So far it’s a bit on the weak side compared to same beans doing pour over.
I’ll try grinding a notch finer and longer slower brew. It may be partly a matter of seasoning the new pot too.
Any other tips from Bialetti vets?
I am happy to report, having bounced off of aluminum moka pots in the past due to metallic taste, this steel Bialetti one does not have that issue.
Perka-perka y’all!
https://www.youtube.com/watch?v=BfDLoIvb0w4
This is the best possible resource on moka pot brewing. There’s two more in the series, but this is a great way to understand how to get the best possible coffee out of your pot.
Thanks, helpful. Hoffman mentions Wired Gourmet’s video (link 👇) which I also found helpful.
Initial experiment was a definite improvement.
Wired Gourmet: Moka Pot Voodoo: Real Espresso Flavor | youtube
If your mocha pot is coming out weaker than pour over, something is very wrong.
Mocha pot grinds should be closer to espresso grinds than pour over grinds, have you adjusted your grinder? What grinder are you using?
Do you fill the basket all the way? You don’t need to tamp but the basket should be filled to the top.
What are the tasting notes, is it astringent?
Not filling the basket is a huge culprit in my experience. If your not adjusting for acidity in a Moak pot, needs more coffee
I’m shocked that it’s weaker than pour over; I didn’t think a moka pot was capable of that. Are you filling the bottom chamber to just below the safety valve or going over it?
When I grind for my pot I grind finer than I would for a pour over. How fine have you been grinding?
Just below valve. Tried several grinds, hot and cold starts. No significant effect.
BUT, as mentioned under other comment, watching Hoffman and Wired Gourmet’s vids helped a lot.
Apparently the default Mokka pot guidance just results in sub-par coffee. But probably good enough for casual drinkers.
I’m past the rubicon on coffee expectations though. It wasn’t cutting it for me.
Main thing seems to be stop brewing before you hit the famous sputtering gurgle. Either less water in or just stop the heat once you hit goal volume.
With optional fussiness around moving pot on/off heat to manage temperature and flow.
Fussy town. But that’s where I live.
I have used a Tupperware full of tap water to stop the brew process. That’s slightly less fussy than hovering it over heat. Worked pretty well.
“Breaking in” a stainless steel moka pot? What would that do?
Maybe nothing. The notion of ‘seasoning’ the pot, if that’s a thing at all, may be more relevant to the aluminum ones. Aside from the factory recommended initial 3 priming brews.
