Trying to understand my 6-cup moka...
Hello, I have bought a 6-cup stainless steel moka "China edition" (if you know what I mean) and I am facing some difficulties regarding the taste. I am not sure what to adjust and how it will affect the taste. I like my coffee when it's acidic.
Here is some information about my moka:
The basket holds 26 grams of medium-light roast coffee when filled to the brim, no tempering;
The tank holds 320 ml of water when filled almost to the valve level;
When the brewing is done, there is ~70 ml of water left in the tank.
I am using Timemore C3 ESP manual coffee grinder with 1.4 clicks (around 460 microns).
I am using almost boiling mineralised water VodaUA, low heat, the brewing usually takes 80 seconds, give or take. I also use a paper filter placing it above the basket.
The questions I have:
When using 320 ml I don't feel any acidity in the coffee, but I wouldn't say that the bitterness is that unpleasant. Should I lower the amount of water or increase the grind size, or both? How will it affect the taste, how to understand what should be the next step? What ratio should I aim for? I know the recipe for 3-cup Bialetti with filter that uses 8.6 ratio (130/15), and for 1- and 2-cup mokas it's 7.5 (60/8 and 90/12) for medium-light roast, but the physics of baskets are quite different for these 3 and the 6-cup so I am not sure how to adapt them properly. What about diluting it with water after brewing, is it ever an option?
So far I have used Peru Amazonas and Honduras Guara Verde, both washed, 2-3 weeks after roasting.