Coffee machine

[V12man]

+1

I have had mine for about a month now. I got the 6 cup and it makes a decent size cappuccino. I am still getting the hang of the perfect time to take it off the heat. if I leave it on for just too long the pressure in the bottom builds a lot(not sure if I can adjust the little pressure relief valve) and then it sprays out the top quite hectic and has actually sprayed some coffee right out onto the stove. Also when it builds up that much you can actually see the coffee is weak as the colour is very pale. Otherwise it makes a good cuppa.

You need to adjust your grind a bit - probably finer, or alternately add more coffee - again - using a scale is useful sometimes.

[Snailtrail021]

Finally got myself a 4 cup bialetti/Moka pot. Not new to it, but this is MY first one, any tips/tricks or advice from the guys using this for long? I want that perfect cup of coffee

 

1- Preboil water (prevents burning coffee grounds as its hot for shortest time possible

2- Grind as below 

3- Fill grinds to top of cup but don't tamp, just loose fill and shake to flatten, wipe any excess off the narrow top lip of cup

4- Turn on heat (I go either 4 or 5 out of 6), mid to mid high best but def not too hot

5- Fill water to level of blowoff valve and put base on heat(more seems to cause issues with incomplete brews)

6-  Drop coffee holder into base and screw on top (if plate is hot and water boiled, it will start boiling again soon, so need to be quite quick)

7- Leave top open and watch it! It will start percolating through quite soon so don't wander off (especially if its open, if you forget then you will turn around to a nice coffee fontein!)

8- Once coffee starts coming out the spout, consider turning down the heat.

9- I aim for around 30-45sec for full brew (4 cup bialetti) Moderate heat by lifting pot off plate to slow down.

10- Once 3/4 full, take off heat, sometimes necessary to dunk base in water to stop boil, otherwise placing on a cold plate is enough to stop boil.

 

Key points - 

-Flow should be consistent and smooth, spitting and hissing anywhere through the percolation means something has gone out of whack, likely too much heat.

-If it tastes burnt then likely you let it hiss/spit, that means superheated steam was pushed through the coffee grinds, burning them and ruining the taste (unless maybe it is crazy dark roasted coffee)

-If the colour is thin and not dark then likely too coarse grind, and will flow through very quick = under extractiom 

-You'll need to fine tune grind. Too coarse will mean flow too quick and likely to spit, too fine and the flow will be too slow and it'll burn

-Dont wash it! You really taste the aluminium when its clean (if aluminium pot), rather just rinse it. If you do wash it do a few burner brews of shitty coffee.

-What is key is to be consistent in fine tuning it, I did quite a bit of fiddling to get the above working for me (above is also my take on internet knowledge) and certainly the most useful bit of advice is to only change one thing at a time, otherwise you can't really fine tune your changes. 

-Essentially the key variables are heat and grind, get those right and then fine tune duration of extraction. Keep everything else consistent (water level, amount of coffee, process etc)

-It can all happen quite quick, especially if you are trying to also do the milk! 

 

-Don't leave the base screwed on tight after use, it causes the seal to perish, at the least just unscrew the base half a turn to take the pressure off.

 

You need to adjust your grind a bit - probably finer, or alternately add more coffee - again - using a scale is useful sometimes.

 

 

Agree, not quite as fine as espresso (which should be almost powdery), with moka pot aim for something a bit coarser.

Shops often get it wrong and give you espresso grind. Get back behind the counter and see what it looks like. Or get them to split the bag with 2 different grind coarseness for some fine tuning at home!

Edited July 21, 2016 by Snailtrail021

[V12man]

 

 

Agree, not quite as fine as espresso (which should be almost powdery), with moka pot aim for something a bit coarser.

Shops often get it wrong and give you espresso grind. Get back behind the counter and see what it looks like. Or get them to split the bag with 2 different grind coarseness for some fine tuning at home!

Shop ground coffee is by definition (and practically) already stale by the time you get it home - and flavours are already significantly altered for the worse.

