Comments on: Videocast #4 – Stove Top/Moka Pot

By: Copyright Square Mile Coffee blog: Moka « indiraganesan's Blog

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By: Tony

Tony — Sun, 28 Mar 2010 16:09:37 +0000

The one thing I do not like about the moka is for me it always make a cloudy cup of coffee and overly strong without the flavours I know are there from using the same coffee in an espresso machine. It does not matter what way I brew coffee with the moka I think a lot of the flavour is lost, maybe just not for me.

By: Jamie

Jamie — Sun, 24 Jan 2010 00:29:52 +0000

I’ve been doing much the same but with a finer grind with great results.

For those that are concerned about boiling the water twice there is a simple solution, don’t boil the water the first time. Most kettles get quiet right before they boil so just take it off the heat at this time. The idea is just to reduce the time the ground coffee is in contact with heat.

By: Dylan Allen

Dylan Allen — Fri, 22 Jan 2010 14:53:20 +0000

Great video! I am a huge fan of the Moka Pot, and the advice about using it is very diverse, and there are so many factors that affect flavor. One question that I have. What temperature would you use on a stovetop? I started with medium to medium hight, but it seems like getting closer to high produces a better result. However, I am not accustomed to double boiling the water, I am with Jason on that one, and that may affect what the best temperature would be.

By: Jason Coffee

Jason Coffee — Thu, 21 Jan 2010 04:32:00 +0000

Great well put together video.

The only one thing I did not agree with was boiling the water prior to putting it in the stove top brewer. Boiling water twice over under oxygenates the water. Meaning the more you boil water the more oxygen you are pulling out if it. And when it comes to coffee the thing that will affect it’s flavor more than any other one thing is the water. Whether it comes from a bad source or is handled improperly during the brewing process.

Just an observation. Overall an awesome video. I love the music to btw. Great energy, made me want to grab my stove top brewer and stay up late tonight with a cup of joe.

By: salsero

salsero — Wed, 16 Sep 2009 23:32:03 +0000

Great video on this poorly understood topic. Basically, everything I thought turns out to be wrong! Thanks.

By: James P

James P — Thu, 21 May 2009 09:17:27 +0000

Having watched quite a few videos on moka pot brewing, this is by far the best out there. Well edited & and all the advice is spot on! Thanks for taking the time to put this up… [London, UK]

By: Andre

Andre — Mon, 23 Feb 2009 09:52:17 +0000

Really cool video.

Thanks for the cold wet cloth technique.

By: Alexandre

Alexandre — Mon, 23 Feb 2009 01:41:43 +0000

Interesting approach. Not sure I agree with the specifics but if it gets people interested in moka pots, all the better.
By the way, Bialetti came out with the Brikka design, several years ago. It has a widget in the top part of the moka pot which helps build up a bit of pressure. The coffee comes through tiny holes in that widget. The result is a crema-like emulsion which makes Brikka-made coffee between moka pot and espresso. Some participants in a long forum thread on CoffeeGeek have said that they find Brikka closer to espresso than to moka pot. Still, it’s a very different drink. For instance, moka pots (including Brikka) are less sensitive about grind.
As for coarse grinds, they can work but it’s also good to experiment with different grinds, depending on the coffee.

By: Chris

Chris — Sun, 22 Feb 2009 22:20:27 +0000

Thanks for the video guys, lots of great ideas. I know talking about grind is difficult and relative, but can you give us a rough starting point? Are you talking in the drip range? Or French press, or somewhere else?

I’ve been grinding somewhere between espresso and drip thus far, but will be trying coarser right now!

Again, thanks!
Chris