5 ms·
i had a similar issue with the italian style mokapot but i think i fixed it. The key issues were * clean after every use (just with water) * don't fill too m
by rkachowski 4y ago
i had a similar issue with the italian style mokapot but i think i fixed it.
The key issues were
* clean after every use (just with water)
* don't fill too much water, the water will touch the coffee for too long and make it sour, aim for just below the pressure valve
* don't tamp down the coffee grounds, just fill to the line
* dont have too fine a grind on the coffee
it sounds like a lot but I'm making great coffee now, i couldn't figure out the aeropress somehow
- browningstreet 4y agoThanks.. I'll see if focusing on these elements makes a change. The Illy espresso I have right now is probably too fine.
- masklinn 4y agoYes if you have espresso grind it's way too fine, Moka does have some pressure but it's around 1.5 bars. Moka pots are usually used with drip / pourover grinds. Maybe a pair of stops below, but not espresso-fine. With an espresso grind, the moka pot will struggle to push water through and you'll have a very bitter coffee because it'll be way over-extracted. Is that what you experience?