 

Admittedly - this is less obvious in a mokka pot than in espresso, but you really need to get a quality grinder (hand or electric) and fresh beans to explore the improvement in taste you can get.

 

You should definately go with fresh coffee and the rule of 15's (google this - there is plenty on the subject) - personally I can taste the difference in post grind time after about 8 - 10 minutes in espresso, and I am happy to demonstrate the difference to anybody who comes to drink my coffee - consider that a standing invitation

[nonky]

Shop ground coffee is by definition (and practically) already stale by the time you get it home - and flavours are already significantly altered for the worse.

 

Admittedly - this is less obvious in a mokka pot than in espresso, but you really need to get a quality grinder (hand or electric) and fresh beans to explore the improvement in taste you can get.

 

You should definately go with fresh coffee and the rule of 15's (google this - there is plenty on the subject) - personally I can taste the difference in post grind time after about 8 - 10 minutes in espresso, and I am happy to demonstrate the difference to anybody who comes to drink my coffee - consider that a standing invitation

 

I cannot agree with you more.  

 

Get the freshest beans possible and (burr) grind them at home.  

 

What happens after that is less important (in my view).  

[Snailtrail021]

Shop ground coffee is by definition (and practically) already stale by the time you get it home - and flavours are already significantly altered for the worse.

 

Admittedly - this is less obvious in a mokka pot than in espresso, but you really need to get a quality grinder (hand or electric) and fresh beans to explore the improvement in taste you can get.

 

You should definately go with fresh coffee and the rule of 15's (google this - there is plenty on the subject) - personally I can taste the difference in post grind time after about 8 - 10 minutes in espresso, and I am happy to demonstrate the difference to anybody who comes to drink my coffee - consider that a standing invitation

 

Yes certainly!!!

 

I swear by my porlex mini hand grinder, and agree that if you are going to go through all the effort then don't waste your time if its not freshly ground. It also really allows you to fine tune beyond what is possible if someone else is grinding a whole bag for you. 

 

But worthwhile electric guys are not cheap, and a hand grinder is a labour of love, so it is possible and worthwhile to fine tune while deciding what to go for in regards to grinding.

[avatar]

I think I had the heat on way too much yesterday, tasted burnt, and lots of spitting out the nozzle at the top. Im using a gas stove, so ill take it easier. Shot for the detailed and useful advice!

 

1- Preboil water (prevents burning coffee grounds as its hot for shortest time possible

2- Grind as below 

3- Fill grinds to top of cup but don't tamp, just loose fill and shake to flatten, wipe any excess off the narrow top lip of cup

4- Turn on heat (I go either 4 or 5 out of 6), mid to mid high best but def not too hot

5- Fill water to level of blowoff valve and put base on heat(more seems to cause issues with incomplete brews)

6-  Drop coffee holder into base and screw on top (if plate is hot and water boiled, it will start boiling again soon, so need to be quite quick)

7- Leave top open and watch it! It will start percolating through quite soon so don't wander off (especially if its open, if you forget then you will turn around to a nice coffee fontein!)

8- Once coffee starts coming out the spout, consider turning down the heat.

9- I aim for around 30-45sec for full brew (4 cup bialetti) Moderate heat by lifting pot off plate to slow down.

10- Once 3/4 full, take off heat, sometimes necessary to dunk base in water to stop boil, otherwise placing on a cold plate is enough to stop boil.

 

Key points - 

-Flow should be consistent and smooth, spitting and hissing anywhere through the percolation means something has gone out of whack, likely too much heat.

-If it tastes burnt then likely you let it hiss/spit, that means superheated steam was pushed through the coffee grinds, burning them and ruining the taste (unless maybe it is crazy dark roasted coffee)

-If the colour is thin and not dark then likely too coarse grind, and will flow through very quick = under extractiom 

-You'll need to fine tune grind. Too coarse will mean flow too quick and likely to spit, too fine and the flow will be too slow and it'll burn

-Dont wash it! You really taste the aluminium when its clean (if aluminium pot), rather just rinse it. If you do wash it do a few burner brews of shitty coffee.

