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/ck/ - Food & Cooking

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6091240 No.6091240 [Reply] [Original]

Got this funny looking thing for Christmas. What do I do with it?

>> No.6091241

>>6091240
Really ?

>> No.6091246

Jack off into it

>> No.6091250

>>6091240
Looks like you already know what to do with it.
>filename.png

>> No.6091264

https://www.youtube.com/watch?v=At48w3qa1s8

>> No.6091298

That's a kettle.

There should be a wire that has a plug on the end so you can boil the water.

>> No.6091310

>>6091264
wait... you are supposed to boil the water before you put it in?? why?

>> No.6091317

>>6091310
you don't have to
i find it tastes better when you do tho

>> No.6091332

>>6091240
Sell it and buy a chemex instead

>> No.6091335

>>6091240
Make espresso.
Bialetti is generally a really good brand when it comes to espresso making on the stove (in the US they are called moka pots right?)

>> No.6091482
File: 111 KB, 1271x582, tamper.png [View same] [iqdb] [saucenao] [google]
6091482

Get a tamper. I got my own for Christmas, and packing the coffee flat into it is the best way to get a smooth blend.

>> No.6091486

>>6091332
this

>> No.6091492

>>6091317
>>6091310
you don't have to, but its quicker.

And the cleanest brew imo comes from a clean top reservoir. Make sure you scrub it out once a week.

Remember turn off the heat when about two thirds full, boiling a dry kettle turns it bitter very quickly.

>> No.6091493

>>6091240

This is an oatmeal pot! You put the oatmeal in the top and the milk or water in the bottom. The heat slowly pushes the liquid into the oatmeal, perfectly cooking your favorite hot breakfast cereal.

>> No.6091523

>>6091482
dont tamp a moka pot

that thing is gonna explode

it doesnt make enough pressure to actually force the water through the grounds so the pressure will just build and the thing will explode

DONT DO IT

>> No.6091525

>>6091523
Are u retarded? I do it. And its fine.

>> No.6091982

>>6091264
What the fuck how does it do that

>cold towell

Who the fuck has cold towells? You keep your towells in the fridge?

>> No.6092123

>>6091240
Congratulations, OP. Who ever bought it for you loves you very much because Bialetti is considered to be one of the better, if not the best brand of aluminium moka pots.

Just remember that you're probably going to make a few bad cups before you get it right. So don't give up.

>>6091310
Boiling the water first makes the process faster, and therefor more convenient, but it reduces the amount steam that moistens the grind (pre-infusion) which results in a slightly less flavoursome beverage. But most people wouldn't notice the difference.
Plus if you use boiling water then the tank will be hot to touch and you could burn yourself. Use a teatowel os something. /tip

>>6091482
Yes and no. Keep reading.
>>6091523
>dont tamp a moka pot
This. But...
>that thing is gonna explode
This one shouldn't explode because it has a safety valve to prevent that from happening, provided that OP doesn't over fill it with water. Pedantic point, but worth mentioning.

Regarding tamping; most coffee enthusiasts associate tamping with 15 kg of pressure. The amount of pressure required for espresso. But I find that tamping very lightly with my moka pot provides a better tasting coffee. It depend on the courseness of the grind, of course, but generally I fill the basket with a small mound (ie. not flat) and then press (tamp) lightly to make it flat. So strictly speaking there is some tamping involved but no where near the sort of pressure that most coffee lovers consider to be 'tamping'. Hope that makes sense.
The important thing is that the basket be full. Don't let the grinds swish around freely in the basket.

Last note: OP that looks like a 2 cup pot but in reality it's only going to make one 'normal' cup of coffee. So don't think that you're doing something wrong if you only ever get one cup out of it.

Good luck and happy pooping!

>> No.6092208

>>6091240
put some water in the bottom
some mayonaise in the mid part
put in the microwave

>> No.6092230

>>6091523

>it doesn't make enough pressure to force water through coffee grounds
>but it does make enough pressure to explode

yeah nah

>> No.6092245

I saw one of these at the thrift store but it was rusty looking inside? Or is that ground coffee remains? Not sure if I should buy it to see if I like it, or will it be likely detective?

>> No.6092275

>>6092245
You can buy a brand spankin' new one for under $30.

Don't bother. Plus the new ones have a little safety valve so if you do fuck up badly like overloading the basket with turkish coffee fine grounds and tamp it down so it competes with the sun in density it'll just make a hissing sound and spray water all over your stove.

>> No.6092287

it's a microwave cleaner u are supposed to fill it with mayonnaise and put it in the microwave

>> No.6092450

>>6092287
Ok, i laugh

>> No.6092539

>>6091240

They're good for espressos.

Is yours a 3-cup? If so, yours is ideal for quick espressos.

>> No.6092543

>>6091240
hold on to it, theyre lowtech but you never know when shit hits the fan
also theyre pretty durable if you clean them

>> No.6092548
File: 27 KB, 640x480, 1419304493074.jpg [View same] [iqdb] [saucenao] [google]
6092548

>>6091240
that's a really good brand man, make some good espresso!

