The secrets of the moka pot - How to video - Page 2
-
- Posts: 160
- Joined: 12 years ago
That is one awesome video and detailed experiment of a classic!
- FotonDrv
- Supporter ♡
- Posts: 3748
- Joined: 11 years ago
I have been using Moka Pot since 1972 and your findings are really great, and put into numbers for the folks who have not been experimenting with the little pot for years.
My Italian step-mother whose family, including herself, have lived in or owned a home the same town in Italy for 600 years introduced me to the Moka Pot and it has been my GoTo camping/traveling coffee for years. A small backpack style butane stove is the preferred method, although a white gas Svea work too
Thanks for doing that write up!
My Italian step-mother whose family, including herself, have lived in or owned a home the same town in Italy for 600 years introduced me to the Moka Pot and it has been my GoTo camping/traveling coffee for years. A small backpack style butane stove is the preferred method, although a white gas Svea work too
Thanks for doing that write up!
That Light at the End of the Tunnel is actually a train
-
- Posts: 3910
- Joined: 12 years ago
jpender wrote:A question: Do you think the relative internal dimensions of the Brikka are comparable to those of standard moka pots like the Moka Express?
Gábor, I recently got a 2-cup Brikka. It appears to be the same size as the Moka Express 3-cup. Supposedly the 2-cup Brikka was originally made from the same mold as the 3-cup Moka Express. However, the Moka Express 3-cup fills with about 150g of water whereas the Brikka is used with about 80g. That would suggest a very different air/water ratio in the Brikka as compared to a conventional moka pot. Perhaps it would have been more realistic to use a larger amount of water when you did your experiments with the valve removed. I think it is unusual for people to have difficulty due to too low a temperature as you did when starting with cold water. It's likely this was due to using so little water. Cheers!naked-portfilter wrote:I think the moka express has the same dimensions as the brikka. There is a 2 cups and a 4 cups version. The 2 cups version is the ideal size I think for this brewing method.
-
- Posts: 1485
- Joined: 13 years ago
I hadn't had an opportunity before this weekend to try out Gábor's technique of heating the water in a traditional Moka pot before adding the coffee filter and coffee. But as my espresso machine is temporarily out of action, I have now made several cups of Moka coffee and I can report that this technique really works. The bitterness one associates with burnt Moka coffee is completely gone, and what remains is a remarkably soft and round taste; although, of course it doesn't have the intensity of espresso.
Matt
Matt
-
- Posts: 3910
- Joined: 12 years ago
It's great you found a method that works well. But I don't think this is the only way or even necessarily the best. There are many variables that allow for more than one strategy.
I've tried brewing with different starting temperatures and for whatever reason have not been able to get hot water starts to work as well as cold or warm. Here's a typical brew I did starting with 96°C water:
This looks a lot like Gábor's experiment, with the majority of the coffee brewing at or above 100°C. It's curious that he said his coffee didn't taste "burned" as his temperature profile was even hotter. The coffee I brewed was not a success from a taste standpoint.
Many people report that starting with hot water is what works best. Others say cold water is the way and still others insist that it doesn't matter.
I've tried brewing with different starting temperatures and for whatever reason have not been able to get hot water starts to work as well as cold or warm. Here's a typical brew I did starting with 96°C water:
This looks a lot like Gábor's experiment, with the majority of the coffee brewing at or above 100°C. It's curious that he said his coffee didn't taste "burned" as his temperature profile was even hotter. The coffee I brewed was not a success from a taste standpoint.
Many people report that starting with hot water is what works best. Others say cold water is the way and still others insist that it doesn't matter.
- naked-portafilter (original poster)
- Posts: 698
- Joined: 10 years ago
Am I a bit late with my reply Stephen ? Sorry. Thanks for your feed back! In 1972 I was exactly 2 years old. Definitely too young for a moka pot coffee.
- naked-portafilter (original poster)
- Posts: 698
- Joined: 10 years ago
Thanks Andrew! I appreciate that.
Gábor
Gábor
- naked-portafilter (original poster)
- Posts: 698
- Joined: 10 years ago
Yes, you are most probably right (unusual to have difficulty due to too low temperatures). But the measure is a good proof that anyone can influence the temperature of the brewing water in a quite broad range. That was one of the goals of the film.jpender wrote: I think it is unusual for people to have difficulty due to too low a temperature as you did when starting with cold water. It's likely this was due to using so little water. Cheers!
- naked-portafilter (original poster)
- Posts: 698
- Joined: 10 years ago
Hi Matt,
Thanks for your feed back! Sorry for the late reply. Great that you have made similar experiences. We should meet next time in London .
Cheers
Gabor
Thanks for your feed back! Sorry for the late reply. Great that you have made similar experiences. We should meet next time in London .
Cheers
Gabor
- naked-portafilter (original poster)
- Posts: 698
- Joined: 10 years ago
Great measures John! thank you for doing this. The profiles are indeed really very similar to my second measure. Except that your brewing time was approximately twice as long as mine (1 minute vs 2 minutes). That means - if I see correctly - that your coffee cake suffered twice as long from water above 100 degrees as at my measure. It is a new factor to study: brewing time. It is an amazing topic and very complex one .
Last but not least: taste is subjective. Maybe I'm far less sensitive to bitterness as you are.
Cheers
Gábor
Last but not least: taste is subjective. Maybe I'm far less sensitive to bitterness as you are.
Cheers
Gábor