Moka Pot Cold vs. Hot Boiler Water Findings

Moka Pot Cold vs. Hot Boiler Water Findings

Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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Moka Pot Cold vs. Hot Boiler Water Findings

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Moka Pot Cold vs. Hot Boiler Water Findings

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Moka Pot Cold vs. Hot Boiler Water Findings

Moka Pot Cold vs. Hot Boiler Water Findings

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...

Moka Pot Cold vs. Hot Boiler Water Findings

I've talked about this before on this sub and I just wanted to share some more recent findings for fellow Moka fans (man I'm away from home for the holidays and all I had access to was a Kalita 102 but ended up buying a 3 Cup Moka Pot because I just miss the full flavor too much vs. Pour Over, but I digress…)

So after extensive testing with the fundamental premise being: which produces a better brew, cold or hot water in the boiler? The answer I'm really coming to is: both – they produce different brews, and that's awesome.

You'll need to really tweak the variables you have to work with such as dose, grind, ratio, contact time (being a combination of stove heat and initial water temp), and even more (such as filtration, wdt, how one handles the active extraction phase by surfing/cutting the stove heat, etc) but there's a lot more depth to the good ol' Moka Pot than I think some realize.

I have an Onyx Labs Southern Weather with me with notes of Milk Chocolate, Plum, Citrus Oil Acidity, and I found using 202f in the boiler with a bit finer grind and a little below medium heat on the electric stove really highlighted the plum/citrus acidity and made it pop with the milk chocolate being really light in the background on the finish. Whereas going with room temp water, a bit coarser grind, and squarely medium heat on the stove produced a more balanced brew with the milk chocolate really being present along with the acidity, making it more smooth and unified and so yummy. The room temp brew took 1m longer total for those wondering.

So I think the takeaway is both brews were great, and if I wanted something a lot punchier I'd be inclined to start with hotter water in the boiler and if I wanted something more balanced I'd go with room temp, but these are just guidelines and I plan to do a lot more in-depth experimentation to see how all the variables can change or just optimize the brew!

submitted by /u/antibody29
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Moka Pot Cold vs. Hot Boiler Water Findings

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.

Moka Pot Cold vs. Hot Boiler Water Findings

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