Moka pot

[Anonymous No.4835087]

The hell do I use this thing? Do I fill water up to below the release valve or to touching it? Do I screw it tightly or loosely?

[Anonymous No.4835121]

Fill it right below the release valve, fill the basket with grounds with a grind between espresso and drip, pop it on the stove on medium until the coffee starts coming out then turn it to low. Turn the heat off and move it off the burner once it starts bubbling/making a spurting noise.

[Anonymous No.4835129]

>>4835087

You could also use an aeropress.

[Anonymous No.4835136]

>>4835121
Also, never wash it with soap, only hot water.

[Anonymous No.4835179]

If you follow the normal procedure you almost always end up with bitter, overextracted shit. The problem is that the water takes too long to heat up and all that steam slowly permeates the coffee making it overextracted as fuck, when you want it full-bodied and juicy and packed full of good goodness.

The best tip to avoid this is to heat up water in a seperate kettle, when thats boiling smack into the moka pot (below the release valve. Screw on everything and put it on the stove. The coffee will start extracting immediately. We did some experiments with TDS (Total dissolved solids) and extraction percentages using a refractometer as well as having world champions in tasting agree with the results. Inb4 some faggot recommends folgers or some shit, coffee threads on ck make me want to cry usually.

[Anonymous No.4835204]

>>4835179
I hope you're as anal about whatever you do for money as you are with coffee.

[Anonymous No.4835249]

>>4835204
It kind of sounds like that is what he does for money

[Anonymous No.4835254]

there's a fill line, you fill the water to the line.

[Anonymous No.4835255]

what this guy said

[Anonymous No.4835269]

>>4835249
what a shitty life.

looking for massive control in a life full of no control.

I hope he dies with something better than, "He made great coffee." on his gravestone.

[Anonymous No.4835517]

>how the hell do I use this thing?

Don't, its a finicky piece of shit. half the time, the coffee comes spewing out the sides, and takes 20 minutes to make one damn cup. get a french press or an aeropress but avoid the moka pot. I don't understand ow they're so popular

[Anonymous No.4835526]

Until it's closed. No need to overtorque it. It's boiling temp as much as any pressure, that moves it up to the top.

[Anonymous No.4835555]

>>4835517
Because the people that use them routinely tend to know how to use them properly. You clearly do not, but it's okay, though. I can understand getting discouraged with moka if you never had anyone to show you how to use it properly. Unlike most other brewing methods, the moka can be dangerous if not done correctly, so that can also deter some people from using them.

If you like press, use press. If you like chintsy, plastic doodad, use chintsy, plastic doodad.

Either way, I'd be happy to invite you over for coffee sometime if you lived in my area. I'll start la macchinetta (the word I grew up with for the moka; it means 'the little machine') and serve us a pot and you can bring your press or chintsy, plastic doodad and brew a second serving for us that way so we can both enjoy a proper cup brewed by someone who knows what they're doing.

There's more than one way to brew a good cup of coffee, you know, chintsy, plastic doodad included.

[Anonymous No.4835593]

Just for clarification, what's so bad about using soap? I just use hot water, and clean it after every use, but what if I go a few days and it gets kinda grimy?

It does brew a damn good cup of coffee, though.

[Anonymous No.4835649]

>>4835593
from what i understand, you want a bit of coffee residue buildup to keep your coffee from tasting metallic.

although if you go a while without using or cleaning it, the coffee will come out strongly metallic anyway?

moka pots are finicky.

[Anonymous No.4835651]

>>4835555
>the moka can be dangerous if not done correctly
explain

[Anonymous No.4835659]

>>4835651
might drop it on yr feet and spill hot coffee as well as a painful donk : something to watch out for ;P

[Anonymous No.4835661]

>>4835651
it's steam and pressure in a small metal enclosure, the danger should be obvious.

[Anonymous No.4835663]

>>4835651
If the top is not screwed on correctly or the pressure valve is blocked up, the moka can burst. I've seen it happen only twice and it's never happened to me.
Once, when I was five, my sister made the pot and didn't do something correctly and it exploded. Because ceilings in Italy are a great deal higher than those in most other countries, no ceiling damage occured, but the burst of scalding coffee burned her, plus the top-half came crashing down on her foot, burning that a bit, too (she was wearing sandals at the time) and breaking a toe.

The second time was a few years ago. I went back home to visit parents and my father put on the pot. It burst and hit the hood, creating a 10cm dent.
If that sort of force hits someone, it can most certainly kill them.

[Anonymous No.4835665]

>>4835659
well I might cut myself when cutting onions but I've never heard somebody say cutting onions is dangerous
>>4835661
that's why it has a release valve

[Anonymous No.4835669]

>>4835593
>but what if I go a few days and it gets kinda grimy?
This rough metal has memory. It's not stainless steel. Rinse right after use, air dry. If you use soap, which you can, you run the risk of tasting soap residues/perfume. Using a clean rinsing soap helps. Try to only wash parts above the bottom half.

If this mold/grime forgetting shit is a constant issue, keep in mind that you can't even wash inside the filter, eww. Switch to a french press, which is glass and stainless. The screen and plunger can be unscrewed to disassemble and clean fully.

[Anonymous No.4835673]

>>4835663
I thought the pressure would escape anyway if you don't screw it on the right way.
thanks, now I'll be afraid when making coffee.

[Anonymous No.4835674]

>>4835669
Just adding to this, if you want the most easy-to-clean method, just get some kind of pour-over cone :)

[Anonymous No.4835677]

>>4835673
Just don't put it on high heat for long periods of time and don't pack the coffee down like you're trying to turn it into a diamond. You'll be fine.

