

3. You vandalize the local Starbucks by breaking in and taking a hammer to the new Super-Auto espresso machines, and as you leave, you spray paint a message that reads "Real Baristas grind and tamp their own coffee!!!"

4. You ask for the espresso machine and grinder in the divorce settlement, but agree to give your wife the house.

5. You enjoy watching squirrels after eating nuts into which you have cleverly embedded a coffee bean. You repeat this dastardly behavior on other animals like dogs, cats, armadillos, and blue jays.

6. You had your pool made into the shape of a coffee bean when viewed from above. Unfortunately now that the divorce is final, your wife gets to enjoy it now, with along with the pool guy.

7. You contend that Elvis' favorite snack was actually a fried peanut butter and banana sandwich, 3 Qualudes, and a non-fat, 2 pump, extra shot, caramel macchiato chaser.

8. Your favorite BBQ rub includes ground coffee, and you insist on using it on that $52 hunk of Filet Mignon, despite your guests telling you that it tastes like crap.

9. You spent $6300 on a new DSLR Digital Camera setup, simply to take close-up photos of coffee beans and naked portafilter shots. Your current girlfried is considering a palimony suit.

10. You roast your own coffee, but you insist on roasting each bean individually for the ultimate in quality.

[Sancho]

Well, Im starting to get hard pucks (while usually ~1/2 the basket worth is a hard puck after I beat it out of their). But I am confused by this brew in 45 seconds thing, mine almost always takes longer, generally on the order of 2-3 minutes to full brew. Is this a function of the 3 cupper vs my 6 cupper?

I have been using low heat to get a nice pressure build up but Im not sure if I should try high temp to spike the pressure then let it finish on its own seperate from heat?

[Mister Moo]

Well, Im starting to get hard pucks (while usually ~1/2 the basket worth is a hard puck after I beat it out of their). But I am confused by this brew in 45 seconds thing, mine almost always takes longer, generally on the order of 2-3 minutes to full brew. Is this a function of the 3 cupper vs my 6 cupper?

I have been using low heat to get a nice pressure build up but Im not sure if I should try high temp to spike the pressure then let it finish on its own seperate from heat?I call "brew" time the time from the first spurt out the post until the spurting stops. If you're getting dribbles and drools of coffee for 2-3 minutes (instead of 45-60 seconds), how does it taste? Good? Sweet? Crema? Not bitter?

45-60 seconds is the "rule" someone taught me but, to be sure, I've made good coffee that took one or twominutes to brew. If it tastes good, that's all there is is. If it tastes a little on the bitter side, try a slightly lighter pack for a slightly faster extraction. 3 minutes does sound a bit too long too me, though.

[Sancho]

Alrighty, I'll give higher temp a try tommorrow or maybe tonight. I have been very carefully monitoring my pack and have been tamping it down to maximize the pre-puckage before brewing. Thanks Moo!

[Mister Moo]

Alrighty, I... ... been tamping it down to maximize the pre-puckage before brewing. Thanks Moo!Alrighty then! Sounds like you're getting ready to blow the safety valve! Very excellent! Learning where the edge of the envelope resides... love it - love it. This is real courage folks, tap dancing with a kitchen covered in boiling water/coffee spew.

(If you're mooshing in a filter full of coffee plus a dome on the top and it's taking 3-minutes to run a pot, you either need more heat to make more pressure - and risk blowing the valve or blowing up the pot - or a less dense pack, or a coarser grind.)

[Mister Moo]

Stainless mokapot and false crema do not seem to go together. The stainless pot makes excellent moka but I cannot make it produce crema. I've tried a dozen different kinds of freshroasted coffee and played every trick I know on the Bialetti Eleganz stainless pot to make it drool crema but it will not. I have called and written anyone and everyone who knows squat about coffee but there is no answer as to why this is. In fact, I discover, many so-called coffee experts didn't even know that a mokapot could produce the globs of crema that many of us here take for granted. Rookies, guys. We are surrounded by rookies. The best of them told me they had no idea why I can't get a stainless pot to make crema (not that any of them could). Except that my skills must be lacking there was no better answer.

I always felt the metal itself was suspect but couldn't figure out how to prove it.

Now, slightly off topic, I am suddenly struck by something I've known for a long time. My 18-10 stainless steel ibrik will not make AND HOLD decent froth when making turkish coffee. See where this is going?

Since this is now moving outside the scope of mokapots I will continue the discussion at the turkish coffee thread. Good day.

[chris45set]

I have to thank (or is the proper term "blame") all of you for steering me to that wonderful little Bialetti (yes I bought the six cup at Target, and I mix 1/2 & 1/2 with hot whole milk). YUM!! What an amazing brew. I didn't know anything like that even existed.
I also bought a Capresso Infinity burr grinder on sale just after Christmas, it has greatly improved my regular bean experience with my drip maker; I was using a whirly blade grinder (UGH!).
I need to try some beans for the Mokapot, have been using ground Seattle's Best I received as a present, but that is almost gone. What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
Chris

[tzaddi]

I have to thank (or is the proper term "blame") all of you for steering me to that wonderful little Bialetti (yes I bought the six cup at Target, and I mix 1/2 & 1/2 with hot whole milk). YUM!! What an amazing brew. I didn't know anything like that even existed.
I also bought a Capresso Infinity burr grinder on sale just after Christmas, it has greatly improved my regular bean experience with my drip maker; I was using a whirly blade grinder (UGH!).
I need to try some beans for the Mokapot, have been using ground Seattle's Best I received as a present, but that is almost gone. What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
Chris

Uncle Beanz (http://www.unclebeanz.com/merchant2/) goes back online tomorrow, give Norman a call and he will surely help you take that next step.

BTW don't forget to congratulate him on his recent marriage. :)

[Mister Moo]

... What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
ChrisWhat Richard said. UncleBeanz is the cat daddy but not the only daddy depending on where do you live. So, where DO you live? Sometimes it's easy to shop with a local, or nearby, roaster.

Great to hear you're loving the moka cafe con leche. When it's on it's hard to beat. :)

[chris45set]

I am just across the river from Omaha in Western Iowa.
We do have at least one (maybe two) local commercial roasters, I think Pears and MJ Java both roast locally.
I have thought about contacting them to find out what days they actually roast and picking up some beans at that time.
I do like to support my local merchants.

And I treat this moka-leche like a snifter of good brandy.
Give me a Padron 4000 and a mug of this magical brew, and I am good for a couple of hours.
This is "sippin' coffee".

[Mister Moo]

I am just across the river from Omaha in Western Iowa.
We do have at least one (maybe two) local commercial roasters, I think Pears and MJ Java both roast locally.
I have thought about contacting them to find out what days they actually roast and picking up some beans at that time.
I do like to support my local merchants...Ah... hope you're not right downwind of the packing house and that all your dog-track trifectas are winners. (I used to know the neighborhood.) :D

I would encourage you to try the local roasters if it's convenient. You might have some jewels in Omaha or even Council Bluffs. You have to consider that, just because something is roasted locally, though, doesn't necessarily make it better than anything else. The local guy may have bad skills, blend poorly or just buy crappy beans. But! It won't take long to figure it out. It all comes out in the moka. Please let us know what you find.

FWIW, beans out of the roaster usually improve dramatically with at least 1-3 days of rest. Todays roast never drinks as well as yesterdays...

[Buena Fortuna]

So I got a Moka pot for Christmas, and I use it mostly to make Mokachinos. I tried several different methods to heat and froth milk until I found this little gem.

http://i97.photobucket.com/albums/l223/curtnrod/Nespresso.jpg

It heats and froths milk in about 1 minute, and I think it does a great job.

Does anyone else here go to the trouble to heat and froth milk for their Moka?

[germantown rob]

So after 15+ years of moka pot using I bought a Brikka. :al

I will say this, it not the same as a moka pot, so until I can make this widget sing I have no opinion.

[Mister Moo]

So I got a Moka pot for Christmas, and I use it mostly to make Mokachinos. I tried several different methods to heat and froth milk until I found this little gem.

http://i97.photobucket.com/albums/l223/curtnrod/Nespresso.jpg

It heats and froths milk in about 1 minute, and I think it does a great job.

