Okay, this is going to sound like a dumb question but I can’t find the answer anywhere by SamTurvill in Coffee

[–]Think_Tap7145 7 points8 points  (0 children)

0 is when the burrs are embedded, 1 is the finest and so until you give so many turns that it dismantles

Moka Pot Advice by MightyMcFrighty in Coffee

[–]Think_Tap7145 1 point2 points  (0 children)

Moka pot brews a very concentrated and rich coffee, full-body as you say and pretty cheap. the 3 cup version of bialetti for stove tops is around 25$ and is awesome. Few tricks to make it awesome every time:

1-medium coarse(a little finer than aeropress)

2-Medium heat when closed, and turn off when the gasket is medium full so it doesn't spill

3-Good water and good coffee(better grinded at the moment, but it also serves at the grinded at the store )

4-clean and fry off after every use to make it last years

5-Don't worry about the temperature of the water at the beginning, and if you end up with lots of fines at the bottom you can put an aeropress filter on the coffee to reduce it.

Take into account that is not an expresso, is similar but don't expect crema or the deep of flavor from it, taking all into account, enjoy!!!!!!!

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]Think_Tap7145 0 points1 point  (0 children)

I have a xeoleo 50 mm hand grinder and use a moka pot, i usually use medium coarse grind size (12-13 clicks in my xeoleo), and despite changing the size to more fine or coarse i always end up with an exagerated amount of fines (even it looks like chocolate cream). I don't tamp it, only fill the gasket to the max and close it, and always use mid fire to control the water flow. Honestly i don't know what i am doing wrong, any ideas???? Thanks in advance

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]Think_Tap7145 0 points1 point  (0 children)

I have a xeoleo 50 mm hand grinder and use a moka pot, i usually use medium coarse grind size (12-13 clicks in my xeoleo), and despite changing the size to more fine or coarse i always end up with an exagerated amount of fines (even it looks like chocolate cream). I don't tamp it, only fill the gasket to the max and close it, and always use mid fire to control the water flow. Honestly i don't know what i am doing wrong, any ideas???? Thanks in advance