by zix » Tue Feb 05, 2008 10:20 pm
A good list there, Odello!
I am not italian, so perhaps you might be inclined to ignore my comments regarding moka pot use, but here goes anyway:
On e) I would suggest: turn the heat off after the first drops have come out. If you have a fast gas oven, turning the flame down (not extinguishing it) when you see coffee coming out might be a better idea. A slow, even extraction is better than a fast one.
You might also try not to drink the last third or so, instead, pour the first two thirds up into the cup(-s) while coffee is still oozing out . Personally, I think the last part tastes bitter and watery anyway, losing this means you get a stronger and sweeter brew.
Stirring with a spoon is a really good idea, if you drink all of it. The brew should be mixed, and it is true that it really isn't (unless you let it sit for several minutes so the convection fixes the mix, but then it will be cold when you finally get to drink it...).
Grind for a moka pot should not be too fine. Espresso is too fine. You will be better off with fresh, even very fresh coffee, coarser ground. The Brikka moka pot is another story, it can take a finer grind.
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