students_coffee Senior Member Joined: 26 Jul 2008 Posts: 7 Location: Fitzrovia, London Expertise: Just starting
Espresso: stovetop moka 2 and 6 cup Grinder: krups Vac Pot: no Drip: no Roaster: no
Posted Sun Jul 27, 2008, 2:24am Subject: stovetop moka - high or low heat
I have been using my stovetop moka for years, always using a low heat with the idea this was gentle and wouldn't scauld the grounds and could capture the full flavour. recently I wondered whether it may be better to use a very high heat so that the water only captured the first and best flavours, even putting boiling water in the bottom to speed the process. To be honest I think it tastes fine both ways (though one way is definately better when you are in a rush), anyone else have an opinion on this?
Jan_H Senior Member Joined: 15 Apr 2008 Posts: 36 Location: New Mexico, USA Expertise: I love coffee
Posted Sun Jul 27, 2008, 9:37am Subject: Re: stovetop moka - high or low heat
The instructions for my moka pot are for use with a gas stove. It said to make the flame only as large as the bottom of the pot. I can't picture how that would translate to an electric stove.
LifeandPeace Senior Member Joined: 9 Nov 2007 Posts: 119 Location: formerly here and there
Espresso: coffee Grinder: is Vac Pot: culinary Drip: not Roaster: commodity
Posted Sun Jul 27, 2008, 11:22am Subject: Re: stovetop moka - high or low heat
I put the base on the stove separately to get the water boiling first. Then I drop the loaded basket in, and with a hotpad, I pick it up and screw on the top. If it is ground and packed right, the coffee will start coming out within 10-15 seconds. This way the coffee doesn't have to sit, baking, for two minutes above the heat.
I like the thread, Confessions of a Brikka Lover. Indeed, a moka pot cannot make espresso, but it can make whatever it makes pretty dang good.
As with any coffee preparation method, every single tiny detail of the preparation add up to the final cup. I cut my teeth in the coffee world with my friend and my Bialetti. Pot after pot I discovered, and started doing lots of goofy modifications, which noticeably improved the cup.
This was before I started working at an Intelligentsia retailer and later at Groundwork in LA. Sure, gimme some Element 114 from a La Marzocco or something akin, but for a chunk of stainless steel on my stove, a moka makes a pretty good cup.
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