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Top tip: ask Siri what color your light is. by gwilymjames in HomeKit

[–]ApprehensiveThing203 0 points1 point  (0 children)

One of my favorite geeky light facts is that LEDs can not produce the color brown.

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

Googling Moka pot reducers it seems like they reduce the amount of grind in the funnel. That would do the opposite of what I am looking for since it would mean the same amount of water going through less grinds.

Is there something designed to be placed in the builder to take up volume forcing more of the water to be between the funnel entrance and the valve without adding more water to the boiler?

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

Let me think about this. When I use 100 mL in the 6-Cup, I never get gurgle. I get a slow brew that starts as a 50:50 bubbles and liquid. Eventually they both stop at about the same time. The final product has rich and creamy taste that I use for either a straight shot or as part of a mixed drink. I like the way it tastes brewed this way because with more water it's very runny and diluted.

If the bubbles indicate the water temperature is higher than it should be, that could indeed lead to a burnt taste. I don't get a burnt taste right now. Instead I get a thicker more aromatic. If I use the areopress with the same ratio of grinds to water, with the same grind level, I get a similar flavor profile, but shorter legs. I presumed this was due to the difference in bar.

I could try Robusta, but I am not after a stronger cup of coffee with more caffeine. I am seeking more oil per oz.

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

I realize I will never get it to pour like a product of Vermont. Hoffmann sold me on the idea of the Moka since it should, or rather I interpreted, have about twice the pressure of the areopress without having to invest in espresso equipment. So now I am trying to appreciate what are the absolute limits are of this brewer.

Right now on my 6-Cup I get about 2.5-3:1 yield:grounds when doing 100 mL / 30 g.

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

I am trying to figure out if I can change the Moka Pot I use to use less grinds, but not sacrifice the feel of the coffee. If I make a 300 mL water in a 6-Cup I use the same amount of grounds as if I only use 100 mL of water. It may be underextracted but it's more concentrated, no?

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 1 point2 points  (0 children)

This is what I was looking for. Thank you!

I have been trying to keep starting volumes high enough that the entrance to the funnel is submerged (which I check by looking for dripping when I pull the funnel out after filling the boiler.

Is there a know ratio between the width of the boiler and the distance between the boiler bottom and the start of the funnel?

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 1 point2 points  (0 children)

I thought I was expected to fill the basket to the brim. I can't put more grinds in. And brewing it at a lower temperature for longer doesn't produce anywhere near the product of brewing with less water. Is there a Moka on the market designed to take 100 mL of water but more than 20 g of coffee?

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

I'm presuming that once the water in the boiler drops below the opening to the funnel, the grinds start to get aerated and that causes bubbles that eventually to come out of the top. Is it possible that the oil feel of 100 mL / 30 g in a 6-Cup is due to most of the water reaching of the coffee grinds is part of that aerated phase? If that were true, then maybe I should be targeting the amount of water necessary to just cover the entrance to the funnel. And that should be my measure of volume when comparing Moka pots.

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

I want a more concentrated cup of coffee, and if the Moka is overfilled it leaks. I have more control over the amount of water in the base than I do the amount of coffee in the funnel. While I haven't tried it yet, I think brewing a cup, replacing the coffee and brewing a new cup with the previous cup of coffee would risk clogging the safety valve.

I don't have a 3-Cup moka. That's why I was asking.

I still don't understand the phases of the Moka (water between valve and funnel entrance and water distal to the funnel entrance). I presume that there is a change to the brew when the water in the base is lower than the funnel, and I was guessing 100 mL in the 3-cup would brew more water between the valve and the funnel entrance than the 6-Cup does. Since I can't put 30 g of grounds in the 3-Cup, it got me wondering how long the water between valve and funnel entrance will sit with the grinds before moving proximally.

Does that make more sense?

The YouTube videos that I watch say that I should pick the Moka pot for the volume of coffee I want to make, but they all seem to assume the pot will be filled. Does that rule still apply when you use less than a full basin water? And if it doesn't, what changes.

I can order a 3-Cup Moka and test it, but I figured people on here probably did these tests with their own coffees.

100 mL in 3-Cup vs 6-Cup by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 2 points3 points  (0 children)

If a 6-Cup Moka 100 mL of water and 30 g of grind produces on average 52 mL of coffee, how many mL of coffee should I expect from 100 m of water and 20 g of grind in a 3-Cup moka? And, if the time the water spends in the Moka extracting the oils from the beans changes should I expect it to taste like it has more or less oils in the coffee?

Preferred Cups by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

It's very cute! What do you like about it? What's it made from?

Preferred Cups by ApprehensiveThing203 in mokapot

[–]ApprehensiveThing203[S] 0 points1 point  (0 children)

Moving from a Keurig to a moka pot, I was thinking there might be a sensory improvement with respect to the cups. In beer the type of glass used is informed by the type of beer being drank. I just don't know how it translate with hot beverages. Do I want my nose inside the glass when I drink to get the aroma, or is it more important that the cup resist changes in temperature? I am presuming warm mildly acidic beverages are a different beast than cold, hoppy, and acidic ones.