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What roast do you use with a Moka Pot?
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
Posts: 6,278
Location: Berkeley, CA
Expertise: I live coffee

Espresso: Elektra T1 - La Valentina -...
Grinder: Mahlkönig K30 Vario -...
Vac Pot: Yama 5-cup
Drip: CCD, Chemex
Roaster: No, no, not another...
Posted Sun Sep 15, 2013, 11:01am
Subject: Re: What roast do you use with a Moka Pot?
 

CoffeeLoversMag Said:

You need a fine ground coffee and dark roasted. Fine grind can provide right amount of surface with water that can build enough pressure to extract properly. We need a dark roasts also because it has low acid. We are using boiling water and steam, thus a low acid is needed to keep it from tasting like vinegar.

Making ice coffee with Moka Pot canít be possible.

Posted September 5, 2013 link

OK, I'll admit -- I'm late to the party, but that is pretty much the most incorrect information I think I've ever seen inso little text!

CMIN Said:

Is there a way to stop this guy posting so much incorrect stuff everywhere??!?!

Posted September 5, 2013 link

Sadly, no.  (Reminds me of some of those weird videos on how to make "expresso," where everything is just so wrong.)  Oysh!

/\/\/\/\/\/\/\/\/\/\

admiral70 Said:

Pretty subjective I am sure but roast do you like to use with your Moka Pot?

Posted September 4, 2013 link

I no longer own a moka pot, but when I did, I used a full city+ roast -- what my roaster called "light French" but it wasn't anywhere near as dark, and looked like the FC+ I use today.

 
A morning without coffee is sleep . . .
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Anthorn
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Joined: 5 Sep 2011
Posts: 21
Location: Luton, Bedfordshire, United Kingdom
Expertise: I live coffee

Posted Mon Sep 16, 2013, 10:09pm
Subject: Re: What roast do you use with a Moka Pot?
 

First, let's look at the fallacy which goes something like it's Italian so I use an Italian Blend which is dark roast maybe with a bit of Robusta thrown in. That in itself would lead me into asking "What is an Italian blend?" since I know rather a lot of Italians and not many of them like dark roast. But that's another story. Nevertheless we have the "Italian Blend" which we perceive as being Italian which in my experience doesn't work very well in a moka pot.

So #1 is a medium roast or a bit better that strange beast the "medium to dark" roast.

Next, acidity in the blend doesn't work very well in a moka pot. But it's a matter of personal preference. To start you probably want to stay away from it. Personally I like the "Jailbreak" blend from Has Bean Coffee (U.K.)  which is described as having acidity but I don't really notice it.

So #2 is buy from a specialist (artisan) roaster who knows their blends and describes them well. Look for an Espresso blend which works well in milk which will most likely be described as something like "punchy" or "Punches through milk". That type of blend is usually low in acidity but not always so look at the description well. In the U.K. that would be for example the "Blake" blend from Has Bean Coffee.

And that's about it: Yes it's the roast but also the blend. But really, moka pots are versatile and virtually any blend and roast will work but you get out of it what you put into it. What it ultimately comes down to is personal preference and there is no real right and wrong coffee.
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