I’m visiting my parents today and they don’t have an espresso machine, so my only option for strong coffee is moka pot. I gave this Italian flag version to my mom a few months back after she tried moka pot at my place and really liked it.
I haven’t made moka for myself since I got an espresso machine, but it’s nice to come back to again. It’s gotta be my second favourite way to actually make coffee, only behind manual espresso, though the end result I’d prefer a pour over to moka (but espresso is still my favourite).
This picture is obviously after I finished making my coffee, I didn’t have the mug on heat or anything. Only realized how it looked after I took the picture and cleaned up.
I recently got a Bialetti Induction. It’s my first moka pot and I’m pretty disappointed so far. It’s giving me very acidic coffee on par with the undrinkable fluids served by most workplace coffee machines.
I hope it’s just my technique and that I’ll figure out how to brew good coffee with it eventually, but for now I’ll just keep doing pour-over (which also uses way less ground coffee, much easier to clean and significantly faster).
Oh, I just read its your first one… Yes, it’s a difficult brew.
Well, that’s encouraging I guess. I’ll try again.
Haha, sorry! By no means I’m an expert but the taste of moka pot coffee in my experience has always been how you describe it, rough. Never quite like an espresso. I like using the machine but I don’t love the coffee it makes. This is what I do: cleaning the pot regulary, boiling the water in the base first and then screwing the top, lower the heat when the coffee starts coming out and adding a filter seems to help.
Ah, I misunderstood. The brew technique itself is sort of rough, not necessarily my technique?
I’ve tried a few different procedures (starting with boiling water in the base versus room temperature; with or without aeropress filter) and have managed to achieve what looks just like what various coffee youtubers describe as ideal, with a slow and steady flow with “creama” and no sputtering. I think the high acidity comes down to too fast extraction, so I’ll try to experiment and see if I can adjust that a little.
I find it difficult to adjust to the induction stove in general. Maybe one of those plates you use with the regular aluminium pot? The stove manual do not recomnend using those.
I had a difficult time getting used to induction in the beginning, but now that I know how the stove works (and like it) I thought this would work as well. I was hoping to be able to skip the extra tool (the adapter plate), but one complicating factor might be that the induction elements on my stove are just on the threshold of the base of my moka pot. So it might be that I’m getting some uneven heating? Not sure yet.