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PostPosted: Tue Jan 30, 2007 6:35 pm
by zix
Tjaba Terje!
I absolutely agree with Terje about fresh roasts for the moka pot. A bit of acidity and fizz to balance out the bitterness of the hot moka pot brew is not a bad thing. Underextracting with a fresh roast used to be my recipe for a successful, strong but still slightly sweet moka pot brew.
I also used to like to roast rather dark, which of course takes out a bit of the acidity, don't know if Terje agrees with me there.

PostPosted: Tue Jan 30, 2007 8:42 pm
by GeorgeW
I have to say that my Moka brews are not bitter at all. The only way they would be bitter would be if it was brewed at too high a heat or I had allowed the coffee to boil when it had filled the upper chamber. This can be a problem with the larger pots as they tend to need more heat than the small ones.

I tend to make huge mugs for breakfast but I watch it carefully and am rewarded by a brew both strong and mellow.