I thought I'd start a thread on these now given there's has been another Moka Pot video pop up on YT from Sprometheus: https://youtu.be/oOEhBU99_Tw I didn't think there were any more ways to over complicate a Moka Pot, but there you have it. Being a sucker for these things I'll give it a go this weekend. I do already follow the 'hoffman' method and use an AP filter, which certainly improve the quality in the cup, but this seems a bit of a stretch. We shall see.

Brews/Pour-overs are always interesting. I can see threads on AeroPress and V60 popping up soon! @"PortafilterProcrastinator"#p1309 Let’s know how you got on.

This certainly grabbed my attention because the moka pot was my main brew method for many years, I have a collection of these things. As one of the commenters on the video has already said, Sprometheus has taken a simple, easy process and made it fussy and complicated; and yes, I'm going to try it!

So I got around to it today. Massive faff for the first try. That said, it was tasty. Tasty enough to be worth it? I will find out over the next few days. I am now off until the new year and with no new espresso machine to play with, I might as well occupy myself with this. For what it's worth, I am using a three cup alessi. I tend to grind at 35 on the Niche for a Pot, but might experiment given the bloom. Thoughts: 1. Ignore the weights Spro uses. You have to go based on your pot. Weigh the amount of water it takes to fill the base. (In my case, 150g) Then you know your rough limit. 2. Back off the full weight of coffee you normally put in. It does bloom a bit so you don't want it getting messy. 3. You can't get much water in for the bloom. I weighed 16g into the filter/ holder and got about 17g of water in too. So that makes me think the base needs more water in it next time. 4. Pre-boiling means everything is very hot when you bloom and put it all together. This means more trial and error I think. Next time I will be able to bring it all together quicker and I will also compare with a 'normal' method (pre-boiled water and AP filter paper).

So having made a few brews both with and without the bloom it does seem as though some of the flavours become more pronounced. For my current Kenyan Mikari AA, the peach becomes more pronounced. I can't see it being a regular thing for me. Perhaps when I've got a bit more time, but it adds a step and faff and more thinking - not what the Moka Pot is about for me.

I go through stages and use brew kit constantly, then not for ages. It has been a long time since |I dabbled but Moka pot then French Press are my two favourite ways. I have tried the long steeps with a CCD but find the result not worth the wait! |I might dig my Moka out later!

@"PortafilterProcrastinator"#p2197 The problem I always had with the stovetop ones was a little bitterness in the cup…but perhaps I was using them wrong. I can't use it any more because I now have an induction hob, and it doesn't work on induction.

I bought a stainless steel pot specifically for that reason, and I know that you know you cam buy those ring things to sit the stove on!

@"dfk41"#p2202 Completely agree on the usage point. I've not used my pot for a while, but now I'm using it again I remember everything I love about it (and some things I really don't!). I do however prefer my CCD to French Press, but that also helps fit with my mornings if I am WfH or at weekends. I can put a long steep on and make a v60 or Moka Pot for immediate drinking, then get a few things done and have another coffee ready to go an hour or so later. @"DavecUK"#p2203 Bitterness was cut down massively when I started using pre-boiled water and then again when I started using an AP filter as well. The AP filter makes the cup very clean, but you still get the richness characteristic of the MP. I sandwich my AP filter between the metal filter and the gasket seal. Keeps it in place better than any other way I've tried.

https://youtu.be/upgQsA5kLAk Hoffman was listening…

Moka Pot

Baldrick

Hoffman was listening…

PortafilterProcrastinator

Baldrick Thanks for that! I know he’s marmite, but I like him and find his passion and desire to look at things in great detail very interesting and entertaining. I’ll be watching the video next year with interest.

Given what he says about the Moka Pot metal filter and characteristic texture it produces, I wonder if a puck screen might be good/ interesting to try instead of an AP filter. Hmm.

PortafilterProcrastinator

@DavecUK

I’ve got an induction hob and alu pots - I use a frabosk (Amazon special) plate and it works well. You are however left with a disk of incredibly hot steel that retains its heat for a while.

I think Bialetti do one too which has a handle, so you could run under cold water easily.

dfk41 which one did you buy? My dad has one from Pezzetti, which looks good from the outside, but I really don’t taste the inside. All looks a bit flimsy and everything pressed together, plus the shape means you can’t clean it very well.

