Making coffee in a Moka pot

My favorite bagged is Lavazza Crema e Gusto & it's surprisingly cheap, too [Bulk on Amazon]. Being a mix of Arabica & Robusta, you get the Crema & Flavor.

I prefer some tamping rather than as-is grinds [too loose, bleah] & also a dampened Aeropress Filter between grinds & mesh raises the minimal BAR just a shade.

Over the spout, put an espresso cup, jigger measurer or shot "glass" that can withstand heat. Like a Brikka, this helps prevent and oxygenate any splash from top, thus adding to "Crema" & IMHO, further improves flavor compounds.

If so inclined, once coffee starts flowing, add a ~ wee ~ bit of your favored sugar or dairy to receptable. Ignore whoever's calling & be quick, as the brew isn't waiting.

Once one finds the right moment to stop, there's no burn, bitterness or watery excess.

Toms
Of
America

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My mother-in-law (I think) bought me one of these for Christmas about 15 years ago and I had no idea what to do with it. If I can ever find it (I've moved house 4 times since then), I'll give it a go.

All the best,
Andrew.

 

Ah, our burr grinder's tired & needs an overhaul, but is great for brewing or french press & as My Bride finds it therapeutic, I'll leave it be until it doesn't fulfill both duties.

Illy makes a Moka Grind, which is perfection. If I'd had any brains, I'd have saved a little of 6 cans [all at half price] to be the bog standard to measure granularity. Boke is an illy man thru and thru - buys it in kilos & runs thru proper espresso machine ~ dunno which variety is favored, though.

Highly recommend one to get a can of that Moka Grind via Amazon & have something for all others to measure & taste against.

There's lots of suckage out there. A plain Lavazza is completely meh. Lavazza Santa Maria [Gold Label] is generally available where I am.

Beaks mentioned an unused unit. It needs to be seasoned right.

As-is, the gasket will likely leak like crazy. Reset gasket until it doesn't & leave it alone. Wet all edges like at oil filter change to help seal against pressure leakage.

If pot is aluminum, scrub, clean, rinse & dry inside like hell. Run old coffee grounds or cheap Cuban Style thru the pot multiple times, clean, rinse & dry like hell. Run old coffee grounds thru the pot multiple times again, cleaning bottom chamber only with paper or cloth towel, but not completely remove oils in top chamber. This seasons pot, removes excess aluminum & gives basic idea of how & when to pour & when to stop.

Once in a while, one needs to give both of the inner stems a cleaning & a pipe brush is best for that. That's best time to give gasket & filter components their touchups as well.

I pile canned/bagged Espresso grounds high with stem filter atop espresso cup & effortlessly flatten grounds with inside lid from a can. But note that a proper Moka Grind doesn't need to be that high, otherwise you'll have too much. Do over a plate, sweep excess to bag or can.

Notes about the Aeropress Filter ~

While it produces a clean output, every variety of coffee has it's pluses and minuses in size & flavonoids & some are best without that filter. Unless Moka Grind is without fines, gotta experiment with each. Wet filter is smoothed across bottom of the top chamber's filter.

After a brew which wasn't watery, etc.; there isn't much "wastage" ~ some grounds are in bottom ~ basket is still full of grounds ~ it didn't turn into a hockey puck ~ less overhauling all around.

After usage & cooldown, clean & dry thoroughly. Do not put back together until completely dry.

For all the seeming complications at outset to break you and the Moka Pot in, it is not that much different than turning your Moka Pot from a Mercedes into an AMG. One builder of an engine. Factory tested. Turnkey operation. Easy, satisfying, high octane fuel & skid marks.

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That is the sexiest Moka Pot Shot Glass I've ever seen. [emoji6]

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I don't drink a lot of coffee, so certainly not a connoisseur, but?

Best coffees I've had were either done in a French press, or an old fashioned percolator.

I'm sure a brew out of that contraption could be fantastic, but sure seems like a lot of effort & mess...

 

Nice! Seeing one of these takes me to a very nice memory. I first met Ania in Amalfi back in 2012 and at the end of the few days we had there, she gave me one of these as a gift. I had never seen one nor had any clue how to use it. But, it meant a lot to her to give me a little gift/memento of our meeting...

One would think I would have valued it and still have it safely tucked away today...but one would be wrong...sadly, I lost it somewhere in the many moves I've had over the years...and, other than trying it once when I first got it to see what the heck it was, I never used it again (I have a Jura that I happily use each morning).

She won't admit it, but she's pretty sad that I didn't cherish it...but I do cherish her and our meeting...so, she's got that going for her. Which is nice.

 

We are stuck in an "aparthotel" for 2 months while we wait for our December 1 move-in date for our London flat...so we bought one of these to use until we move into our flat and can unpack our belongings and get out the Jura. It was $50 for the machine and the pucks are 65 cents for a two-puck set (espresso and milk) that makes a cappuccino or 40 cents for only an espresso. I'd never seen one of these puck machines that makes the frothed milk part. Speaking of chemistry, lord knows what is in the milk puck that is in the set! But, these are surprisingly good cappuccinos!

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A gazillioni Italians can't be wrong!

How are you liking the beverage itself?

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Holy crap...reading all this makes me happy/relieved that I lost mine!

 

The best coffee you will have is made using a moka.

 

the moka works great. very old school.
i find it best to use illy

 

Not sure if you guys can get it but Gugliemo from Italy is very good.


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I have 2 Mokas- the small one and the 6 cupper. I use the big one to fill up a thermos whenever I go to the deer stand.

But for my everyday cup of joe- I pull a double every morning.

I get my beans from a local roaster so I haven’t had the itch to roast my own as they’re very fresh.....but I’m tempted to try it.

My set up:

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Image Unavailable, Please Login Sunday morning and time to let that beautiful aroma permeate the house.

 

wow, some very serious coffee making going on with f-chatters!

Tip of the cap to you!

(I'm in the lazy camp with the jura or this new puck thingy)

 

Yup. The old lever action. But I don't do the "Fellini move" just two full pulls every morning.