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Heating method for moka pot?

Beto Salatini

Beto Salatini

Marco said:
Dear Beto, you can come anytime here in Rome and I'll prepare a truly special coffee for you, artisan made by a family owned business and wood roasted in the old fashioned way. Of course, some more to be grinded, packed and brought back home for you. :cuppa:
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Hello my dear friend @Marco

What a wonderful post, I apologize for only seeing it today, if I had seen it earlier I would have been happy for a few more days…

I have countless reasons to return to “La Città Eterna”, but without a doubt your invitation is by far the best of them.

Grazie mille, dear friend!
❤️ ☕️
 
Marco

Marco

B&B's Man in Italy
Beto Salatini said:
Hello my dear friend @Marco

What a wonderful post, I apologize for only seeing it today, if I had seen it earlier I would have been happy for a few more days…

I have countless reasons to return to “La Città Eterna”, but without a doubt your invitation is by far the best of them.

Grazie mille, dear friend!
❤️ ☕️
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You are very welcome and the invitation still stands, dear Beto. :cuppa:
 
malocchio

malocchio

So after a few failures I stopped using the diffuser under the Kontessa pot . I did not want scorching stains on the beautiful polished stainless steel . However , the pressure was not enough to produce good coffee . So now , using a fresh new "silicone" gasket and putting the pot directly on the electric stove coils the brew is much improved . Howver , I am not getting the rich crema I see in some moka pots . This morning I roasted and ground fresh Indonesian Flores Bajawa beans to a just under medium grind and roasting to 2nd crack . Still no rich crema . Not sure why . Pot does not leak at the seal . Any tips ?? Video attached and not professional quality !.......
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Marco

Marco

B&B's Man in Italy
malocchio said:
I am amazed at the phenomenal number of PRC imitations of the Bialetti pot are for sale !! This pot internally is the same as Bialetti "VENUS " ?
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Yes, there are many imitations. But the original Bialetti is BY FAR way better than all of them. Nothing compares. VIVA L'ITALIA! 🇮🇹
 
Champion of Capua

Champion of Capua

malocchio said:
So after a few failures I stopped using the diffuser under the Kontessa pot . I did not want scorching stains on the beautiful polished stainless steel . However , the pressure was not enough to produce good coffee . So now , using a fresh new "silicone" gasket and putting the pot directly on the electric stove coils the brew is much improved . Howver , I am not getting the rich crema I see in some moka pots . This morning I roasted and ground fresh Indonesian Flores Bajawa beans to a just under medium grind and roasting to 2nd crack . Still no rich crema . Not sure why . Pot does not leak at the seal . Any tips ?? Video attached and not professional quality !.......
View attachment 1946437
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This thread makes my heart full. Moka has been my go to daily method for most of my adult life. I am no expert, but I have found is that if you want to get a good crema, going with a finer grind than medium will get you there, but more importantly it yields a much fuller flavor profile. I find something closer to a medium grind produces a much thinner taste. I set my Encore grinder just a few micro clicks above espresso. I also do a gentle tamper of my finger across the top of the basket to make sure there are no gaps along the sides. If you tamp too much the coffee will bloom until little to no coffee comes out. It’s a work in progress.
One thing for sure is that you’ve got yourself one gorgeous moka pot.
 
malocchio

malocchio

Champion of Capua said:
This thread makes my heart full. Moka has been my go to daily method for most of my adult life. I am no expert, but I have found is that if you want to get a good crema, going with a finer grind than medium will get you there, but more importantly it yields a much fuller flavor profile. I find something closer to a medium grind produces a much thinner taste. I set my Encore grinder just a few micro clicks above espresso. I also do a gentle tamper of my finger across the top of the basket to make sure there are no gaps along the sides. If you tamp too much the coffee will bloom until little to no coffee comes out. It’s a work in progress.
One thing for sure is that you’ve got yourself one gorgeous moka pot.
Click to expand...
Grazie Champion !.... I have a KING 4 grinder so I can get down to a true Turkish powder . Next up the coarseness line is espresso and then moka , like you state , " just a few clicks more " . The Passalacqua coffee I use is made in Italy so the grind is optimum for moka pots . Espresso grind coffee from Italy are always labeled as such . You are certainly correct , the finer the grind the more extraction of deep flavors .That's one reason I love brewing in an ibrik or cezve / jezve. I use the same leveling , non tamping technique you do . The KING4 came with a little brush that works perfectly to brush off tiny grains that could prevent a super tight seal . I much prefer the silicone gasket as well .I was lucky to find the VEV Vigano Kontessa pot . NOS and it was in Florida so the shipping was only $15 ... Etsy has a tremendous amount of vintage moka pots but many are in Italy so shipping is really high . I actually love looking through their inventory , some really rare stuff pops up ... Ron
 
pipingtenor2570

pipingtenor2570

I place only a small portion of the Bialetti bottom on my electric stove, heat quite low, and lid open so I can see and better control the brew. When the brew begins, I lift the Bialetti just above the eye to maintain a steady stream of coffee without too vigorous flow. The second the liquid reaches the bottom inside corner of the spout, I immediately kill the brew with cold water. This prevents sputtering and spewing bitter liquid into the carafe.
 
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