Moka pots: fill them up all the way?
Вставка
- Опубліковано 11 вер 2024
- So many commenters insist that your coffee will be DESTROYED if you don't fill up the coffee basket all the way. In this video, I test this myth.
Videos mentioned:
My most popular video with over 1100 comments: • Why your Moka pot tast...
Explaining Warren King's 2008 paper: • Why you should preheat...
Paper, "Physics of a stove-top espresso machine": www.msc.univ-pa...
Explaining Navarini et al.'s 2009 paper: • Removing your moka pot...
Paper, "Experimental investigation of steam pressure coffee extraction in a stove-top
coffee maker" www.msc.univ-pa...
It´s a good thing you are testing coffee because through the entire video you look like you really need that caffeine. Thanks for the info, Im trying to make my moka work and your videos are really helpful
Haha, thanks! My videos are definitely an endorsement for the curing affects of coffee! Glad they could help someone else get to moka pot bliss!
I fully agree.
I also add a paper filter for extra crema
Well, I add the filter for taste not crema: ua-cam.com/video/fy1YKqrPYCw/v-deo.html
Thank you very much for doing the tests I was questioning the same thing.
you could also add a paper filter to increase presser, and the extraction rate, when using less coffee.
Don’t know how much difference a thin piece of paper makes for pressure, but it does improve the flavor for other reasons: ua-cam.com/video/fy1YKqrPYCw/v-deo.html
Thanks for video, my daughter just bought me a 9 cup and I was wondering this scenario. We plan to enjoy it together but at full basket it was too much when I first made 2 cappuccino’s had some leftover. I would like to be able to make us 2 Americanos more often and full basket will definitely be too much. It holds roughly 43g of coffee. I was under assumption it must be full but now I’ll experiment. Thank you
I just love these videos 😄
You just wanted to be the first to comment. Of course you love these videos. So do I. But I don't comment to be "first".
@@sO_RoNerY wtf 😂 why are you so pressed bro. He's leaving positive feedback and you're assuming the worst. It's not that serious
Thank you! I'll keep making them!
Italians, overrosting and badly brewing percolator coffee...the irony :))
Well actually, it's a common misconception that these moka pots are called "percolators", but actually a percolator is something else: ua-cam.com/video/ijZqRRxDllw/v-deo.html
@@loodog555 indead, there are differences, then again it is not a technical term so you can't fully make the argument I "used it wrong".
The name is derived from the word "percolate" which means "to cause (a solvent) to pass through a permeable substance especially for extracting a soluble constituent". In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its color, taste, aroma, and stimulating properties.
@@iutubsacsWell, by that definition, then even a siphon brewer, pourover, or an automatic drip brewer qualifies as a percolator since they all percolate! You could argue that but when people say "percolator" they are generally referring to those 1970s big pots that make terrible overbrewed coffee through recirculation.
You could have used a couple of shots of coffee before shooting this video.
Ha ha, totally!
I think you drink too much coffee bro you seem asleep wide awake
The question is how is he brewing the mokka pot? What about temperature? Low, medium-low or high? How hot is it? Cold or pre-heated water in the boiler?
Of course, that is a topic for another video! ua-cam.com/video/O14BIH-9KTA/v-deo.html
There is no way that if you use different amounts of coffee there won't be "that much of a difference "! Think about it. That doesn't make sense.
Hey, thanks for the comment! And it may seem counterintuitive, but here’s why it does make sense: ua-cam.com/video/O14BIH-9KTA/v-deo.html
I mean people have been told how to do the coffee by their parents and believe that is the only right way since they never went outside of their coffee comfort zone. If they said "this is how we've been doing it for years" it would be perfectly fine, but claiming they are the only source of truth is ridiculous.
Yeah, totally. I think of a lot of progress on knowledge is held up by the lack of willingness to question what's been handed to us, when all you need is a simple experiment to see if it's true.
So after that good video i want to explain. To explain let's star saying that i'm italian and in italy I can tell you that we don't drink coffe in tea cup but in coffe cup. A cup of italian coffee is 50ml, a cup of tea is 250 ml. So, said that, i can continue saying that in italy the medium coffe pot is smaller by a 1/3 than yours, so in italy a normal coffe pot can fill up to 3 coffe cup. Understanding that the coffe pot here is smaller, now i can tell you how we do the coffee. So you full fill the chamber, then you continue to add coffee until you form a mountain,a great mountai. If you add this extra, you will compact the coffe letting get out slower the coffe because the vapor hasn't much air. So, small pot, lot of coffe, mountain of coffe, compact, slow fire and you will get an intense and dense moka coffe.
Then if you want to experience something more go search for "cuccumella caffè" and you will se another coffe pot, used in the 20th century mostly in Naples. This cuccumella, this coffe pot is diffrent the vapor does not go up like in the moka, in this case the hot water goes down and slowly infuse the coffe.