I came across the NOLA style “cafe du mond” coffee which is a coffee and chicory blend. How would you suggest making it with a moka? Start with hot water and let the coffee rise before it sputters too much like regular coffee? Or something else? I’m curious to hear what moka aficionados would do. Just for context I have a bialetti Venus knockoff.
I was using Lavazza Rosá for this, along with a paper filter. The flow was steady, it begun with coffee but later it became very foamy, although with a steady flow on a low temperature setting. I liked the end result. Thoughts?
Another dark roast today with some milk and microfoam. Coupled with music from Van der Graaf Generator. Pawn Hearts is my favorite album from them.
Brew With Community
Thursday, July 23 at 10:00 PM (Rome time).
Well... as the title suggests, there will be an event. But forgive me if some things that are obvious to others aren't obvious to me. I'm brand new to this subreddit, and I was wondering what the event actually involves. Do we all create our own posts at the same time, or do the moderators make a single post where we all comment and attach photos of what we're brewing at that moment?
It’s now been 10 days since I started using my moka pot and it’s seen at least 3 brews per day.
I’ve gone through one can of illy dark roast espresso and realized that a lighter roast is better with my stainless steel pot. I’ve made a few cappuccinos and some iced coffee for my parents. They told me they had no idea where I found out about this but theyre already dreading the day i take it with me when i move out.
Thank you all for pointing me in this direction, in all the years of owning keurigs, ive never tasted as good of coffee as with this pot.
To anyone thinking about getting a moka pot, DO IT!!!
I’ve been using an AeroPress for a little while and having really nice coffee. My 2-cup Brikka arrived yesterday. I washed it all, ran a water extraction only, then over the course of the day made 3 coffees in it and discarded them as advised by the instructions. Today I’ve made my first drinkable coffee and it’s so bitter I’ve had to add some sugar to it. I’ve used cold water as per instructions — is this where I’m going wrong?
Got as a birthday gift, just made first cup….very smooth :-)
Found this in an Airbnb, I’ve only used a Moka-pot a few times with them looking pretty new. This one has an “eroded” hole in the filter, and some black/grey hard scale in the water container. When touching the scale, grey stuff is left on my fingers. Would you feel safe brewing in this?
Hey guys, I'm planning on buying a Bialetti mokapot express. It is mostly to make iced americanos for me and my wife in average 300ml coffee mug sizes. I'm confused between the 4-cup or the 6- cup.
The aim is to get a strong coffee that I can add ice to and a little water as well. We both like decently strong iced coffee so don't want to make a mistake in size. What would be the best size for my situation?
House sitting and accidentally put the flame too high. Tried baking soda + dawn so far. Going to pick up lemons and vinegar tomorrow. Am I out of luck? Should I just buy a new Bialetti?
It's been about 9 months since I tried an error and finally I got the best workflow to make a good coffee.
Recipe: 13g/14g in coarse than usual (I use C5esp at 1.1.2), 90ml of water, water mist spray.
Spray some water into the funnel and the filter gasket 💦 (I do 3), fill in the funnel with coffee then tamp it smoothly by using your palm (it should be a lil mountain) then spray it again until the coffee bed looks dark dry.
Heat the chamber with hot water, wait and see the lil bubble from the base chamber (really really small) and immediately take out.
Set it up the moka pot and using the lowest heat you should get around 11-12s first flow then cool and pour, you will get around 50 - 55ml
What I can promise you will not get a clean cup that there's no charcoal and no high acidity taste by using this method. Let me know later if you already try.
These two are my alternating sources of coffee nowadays, they are quite quirky if compared to my usual Moka Express.
They are beautiful and commercialized by Santo Domingo coffee brand.
They have an electric, a huge one and some with colors.
Pretty much what the title says. Unfortunately this Moka pot was stored with water inside for a really long time.
Is there a solution or should I keep it just a memorabilia?
Taking my Stella moka pot on the camping trip
Show your vintage Moka Pots.
Here is my oldest one.
The writing on the side is different than current models and also the port on the chimney is a single, versus modern double opening.