I’ve always used a cheap coffee grinder for my Moka. It created very uneven grounds but it’s what I had. It finally stopped working so a relative gifted me this MAVO manual grinder.
It’s the first experience I’ve had with a bur grinder and the grounds it produces are very uniform.
I’m still dialing the grind setting for my liking but I’m enjoying the process. I’ll also need to pick up a few different roasts to experiment with.
#coffee #moka #tools #oc
The first few years I can’t say I made good Moka but after a few videos on other people’s methods, it’s been getting better.
This addition it’s probably the last step for me.
I would give it more effort if it wasn’t the third tier coffeemaker in my house but routine is routine. Also for a while I had a stove that didn’t work with it as the base was too small vs the burner.
The videos came out well after I’d given up on it. Maybe I’ll dig it out again next weekend. Hot water in the pot and not tamping it probably makes a big difference.
What did you find that worked for you to improve the moka shot? I’ve been struggling with it.
I stopped packing down the grounds and started tapping the basket on the counter until the grounds sit flush with the top of the basket.
I still don’t weigh the water or the grounds. I might try that in the future just to gauge the difference.
I preheat the water before adding it to the reservoir and once I hear the first sputtering from extraction, I remove the pot from the heat source.
This prevents the coffee from “burning” and becoming bitter.
Those are good advice! I’m going to try that next time. The lat bit (the burning) I found put a while back, and it did start tasting better. The other things you’ve mentioned, though, I didn’t know, and I’m excited to try!