I'd been using my 6-cup Bialetti for cafe Cubanos, with some success. Hadn't tired Americanos...until I got a 9-cup Vesubio Via Veneto the other day. Tried it out this morning, and decided to give it a shot (so to speak).
Gads, what I have I been missing? I may have to switch from the dripolator...
I guess that means my S/S pot is a 4-cup. I thought it was a 3-cup model. I bought it so long ago I've forgotten what the box said.
Just for comparison: 176g water filled below valve 50ml basket volume (15-22g untamped grounds, depending on coffee) 125-130g beverage 23-27g residual water in boiler wet grounds / initial coffee = 1.8-2.2 strength somewhere around 3.0%
Bialetti says this about their Moka Express models:
Respectfully, that is NOTY correct.I spent my first 21 years in Miami, "Little Havana" to be exact. No sel;f-respecting corner cafe or restaurant would EVER prepare a traditional cafe Cubano in anything but a pump espresso machine, into the "brikka" type vessel, add copious amounts of sugar, stir vigorously, and pout into the tiny .75 oz cups. It's think as oil, and a 100 times sweeter. The combination of sugar and caffeine from Robusta coffee raised Latin tempers even higher! LOL
Perhaps in the home a Moka pot might be used, but that is not the same drink. I must say you are one of the very few I've come across that prefers Moka pot coffee to a true espresso shot prepared in a pump or lever espresso machine. What did you do with all the left-over money? :>D
Seepy pressure valve? Leaking gasket? Well, you did buy a cheap knockoff. That said, when I put in a new gasket it often takes a number of brews for it to set.
I think it would be extremely difficult to nearly impossible to get this flavor profile with an AeroPress, but it isn't that dramatically different than those brew methods that are metal-filtered. I think that I could get a near-duplicate (in fact, I think I have) with an insulated Press Pot.
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