4 ms·

the gasket? I find it brews so quickly using the Hoffman method that I don't have time to turn away to do anything else.

klyrs 4y ago
Took me a bit to find that. So... boil the water first is called "the hoffman method"? Okay.
- slothtrop 4y ago
  Yes, that and keeping the lid open to eyeball the pressure of the liquid pouring up, so you can lift the pot slightly off the stove and/or turn down the heat just right.
  - klyrs 4y ago
    "Keep an eye on it" yeah that was my complaint... but I'll admit, boiling the water first should shorten it up. The only risk there is letting a pot boil dry. I was absentminded in mornings before I had a kid. Now I've gotta be on top of coffee and another disagreeable human's routine as well. Adding more steps is never the answer. Cold concentrate with a dash of lime juice is my fancy.
    - slothtrop 4y ago
      "Keeping an eye on it" for all of 30 seconds. Letting the pot boil dry will be impossible, the moment it starts sputtering you're done. If you don't have 1-2 minutes to take care of a moka pot brew, then you're better off with instant or cold concentrate as you suggested.
      - klyrs 4y ago
        The pot I was referring to is the pot of pre-boiling water. And fwiw, when I use a moka (which if you'll reread my comment, is never the first brew of the day), I never let it go empty after that first burnt cup. Don't need the Humperdinck or whatever method to tell me that. And, to that end: I've found a low-heat, long extraction to be optimal for a moka. The best I've ever had sat atop a wood stove for about 10 minutes, with one solitary drip every few seconds -- using a single-shot GSI "camping" moka with a standpipe dripping into clean glassware. That Hedwig guy is trying to make coffee fast, and there's a time and place for that. I just happen to think that a moka is the wrong tool for that job.
        ValentineC 4y ago
        > The pot I was referring to is the pot of pre-boiling water. I think this is quite possibly the first time I've seen someone write about this problem, then it clicked for me. Proper electric kettles (in 220V countries, at least) have solved this problem for decades. I just searched on Amazon US, and it does seem like electric kettles are starting to be a thing there now too: https://www.amazon.com/AmazonBasics-Electric-Glass-Steel-Kettle/dp/B082MVGP8T/ https://www.amazon.com/AmazonBasics-Electric-Glass-Steel-Ket...
- Tao3300 4y ago
  The Hoffman Method still tends to produce bad rates of Frangilier Decay. Well, unless you've prepared a Guzman Lattice first, but let's not kid ourselves - there's almost no chance you did the spectrometry right without a paid subscription to the Escogido Index. At that point you may as well dump the intolerable bilge you're making and just buy Dunkin.
  - klyrs 4y ago
    Eh, we've got Tim's, not Dunk. They've got "dark roast" now, which is probably twice as many grounds run through the pot a second time.
- astrange 4y ago
  Coffee people are insistent about giving credit to everyone in the supply chain except for the actual Ethiopian farmers.
  - deleted 4y ago
    [deleted]

klyrs 4y ago

Took me a bit to find that. So... boil the water first is called "the hoffman method"? Okay.

slothtrop 4y ago
Yes, that and keeping the lid open to eyeball the pressure of the liquid pouring up, so you can lift the pot slightly off the stove and/or turn down the heat just right.
- klyrs 4y ago
  "Keep an eye on it" yeah that was my complaint... but I'll admit, boiling the water first should shorten it up. The only risk there is letting a pot boil dry. I was absentminded in mornings before I had a kid. Now I've gotta be on top of coffee and another disagreeable human's routine as well. Adding more steps is never the answer. Cold concentrate with a dash of lime juice is my fancy.
  - slothtrop 4y ago
    "Keeping an eye on it" for all of 30 seconds. Letting the pot boil dry will be impossible, the moment it starts sputtering you're done. If you don't have 1-2 minutes to take care of a moka pot brew, then you're better off with instant or cold concentrate as you suggested.
    - klyrs 4y ago
      The pot I was referring to is the pot of pre-boiling water. And fwiw, when I use a moka (which if you'll reread my comment, is never the first brew of the day), I never let it go empty after that first burnt cup. Don't need the Humperdinck or whatever method to tell me that. And, to that end: I've found a low-heat, long extraction to be optimal for a moka. The best I've ever had sat atop a wood stove for about 10 minutes, with one solitary drip every few seconds -- using a single-shot GSI "camping" moka with a standpipe dripping into clean glassware. That Hedwig guy is trying to make coffee fast, and there's a time and place for that. I just happen to think that a moka is the wrong tool for that job.
      - ValentineC 4y ago
        > The pot I was referring to is the pot of pre-boiling water. I think this is quite possibly the first time I've seen someone write about this problem, then it clicked for me. Proper electric kettles (in 220V countries, at least) have solved this problem for decades. I just searched on Amazon US, and it does seem like electric kettles are starting to be a thing there now too: https://www.amazon.com/AmazonBasics-Electric-Glass-Steel-Kettle/dp/B082MVGP8T/ https://www.amazon.com/AmazonBasics-Electric-Glass-Steel-Ket...
Tao3300 4y ago
The Hoffman Method still tends to produce bad rates of Frangilier Decay. Well, unless you've prepared a Guzman Lattice first, but let's not kid ourselves - there's almost no chance you did the spectrometry right without a paid subscription to the Escogido Index. At that point you may as well dump the intolerable bilge you're making and just buy Dunkin.
- klyrs 4y ago
  Eh, we've got Tim's, not Dunk. They've got "dark roast" now, which is probably twice as many grounds run through the pot a second time.
astrange 4y ago
Coffee people are insistent about giving credit to everyone in the supply chain except for the actual Ethiopian farmers.
- deleted 4y ago
  [deleted]