-What is key is to be consistent in fine tuning it, I did quite a bit of fiddling to get the above working for me (above is also my take on internet knowledge) and certainly the most useful bit of advice is to only change one thing at a time, otherwise you can't really fine tune your changes. 

-Essentially the key variables are heat and grind, get those right and then fine tune duration of extraction. Keep everything else consistent (water level, amount of coffee, process etc)

-It can all happen quite quick, especially if you are trying to also do the milk! 

 

-Don't leave the base screwed on tight after use, it causes the seal to perish, at the least just unscrew the base half a turn to take the pressure off.

 

 

Agree, not quite as fine as espresso (which should be almost powdery), with moka pot aim for something a bit coarser.

Shops often get it wrong and give you espresso grind. Get back behind the counter and see what it looks like. Or get them to split the bag with 2 different grind coarseness for some fine tuning at home!

[BDF]

Shop ground coffee is by definition (and practically) already stale by the time you get it home - and flavours are already significantly altered for the worse.

 

Admittedly - this is less obvious in a mokka pot than in espresso, but you really need to get a quality grinder (hand or electric) and fresh beans to explore the improvement in taste you can get.

 

You should definately go with fresh coffee and the rule of 15's (google this - there is plenty on the subject) - personally I can taste the difference in post grind time after about 8 - 10 minutes in espresso, and I am happy to demonstrate the difference to anybody who comes to drink my coffee - consider that a standing invitation

Where and when can I come?

[Flippa]

I think I had the heat on way too much yesterday, tasted burnt, and lots of spitting out the nozzle at the top. Im using a gas stove, so ill take it easier. Shot for the detailed and useful advice!

 

Gas stove? Slow heat, as low as possible. Pre-boiling water is quite important when using gas.

[Bobbo_SA]

Ok, while we are on the topic...

 

I burnt my moka pot some time back, after buying it I was running some "cheap" coffee through it and got distracted. The outcome is that the base that had some type of coating (doubt it being anodized) discolored quite badly, inside though it looks ok. 

 

Question is, would it still be safe to use? I could strip / polish the outside, I'm just more concerned that the heat could have affected the aluminium inside somehow?

[cfcjim]

Ok, while we are on the topic...

 

I burnt my moka pot some time back, after buying it I was running some "cheap" coffee through it and got distracted. The outcome is that the base that had some type of coating (doubt it being anodized) discolored quite badly, inside though it looks ok. 

 

Question is, would it still be safe to use? I could strip / polish the outside, I'm just more concerned that the heat could have affected the aluminium inside somehow?

There's no proven health risks from aluminium cookware whether it be pans or coffee making equipment.

Lots of wholly inaccurate scare stories though.

[cfcjim]

Here's a peer reviewed study about aluminium toxicity.

 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2782734/

 

The answers are there if you can wade through the academia.

[mtb impi]

Any hubbers got some experience with Miele (bean to cup) machines? They look pretty neat.

 

Also ...

 

I dont have a gas stove at home and would like to use a mini gas burner for my Bialetti, not necessarily a msr/cadac camping/hiking product. Any ideas would be appreciated. 

[mon-goose]

did anyone go to the recent coffee and chocolate expo? And did anyone try coffee at the BRU Coffee Roasters

[Snailtrail021]

I don't like that I can taste aluminium from the moka pot, wouldn't mind a stainless one. Scaremongering aside

[Guest notmyname]

Hi all. Quick question, best cup of coffee in Gauteng? Sort of spruit area and surrounds. Coffee shop specific outlet. My lady doesn't like coffee but I'm sure it's because her experience has only been dried turd instant.

[the nerd]

Hi all. Quick question, best cup of coffee in Gauteng? Sort of spruit area and surrounds. Coffee shop specific outlet. My lady doesn't like coffee but I'm sure it's because her experience has only been dried turd instant.

 

Stoneridge in edenvale, not far from the spruit... easily one of the best in JHB.. 

 

Royal Coffee Roasters...