So far it’s a bit on the weak side compared to same beans doing pour over.
I’ll try grinding a notch finer and longer slower brew. It may be partly a matter of seasoning the new pot too.
Any other tips from Bialetti vets?
I am happy to report, having bounced off of aluminum moka pots in the past due to metallic taste, this steel Bialetti one does not have that issue.
Perka-perka y’all!
Just below valve. Tried several grinds, hot and cold starts. No significant effect.
BUT, as mentioned under other comment, watching Hoffman and Wired Gourmet’s vids helped a lot.
Apparently the default Mokka pot guidance just results in sub-par coffee. But probably good enough for casual drinkers.
I’m past the rubicon on coffee expectations though. It wasn’t cutting it for me.
Main thing seems to be stop brewing before you hit the famous sputtering gurgle. Either less water in or just stop the heat once you hit goal volume.
With optional fussiness around moving pot on/off heat to manage temperature and flow.
Fussy town. But that’s where I live.
I have used a Tupperware full of tap water to stop the brew process. That’s slightly less fussy than hovering it over heat. Worked pretty well.