I'll try to get into some of the replies, posts, questions, etc.
I doubt there would be any channeling within the puck because there simply won't be enough pressure to create the channels and you can't grind that fine without choking the moka pot in the first place.Firemission wrote: As for the tamping of the coffee basket/funnel:
Most people advise against it for two main reasons: The Moka pot is rated at 1 to 2 bar and people don't want to be sued for "negligent advice" even if it isn't actually a problem.
In my opinion (and feel free to disagree)
Technically tamping isn't a problem...The problem comes from (what I suspect) the water draw time. You used cold water which allowed for more time for the coffee to go through at a colder temperature for longer and thus not over-extracting as much(it may even be under-extracted in the beginning). As time goes on, however, two things tend to happen: channeling occurs(due to the high-pressure steam that is pushing up over time), and burning coffee(as the water gets hotter). Luckily, the Moka pot baskets aren't IMS/VST baskets!
If anything it might be a little under-extracted.
I'll put my coffee where my mouth is and give it a shot as you described, I do not personality have high hopes for the taste and although I don't particularly like the taste of crema much, but hey, don't knock it till you try it I guess.
If this is how you like to drink your Moka pot shot, who am I to tell you any different?
As I think I mentioned before I didn't really notice a difference in brew time between using cold and hot water. The difference in time comes mostly from the applied heat with lower heat increasing the extraction time and thus ironically overextracting and "burning" the coffee.
Yeah admittedly I thought so too, however I unfortunately decided to start filming after I've seen all the crema building up in the moka pot and some days later decided to post it. I've been mostly experimenting around with the new espresso machine (which in the meantime started giving me some pretty nice results too) but I'll re-adjust my grinder for the Brikka and do a complete video.jpender wrote:That video is kind of like the last few seconds of a magic trick, where a rabbit comes out of a hat. It would be more convincing to see the whole brew process, unedited. Is it real? I've never seen crema look so sticky like that from an espresso machine, never mind from a Brikka. It will greatly surprise me if anyone can replicate it. I'd love to see that.
I regularly used a Brikka for five years and despite a lot of experimentation never got the big crema thing to happen. I like a little crema both for the visual appeal and the counterpoint of bitterness to the (hopefully) sweet liquid underneath. But a whole cup full of meringue wouldn't please me. It seems weird to me to focus on that. It's almost Napoleonic. Why can't it just be moka?
What I loved about my Brikka was that it was so forgiving, so reliable a way to make a little cup of strong, tasty coffee. It's design results in an improved temperature profile as compared to a standard moka pot. I virtually never had overheated/burnt coffee from it. That said, the temperature profile is quite different from any espresso machine. And it simply isn't designed to achieve very much pressure. The top hat valve is quirky and pops open well below 2 bar; it can release as low as 0.5 bar. If you hold the top hat down to build pressure the safety valve lets loose at about 3 bar. The only way to get into espresso pressure range would be to defeat the safety valve while grinding fine or holding down the top hat -- kind of a dangerous game.
I loved my Brikka. But when I got an espresso machine it was crystal clear on day one what I already knew in my heart. It made me a little sad to put my trusty friend, my little Brikka, away in the cupboard. I've used it since and I still like the coffee it produces. But it mostly sits quietly, gathering dust, on my shelf of unloved coffee toys.
Regarding the crema... I agree. It isn't that important and my post might have sounded a bit overly focused on it. My point however was that I find many of the moka pot instructions to produce suboptimal or even terribly overextracted results (which many people believe being the "signature moka taste"). Now it might just be a coincidence in how the extraction in the Brikka works with the timings, temperature and what not but with the Brikka I do find that the shots with copious amounts of the fake crema tend to be the best tasting as well. The less crema I get from it, the more overextracted it usually is.
Admittedly, I have yet to produce shots with the same beans and taste them side by side now that I've got my espresso machine tuned in quite well. However, from memory I can say that they produce shots that are more similar than not, except for one having dense crema and the other having more but obviously the fake "airy" crema.
No you certainly waited enough. Cranking the heat up high should reduce brewing times, not increase them. It sounds to me like you still ground the coffee too fine thus choking the moka pot.Firemission wrote:Update: I tried doing it this morning after my La Pavoni routine as I had leftover coffee. While I didn't have a 2 cup Moka, I did have a Single-cup so I just used about 7-9ish grams of coffee. Followed your Directions and ground a fair bit coarser than my la Pavoni likes to be roughly in line with Moka pots. I tamped it pretty hard and underfilled the chamber as you described with cold water with the hob at full blast.
And promptly waited for a good two minutes before I noticed the steam coming out the top. I thought OK, should be water coming up in about a minute or three. Waited a full 7 minutes after that and I just noped out. I don't want crema that bad.
I waited for my pot to cool down a little before checking out the basket.
Bone Dry. Pretty much completely dry except for the edges which were clearly where the steam steeped out and channeled hardcore. There was a tiny bit of water steeped in the edge.
I figured it could have been three main things: I didn't grind coarse enough and/or I tamped too hard. Or I just did not wait long enough.
Pressure vessels make people nervous for a reason and while my Pavoni is pressured, I can see the pressure in mine. My Pavoni is older and tends to be around 1.4 bar which isn't ideal, but I'm happy with it for the moment.
Braver people might try it but that certainly Isnt me!
While written directions are great and all, maybe film your routine for future reference as a baseline for grind and timing, I think that would aid the experiment better.
The "channel" around the puck should also be fairly normal, since the water/steam will lift the puck and press it into the shower screen on top. So there won't really be a "seal" around the basket itself during extraction as would be ideally the case in a normal espresso machine and basket. Essentially with the moka pot the extraction is upside down with the basket actually just becoming the shower screen. So no problem here and I'm assuming you just ground too fine that's all.
Yeah that's essentially what I recommended against. I don't think there's much of a difference in timing, however there is a very noticeable difference in temperature in the brewed coffee and the hotter water and thus causing more overextraction which the moka pots are already prone of doing. Sure, it might help in some specific situations or configurations, e.g. when maybe using very roughly ground coffee and you would thus underextract without hotter water - but still this wouldn't produce ideal results anyway, so why bother.slow1911s wrote:I don't remember where I saw it recommended, but I kettle boil my water before putting it into the Moka vessel. You have to use oven gloves to then screw the top on. The idea being that you limit the overall time/heat exposure the grounds are subject to (I believe that's it). I've had better tasking experiences doing that then starting with cold water on the stove.