Moka Pot with Paper Filter? More Intensity Without Finer Grind! (Ep.3)

Comments · 63

• MI

  @Miki-le-Carthaginois · 1 year ago

  WDT tool, aeropress filter and dosing ring, the 3 unavoidable tools for a perfect moka. I bought them thanks to you and it’s clearly a game changer.

  18

• TR

  @TruthWielders · 1 year ago (edited)

  I learned a lot of details about Moka pots by watching Youtube, but one thing I still do tamper the coffee in my Moka pot, instead of using a paper filter or grinding finer, and though I NEVER use distribution tool, I NEVER have channeling (unless I inadvertently press to much on one side) ! I&apos;ve been doing it for years without problem ! Interlocking particles by tampering works better (adaptable) than relying on always the same paper filter, and it&apos;s is easier/cheaper.<br>I use almost the same grinding as I do for espresso, just a bit less on the dial (by espresso standards). At that point, grinding finer is close to tampering but not quite, the coffee is still loose if you do that.<br>Also, old valves react a bit differently from the newer ones (with the stud coming out the opening). In case of overpressure, the older valve will stay opened and you might have to start over. The new one closes back as soon as the excess pressure is passed, and brewing keeps going undisturbed, so that&apos;s out of the way. You want to be close to the max pressure those devices can offer, the more pressure the better. If there is much vapor and bubbling even before the coffee starts to flow, you lack pressure !

  8

• IN

  @In0Agent · 10 months ago

  I extract after the coffee starts brewing, which usually lasts 2-3 minutes, and the drink is incredibly smooth. But I use a mini electric hotplate with a cast-iron disc. This provides a very smooth, quiet heat and prevents the spitting out of steam and boiling water at the end. With an induction cooktop, a special plate or frying pan mimics a cast-iron cooktop very well. James Hoffman explains this technique in detail in his video.

  1

• FA

  @FaunKeH · 1 year ago

  Keep up the great content. Would love to see a &quot;what not to do&quot; video, like at <a href="https://www.youtube.com/watch?v=4osnVLd2zUU&amp;t=303">5:03</a>, an example of a pot made with an uneven extraction where the grinds look angled in the basket \\\. You could compare tasting notes between a good and bad cup for newbs to understand even further

  5

• BR

  @brianleekim68 · 8 months ago (edited)

  This actually helped a lot with my 4cup venus! 100% recommend<br><br>From weak okayish coffee to a great coffee, more suitable for mixed drinks with milk

  1

• DM

  @dmb3428 · 1 month ago

  3 cup express, I adjusted my grind size with the filter installed, otherwise it was too bitter. My C40 is at 17 clicks with no filter, 22 with filter/ medium roast beans with 180 ML water/18g of coffee.

• HA

  @hardikm5 · 1 year ago

  Thank you for the moka research. Keep going..

• AN

  @andothemando9695 · 11 months ago

  I love your channel Great work

• AN

  @andrea11494 · 1 year ago

  TY:hand-pink-waving:

• EU

  @eugeneperera7008 · 1 year ago (edited)

  Thankyou so much Mateo for this series of deep dive videos. &nbsp;It is so interesting to follow your process in refining the output focussing on one variable at a time. &nbsp;I&apos;m using an induction hob and have found that lower temperatures are better but this is obviously at the expense of an extended brew time. &nbsp;I&apos;ve also noticed that I have to use a slightly higher temperature for a 6 cup verses a 3 cup moka. &nbsp;I&apos;ve also noticed over time that a finer grind yields a sweeter more intense flavour.

• AN

  @AndreasEriksson · 1 year ago (edited)

  First of all big thanks for the great videos Matteo! Does this dosing ring fit a Venus 4-cup basket?

• SA

  @sawomirsliwicki5373 · 1 year ago

  The filter work good for clasic shape mokas. I mean these mokas where coffee chamber (upper chamber) has similar shape, especially the element where coffee flows out, as classic moka. In mokas &nbsp;similar to bialetti venus / no labels steel mokas, with long steel &nbsp;thin tube inside coffee chamber, these constructions work with filters weakly. You have to grind the coffee significantly coarser to get the steady constant flow without sputtering, and coffee is watery because pressure is not high enough to ensure good extraction. In these type of mokas it is compensate by amount of water, so coffee is balanced and taste good &nbsp;finally but the mouthfeel is low.