I just got a Brikka and this was exactly what I was looking for- data! Thank you so much for taking a scientific approach and not a subjective approach. Now I know that I don't have to heat water when using the valve.
www.msc.univ-paris-diderot.fr/~phyexp/uploads/Moka/article2.pdf Have a look at this paper,it's a study on moka pot physics very similar to yours. I was very surprised by the results you got with the traditional-cold-water mokapot. I think that such a low temperature of 65°C is due to the brikka's bigger heating Chamber. The more air space the colder exctraction water will be. In a regular mokapot the Chamber is smaller and so the brew temperature is higher than those you got. I used to fill my regular mokapot with boiling water thinking that i might preserve the coffee ground from getting burnt but i was only brewing with too high temperatures resulting in super-fast over-exctraction and watery bitter coffee. When i first tried with cold water i was amazed by the result. Also the moment you stop the exctraction by switching of the heat source has a large impact on final coffee quality and taste. I'm still trying to find the best match between water quantity,water temperature, heat power and timing..your tools would be very useful!! Anyway, as your very nice video shows, things are different from brikka to regular moka, and i found your video very intresting and useful... I like analytical approach to things! ;)
ilturco cique Such a great study!!! Thanks a lot. I'm just a coffee lover (roaster) but not a physicist. "I think that such a low temperature of 65°C is due to the brikka's bigger heating Chamber." DEFINITELY. "I'm still trying to find the best match between water quantity,water temperature, heat power and timing" It's a great play! We've moved our video channel to vimeo.com/kavekalmar Thanks again! Gábor
I always used hot water until today when I tried cold water and got a very sour taste. Sour taste usually means underextracted. If cold water is better, where did I go wrong? Does it matter how hot the burner is set to?
@@PeterHagenuk the colder is the water you put in the chamber the colder will be the first water that starts the extraction. By doing so you can avoid having very hot water in the final part of the extraction, but you will have some sort of under-extraction at the beginning. It is a matter of balance between the two, as water temperature in mokapot is not static but dynamic. You must find the "sweet spot", i don't know if i make the idea. Burner power does a bit the same, less heat will make temperature rise slower and give more time for evaporation in the chamber to build up pressure, starting the extraction at lowet temp. , more heat does the opposite. Again, it is a matter of balance between water temp and heat power. A bit tricky... :)
You could try using cold water and a bit more of heat, or you could keep heat low and use "milder" water... the right combination of both is your sweet spot!
That means he copied it. If it's similar, then that means he already looked at it. Look at the date it was published. Then look at this guys date he uploaded this TH-cam video.
Hi people, thanks a lot for this great video. I really enjoyed the technical content. This way I could make some fine adjustments to my way of brewing with the moka pot as well as feel more confident in the things I was already doing the way you guys showed. I was amazed to see the low temperature of the coffee cake when you make moka pot with cold water, totally interfering with what I thought what was going on when using cold water (longer on the stove and thus exposed to too much heat for a longer time resulting in burnt coffee. Myth busted!) So thanks again, this was another leap forward to making super old school coffee :)
Great video. There is so much misunderstanding around how moka pots work but it is clear you understand. I wish I had this setup so I could test my process. I think one reason you got the results you did is that the heat may have been too high. Getting a moka pot (w/o valve) to extract in two minutes with cold water is very quick in my experience. If we think about it, this could explain the low water temp because you probably favour pressure generated by heating the trapped air through conduction through the brewing vessel over through heating the water. Thus when you get enough pressure to get flow your water hasn't heated up yet. A great video though to show you don't need to boil the water to get flow.
Thanks for your remarks. Yes, playing with the intensity of the heat source could be the next stage. I'm playing now with measuring the pressure in the boiler instead :-) : vimeo.com/345089456
Thanks a lot for the nice experiment. A question, how about the temperature of the coffee? I'm asking because I've got a Bialetti induction moka pot and with cold water the coffee gathered on top is 75C and with boiled water it's 85C. Of course pouring to a cup, I lose another 10C. Is that normal?
Way late to the party, but thanks for all that obsessive measuring! I've owned a Kaliffa (Brikka) for about 12 years now and have found that literally halving the recommended water (cold) AND coffee (espresso roasted, ground to between espresso and drip size) have produced consistently excellent results for me. I use medium heat on an old coil electric stovetop. I always 'clean' the pot with hottest tap water and fingers : )
Thanks Frans! Your coffee porn with Stephen Sweeney's TPF is really a heavy stuff :-). Wich Camera did you use to shoot the film? We have an option to get an EOS C500 for a few days. Should think about themes :-)... Kind Regards, Gábor (read my comment please to your other video with the Discovery launch "sound track")
Kávékalmár Ah nice! so we know each other already ;-) I asked Roemer what camera we used and he tells me it was the Sony f700 with speedbooster but according to him the C500 is *porn* indeed so enjoy it!! Looking forward to see the results.