Does anyone else here go to the trouble to heat and froth milk for their Moka?That's quite a cool looking deal. Pics of your mokaccino results?

[Mister Moo]

... until I can make this widget sing I have no opinion.EvanS got one and thinks it's the greatest thing since roasted coffee beans. Given everything he did to botch up making crema-covered moka with a regular (proper) mokapot I have figured the Brikka is a cop-out utensil for sissies. I know he smokes a lot of burley so, naturally, the red flag was already up on his ideas of what is right and wrong. :D

I would value your opinion on the performance compared to Bialetti Express.

What size did you get, btw?

[Buena Fortuna]

That's quite a cool looking deal. Pics of your mokaccino results?

I'll put some up here in the near future:tu

[germantown rob]

EvanS got one and thinks it's the greatest thing since roasted coffee beans. Given everything he did to botch up making crema-covered moka with a regular (proper) mokapot I have figured the Brikka is a cop-out utensil for sissies. I know he smokes a lot of burley so, naturally, the red flag was already up on his ideas of what is right and wrong. :D
LOL! :r

I would value your opinion on the performance compared to Bialetti Express.

Do I have a fever? No I am just Blushing. :wo

What size did you get, btw?

The largest of course. The 4 cup produces roughly the same as a 3 cup moka.

It is different and is tough to put side by side with a moka pot. The entire brew process is only 5 secs long compared to 30 secs in a moka pot so it doesn't have the developed flavors which I am so accustomed to.

The challenge now is to work with the amount of bean and grind size since the pressure is predetermined by the widget (a weight that blocks the spout). I have already found vast differences from the cups made with 20g-30g and the grind from what I use on the aluminum moka pot and what I use in the Stainless pot. It was suggested by someone to try even coarser grind with less bean, so there is much to play with.

I find it difficult to view the Brikka as different from a moka pot but the results I have had so far suggest it is a brew method of it's own.

[yourchoice]

Why did I click on this thread? Looks like I'm going shopping soon. :)

Thanks for all the great info...hopefully it is as easy as you all make it sound! :r

[Mister Moo]

Thanks for all the great info...hopefully it is as easy as you all make it sound! :rIt is - with freshly roasted and freshly ground beans. It is worth the small effort to find out how great coffee can be. :tu

[bookman]

Bialeti sove top.

[TheRealBonger]

I had the god shot out of my moka pot last night. Trying to choke the machine with fine grind and no tamp brought out the syrupy sweetness in a fresh roasted Rwanda blend from whole foods. Can't wait to get home for another drink :)

[Mister Moo]

I had the god shot out of my moka pot last night. Trying to choke the machine with fine grind and no tamp brought out the syrupy sweetness in a fresh roasted Rwanda blend from whole foods. Can't wait to get home for another drink :)

From Top Post: "There are so-called world-class lifetime coffee demons who haven't even DREAMED of making moka like we do, right here in the Asylum. While the gurus are talking about "moka", we're right here getting 100% of the glory out of the beans. Amen."

What can I say? Choke the bastard (almost). :D

[mosesbotbol]

Some say to use a very slightly rounded top of fine coffee and that is enough tamp when it is screwed down. I usually just make it flat like measuring flour.

I hardly ever use my moka pots. I use to like 10 years ago, but just got bored with them.

[BengalMan]

I picked up the Bialetti Moka 3 cup and some espresso ground coffee from Starbucks (was the closest thing to Bed Bath and Beyond to get coffee and try it out). Overall, It was a pleasant first experience. The only thing that I don't like is that it simply makes too much. It makes about 4-5 full double espresso cups. With this one, I'm going to be wasting almost half every day which isn't very cost effective. They didn't carry the 1 cup unfortunately. I may order the 1 cup online, that is unless I can put less water and coffee into the 3 cup? Could I fill it half way with water and coffee or is that a no go?

[BengalMan]

I filled it with about 1/2-3/4 of an inch less water and not as much grounds and ended up getting roughly 2 double shots worth which is good. I think I'll stick with the 3 cup, maybe pick up a one cup down the line.

[Mister Moo]

I picked up the Bialetti Moka 3 cup ... Could I fill it half way with water and coffee or is that a no go?
No go - no underfilling water or coffee. I way favor the 2-cup for one person.

[tupacboy]

nooberific question here... sorry i'm kinda new to the coffee love world...

so moka = expresso

brika = Brikka is a modified moka pot by Bialetti

Can someone please explain what the express and mukka does?

Thanks

[Mister Moo]

nooberific question here... sorry i'm kinda new to the coffee love world...

so moka = expresso

brika = Brikka is a modified moka pot by Bialetti

Can someone please explain what the express and mukka does?

Thanksmoka = not-espresso = very strong coffee made under low pressure created by expanding coffee grounds during the brew cycle. It can be espresso-like but not the same.

espresso = way-strong coffee made under high (9bar+) pressure usually generated by an electric pump.

Bialetti Express is a plain old normal conventional mokapot.

http://fantes.com/images/espresso_stovetop.gif

from http://fantes.com/espresso-stovetop.html

Brikka is a mokapot that has a pressure retention device atop the central column (post) that relives the operator of creating the necessary pressure (to make moka) by carefully managing the grind of the coffee and the fill of the basket.

[tupacboy]

if i get a mukka.. i don't have to add milk do i? if i just want coffee?

[Mister Moo]

if i get a mukka.. i don't have to add milk do i? if i just want coffee?It needs added milk but I think it can also run with water to make an Americano. I have one and can explore that if you cannot find a clear answer elsewhere.

[htown]

My wife brought one of these home, but we can't get it to work. It creates steam, but no coffee comes out of the top.

[Mister Moo]

My wife brought one of these home, but we can't get it to work. It creates steam, but no coffee comes out of the top.One of these?

http://base0.googlehosted.com/base_media?q=http://www.bedbathandbeyond.com/assets/product_images/230/4523713728992P.JPG

That sounds disappointing. Never heard of a problem with a Mukka or Brikka.

[htown]

One of these?

http://base0.googlehosted.com/base_media?q=http://www.bedbathandbeyond.com/assets/product_images/230/4523713728992P.JPG

That sounds disappointing. Never heard of a problem with a Mukka or Brikka.

Not sure what brand it is.

[tupacboy]

It needs added milk but I think it can also run with water to make an Americano. I have one and can explore that if you cannot find a clear answer elsewhere.

went to the mall... the people at williams & sonoma said that if i don't add milk... all it does is just release the steam/pressure... and i still should have the coffee... what do you think?

[Mister Moo]

went to the mall... the people at williams & sonoma said that if i don't add milk... all it does is just release the steam/pressure... and i still should have the coffee... what do you think?I think I read something to the contrary a while back; am traveling this weekend but will test mine, milkless, next week if you wish.

[tupacboy]

I think I read something to the contrary a while back; am traveling this weekend but will test mine, milkless, next week if you wish.


Your time and testing would be greatly apprecaited :)

[tupacboy]

just wanted to follow this up mr moo... any news?

[Mister Moo]

just wanted to follow this up mr moo... any news?thru the cracks... tomorrow!

[Mister Moo]

I made four Americanos from different sized Mukkas; results were essentially identical, large pot or small. The quality of the cup is highly dependent on the quality of the coffee. Due to circumstances I am drinking commercial "First Colony" Costa Rican whole bean from Williamsburg, VA, this week. Being kind, it is slightly above average commercial. I tried some regular moka in a Bialetti Express with it last week and it was flat, too.

Mukka instructions say to use milk only in the top pot. I subbed water and ran the machine as per cappuccino. All four pots tasted the same; less water in the north pot might have made a little difference. Milk and sugar added in the cup still left it tasting like McDonalds coffee with milk and sugar. Not bad. Not good. Basically, it made a marginal americano using marginal fresh-ground coffee.

I am certain freshly roasted coffee, freshly ground to espresso fineness, would have made a decent americano. A Mukka without proper grind would be wasted; Bustelo from the can would probably work as well as this mornings First Colony.

http://i39.tinypic.com/6zuhq0.jpg

http://i44.tinypic.com/j5gi9s.jpg

Mom moved in last year (she's 97) and, although she really likes good coffee, she occupies a lot of my (former) spare time; a problem exchange student from Belgium moved in last January; and I developed a pinched nerve in my neck two weeks ago. I REALLY want to roast some coffee but it's gonna be at least two more weeks before I get around to it. When I do, I'll try another Amukkacano. Absent good coffee I am sliding by on Percocet and water. Not all bad. :)

[tupacboy]

thank you so much for taking the time :) and pic!

