3 ms·
The CT scan page https://www.scanofthemonth.com/scans/coffee https://www.scanofthemonth.com/scans/coffee mentions that detail too: Take it off the heat before t
by j1elo 3y ago
The CT scan page https://www.scanofthemonth.com/scans/coffee https://www.scanofthemonth.com/scans/coffee mentions that detail too: Take it off the heat before the volcanic sputtering phase at the end; this only adds bitterness to your coffee..
Maybe that's exactly what you noticed. I cannot think how starting from already hot water vs. letting the water warm up and boil from the stove, could make any noticeable difference.
- pivo 3y ago> I cannot think how starting from already hot water vs. letting the water warm up and boil from the stove, could make any noticeable difference. The idea is just that the beans don't get cooked as much by the heat ahead of the brew phase. For me it's made a big difference.
- samvher 3y agoI also think there might be more of a heat gradient in the moka itself, i.e. the upper compartment including the vertical tube might end up with a lower temperature throughout the process.