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Any 51mm will do amzn.to/4gQcRAn

I never had an issue with just filling it with the grind size like sugar to the touch. But I'll develop the recipe for it as well. Just need a budget. 9 cups planned as well.

Have you tried it already? Interesting to hear about the results. With 6 cups moka it was always easy to brew light roast, but 3 - only brewing concentrate and then bypassing. Which isn't a smooth process and the amount of water for bypassing is tricky.

@@wendstudio_coffee I'll shar it. I don't have a light roast available at the moment, and I do have a small 1-cup moka pot. I'm not sure if it could extract a light roast well. How long should the extraction last with such a small pot? I can extend my extraction slightly over 1 minute by surfing overt the gas flame on low heat.

@SpeoLori it's all about the ratio and filters. I haven't tried this approach in 1 cup, I'm fine with a medium roast recipe)

At home I'm using a burner stand with the micro burner which also retains heat to some degree. But I lower the gas output way before it starts to flow. And using boiling water to set the low flame right away. Just by hearing how the flame sounds - it's pretty repeatable

It's mostly about the floating particles (to make sure in all of the pours coffee contacts with the water). And amount of pours for each dose. The numbers are just for convenience.

I'll make a video about that

@@wendstudio_coffee Thank you for your reply. Looking forward to that video. I just subscribed.

My approach is suitable for any heat source. Induction stove + stainless steel adapter is almost the same in terms of brewing. And used some ceramic stove as well. It doesn't matter what heat source you use. Control of the foam color and motion (and mixing) are the things which make the difference

amzn.to/47Jewni or just the standard one th-cam.com/video/ESfAXMg-_hw/w-d-xo.html

@@wendstudio_coffee I think I will buy a new portafilter and use a non-pressurised basket. What is the basket you use in your video?

Just a regular double shot basket. This portafilter already has a non-pressurized basket. People suggested getting IMS, but I'm fine with the regular one

@@wendstudio_coffee Ok, thanks for the info. I was struggling to extract a good double shot with the pressurised basket. The manual says the basket can hold up to 14g but I can barely get 12g into it and it chokes lol.

@blairhesson660 ascaso dream PID is capable of brewing good shots even with a pressurized filter. The pump is just way more powerful. I prefer to make Lungo nowadays

I've used it for pour over. Not great. Espresso - some people used it, but I would recommend timemore c3 right away

Yes. Try it

I'm going to use 51mm filters from espresso for personal use) easier to clean that way

@@wendstudio_coffee have a look at 'The wired gourmet' channel. He has an interesting method of mokapot brewing

My original method was based on his video. I've shot it around 3 years ago (and in English - around 2 ago). It's just a casual way to brew which just gives the great, easy to drink cup. Which is effortless

th-cam.com/video/Y27tQktjuU0/w-d-xo.html

@@wendstudio_coffee thanks for sharing

Yeah, I decided to show the process and make somewhat commentary. That way it should be easier to digest than just a fact "it works that way". It's a bowl :)

I think it should work. There is not much coffee, no high resistance to create. But the flavor will tell. If it's an anaerobic processed coffee - will definitely be fine.

@@wendstudio_coffee tried on my Brikka tool 16 grams instead of 18-19 and 150 grams of water just under the line before valve and grinder washed ephiopian beans of medium roast with 10 clicks on commandante with 90 degrees water in chamber and extraction time around 1:00 and result was at the same time acidic and super strong that even few sips felt like overdose :) Seems 10 clicks for pressurized Brikka with paper filter is too much. Unfortunately Moka pot is a tool that you want to love but not consistency do not play in favor of this tool. Some brews has exceptional quality resulting with clear descriptors, and some just so bad brews that even milk couldn’t help :))) Will experiment further, I think Brikka needs grind size around 18-22 clicks on Comandante because I think pressure from rubber inside a tube and paper filter could lead to higher water temperature.

