Espresso style coffee - my moka pot recipe
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- Опубліковано 29 бер 2023
- Runny nose moka pot recipe video. Feel free to comment with suggestions or questions.
FAQ:
Grinder - Normcore V2 (18-22 clicks setting)
Moka Pot - Grosche 3 cup
Beans - Locally roasted medium espresso blend (Alchemist Coffee) - Ігри
Just use what works for you. Hot clean water and quality coffee beans is all i need to make nice coffee. Can add milk and enjoy
I use room temperature water.
Because when I used hot, it came out sour.
How about this coffee, not too strong?
i have been making mixed drinks lately so sometimes i will use cold water and sometimes hot, depending on how fast i want the brew, but in milk drinks its hard to tell the difference. If i want it black I will make it with hot water and it tastes a lot better, the grounds dont heat up while youre heating the cold water for longer. I like strong coffee so its not too strong for me!
My only question is it will always look like swamp water
with this method yes! i actually recently started using an aeropress filter in addition to the natural metal "grate" built into the moka pot and it is much cleaner.
good video :)
This is not a recipe'. This is.just the standard way of making coffee with a moka pot.
a method of making something in step by step detail is a recipe.
Building a house, step by step, is a recipe'?
Great video! Almost perfect!
Bialetti scientifically designed the moka pot to use room temperature or cold tap water, preferably filtered to prevent clogs from minerals, or bottled water. The hack of starting with boiling water is unnecessary and can damage the pressure valve. The coffee needs time to bloom and the pot needs time for the gasses to create the right pressure.
Bialetti says official correct grind is medium-fine and it should be loosely filled to the rim of the basket. Shaking it to settle it can pack it, so it's better not to shake it, but just level it off with your finger.
The only video that teaches the correct traditional Italian way to make moka pot coffee, since 1933, is "Annalisa J moka pot." Her method makes perfect coffee every time. She saved my coffee after UA-cam hacks messed it up.
Además no hay necesidad de quemarse por intentar ser mas chic
@@xotaelexotaele2993 Correct! The Bialetti instructions make the best flavor! ☕ 😊
Another good video is, "Il Barista Italiano Detailed Moka."
Bloom happens when the grounds get wet and then CO2 is released. She mentions nothing about which is better hot or cold water to start. The idea of using hot water is so that the coffee does not get heated while it waits for the steam to build and create the needed pressure to push the water thru the funnel. It is not bloom that builds that significant amount of pressure, in fact, she makes no mention of bloom in her video. The CO2 gasses vents thru the funnel as it gets wet and happens in 30-45 seconds.
@@blackdrumpf-willyoushutupm4800
Her video has subtitles in the lower left that say to fill the reservoir to the valve with water and then "Boil," as she pours the water from the reservoir into the kettle on the stove to boil it before she pours it back into the reservoir.
The Moka does not work by steam and it's never supposed to boil! It works by Expansion Pressure, as it gradually heats the air, water, and vapor (not steam) until it expands and creates enough pressure to push the water down and up through the pipe.
The Moka pipe extends far below the surface of the water, so steam can't go up through the pipe, only hot water flows up through the pipe.
Water gives off invisible vapor at every temperature below the boiling point of 212° F. Even cold water gives off vapor, that's why a glass of cold water eventually evaporates until it's empty as the cold water becomes vaporized and mixes with the air.
Water boils and produces steam at 212° F. That temperature is too high for a good-tasting coffee extraction.
The National Coffee Association USA says: "Your brewer should maintain a water temperature between 195 to 205 degrees Fahrenheit for optimal extraction...water that is too hot will also cause a loss of quality in the taste of the coffee...Cupping quality standards suggest brewing at 200˚ F."
The Specialty Coffee Association says: "Water temperature plays a crucial role in espresso extraction. To produce high-quality espresso, your brewing water should sit within an ideal temperature range of between 92°C and 96°C (197°F and 205°F)"
So as you can see, if you fill your Moka with 212° F boiling water and set it on the stove, it's quickly going to return to the boiling point of 212° F, which is too hot for a good-tasting extraction.