Unfortunately the time frame for the C500 is colliding with the World of Coffee in Rimini. Maybe I'll contact the organizers to postpone the event .... a few days at least
Awesome video !!! How are those screws called, that you used for guiding the temperature-messuring-wires to the inside of the moka pot ? (sorry for the messy description..) also: have you ever tried to mesure the pressure of the vapor, when the valve is installed vs when the valve is removed ? I was thinking of making a video about pressure myself, once my manometer arrives...
SOEINEGAUDI Hallo, Deutsch ist mir einfacher. DIr auch, nehme ich an. Danke. Fitting sind die auf Englisch :-)(www.tcdirect.co.uk/Default.aspx?level=2&department_id=310/1). Ja, es wäre eine ganz interessante Ergänzung zu unserem Film das Druckverhalten eines Herdkännchens zu studieren. Druckverhältnisse hängen aber auch vom Grund und davon ab ob leicht, härter oder ob überhaupt das Mahlgut gepresst wird im Filterkorb. WIr haben unser Video-Kanal auf Vimeo umgezogen. Du solltest unsere neuen Filme dort anschauen. www.vimeo.com/kavekalmar
ok so i was messing with the moka pot that i got sent the other day and i have just tried to put a aeropress filter onto the basket. one reason for this was to get clean cup. i also found that the coffee came through in half the time. tasted good. but just thought i would let you know. might be worth another experiment! cheer bart
Hi Bart, Great! I thougt about it, but haven't tried yet. I use aeropress filter for my levers and I just love the results. The dispersion screen stays clean and I think the water distribution is better also. Regards Gabor
You could just watch the amount of coffee you pour in a cup, just don't pour it all because there is bound to have coffee grounds in it. Best to leave some coffee in the top. You really don't need all that coffee.
I've never had burnt, bitter-tasting coffee. I use a heat diffuser on a gas cooktop, so there is no direct flame contact with the pot and no resulting scorching of the coffee.
Jót akartam magamnak mióta megvan a brikka, szorgalmasan mindig forró vízzel töltöttem fel, hideg vízzel nem is próbáltam, jó tudni hogy feleslegesen erőlködtem 😅
Hey man, I have a classic Moka and continually get burnt coffee. Could this be due the fact that I boil the water in a kettle before using? Should I be using warm water instead?
Bhaveer Another thing you could look into is the amount of coffee you're brewing. If you let all the water from the bottom chamber to evaporate and thus make coffee, it takes a little more time to brew, which means the coffee is exposed to heat for a greater amount of time, increasing the risk of having burnt coffee. When I brew I'm always left with some residual water in the bottom chamber, because I stop the brewing process a little earlier (as soon as the coffee that's coming out is yellowish in color). After that I immediately pour out the coffee in a warm cup. I used to cool the bottom chamber with cold running water too, but I found that an unnecessary step since I could just pour it out, which basically has the same result, but in less time. I'd suggest you try and experiment. That's the only way to find something that suits your personal taste. Cheers!
Also this: if you brew for more than one person, then five the coffee a stir before pouring it out. This way you evenly distribute the different flavours in the coffee. If not, one might have a slightly sour cup and another a more bitter one. Try it out!
Moka works with thermal expansion, means if you preheat water and decrease the temperature difference in chamber under the process, you get less pressure in the chamber. At very hot water at starting point, brewer just do not work :-) Water volume is minimum at 4 Celsius. If you pour 4C water and heat can result too low temperature water start to push into filter because pressure buid up earlier at lower temperature. In such case you should grind finer your coffee to hold back high pressure water to warm up to optimal temperature. The other problem as you mentioned is caking coffee. Which could be avoided if you count the not perfect heat conduction of metal. I think (based on physic) you have better chance to avoid it with cold water if you are heating perfectly just the bottom of your brewer very fast for short time (because pressure build up earlier and started to go up before upper part will goes hot). Maybe you should put your coffee brewer (upper parts) to fridge before:-) (just joking) I am lazy anyway and like strong coffee and to achieve it my preference 40 C starting point (I check my finger approx.:-) and staring very high heat (15-20 sec) and switch to very low heat (prefer induction than gas because of precision and better bottom heating) after (just some times before coffee start to slowly pour up) . Thy physic behind it: temperature difference build up pressure and it is the theory behind Moka brewer.. Fine grains (and valve) hold back more pressure. But important not just pressure but temperature when contacting with coffee in filter. Please do not believe any personal settings (all things cannot be documented too many variables) just find your taste with experience in your kitchen. Variables your heater your brewer, volume of coffee and water, grind size, starting water temp, changing heating temperature (it was good idea to cool down with tap water the cahmbers , i try!).
