He credits Matteo D'Ottavio with the brewing tips.
Start with cold water.
Leave a good amount of space in the water chamber.
This slows down the water heating process, lengthening the time that the heating expanding air is pushing the water up and through the funnel and grounds, allowing slightly cooler water to push through the grounds, resulting in a better tasting brew.
I also think that less water in the chamber means less of the brew comes from the "sputtering phase" which is supposedly the more bitter tasting. But of course, less water means less volume.
Tried the technique this morning, and it actually worked!
I got a smoother, and sweeter tasting brew.
But at the expense of slightly slower brewing time.
I remember D'Ottavio saying that the first part of the brew is the tastiest and grandmas take that and whip it with sugar to make foam for topping off their cups.
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Lance Hendrick - We've Been Wrong About Moka Pots | Spyke
1 reply
tl;dr
He credits Matteo D'Ottavio with the brewing tips.
Start with cold water.
Leave a good amount of space in the water chamber.
This slows down the water heating process, lengthening the time that the heating expanding air is pushing the water up and through the funnel and grounds, allowing slightly cooler water to push through the grounds, resulting in a better tasting brew.
I also think that less water in the chamber means less of the brew comes from the "sputtering phase" which is supposedly the more bitter tasting. But of course, less water means less volume.
Tried the technique this morning, and it actually worked!
I got a smoother, and sweeter tasting brew.
But at the expense of slightly slower brewing time.
I remember D'Ottavio saying that the first part of the brew is the tastiest and grandmas take that and whip it with sugar to make foam for topping off their cups.