Coffee Technology on The Tour

For the moka pot, mound the coffee in the filter to resemble a little "Vesuvio" (Vesuvius), then screw the top carefully on... That's supposed to get the proportions correct, according to my amici napolitani 😉.
 
PatriciaK said:
For the moka pot, mound the coffee in the filter to resemble a little "Vesuvio" (Vesuvius), then screw the top carefully on... That's supposed to get the proportions correct, according to my amici napolitani 😉.
Click to expand...
I am still trying to get the timing right ... it seems to take about 10 minutes of "perking", but it's hard to tell if it's done ... but I will mound the grounds up instead of leveling them tomorrow morning.
 
With practice, you'll learn when it's about to start gurgling. I take it off heat at that moment and run a little cool water across the base to stop the brewing/extraction process. Experiment with your coffee grind to find what suits your taste. I use a fine grind similar to what is used for espresso. Too course of grind will yield a weaker or sour cup while too fine will be bitter/burnt from over extraction. You can also play with water temp before beginning the brewing process. Some say that cool water is necessary while others prefer to preheat the water to cut down the brewing/extraction time which reduces the metallic/bitter taste. I prefer using pre-heated water when at home and have access to my water boiler, but often use cool water when on the road. Separately, if at home, I always preheat the coffee cup with hot water to keep it from cooling the moka coffee.
 
billmeek said:
With practice, you'll learn when it's about to start gurgling. I take it off heat at that moment and run a little cool water across the base to stop the brewing/extraction process. Experiment with your coffee grind to find what suits your taste. I use a fine grind similar to what is used for espresso. Too course of grind will yield a weaker or sour cup while too fine will be bitter/burnt from over extraction. You can also play with water temp before beginning the brewing process. Some say that cool water is necessary while others prefer to preheat the water to cut down the brewing/extraction time which reduces the metallic/bitter taste. I prefer using pre-heated water when at home and have access to my water boiler, but often use cool water when on the road. Separately, if at home, I always preheat the coffee cup with hot water to keep it from cooling the moka coffee.
Click to expand...
I use espresso grind - that's what thr moka pot is made for.
 
Art Deco said:
I am still trying to get the timing right ... it seems to take about 10 minutes of "perking", but it's hard to tell if it's done ... but I will mound the grounds up instead of leveling them tomorrow morning.
Click to expand...
Also, next time you make it, leave the top open for a bit and watch while it's cooking - you'll see that most of the coffee comes up through the tube silently, and it only starts sputtering and gurgling as the last of the water attempts to make its way up through the tube (close the top quick when that starts to happen because coffee will spit all over the place!). If you can hear it, the coffee is done.
 
PatriciaK said:
Also, next time you make it, leave the top open for a bit and watch while it's cooking - you'll see that most of the coffee comes up through the tube silently, and it only starts sputtering and gurgling as the last of the water attempts to make its way up through the tube (close the top quick when that starts to happen because coffee will spit all over the place!). If you can hear it, the coffee is done.
Click to expand...
Yep, I experienced the coffee 'spitting' the very first use. Many more mistakes to come, I'm sure.
 
PatriciaK said:
I use espresso grind - that's what thr moka pot is made for.
Click to expand...
If you are buying pre-ground coffee then you want to purchase espresso grind. But if you are purchasing whole beans, you have the option to tweak the flavor by adjusting the grind. Knowing what happens when you go too far either direction (sour/bitter) helps.
 
billmeek said:
If you are buying pre-ground coffee then you want to purchase espresso grind. But if you are purchasing whole beans, you have the option to tweak the flavor by adjusting the grind. Knowing what happens when you go too far either direction (sour/bitter) helps.
Click to expand...
I tried grinding my own years ago, but it really wasn't any better than pre-ground just more work, and any grind I want is available at the market. I have been using regular grind since I have some on hand.
 