Very cool. I have been looking at a pot and this has sold it for me. I'm a Aeropress man myself but will give this a go. If your interested have a look at the machine I built to improve the Aeropress. It's on my channel. Keep up the good work.
Hi, I watched it. It's amazing... Can I post it on my face book side pls? Could you send me your mail address, pls! I have an idea wich could work for you :-). Gabor
Bart Kerswell Ben Coiler Hi Bart, The Hungarian distributor like your brew-station. He shared the vid on his side :-). facebook.com/AeroPress.hu Good luck with the dailycoffeenews! Gábor
IMHO, you are using the worst Bialetti moka ever :D I'm Italian, i'm using Bialietti brewers for 20 years and, my experience, classic octagonal moka is the best. My personal tricks: - Fine gringind, 2 or at least 3 steps bigger than an expresso one. - No pre-heated water, unless it's heated from cold inside the vessel. (I always use cold water) - Never compact the grind: when you close moka, it compacts itself. - Water 1mm under the valve - The top MUST BE open, or steam can condensate and ruin your coffee. - Lowest fire possible - Shut the fire down after 5 seconds the bottom is covered by coffee, then wait until pressure work is done.
Thanks for your comments. I appreciate that. But don't forget! I tried it with deactivated valve as well :-). Different Mokas, different ideal ratios (water/air) and most important: different tastes :-). I don't give any specific recommendations, Just the alternatives/ways how to experiment with the moka. Your steps are almost the same as measure two in the film. Different tastes: what works for your best is maybe somebody's worst coffee. Not neccesary. But maybe.
@@kavekalmar he's not saying you're wrong, don't take it that way. But how randomly Moka's are, per say-best to take in every tip into consideration 👍🏻👍🏻. I'll try his tip. I have a six cup and a ten cup. I don't think size cup matters, and think all temps are the same for them all. Because at first I thought the bigger the cup size the more heat they needed, but I proved my self wrong. I did Dark grounds, high heat and the coffee was bitter. Dark grounds are finicky because they're black. I tried the same way I used for medium roast coffee and it came out bitter. Cold water low temp seems to cut back on the bitterness worked best. But with a post I read in a forum, Moka pots work best with medium and light roast beans.
I just got a Brikka and this was exactly what I was looking for- data! Thank you so much for taking a scientific approach and not a subjective approach. Now I know that I don't have to heat water when using the valve.
I appreciate your feedback! Enjoy!
Just found this diamond video. You're just amazing. Thanks for your superb work.
Outstanding! Thanks for the time contributed to make such and informative video filled with warm feelings!
www.msc.univ-paris-diderot.fr/~phyexp/uploads/Moka/article2.pdf
Have a look at this paper,it's a study on moka pot physics very similar to yours. I was very surprised by the results you got with the traditional-cold-water mokapot. I think that such a low temperature of 65°C is due to the brikka's bigger heating Chamber. The more air space the colder exctraction water will be. In a regular mokapot the Chamber is smaller and so the brew temperature is higher than those you got. I used to fill my regular mokapot with boiling water thinking that i might preserve the coffee ground from getting burnt but i was only brewing with too high temperatures resulting in super-fast over-exctraction and watery bitter coffee. When i first tried with cold water i was amazed by the result. Also the moment you stop the exctraction by switching of the heat source has a large impact on final coffee quality and taste. I'm still trying to find the best match between water quantity,water temperature, heat power and timing..your tools would be very useful!! Anyway, as your very nice video shows, things are different from brikka to regular moka, and i found your video very intresting and useful... I like analytical approach to things! ;)
ilturco cique Such a great study!!! Thanks a lot. I'm just a coffee lover (roaster) but not a physicist.
"I think that such a low temperature of 65°C is due to the brikka's bigger heating Chamber." DEFINITELY.