PortafilterProcrastinator

So the next video in the series is up:

Mainly foundation laying for the next videos, but a few hints and pointers on where it might be doing.

Interesting comment on grind size RE the Niche and the observations about diffuser plates mirror my experience.

PortafilterProcrastinator

So looks like only one more video:

I’m quite disappointed to be honest.

After all of the effort that went in to making the frankenmoka(s), there was surely some mileage in another more detailed video looking at pressure and temperature. Seems like a wasted opportunity given all the data.

Some interesting observations on pre-heating the water and to what temperature as well as ‘temperature surfing’ depending on roast level - I’ll try experimenting maybe, but not sure there’s a great deal there.

Java_avaJ

Well I’ve found it gives a much better taste, still the strong moka taste but much less bitterness, I don’t as yet have any filters to try those too, but so far much better.

PortafilterProcrastinator

Java_avaJ Maybe I expected too much. Just doesn’t seem much different to the last ‘ultimate’ recipe. But then maybe that’s validation in itself.

It just seems like there could have been a lot more exploration given how much data was being collected. I’ll watch the second video again later.

Berryterry

Honestly the only piece of kit i never drank in my many years in the coffee and all gears i tried was The Moka!! Should i get into it? How is the taste?

PortafilterProcrastinator

Berryterry I certainly think it is different enough and has its own characteristic flavour to make exploring it worth while.

Java_avaJ

Berryterry I think the taste is deep, rich and strong - much more like espresso than anything else. Interesting to hear how others might describe the taste.

HVL87

PortafilterProcrastinator I think his “ultimate” recipe is there to get the best results without complicating the process too much. Same goes for his aeropress recipe. Like you said it’s validation that his previous recipe was more or less optimal.

PortafilterProcrastinator

Java_avaJ I’d agree with that.

I’d call it intense too.

The biggest improvement for me was an aeropress filter. The flavour clarity improved massively. Reducing the fines in the cup is a big benefit, as with any brew method.

Pompeyexile

Got to admit I’ve always found my Moka Pot coffee a bit harsh. Plus, it has always been a bit of a balancing act putting it on my gas stove, so i’ve ordered a Bialetti heat dispersion plate and I’ve got plenty of Aeropress filters, so I’ll give it a go and see if it’s more palatable.

PortafilterProcrastinator

Pompeyexile Hopefully you’ll taste a big improvement.

One thing I would say about using an AP filter - depending on the size of pot you’re using, you can sandwich it between the metal filter disc and the gasket seal. I find this a lot more reliable.

Pompeyexile

PortafilterProcrastinator One thing I would say about using an AP filter - depending on the size of pot you’re using, you can sandwich it between the metal filter disc and the gasket seal. I find this a lot more reliable.

Good tip, I’ve just looked and that would work on mine.

Maybe I should start a ‘TOP TIPS’ thread….

PortafilterProcrastinator

Pompeyexile How are you getting on with your heat plate?

The one thing I’ve not seen with my set up, is the same yeild from a lower temperature, or leaving it to the retained heat in the plate. I always get a higher yield keeping low-medium heat applied to very near the end. I do turn it off at the end as it slows it all down before quenching the base.

Pompeyexile

It has literally only arrived this morning so I haven’t had a chance to use it yet, but once I do I’ll let you know.

dfk41

Never mind Hoffman! This guy puts together some really good, informative videos!

PortafilterProcrastinator

dfk41 Wow, that was quite an experience.

I certainly enjoyed watching it, don’t agree with everything he said (blade grinder?!) but it is yet another take on what is meant to be a very simple be method.

Will watch the ‘Advanced Moka Voodoo’ video to at some point.

Elcarajillo

During the hot spell I broke out the Moka pot instead of having the espresso machine on all day.

I noticed the seal was a little firm, I began looking for silicone seal replacements, the quality of many of them seems dubious to say the least.

Does anyone know where to obtain quality silicone seals for 6 cup Moka pot ??

PortafilterProcrastinator

Elcarajillo What brand is your Moka Pot? I have a 6-cup Alessi but when I went looking for a replacement seal couldn’t find anything I had confidence in over and above the Alessi own brand version (however overpriced).

It is probably worth measuring the ID/ OD and thickness and going from there. There seem to be a few options on ebay and the like, but as I say, whether or not they give you confidence is another matter.

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