Mokapots, Moka, or Stovetop Espresso, Period.

[Mister Moo]

Stainless mokapot and false crema do not seem to go together. The stainless pot makes excellent moka but I cannot make it produce crema. I've tried a dozen different kinds of freshroasted coffee and played every trick I know on the Bialetti Eleganz stainless pot to make it drool crema but it will not. I have called and written anyone and everyone who knows squat about coffee but there is no answer as to why this is. In fact, I discover, many so-called coffee experts didn't even know that a mokapot could produce the globs of crema that many of us here take for granted. Rookies, guys. We are surrounded by rookies. The best of them told me they had no idea why I can't get a stainless pot to make crema (not that any of them could). Except that my skills must be lacking there was no better answer.

I always felt the metal itself was suspect but couldn't figure out how to prove it.

Now, slightly off topic, I am suddenly struck by something I've known for a long time. My 18-10 stainless steel ibrik will not make AND HOLD decent froth when making turkish coffee. See where this is going?

Since this is now moving outside the scope of mokapots I will continue the discussion at the turkish coffee thread. Good day.

[chris45set]

I have to thank (or is the proper term "blame") all of you for steering me to that wonderful little Bialetti (yes I bought the six cup at Target, and I mix 1/2 & 1/2 with hot whole milk). YUM!! What an amazing brew. I didn't know anything like that even existed.
I also bought a Capresso Infinity burr grinder on sale just after Christmas, it has greatly improved my regular bean experience with my drip maker; I was using a whirly blade grinder (UGH!).
I need to try some beans for the Mokapot, have been using ground Seattle's Best I received as a present, but that is almost gone. What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
Chris

Originally Posted by chris45set

I have to thank (or is the proper term "blame") all of you for steering me to that wonderful little Bialetti (yes I bought the six cup at Target, and I mix 1/2 & 1/2 with hot whole milk). YUM!! What an amazing brew. I didn't know anything like that even existed.
I also bought a Capresso Infinity burr grinder on sale just after Christmas, it has greatly improved my regular bean experience with my drip maker; I was using a whirly blade grinder (UGH!).
I need to try some beans for the Mokapot, have been using ground Seattle's Best I received as a present, but that is almost gone. What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
Chris

Uncle Beanz goes back online tomorrow, give Norman a call and he will surely help you take that next step.

BTW don't forget to congratulate him on his recent marriage.

[Mister Moo]

Originally Posted by chris45set

... What do you guys recommend I try for maximum goodness from the Bialetti?
Thanks for your sage advice.
Chris

What Richard said. UncleBeanz is the cat daddy but not the only daddy depending on where do you live. So, where DO you live? Sometimes it's easy to shop with a local, or nearby, roaster.

Great to hear you're loving the moka cafe con leche. When it's on it's hard to beat.

[chris45set]

I am just across the river from Omaha in Western Iowa.
We do have at least one (maybe two) local commercial roasters, I think Pears and MJ Java both roast locally.
I have thought about contacting them to find out what days they actually roast and picking up some beans at that time.
I do like to support my local merchants.

And I treat this moka-leche like a snifter of good brandy.
Give me a Padron 4000 and a mug of this magical brew, and I am good for a couple of hours.
This is "sippin' coffee".

[Mister Moo]

Originally Posted by chris45set

I am just across the river from Omaha in Western Iowa.
We do have at least one (maybe two) local commercial roasters, I think Pears and MJ Java both roast locally.
I have thought about contacting them to find out what days they actually roast and picking up some beans at that time.
I do like to support my local merchants...

Ah... hope you're not right downwind of the packing house and that all your dog-track trifectas are winners. (I used to know the neighborhood.)

I would encourage you to try the local roasters if it's convenient. You might have some jewels in Omaha or even Council Bluffs. You have to consider that, just because something is roasted locally, though, doesn't necessarily make it better than anything else. The local guy may have bad skills, blend poorly or just buy crappy beans. But! It won't take long to figure it out. It all comes out in the moka. Please let us know what you find.

FWIW, beans out of the roaster usually improve dramatically with at least 1-3 days of rest. Todays roast never drinks as well as yesterdays...

[Buena Fortuna]

So I got a Moka pot for Christmas, and I use it mostly to make Mokachinos. I tried several different methods to heat and froth milk until I found this little gem.



It heats and froths milk in about 1 minute, and I think it does a great job.

Does anyone else here go to the trouble to heat and froth milk for their Moka?

[germantown rob]

So after 15+ years of moka pot using I bought a Brikka.

I will say this, it not the same as a moka pot, so until I can make this widget sing I have no opinion.

[Mister Moo]

Originally Posted by Buena Fortuna

So I got a Moka pot for Christmas, and I use it mostly to make Mokachinos. I tried several different methods to heat and froth milk until I found this little gem.



It heats and froths milk in about 1 minute, and I think it does a great job.

Does anyone else here go to the trouble to heat and froth milk for their Moka?

That's quite a cool looking deal. Pics of your mokaccino results?