Coffee

[gewoon ik]

she reminds of of AwakenWithJP, but with him, you know it's irony

 

[estarzinger]

 Bialetti 

so, I have used pretty much all the methods here except the Bialetti.  I stayed away because they offer it in packaged with spare parts (like a gasket and some other stuff) and I did not want to have to do 'maintenance' on my coffee system.

So, for those who have used them - how frequently do you have to do something 'maintenance like' - is it more like 'only once a decade' or 'once a year', or?

And how does the coffee compare to the best drip (I have a Japanese glass Kalita Wave that I really like) or to the aeropress. I'm on the euro (more French than Italian)/stronger end of the taste spectrum.

 

[Trovão]

so, I have used pretty much all the methods here except the Bialetti.  I stayed away because they offer it in packaged with spare parts (like a gasket and some other stuff) and I did not want to have to do 'maintenance' on my coffee system.

So, for those who have used them - how frequently do you have to do something 'maintenance like' - is it more like 'only once a decade' or 'once a year', or?

And how does the coffee compare to the best drip (I have a Japanese glass Kalita Wave that I really like) or to the aeropress. I'm on the euro (more French than Italian)/stronger end of the taste spectrum.

in my experience, it's more like "once a decade"... YMMV

 

[estarzinger]

btw - for those who like pour over coffee, but dont like the fussiness of making the perfect pour - OXO has a 'sprinkler head water tank' - that sits on top of the pour over funnel.  You fill it with however much water you need, and it was a pattern of small holes in the bottom that sprinkle exactly the right rate of water.  It happens to also fit my Kalita Wave.

https://www.amazon.com/dp/B01ENK41Q6?pd_rd_i=B01ENK41Q6&pd_rd_w=VRoPm&pf_rd_p=ee186ce0-6bf7-4893-85b9-f3368b019e0f&pd_rd_wg=VAEeM&pf_rd_r=T3B75VPMA2PFP6Q4NDPT&pd_rd_r=45504f79-2cd0-4e8e-9910-bc16ba735b1d

 

[jacrider]

in my experience, it's more like "once a decade"... YMMV

Agreed.  Only maintenance part is a rubber gasket - it's on Amazon, so easy to get and change.

 

[estarzinger]

Agreed.  Only maintenance part is a rubber gasket - it's on Amazon, so easy to get and change.

ok, once a decade is perfect satisfactory

So how does the coffee compare to good drip?  And what would I need to do differently (coffee/grind/etc) to get the best out of it?

oh, and I see they are mostly aluminum - my wife trys to stay away from bare aluminum for cooking - what are the best of the other material choices?

 

[jacrider]

It is strong coffee.  Close to espresso.  We use it on our boat and camping.  Mixed with hot water for an americano style coffee.  Or hot frothy milk for a latte.  As the coffee is essentially condensed steam, it is screaming hot coming out of the moca-pot.

The 'cup' measure Bialetti uses to size their moca-pots I find generous, or perhaps for those who can handle lots more caffeine than me.  We use a medium or fine grind of beans.  Extra-fine is too small and you get too many grinds in the coffee.  Lots of Youtube videos on how to use it.

However, bottom line is it makes really good coffee.

 

[Elegua]

If you are on the stronger coffee end of the spectrum, I can't see why you wouldn't go French press.  A stainless insulated French press - talk about simple and robust and for me makes the best tasting coffee after trying most methods. Also less grinding because you can use a coarser grind. 

They do make stainless versions of the moka pot. You do need to be careful on a camping gaz stove not to blow the pressure fuse. 

Boerewors and coffee for brekkie. 

 

[chester]

so, I have used pretty much all the methods here except the Bialetti.  I stayed away because they offer it in packaged with spare parts (like a gasket and some other stuff) and I did not want to have to do 'maintenance' on my coffee system.

So, for those who have used them - how frequently do you have to do something 'maintenance like' - is it more like 'only once a decade' or 'once a year', or?