"I'm still trying to find the best match between water quantity,water temperature, heat power and timing"
It's a great play!
We've moved our video channel to vimeo.com/kavekalmar
Thanks again!
Gábor
I always used hot water until today when I tried cold water and got a very sour taste. Sour taste usually means underextracted. If cold water is better, where did I go wrong? Does it matter how hot the burner is set to?
@@PeterHagenuk the colder is the water you put in the chamber the colder will be the first water that starts the extraction. By doing so you can avoid having very hot water in the final part of the extraction, but you will have some sort of under-extraction at the beginning. It is a matter of balance between the two, as water temperature in mokapot is not static but dynamic. You must find the "sweet spot", i don't know if i make the idea.
Burner power does a bit the same, less heat will make temperature rise slower and give more time for evaporation in the chamber to build up pressure, starting the extraction at lowet temp. , more heat does the opposite. Again, it is a matter of balance between water temp and heat power. A bit tricky... :)
You could try using cold water and a bit more of heat, or you could keep heat low and use "milder" water... the right combination of both is your sweet spot!
That means he copied it. If it's similar, then that means he already looked at it. Look at the date it was published. Then look at this guys date he uploaded this TH-cam video.
Amazing video, answer quite a few questons about the Brikka, thank you so much!
Hi people, thanks a lot for this great video. I really enjoyed the technical content. This way I could make some fine adjustments to my way of brewing with the moka pot as well as feel more confident in the things I was already doing the way you guys showed. I was amazed to see the low temperature of the coffee cake when you make moka pot with cold water, totally interfering with what I thought what was going on when using cold water (longer on the stove and thus exposed to too much heat for a longer time resulting in burnt coffee. Myth busted!) So thanks again, this was another leap forward to making super old school coffee :)
Thanks for your feed back Keanu!
Guys, you are the best bunch. Nice methodic approch, no fuss, great video. Thx so much for it!
Thanks a lot dude! Check our channel on www.vimeo.com/kavekalmar
when scientists love coffee this much!
Very Helpful... Thank you!
Priceless contenant, thank you very much
Amazing work guys. Appreciate the work you have put into this. Love from Sri Lanka :)
thanks! we've moved our channel to vimeo some years ago. visit it if you liked this one! vimeo.com/kavekalmar
Excellent video thank you!
Great video. There is so much misunderstanding around how moka pots work but it is clear you understand. I wish I had this setup so I could test my process. I think one reason you got the results you did is that the heat may have been too high. Getting a moka pot (w/o valve) to extract in two minutes with cold water is very quick in my experience. If we think about it, this could explain the low water temp because you probably favour pressure generated by heating the trapped air through conduction through the brewing vessel over through heating the water. Thus when you get enough pressure to get flow your water hasn't heated up yet. A great video though to show you don't need to boil the water to get flow.
Thanks for your remarks. Yes, playing with the intensity of the heat source could be the next stage. I'm playing now with measuring the pressure in the boiler instead :-) : vimeo.com/345089456
This is my density.
Great video!
Just saw a Moka pot show up in the PC game Jazzpunk.
Thanks, I appreciate it :-)
Wow this is an experiment when i wanted to conduct. This is just amazing
I never knew coffee science could be so exciting!
Frankenstein coffee.. love it!
excellent video! thanks a lot
Thanks a lot for the nice experiment. A question, how about the temperature of the coffee? I'm asking because I've got a Bialetti induction moka pot and with cold water the coffee gathered on top is 75C and with boiled water it's 85C. Of course pouring to a cup, I lose another 10C. Is that normal?
Way late to the party, but thanks for all that obsessive measuring!
I've owned a Kaliffa (Brikka) for about 12 years now and have found that literally halving the recommended water (cold) AND coffee (espresso roasted, ground to between espresso and drip size) have produced consistently excellent results for me.
I use medium heat on an old coil electric stovetop.
I always 'clean' the pot with hottest tap water and fingers : )
Excellent! Thanks for doing this.
Thanks Frans! Your coffee porn with Stephen Sweeney's TPF is really a heavy stuff :-). Wich Camera did you use to shoot the film? We have an option to get an EOS C500 for a few days. Should think about themes :-)... Kind Regards, Gábor (read my comment please to your other video with the Discovery launch "sound track")
Kávékalmár
Ah nice! so we know each other already ;-) I asked Roemer what camera we used and he tells me it was the Sony f700 with speedbooster but according to him the C500 is *porn* indeed so enjoy it!! Looking forward to see the results.
