Is there an adapter to adjust dose in a moka pot?

Is there an adapter to adjust dose in a moka pot?

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Is there an adapter to adjust dose in a moka pot?

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Is there an adapter to adjust dose in a moka pot?

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Is there an adapter to adjust dose in a moka pot?

Is there an adapter to adjust dose in a moka pot?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Is there an adapter to adjust dose in a moka pot?

I was gifted a 9 cup moka pot. Since I don’t have the space for an espresso machine, it’s a nice compromise for scratching closer to that flavor itch than my chemex or aeropress. That said, it brews way too much for my purposes. While getting another smaller pot is probably the obvious answer, is there a way reduce the dose using my extant pot?
I’m under the impression that the filter basket needs to be almost completely filled to brew properly. If that’s the case, I would think some sort of adapter to lower the volume of the basket would work as long as the water ratio was adjusted to match.
Does this sort of thing exist? Alternatively, am I able to simply use a lighter dose in the same basket? It’s hard to imagine the flavor would be the same since the grinds would have more space to freely move about.
I’d love to be able to figure this out without having to buy a second pot.

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Is there an adapter to adjust dose in a moka pot?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Is there an adapter to adjust dose in a moka pot?

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