[germantown rob]

Mom moved in last year (she's 97) and, although she really likes good coffee, she occupies a lot of my (former) spare time; a problem exchange student from Belgium moved in last January; and I developed a pinched nerve in my neck two weeks ago. I REALLY want to roast some coffee but it's gonna be at least two more weeks before I get around to it. When I do, I'll try another Amukkacano. Absent good coffee I am sliding by on Percocet and water. Not all bad. :)

You are a hell of a guy Moo:tu

I will trade you some fresh roast for some Percocet, a Percocet makes a 1 months old cry sound like angles singing. I should still have your addy and I need to roast tomorrow so I will get some done for you and send it off, I hate to think about the poor Moo mug having stale coffee in it.

Yup, I have your addy as long as it has not changed.

[Mister Moo]

You are a hell of a guy Moo:tu

I will trade you some fresh roast for some Percocet, a Percocet makes a 1 months old cry sound like angles singing. I should still have your addy and I need to roast tomorrow so I will get some done for you and send it off, I hate to think about the poor Moo mug having stale coffee in it.

Yup, I have your addy as long as it has not changed.This is a mokapot thread; you need to waltz this topic over to the Percocet thread. Cigars & Percocet thread? Pipes & Percocet thread? Oops. Wait. There isn't a Percocet thread. Not until now. We shall allow this is a Mokapots, Moka, Stovetop Espresso & Narcotics" thread. Coffee... codeine... what's the big difference?

Never took a Percocet before last week; I gather this is (was?) the brand name of the Rush Limbaugh drug of deafness, etc. I am too old and poor to start a new career as a junkie and too busy to commence a yet another hobby so I am laying out on the narcotic thing. Not sure, firsthand anyhow, what the entertainment value of the pill is. Therapeutically speaking I am a big fan, though. After two weeks of sleep constantly interrupted by sensations or tingling, pressure and pain - the kind you can deal with in the daytime but it's just bad enough to bounce you from sound sleep - it was P'cet to the rescue. One at 10:00pm and I sleep pain free for at least six hours; it is quite the miracle. No side effects. Percocet, physical therapy, home traction and cortisone epidurals might do the trick but my neck is feeling like spinal fusion is in the future; don't think I can exercise my way out of this one.

Coffee? I bought two 24-oz. bags of this First Colony brand two weeks ago - it's just being introduced here in NC and was on sale 2:1 at Food Lion and I thought, "How bad can it be?" And it is OK, for sure, and that's what Mrs. Moo and I have been drinking. I figured it would run out in three weeks or so and spare me needing to go out and roast beans for little while. Then Mrs. Moo comes home the other day with two bags of the same stuff and says, "Look! I found a great deal on a new brand of coffee! You can take a break from roasting!" So now there is another 48-oz. I am sick of the ****. It was OK for a week or so in a pinch but, mercy... I am accepting charitable contributions without discussion. Thx Germ.

[germantown rob]

I did 4 roasts 250g each for you and heading to the post office now, I hope it gets to you Saturday.

DC# 03051720000045014891

I hope you get well soon.

[Mister Moo]

I did 4 roasts 250g each for you and heading to the post office now, I hope it gets to you Saturday.

DC# 03051720000045014891

I hope you get well soon.You ARE the Germ! :=:

Thanks in advance from Mrs. Moo and me - very kind, Robbo. You makka me smile. )

[tupacboy]

so i picked up a electric mukka off ebay... works like a charm!

however the bottom portion has a bit of corrosion... i know its ok... but visually not appealing... what's the best way to clean it?

[Mister Moo]

so i picked up a electric mukka off ebay... works like a charm!

however the bottom portion has a bit of corrosion... i know its ok... but visually not appealing... what's the best way to clean it?Water quality and aluminum corrosion issues vary; this corrosion issue is a new one on me. If it's calcification, soak with vinegar.

[tupacboy]

sorry it probably is calcification..

also there's a slight leak between the top and bottom when it starts to boil.. will a couple drops of mineral oil hurt ok? i think the coffee won't be affected cause mineral oil is tastless...

[Mister Moo]

sorry it probably is calcification..

also there's a slight leak between the top and bottom when it starts to boil.. will a couple drops of mineral oil hurt ok? i think the coffee won't be affected cause mineral oil is tastless...Any leak is bad, explaining perhaps, why this pot was on ebay.

1. Mukka lower pots are round/large and hard to hold so be sure it's screwed down tightly - I use a rubber "jar opener" pad to get a good grip and a snug fit;
2. make sure threads and gasket are coffee-free before tightening;
3. make sure gasket is clean and pliable - replace a brittle or hardened gasket;
4. sometimes grounds get under a gasket making it impossible to flatten out. Pick it out carefully with a convenient large-animal dental tool and make sure nothing is trapped under it. If it feels rock-hard or brittle enough to crack when bending, replace it.

[galaga]

I wondered why you had that "large-animal" dental tool in your coffee supplies. Now I know.....:D

[Jack1000]

Wife ran my Brikka through the dishwasher yesterday and now it's a doorstop. Do not do this if you have an aluminum pot and like it.

[tupacboy]

added a couple of drops of mineral oil on the gasket.. no more leaks :)

going to try and make the ammericano tonight with some decaf

[T.G]

For anyone with the 1-cup Bialetti Moka Express, does it really make enough for one cup or do you loose a lot of water to the grinds and residual in the boiler?

Also, anyone have the 2-cup model with the platform for the cups and the copper fill pipes to the cups rather than the upper caraffe tank? Does it work any different than the Moka Express with the tank? Can both of the nozzles be swiveled over to fill one cup?

(this machine is only going to be for me, the 1cup seems small, the 3 would be too much)

thanks.

[Mister Moo]

For anyone with the 1-cup Bialetti Moka Express, does it really make enough for one cup or do you loose a lot of water to the grinds and residual in the boiler?

Also, anyone have the 2-cup model with the platform for the cups and the copper fill pipes to the cups rather than the upper caraffe tank? Does it work any different than the Moka Express with the tank? Can both of the nozzles be swiveled over to fill one cup?

(this machine is only going to be for me, the 1cup seems small, the 3 would be too much)

thanks.Damn hard to find a 2-cupper anymore - don't know why. I have a Bialetti Dama and a Guzzini pot both in the 2-cup model and they're just right for me. I like the way the 1-cuppers brew best but, yes, they don't brew more than a double shot. They make one great Americano or cafe-au-lait, but not one and a half. :)

Never used that bent-spigot double thingie; REI sells them and I keep thinking it'd be fun to try each time I'm in the store. Memory says I read some bad reviews on it a while back but I can't say that firsthand. A Bialetti Express 3-cup isn't so bad but you might want to cruise the net hard looking for an real 2x. Or get an AeroPress.

[Mister Moo]

or a Brikka - http://www.bialettishop.com/BrikkaMain.htm

[gvarsity]

I know this may be sacrilegious,but the Dr. says no caffeine. Can you recommend a decaf blend for this type of brewing? My moka pot has been on the shelf since the Dr.s recommendation.

Great thread BTW.

Norm at UncleBeanz has some fantastic decaf.

http://www.unclebeanz.com/merchant2/merchant.mvc?Screen=CTGY&Store_Code=UB01&Category_Code=DEC

The Opus1 exotic is quite good and an interesting story. As I understand it, the Opus1 is actually a arabica bean genetically bred to be less than 1% caffeine.

For decaf in general, I prefer coffee treated with the Swiss Water Method that doesn't require chemical solvents to remove the caffeine.

In general there is no shortage of good decaf coffee from good roasters it just tends to cost more due to the extra processing. I do know some companies will use a lower quality of bean for their decaf to keep the price per pound the same as their caffeinated coffee.

