DScottK Senior Member Joined: 5 Dec 2008 Posts: 19 Location: Towson, MD Expertise: I love coffee
Posted Sun Apr 7, 2013, 1:27pm Subject: Re: Moka and Brikka Question
I find that espresso grind really clogs mine up and the water can't get through. So I would start slightly coarser and work your way up. I have a Capresso Burr Grinder and usually grind it a few notches below the halfway mark. I would also avoid tamping it down. If you do, do so lightly. This gives me a very strong cup and works well for Cafe Cubanos too.
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