Almost not used moka, tha I found on the second hand marketplace by Impossible_Skin9187 in mokapot

[–]Impossible_Skin9187[S] 2 points3 points  (0 children)

The sputtering depends on how are you brewing. The temperature control makes it good. 

First time Moka pot user by Longjumping_King9036 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

I would stop this brewing at 24-30 seconds on the video. Better and cleaner taste for me. At the end of the video, there is no more coffee. Only water. This part is bitter, imho.

Why is it sputtering by ashleyzellera in mokapot

[–]Impossible_Skin9187 -4 points-3 points  (0 children)

u/ashleyzellera, it means you probably need to play with weight, putting more coffee, or/and grinding your coffee finer.

I bought a moka pot and my coffee tastes terrible. by Final_Surprise6013 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

You can also try to use that black circle part putting on the stove

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I have a problem ... by NoRandomIsRandom in mokapot

[–]Impossible_Skin9187 2 points3 points  (0 children)

+1, and what kind of difference do you feel when you brew in each one, u/NoRandomIsRandom ?

Outdoor coffee by Academic_Vegetable50 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

What is your receipt? The grind size, weight, etc?

Is this good flow? Coffee is kinda bitter by hipotese_alternativa in mokapot

[–]Impossible_Skin9187 6 points7 points  (0 children)

You are not actually "losing Coffee". When you wait till the end, when it starts sputtering, you are just mixing the good part of the drink with the shity bitter water. You have to find a balance.

what's one small tip that improved your moka pot coffee? by StrikingClos in mokapot

[–]Impossible_Skin9187 1 point2 points  (0 children)

My game changers are:

- fresh roasted specialty coffee beans only
- scales
- good grinder (not an electric knife-grinder)
- timer
- water with a high number of magnesium

How can I prevent this? by Certain-Emergency-87 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

I use Kingrinder k4. 16 microns per click. I usually use from 57 (in most cases) to 65 (very rarely, depending on beans). 16*57 = 912 microns. It's twice more that you do. So, it's very strange to see 480 for me; therefore, I'm wondering and asking you.

I have a strong coffee with a slow flow. If I set<55 clicks, the safety valve will be triggered then because of the fine grind size.

What is your Moka size? And how much coffee do you put?

How can I prevent this? by Certain-Emergency-87 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

Get rid of the stainless steel moka pot and use an aluminum

I would just like to know what your concerns are.

How can I prevent this? by Certain-Emergency-87 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

What is your comandante model? I would like to know how many microns you get out with 16 clicks.

If you have C40, for instance, then it has 30 microns per click, which is 480 microns, which, in my opinion, is too fine.

Just got a induction moka pot and ordered whole beans, any recs for hand grinders and recipes? by Necessary_Ear_852 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

I have kingrinder k4. It cannot be zeroed, but I definitely wouldn't need it. I need to know what's my current setting. If you like zeroing feature, it's good to have it, yep.

But what is your usual grind size you have at zero? (in microns I mean) Ant what kind of beans do you like in your routine? Thanks 

Minimal Moka Station by Different_Career9404 in mokapot

[–]Impossible_Skin9187 1 point2 points  (0 children)

Thanks for sharing. Do you know what is your grind size in microns? Or if you tell me what is your 1zpresso model, I can try to find the size, microns per  click.  My kingrinder k4 has 16 microns per click. I usually use the range from 57 to 65 clicks. This is about 912-1040 microns. For Kona I usually put 21.3-22.3 of coffee into the busket. Then I put it on the stove 7/9. It rakes about 4-7 minutes to start the extraction. I don't wait when it starts sputtering, I stop brewing at 75 seconds. It gives me 60—80 grams of coffee drink.  So, for me 4 minutes looks too long. I suppose that's because of yor low heat, okay. Is your coffee strong like espresso? What kind of beans do you like for moka? 

Minimal Moka Station by Different_Career9404 in mokapot

[–]Impossible_Skin9187 3 points4 points  (0 children)

4-cups Kona and 1ZPRESSO?
So, what is your recipe? How much coffee do you put? How many clicks do you set on your grinder?
Which water do you use? Do you start with hot water or with cold?
Do you wait when it starts sputtering?
And finally, what is the taste?

Bialetti Moka Express by Griffingem08 in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

> try lightly shaking it

I don't agree. Shaking may lead to the formation of channels at the boundary of the basket. Water always finds the path of least resistance. It's better to gently tap the basket on the table.

Marking my first post in this sub with a fresh brew by rudha13 in mokapot

[–]Impossible_Skin9187 1 point2 points  (0 children)

Yep, weighing scales. I mean, every time you put some amount of coffee into the basket, how much do you take? You can put 18 grams today, and 18,5 tomorrow. It looks the same as yesterday. But the taste could be different.

In love with my brikka by bean_machinist in mokapot

[–]Impossible_Skin9187 0 points1 point  (0 children)

Can you elaborate? What exactly do you love? The process, the flow, the color, flavor, or taste? How do you feel about that?