I did a lot of research on decaf as I got my wife hooked on coffee and then got her pregnant... twice and she wanted good quality decaf during her pregnancies. Even though I don't need to drink decaf after a cup or two of regular sometimes I still want coffee and having good decaf around is a nice thing.

three-cupper for one hophead ex-crack addict

When I was in grad school I used to have six-cupper every morning. What does that make me? It was pretty crazy I would have a travel mug with with ten oz of moka pot coffee with honey and half/half at 6:30 and still be tweaking at 10pm. After two years of that I had to cut back. :D

[T.G]

Damn hard to find a 2-cupper anymore - don't know why. I have a Bialetti Dama and a Guzzini pot both in the 2-cup model and they're just right for me. I like the way the 1-cuppers brew best but, yes, they don't brew more than a double shot. They make one great Americano or cafe-au-lait, but not one and a half. :)

Never used that bent-spigot double thingie; REI sells them and I keep thinking it'd be fun to try each time I'm in the store. Memory says I read some bad reviews on it a while back but I can't say that firsthand. A Bialetti Express 3-cup isn't so bad but you might want to cruise the net hard looking for an real 2x. Or get an AeroPress.

Thanks.

Yeah, the 2-cup pots seem to be pretty much non existant.

So, Bialetti and Guzzini, any other manufacturers that are decent? Any that should best be avoided?

The Aeropress and the mokapot seem to be very different in operation and principle to me. I was thinking that the mokapot would be more capable of producing what I was looking for, the aeropress is more of a coffee maker, correct?

[T.G]

or a Brikka - http://www.bialettishop.com/BrikkaMain.htm

I saw that one the other day when I was looking at Bialetti's online shop & webpage. Seemed like some people here were less than impressed with them. Seems like a lot of money for a mediocre piece of coffee making equipment.

[Mister Moo]

...any other manufacturers that are decent? Any that should best be avoided?

The Aeropress and the mokapot seem to be very different in operation and principle to me. I was thinking that the mokapot would be more capable of producing what I was looking for, the aeropress is more of a coffee maker, correct?

Guzzini's are hard to find and very pricey but well made; anything Bialetti is going to be fine. I never tried the $6.95 Chinese versions at the grocery store.

AeroPress and mokapat are two ways to approach the taste of espresso without the $ investment or learning curve. I recently ran espresso (Nuova Simonelli Oscar), moka and AeroPress coffee from the same batch of beans and taste-tested them, side by side. The grinder was a Mazzer and the grind was specific to each coffeemaker. Tell you what - they were all different but not THAT different. Each was good in its own way; the AeroPress makes a VERY smooth espresso-like brew, by the way.

I saw that one [Brikka] the other day when I was looking at Bialetti's online shop & webpage. Seemed like some people here were less than impressed with them. Seems like a lot of money for a mediocre piece of coffee making equipment.I never used one but some reliable non-purist coffee'ites I know swear by (not at) the Brikka. I wouldn't have one - prefer making my own crema the olde fashioned way. I believe the pressure/crema widget in the Brikka in similar to that in the Mukka (of which I have a pair); it works well to produce latte-like milk froth in coffee if it is milk froth you want.

[Mister Moo]

You are a hell of a guy Moo:tu

I will trade you some fresh roast for some Percocet, a Percocet makes a 1 months old cry sound like angles singing. I should still have your addy and I need to roast tomorrow so I will get some done for you and send it off, I hate to think about the poor Moo mug having stale coffee in it.

Yup, I have your addy as long as it has not changed.Dag, Robbo.... that last batch of ethiopian was fantastic! It was all about blueberries. Major "Wow."

[T.G]

Guzzini's are hard to find and very pricey but well made; anything Bialetti is going to be fine. I never tried the $6.95 Chinese versions at the grocery store.

I noticed that the one or two Guzzinis I found online yesterday were rather expensive, I think $90 or so, That's way more than I want to spend for casual use. I happened to be in the neighborhood of a CostPlus Worldmarket yesterday, so I ducked in to look what they had. Meh. They had the $6.95 Chinese knock-off of the Bialetti, piced at $19.99 (3-cup). Looked and felt like total junk compared to the Bialetti I looked at the other day at Target.

AeroPress and mokapat are two ways to approach the taste of espresso without the $ investment or learning curve. I recently ran espresso (Nuova Simonelli Oscar), moka and AeroPress coffee from the same batch of beans and taste-tested them, side by side. The grinder was a Mazzer and the grind was specific to each coffeemaker. Tell you what - they were all different but not THAT different. Each was good in its own way; the AeroPress makes a VERY smooth espresso-like brew, by the way.

Ok, so it seems I was a bit off on my understanding of the Aeropress. I'm liking the 1-4 cup versatility, I'm liking the fast brew times (can't stand bitter, acidic coffee/espresso - the lower caffene content is a bonus), liking the filter to prevent sludge & crap in the coffee/faux-espresso. Also interesting is that I can't seem to find any negative reviews on the Aeropress, usually there is always at least someone who hates something, but with this nope, zip, zilch, nada. Closest I can find is someone sayig "350 filters lasting two years is misleading. Who only makes one espresso every other day?"

Will the Aeropress work with the pre-ground espressos? Or is that too fine a grind?

Lastly, how much coffee does each scoop hold? I saw someone on amazon write that each scoop is 3 tablespoons. Not teaspoons, but tablespoons. So to make 4 aeropress shots you need 3./4 cup of ground coffee??!?!?

I never used one but some reliable non-purist coffee'ites I know swear by (not at) the Brikka. I wouldn't have one - prefer making my own crema the olde fashioned way. I believe the pressure/crema widget in the Brikka in similar to that in the Mukka (of which I have a pair); it works well to produce latte-like milk froth in coffee if it is milk froth you want.

Ok, seems I phrased that poorly or mistook some commentary about the device then.

Not really into lattes to be honest.

[T.G]

Lastly, how much coffee does each scoop hold? I saw someone on amazon write that each scoop is 3 tablespoons. Not teaspoons, but tablespoons. So to make 4 aeropress shots you need 3./4 cup of ground coffee??!?!?


Duuuuurrrr...

No need to address that question anymore as I measured what the size of the scoops are that I use in my B&D single cup drip machine each morning and they are 1 tablespoon scoops, maybe a bit more. I typically use three of them, three heaping scoops of them.

[Mister Moo]

...Ok, seems I phrased that poorly or mistook some commentary about the [Brikka] device then.

Not really into lattes to be honest.The Brikka is a straight up mokapot with a little pressure widget that makes crema without particular regard to technique; it does this similarly to how the Mukka makes milk froth. People who use them for moka like them. The Brikka is not a latte maker - the Mukka is.

I sent my AeroPress off for someone to use and I can't recall the details it - except, it makes excellent coffee with med/fine grounds. fresher the better.

[T.G]

Dan,

Thanks. You've given me some things to think about & go look for.

[JaKaacH]

The Brikka is a straight up mokapot with a little pressure widget that makes crema without particular regard to technique; it does this similarly to how the Mukka makes milk froth. People who use them for moka like them. The Brikka is not a latte maker - the Mukka is.

I sent my AeroPress off for someone to use and I can't recall the details it - except, it makes excellent coffee with med/fine grounds. fresher the better.

Get the AeroPress TG you will love it. The filter works no matter how fine the grind is.

[germantown rob]

Dag, Robbo.... that last batch of ethiopian was fantastic! It was all about blueberries. Major "Wow."

Thanks Dan, I really like that bean and feel I have the roast for it down.

I never thought I would get a Brikka nor would I have thought it could produce different results then a Moka pot but I got one and it does. I use the Brikka mostly for light roasts (city to city+) and for brighter coffees that I find bitter in the moka pot. IMO the difference between a Moka pot and a Brikka brew is the brew time, the Brikka is all said and done in 10 seconds or less where my best moka results are 20+ seconds. This year it will be coming on vacation instead of any of the moka pots. I don't think it is any easier to get a good cup from then the moka pot, both require dose and grind adjustment to get them just right. The Brikka will produce plenty of false crema when fresh beans are used but that is just a visual as far as I am concerned and has nothing to do with how the brew will taste. I have had many of a false crema Moka pot that I over extracted and plenty that had none that where heavenly.

