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philosogeek
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Posted Sat Aug 9, 2008, 4:39pm
Subject: Re: Bialetti weak watery brew?
 

@ LifeandPeace: What's the thinking behind getting the water boiling first?

-p
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Judge
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Posted Sun Aug 10, 2008, 5:38am
Subject: Re: Bialetti weak watery brew?
 

Ah ok I understand what he means now.  Yes I will tap the pot on the counter as I fill it.  This settles the grinds, not really tamping but it does tighten them up some what.

But once again Billati makes these things right.  If your not enjoying the flavor I imagine its just to do with the coffee your using.

I would ask yourself this.  What sort of coffee do you like to drink when you go out?  I drink French roast or Americano's  Hence the Brikka gives me what I want.

Myself I have never preboiled the water and I could not think of a reason to do so
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lifeandpeace
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Posted Sun Aug 10, 2008, 2:37pm
Subject: Re: Bialetti weak watery brew?
 

PhilosoGeek,

This is my thinking (and others'):

What other method of coffee brewing heats the coffee grounds as the water is heating before it actually brews?

It's pretty much universally acknowledged that to heat the coffee after roasting and before brewing is not good.

This is what I mean: If I set the basket in the bottom, screw on the top, and set it on the stove, the grounds are getting heated--unnecessarily. The water has to go from 80-ish to 200+.  Why put the fresh grounds above water that still needs to heat up? Why not let the water reach the brewing temp separate from the grounds (as we do in every other method)?

 
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Judge
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Posted Sun Aug 10, 2008, 2:57pm
Subject: Re: Bialetti weak watery brew?
 

lifeandpeace Said:

PhilosoGeek,

This is my thinking (and others'):

What other method of coffee brewing heats the coffee grounds as the water is heating before it actually brews?

It's pretty much universally acknowledged that to heat the coffee after roasting and before brewing is not good.

This is what I mean: If I set the basket in the bottom, screw on the top, and set it on the stove, the grounds are getting heated--unnecessarily. The water has to go from 80-ish to 200+.  Why put the fresh grounds above water that still needs to heat up? Why not let the water reach the brewing temp separate from the grounds (as we do in every other method)?

Posted August 10, 2008 link

That makes sense thanks for the information I will give it a try and see if I notice a difference.
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bassmannate
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Posted Mon Aug 11, 2008, 8:19pm
Subject: Re: Bialetti weak watery brew?
 

I've tried pre-heating the water in my Brikka before. I don't get great results as while it does take less time, it usually explodes and spews coffee EVERYWHERE. Might be different for a regular moka but I just went right back to using cold water.
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ristrettolungo
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Posted Tue Aug 12, 2008, 2:36am
Subject: Re: Bialetti weak watery brew?
 

BTW, how do you increase the temperature of the milk froth other than sticking the whole cup into the microwave after the brew?  I use cold milk straight from the fridge and the Mukka Express doesn't heat the milk enough (4-5 mins on the stove as recommended).  The froth cools the hot coffee and gives me a cup of lukewarm cap everytime.
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bassmannate
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Posted Tue Aug 12, 2008, 9:08am
Subject: Re: Bialetti weak watery brew?
 

You could maybe try microwaving the milk before you start the brew process. Not sure what that would do as far as foam since milk tends to foam better when cold but it's not exactly the most ideal method of foaming milk either. May still work just as well with hot milk.
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ovcatto
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Posted Thu Aug 14, 2008, 5:28pm
Subject: Re: Bialetti weak watery brew?
 

I don't wish to side track the thread with my own problem but it is so similar that I hesitate to start a whole new thread.

For quite some time I have been using a cheap aluminum Risoli which has made so very satisfactory coffee, but I just can't stand the build-up of crud and mineral deposits. So, I purchased a Vev Vigano 2 cup stainless steel pot and but the coffee is just not as good.

The major difference between the two in that the Risoli basket holds at least 3 tablespoons of coffee while the Vev Vigano holds only 1.5 tablespoons. The water chambers hold roughly the same amount of water, 7 oz, but the coffee they make are very different.

Obviously the greater the amount of coffee the stronger the brew, so I suspect that this is the main problem (I've done side by side controlled test)  but I can't find a stainless steel model that has uses the more tha 1.5 tablespoons of coffee.

Any ideas? Perhaps going to a 3 cup model and using a tab less water?
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Anthorn
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Posted Sun Sep 8, 2013, 1:57am
Subject: Re: Bialetti weak watery brew?
 

OP: I'm guessing you're not only using pre-ground but also 100% Arabica beans in the Bialetti which will make coffee with a body akin to dishwater. Try a medium roast blend of Arabica and Robusta. My own personal favourite is Lavazza Qualita Rossa which is available in whole beans. I also think that the Moka Express is the best (and usually the cheapest) Bialetti stove-top.
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Anthorn
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Posted Sun Sep 8, 2013, 2:05am
Subject: Re: Bialetti weak watery brew?
 

I shouldn't think that microwaving frothy milk will affect it. I use a glass jar to froth milk and microwave it. Take a large jar, quarter filled with milk, screw on the lid and shake till it doubles in size, remove the lid and then microwave it. Simple.
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