⎡ Classic : Espresso ⎦
This is the best acquisition I’ve made in a while. I actually look forward to waking up 15 minutes earlier every day to make myself a cup. The smell itself is enough to make for a great day ahead. I was told that Bialetti is the way to go.
COMMENTS
I need to see that final product. I stepped my crema game up major this week. Now I just need to get my espresso art going.
Haha, I will post pics when I get some skills,
15 minutes earlier…. really?
If you add already hot water from a kettle to the bottom chamber instead of bringing it up to heat on the stove you’ll get a bit smoother coffee out of a Moka pot.
@jt : Nice, Thanks I’ll try that! I’m thinking of actually ditching this one and going for the Brikka, which is apparently the only stove-top to create real crema..
ditching it eh? Crema isn’t what the moka pot is all about. It’s the brew. The mokapot brews at a much lower pressures which is why crema isn’t produced. I think the Brikka might over brew your coffee just to get that fake crema going. You can give it a try but I say stick to the traditional Bialetti and try to slow brew it on a lower heat. Maybe that will do the trick.
If that doesn’t work I’ll call my cousin in Rome and ask her what the trick is.
I have been using a beautiful modern s/s Bialetti for almost a year and Maura is correct in saying that the Mokapot is not about crema, it is about the brew. Once I accepted the Mokapot as a different type of brewing process, I quickly fell in love with the whole process (from making to drinking).
I have found that the brew seems to get better and richer as you use the Mokapot. I use lower heat (stove dial 4 out of 10 settings), and fill the water chamber with very hot tap water. When the heat is too high, the brew tends to have an edge to it. Now that my pot is seasoned, I look forward to my weekend Mokapot. Also, I have been using the exact coffee that you have shown.
@Michael & Maura : I actually tried the hot water + lower temp, and it worked great, its also in the pouring that you lose alot of the Crema, I’ve noticed
I don’t drink coffee. But wow, intense conversation.
@Michael. So true that coffee tastes and brews better as the mokapot is used more and more. Being Italian, I grew up with Bialetti and Coo-o-matica (they don’t exist anymore) in my house. It’s just the traditional way of making espresso. Every household in Italy still uses it.
ha ha really intense. the 1st comment was awesome.
The magic is in the beans. Grind them yourself right (within seconds) before the brew if you can. Either way, I think it’ll be magical. Enjoy!
Yes, it is quite good. I use it when I want a change of pace from my French Press. If you want to know more check out my post about the moka pot at http://metroespresso.blogspot.com/2010/06/moka-pot-w-archer-farms-ethiopian.html
Though, I say it made some bitter coffee, I think user error had something to do with it. Also, if you want to make more, boil some water and mix with the coffee from the moka pot.
Best,
Jack
Bialetti-fan for ages now. You’re going to have great mornings ahead.