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Most likely you've seen this, but it should be mentioned James Hoffman has spend some time experimenting with the Moka pot and has published his preferred techn
by sharperguy 3y ago
Most likely you've seen this, but it should be mentioned James Hoffman has spend some time experimenting with the Moka pot and has published his preferred technique on youtube [1]
[1]. https://www.youtube.com/watch?v=BfDLoIvb0w4 https://www.youtube.com/watch?v=BfDLoIvb0w4
- jarvist 3y agoThere's also a fantastic Youtube video in a neutron beam facility of a Moka pot, in which you can see the full process of brewing. The water and plastic handle appear 'black' as hydrogen scatters neutrons so strongly. https://www.youtube.com/watch?v=VESMU7JfVHU https://www.youtube.com/watch?v=VESMU7JfVHU
- 317070 3y agoThere is also this gem of a website, where you can explore a 3D CT-scan of a Bialetti moka pot, to see all its features and flaws: https://www.scanofthemonth.com/scans/coffee https://www.scanofthemonth.com/scans/coffee
- viasfo 3y agoTheir scan viewer software now works on mobile devices: https://app.lumafield.com/project/a5a9c7ef-d1c9-426e-9e2a-632584589e25 https://app.lumafield.com/project/a5a9c7ef-d1c9-426e-9e2a-63...
- asymmetric 3y agoWow, it's really a shame about the new Bialetti pots. I've recently gotten one off Amazon and now I'm not sure if I should instead hunt for a used old model.
- ce4 3y agoWho knows if it wasn't counterfeit?
- secretsatan 3y agoI always wished they would make a transparent one
- ljf 3y agoPretty sure I saw someone with a glass one on youtube, but it wasn't as exciting to watch as I'd hoped. I'd still like one though. Found the video: https://www.youtube.com/watch?v=c7FoqR9oCfI https://www.youtube.com/watch?v=c7FoqR9oCfI
- Gormo 3y agoToo bad Scotty never time-traveled back to our 1984 with the formula for transparent aluminum.
- xgkickt 3y agoNot sure of the year, but aluminium oxynitride exists (edit: and more commonly, sapphire).
- shiandow 3y agoI've seen one that had a glass lid that allowed you to view inside the top. You knew it was working when the glass fogged up.
- s0rce 3y agoSeems like there are models with a transparent top (low pressure part), ex: https://www.amazon.com/Premium-Crystal-Glass-Top-Stovetop-Espresso/dp/B07RLXQGW2/ https://www.amazon.com/Premium-Crystal-Glass-Top-Stovetop-Es... You might want some blast protection if you use a completely transparent one due to the explosion risk and flying glass pieces.
- s0rce 3y agoI really like that video. However, I think this could have been done with X-rays by adding heavy salts (ex. sodium metatungstate or vastly more hazardous thallium salts) to the water or using a heavy organic liquid (ex. diiodomethane). However, if you have a neutron imaging beamline you probably are motivated to make a cool demo.
- deleted 3y ago[deleted]
- nunez 3y agoOf course James has a recipe for this.
- Mikhail_K 3y agoI would not put too much stock into James Hoffman's confident assertions. He claims to be able to taste difference between different coffee grinders - but doesn't do it in a blind test.
- nerdponx 3y agoHe has done plenty of blind tests on his channel.
- 2devnull 3y agoI trust a lot of what he says, but not everything. He has an interest in the machines and his own career, not just in the coffee. Trust but verify.
- nerdponx 3y agoOf course, same goes for any other coffee-expert-content-creator (eg Lance Hedrick) or really any other expert in any other field.
- nikau 3y ago> I trust a lot of what he says, but not everything. He has an interest in the machines and his own career, not just in the coffee. Trust but verify. Yes, as an example his lack of reviews on eureka grinders is very noticeable in comparison videos.
- samvher 3y agoJust tried out his suggestions combined with some of the comments there (what I tried: put boiling water in the moka to start, pre-heat my electric stove while preparing the moka, use a full but not overly full basket, and avoid sputtering by actively controlling the applied heat with the lid open and taking the moka off the heat the moment sputtering starts) and my impression was that it makes a noticeable difference. Specifically, I had always just accepted that moka coffee is fast and easy but bitter, and this was much less bitter: I preferred it and I think I'll keep these changes. YMMV of course!
- gv83 3y agoThe famous “coffee for people who don’t like coffee” video that has been a running gag in Italy for months!
- Xcelerate 3y agoWhat is the context of the gag? I like James Hoffman and his videos.
- gv83 3y agoItalian households throw the thing on the stove without such meticulous (and time expensive) ceremony every morning, so this falls under the classic “American can’t cook” gag I don’t even know if the guy is American, just anecdata from my Facebook feed
- nonameiguess 3y agoHe's English, not American, and became a coffee influencer like this after winning the World Barista Championship in 2007. This is, in fact, a "world" championship, not like the MLB World Series which is really just American. It's been held in the USA a few times, but also all over Europe, Australia, Japan, and Korea. Making coffee meticulously is hardly something specific to Americans or even typical of Americans. It's very weird you would even have this stereotype when the very word "barista" is Italian, the WBC itself started in Norway, and Europe in general is usually far more associated with fine cuisine and caring about craftmanship in food and drink than the US, which is associated with hot dogs, light beer, and deep frying everything in butter.
- fsckboy 3y ago>the very word "barista" is Italian now hol' up in English, we have a suffix -ist for a person who does something: machinist, pianist, flautist. In Italian, they instead use the suffixes -isto or -ista to mean the same thing (which suggests English got "ist" from Norman French) what does this particular -ista do? stands at a bar, that's why they are bar-isti. What's a bar, in Italy? well, "bar" not an Italian word, they borrowed the word from English.
- EasyMark 3y agoThat is way more than I'll ever do. I just use regular fresh ground coffee, some water, half and half, a teaspoon of sugar and you're good. He's right about lowering the heat though, but you can get 90% the same result with just fresh ground coffee and low heat, you don't need a ton of gadgets. I prefer the stainless steel pot to avoid aluminum leeching.