australia:coffee_mokapot
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| australia:coffee_mokapot [2026/07/02 10:24] – [How it works] gary1 | australia:coffee_mokapot [2026/07/02 11:07] (current) – gary1 | ||
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| * an appropriate grind size of coffee (preferably freshly ground) - not as fine as espresso but finer than filtered coffee | * an appropriate grind size of coffee (preferably freshly ground) - not as fine as espresso but finer than filtered coffee | ||
| * ideally you will have a grinder and reasonably freshly roasted coffee beans in a sealed container that is kept out of the sun and NOT in the fridge | * ideally you will have a grinder and reasonably freshly roasted coffee beans in a sealed container that is kept out of the sun and NOT in the fridge | ||
| - | * an appropriate level of good quality water (preferably bottled water unless you have an excellent tap water that is not hard) which should not be higher than the valve and should be at least half of the maximum volume up to the valve | + | * an appropriate level of good quality water which should not be higher than the valve and should be at least half of the maximum volume up to the valve |
| * ensure rim of coffee basket does not have any dents | * ensure rim of coffee basket does not have any dents | ||
| * ensure top part of coffee basket is dry before adding coffee otherwise the coffee may clump and risk channel formation | * ensure top part of coffee basket is dry before adding coffee otherwise the coffee may clump and risk channel formation | ||
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| *bitterness arises from the last part of the coffee to percolate out which is generally the hottest part and it is thought the hot temperature is what is extracting the bitterness | *bitterness arises from the last part of the coffee to percolate out which is generally the hottest part and it is thought the hot temperature is what is extracting the bitterness | ||
| *some will also add an additional filter (eg. an Aeropress filter) to the bottom of the top reservoir (wet it to make it stay there while you invert the top to screw it onto the base) - this reduces the amount of particles percolating up as these also contribute to unwanted flavours | *some will also add an additional filter (eg. an Aeropress filter) to the bottom of the top reservoir (wet it to make it stay there while you invert the top to screw it onto the base) - this reduces the amount of particles percolating up as these also contribute to unwanted flavours | ||
| + | *ensure water is good quality and not hard - use bottled water if tap water not good enough | ||
| *these OCD coffee makers will generally weigh the water and coffee to ensure consistency, | *these OCD coffee makers will generally weigh the water and coffee to ensure consistency, | ||
| *it seems that an extraction ratio of 22-23% is perhaps ideal for Moka pots - going over 25% seems to give it more unpleasant flavours | *it seems that an extraction ratio of 22-23% is perhaps ideal for Moka pots - going over 25% seems to give it more unpleasant flavours | ||
| + | *generally use a dark roast in particular when making milk based coffees or you want a strong rich coffee | ||
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| * add hot (NOT boiling) water to just under the level of the valve | * add hot (NOT boiling) water to just under the level of the valve | ||
| * for dark roasted coffees: | * for dark roasted coffees: | ||
| - | * add room temp water 20mL less than the level at the valve - this will give a higher TDS but overall less extraction and less volume brew (([[https:// | + | * add room temp water 20mL or 1cm less than the level at the valve - this will allow the water to rise earlier at a lower temperature and give a stronger brew with higher TDS but overall less extraction and less volume brew (([[https:// |
| + | * for more consistency you can weigh the water to ensure it is always the same volume and it allows you to experiment with known coffee: | ||
| + | * NB. if using a 4-6 cup pot, you can use hot water to speed up the process | ||
| + | * consider using a paper filter | ||
| + | * this will give a higher extraction with the dark roast method as it increases resistance, pressure and brewing time for a more balanced brew | ||
| + | * for lighter roasts, it will filter out the fine particles and improve flavour clarity | ||
| * if using an electric hob, pre-heat it | * if using an electric hob, pre-heat it | ||
| * if using induction, choose a low heat below half power | * if using induction, choose a low heat below half power | ||
| - | * if using gas use a low flame | + | * if using gas use a low flame on the smallest burner |
| * consider using an adapter plate for both gas and induction | * consider using an adapter plate for both gas and induction | ||
| - | * ideally, gently heat the pot with the lid OPEN WHILE CLOSELY WATCHING IT - as soon as the coffee starts to flow, **reduce the heat to as low as possible** to prevent too rapid a process, then take it OFF the heat just before it finishes flowing otherwise it will splash everywhere and your coffee flavor will be impacted | + | * ideally, gently heat the pot with the lid OPEN WHILE CLOSELY WATCHING IT - as soon as the coffee starts to flow, **reduce the heat to as low as possible |
| - | * if the flow stalls prematurely, | + | * if the flow stalls prematurely, |
| * if it does start spluttering, | * if it does start spluttering, | ||
| - | * stir the coffee before serving it | + | * if serving into multiple cups, stir the coffee before serving it to ensure each cup gets similar brew |
| * serve it as soon as possible as the pot is hot and can cause more bitterness if it remains in the pot | * serve it as soon as possible as the pot is hot and can cause more bitterness if it remains in the pot | ||
australia/coffee_mokapot.txt · Last modified: 2026/07/02 11:07 by gary1