Siliconslave's how to make espresso thread

Has anyone used one of these?

319QRG2RPEL.jpg


MokaCoffeePot.jpg


A. Fresh water
B. Coffee Grounds
C. Coffee.

The water boils up through section B Which has a sort of mesh on it it then boils up into part C.

My dad go one and its what i have been using when im at his house. Makes an amazing cup. Cant press down on the grounds or the water simply comes out of the pressure release valve as vapour.

A mate suggested we modify it to stop the valve from working but i actually like my face without shards of aluminium and hot water.

Ned to get one. unlike you chaps I dont have a machine or such. Been using a small coffee pan to heat up the water and grounds then pour into my cafitier to use the plunger and keep grounds out.
 
VFR_KID said:
Has anyone used one of these?

A mate suggested we modify it to stop the valve from working but i actually like my face without shards of aluminium and hot water.
Click to expand...
Yeah that's still my primary and favourite method of brewing, it's slow and a little bit of hassle but not as much as cleaning an espresso machine, and the coffee comes out _almost_ as good.

Ned to get one. unlike you chaps I dont have a machine or such. Been using a small coffee pan to heat up the water and grounds then pour into my cafitier to use the plunger and keep grounds out.
Click to expand...
:confused::confused: Why don't you just put the grounds in the cafetiere and pour hot water on top of them? Why add an extra step?
 
manveruppd said:
Yeah that's still my primary and favourite method of brewing, it's slow and a little bit of hassle but not as much as cleaning an espresso machine, and the coffee comes out _almost_ as good.


:confused::confused: Why don't you just put the grounds in the cafetiere and pour hot water on top of them? Why add an extra step?
Click to expand...


Im finding the cafetiere doesn't give as good a flavour as the pot i posted. If I brew it slowly in a pan then put into cafitier its as good but has a bit messing about where as you will know the above pot keeps the grounds in the middle section.

I find the slower you let the water take to boil the better it is to.

Do you find the bottom water reservoir needs to be dried realy well after washing it. My old mans one went a funny black tarnished colour. Not sure if that's just how aluminium goes
 
Had mine for 8 years, seeing almost daily use, and the bottom reservoir is fine. If I ever go a week without washing it then I get some funky white fungus growing in there but it's nothing that boiling water and lots of soap don't get rid of! :p The filter and the rubber holding it in place are a different question though. I need to take everything apart and soak them in soapy water, or they turn black and nasty. The rubber band also occasionally benefits from being left to soak in a little bit of olive oil, because otherwise it gets dry and inflexible and doesn't do its job properly. Remember to rinse the oil off before using it again though! :) You don't really need to bother with this though, you can simply buy replacement filters and rubber bands (I've had to change one filter and 3-4 rubber bands even with the semi-regular cleaning).

And you're absolutely right: Borking the safety valve is a recipe for disaster!:D
 
the stove top / moca pot you have there is great, you don't need to grind too hard or tamp, its not espresso as such but does produce an espresso style coffee at the end :)
The best tip with it is to pre-boil the water you put in the bottom, makes it allot quicker (if a little tricky to handle) and gives a much better coffee out the end :)


Cafetiere wise you don't need to heat the grinds, as manveruppd says just put the grinds into the cafetiere and pour over boiling water. Leave to seep for about 4 min then break the surface by pushing the grounds that have risen to the top back down and plunge :)
 
I've just bought one of these stove top coffee makers from Asda for a fiver, it makes lovely coffee. I used to have a Gaggia Classic but it was just too much hassle for me, this makes an excellent coffee without too much hassle or taking up much space.
 
VFR_KID said:
Im finding the cafetiere doesn't give as good a flavour as the pot i posted. If I brew it slowly in a pan then put into cafitier its as good but has a bit messing about where as you will know the above pot keeps the grounds in the middle section.
Click to expand...
It helps if you splash a little bit of lukewarm water on the grounds and leave it on there for 10" before you add the rest of the water. Helps warm them up so the hot water doesn't scald them. And remember to use water that's about 80 degrees, not actually boililng (I find if I let the kettle boil, then by the time I've washed the the cafetiere and added the coffee it's at the right temp:p) That'll give it the slow gradual brew you're getting with your pot there.
 
chipperhead said:
I've just bought one of these stove top coffee makers from Asda for a fiver, it makes lovely coffee. I used to have a Gaggia Classic but it was just too much hassle for me, this makes an excellent coffee without too much hassle or taking up much space.
Click to expand...