I find that freshly ground coffee tastes better. Yes, it's a little more work, but worth it to me. If you are going to grind coffee a conical burr grinder is highly suggested. I even have a manual burr grinder for carrying on the bike:

Handground Precision Coffee Grinder - Better Grind, More Flavor

Handground is a manual coffee grinder developed by thousands of coffee enthusiasts around the world. The perfect grind for any brew method.
handground.com handground.com
 
So after some experience with the moka pot and espresso grind, it produces better coffee consistently compared to either a filter cone and cup, or a french press ( both with a separate kettle), or my old school all in one aluminum percolator .

However, I have an issue with the aluminum units. I mostly use an induction style electric hot plate outside the van rather than the indoor propane burners, and aluminum doesn't work on an induction cooktop. So I'll need either a steel percolator / moka pot or an outdoor propane stove.

A 1st world problem, indeed.
 
After
PatriciaK said:
Folgers makes those instant packets, too... They're like 99 cents for a box of 7 packets. My "mechanic" will drink anything 🤣
Click to expand...
After a half century of road coffee, I can drink anything, but why? when something better is easily available. The Folger's I tried was just awful ... might strip paint well, though.
 
Art Deco said:
So after some experience with the moka pot and espresso grind, it produces better coffee consistently compared to either a filter cone and cup, or a french press ( both with a separate kettle), or my old school all in one aluminum percolator .

However, I have an issue with the aluminum units. I mostly use an induction style electric hot plate outside the van rather than the indoor propane burners, and aluminum doesn't work on an induction cooktop. So I'll need either a steel percolator / moka pot or an outdoor propane stove.

A 1st world problem, indeed.
Click to expand...
As suggested.. The right grind, roast and process are all important.
If I have a medium roast, I typically grind finer than with a dark (oilier) roast... Though both I would consider an espresso grind.
Grinding it fresh is a big difference maker too. As you know when you open a fresh pack of ground coffee it smells wonderful.. but by the time you get to the end of the pack you can hardly smell it. A noticeable difference.
I'm a bit of an outcast on this but I do tamp my moka filter tight and have never had a problem with it passing too slowly or clogging. Approx. 20 grams for a 3 cup
Also never fill the bottom with water above the valve... Just below the valve is the correct amount. I prefer ice cold water as it holds more oxygen.
And as @PatriciaK said.. As soon as you can hear it.. it's done and remove it from heat. My 3 cup takes 5 minutes on a medium flame.
This Alessi pot is stainless and very well made. I prefer it over aluminum. 20220120_155431.jpg
 
Last edited:
Another option, rather than propane, is a trangia spirit burner (aka alcohol stove). You'll also need a stand and a wind shield. This is what I use:


There may be better options since I purchased these years ago.
 
Gionnirocket said:
As suggested.. The right grind, roast and process are all important.
If I have a medium roast, I typically grind finer than with a dark (oilier) roast... Though both I would consider an espresso grind.
Grinding it fresh is a big difference maker too. As you know when you open a fresh pack of ground coffee it smells wonderful.. but by the time you get to the end of the pack you can hardly smell it. A noticeable difference.
I'm a bit of an outcast on this but I do tamp my moka filter tight and have never had a problem with it passing too slowly or clogging. Approx. 20 grams for a 3 cup
Also never fill the bottom with water above the valve... Just below the valve is the correct amount. I prefer ice cold water as it holds more oxygen.
And as @PatriciaK said.. As soon as you can hear it.. it's done and remove it from heat. My 3 cup takes 5 minutes on a medium flame.
This Alessi pot is stainless and very well made. I prefer it over aluminum. View attachment 112332
Click to expand...
An Alessi pot would work, it's ironic that I just bought the aluminum one.
 
You must log in or register to reply here.

Similar threads

Mr. Coffee
Cooking on Tour
3 4 5
Replies
86
Views
11K
jowzia
J
Denis Shelston
Good read, found this in another e-bike discussion..
Replies
5
Views
4K
mojoe
mojoe
Admin
Electric Bike Mid Drive Motor Comparison
Replies
9
Views
100K
Roon
R
Back