Not that I don’t like the coffee, but it feels like there’s too much air (gas?) involved. I try to keep the temp as low as possible. Sometimes I overdo it and the brew stalls for a few seconds until it picks up again. The beans cannot be that fresh.
It’s not a big problem as the coffee is still quite good but I’d like to understand where it comes from.
by VC9xGyzEdJHR
2 Comments
I do love how the foam shows the progress in extraction though.
Obviously we’re talking freshly-ground beans and cold clean (preferably filtered) water to begin with, yes ?
If the spout pouring suddently stops halfway then picks up again, that means the heat is too high and/or you’re playing with the heat. No more than medium-low flame with gas, or medium heat with electric stovetop. And leave it alone.
Also, let the coffee sit a few minutes with the lid open after it’s done, so to let all the fine grounds that made it through the filter sink to the bottom of the pot.
Then pour carefully and slowly (20 seconds), to avoid those sunken grounds to mix back into the coffee. Towards the end of pouring with the lid open, you’ll notice the fine stream of coffee inside the pot turn black. Stop right there and pour no more.
It usually takes 12-15 minutes from the time I put it on the heat to the time I start sipping.
It can take someone at least a dozen tries until they get a descent brew. Patience is definitely a virtue with this method. I’ve been using the moka pot for about 15 years and it probably took me a month to get it down pat.
Best tasting coffee ever 👌