Unfortunately the time frame for the C500 is colliding with the World of Coffee in Rimini. Maybe I'll contact the organizers to postpone the event .... a few days at least
Kávékalmár
Good luck with that ;-)
Köszi a tippet a vízmennyiséggel kapcsolatban.
Thanks for the upload.
/respect for the effort.
+Hagen Steele Thanks for the kind words. This was our first video on caffeine. Check our new video channel on www.vimeo.com/kavekalmar
Cheers
Gábor
Awesome video !!!
How are those screws called, that you used for guiding the temperature-messuring-wires to the inside of the moka pot ? (sorry for the messy description..)
also: have you ever tried to mesure the pressure of the vapor, when the valve is installed vs when the valve is removed ? I was thinking of making a video about pressure myself, once my manometer arrives...
SOEINEGAUDI Hallo, Deutsch ist mir einfacher. DIr auch, nehme ich an. Danke. Fitting sind die auf Englisch :-)(www.tcdirect.co.uk/Default.aspx?level=2&department_id=310/1). Ja, es wäre eine ganz interessante Ergänzung zu unserem Film das Druckverhalten eines Herdkännchens zu studieren. Druckverhältnisse hängen aber auch vom Grund und davon ab ob leicht, härter oder ob überhaupt das Mahlgut gepresst wird im Filterkorb. WIr haben unser Video-Kanal auf Vimeo umgezogen. Du solltest unsere neuen Filme dort anschauen. www.vimeo.com/kavekalmar
ok so i was messing with the moka pot that i got sent the other day and i have just tried to put a aeropress filter onto the basket. one reason for this was to get clean cup. i also found that the coffee came through in half the time. tasted good. but just thought i would let you know. might be worth another experiment! cheer bart
Hi Bart,
Great! I thougt about it, but haven't tried yet. I use aeropress filter for my levers and I just love the results. The dispersion screen stays clean and I think the water distribution is better also.
Regards
Gabor
You could just watch the amount of coffee you pour in a cup, just don't pour it all because there is bound to have coffee grounds in it. Best to leave some coffee in the top. You really don't need all that coffee.
Great video~
love the scientific analysis~
Horus Chan Thanks. It's not really science it's just "love" :-)
Ya~~moka pot lover
What a beatifully made video.
I've never had burnt, bitter-tasting coffee. I use a heat diffuser on a gas cooktop, so there is no direct flame contact with the pot and no resulting scorching of the coffee.
Jót akartam magamnak mióta megvan a brikka, szorgalmasan mindig forró vízzel töltöttem fel, hideg vízzel nem is próbáltam, jó tudni hogy feleslegesen erőlködtem 😅
Woah, this is awesome!
Thanks :-)! We've moved to Vimeo. Check out vimeo.vom/kavekalmar!
Cheers! Gábor
excellent work!
+zzp100 Thanks! Check out our new channel on vimeo for more great stuff: vimeo.com/kavekalmar
Cheers
Gábor
What is the 'weighted valve', my moka doesn't have that. Is this something you added or it's just a modification to the device?
That's the Brikka's feature.
How do you measure the intensity of gas heater?
BB Cafa I did not measure it. I tried to do the measures with the same intensity.
Interesting video! Thanks :-) With "preheated water", do you mean boiling water?
Yes
Hey man, I have a classic Moka and continually get burnt coffee.
Could this be due the fact that I boil the water in a kettle before using?
Should I be using warm water instead?
Hi there, Experimenting is key :-). Every moka pot has its own ideal set up.
My solution was to dunk my moka base in cold tap water to stop the brewing process.
Cheers.
Bhaveer Another thing you could look into is the amount of coffee you're brewing. If you let all the water from the bottom chamber to evaporate and thus make coffee, it takes a little more time to brew, which means the coffee is exposed to heat for a greater amount of time, increasing the risk of having burnt coffee. When I brew I'm always left with some residual water in the bottom chamber, because I stop the brewing process a little earlier (as soon as the coffee that's coming out is yellowish in color). After that I immediately pour out the coffee in a warm cup. I used to cool the bottom chamber with cold running water too, but I found that an unnecessary step since I could just pour it out, which basically has the same result, but in less time. I'd suggest you try and experiment. That's the only way to find something that suits your personal taste. Cheers!
Also this: if you brew for more than one person, then five the coffee a stir before pouring it out. This way you evenly distribute the different flavours in the coffee. If not, one might have a slightly sour cup and another a more bitter one. Try it out!