[Mister Moo]

New (old) mokapot with frother from a consignment store in Raleigh - needs a little repair on the filter but it works. $11. Too cool.

http://i51.tinypic.com/24vuwr6.jpg

[Jenady]

Dan I am so glad to finally find this thread. I am just beginning my coffee/espresso journey. Unfortunately I have to do it on a rather limited budget. In another thread you mentioned that my Capresso grinder is the best of the cheapest burr grinders. I was afraid to even mention my new Bialetti 3 cup pot. Now things are looking up. If my order from Unclebeanz would just arrive...

Thanks.

[Mister Moo]

.. If my order from Unclebeanz would just arrive...

Thanks.Have at it, brother bean. No moka question to big - none too small. I love sweating mokapot details. :D

If you are not already a wizard, practice with a bag of the cheap grocerystore shine-ola before Norman's stuff shows up. Who knows - you might like it! I cop stellar moka from grocery beans once in a while. :tu

[replicant_argent]

New (old) mokapot with frother from a consignment store in Raleigh - needs a little repair on the filter but it works. $11. Too cool.

http://i51.tinypic.com/24vuwr6.jpg

I would love to see a video of that thing in operation. Neat design.

[Mister Moo]

I would love to see a video of that thing in operation. Neat design.I'm trying to edit a (regular) mokapot "How to" for youtube right now. I might do one for this pot next year. I fooled with it the other day and managed to get a shot out and managed to froth milk about 20% of the way. It was pretty stinky coffee though, even after I cleaned it out. It needs a little, uh... conditioning.

Best as I can figure, you fill it with water to the desired line inside the lower pot (3, 6 or 9 cups) and fill the basket with the requisite amount of grinds. You then screw down the top, close the steam wand knob-valve, open the coffee knob-valve and fire the mother up.

When coffee is done flowing you must close the coffee valve and wait for a few minutes to build up steam and hear a rumble. Put a frothing pot under the wand, crack open the wand knob-valve and blow some steam. Presto-presto.

I gotta say this... When something is as rare as this pot it must have gone away for a reason, right? There is the original Atomic or the Bellman reproduction but - seriously - who uses one of those? :rolleyes:

[burninator]

I've just finished reading this thread (again) in its entirety, and you have my interest. I have nearly given up on finding a 2-cup bialetti (or other), so I suppose a 3-cup will have to do. I have a feeling it's going to be more than I really want on a regular basis, though.

I currently run a Cuisinart DBM-8, which has always been serviceable for drip and press (thought chewy at the bottom), but I'm wondering if anyone has any experience with fine grounds produced by this model. Will it perform for moka?

Alternately, I may have the opportunity to make a choice between some mid-range grinders, and I'm wondering if it's really necessary.

[Mister Moo]

Most any burr grinder will make a very passable moka; should grind quality improve with acquisition of better or exotic mills down the road you can then make miraculous claims. Until then, expect a good moka. I think a whirley blade pretty much craps out on moka, however.

[burninator]

Much appreciated. The grinder upgrade is set for an, as yet, undetermined point in the presumably near future, but I didn't want to purchase a stovetop set that's going to be useless with my setup. I like to think I've gotten used to drinking darn good coffee, and I don't want to diminish the product, if you read me.

Now, Bodum offers a stovetop unit that is comparable in size to the 3-cup Moka. Has anyone tried it out? The aluminum pot runs about the same price at this size.

[Mister Moo]

Much appreciated. The grinder upgrade is set for an, as yet, undetermined point in the presumably near future, but I didn't want to purchase a stovetop set that's going to be useless with my setup. I like to think I've gotten used to drinking darn good coffee, and I don't want to diminish the product, if you read me.

Now, Bodum offers a stovetop unit that is comparable in size to the 3-cup Moka. Has anyone tried it out? The aluminum pot runs about the same price at this size.That's a sporty little three cup stainless pot for $70; they are very proud of it. Seems like the Bialetti aluminum three-cup pots are more like $25 or less; Fantes show a six-cup ss pot (and the rarely-seen ultra cute aluminum 1-cup Express for $9.99) for $53.

http://fantes.com/espresso-stovetop.html

http://remodelista.com/products/bodum-chambord-espresso-stovetop-maker

[burninator]

That's a sporty little three cup stainless pot for $70; they are very proud of it. Seems like the Bialetti aluminum three-cup pots are more like $25 or less; Fantes show a six-cup ss pot (and the rarely-seen ultra cute aluminum 1-cup Express for $9.99) for $53.

http://fantes.com/espresso-stovetop.html

http://remodelista.com/products/bodum-chambord-espresso-stovetop-maker
Ooh, lawdy mercy! No, I was looking at this one here (http://www.amazon.com/gp/product/B003NG77RM/ref=s9_simh_gw_p79_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-7&pf_rd_r=1GECV0P6M8Z0RVD1FHPC&pf_rd_t=101&pf_rd_p=470938451&pf_rd_i=507846) for about $25 shipped. I'm getting the Bialetti...I was just curious about the Bodum, since I've enjoyed my press so much.

[GusAGV]

So last Saturday I bought a cheapo ceramic moka pot (cups and plates included), which made so-so Italian coffee. It turned out that the upper ceramic portion was glued together with the lower aluminum portion of the pot, and after three runs on the stove it unglued, leaving me with with quite a mess to clean in my kitchen.

I went to the department store where I bought it, exchanged it for a Bialetti Moka Express and bought a set of proper espresso cups. I came back, threw away the first brew and then... wow! What a coffee! Huge thanks to Mr. Moo for his detailed procedure and indications. I still have dial in the crema, but it's far better than most espressos I've ordered in restaurants or coffee shops.

BTW, nice write-up about the Moka Pot here: http://www.huffingtonpost.com/jennifer-cullen/bialetti-espresso-national-coffee-day_b_744350.html

[Mister Moo]

Cool beans.

[Tyler]

Is Isuma a good brand? I am at Target right now and they have one.

[Mister Moo]

No idea. I am a Bialetti Express man.

[Tyler]

No idea. I am a Bialetti Express man.

This was half the price and stainless steel so I bought it and some cheapo Cafe Bustelo since I am new to this I didn't want to go in all the way and buy the $30 Bialetti and the really expensive coffee. This stuff is really good though! I am going to make it Cuban style tomorrow morning (I think that is what it is called with the sugar and such?) as well as look up new techniques. I just followed the one in the instructions. I know that most have said that aluminum is ideal but I am a health freak at times so I went with the stainless steel. :tu I will have to re-read this thread.

[Tyler]

It's a four cup so I suppose I am a ex-crack addict. I just figured that my girlfriend or one of my roomates might want some and I can make it a cafe americano right? Just add hot water?

[ChicagoWhiteSox]

Dan, will an upgrade from a Maestro to a Rocky make any difference with mokapots? Need to upgrade soon
Posted via Mobile Device

[Mister Moo]

Dan, will an upgrade from a Maestro to a Rocky make any difference with mokapots? Need to upgrade soon
Posted via Mobile DeviceD'ohhhhh... probly not.


Espresso? Absolutely.
Longevity? For sure.
Somewhat less sludge in press and moka? Ja, shure.

Maestro, if somewhat noisey and slow compared to pro-sumer grinders, is pretty darn good.

[ChicagoWhiteSox]

D'ohhhhh... probly not.


Espresso? Absolutely.
Longevity? For sure.
Somewhat less sludge in press and moka? Ja, shure.

Maestro, if somewhat noisey and slow compared to pro-sumer grinders, is pretty darn good.

Ok, I was hoping for a good reason to buy a rocky:D Maybe I will save a bit and buy a Gaggia Classic or Ranc. Syl.

[Tyler]

Okay what am I doing wrong? My coffee has been coming out warm and not hot. Should I do a lower heat setting? That might sound odd but my coffee has been brewing quickly so I am thinking maybe I have it on too high of heat and it is making it brew before it is boiling? Any thoughts? To me it tastes great but I could be doing it totally wrong lol

[Mister Moo]

After several minutes of medium heat to develop brewing pressure I try to brew a 3-cup mokapot for 45-60 seconds. With a gas burner that means low-low flame as brewing commences; with an electric range it usually means lifting & lowering (or sliding the pot away from the burner "hot spot") to control brewing temp. That brew rate isn't much more than a dribble.