[Anonymous No.4835852]

>>4835269

wouldn't you rather do that then work in an office doing credit rateings or whatever?


also waht grind to use for pour over

[Anonymous No.4835865]

>>4835852

I'd rather work in the job that pays me more money. Being an edgy indie works great when you're 20 but past 30, you'd better be making six figures or your life is a failure.

[Anonymous No.4835874]

>>4835852
http://prima-coffee.com/blog/a-beginners-guide-to-pour-over-coffee-brewing#.Ui0CGmTSiNc

[Anonymous No.4835880]

>>4835269

What are you going to die with on your gravestone fucktard? World record for furry masturbation sessions in one day?

[Anonymous No.4835890]

>>4835865

if his job involves such detail as described in his post, he probably gets paid salary. might not be a big one, but i'd guess like high 30s?

[Anonymous No.4835892]

>>4835890
>high 30s

That's barely enough to survive in the types of cities that actually care enough about coffee to have stores where they're that meticulous.

[Anonymous No.4835899]

>>4835179
Just tried this. Not bad, my delicious lavazza has now a more subtle bitterness and is sweeter.

[Anonymous No.4835919]

>>4835892

but you have short hours and tons of 22 year old puss.

[Anonymous No.4835952]

>>4835269
Who cares whats on a gravestone, if you judge someone differently because they spent their life making coffee or selling stock you have some serious fucking issues. In 100 years no one is going to give a fuck anyways.

[Anonymous No.4835976]

>>4835892
>>4835890
>>4835865

Im back from work if anyone has any questions about coffee. For anyone wondering I work for a specialty roaster, we source everything ourselves and buy directly from the farmer or cooperative and are heavily involved in the experimenting for the future of coffee farming, mostly specialty and organic stuff. I do find it to be a fulfilling job, both mentally and economically and have no worries about my gravestone.

I can answer pretty much anything, but roasting isnt my specialty.

[Anonymous No.4836004]

>>4835976
Heres a pic from a farm in Honduras. They dont remove the weeds that grow naturally because the help bind the soil and keep pests away. They are against all forms of monoculture and consistently produce some of the best tasting coffees from the region. Not everything has to be industrialized to be good business

[Anonymous No.4836016]

>>4836004
> against all forms of monoculture

Why do cappuchino-drinking liberals hate science?

[Anonymous No.4836025]

>>4836016
I would hardly call hard working honduran farmers for cappucino-drinking liberals but whatever.

[Anonymous No.4836047]

>>4835892
I earn about that, but save around half of my income. I own my home in one of the more expensive areas in one of the more expensive cities in the US. A coffee shop around the corner from me is top 50 according to Gourmet Magazine, Food&Wine and Travel and Leisure. Another down the street is in GM's top 5. There are 12 in the top 100 here, four of which are walking distance from my house.
I spend less than $18K annually to feed and clothe myself and to pay my bills and taxes and to have fun with, too.
You've not a clue what you're talking about.

[Anonymous No.4836069]

>>4835976
What are your favorite methods for brewing coffee? Espresso?

How do you feel about the Aeropress?

[Anonymous No.4836099]

>>4836016

[Anonymous No.4836105]

>>4836016
>supporting monocultures
>claiming science
Pick one.

[Anonymous No.4836143]

>>4836069
Love aeropress, its what I use everyday and what we use in our shops for black coffee, even if it is inconvenient as fuck for several cups. We always use a recipe of 200 g water to 14 g of coffee, with 1-1:30 brewing time. With grindsize being the only variable to get a proper degree of extraction.

Espresso can be amazing but its just too easy to fuck up, to the degree that in some of the best shops in the world there's still a chance the espresso you're being served is really over/underextracted. I think it has a flawed nature.

[Anonymous No.4836249]

>>4836143
I remember looking at aero press before but I have noodle arms and the buff guy in the video I watched was struggling.

[Anonymous No.4836341]

What's the best water temperature for regular drip coffee? I've been using 208 out of my kettle so it probably steeps the grounds at 195-205.

[Anonymous No.4836352]

>>4836341
90-95°C which corresponds roughly to your numbers. Enjoy your properly brewed drip coffee.

[Anonymous No.4836365]

>>4836341
Like guy above me said 90-95 is good for getting a proper extraction, however, water cools down very fast when it comes in contact with room temp coffee, so if you are brewing with 90 degree water it is probably 80 by the time its permeated the coffee because heat loss is an exponential function. So I recommend 96-97 for brewing.

[Anonymous No.4836366]

Where is the evidence that more consistent grinding beyond a certain threshold makes better-tasting coffee? Obviously some brew methods are more prone to being ruined by a bad grind, but still.

[Anonymous No.4836370]

>>4836365
It's kept at 97-98C in the kettle.

[Anonymous No.4836409]

>>4836366
Most grinders are shit, even high end grinders have terrible particle distribution, almost 40 % of the particles are either "boulders" which will be under extracted or "fines" which will be over extracted. I dont blame the producers, its a hard job, but Mazzer goes above and beyond in insane levels of quality control

All that being said, its not that important because you can make amazing brews with a lot of grinders. But a whole bunch of them are shit.

I've done some taste comparisons between the same coffee brewed on aeropress except one of them was run through an 850 micron sieve so all the grinds were the exact same dimensions. There was a slight difference, but not enough for anyone to really care, much less so for the general public.

[Anonymous No.4836436]

>>4836409
So like, a Capresso grinder which is fairly quiet and does a decent job outside of extremely fine or coarse is about as good as it gets outside of very high end, tight-tolerance gear?

[Anonymous No.4836460]

also remember, it's okay to forget the coffee powder it's not okay to forget the water.

When you heat it without water the rubber and aluminium will burn and ruin the pot forever.

[Anonymous No.4836496]

>>4836436
Yeah, pretty much, but I dont have any experience with that brand. Is it a conical burr?