Good coffee from a moka pot

We use Lavazza Qualita Rossa, which is OK but may not qualify as 'good' to a coffee connoisseur. I don't think you will ever get a crema - to do that you will need a high pressure espresso machine. We used a Nespresso for a while and the coffee was lovely, but not cheap and environmentally dubious. Since going back to the Moka pot we drink far less and tend to use a cafetière, which probably says something. 

I did use one of these years ago, and recall the basic advice given was that if the burner was too hot, the coffee burns and doesn't doesn't brew completely.

Also, taken from the Bialetti website regarding the Moka.

"Hazel brown foam appears just seconds before the coffee is completely done. Before pouring coffee, stir it in the upper chamber with  a small spoon to equalize all the different coffee layers for optimum flavor."

I agree with HH, the Lavazza may not be regarded as a connoisseur blend, but it is one of the better high street ones available.

I've long since taken the easier route with a Jura machine, which does the lot. 

Segafredo Classico, pre-ground and in a can is my favourite. They also have one called "Espresso Moka", which I have never seen in any Supermarket around here. If you come to Germany, give the Incahuasi from the Rewe chain a try , it is a good one. I do agree with HH regarding the crema.

Thanks all. I'm buying ground coffee as I don't have a grinder. When I wrote 'grind' I meant how finely do you like your coffee to be ground for the basket in your moka?

I ask because from what I read on the net the grind should be coarser than espresso but possibly not as coarse as filter (or drip as it appears to called in the US). The premise is that the pressure generated in the moka is too low for the espresso grind (Lavazza Rosso etc.) and that filter coffee grind will be underextracted and thin. The ground coffee in the supermarkets I go to is either marked for all coffee makers, or for cafetieres and filter coffee makers.

I'm turning the gas off just as the emerging coffee turns lighter from dark brown and before the foam appears. There's enough latent heat for foam to continue to emerge for another 15 seconds or so. The foam all but disappears when poured into the (clean) cup. The net tells me forget the crema with a moka.

Looks like grinding my own beans could be the way forward....  Anyone doing that?

C.

Edit: I've not seen Segafredo Moka either but have seen Classico.

Ah.............are you pre-heating your cups, as this apparently helps maintain the crema?

No Dave. The way you wrote 'Ah....' makes me think that you are thinking, 'Now he tells us!'

C.

Sorry C, not at all, it's just that I had a lightbulb moment, it was aimed at myself really...........

With my machine, there's a cup warmer, as they reckon this helps maintain the crema.

Hahah. Ok have preheated the cup, there is now difinitely a thin ring of crema. I also preheated the water before pouring it into the lower chamber, as some sites advise. Kind of seeing why you've got a machine Dave  ;-)     Anyway let's see how it tastes?

Yes, this is the best yet.....

C.

Result!    

The more I experiment the more convinced I am that a big part of this is knowing when to turn off the flame, so that you don't over-extract and get that awful bitterness. The first sign of froth beginning to emerge and I'm off the gas.

(sips)    Mmmm, not bad.

C.

If you really like your coffee , which I must confess I do , apart from hi-fi it's my 2nd Vice.....

Buy a Sage machine, you can still enjoy the process of making the coffee ( which sadly I do) , it has an adjustable  grinder,  you can spin/thicken your milk, or just have the expresso and you get a thick crema everytime and that rather nice coffee aroma, mmmmmmmmmm ....works for me...

wenger2015 posted:

If you really like your coffee , which I must confess I do , apart from hi-fi it's my 2nd Vice.....

Buy a Sage machine, you can still enjoy the process of making the coffee ( which sadly I do) , it has an adjustable  grinder,  you can spin/thicken your milk, or just have the expresso and you get a thick crema everytime and that rather nice coffee aroma, mmmmmmmmmm ....works for me...

Don't tell me that... I've been convincing myself that my AEG (actually Delongi engineered) bean to cup machine should be as good as a Sage :-)

Eloise posted:

wenger2015 posted:

If you really like your coffee , which I must confess I do , apart from hi-fi it's my 2nd Vice.....

Buy a Sage machine, you can still enjoy the process of making the coffee ( which sadly I do) , it has an adjustable  grinder,  you can spin/thicken your milk, or just have the expresso and you get a thick crema everytime and that rather nice coffee aroma, mmmmmmmmmm ....works for me...

Don't tell me that... I've been convincing myself that my AEG (actually Delongi engineered) bean to cup machine should be as good as a Sage :-)

Unfortunately you need to upgrade to the sage...

I remove the moka pot before I hear the coffee make the hissing, bubbling sound. I dont get as much coffee, but the quality is better. 

Thank you Wenger, Eloise, Chalshus. Um, how can I put this? Various lifestyle choices I've made dictate that I will be sticking (proudly*) with the moka pot  ;-)

Chalshus, yes I like a small amount of good coffee which I too get, if I take the moka off the heat before the bubbling.

C.

* And there ain't no shame there

More here:

http://www.home-barista.com/br...to-video-t30707.html

Chris