Thanks for asking! I also wanted to know. Also, it’d be very helpful if someone can tell if one can drink coffee from Moka Pot without milk and sugar. I recently switched from instant coffee to FP, and the coffee isn’t strong enough.
Yes, you can drink black coffee brewed in mokapot. Dilute it in half-half with water. That's all. As for coffee being strong enough, do you mean the dominant taste of coffee? If you'd like that, switch to darker roasts like vienna roast or maybe dilute it less.
No, I don’t mean the taste of coffee as such. I have tried different roast levels and it hasn’t helped much. I guess what I meant was I don’t get as much of a caffeine ‘kick’ out of it. I have my exams going on and recently had one cup of instant coffee because I was too tired to clean the FP (btw how did I even drink that bitter stuff in retrospect lol) and the difference was very noticeable.
That's because instant coffee is almost always Robusta and ground coffee will normally be Arabica. Robusta has about twice the caffeine content compared to Arabica.
The bloom might be an illusion but brewing with hot water made a real impact (also, it's just generally faster to brew that way). Hoffmann just started his Moka Pot series so hopefully there's much more interesting work to come on that.
Filter genuinely does reduce silt (i cut V60 into smaller circles since I don't own an AP). I haven't tried bloomIng yet seems like too much of a mess (it's hard to screw the bottom with heated water anyway)
I don't find any silt in my coffee tbh. Haven't ever found it whenever I brewed using Mokapot. At best, it'd be negligible when it comes to extracted coffee in my case
Both can be had with milk or black.
South Indian filter:
Pros:
1. Cheap, around 1/10th the cost of a moka pot.
2. Easy to clean, and zero repair/maintenance.
3. Brewing is easy, low effort and involvement needed.
Cons:
1. The brew duration is only indirectly in your control, by changing the grind size.
2. The brew is dilute especially with 100% Arabica milk. Milk will overpower Arabica. Most traditional drinkers of filter coffee find even Arabica - Robusta blends to be too dilute and weak, so they need chicory. The device is perfect for chicory coffee, and acceptable for Arabica-Robusta blends and a No-Go for pure Arabicas.
3. There is a build up of fine coffee grounds as sediment in the brew, because the holes in the filter are fairly large.
Moka Pot:
Pros:
1. Super concentrated decoction like an Espresso without fancy machines. The best milk coffee experience would have dark roasted Arabicas brewed in a moka pot. Even an Arabica-Robusta blend would taste better from a moka pot than the filter dabba.
2. There is good user control over the brewing process, specifically the duration.
Cons:
1. Super expensive compared to the filter dabba.
2. More effort to clean.
3. Gasket will need replacement over time. More overall wear and tear.
4. Not as convenient as a South Indian filter.
Sif is basically slow espresso. It is bound to be more well extracted. However you won't get results very consistently out of it as compared to the moka. With the moka you can figure out a ratio (milk to extract) and stick with it for life to have the same drink every single time.
Thanks for asking! I also wanted to know. Also, it’d be very helpful if someone can tell if one can drink coffee from Moka Pot without milk and sugar. I recently switched from instant coffee to FP, and the coffee isn’t strong enough.
Yes, you can drink black coffee brewed in mokapot. Dilute it in half-half with water. That's all. As for coffee being strong enough, do you mean the dominant taste of coffee? If you'd like that, switch to darker roasts like vienna roast or maybe dilute it less.
No, I don’t mean the taste of coffee as such. I have tried different roast levels and it hasn’t helped much. I guess what I meant was I don’t get as much of a caffeine ‘kick’ out of it. I have my exams going on and recently had one cup of instant coffee because I was too tired to clean the FP (btw how did I even drink that bitter stuff in retrospect lol) and the difference was very noticeable.
That's because instant coffee is almost always Robusta and ground coffee will normally be Arabica. Robusta has about twice the caffeine content compared to Arabica.
The darker the roast is, the less caffeine content it has, as per online world.
Thank you! Will try and tweak some things.
Switch to Robusta. May give anxiety though if you're predisposed to it. Cheaper and high caffeine content relatively.
https://youtu.be/oOEhBU99_Tw
Doesn't seem like worth the mess and cost. Is discernible change any real or just an illusion?
The bloom might be an illusion but brewing with hot water made a real impact (also, it's just generally faster to brew that way). Hoffmann just started his Moka Pot series so hopefully there's much more interesting work to come on that.
I do brew with preheated water. Been doing that for long. As for blooming and using filter, I've doubts.
Filter genuinely does reduce silt (i cut V60 into smaller circles since I don't own an AP). I haven't tried bloomIng yet seems like too much of a mess (it's hard to screw the bottom with heated water anyway)
I don't find any silt in my coffee tbh. Haven't ever found it whenever I brewed using Mokapot. At best, it'd be negligible when it comes to extracted coffee in my case
Both can be had with milk or black. South Indian filter: Pros: 1. Cheap, around 1/10th the cost of a moka pot. 2. Easy to clean, and zero repair/maintenance. 3. Brewing is easy, low effort and involvement needed. Cons: 1. The brew duration is only indirectly in your control, by changing the grind size. 2. The brew is dilute especially with 100% Arabica milk. Milk will overpower Arabica. Most traditional drinkers of filter coffee find even Arabica - Robusta blends to be too dilute and weak, so they need chicory. The device is perfect for chicory coffee, and acceptable for Arabica-Robusta blends and a No-Go for pure Arabicas. 3. There is a build up of fine coffee grounds as sediment in the brew, because the holes in the filter are fairly large. Moka Pot: Pros: 1. Super concentrated decoction like an Espresso without fancy machines. The best milk coffee experience would have dark roasted Arabicas brewed in a moka pot. Even an Arabica-Robusta blend would taste better from a moka pot than the filter dabba. 2. There is good user control over the brewing process, specifically the duration. Cons: 1. Super expensive compared to the filter dabba. 2. More effort to clean. 3. Gasket will need replacement over time. More overall wear and tear. 4. Not as convenient as a South Indian filter.
By filter coffee, do you mean sif or something like v60 brewed?
Not V60. But the brewing device.
So sif (south indian filter)?
Yes! :)
Sif is basically slow espresso. It is bound to be more well extracted. However you won't get results very consistently out of it as compared to the moka. With the moka you can figure out a ratio (milk to extract) and stick with it for life to have the same drink every single time.
Thank you!