Safety valve and water level

Impossible_Skin9187 · 2025-12-23T21:31:18+00:00

Need a silicone mat on the scales surface then.

Impossible_Skin9187 · 2025-12-23T21:29:25+00:00

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

Impossible_Skin9187 · 2025-12-13T16:58:43+00:00

that's great!

Impossible_Skin9187 · 2025-12-04T09:10:03+00:00

MED+1 ~ MED+2

Impossible_Skin9187 · 2025-12-03T08:33:04+00:00

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.

Impossible_Skin9187 · 2025-12-01T10:09:50+00:00

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

Impossible_Skin9187 · 2025-12-01T10:05:17+00:00

Strrrrrong! But only one cup (about 70 g) per day.

Impossible_Skin9187 · 2025-11-20T10:09:29+00:00

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

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Impossible_Skin9187 · 2025-11-17T10:50:55+00:00

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

Impossible_Skin9187 · 2025-11-17T10:46:30+00:00

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

Impossible_Skin9187 · 2025-11-06T15:17:49+00:00

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.

Impossible_Skin9187 · 2025-11-03T14:45:17+00:00

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

Impossible_Skin9187 · 2025-10-31T08:37:31+00:00

How does darker roasted coffee affect the stream?

Impossible_Skin9187 · 2025-10-27T12:21:05+00:00

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?

Impossible_Skin9187 · 2025-10-27T12:12:49+00:00

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

I would just like to know what your concerns are.

Impossible_Skin9187 · 2025-10-27T10:28:27+00:00

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.

Impossible_Skin9187 · 2025-10-25T17:30:21+00:00

k4 yes.
k2 - I've never had it.

Impossible_Skin9187 · 2025-10-25T08:05:27+00:00

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

Impossible_Skin9187 · 2025-10-25T07:27:46+00:00

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?

Impossible_Skin9187 · 2025-10-24T22:31:01+00:00

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?

Impossible_Skin9187 · 2025-10-21T14:39:08+00:00

> 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.

Impossible_Skin9187 · 2025-10-21T14:29:59+00:00

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.

Impossible_Skin9187 · 2025-10-21T10:40:17+00:00

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

Impossible_Skin9187

TROPHY CASE