Making my first Americano with my Moka Pot (The result was bad)

Making my first Americano with my Moka Pot (The result was bad)

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Making my first Americano with my Moka Pot (The result was bad)

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Making my first Americano with my Moka Pot (The result was bad)

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Making my first Americano with my Moka Pot (The result was bad)

Making my first Americano with my Moka Pot (The result was bad)

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...

Making my first Americano with my Moka Pot (The result was bad)

Hello fellow coffee enjoyers.

So i just bought a Moka Pot to make Iced Americano's at home. I know that it doesn't produce a real espresso but people in this sub-reddit advised me to buy one before buying a fully automatic espresso machine.

My problem is i have no idea on which ratio should i use to make a decent espresso shot. I bought a 6 Cup Moka Pot, and people on web suggest that i should use nearly 30 grams of coffee with it. When i tried to fill the chamber with coffee it didn't take more than 25 grams i suppose. I made it quite tight to squeeze all the coffee in. Then i added 10 oz of boiling water in the lower chamber. When it was finished i added 10 oz of hot water to it and divided all into two big cups.

I know that it was my very first try, but the resulting 'thing' was…… disgusting. It had a strange/burnt taste. But not in a good way.

Can you guys suggest me some basic things about using this device and making decent americanos at home? What ratios (water/coffee) are you using yourself? My my aim is making decent coffees that resembles Iced Americano of Starbucks.

So how much coffee and how much water should i use in this 6 Cup Moka Pot? Since i will use this pot only for one person (myself) Is this type of Moka Pot suitable for me?

Thanks in advance.

(I used Starbucks Blonde Roast coffee btw. I bought it today and they grinded it for me at the store, so it is freshly grinded and in it's best condition).

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Making my first Americano with my Moka Pot (The result was bad)

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.

Making my first Americano with my Moka Pot (The result was bad)

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