The Coffeehouse.... Baristi, Barista, Bariste

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Kenyan with a sprinkle of Ethiopia

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Originally Posted by Marco

That's what I thought mate, which is why I don't. However, I'd still appreciate Svend's advice, as he's got lots of experience with Moka pots:)

I've been experimenting with the grind, and prefer it fine (as in for espressos), rather than any coarser than that, so that's how I've set the grinder.

Don't get me wrong, the quality of the coffee I'm getting is excellent, so there's no issue there. It's just a matter of experimenting with beans and discovering the right ones (or blend as such) for my palate.

Marco.

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You may need to adjust the grind slightly when you switch beans. It is pretty much a case of suck it and see.

I am pleased to see that you got a grinder, as I cannot believe people of love coffee do not go to the additional expense to get the very best out of it.

Yeah, a good grinder makes a big difference!

I also agree about the grind sometimes needing adjusted with different types of beans. Some are harder and some softer. Also, I always only grind exactly the quantity I need (measured out), just before I'm about to make coffee, in order to maximise freshness and flavour:)

Btw, in terms of milk (and this is aimed primarily at Justers), I've found a local dairy who deliver their whole milk in bottles, which is reputed to be first-class. The glass bottles will cut down on our use of plastic and also likely improve the milk's flavour.

Therefore, this is now where we'll be getting all of our milk from, and also butter, yogurt, eggs and cream: http://www.tomlinsondairies.co.uk/

:cool:

Marco.

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Originally Posted by Svend N

Marco, it sounds like you're getting the hang of the moka pot and getting some nice results from it. You are right not to tamp. One could, but only very lightly. Best is what you are doing, and tweaking brew time with grind fineness. I had forgotten you had a grinder, and assumed you were buying pre-ground. As for pre-boiling the water, I suppose it doesn't matter as long as you're not boiling the water during actual brewing itself. Re. your question on brew times, I think it varies depending on the size of your pot. The little ones will be done quicker, obviously. I recall getting good results with a 6 cup pot and a brew time of about 3 to 4 minutes or so. Remember, this isn't like a pressurized machine where you're shooting for 30 seconds.

Good to hear you're enjoying the moka pot!

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Cheers, Svend. I am indeed, and thanks again for your advice.

I might try some very light tamping, and see what that does, if anything. If so, I'll report back:)

Marco.

Quote:

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Originally Posted by Marco

Yeah, a good grinder makes a big difference!

I also agree about the grind sometimes needing adjusted with different types of beans. Some are harder and some softer. Also, I always only grind exactly the quantity I need (measured out), just before I'm about to make coffee, in order to maximise freshness and flavour:)

Btw, in terms of milk (and this is aimed primarily at Justers), I've found a local dairy who deliver their whole milk in bottles, which is reputed to be first-class. The glass bottles will cut down on our use of plastic and also likely improve the milk's flavour.

Therefore, this is now where we'll be getting all of our milk from, and also butter, yogurt, eggs and cream: http://www.tomlinsondairies.co.uk/

:cool:

Marco.

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Excellent.

Glass is key. Why is tastes better out of glass is a mystery but beer seems to as well.

I only hope their actual milk is good. High probability it will be a lot better than the supermarket I reckon.

There's a load of Moka pot videos on YouTube to learn off. I watched a couple earlier.

These dudes do mine: https://www.milkandmore.co.uk/

Surprised you went for Robusta beans, Marco. They’re generally considered to be the cheap, poor relation and are widely used as the basis of instant coffee (and in the swill masquerading as ‘coffee’ served up by a certain high street chain, allegedly!).

I bought some by accident once and they were vile. The rest went into the bin!

Aye they have a high pyrazine count. Again tho if roasted right they can be good especially in a blend

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Originally Posted by User211

Excellent.

Glass is key. Why is tastes better out of glass is a mystery but beer seems to as well.

I only hope their actual milk is good. High probability it will be a lot better than the supermarket I reckon.

There's a load of Moka pot videos on YouTube to learn off. I watched a couple earlier.

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My guess is that glass taints the taste of liquids less than plastic or tin. We're big 'greenies' too, so losing more plastic is a big plus. That was one of the reasons why I stopped using a pod machine:)

I'm sure that the milk will be excellent, although don't forget that the Calon Wen we're currently buying also comes from a local farm, albeit via a supermarket, so it's not bog-standard milk.

Good idea about Moka pot vids... I did watch some at the beginning, but have since just learned from practical experience. I'll watch some again though, as you never know when you can pick up some good tips!:cool:

Marco.

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Originally Posted by Beobloke

Surprised you went for Robusta beans, Marco. They’re generally considered to be the cheap, poor relation and are widely used as the basis of instant coffee (and in the swill masquerading as ‘coffee’ served up by a certain high street chain, allegedly!).

I bought some by accident once and they were vile. The rest went into the bin!

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They represent only a small percentage of the Coffee Masters blend, Adam. It consists mostly of Arabica beans, from Brazil and Costa Rica. It does make a lovely coffee, but for my tastes needs a bit more of an Arabica hit (simply a case of readjusting the percentages), which is why I'm mixing it with some Lavazza Caffe Espresso:)

Marco.