Mokapots, Moka, or Stovetop Espresso, Period.

[muziq]

Originally Posted by Mister Moo

Good espresso blends reward the brewer after a 9-bar+ extraction. The lower pressure mokapot leave espresso blends a little bite-ie, IMO. What passes for "the utterly stunning complexity of vanilla-scented 17-year old Madagascar arabica" under 9-bar of pressure might finish from a mokapot as, "just a little too bitey for me, thanks." Not to say you won't like moka made from espresso blends but you might like some single origin beans or conventional drip blends even more.

Lotsa kinds of coffee out there, each with its' own bright spot. Don't limit yourself. I don't ever recall saying this-or-that kind of coffee made moka I couldn't drink... it ALL drinks pretty good if it's fresh.

Sound advice. I've learned that for my Mukka/Mokapot brewing, I tend to like single bean in medium and dark roasts: South and Central Americans I'll do at either roast, but for the African beans I don't enjoy the dark quite as much (with a very few exceptions). When it comes to experimenting with my own blends, which I've been doing a lot lately thanks to a gracious and patient local roster, I'm now trying out mixing not only origins but roasts as well. It's great fun going through the combinations and finding unexpected flavors in your coffee every week or so.

For my french press, I make other choices. But that's another thread.

Will someone now please direct me to the crispy, thick bacon thread?

[DavenportESQ]

Great advice guys thanks! Everything and more that I needed to know

[Mister Moo]

Originally Posted by muziq

...Will someone now please direct me to the crispy, thick bacon thread?

http://www.cigarasylum.com/vb/showth...3205#post63205

The official thread of thick, crispy bacon.

[muziq]

Originally Posted by Mister Moo

http://www.cigarasylum.com/vb/showth...3205#post63205

The official thread of thick, crispy bacon.

Thank you, thank you kind sir. Okay, back to Moka/Mukka talk...

[Mister Moo]

Originally Posted by muziq

Thank you, thank you kind sir. Okay, back to Moka/Mukka talk...

What is moka without bacon?

[muziq]

Enjoying a particularly nice blend of El Salvador medium and Peruvian medium in my Mukka this morning. Excellent flavors, good crema. We need some coffee smilies...

This is all very interesting! I'm hoping for one for Christmas! Although, it's interesting the comments about the size. I have read many comments on Amazon that the 3 cup seemed too small. So, I figured the 6 cup was the way to go. Although, I'm concerned now that my grinder will make insufficient sized coffee (since I do not have a burr grinder and my current grinder does not make fine ground coffee). Although, I'm still hoping to get one for Christmas Although, with the way the economy is going, I might be just happy to still have a home and family

[Sancho]

So I picked up a SS mokapot this afternoon, loaded it up preparing for excellent coffee but the coffee was bitter and somewhat bitey. Any thoughts? How packed is packed? like a pipe bowl or tighter? I did use my whirlyblade on med/coarse (after the preliminary pot to the coffee gods per the instructions) using some one origin beans and the results are nice but it sure didn't make a lot of coffee

[Mister Moo]

Originally Posted by Sacmore21

... I have read many comments on Amazon that the 3 cup seemed too small. So, I figured the 6 cup was the way to go. Although,

...(since I do not have a burr grinder and my current grinder does not make fine ground coffee) ...(

A six cup pot (for your first and only moka brewer) IS too big. For sure, get a one one-three- cup brewer to start. Amazon comments are not the true path to coffee perfection. There are dedicated coffeeheads here (with nothing to sell you) who care about you getting the best from your efforts.

Problem: if you're not grinding coffee with a burr grinder you will have better luck buying preground coffee. Don't let yourself down by trying to make moka with a whirley-blade. Irregular grind from a whirley blade lets water channel thru the puck creating bitter, under-extracted coffee. If you're not buying preground, grinder comes first.