The process gets the entire metal pot far too hot to touch (125*F = ouch). My pour is always hot - even it I wait minutes before filling a cup. If you have a problem with cool brew, try preheating your mug with boiling water while your coffee is brewing. MMoo

[Tyler]

After several minutes of medium heat to develop brewing pressure I try to brew a 3-cup mokapot for 45-60 seconds. With a gas burner that means low-low flame as brewing commences; with an electric range it usually means lifting & lowering (or sliding the pot away from the burner "hot spot") to control brewing temp. That brew rate isn't much more than a dribble.

The process gets the entire metal pot far too hot to touch (125*F = ouch). My pour is always hot - even it I wait minutes before filling a cup. If you have a problem with cool brew, try preheating your mug with boiling water while your coffee is brewing. MMoo

I will try it on lower heat. Thanks. I tried it a little lower and it was better. I had it on medium I'll try low low. :tu

[Tyler]

After several minutes of medium heat to develop brewing pressure I try to brew a 3-cup mokapot for 45-60 seconds. With a gas burner that means low-low flame as brewing commences; with an electric range it usually means lifting & lowering (or sliding the pot away from the burner "hot spot") to control brewing temp. That brew rate isn't much more than a dribble.

The process gets the entire metal pot far too hot to touch (125*F = ouch). My pour is always hot - even it I wait minutes before filling a cup. If you have a problem with cool brew, try preheating your mug with boiling water while your coffee is brewing. MMoo

Is this different than the video you posted a couple years back that is linked in this thread? I don't think the brew time was that long in it.

[Mister Moo]

Is this different than the video you posted a couple years back that is linked in this thread? I don't think the brew time was that long in it.vid was a 1-cupper.

[Tyler]

vid was a 1-cupper.

Ah, that explains it. This is a 4 cup pot. I made some this morning using low low heat on my gas burner and it was much hotter and developed a tiny bit of crema on top. :tu I will keep experimenting with it until I get it right. That is only once a day thought because I don't think I can handle 8 cups in one day. The four is great for jump starting my mornings. :tu :r

[WyGuy]

My family had celebrated Christmas early this year due to conflicting schedules next week and I was lucky enough to get some new coffee gear.

First cup out of the Mokapot turned out pretty good thanks to all the enough in this thread!

http://img.photobucket.com/albums/v392/mike2212/Cigars/Coffee.jpg

[Blak Smyth]

My family had celebrated Christmas early this year due to conflicting schedules next week and I was lucky enough to get some new coffee gear.

First cup out of the Mokapot turned out pretty good thanks to all the enough in this thread!

http://img.photobucket.com/albums/v392/mike2212/Cigars/Coffee.jpg

That's exactly what I was looking at next. I gotta upgrade to a burr grinder first and then a moka pot. Nice Xmas presents you got right there!

[MarkinAZ]

I think Santa is getting me the 3 cup Moka:noon

[Savor the Stick]

My family had celebrated Christmas early this year due to conflicting schedules next week and I was lucky enough to get some new coffee gear.

First cup out of the Mokapot turned out pretty good thanks to all the enough in this thread!

http://img.photobucket.com/albums/v392/mike2212/Cigars/Coffee.jpg

:wo:wo:wo You got a great gift! Congrats!

[whodeeni]

I bought a cheap 3 cup moka pot when i was out in a dept
store one day. (i.e. Ross) I never fired it up, so i don't know
if it was a good deal or a waste of money. I'll have to pull it out
take a pic, and let you guys chime in on it!

[Mister Moo]

I bought a cheap 3 cup moka pot when i was out in a dept
store one day. (i.e. Ross) I never fired it up, so i don't know
if it was a good deal or a waste of money. I'll have to pull it out
take a pic, and let you guys chime in on it!The cup you drink will tell all, who'ni.

[688sonarmen]

Received a 3 cupper Bialetti for Christmas. I have a few questions, first is the rubber o ring needed? I brewed 2 pots with it and it did not melt so I assume it is fine, I just ask since I have not seen it mentioned. 2nd until I get a burr grinder I am using some lavazza espresso grind that was so so but had a pretty sour note to it. I also took apart a few of my K-cups and used that as well since the grind seemed right, but that was WAY sour. Based on the sour taste should I turn up or down the heat?

[whodeeni]

About a week ago i destroyed my french press trying to get the last bit of tea out of some wet leave in the bottom. I made breakfast, and wanted some coffee so I found my Moka Pot. (It's a Primula Espresso 3cup Aluminum Pot)

I washed it out in Hot water, and Ground up Some Beans and i'm about to give it a go. I'm going to find Mr. Moo's instructions and let 'er rip! I'm assuming that the first pot is for "seasoning purposes" because the box said not to drink it!:r

[Mister Moo]

Received a 3 cupper Bialetti for Christmas. I have a few questions, first is the rubber o ring needed? I brewed 2 pots with it and it did not melt so I assume it is fine, I just ask since I have not seen it mentioned. 2nd until I get a burr grinder I am using some lavazza espresso grind that was so so but had a pretty sour note to it. I also took apart a few of my K-cups and used that as well since the grind seemed right, but that was WAY sour. Based on the sour taste should I turn up or down the heat?Flat rubber gasket at base of filter? I can't imagine how the pot could pressurize without it.

I heat up the pot as fast as possible (for convenience) and, when I hear the rumble (or see the first spit of coffee or steam out the post) then drop the flame (or lift the pot away from the element on an electric stove) to slow it down and produce a slow trickle of coffee - 45-seconds worth for a 2-3 cupper, approx.

Burnt or bitter taste is usually too much heat. Slow down.

Sour taste is usually underextraction - too fast a brew and/or not enough coffee in the filter. Also, stop the brew to avoid the extraction running pale or clear. That last clear bit doesn't help.

Merry Christmas, coffee nutjobs. :cf2

[whodeeni]

The cup you drink will tell all, who'ni.

The coffee came out alright if I say so myself Dan! I used a traditional Blade
grinder, but i took a little extra time mixing the grinds to get them as fine as
possible. I will be on the hunt for a "burr" grinder as this will now become my
primary way of making coffee until I buy another french press. (Which will have to be soon because that is how I make my tea!)

One observation though. The "yield" was only about a 3rd of a cup! So it was
definitely espresso that I was drinking. Do you let the pot cool down, and cook
another pot if you want a bigger cup of coffee? (Or should I just buy some espresso cups and saucers and call it a day?)

[Mister Moo]

...The "yield" was only about a 3rd of a cup! So it was
definitely espresso that I was drinking. Do you let the pot cool down, and cook
another pot if you want a bigger cup of coffee? (Or should I just buy some espresso cups and saucers and call it a day?)I'm thinking I get about 1.5 oz per moka cup or about 4-5 oz from a 3-cupper. While I love the taste, two 3-cup pots is all I can drink because three makes me start to vibrate and levitate. I drink one slow and still end up running the pot under cool water so I can handle it for another; they do stay hot for a long time, don't they? I use a second pot if Mrs. Moo wants in.

[MarkinAZ]

I must of been good this year, cuz Santa was exceptionally kind and dropped a Bialetti 3 cupper on me:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures025-2.jpg

I bought a fresh tin of Cafe La Llave to get things going. Have run a test/throw-away batch, and am now just working with getting the right pack in the filter and natural gas flame under this rig. Now, if somebody can just peel me off the ceiling I'll be just fine:jd:cf1

[Savor the Stick]

I must of been good this year, cuz Santa was exceptionally kind and dropped a Bialetti 3 cupper on me:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures025-2.jpg

I bought a fresh tin of Cafe La Llave to get things going. Have run a test/throw-away batch, and am now just working with getting the right pack in the filter and natural gas flame under this rig. Now, if somebody can just peel me off the ceiling I'll be just fine:jd:cf1


Yep! Sure does look like you been a good boy this year.

:r:r Kinda late for coffee though wouldn't ya say?

What kind of grinder you using Mark?....and Congrats!

[MarkinAZ]

][/B]

:r:r Kinda late for coffee though wouldn't ya say?

What kind of grinder you using Mark?....and Congrats!


Hey, never too late to sip on some coffee:cf1

I have a Mr. Coffee grinder that grinds coarse to fine and in 4cup to 12 cup mode. The Cafe La Llave comes pre-ground and is a fine grind...

[Savor the Stick]

Hey, never too late to sip on some coffee:cf1

I have a Mr. Coffee grinder that grinds coarse to fine and in 4cup to 12 cup mode. The Cafe La Llave comes pre-ground and is a fine grind...



