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SelfDERPecating t1_ix4m77f wrote

Reply to comment by ZenoofElia in Bialetti Venus 10 years old by Flussschlauch

I could never get my moka pot coffee to taste like a true espresso. Tried so many different roasts, grinds, measurements, tamping and heating methods, you name it. I sadly can't do the caffeine anymore anyway, but would love to know any tips! (PS: love the DIY tent stake handle!)

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ZenoofElia t1_ix4nq6e wrote

I prefer lighter/medium roasts (because stronger caffeine, although I've heard not true correlation) and I call it espresso because of the extraction method, which checks out.

I grind it extremely fine (the grinder in pic does not grind fine enough) fill my holder till it's spilling over (using my left hand as a seal) and I then tamp it down. Clean the edges and put it all together. I heat it on high until I hear it crescendo and let run another 30 sec or so.

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HCHeer t1_ix593da wrote

I do the same except I let it on the stove a long time. Setting 4 out of 10 of my vitroceramic stove. The Moka brikka takes about 3 min to fill from when it starts coming out. A 2 person normal moka takes maybe 2 min. Low and slow.

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ZenoofElia t1_ix5iffe wrote

Too long and it destroys the seal. And I go on high because I'm impatient. When I had a gas stove or when I'm camping it's over medium heat.

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Minimalcarpenter t1_ix5syk2 wrote

The seal as in the gasket? They are easily replaceable luckily. They seem quite durable.

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ZenoofElia t1_ix64yz2 wrote

Yes the gasket. And yeah easy to replace. Cheers!

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SelfDERPecating t1_ix4pvbu wrote

Thank you! Saving this comment if I can ever get back to having coffee again.

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cherlin t1_ix750hr wrote

Light/medium isn't really a higher caffeine content. It is true that caffeine cooks away (to an extent) in the roasting process and because of that on a per bean basis, light roasts will have more caffeine.

That being said, we typically measure coffee by weight and the more you roast coffee the lighter it becomes (moisture loss). This means that you have more physical beans for the same given weight which offsets the loss of caffeine. I.e. 20 beans and light roast coffee has more caffeine then 20 beans of dark roast, but 20g of light roast coffee has about the same caffeine as 20g of dark roast

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TivTivyMagvaEsEtke t1_ixaf19c wrote

Everything in this post is wrong, but I liked the handler

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ZenoofElia t1_ixagekd wrote

Oh okay, thank you.

The original handle broke at Burning Man and I used what I had at the time. It's been on there the last 15 years doing it's job.

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[deleted] t1_ix85lt9 wrote

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ZenoofElia t1_ix8g87k wrote

I don't tamp hard like traditional espresso.

Until this post and peoples replies I've never heard of or called them moka pots. I bought it as an espresso maker, just fyi.

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bellbivdevo t1_ix5go3g wrote

It won’t taste like the coffee that comes out of a professional machine but it does have its own taste that I fondly associate with growing up in an Italian family. The closest you’re going to get, provided you like sugar with your coffee, is if you follow these instructions:

Put the water and espresso coffee in your moka and put it on the stove. Turn the heat on to low so the coffee comes out slowly. Leave the lid up so you can see when the coffee comes out. Have a coffee cup/glass with about 5-6 tablespoons of sugar ready. Leave the spoon in the cup.

When the coffee starts to come out of the moka, pour enough to cover the sugar but not enough to drown it. Beat the sugar until it starts to lighten in colour. It should go from the dark brown colour to almost a light brown and it should be thick but still able to flow off the spoon.

When you use it in your freshly made espresso, you should get some nice crema just like when you use a professional machine. You can save the sugar coffee by put some cling film over the cup and then beating it again when you’re about to reuse it. You could put in a drop of coffee to loosen it up too as it can get quite crusty when it dries. I hope you try it. People always love using this in their espresso because it makes it really special. Let me know if you try it out and if you like it.

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invaderzim257 t1_ix5qdrh wrote

I mean it’s not espresso; is it supposed to taste like real espresso?

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smellylettuce t1_ix6kdgt wrote

Not really, it is quite concentrated though. I like to add a bit of water for a makeshift americano. Gives me the caffeine jitters.

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Minimalcarpenter t1_ix5s4l5 wrote

My method is using two aeropress filters above the basket (creates resistance) and ultra low heat (highest extraction) making a super slow flow rate. You could also try using more filters for more residence, I haven't experimented with that. Any more would feel like wasting. Also boiling water into the tank before setting into the stove.

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mileg925 t1_ix8gimg wrote

It’s not like espresso. Moka coffee is it’s own thing.

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ThroatWise4590 t1_ix4zhc6 wrote

I doubt you were doing anything wrong, some people just like that awful burnt smell and taste of a moka pot

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