Comments on: How to Make Moka Pot Coffee

By: saruman84

saruman84 — Mon, 07 Dec 2009 09:52:17 +0000

Thanks for the vid! …
Thanks for the vid!

By: poperaqueen

poperaqueen — Mon, 07 Dec 2009 09:52:17 +0000

Very informative!
Very informative!

By: endorphine99

endorphine99 — Mon, 07 Dec 2009 09:52:17 +0000

Grind your own …
Grind your own beans, dont forget to exercise.

By: festremadoyro

festremadoyro — Mon, 07 Dec 2009 09:52:17 +0000

WTF? Drinking a …
WTF? Drinking a moka coffee in a mug?

By: samn100

samn100 — Mon, 07 Dec 2009 09:52:17 +0000

not the fat …
not the fat again. Good coffee

By: MeganNeher

MeganNeher — Mon, 07 Dec 2009 09:52:17 +0000

I had an incredible …
I had an incredible cup of Moka Pot Parisi coffee and I can’t wait to try it at home. Thanks for showing me how.

By: ParisiCoffee

ParisiCoffee — Mon, 07 Dec 2009 09:52:16 +0000

Great question! …
Great question! It’s a recipe that’s certainly open for experimentation: a coarser grind works, depends upon the roast. We like our Italian-”style” american espresso only slightly lighter than caffe roasts. Finer grind equals more surface area for extraction. Can also depend upon brewing from ambient water temp vs. pre-heating the water so the brew time is only about a minute. Play with the roast, grind and you can dial in your pot to give exactly the cup you want. Mmm, now I’m thirsty.

By: mindflashbr

mindflashbr — Mon, 07 Dec 2009 09:52:16 +0000

Bialetti (the moka …
Bialetti (the moka pot maker) says that we should use a coarser ground, not the extra-fine espresso ground. Why do you do the opposite?

By: ParisiCoffee

ParisiCoffee — Mon, 07 Dec 2009 09:52:16 +0000

Yeah not all pots …
Yeah not all pots are created equal…but water-to-coffee ratio and grind are the most important pieces for good extraction – fine grind, 6-7 g of coffee per oz of water – you’ll get pressure if the cap’s tight, just wait for the steam. The Burn flavor is more likely your roast…MP brewing tends to bring out the darker elements (w/fine grind) and if you start with an over-roasted espresso, you’re probably tasting that… experimenting with different roasts could help..

By: benjorgensen1

benjorgensen1 — Mon, 07 Dec 2009 09:52:16 +0000

well i geuss its a …
well i geuss its a matter of propper useage as well. i found that the water level in the bottom part had a huge effect on how it brewed. i tryed fine grind and coarser grinds, but either way i could never get it right. i think the holes in the filter areway to big in the one i got. they are about 3/32″. id like to see one that has the same size holes as a portafilter. also i think it probably very important to get the presure right. am i right? takeing it off the stove as soon as its flowing?