You temp me....but no. Well again congrats I am sure the 2 of you will be very happy together.:tu

I can recommend the Cappresso Infinity Conical Burr grinder as a great product, If you NEVER want to go further then the Mokapot.

[Chainsaw13]

Has anyone weighed out how much coffee they end up putting in their Moka pot? I just got the three cupper in the mail and ran two throw away batches through it. I had weighed out 30g of beans and ran them through the grinder on the finest setting. That gave me almost enough for the two pots, the second being a bit thin compared to the first. So I'm thinking about 17g per pot would be about right. Just wanted to see if I'm on the right track.

[Savor the Stick]

Has anyone weighed out how much coffee they end up putting in their Moka pot? I just got the three cupper in the mail and ran two throw away batches through it. I had weighed out 30g of beans and ran them through the grinder on the finest setting. That gave me almost enough for the two pots, the second being a bit thin compared to the first. So I'm thinking about 17g per pot would be about right. Just wanted to see if I'm on the right track.

No I have never taken the time to measure the amounts. I just fill till the basket is slightly mounded, screw on the top and brew. I don't think I have anything that will measure to that extent.

[MarkinAZ]

Has anyone weighed out how much coffee they end up putting in their Moka pot?

Hello Bob, I have the Bialetti 3-cupper Moka Pot myself. I generally place a heaping tsp in the filter and tap the side to settle the grounds. I repeat this with a second heaping tsp and tap the side. I place a third tsp on top (that is slightly rounded), tap, and clean off the edge of the filter.

The filter is now full of grounds and is slightly rounded on top. I've emptied the filter on a couple of occasions and I get approximately 21 grams.

I've been using Cafe La Llave (340g) and Cafe Bustelo (282g) at this time. This gives me approximately 16 (La Llave) and 13.5 (Bustelo) servings per can.

I have an 8oz "Flames Coffee Shop & Bakery" coffee cup, and the 3 cupper will fill this cup a solid 1/3 full (at least):cf1

* Maybe Dan (Mr. Moo) can add a little more info here...

[Chainsaw13]

Thanks for the input guys. I've only been measuring out my beans cause thats all I'll grind at a time. Plus it helps me with consistency. I'll give your method a try tomorrow Mark.

[MarkinAZ]

I'll give your method a try tomorrow Mark.

:confused:...Not tonight?;)

[ApexAZ]

Is there any concern of toxicity from the aluminum of a moka pot?

[Mister Moo]

Is there any concern of toxicity from the aluminum of a moka pot?

About the same as smoking pipes and cigars, mebbee. ;)

Don't scour but once. Thereafter, only rinse the lower and rinse and dry-wipe out the upper.

[ApexAZ]

About the same as smoking pipes and cigars, mebbee. ;)

Don't scour but once. Thereafter, only rinse the lower and rinse and dry-wipe out the upper.

Good point.

I ordered a 3 cup. Target and BBB only had the 6 cup versions. Now to figure out where to get beans and a decent grinder.

[688sonarmen]

After searching for the last few weeks I have finally found a grinder for my moka pot. It did not make any sense to spend 100+$ on one to get the grind I am looking for. I went with a manual ceramic burr grinder made by hario (mini slim) here is a decent video where it shows it being able to pull expresso and just up to a French press. I will post what I think after I get a chance to play with it.


http://www.seattlecoffeegear.com/Hario-Mini-Mill-Slim-p/scg11550-40.htm

[Savor the Stick]

Excellent! Keep us informed how it works. I had heard of this one several years ago; was thinking of getting it for camping. Good rep on it.

[Chainsaw13]

I've dialed it in around 19-20 grams of ground beans works best for me in the three cupper. Now to find some good espresso beans. The ones I've been using say they're good for espresso, but not for me. I love it in the FP, so I'll stick with that.

[MarkinAZ]

I've dialed it in around 19-20 grams of ground beans works best for me in the three cupper. Now to find some good espresso beans. The ones I've been using say they're good for espresso, but not for me. I love it in the FP, so I'll stick with that.

Ain't that the truth Bob! Lots of different Espresso roasts out there to choose from. Always great when you find something that floats your boat:tu

[ApexAZ]

I got my moka pot today. It kind of stunk like metal and grease. Is this normal? I washed it with hot water and dish soap, then boiled up regular water followed by 4 pots of cheap drip coffee. Smells better, but it's not completely gone. Will this eventually go away?

[galaga]

It will eventually go away. Did your brewed coffee smell funny? I would guess it didn't. You might remove your gasket and wash it too. I would think you are good to go after you do that.

[MarkinAZ]

I got my moka pot today. It kind of stunk like metal and grease. Is this normal?

Upon opening my Bialetti 3 cupper, it did not have the smell you're speaking about. But as Dan and Rick have mentioned, a lite wash with some mild detergent to start things off, run a couple of batches through, and the only thing you really need to do after that is simply rinse it with warm water after the pot cools down and towel dry.

I've dialed it in around 19-20 grams of ground beans works best for me in the three cupper...

I performed a few extra measurements on the 3 cupper. You get about 5oz of water if you fill to the "fill line" in the bottom piece. If your placing approximately 19-21g of finely ground coffee in the filter basket, you will have about 4oz of brewed coffee. The grounds in the filter retain about an ounce of water...

[Chainsaw13]

I performed a few extra measurements on the 3 cupper. You get about 5oz of water if you fill to the "fill line" in the bottom piece. If your placing approximately 19-21g of finely ground coffee in the filter basket, you will have about 4oz of brewed coffee. The grounds in the filter retain about an ounce of water...


Yep, that's what I've been finding too.

[ApexAZ]

Here is my first pot. I used some starbucks house blend since it's all I have for now.

http://farm8.staticflickr.com/7028/6654605093_e9de78c622_z.jpg

The first latte was pretty tasty. The second, not so much. It was kind of burnt. Is this because I left it in the pot? Should I be pouring it all out immediately?

[688sonarmen]

Brian, I pour mine out as soon as it stops brewing.

Today at the NEX I picked up a can of Cafe Bustelo (expresso) and I have to say it is GREAT the mokapot. Compared to the Lavazza I was using my brew time has gone from 10+ min to about 3 and the flavors from the Bustelo are very good, very complex and sweet and it tasted like I poured some whiskey in the cup. The grind seems to be just right on it.

[ApexAZ]

Brian, I pour mine out as soon as it stops brewing.

Today at the NEX I picked up a can of Cafe Bustelo (expresso) and I have to say it is GREAT the mokapot. Compared to the Lavazza I was using my brew time has gone from 10+ min to about 3 and the flavors from the Bustelo are very good, very complex and sweet and it tasted like I poured some whiskey in the cup. The grind seems to be just right on it.

What is NEX? I bought some green beans and a whirley-pop, but they won't be here until next week.

I bought a cuisinart grinder for $40. Hoping it will do a decent job.

[MarkinAZ]

What is NEX?

Navy Exchange...

[ApexAZ]

Cool thanks. I got some dark roast Sumatra from our local sprouts market and it brewed up great! So glad I found this thread!

By the way, how is the grinder working out? I almost went with a manual before deciding on the cheap electric cuisinart one. How long does it take to grind enough beans to fill the moka pot?

[688sonarmen]

Brian, and everyone else. The Hario is perfect Imho. The grind is right where I want it which is just a tad bigger than an expression grind. It comes completely apart which makes cleaning very easy. The burrs are ceramic and just do a great job. If you are going for a drip grind do not buy it, as the burrs get farther apart the grind becomes inconsistent. As for the time I have a one cupper so I measure 2 tablespoons on the big side and it takes about a min to grind. The hario when unscrewed fits into my basket for my moka so there is very little mess, just a small amount of grounds when I level the basket.

[MarkinAZ]

I went with a manual ceramic burr grinder made by hario (mini slim) here is a decent video where it shows it being able to pull expresso and just up to a French press.

http://www.seattlecoffeegear.com/Hario-Mini-Mill-Slim-p/scg11550-40.htm (http://www.seattlecoffeegear.com/Hario-Mini-Mill-Slim-p/scg11550-40.htm)




Thanks for the link to the Hario Mini Mill Slim Jake. That looks like a winner to me.