And how does the coffee compare to the best drip (I have a Japanese glass Kalita Wave that I really like) or to the aeropress. I'm on the euro (more French than Italian)/stronger end of the taste spectrum.

I have used the baietti moka pots for years.  the rubber gasket is the only maintanance item in my experience and that's only when it starts deforming and softening.  I make two pots almost every day and i repalce the gasket every 1-2 years.  while it is not esspresso, it makes a very robust and strong cup that I really like.  i just add cream and b.sugar and bob's yer uncle.  the stainless ones are money, obvs.  

 

[Trovão]

ok, once a decade is perfect satisfactory

So how does the coffee compare to good drip?  And what would I need to do differently (coffee/grind/etc) to get the best out of it?

oh, and I see they are mostly aluminum - my wife trys to stay away from bare aluminum for cooking - what are the best of the other material choices?

there are some stainless steel models but they are not so common as the aluminum ones...

 

[climenuts]

If you are on the stronger coffee end of the spectrum, I can't see why you wouldn't go French press.  A stainless insulated French press - talk about simple and robust and for me makes the best tasting coffee after trying most methods. Also less grinding because you can use a coarser grind. 

They do make stainless versions of the moka pot. You do need to be careful on a camping gaz stove not to blow the pressure fuse. 

I'm in the French Press camp. 1L Insulated stainless. You can get better extraction without sludge/grit if you brew it properly and use a finer grind. I run an inverter and an electric burr grinder and brew a bit finer than you would for drip coffee for the french press. I brew 75g/L (60g Coffee, 800mL Water).

The key to avoid sludge/grit is for the plunger to never actually touch any grinds... Brew for 4-5 minutes, stir so the grounds fall to the bottom and spoon off the foam/floating grinds, let sit for another 4-5 minutes before plunging through the already clear coffee stopping short of the grounds at the bottom.

 

[estarzinger]

I've ordered a stainless Bialetti - be fun to have something new to try.

jfyi - found this when I was looking for comments on the stainless steel cersion - obviously taste is a subjective but they did average over multiple users (test from outdoorgearlabs)

:

 

[chester]

I've ordered a stainless Bialetti - be fun to have something new to try.

jfyi - found this when I was looking for comments on the stainless steel cersion - obviously taste is a subjective but they did average over multiple users (test from outdoorgearlabs)

:

View attachment 442468

I predict you will be very happy with the mokka pot!

 

[Alex W]

As the coffee is essentially condensed steam, it is screaming hot coming out of the moca-pot.

This is what makes them not work for me. The extraction is done at a high temp and it’s not as fast as espresso, so it comes out tasting a little burnt to me. 

I mention this because Evan talked about the Aeropress which us usually is done a little cooler (just off boiling) and that results in a smoother/sweeter extraction.  I prefer my Aeropress at more like 90c than 100c but recognize that most people like their coffee hotter. 

I tried a mokapot as an alternative to our espresso maker (which is only used for shots), but it wasn’t my thing. 

 

[Raz'r]

This is what makes them not work for me. The extraction is done at a high temp and it’s not as fast as espresso, so it comes out tasting a little burnt to me. 

I mention this because Evan talked about the Aeropress which us usually is done a little cooler (just off boiling) and that results in a smoother/sweeter extraction.  I prefer my Aeropress at more like 90c than 100c but recognize that most people like their coffee hotter. 

I tried a mokapot as an alternative to our espresso maker (which is only used for shots), but it wasn’t my thing. 

We're doing the local offshore series this year, in ultimate prep for next years PacCup - and one of the critical items is gonna be : Bialotti or French Press...  We've got them both but weight being what it is.....

 

[climenuts]

This is what makes them not work for me. The extraction is done at a high temp and it’s not as fast as espresso, so it comes out tasting a little burnt to me. 

I mention this because Evan talked about the Aeropress which us usually is done a little cooler (just off boiling) and that results in a smoother/sweeter extraction.  I prefer my Aeropress at more like 90c than 100c but recognize that most people like their coffee hotter. 

