Posted Thu Aug 9, 2012, 7:40pm Subject: Re: What makes a stronger coffee moka pot or aeropress
A greater weight of dry coffee to the weight or volume of water will produce coffee with greater strength.
A finer grind of coffee or higher temperature water will result in greater extraction, leading to the perception of a stronger coffee.
Neither method of brewing should inherently produce a stronger cup of coffee. However, I've found moka pot coffee is often easily more (over-)extracted, leading to a perception of greater strength. Where Aeropressed coffee often uses a much higher dose of dry coffee to water, but lower temperatures, which make it a bit of a toss-up in my mind.
If trying to choose between the two, I'd go for an Aeropress, as you can fit essentially as much coffee as you'd like in it, as opposed to a moka pot, which has a fixed size basket already made to be filled to its brim.
Posted Thu Aug 9, 2012, 8:01pm Subject: Re: What makes a stronger coffee moka pot or aeropress
When you say "stronger coffee," you also need to be clear about what, exactly, you mean by "stronger." More caffeine? More intense flavor? Darker? What makes a cup of coffee strong to you?
I know some people who grew up on Bustelo, La Llave, and the like, for whom coffee is only strong enough if the roast is greasy black carbon and the cup is overextracted to the point of extreme bitterness. Others for whom the coffee is only strong enough when they put two bags of coffee in the office coffee machine so they can get a serious caffeine fix that they have to doctor with sweetener and powdered whey and hydrogenated vegetable oils to choke down. Not saying you fit into either one of those categories, just that there are a lot of ideas about what "strong" coffee is. Which is yours?
Posted Thu Aug 9, 2012, 8:53pm Subject: Re: What makes a stronger coffee moka pot or aeropress
Everything else being the same, that is to say, the same grind, the same amount of coffee, the same amount of water for two different brewing styles, the moka pot will make a stronger cup of coffee.
I disagree that moka pot will over extract because the water doesn't actually contact the coffee for very long, it flows right through when it reaches boiling and it's unfiltered but I suppose that depends on your grind & tamp. I think the aeropress tends to over extract because it is a full immersion brew (the coffee actually sits in the water for up to 4 minutes--depending on your procedure). However, you lose some flavor in the form of coffee oils when you press through a paper filter. I haven't tried a metal filter in the aeropress but the mouthfeel from the moka pot is heavier, as well, so it tastes stronger to me.
Not sure why you keep posting this, but its far from true, unless your using crappy beans. I've made excellent coffee with a Moka including Paradise beans like I mentioned in the other post. Plenty of espresso beans pull better above 200+ degrees as well so that debunks the '200+ degree burnt taste'. Just finished some beans up that pulled best at 203 for espresso.
OP what wabbit said is correct, Moka coffee generally will have a heavier feel/taste to it kinda like a good espresso shot having that syrupy feel.
Posted Fri Aug 10, 2012, 9:04am Subject: Re: What makes a stronger coffee moka pot or aeropress
I had a moka pot in the past but got rid of it since I have a rancilio Sylvia. However since I almost always add an ounce of water to each shot of espresso to get that moka pot taste. I figured I sell silvia and buy a moka pot again, but there were so many great reviews on the aeropress with people stating it tasted like a moka pot. I thought I look into it but with the above comments it seems like the moka pot is the way to go for me. Unless someone else has something to add
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