Keanu Tax Thanks alot. Much appreciated.
Moka works with thermal expansion, means if you preheat
water and decrease the temperature difference in chamber under the process, you
get less pressure in the chamber. At very hot water at starting point, brewer just do
not work :-)
Water volume is minimum at 4 Celsius. If you pour 4C water and heat can result
too low temperature water start to push into filter because pressure buid up
earlier at lower temperature. In such case you should grind finer your coffee
to hold back high pressure water to warm up to optimal temperature. The other
problem as you mentioned is caking coffee. Which could be avoided if you count
the not perfect heat conduction of metal. I think (based on physic) you have
better chance to avoid it with cold water if you are heating perfectly just the
bottom of your brewer very fast for short time (because pressure build up earlier and started
to go up before upper part will goes hot). Maybe you should put your coffee brewer (upper
parts) to fridge before:-) (just joking)
I am lazy anyway and like strong coffee and to achieve it my preference 40 C
starting point (I check my finger approx.:-) and staring very high heat (15-20
sec) and switch to very low heat (prefer induction than gas because of
precision and better bottom heating) after (just some times before coffee start to slowly
pour up) .
Thy physic behind it: temperature difference build up
pressure and it is the theory behind Moka brewer.. Fine grains (and valve) hold back more pressure. But important not just pressure but temperature when contacting with coffee in filter.
Please do not believe any personal settings (all things cannot be documented too many variables) just find your taste with experience in your kitchen. Variables your heater your brewer, volume of coffee and water, grind size, starting water temp, changing heating temperature
(it was good idea to cool down with tap water the cahmbers , i try!).
Great! Thanks for your comments.
Beatiful video under subscribed people. Thank u
What grinder is that?
Hi Johan,
A HG-One (a fairly good hand grinder :-) www.hg-one.com
Cheers
Gábor
Thanks for the quick answer :D
So really warm water is probably best.
Very cool. I have been looking at a pot and this has sold it for me. I'm a Aeropress man myself but will give this a go. If your interested have a look at the machine I built to improve the Aeropress. It's on my channel. Keep up the good work.
Hi, I watched it. It's amazing... Can I post it on my face book side pls? Could you send me your mail address, pls! I have an idea wich could work for you :-). Gabor
Yep it's brewbar.info@gmail.com :)
Kávékalmár by all means post away.
Bart Kerswell Ben Coiler Hi Bart, The Hungarian distributor like your brew-station. He shared the vid on his side :-). facebook.com/AeroPress.hu Good luck with the dailycoffeenews! Gábor
cheers chap. Just come in from the roasting coffee in the rain. nothing like fresh coffee.
Tron doi yeu em
IMHO, you are using the worst Bialetti moka ever :D
I'm Italian, i'm using Bialietti brewers for 20 years and, my experience, classic octagonal moka is the best.
My personal tricks:
- Fine gringind, 2 or at least 3 steps bigger than an expresso one.
- No pre-heated water, unless it's heated from cold inside the vessel. (I always use cold water)
- Never compact the grind: when you close moka, it compacts itself.
- Water 1mm under the valve
- The top MUST BE open, or steam can condensate and ruin your coffee.
- Lowest fire possible
- Shut the fire down after 5 seconds the bottom is covered by coffee, then wait until pressure work is done.
Thanks for your comments. I appreciate that. But don't forget! I tried it with deactivated valve as well :-). Different Mokas, different ideal ratios (water/air) and most important: different tastes :-). I don't give any specific recommendations, Just the alternatives/ways how to experiment with the moka. Your steps are almost the same as measure two in the film. Different tastes: what works for your best is maybe somebody's worst coffee. Not neccesary. But maybe.
Great tips! Grazie
@@kavekalmar he's not saying you're wrong, don't take it that way. But how randomly Moka's are, per say-best to take in every tip into consideration 👍🏻👍🏻. I'll try his tip. I have a six cup and a ten cup. I don't think size cup matters, and think all temps are the same for them all. Because at first I thought the bigger the cup size the more heat they needed, but I proved my self wrong. I did Dark grounds, high heat and the coffee was bitter. Dark grounds are finicky because they're black. I tried the same way I used for medium roast coffee and it came out bitter.
Cold water low temp seems to cut back on the bitterness worked best. But with a post I read in a forum, Moka pots work best with medium and light roast beans.
i love you
So sik, modern day science
The music in this video is too loud, repetitive and quite annoying