2015 update - if you use Starbuck beans, you can more closely recreate the taste of Starbuck's. A conditional yes, please let me explain why. I should also mention that for years I was a Starbuck's two doppio's a day fanatic. I did find, using Starbuck's beans bought in the smallest quantities for freshness gave me gr…
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2015 update - if you use Starbuck beans, you can more closely recreate the taste of Starbuck's. A conditional yes, please let me explain why. I should also mention that for years I was a Starbuck's two doppio's a day fanatic. I did find, using Starbuck's beans bought in the smallest quantities for freshness gave me great results in the moka pot. How close you find your satisfaction with the moka pot is really unknown until you work with one and evaluate the results for yourself. That being said, I will share two years of experimentation with the Moka pot, in some details, hopefully without overwhelming you. Keep in mind, if you simply want to put coffee and water in the machine, there is no need to read further. The moka pot is pretty consistent in making a good strong coffee. There are some other variables you can work with, depending on your interest, and motivation. I love espresso and am highly motivated to capturing that elusive finest cup. There are some constants: 1. Since the water is a constant (you fill GOOD water to the bottom of the valve), and 2. You fill the basket with ground coffee (and do NOT tamp it down) 3. You heat the pot on very low heat and remove it when the water sound stops and no not let the pot boil. Then there is only one other variable, the grind of the coffee. 1. There is only so much ground coffee the basket can hold, so the taste of the coffee will change depending on how fine or coarse the beans are ground. 2. If you are using pre-ground Starbuck's coffee, that would seem like you have it made right? Well, no. Keep in mind Starbuck's uses a big machine and this is a little pot for your home. What I and others have found, is grinding your own fresh beans will maximize the likelihood you are getting the best results. I have moved over to the dark side and got a burr grinder as a gift. Having worked with it for two years, I can attest to the fact I can work with a fine or coarse grind to get great and strong coffee from the Moka pot. Just remember to remove the pot from the heat when you hear the water stops. Leaving it on longer will not make the coffee stronger, it will boil it and most likely make in unpalatable. My preference is for the aluminum pot vs stainless steel and I do NOT wash the pot with any soap. A wipe down with a moist paper towel and leaving it air dry has given me great results after the initial one or two first pots I needed to break in the pot in. Whew on the details here but I am trying to give you an honest explanation of what you can do to get more consistent results for yourself. Hope this helps.
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2015 update - if you use Starbuck beans, you can more closely recreate the taste of Starbuck's. A conditional yes, please let me explain why. I should also mention that for years I was a Starbuck's two doppio's a day fanatic. I did find, using Starbuck's beans bought in the smallest quantities for freshness gave me great results in the moka pot. How close you find your satisfaction with the moka pot is really unknown until you work with one and evaluate the results for yourself. That being said, I will share two years of experimentation with the Moka pot, in some details, hopefully without overwhelming you. Keep in mind, if you simply want to put coffee and water in the machine, there is no need to read further. The moka pot is pretty consistent in making a good strong coffee. There are some other variables you can work with, depending on your interest, and motivation. I love espresso and am highly motivated to capturing that elusive finest cup. There are some constants: 1. Since the water is a constant (you fill GOOD water to the bottom of the valve), and 2. You fill the basket with ground coffee (and do NOT tamp it down) 3. You heat the pot on very low heat and remove it when the water sound stops and no not let the pot boil. Then there is only one other variable, the grind of the coffee. 1. There is only so much ground coffee the basket can hold, so the taste of the coffee will change depending on how fine or coarse the beans are ground. 2. If you are using pre-ground Starbuck's coffee, that would seem like you have it made right? Well, no. Keep in mind Starbuck's uses a big machine and this is a little pot for your home. What I and others have found, is grinding your own fresh beans will maximize the likelihood you are getting the best results. I have moved over to the dark side and got a burr grinder as a gift. Having worked with it for two years, I can attest to the fact I can work with a fine or coarse grind to get great and strong coffee from the Moka pot. Just remember to remove the pot from the heat when you hear the water stops. Leaving it on longer will not make the coffee stronger, it will boil it and most likely make in unpalatable. My preference is for the aluminum pot vs stainless steel and I do NOT wash the pot with any soap. A wipe down with a moist paper towel and leaving it air dry has given me great results after the initial one or two first pots I needed to break in the pot in. Whew on the details here but I am trying to give you an honest explanation of what you can do to get more consistent results for yourself. Hope this helps.
The pot is aluminum, the hazy finish is probably aluminum oxide aka corundum aka sapphire. Its why you want that in all your aluminum cookware because that is what stops the aluminum from leeching out into your food. Its the reason why people always recommend you boil water in a new aluminum pot to get this to form (…
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The pot is aluminum, the hazy finish is probably aluminum oxide aka corundum aka sapphire. Its why you want that in all your aluminum cookware because that is what stops the aluminum from leeching out into your food. Its the reason why people always recommend you boil water in a new aluminum pot to get this to form (ie seasoning.) Don't use vinegar or lime-away to remove this beneficial layer!
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The pot is aluminum, the hazy finish is probably aluminum oxide aka corundum aka sapphire. Its why you want that in all your aluminum cookware because that is what stops the aluminum from leeching out into your food. Its the reason why people always recommend you boil water in a new aluminum pot to get this to form (ie seasoning.) Don't use vinegar or lime-away to remove this beneficial layer!