So the Moka was designed to brew the coffee at a temperature lower than the boiling point of 212° F by using expansion pressure, not steam. When you fill the Moka with cold or room temperature water and slowly heat it, the air, water, and water vapor gradually expand to create enough pressure to push the water down and up through the pipe to bathe the coffee powder at a temperature that's lower than the 212° boiling point, and it bathes the coffee for a longer time for a good extraction.
The Moka pot creates aprox 2 bars of pressure by gradually heating the water, air and water vapor over a low gas flame or a preheated medium electric stove.
I asked a family member about this, he's a retired aerospace engineer, who was the lead engineer on big projects in nuclear and petroleum industries, and for NASA. He said cold water contains more molecules than hot water does, so when cold water is heated it expands more and creates more pressure than hot water does.
I'm familiar with the myth that starting with hot water prevents the coffee from being exposed to too much heat and scorching. That is false! You're more likely to scorch your coffee or make it bitter by starting with hot water.
The Bialetti way to prevent scorching and over-extraction is:
1. Fill the reservoir with cold or room temperature water till it touches the bottom of the valve.
2. Fill the basket with medium-fine ground espresso powder until it's even with the rim and don't press it down. Use a spoon handle to scrape the top level with the rim.
3. Wipe away grounds from the rim and threads, and screw it together tightly.
4. Cook on a LOW gas flame or a preheated medium electric stove.
5. The instant you hear it begin to gurgle immediately remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. (This prevents scorching and over-extraction.)
6. Quickly stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
7. When you unscrew the Moka to clean it, you'll see leftover brown water full of fines in the bottom, and that is good! You don't want that leftover water in your cup because it's not clean and it's not the best-tasting extraction.
See videos: "Il Barista Italiano Detailed Moka" and "Italian with Bri Moka" and "Annalisa J Moka pot," plus read the Bialetti instructions.
Bialetti has been preferring the Moka for 90 years, and they have their own Science and Engineering Department for state-of-the-art scientific testing and professional taste testing. They know how to get the best results from the Moka. They can afford the best testing because they gross $200 Million US dollars per year! So Bialetti can do much more and better testing than any Specialty Coffee influencers on social media can do!
When people complain about Moka coffee not tasting good, they're not following all the Bialetti instructions or advice for brewing and cleaning.
@@photina78 What do you think steam is? Its water vapor that builds and creates pressure within. Call it what you want, but the steam is what pushes the surface of the water down so that it can then go up the funnel and wet the grounds. I dont need to cut & paste internet articles to try and prove my point. I worked on boilers in a co-gen plant that operates thru tremendous amount of steam that perform the work. Its not rocket sciene. When it says to boil the water in her 'subtitles' it does not say what the current temp of said water is before it begins to boil. All I am saying is that by lessening the time it takes to get water to 'boil' it also means less time to expose the coffee to unnecessary heat before it starts to brew. I can understand your being adamnant that you want to 'correct' everyone who disagrees with you but give me a break and give some ppl who use common sense a chance to share their opinion and not quote articles.
Thank you but maybe a little background music next time?
thanks but no this is just for someone wanting a little perspective on the different methods for brewing as they get started with a moka pot, not posted for entertainment
Moka does not make espresso and never will
thats why its called "espresso style" its a strong coffee. its literally the title.
many many companies does call it espresso@@AudiuX
Coffee is coffee... quality and how u make it is what matters. 😮
There is no universal standard definition for espresso and its method. It’s generally made by forcing hot water through finely ground coffee to make a concentrated coffee beverage.
Moka pots do this.
You have control over the ratio as well with a moka pot, and the intensity can get pretty close to that of a modern espresso shot.
@homedepotindustrialfan936 well ,it doesn't taste like espresso made by coffee shop
and the day was gone.