:r...I love the video too. Those ladies have had one too many shotz of espresso:r

[ApexAZ]

I have to say, the mokapot is awesome. I get great tasting lattes. I have a system where I make a latte with half, then just make an americano with cream for my second cup.

The $3 frothing wand I bought from Ikea works okay, but I may end up getting a manual pump frother. Or maybe even splurge and get an automatic frothing device.

[688sonarmen]

Thanks for the link to the Hario Mini Mill Slim Jake. That looks like a winner to me.

:r...I love the video too. Those ladies have had one too many shotz of espresso:r



After about a month of use several times a day it still kicks ass:banger:banger

[DrDubzz]

I was just given an older bialetti, been trying it out with generally good results, but hadn't read this thread in a couple years. I think I need to back off the heat a bit, pretty sure it's steel

[Mister Moo]

I was just given an older bialetti, been trying it out with generally good results, but hadn't read this thread in a couple years. I think I need to back off the heat a bit, pretty sure it's steelNever saw one in steel but, either way, you want to brew at lowest possible heat when the flow commences down the post. Try to stretch it out a good 45-seconds until the coffee dribble goes pale then quickly remove from heat.

Brew on my brothers. Can't believe anyone is still reading this post. Nice! :D

[burninator]

Never saw one in steel but, either way, you want to brew at lowest possible heat when the flow commences down the post. Try to stretch it out a good 45-seconds until the coffee dribble goes pale then quickly remove from heat.

Brew on my brothers. Can't believe anyone is still reading this post. Nice! :D

Saw the stainless steel Bialetti "Venus" at Brandsmart a few days ago.

[emopunker2004]

Dan, any experience using Pilon in the vacuum packs in a moka pot? Is the grind good enough?

[Mister Moo]

Dan, any experience using Pilon in the vacuum packs in a moka pot? Is the grind good enough?
I know it can be brewed well but I never had luck with it. A cigarstore guy poured me shot after shot of it down in Ybor CIty one morning and it was quite good.

[emopunker2004]

ok. thats what they had at the cuban place i ate at in so fla and it was awesome

[Chainsaw13]

Broke out the Mukka pot today. Ground up some SM's Monkey Blend, filled the top with some heavy cream. Talk about a rich cappuccino. :cf2

[mosesbotbol]

Dan, any experience using Pilon in the vacuum packs in a moka pot? Is the grind good enough?

It'll work fine. Like any grind you need to fiddle with how of a tamp if any is needed.

[Snook]

I remember this post when it was on club stogie. I purchased a Bialetti moka pot and was blown away with the results. I’d impress my college roommates with a jolt of moka pot brew. I still have my moka pot and use it from time to time. Thanks for all your wit and wisdom, Dan. You are certainly missed.

[sigsauer]

I just found a new in box red-topped Guzzini!
this is gonna be fun*

[mosesbotbol]

Here's one you are most unlikely to see outside of Naples, Italy - a Neapolitan coffee pot. Kind of like a Moka but also quite different. Takes a little practice to master.

https://i.postimg.cc/d0Qhd0DZ/neopolitan-coffee-pot.jpg

[sigsauer]

I have a couple of questions*
After I put the red top on the stove (electric) how long ballpark until its finished...I read 45 seconds but I interpreted that to mean 45 seconds after boiling starts...is this correct?
If there are seals or gaskets on the red top?
how often should I replace them?
Do you use a tamper and how do you get the dome shaped pattern uniform?
Thank you

[Snook]

Here's one you are most unlikely to see outside of Naples, Italy - a Neapolitan coffee pot. Kind of like a Moka but also quite different. Takes a little practice to master.

https://i.postimg.cc/d0Qhd0DZ/neopolitan-coffee-pot.jpg

What the? Never seen this contraption before. Show us more please!

[Snook]

I have a couple of questions*
After I put the red top on the stove (electric) how long ballpark until its finished...I read 45 seconds but I interpreted that to mean 45 seconds after boiling starts...is this correct?
If there are seals or gaskets on the red top?
how often should I replace them?
Do you use a tamper and how do you get the dome shaped pattern uniform?
Thank you

Can you show a pic of the red top you’re talking about? I’m not sure what type it is. I only have experience with bialetti and another stainless steel version. I’ll try to help if you can show a pic.

[sigsauer]

I sent a PM with a hyperlink

[markem]

This thread caused me to bring out my Bialetti. A very good Americano. Just the right taste of bitter with good notes.

[Snook]

This thread caused me to bring out my Bialetti. A very good Americano. Just the right taste of bitter with good notes.

:banger

[sigsauer]

https://www.amazon.com/Guzzini-21440565-Cafeti%C3%A8re-Tasse-Transparent/dp/B002QKEUJY

[sigsauer]

does anyone know where I can buy replacement gaskets for the guzzini?

[M1903A1]

Tagging this for later review...as a grad student with evening classes I started drinking coffee, especially with a shot of espresso added (it was an Econ class, I needed all the help I could get!) and now I'd like to start experimenting with a mokapot.

[Snook]

https://i.postimg.cc/c1TtVbNC/DE47-A49-E-1912-4-F31-B18-B-0-CA646-CE5-D60.jpg
Made some high octane fuel this morning

[mosesbotbol]

What the? Never seen this contraption before. Show us more please!

01-where-the-coffee-goes-in-red
https://i.postimg.cc/McKyRVkx/01-where-the-coffee-goes.jpg

02-capped-with-coffee-inside
https://i.postimg.cc/LJSk9GNJ/02-capped-with-coffee.jpg

03-ready-assembled-before-brewing
https://i.postimg.cc/B8Y2CbsF/03-ready-assemble-before-brewing.jpg

04-how-it-would-heat-on-stove
https://i.postimg.cc/LJVtnvbN/04-how-it-would-heat-on-stove.jpg

05-flipped-and-brewing-once-boiling
https://i.postimg.cc/HcrXvmsh/05-flipped-and-brewing.jpg

[sigsauer]

I boil water in a kettle and pour the hot water to the fill line in the bottom piece.
That is correct right?

[Snook]

I boil water in a kettle and pour the hot water to the fill line in the bottom piece.
That is correct right?

No. Pour room temp water into the bottom piece until it reaches right below the pressure valve. Then place coffee grounds and top and place on stovetop on low-med heat.

[sigsauer]

today...100% success! Finally......I ordered a few gaskets too....

[Snook]

today...100% success! Finally......I ordered a few gaskets too....

Pics my friend. We need pics to drool over :dr

[Enraged]

We brew coffee right on the stove with this pot, simple but still great, bought it in Turkey)
https://i.ibb.co/5jJFz4J/coffee-pot.jpg (https://ibb.co/DMjp6Wj)
The only thing is everybody is telling to buy a manual grinder, and I have no idea which one is better. If you have any experience with these ones (https://www.coffee-statistics.com/best-coffee-grinders-for-french-press/), I'd appreciate that!

[sigsauer]

that is a beautiful pot

[Snook]

Very cool. I’m always intrigued by coffee brewing methods from around the world.

[gettysburgfreak]

Can you guys recommend a good burr grinder that won’t break the bank. Also, some good coffee to try? I’m very interested in trying this as an alternative to my standard coffee pot when I don’t need to make a cup quickly.

[Chainsaw13]

Can you guys recommend a good burr grinder that won’t break the bank. Also, some good coffee to try? I’m very interested in trying this as an alternative to my standard coffee pot when I don’t need to make a cup quickly.

I have the Bodum Bistro grinder. Has served me well for quite a few years.

[mosesbotbol]

Can you guys recommend a good burr grinder that won’t break the bank. Also, some good coffee to try? I’m very interested in trying this as an alternative to my standard coffee pot when I don’t need to make a cup quickly.

I go through cycles where I am hot for new grinder and start checking craigs list for fancier grinders. The fancier Rancilio and Mazer go for a nice discount used. The good grinders are truly life time machines. I have had my Rancilio Rocky 25 years and still works like a trooper. Burrs easy to clean and take apart. Only reason I am looking at a Mazer Major is that'll be quicker to grind the coffee.

I bet more grinders will be for sale unfortunately due to business closures and general hardship, but you get a grinder and they get some needed cash...