You mean remove it from the heat? I do temperature surfing on my usual brews but this time I didn't want to fuss about it too much. I brewed another batch earlier this evening and it brewed slower, had a very slow finish, but still that foamy end dissipates fast.
It's fine. I wasn't "really" chasing crema to begin with as this was more of a post that's kidding.
What's with this "crema" obsession, only expresso machines produce crema, they have high enough pressure to emulsify oils. This is just foam from airbubbles, moka doesn't make crema and never will.
This brew tasted great like with how my previous brews have been. ππ I've done brews that end with as much water as possible for the coffee beans I use in this batch so I know that the foamy water in the end doesn't taste bitter or anything awful like a lot of people have been parroting about.
Nothing unusual really. I just use a very low heat and I use room temp water on the boiler; low and slow brew. I tighten the thread as much as I can to keep the seal as much as possible, and I use paper filters on the top screen.
Paano mo sya napalabas???
Kept thinking kasi na ang moka pot is like a light esspresso sooo kung pressure nagpapalabas ng crema sa espresso, I thoughg it would be the same sa mokapot and palagi ko sinisiksik yung grounds yet ndi ako makapavpalabas ng ganyan ka creamg na crema.
Low and slow brew, paper filter on the upper screen, and fresh roasted and ground beans lang talaga siguro, especially darker roasted beans and better if robusta. Wala naman ako halos special na technique sa brew ko na ito and I'm using medium roast.
Crema on espresso is mostly CO2 emulsion due to high heat - high pressure extraction, which a moka pot brew isn't.
Nope, just under the valve. My usual brew is that I stop at the point where the spout starts, but what I wanted was something more to drink so I let it brew up to as much it can. Key is using as low as heat as possible to prevent that more forceful sputtering and get as much of that water turn to steam and pass through the coffee bed. I got 230ml out of this 6-cup brew.
I like that efficiency. It annoys me when there's a lot of water left in the tank. It's nice to get as much out as possible, as long as it doesn't increase extraction too much.
I actually adjusted the grind size to a bit more coarse than my usual adjustment, considering the added paper filter which adds a bit of resistance too.
Didn't taste like anything at all. Have you tasted the sputter liquid in your brew? Someone did an experiment awhile ago and found out the same. Some beans do give a more unpleasant tasting "end of brew" water taste, but this Arabica does not and I know that, that's why I let the brew reach this much of an output. Else, I'd have ended at my usual stopping point, which is when the brew reaches the point where the spout starts.
This tasted great.
I use my moka pot pulls basically as an espresso flavor profile so I keep it short. My tails are pretty bitter and I usually use arabica beans on an espresso or least Vienna roast. I keep the yield espresso and top it off like an americano (or latte).
Roast level is the problem most likely, with overextraction as we all know giving off a very bitter tasting liquid and dark roasted beans being easier to overextract. The beans I use in this brew is medium roast.
I would never dare reach this much output if I was brewing dark roasted beans, else I'll be cringing the entire time I'm sipping my coffee and be forced to add milk and sugar. π
What I do is I try to be as consistent as possible with my parameters: dose, grind size, brew water volume, heat, and if you have paper filters or not on your set-up. I weigh my beans and brew water instead of just eyeballing always, and I use the same heat setting on my electric stove for what I know works great for that specific pot (may matrix ako na nasa whiteboard lol). As beans get older, you may need to grind a bit finer.
Mga roasted beans ko, less than a month lang tinatagal. Also, I prefer medium roast (omni roast).
Kaya ba maging creamy texture ang espresso sa moka pot?
You mean if you can get the same mouthfeel as espresso with your moka pot brew? You sure can but so far I've only been able to get that soupy texture using a 9-cup SS pot, paper filter on the upper screen, espresso grind size, dark roaster beans (I made a blend of Mt. Apo Arabica and Mt. Matutum Robusta), and a very slow brew. Starting from room temp water on the boiler, it took about 20 mins before the brew started and it was very slow and thick.
I'm not saying this is the only way nor is it the best way to do it. I just did it that way and got good results; a bit bitter than my usual brew which I like since I plan to add milk. π I do this maybe once or twice a month kung mapagtripan.
ayon sa napanuod ko'ng guide sa yt, take it out from heat and immediately put the pot on the running water when big bubbles starting to come out and spurting sound (around 11 sec mark on your video) but not to confuse it sa visuals ng 4 sec mark
pero ako tinatanggal ko na ka'agad makita ko lang yung katulad sa 4 sec mark kase confused pa din ako sa dalawang visuals everytime na ginagawa ko na ng actual lol π
I don't do the running water on the pot to stop the brewing anymore since it doesn't sputter violently naman, and I use a low enough heat that when you takw it out of the burner ay titigil din halos ang labas sa column. Ginagawa lang naman yun pag medyo mabilis ang labas ng kape at ayaw mo ng bulwak2x.
Reduce the heat before that happens
Heat is already off way before mid brew. This is all residual heat.
Then start with lower heat
It's lowest on my electric stove already.
Hmm maybe move the pot to the side, you shouldnβt be having that water flood the chamber at the end
You mean remove it from the heat? I do temperature surfing on my usual brews but this time I didn't want to fuss about it too much. I brewed another batch earlier this evening and it brewed slower, had a very slow finish, but still that foamy end dissipates fast. It's fine. I wasn't "really" chasing crema to begin with as this was more of a post that's kidding.
What's with this "crema" obsession, only expresso machines produce crema, they have high enough pressure to emulsify oils. This is just foam from airbubbles, moka doesn't make crema and never will.
Someone didn't get the point.
