Coffee for moka pots

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Coffee for moka pots

Postby Terje » Fri Feb 10, 2006 1:59 pm

This isn't the same as espresso I suppose but since it is one of the ways I brew coffee it is a subject that interests me. My conclusions so far...

All the african coffees I've tried, from Yirgacheffe to Kenyan AA, are great in the moka pot but even better in a press pot.

This is more or less true with the latin american beans I've tried too, with one exception: the Brazilian beans, both the cheaper ones and Santos. They are brilliant in the moka pot and not better in the press pot.

Now... Old Brown Java, Monsooned Malabaar and the beans I got from Sri Lanka, all three with a distinct asian flavor that is dark and earthy with very little acidity, as well as the more expensive robustas I have (don't know where from), these are all best in the moka pot IMO.
Different beans and a frying pan, Zassenhaus grinder and a couple of moka pots...
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Postby Aadje » Fri Feb 10, 2006 2:19 pm

Where do I get monsooned malabar in Holland?
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Postby Delphium » Fri Feb 10, 2006 3:09 pm

Aadje wrote:Where do I get monsooned malabar in Holland?


http://www.ongebrand.nl

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Postby Steve » Mon Feb 13, 2006 11:57 am

Terje, I'd expect what your finding there in general terms.

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Postby Terje » Wed Feb 15, 2006 6:54 am

Steve, my english isn't that good. I don't follow you here. Please elaborate.
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Postby espressomattic » Wed Feb 15, 2006 9:08 pm

I find the daker the roast is more suitable for the Moka Pot. Quite acidic beans like Ethiopian just don't cut it IMO. Robusta is a must also IMHO. Incidently I have found the Clebes Kalosi is class in the Moka. I may dare to add my fav Robusta Later!!!!
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Postby Steve » Fri Feb 17, 2006 12:25 am

Sorry Terje

Kenya and Yirgacheffe in the french press I would think would be better

Brazilian better in the moka pot

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Postby Aadje » Fri Feb 17, 2006 10:59 pm

Bought a sack of beans today which didn't say "100% Arabica", so I suppose there is some Robusta in it . . . what a difference! Like someone smacks you in the face . . . which isn't a very bad thing in the morning, but for after dinner it's a bit harsh I guess.
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Postby espressomattic » Sat Feb 18, 2006 12:06 am

Depends on how much Wine has been consumed...if more than a bottle then Dr Matt would prescribe a double shot of Vietnam Robusta....
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Postby Beanie » Sat Feb 18, 2006 6:15 am

would that be in I-V format, doc Matt?
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Postby Aadje » Wed Mar 08, 2006 12:48 pm

The malabar and the yrgacheffe do taste good in the moka pot, haven't tried brasilian yet.
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Postby GeorgeW » Wed Mar 08, 2006 3:55 pm

That's interesting I'll have to try the Monsooned in my moch as up to now it's always been Old Java.
Think I'll try the Santos also. Personally I find the Monsooned SO perfect for me as an espresso.
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Postby Terje » Thu Mar 09, 2006 11:42 am

Steve wrote:Sorry Terje

Kenya and Yirgacheffe in the french press I would think would be better

Brazilian better in the moka pot

Steve


But... that's what I said! What's wrong with you? Haven't had your coffee yet? :)

African beans, all that I have tried except for the robustas my mom has (keep forgetting where from in Africa), are great anyway you brew them but best in a french press or press pot.
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Postby CakeBoy » Thu Mar 09, 2006 1:46 pm

espressomattic wrote:Depends on how much Wine has been consumed...if more than a bottle then Dr Matt would prescribe a double shot of Vietnam Robusta....


eek :shock:
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