Oh i think i might have a run along and see if I can find one in my local.
 
Got one. Dont finish until 7pm so will have to wait to play with it. and a coffee of this caliber at 7 might be a bit much lol.
 
Not my favourite method of brewing. But it's pretty good. Unfortunately I can't use many of them on our hob.

I'll stick with the proper espresso machines. :D
 
I would ideally like a decent machine.

I dont have any milk in my coffee so milk wands and such wouldn't matter to me.
 
VFR_KID said:
I would ideally like a decent machine.

I dont have any milk in my coffee so milk wands and such wouldn't matter to me.
Click to expand...

Gaggia Classic or Rancillio Silvia

Youstolemyname said:
Still loving the Aeropress but considering a hario or chemex set as a next step. Anyone have any experience with either of these?

Cheers
Click to expand...

Which Hario? V60?

Chemex is my favourite brewed coffee method at the moment, but for ease the Hario V60 is the closest taste, but it's a lot easier to clean afterwards.

Other Hario stuff is available, but the ceramic V60 is the one to go for.
 
Aye, the V60 or the Chemex. Just fancy something in addition to the Aeropress. How does it work? Just dump some grounds in and pour water on it?

I find my brews are quite hit and miss in the Aeropress. When it's good, it's amazing but it can be quite inconsistent. What grind should I be using in Aeropress? I used a 'filter' grind from Hasbean...
 
You can use anything from french press to espresso grind in the Aeropress. Depends on the method you use. If you use the inverted method you can get a 4 minute brew time if you really want.

I tend to use slightly finer than filter in the aeropress, but the good thing is you can vary so much.

The V60 and the Chemex need a bit of precision to get the best out of them.
I start with 60g of ground coffee per kg of water used *I don't do ml measurements...* and adjust from there.

For the V60 and the Chemex this is kind of what I do.

  • Put V60 on mug and stand both on scales - or just stand the chemex on the scales
  • Boil the kettle
  • Fold and stick the filter in
  • Reset the scales
  • Wet the filter with around 500g of boiling water poured all over it - clears out the paper taste and warms the v60/mug/chemex up.
  • Grind the coffee.
  • Empty the water out of the mug/chemex
  • Reset the scales
  • Add the coffee following the 60g/1000g
  • Reset the scales
  • Add twice the amount of water *should have had about 30-45 seconds to cool from the boil by now* to the amount of coffee and let bloom for 30 seconds
  • At this point you can stir - this is an arguing point between a lot of people or not - stir or not. It's personal preference. I stir as I feel it gives a more even extraction.
  • Slowly add more water into the centre of the wet grounds. Keep away from the filter and just slowly pour in small circles in the middle.
  • Once you get to the required amount of water you can stir again.
  • Chemex brews should take about 3:30 to 4:00 minutes from initial water to final drops - if it's longer than that pull the filter out. V60 for me is around 1:15 to 1:30 minutes
  • Take the V60 off the mug/pull the filter out of the Chemex. I tend to put them into a bowl in order to let them finish dripping into that.
  • Drink.

Somewhere else to take a look at about other brewing methods is http://www.brewmethods.com/ - has some videos too.
 
I normally have hot chocolate with my coffee but cut it out recently, so now i do this.

Get a bit mug around 6" tall.
Add about 10 sweetners
Add 2/3 of milk
Boil milk in microwave for 1:20
Stir
Add 1/3 of fresh perculated coffee
Stir
Enjoy :) Basically milky coffee but with semi skimmed milk instead of full fat!
 
Please don't boil the milk. It really shouldn't go higher than around 65°C otherwise you start to get the babysick smell which means the milk has been burnt and started to go bitter. At around 65°C it's lovely and sweet.
 
Made an Indonesian Sidikalang coffee last night at about 8. Well that wasn't my brightest move. I couldnt sleep for hours.

The taste was amazing. so much more flavour than my other method.

Made a quick Fazenda this morning but didnt realy get time to appreciate it and managed to burn my tongue trying to drink it to quickly. But in between the Ya ****** and Jumping around I could definitely taste Chocolate.
 
You must log in or register to reply here.
Back
Top Bottom