>> No.6092610

>>6091240
The metal used is quite porous and the manufacturing process leaves a thin film of oil. Make sure you wash it with lots of detergent, you will need to do this continually for several weeks as the oil makes its way out of the pores.

>> No.6092621

>>6092610
> detergent, not soap
> would not hire as cleaning lady/10

If you want to get rid of oil use dawn and just soak it.

> yfw every commercial ship carries cases of dawn to hide oil spills in the ocean.

>> No.6092627
File: 46 KB, 725x291, 1412925203702.jpg [View same] [iqdb] [saucenao] [google]
6092627

>>6092123

>> No.6092701

>>6091335
You can't make espresso with a moka. You make moka coffee.

>> No.6092715

>>6092701
The coffee is made by forcing steam through tightly packed grounds, how is that not espresso?

>> No.6092719

>>6092715
Not him but espresso needs 9 bar of pressure. Moka pots can't generate that amount of pressure.

Calling moka coffee espresso is like calling grape juice wine.

>> No.6092724

>>6092719
...that said: Its a lot closer to espresso than any French press could do.

>> No.6092745

>>6092275
Okay m8 thanks.
So I should get Bialetti brand?
Why are they made of aluminum instead of superior stainless steel?

>> No.6092750

>>6092745
You can get SS ones but they're more expensive. If you can afford one then don't hesitate. Get the SS model.

>> No.6092853

>>6092745
>Why are they made of aluminum
This has to do with fascism and the 1930s:

http://ineedcoffee.com/the-story-of-the-bialetti-moka-express/

It's pretty interesting.

>> No.6092854

>>6091240
Benedict Cumberbatch

>> No.6092999
File: 249 KB, 5166x4956, gnomechild.jpg [View same] [iqdb] [saucenao] [google]
6092999

>>6092123
ty for this, I got one as a gift also and made ass coffee the first couple times. Finally made a good cup and it was fantastic

>> No.6093010

Don't boil the water before putting in in the mug
Fill just below the valve
don't press the coffee

>> No.6093087

>>6092701
>>6092719
Bullshit. In Italy these things make "espresso" and there's nothing you can do about it.

>> No.6093090

>>6093087
genuinely not true at all.

>> No.6093098 [DELETED] 

>>6093087
I enjoy my espresso hot from the oven. Put at 475 for five hours, then turn down to 425 for another 3 hours. Hotspresso!

>> No.6093113

>>6093087
I'm Italian and we don't call espresso the coffee made from moka. They are two different things.

>> No.6093135

>>6093098
Wa-La

>> No.6093243

>>6093113
Either it's a southern thing or I my whole life was a lie. How do you call it in italian?

>> No.6093256

>>6093243
Just caffè or caffè della moka. Definitely not "espresso". And I'm from Northern Italy.

>> No.6093257

>>6093113
What do you call it?

>> No.6093431

>>6093113
im Italian too and everyone in my family that makes espresso with these calls what comes out of them espresso.

>> No.6093519

>>6093087
The Istituto Nazionale Espresso Italiano would disagree.

>> No.6094359

>>6091264
>preheated water
ha ha ha

>measure beans
grinds are finer than beans

>[brushes excess off]
What excess (see prior), doesn't tamp down.

>leave top open to observe
>cold towel
>washes mokapot

Trollan.

>> No.6094405

>>6093087
> I have a moka pot but I like to impress my friends by calling it an espresso
haha, your friends are laughing at you.

>> No.6095143

>>6091264
I uses this strategy today. Boiling water came through faster, and the coffee turned out same as usual, but maybe slightly more bitter because it came up faster. I tamped hard and heavy.

Get fucked.

>> No.6095154

>>6093519
Is that the same type of Institute that protects the integrity of Pizza by declaring pineapple is an abomination against God, if placed on top of this food?

>> No.6095159

>>6095143
>I tamped hard and heavy.
Curious to know how you managed that with the funnel on the base of the filter. Did you just press it into the bench?
>Get fucked.
Why.

>> No.6095177

>>6095159
i held the funnel in my hand

>why
Because there was discernible difference btween using boiling water or hot or cold tap.

>> No.6095185

>>6092853
This was a great read, thanks!

>> No.6095247

>>6091240
dont make coffe.

>> No.6095433
File: 2.05 MB, 2693x3698, duce.jpg [View same] [iqdb] [saucenao] [google]
6095433

>>6091240
Caffeinate yourself in order to serve the State, of course.

>> No.6095761

>>6092123
tripfag gives awesome advice? WTF

i got one of these too for xmas and literally just made my first pot before coming up here to check out /ck/


so how do i clean this thing? like i get rinsing it after making a pot but how to i clean the filter under the top part

>> No.6095768
File: 108 KB, 1280x842, 1418461274008.jpg [View same] [iqdb] [saucenao] [google]
6095768

So you have a Moca now. These things are only good for constant coffee consumption because:
1) It needs a thin layer of dried oils to protect the coffee from the aluminium, otherwise it will taste funky. So don't use detergent, just clean it with water. Repeated drying will fixate the protective layer, enjoy your metallic-tasting espresso till that happens.
2) If you shelve it for more than a week the protective layer will be rancid and you will have to remove it using detergent. Enjoy some more batches of metallic crap coffee, then it's ok again.
3) When filling in the water, make sure it stays below the little valve, and make sure the valve is not clogged. The valve is there for a reason, because if the coffee clogs the inner outlet, that valve prevents it from blowing up.

