Finally, free hands while preparing my Mokka pot! The brew chamber rests nicely on the roll of paper towels so I can fill it easily and let it rest while I prepare the hot water for the base.
by VC9xGyzEdJHR
9 Comments
El_Topo_54
I use a shot glass 👌
Th4t9uy
I put mine in the top chamber, it balances on the central spout and the rim.
jer_iatric
Holy crap that looks like a coarse grind. I’m usually on the coarse end of espresso grind in my moka!
kreygmu
Aha this is great, usually I just use the top of the moka pot and rest it between the grounds and rim
NohoHonk
I use the cup from my JX pro after I’ve ground my coffee to hold it but until I got my workflow down, there were a few times where I found myself delicately balancing the brew chamber on the counter
Wiknetti
That is some cold brew grind size, my guy.
Florestana
I really think you should be aiming for something closer to an aeropress grind than this. Moka pots don’t need espresso fine grounds, in fact they can become muddy and stall if you grind that fine, but the moka pot is not a very effective brewer at extracting the coffee, so grinding this coarse will probably have you perpetually below even a 17-18% extraction.
jumpinbananas
Good discovery! I use an upside down V60 for this purpose.
thesepeskyfacts
I always set mine inside the hole on my cast iron skillet. Gotta do what ya gotta do.
9 Comments
I use a shot glass 👌
I put mine in the top chamber, it balances on the central spout and the rim.
Holy crap that looks like a coarse grind. I’m usually on the coarse end of espresso grind in my moka!
Aha this is great, usually I just use the top of the moka pot and rest it between the grounds and rim
I use the cup from my JX pro after I’ve ground my coffee to hold it but until I got my workflow down, there were a few times where I found myself delicately balancing the brew chamber on the counter
That is some cold brew grind size, my guy.
I really think you should be aiming for something closer to an aeropress grind than this. Moka pots don’t need espresso fine grounds, in fact they can become muddy and stall if you grind that fine, but the moka pot is not a very effective brewer at extracting the coffee, so grinding this coarse will probably have you perpetually below even a 17-18% extraction.
Good discovery! I use an upside down V60 for this purpose.
I always set mine inside the hole on my cast iron skillet. Gotta do what ya gotta do.