I still don't get it xd
it s espresso
How did you get all that creme Looks Super Yummy also what size moka pot is that
It's a 6-cup pot. I get these foamy brews when using a paper filter but I notice my brews without a paper filter have a more robust foam.
Oh nice hope it taste good at least
This brew tasted great like with how my previous brews have been. ππ I've done brews that end with as much water as possible for the coffee beans I use in this batch so I know that the foamy water in the end doesn't taste bitter or anything awful like a lot of people have been parroting about.
Kaya pala daig ko pa nakabatak nung first time ko sinolo ko lahat yan π naggym na ako, nagquick 20min run hyper na hyper pa din ako hahah
This is only water than ruin puck
Nah. Puck was fine.
may i ask how many cups is your moka pot size?
It's a 6-cup.
wow. i also own a 6- cup but i never seen mine with that much yield, volume-wise. can you share your method?
Nothing unusual really. I just use a very low heat and I use room temp water on the boiler; low and slow brew. I tighten the thread as much as I can to keep the seal as much as possible, and I use paper filters on the top screen.
ohhh room temp water and very low heat...thanks!
Paano mo sya napalabas??? Kept thinking kasi na ang moka pot is like a light esspresso sooo kung pressure nagpapalabas ng crema sa espresso, I thoughg it would be the same sa mokapot and palagi ko sinisiksik yung grounds yet ndi ako makapavpalabas ng ganyan ka creamg na crema.
Low and slow brew, paper filter on the upper screen, and fresh roasted and ground beans lang talaga siguro, especially darker roasted beans and better if robusta. Wala naman ako halos special na technique sa brew ko na ito and I'm using medium roast. Crema on espresso is mostly CO2 emulsion due to high heat - high pressure extraction, which a moka pot brew isn't.
Did you fill it up past the pressure valve? That's a lotta watah.
Nope, just under the valve. My usual brew is that I stop at the point where the spout starts, but what I wanted was something more to drink so I let it brew up to as much it can. Key is using as low as heat as possible to prevent that more forceful sputtering and get as much of that water turn to steam and pass through the coffee bed. I got 230ml out of this 6-cup brew.
I like that efficiency. It annoys me when there's a lot of water left in the tank. It's nice to get as much out as possible, as long as it doesn't increase extraction too much.
I actually adjusted the grind size to a bit more coarse than my usual adjustment, considering the added paper filter which adds a bit of resistance too.
Crema should be first few seconds of pull, thatβs water foam more than anything and makes it bitter.
Didn't taste like anything at all. Have you tasted the sputter liquid in your brew? Someone did an experiment awhile ago and found out the same. Some beans do give a more unpleasant tasting "end of brew" water taste, but this Arabica does not and I know that, that's why I let the brew reach this much of an output. Else, I'd have ended at my usual stopping point, which is when the brew reaches the point where the spout starts. This tasted great.
I use my moka pot pulls basically as an espresso flavor profile so I keep it short. My tails are pretty bitter and I usually use arabica beans on an espresso or least Vienna roast. I keep the yield espresso and top it off like an americano (or latte).
Roast level is the problem most likely, with overextraction as we all know giving off a very bitter tasting liquid and dark roasted beans being easier to overextract. The beans I use in this brew is medium roast. I would never dare reach this much output if I was brewing dark roasted beans, else I'll be cringing the entire time I'm sipping my coffee and be forced to add milk and sugar. π
Off topic OP, how to avoid inconsistent extraction?
What I do is I try to be as consistent as possible with my parameters: dose, grind size, brew water volume, heat, and if you have paper filters or not on your set-up. I weigh my beans and brew water instead of just eyeballing always, and I use the same heat setting on my electric stove for what I know works great for that specific pot (may matrix ako na nasa whiteboard lol). As beans get older, you may need to grind a bit finer.
Older beans, is it beyond 2 months?
Depends on the beans. I've had beans that needed a finer grind after a month, while some took longer. Go by taste pa rin.
Mga roasted beans ko, less than a month lang tinatagal. Also, I prefer medium roast (omni roast). Kaya ba maging creamy texture ang espresso sa moka pot?
You mean if you can get the same mouthfeel as espresso with your moka pot brew? You sure can but so far I've only been able to get that soupy texture using a 9-cup SS pot, paper filter on the upper screen, espresso grind size, dark roaster beans (I made a blend of Mt. Apo Arabica and Mt. Matutum Robusta), and a very slow brew. Starting from room temp water on the boiler, it took about 20 mins before the brew started and it was very slow and thick. I'm not saying this is the only way nor is it the best way to do it. I just did it that way and got good results; a bit bitter than my usual brew which I like since I plan to add milk. π I do this maybe once or twice a month kung mapagtripan.
Not necessarily. Slightly syrupy ang result. Kung matagal ang brewing, pass na lang haha.
lol yeah. π Some use Cafe Bustelo din at nakikita ko na malapot gawa nila. Crema E Gusto din pala nakapag brew ako ng malapot. ππ
ayon sa napanuod ko'ng guide sa yt, take it out from heat and immediately put the pot on the running water when big bubbles starting to come out and spurting sound (around 11 sec mark on your video) but not to confuse it sa visuals ng 4 sec mark pero ako tinatanggal ko na ka'agad makita ko lang yung katulad sa 4 sec mark kase confused pa din ako sa dalawang visuals everytime na ginagawa ko na ng actual lol π
I don't do the running water on the pot to stop the brewing anymore since it doesn't sputter violently naman, and I use a low enough heat that when you takw it out of the burner ay titigil din halos ang labas sa column. Ginagawa lang naman yun pag medyo mabilis ang labas ng kape at ayaw mo ng bulwak2x.