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Discussions > Coffee > Machines > Stumptown's 'how...  
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Netphilosopher
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Joined: 14 Jan 2011
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Expertise: Just starting

Posted Mon Aug 5, 2013, 4:15pm
Subject: ...
 

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jpender
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jpender
Joined: 11 Jul 2011
Posts: 722
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Mon Aug 5, 2013, 5:39pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

Netphilosopher Said:

I nominate jp as moka pot expert.  +1

Posted August 5, 2013 link

I wish you'd stop doing that. It isn't true, at least as far as actually making moka is concerned. I've just poked probes into my moka pot more than the average brewer.
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CMIN
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Joined: 14 Jun 2012
Posts: 1,501
Location: South FL
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Preciso
Posted Mon Aug 5, 2013, 6:04pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

So many people consider Moka burnt coffee etc, even on here, their just not doing it right, I mean it's a simple process but so many things people do wrong (to long heat, not turning down heat, incorrect grind etc). I love Moka, really has such a unique rich taste with fresh beans. I've never had "burnt" Moka coffee cept' for maybe the 1st time I did it when I left it on heat too long.
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mkraft
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Espresso: Bialetti Caffetiera stovetop...
Grinder: KitchenAid Pro Line...
Posted Mon Aug 5, 2013, 7:23pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

CoffeeRoastersClub Said:

My view is "overkill" on both issues.  Use the darn things as instructed and you will get the best results.  It really isn't rocket science, why make it?

Posted August 5, 2013 link

Actually, I'm not.  One of the points of my post was to highlight the variations in moka pot brewing 'instructions' from one source to another.  

I would otherwise agree with you about this not being 'rocket science' except for one mysterious fact:  I consistently get different results from moka pot-brewed coffee using the same brewing method.  As a result I've long wondered (& continue to wonder) what the reasons for the variations might be.

While the results are usually good anyway (almost never really 'bad'), whether or not looking into such mysteries is 'overkill' is in the eye of the beholder. I'd like to get the best brew I can from my stovetop, consistently, if I can figure out the 'rocket science.'
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CoffeeRoastersClub
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CoffeeRoastersClub
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Posts: 4,587
Location: Connecticut
Expertise: Professional

Espresso: Vintage La Pavoni Lever...
Grinder: Breville Smartgrind,...
Vac Pot: Vintage Silex, Nicro...
Drip: Technivorm Moccamaster...
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Posted Tue Aug 6, 2013, 5:41am
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

Here is a "great" video on making moka pot using the scientific method by rocket scientist Ken Smith:

http://www.youtube.com/watch?v=XaV1DLDmCm4

Enjoy!  (note:  you should wear facial protection when watching the video)

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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jpender
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jpender
Joined: 11 Jul 2011
Posts: 722
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Tue Aug 6, 2013, 9:10am
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

mkraft Said:

I would otherwise agree with you about this not being 'rocket science' except for one mysterious fact:  I consistently get different results from moka pot-brewed coffee using the same brewing method.  As a result I've long wondered (& continue to wonder) what the reasons for the variations might be.

Posted August 5, 2013 link

I wonder the same thing. Obviously we aren't using exactly the same brew method each time. Something must be varying, if only slightly. What is it? I've carefully measured coffee and water with a scale and thermometer and used the same stove setting and still get variations. Could it be the details of how the coffee is loaded into the funnel? If you figure it out let me know!
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CoffeeRoastersClub
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CoffeeRoastersClub
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Posts: 4,587
Location: Connecticut
Expertise: Professional

Espresso: Vintage La Pavoni Lever...
Grinder: Breville Smartgrind,...
Vac Pot: Vintage Silex, Nicro...
Drip: Technivorm Moccamaster...
Roaster: javaPRO-CRC AIR Fluid Bed...
Posted Tue Aug 6, 2013, 12:54pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

jpender Said:

I wonder the same thing. Obviously we aren't using exactly the same brew method each time. Something must be varying, if only slightly. What is it? I've carefully measured coffee and water with a scale and thermometer and used the same stove setting and still get variations. Could it be the details of how the coffee is loaded into the funnel? If you figure it out let me know!

Posted August 6, 2013 link

How are you putting the grinds in the basket?  I put a couple heaping teaspoons in, rap it a bit on the side with the spoon, repeat until a bit under the top lip of the basket.  Level with spoon.  Make sure all gaskets are moistened with water, place basket in bottom chamber, make sure no grinds are on sealing surfaces, screw on top, place on electric burner on high, turn down to low when about 1/4 done. I grind very fine.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Bitcoin Merchant www.CoffeeRoastersClub.com     www.javaPRO-CRC.com
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jpender
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jpender
Joined: 11 Jul 2011
Posts: 722
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Tue Aug 6, 2013, 2:08pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

CoffeeRoastersClub Said:

How are you putting the grinds in the basket?  I put a couple heaping teaspoons in, rap it a bit on the side with the spoon, repeat until a bit under the top lip of the basket.  Level with spoon.

Posted August 6, 2013 link

More or less like that.

Don't get me wrong, it's not as if every brew is a complete surprise. When I've got it dialed it's consistent. But the consistency is temporary. A new coffee often will change how things work. And sometimes it changes for no reason that I can comprehend. There have been times it's felt like I was trying to balance a pencil on its end.

I love moka when it works. But it's a kind of a retarded way to make coffee.
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CoffeeRoastersClub
Senior Member
CoffeeRoastersClub
Joined: 6 Jul 2005
Posts: 4,587
Location: Connecticut
Expertise: Professional

Espresso: Vintage La Pavoni Lever...
Grinder: Breville Smartgrind,...
Vac Pot: Vintage Silex, Nicro...
Drip: Technivorm Moccamaster...
Roaster: javaPRO-CRC AIR Fluid Bed...
Posted Tue Aug 6, 2013, 2:59pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

jpender Said:

More or less like that.

Don't get me wrong, it's not as if every brew is a complete surprise. When I've got it dialed it's consistent. But the consistency is temporary. A new coffee often will change how things work. And sometimes it changes for no reason that I can comprehend. There have been times it's felt like I was trying to balance a pencil on its end.

I love moka when it works. But it's a kind of a retarded way to make coffee.

Posted August 6, 2013 link

I have noticed that when changing from a city roast to a full city+ that the brew will be a bit slower coming out.  A similiar occurance happens when making espresso which you may have experienced when making your own espresso.  I don't know if "retarded" is the best term regarding its mechanics; I'd go more with "old school".

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Bitcoin Merchant www.CoffeeRoastersClub.com     www.javaPRO-CRC.com
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CMIN
Senior Member


Joined: 14 Jun 2012
Posts: 1,501
Location: South FL
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Preciso
Posted Tue Aug 6, 2013, 3:14pm
Subject: Re: Stumptown's 'how to' for stovetop espresso makers -- pre-heating water, etc.
 

CoffeeRoastersClub Said:

Here is a "great" video on making moka pot using the scientific method by rocket scientist Ken Smith:

http://www.youtube.com/watch?v=XaV1DLDmCm4

Enjoy!  (note:  you should wear facial protection when watching the video)

Len

Posted August 6, 2013 link

oh god not that dingbat again lol. I should send that too all the Cuban familes/shops down here in South FL where Cuban coffee rules the roast... mean roost heh. They may hunt him down lol. My fiances a psychologist, and at work they have a Cuban employee who makes rounds at around 2:00 and makes everyone cafecitos, cafe con leche etc, and yes only with Bustelo or Pilon and only demerara sugar
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