@welder6032 first of all, 130g is not 150g) Lower dose of water should work better. Secondly, paper filters increase the brewing temperature which also skews the brewing, so yes, in such case the grind size should be bigger because of the amount of water and filter. But smaller amount of water should improve the cup

@@wendstudio_coffee yes, just thought that this line has it’s purpose as maximum suggested volume

It's easier to dilute with the water later if needed. Because it could be harder to find the grind size which will give the balanced cup with such ratio. I haven't tested, but potentially there can be a different temperature profile when we use let's say 100 and 150 g of water. Because we gave a different space for the steam, different pressure needed to force the water to go up. Of course the flow will probably tell us that the temperature is increasing with the higher rate and we can adjust the output, but still... Anyway, hope it'll help to get a better cup :)

The material here doesn't add any flavor. Old moka pots had some flavor from the gasket as well. Here - clean flavors only

@@wendstudio_coffee Ooh OK good, will let aluminium back into the options list then :)

Haven't tested the new version. Should be similar

That's the question for Lance Hedrick, he got the support from the viewers. Mine is $-0.04 so I can't afford any tests 😁

That's a hard question. Relatively. Have you tried chalk? And fat milk. This sensation on the tongue will remind you of milk. while some coffee will be like dry wine.

It's time to try)

I focus on the grinding speed, quality and the diversity of brewing methods. Since I often switch them. And as for the grind size for pour over - it must be adjusted pretty frequently. I currently have 4 different coffee beans and they have different processing methods. Not to mention the degassing (after which the grind size must be set to a smaller one). Currently use a magnetic catch cup for a few months. Rarely need to clean it. And the burr area - once a month quick brushing. Over 40g can fit at the top. Works great with the lid I've made. And for me personally it's way easier to attach it than handle. And more pleasant since there is no magnet banging sound and rattling sound of the knob. And what a frustrating experience it was on some battle where they have a c40 with the broken magnet, so that the handle falls off all of the time 🥺

Glad that you've managed to brew such a dose!) Before that, I've used "spirals" for big doses. Just to cover with the layer of water. And poured the next portion when coffee particles are visible. That way coffee didn't compress and the flow was nice. Its probably the most important part, to not let the coffee puck drain. And improves repeatability. But back then, I needed to play with the water temperature when dropping the dose. For 30g I've used 97°C.

What exactly? It's a revolutionary information

Brand is ZH, I sell them on my site, but only the models that I personally like wendstudio.shop/collections/turkish-coffee-pot

The basics stay the same: foam color and motion. And mixing at 1 minute if the grind size is smaller than espresso (and the dose isn't huge). Heat source - doesn't matter. Grinder - I only own a kinu m47 and Sozen (which is permanently in the studio). Recently brewed using baratza Encore - needed to mix 2 times. Brewing time - under 10m (2-7m mostly)

@@wendstudio_coffee do you have Instagram? I would like to communicate with you in the common section, but for some reason TH-cam has updated so it does not work very well with my screenreader.

For such communications I've created Patreon

I do have slightly more on my first coffee channel (~37k), but this one is relatively fresh for the algorithm. Thanks)

Absolutely. As I've said, works with any brewer. Next episode I'll shoot in a clever dripper (30+ g dose). I've brewed in this flat bottom (though it was Osmotic Flow at the time) instagram.com/reel/CiR8Eg5L-q5/

Yeah, this sounds like the taste of "typical Turkish coffee". When people don't control the extraction to have a proper flavor. When you try to brew it by yourself - you will change your mind

​@@wendstudio_coffee Maybe I will give it a try at home then with a cezve/ibrik. Thanks!

Thanks!) Glad that it works for you :)

Haven't touched the grind size. It's a medium roast but "modern", pretty light. Flow is indeed quick, but pretty sure there will not be spraying) Will pull long shots tomorrow with a manual coffee grinder for better predictability. Could have lost half of a gram when filled the basket and could have used slightly more for espresso shot 🤔

@@wendstudio_coffee excitedly anticipating more info with kinu grind sizes, thanks!🙏

For 14g dose - will be close to 1.1. overall range - 12g - 1.0, 16-18g - 1.3.3

Aromatic compounds aren't there anymore, they're in the carafe

Did you mix it at around 1 minute? The foam must be there in any case. Even if the coffee is 3+ months old - it still should produce the foam. It's not about the grind size etc. What happens to the white foam after forming?