>> No.6095785
File: 83 KB, 759x553, ford-Berlusconi-advertising-657233.jpg [View same] [iqdb] [saucenao] [google]
6095785

Don't expect god-like espresso from a Moca though. These things work with steam pressure so the water is actually too hot for really good espresso. Some people prefer it that way though. Furthermore, Mocas are pretty much immortal, you may have to replace the rubber ring after some years but that's it.

>> No.6097298

>>6092123
>>6095159
>>6095143
I tried it again. It's more bitter with boiling water.

Sorry, but it seems as though my strategy. Tampered hard, hot tap water, slow boil- works best 4 me.

>> No.6097388
File: 1.22 MB, 2688x1520, IMAG0463.jpg [View same] [iqdb] [saucenao] [google]
6097388

>>6097298
Do whatever works for you then.
I personally pre-boil my water in an electric kettle because I consider my moka pot to be my instant coffee and don't care too much about getting the absolute very best out of it.
Bear in mind, though, that if you're using stale pre-ground beans then it's going to taste bitter no matter what you do.

>>6095761
Thanx for the kind words.
>how to i clean the filter under the top part
Use a blunt knife or something to pry off the rubber seal and that will release the filter. Then rinse away.
I used to do it daily but as time went by I learned that I really only need to do it weekly.
But then, I am the slob.

>> No.6098026

how is this coffee compared to the french press.
i hate how the press has so much sediment

>> No.6098131

>upscrew top
>pull out basket
>fill bottom reservoir with water(preferably filtered) to just under the safety valve
>place basket in bottom reservoir
>grind coffee to fine consistency. Just a hair less fine than espresso grind
>fill basket with coffee to capacity
>tap lightly to let coffee settle
>scrape top with something long and straight(like the back of a knife) to remove excess
>screw on top tightly
>place on heat(medium-low)
>wait for coffee to brew
>if coffee comes out too quickly, take off the heat

>> No.6099093

>>6098026
wrong grind obviously

>> No.6099096

>>6099093
>>6098026
yeah, youre using too fine of a grind broh.

>> No.6099104

>>6094359
>not preheating the water
enjoy your bitter coffee

>tamping down
enjoy your blowout.

>> No.6099111

>>6099093
>>6099096
Even at the coursest, there is still sediment. I prefer chemex-tier sediment-freeness

>> No.6099123
File: 170 KB, 1300x960, top-view-moka-pot-coffee-filter-29765746.jpg [View same] [iqdb] [saucenao] [google]
6099123

>>6099111
Well then the moka pot isn't going to make you happy either. No paperless system will, probably.

>> No.6099291

>>6098026
Either too fine a grind as others have suggested or you're not waiting for the coffee to brew before you plunge it.
You gotta wait about five minutes after you soak the grind before you do the press thing.

Another possibility is that you're using a cheaply made device that has gaps between seal and the inner container.

Chuck it away and get and moka pot. You'll thank me one day.

>> No.6099297

>>6099104
To press a spoon down with mild force is still tamping.

>not preheating the water
>bitter

I don't know how you grind your coffee, or what rat excretum you mix in, but bitterness does not come from cold water. It comes from unattended over extraction and failure to remove from heat.

>>6099123
Wrong side. That's the water disperser not the filter.

>> No.6099307

>>6099297
>failure to remove from heat.

leaving it on heat any longer than it needs to be is indeed failing to remove it from heat.
pre-boiling the water eliminates this over-exposure.

>> No.6099308

>>6099297
>but bitterness does not come from cold water.
He probably means that by not preheating the water the pot needs to be on the stove longer and gets hot as fuck, thereby heating the dry coffee for a while before the water comes to a boil. You're basically giving it an extra roast.

>> No.6099325

>>6099307
Fine, but then the water goes through the grounds too quickly. Ofcourse depending on type of Pot, etc.

>> No.6099336

>>6099123
wtf are you talking about, anon? Moka pots don't leave any residue grinds in the extracted beveridge. If so then you're doing wrong. Try tamping a bit with a finer grind. Always fill the basket completely with no room for the grinds to swish around and float freely.

>> No.6099351

>>6099308
no ur not, don't be stupid. The top cavity is cold most of the time.

>> No.6099364

>>6091240
I'd recommend the red packet of lavazza coffee. Nice strong coffee and works well with a moka.

>> No.6099401

>>6091240
why are you posting on /ck/ dad?

>> No.6099458

>>6099364
Do you mean Crema e Gusto or Qualitia Rossa?

Neither is available as beans in two large national markets I searched. Only as vacuum sealed.