[Homeroast] improving flavor from stove top espresso pot at sea level
bkamnetz at gmail.com
Sat Sep 24 12:53:35 CDT 2011
Jim, I like to grind as finely as possible to get full extraction with
my moka pot. Sometimes I experience the bad flavors associated with
over-extraction if I grind too finely. Also, because I grind so finely
i like to baby the brew along, keeping the heat low so that the coffee
barely oozes out of the moka pot stem. Of course, then it takes longer
so I am running the risk of over-extraction again. As with so many
coffee extraction methods, its all a balancing game of temp, grind,
and time. And water, cleanliness, etc. I now live in Mankato MN and
have yet to get my coffee the way I like it. The water here has lots
of iron in it, and that doesn't' work work a darn for coffee, so I am
buying water in .5 liter plastic, and that doesn't seem to work as
well as water in other places either. Or, it's the grind, or trouble
getting used to the electric stove instead of gas, or something that
hasn't occurred to me yet.
On Fri, Sep 23, 2011 at 8:31 PM, Jim Gundlach <pecanjim at bellsouth.net> wrote:
> Just a note on the specifics, we were on a week long vacation centered around our granddaughter's sixth birthday. We were almost six hundred miles away from home renting a little beach side apartment for the week and we traveled in the little Honda taking two 75 or so pound dogs as well as the stuff we needed for the week. I really tried the idea out with the limited things I had available. I am not so much interested in adding flavors to the coffee but trying to eliminate or at least reduce the flavors I find over heating produces. My goal was to get the coffee made using the pressure from boiling alcohol so it would be done at a lower temperature. I would prefer to not add flavors to the good coffee but rather to get the flavor from the stove top pot to be as close to what I get out of my espresso machine as I can. In general I have found three cups brewed with the stove top pot to really taste much more what I get out of the $1,200 or so espresso machine.
> Anyway, I hope that makes sense.
> pecan jim
> On Sep 21, 2011, at 1:16 PM, Sandy Andina wrote:
>> You're making stovetop "espresso," right? Well, why not take a hint from those neighborhood red-sauce joints that serve "espresso" in flip-drip or moka pots and try sambuca or anisette instead of cognac, just like when they bring the bottle or a shot glass of the booze tableside? You'll save money, it'll taste more authentically Italian, and you'll probably placate your wife. If you don't want the sweetness, look for a less-sweet brand or even try anise extract (which is unsweetened and alcohol-based, as much so or more than brandy). Or if you don't want that hint of licorice, go for a domestic brandy like Christian Bros. or E&J, which is what most restaurants use for flambée duty anyway. Half the price of even inexpensive cognac, and you're not wasting the complex flavors of a VSOP cognac.
>>>>> . Anyway, yesterday I had the idea that adding a little
>>>>> the brew water should lower the brewing temperature. So this morning I
>>>>> about half a bottle cap of my wife's brandy, St-Remy VSOP, to the brewing
>>>>> in the espresso pot and while I could taste a slight hint of the brandy
>>>>> the general coffee flavor was much more like I get with my Andreja
>>>>> Machine that I have at home, elevation is about 315 feet, and that I
>>>>> from Sweet Maria's a while back.
>> Peace & song,
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