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Moka pot question(s)

  • 19-11-2008 8:14pm
    #1
    bonkey
    Registered Users, Registered Users 2 Posts: 15,443 ✭✭✭✭


    Hi guys

    At the moment, I make most (almost all) of my coffee using a moka pot. I'm just wondering what others do for best results.

    I've had a quick scout around on 'dinternet, and it seems that there's absolutely no consistency of approach at all.

    ...grinds anywhere from slightly finer than french press through to espresso...
    ...overfill, fill fully, leave some space...
    ...tamp, tamp slightly, don't tamp at all...
    ...heat as quickly as possible, or as slowly as you can manage, or anywhere in between...
    ...heat until the water is all evaporated, remove as soon as sputtering starts, remove as soon as coffee starts flowing...

    It seems like no two people agree as to how to produce good/great coffee from one of these beasts.

    Anyone here got a method they swear by?


Comments

  • #2
    RE*AC*TOR
    Registered Users, Registered Users 2 Posts: 7,482 ✭✭✭RE*AC*TOR


    grind coarser than espresso - like the bricks of lavazza or tins of preground illy in the supermarket.

    fill fully, no tamp

    full heat

    take off when the sputtering starts.

    I haven't used one in an age, but that seemed to get me good results.


  • #3
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,440 Mod ✭✭✭✭Mr Magnolia


    I brew exactly the same as RE*AC*TOR explains and am happy with the results also.


  • #4
    rockbeer
    Closed Accounts Posts: 1,422 ✭✭✭rockbeer


    And another vote for the RE*AC*TOR method.


  • #5
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,406 ✭✭✭✭the beer revolu


    Same as above but I fill with hot water from the kettle (oven glove to screw shut).
    I reckon this exposes the coffee to a shorter 'cooking'


  • #6
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,440 Mod ✭✭✭✭Mr Magnolia


    the beer revolu wrote: »
    Same as above but I fill with hot water from the kettle (oven glove to screw shut).
    I reckon this exposes the coffee to a shorter 'cooking'

    I must compare that. It would lead to a different extraction.


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  • #7
    rob1891
    Registered Users, Registered Users 2 Posts: 1,038 ✭✭✭rob1891


    Using a lavazza brick, my coffee gets a bit muddy if I wait for the sputtering so I take it off just before it starts to sputter, or when the top half is about 3/4 full.

    Not sure if this is because I don't completely fill the moka with coffee. Full meaning: full to the brim with a mound on the top ... ?


  • #8
    Gran Hermano
    Closed Accounts Posts: 9,330 ✭✭✭Gran Hermano


    I too have used hot water to fill it up in the past - again to minimise the time
    the pot is on the heat. I always worried about stewing the coffee with the
    moka pots. I'd use hot water to fill it then put it on a ring at 80% of full
    power and then drop the heat to about 25% once the coffee starts coming
    through the up-spout.


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