I tried a mokapot as an alternative to our espresso maker (which is only used for shots), but it wasn’t my thing. 

The trick to avoid burnt mocha pot is to brew it with the lid open, take it off the burner as soon as it's starting to run dry, and run cold water over the steam/water chamber to stop the brewing before any superheated steam can get to the grounds.

 

[Kris Cringle]

ok, once a decade is perfect satisfactory

So how does the coffee compare to good drip?  And what would I need to do differently (coffee/grind/etc) to get the best out of it?

oh, and I see they are mostly aluminum - my wife trys to stay away from bare aluminum for cooking - what are the best of the other material choices?

I have the stainless 2 cup Bialetti. I picked up italian coffee trappings while visiting our son (went to school there). Italians usually drink espresso but even in coffee, they drink smaller cups that are stronger. I'm the only coffee drinker at home or on the boat (usually), so the small Bialetti yields about 2 coffee cup sized portions. 

Only consider a mocha pot if you like strong robust coffee roasts such as French or even Espresso (darker still). A mocha pot turns out stronger coffee than pour over. Medium ground is fine. You don't get any grounds in the coffee. 

It's not an espresso maker at all. On low heat, water begins to expand and boil in the bottom compartment. This gently forces (at low pressure) the water and steam up through your freshly ground coffee (middle compartment), and then up through a pipe into you upper chamber. As soon as you hear it hiss you take if off the low heat. Only thing you can do wrong is too much heat and leaving it on the burner after it's brewed. 

The sole part that would need service is the thick rubber gasket. I've been using mine everyday for 6 or more years. I can't see any wear on the gasket(that is easy to get). 

No cleaning is required. Just tap the coffee basket on a trash can to remove the plug of grounds, rinse. Done. 

 

[Leeroy Jenkins]

The trick to avoid burnt mocha pot is to brew it with the lid open, take it off the burner as soon as it's starting to run dry, and run cold water over the steam/water chamber to stop the brewing before any superheated steam can get to the grounds.

I do mine at the lowest temp I know will still boil the water.  When it starts to trickle out the top, I'll slide it halfway off the burner and take it right off just as it reaches the bottom of the "V" formed by the spout.    You'll get a really nice crema once you have it down.  

 

[Ron Swanson]

Coffee. Here's a rabbit hole...here goes:

First problem on a boat is bean storage. Get a canister that at least pushes the air out to limit bean oxidation. The Airscape or perhaps better is a vacuum model. You may need more than one. Just airtight not enough for cruising.

Next problem is grinding. A good hand grinder is so worth it. Not a bad experience as I grind while waiting for the water to heat up. Maybe I like being involved in the kraft process. Something like this, or if you cut off your toothbrush handles, this. If you are coffee crazy, this.

Then there is the extraction tool. Pourover doesn't work for me underway. One hand for the boat, the other for the kettle, nothing to hold the cone & cup for a few minutes while pouring. Moka pot or french press seem like good solutions. With one or two people aboard, the Aeropress is also good which is what I use up to about Force 8 reaching or downwind. Upwind Force 6. Above that I'm on instant. Some details about the Aeropress: if you don't mind stainless steel filtered coffee, get the Prismo by Fellow. Not because you think you are going to make espresso, but because you do not have to invert the brewer and it makes a shorter, more stable setup. I put 18grams in and fill it up, then plunge it into the cup. Cleanup is a rinse then store it away.

Also, if you use a pourover or Aeropress for extraction, a kettle with a gooseneck spout makes life lovely, and many come with a thermometer. Jetboils work fine, but not a lovely experience like a gooseneck.

I use the Aeropress at home also, paired with a good grinder. There is no right method with the Aeropress. Just do what feels good.

 

[estarzinger]

Force 6. Above that I'm on instant.

while we are there - what's the best instant available? 

I have drunk more hot chocolate on watch than coffee.