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.
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.