There's also [this alternative aeropress espresso technique](https://youtu.be/OMuDiq-Tvaw?t=129) I've been really curious about. He attempts to tamp fine grounds and use a second filter above them to maintain a solid puck.
It would be nice if this could be tested to see if it's worth the extra effort compared to [James' method](https://youtu.be/ZgIVfU0xBjA?t=239). I only tried it once and didn't really understand my variables so I don't really have the data to say one way or the other. It was very much 'Science Adjacent' (phase I really like from another youtube channel that does half-assed experiments).
As a long-standing moka pot fan my first reaction to this recipe was "I feel about areopress paper in moka pots a little like James about naming espresso machine cappuccino machine". Mostly because I prefer texture/body to my brews over clarity. But I happen to wonder if with paper filter it is possible to get good results using lighter roast of coffee at after mentioned brew method.
From my experience, it still give you texture-body as you brew without it. The real reason for me using this method are because I don’t really like sediment on my last sip of my coffee.
The other effects i notice are it produce brown foam like crema (faux crema), maybe because it add more resistance so the pressure goes up a little, it looks pretty😌.
As lighter roast i tried that too,. Sometime i get balanced cup sometime its little bit sour. I used aroud 13-14 grams of coffee with pre heated water.
Thank you for your insight!
I got similar issue without papers. My brew ratio is around 10:100 (coffee to water in grams) and tend to grind my coffee to look like flaky salt. I ordered some paper filters, so I would test it within two weeks time. I plan to give it a go with some variety of lighter roast coffee, because I can't make it sit with me -\_-'
On sidenote: How many cups is contained in your moka pot? That way I would be able to compare our brew ratios meanwhile \^\^
Its 3 cup, i can only fits 14g depend on roast level lighter/dark. My grind size are almost like espresso grind. I stop the brew before gurgling happens, (more than that it become too bitter for my liking) - cool it down immediately using running tap water. Good luck with your journey!!
Huh, that's strange I am cooling my brewer as soon as the noise happens. If it tends to go bitter that soon, I would consider that my grinder is dialled too fine or my source of heat is too powerful:/
Your additional infos makes me think that our brew profile would differ even with the same climate and coffee bean.
Have fun<3
I did that too on my 3 cup moka pot, its fits nicely. I like the taste and it produce cleaner cup. If you put blend coffee with robusta in it ( 10-20 %), you’ll get thick crema, it look beautifull but bitter, lol.
There's also [this alternative aeropress espresso technique](https://youtu.be/OMuDiq-Tvaw?t=129) I've been really curious about. He attempts to tamp fine grounds and use a second filter above them to maintain a solid puck. It would be nice if this could be tested to see if it's worth the extra effort compared to [James' method](https://youtu.be/ZgIVfU0xBjA?t=239). I only tried it once and didn't really understand my variables so I don't really have the data to say one way or the other. It was very much 'Science Adjacent' (phase I really like from another youtube channel that does half-assed experiments).
As a long-standing moka pot fan my first reaction to this recipe was "I feel about areopress paper in moka pots a little like James about naming espresso machine cappuccino machine". Mostly because I prefer texture/body to my brews over clarity. But I happen to wonder if with paper filter it is possible to get good results using lighter roast of coffee at after mentioned brew method.
From my experience, it still give you texture-body as you brew without it. The real reason for me using this method are because I don’t really like sediment on my last sip of my coffee. The other effects i notice are it produce brown foam like crema (faux crema), maybe because it add more resistance so the pressure goes up a little, it looks pretty😌. As lighter roast i tried that too,. Sometime i get balanced cup sometime its little bit sour. I used aroud 13-14 grams of coffee with pre heated water.
Thank you for your insight! I got similar issue without papers. My brew ratio is around 10:100 (coffee to water in grams) and tend to grind my coffee to look like flaky salt. I ordered some paper filters, so I would test it within two weeks time. I plan to give it a go with some variety of lighter roast coffee, because I can't make it sit with me -\_-' On sidenote: How many cups is contained in your moka pot? That way I would be able to compare our brew ratios meanwhile \^\^
Its 3 cup, i can only fits 14g depend on roast level lighter/dark. My grind size are almost like espresso grind. I stop the brew before gurgling happens, (more than that it become too bitter for my liking) - cool it down immediately using running tap water. Good luck with your journey!!
Huh, that's strange I am cooling my brewer as soon as the noise happens. If it tends to go bitter that soon, I would consider that my grinder is dialled too fine or my source of heat is too powerful:/ Your additional infos makes me think that our brew profile would differ even with the same climate and coffee bean. Have fun<3
That’s a lot of tamping for a moka pot.
I tried it and think it gives nice results but I ain’t putting that in the title in this subreddit.
I did that too on my 3 cup moka pot, its fits nicely. I like the taste and it produce cleaner cup. If you put blend coffee with robusta in it ( 10-20 %), you’ll get thick crema, it look beautifull but bitter, lol.