/ck/ - Food & Cooking

>>19579388
Moka pot isn’t bitter if done correctly, unless you brew blends with a lot of robusta.
You don’t need to go coarser than the Aeropress, you want to be just a touch above the espresso range.
Also you need more than 3 coffees to condition the aluminium so keep brewing.

Follow this method:

>add filtered water (cold) to the boiler until the level touches the valve inside
>fill the funnel with beans until they’re levelled with the top and grind them
>fill the funnel with the powder and gently press everything with your hand to make it flat, don’t worry about this
>screw the top part tightly and place the moka pot on a small burner
>turn on the stove at medium intensity or a bit less, the flame shouldn’t exceed the perimeter of the boiler
>keep the lid open the whole time
>when the coffee starts coming out lower the flame and keep observing the extraction
>when blonde coffee starts coming out immediately turn the stove off and let the residual heat finish the extraction
>you should not let the moka pot gurgle, at least the aluminium ones (the steel ones can do that even in the middle of the extraction)
>with a spoon, stir the coffee inside the moka to oxygenate it
>pour it in your cup and enjoy

>>19388736
Dude please if you’re using moka pot listen to the people who invented it, it’s not rocket science for fucks sake. Discard all the subhumans you people IIT like, Hoffmann & company, listen to the motherfucking Italians (me):

>take the fucking moka pot
>fill the boiler with room temperature filtered water (either tap or bottle doesn’t matter) and stop when the water level has touched the lower end of the safety valve
>take the funnel inside the moka and fill it with beans until they’re levelled or a touch more, it’s doesn’t matter because we’re lightly tamping the coffee (yes we’re fucking doing it)
>grind the beans according to the coffee you’re using and roast level (lighter roasts have to be finer and dark roasts coarser but the grind has to be coarser than espresso size) see pic related for my grind on JX Pro @ 1.8.0 ~ 2.0.0 range
>toss the ground coffee in the funnel and level it, then lightly tap it down with your fingers to level the excess powder and make a flat puck
>screw/close the boiler to the upper part of the moka pot, tightly
>place the moka on the smallest burner you have (the flame should never exceed the moka pot footprint) and turn the stove on medium-medium low
>the lid has to be open for the whole time to avoid the upper chamber becoming too hot and the steam “overcooking” the coffee when it’s exiting the chimney
>when the coffee starts to pour, keep an eye on it and if it’s exiting too fast lower the flame a bit
>when the coffee turns blonde and bubbly, immediately turn off the stove and let the residual heat/pressure finish the brew
>when the moka has finished and it’s done, take a spoon and stir the coffee
>pour it and enjoy