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Discussions > Coffee > Q and A > Moka Pot grind?  
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Thecoffeenerd
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Posted Sun Jun 23, 2013, 1:34pm
Subject: Moka Pot grind?
 

As stated in other post's I own a Bodum Bistro Electric Burr grinder. What setting would you use for a Moka Pot stove top coffee maker? And how much coffee do you use? (Grams please)

 
"You can't make good coffee, without good coffee" -Thecoffeenerd
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__________
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Posted Sun Jun 23, 2013, 4:05pm
Subject: Re: Moka Pot grind?
 

Slightly coarser than for espresso. No idea what that is on a Bodum Bistro or whether those grinders are consistent anyway across all units.

You can't specify it in grams.  You can get 1,2,3,4,5,6,8,10 and 12 cup size mokas, and possibly some others. For the process to work you have to fill the basket level to the top, but don't tamp it down (it's OK just to smooth it to get it level). So it's just a matter of how much coffee it takes to do that.

Moka pot coffee isn't a precise science.
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CMIN
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Posted Sun Jun 23, 2013, 8:13pm
Subject: Re: Moka Pot grind?
 

Buy some Pilon or Bustelo (whether can or brick) in a store, thats the grind consistancy/type your looking for. Like above, it depends on cup size of the unit as their all different,  but has to be exact (think most have a fill line), ie if you have a 4 cup and fill like its a 2 cup the coffee will suck.
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Thecoffeenerd
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Posted Sun Jun 23, 2013, 8:24pm
Subject: Re: Moka Pot grind?
 

I have a six cup moka pot. Any idea's for amount? I'll try your suggestions.

 
"You can't make good coffee, without good coffee" -Thecoffeenerd
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Netphilosopher
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Posted Mon Jun 24, 2013, 8:10am
Subject: ...
 

...
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jpender
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jpender
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Posted Mon Jun 24, 2013, 8:59am
Subject: Re: Moka Pot grind?
 

Netphilosopher Said:

Ok - when it comes to a Moka pot, two of the variables that are normally controlled by the user (coffee and brew water amounts) are basically fixed by the device.

Posted June 24, 2013 link

That's not entirely true. Even if you stick to the idea of filling the basket and leveling it in a consistent way without tamping, the density of the coffee you choose can greatly affect the mass of the dose. Filling my 50ml basket in this manner I've had doses range from around 15g to 22g, just due to using different coffee.

You can also fill the water chamber higher or lower (it isn't dangerous) and it can have an effect on brew temperature as well as strength and extraction.
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__________
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Posted Mon Jun 24, 2013, 9:20am
Subject: Re: Moka Pot grind?
 

jpender Said:

That's not entirely true. Even if you stick to the idea of filling the basket and leveling it in a consistent way without tamping, the density of the coffee you choose can greatly affect the mass of the dose. Filling my 50ml basket in this manner I've had doses range from around 15g to 22g, just due to using different coffee.

Posted June 24, 2013 link

That's exactly why you can't specify the weight of the coffee to use, as has been explained earlier. The dimensions of the basket determine the volume of coffee needed, not the mass. Not all "6 cup" mokas have exactly the same size baskets anyway, and in my small collection - 6 at the last count - there is even more difference (in volume percentage terms) between different makes of 3 cup devices.  

Hence my view that Moka pots aren't a precise science and never were intended to be.
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jpender
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jpender
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Posted Mon Jun 24, 2013, 9:38am
Subject: Re: Moka Pot grind?
 

__________ Said:

Hence my view that Moka pots aren't a precise science and never were intended to be.

Posted June 24, 2013 link

Which brewing method is "precise science"?
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Netphilosopher
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Posted Mon Jun 24, 2013, 10:08am
Subject: ...
 

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jpender
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jpender
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Posted Mon Jun 24, 2013, 2:25pm
Subject: Re: Moka Pot grind?
 

Netphilosopher Said:

...if you have an especially low density coffee that loads 15g leveled, you don't try and cram another 5g of coffee into the basket just to reach a particular mass, do you?  Likewise, if you sweep the coffee level and get 22g in the basket, but you have determined that 17g is the "right" mass, you don't remove coffee, do you?  I personally don't - I wasn't aware that anyone actually controlled brew coffee mass in their moka pot.  I don't think I've ever seen this in any of the online recipes.

Posted June 24, 2013 link

Well, I have overdosed in an attempt to better understand my moka pot. You're right, you can't choose the density of your coffee. But inasmuch as you choose the coffee itself in the first place you can exercise some control over the density, just not independently.

I suspect that with most recipes someone has dialed in their pot and then makes the assumption that what they're doing (some of which is not explicit in the recipe) will work for all other pots in all other situations. My favorite variable is water temperature. Does it matter? The Italians say to start with cold but it is a common suggestion to start with heated or boiling water (never at a specific start temperature though).


Netphilosopher Said:

I never went much higher than the valve for the water fill, mostly because it isn't far from there to the bottom screen for the coffee basket (in my pot).  I don't think it would matter, but I didn't like the idea of the water in contact with the grounds before they started to get pushed through.

Posted June 24, 2013 link

Different pot geometry I guess. I have ranged about 25% from valve level in my pot without the water touching the grounds.
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