5 ms·

I'd say my stovetop espresso maker is pretty open-source. And has worked fine with no changes except new gaskets for 5 years now. I did just have to replace it

I'd say my stovetop espresso maker is pretty open-source. And has worked fine with no changes except new gaskets for 5 years now. I did just have to replace it with a steel one since I now have induction stovetops.

hn_throwaway_99 4y ago
I don't consider what a moka pot makes to be "espresso", and neither do most coffee experts like SCAA.
- intrasight 4y ago
  It's plenty strong for me. Wouldn't want it any stronger. I got it after using one in Italy for several days, and couldn't go back to drip.
  - hn_throwaway_99 4y ago
    I think that's a misconception about moka pot coffee vs. a well-made espresso. Espresso isn't really "stronger" than moka pot coffee. Moka pot coffee is actually brewed at a higher temperature, but a lower pressure, than espresso. Espresso temperature is not even boiling (200 F is a common temp), but under much higher pressure by means of an electric or manual lever pump (9 bar is the common definition). The result, to me at least, is that espresso has a much "thicker" mouth feel, but much less bitterness, than moka pot coffee.
    - intrasight 4y ago
      Now that I have a kitchen with some space, I am considering getting a proper countertop espresso machine. Then I'll be able to do a proper compare and contrast.
    - lostlogin 4y ago
      Yes - I think espresso is one of the lower caffeine coffees. Cold brew is a monster. https://www.coffeeness.de/en/how-much-caffeine-in-coffee/ https://www.coffeeness.de/en/how-much-caffeine-in-coffee/
- lmm 4y ago
  Italians generally do, and if you're going to use their word then that should be what counts. (Obviously it has the downside of not let you brag about how high a pressure you used to... well, no-one actually cares what you did with the pressure, but big number better, clearly)
  - ubermonkey 4y ago
    LOLNO. The flavor and texture of low-pressure Moka pot coffee is entirely different from what we get out of higher pressure modern espresso machines. Italian word or not, it's just not the same thing. That some ill-informed people CALL it the same thing doesn't make it so.

hn_throwaway_99 4y ago

I don't consider what a moka pot makes to be "espresso", and neither do most coffee experts like SCAA.

intrasight 4y ago
It's plenty strong for me. Wouldn't want it any stronger. I got it after using one in Italy for several days, and couldn't go back to drip.
- hn_throwaway_99 4y ago
  I think that's a misconception about moka pot coffee vs. a well-made espresso. Espresso isn't really "stronger" than moka pot coffee. Moka pot coffee is actually brewed at a higher temperature, but a lower pressure, than espresso. Espresso temperature is not even boiling (200 F is a common temp), but under much higher pressure by means of an electric or manual lever pump (9 bar is the common definition). The result, to me at least, is that espresso has a much "thicker" mouth feel, but much less bitterness, than moka pot coffee.
  - intrasight 4y ago
    Now that I have a kitchen with some space, I am considering getting a proper countertop espresso machine. Then I'll be able to do a proper compare and contrast.
  - lostlogin 4y ago
    Yes - I think espresso is one of the lower caffeine coffees. Cold brew is a monster. https://www.coffeeness.de/en/how-much-caffeine-in-coffee/ https://www.coffeeness.de/en/how-much-caffeine-in-coffee/
lmm 4y ago
Italians generally do, and if you're going to use their word then that should be what counts. (Obviously it has the downside of not let you brag about how high a pressure you used to... well, no-one actually cares what you did with the pressure, but big number better, clearly)
- ubermonkey 4y ago
  LOLNO. The flavor and texture of low-pressure Moka pot coffee is entirely different from what we get out of higher pressure modern espresso machines. Italian word or not, it's just not the same thing. That some ill-informed people CALL it the same thing doesn't make it so.