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Permalink Reply by Kevin Ayers on January 31, 2011 at 5:46pm

I think stove top moka pots make more of an "espresso" brewed coffee. Meaning the grind should be finer than melitta drip or "pour over" but not as fine as espresso or turkish. You are only yielding 2-3(ish) oz of liquid am I right? I have never used one personally so this information is entirely hypothetical.

 

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Permalink Reply by John Gibbons on February 7, 2011 at 12:25pm

Actually, I'm going to have to disagree with Kevin Ayers. In theory, you're correct. But the pressure given by steam is far less than an espresso machine...and we're not making espresso, we're making strong coffee. I know this thanks to James Hoffmann. Check: 

http://www.jimseven.com/2009/01/21/videocast-4-stovetopmoka-pot/

 

Watch all his videos

 

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Permalink Reply by Kevin Ayers on February 7, 2011 at 11:53pm

Thanks for the correction. I won't be drinking any moka pot coffee any time soon. Steam makes bad coffee.

John Gibbons said:

Actually, I'm going to have to disagree with Kevin Ayers. In theory, you're correct. But the pressure given by steam is far less than an espresso machine...and we're not making espresso, we're making strong coffee. I know this thanks to James Hoffmann. Check: 

http://www.jimseven.com/2009/01/21/videocast-4-stovetopmoka-pot/

 

Watch all his videos

 

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Permalink Reply by John Gibbons on February 8, 2011 at 8:05am

It's not awesome, but if done well it's a fun alternative. But I'd stick with a pour over. 

Kevin Ayers said:

Thanks for the correction. I won't be drinking any moka pot coffee any time soon. Steam makes bad coffee.

John Gibbons said:

Actually, I'm going to have to disagree with Kevin Ayers. In theory, you're correct. But the pressure given by steam is far less than an espresso machine...and we're not making espresso, we're making strong coffee. I know this thanks to James Hoffmann. Check: 

http://www.jimseven.com/2009/01/21/videocast-4-stovetopmoka-pot/

 

Watch all his videos

 

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