Happy my video helped to achieve a better coffee. I have tasted this variable for months! Following this will help you a lot to dial in the coffee.

do the grind half way between coarse and medium also just make sure you are not padding it down

same here!

Thank you, thank you, thank you. I really appreciate your kind words and I'm happy :)

Thank you very much for your comment and feedback. It means a lot for me what you said 🙏🏻

Hi! Thanks so much for the nice words and the support 🙏

Thank you very much for your comment and thanks for the nice words. 🙏

Thanks for your feedback 🙏

Thanks for your feedback 🙏

I never talked about this in the previous ones because I was still testing. I hope we can find some correlation between my tests and yours.

Thanks for the comment. I hope that helped to make better coffee with your moka pot.

Thank you very much for the support! I really appreciate it!

that is the correct approach. Glad we are aligned.

Thanks so much. putting all the times and temperature in the video was a bit too much. Then the video was too long. I hope you can get good info from it anyway.

Thank so much for your comment. I'm happy my video saved you some time. 😊

Thanks :)

I wish that too. Thanks so much!

I'm so glad the video helped you to make better coffee. :)

Thanks 🙏

Thanks for your comment and I'm happy you could get good info from this video. I'm happy :)

Lucky Sweden! I come often there. I just love the water you have.

Thanks for the comment and for sharing your experience. Also thanks for the support :)

That is the best way to brew with brikka! Thanks for sharing

🙏 Thank you!

are you using pre ground? I think mine is as you said, darker roast need lower temps and lighter roast needs higher temps. I would guess your inconsistencies can be solved if you have capable grinder.

@@antiwoosh4302 I always grind at the moment, granted my grinder isn't the best but I also use a WDT tool and the same clicks on my grinder for consistency, my guess is that preheated water is more prone to overheating and therefore sputtering (makes sense since sputtering is caused by overheated water) so you would have to control everything very precisely. EDIT: now that I think about it, I almost never weight the water, maybe I should try doing that before jumping to the conclussion that my grinder isn't enough, could save a couple dozens of dollars that way lol

Yes, salt is a nice trick! Thanks for sharing :)

:)

Thank you very much for the support 🙏 Hope this tip will make you waste less coffee

Prego!

Do you mean paper underneath coffee or above coffee?

Thanks for sharing you method. Yes, if it works for you, stick with it!

magnesium and calcium are important minerals for flavours and other characteristics in coffee. They determine the "total hardness" of the water. But if that hardness is too high, then the coffee would taste more chalky and dull. Usually tap water have high content of calcium. It really depends where are you from and how is the water from the tap. But in general if you live in a big city, water quality is not really good. High TDS and also presence of chlorine, to kill bacteria and make the water safer.

Glad my video helped you!

Correct less water will give brewing water earlier

That is a nice comment. So how it works is that in the space left in the boiler we allow the steam created by heating the water to create pressure and this pressure will push the water up and then we know what happens. water stars to evaporate even from 60 degrees celcius, doesn't have boil. Now, all the water that can go out will go out, no matter the level of water you put in the boiler (of course some water will remain there at the end, I made a video explaining that). What you need to consider now is that different levels of water have also difference weight. If we put less water it will weight less. In fact I use the scale in the video. Now less quantity of water will get hot faster so it will create steam earlier than if you have full boiler. Also you will need less steam pressure to push up 120 g rather than 140 g because it weight less, so it's easier. That why it comes up earlier and at lower temperature. That was in a 3 cups moka. In a 6 cups moka you have even more water inside, that's why with 6 cups you have higher risk of sputtering. You need more pressure, that means more steam, that means more time on the stove, that means higher water temperature, that means boiling water and that means sputtering. Sorry for the long reply

@@matteofromtheswamps Thank you for everything. That is very interesting. Moka pot is very interesting.

I suggest you placing less water like I explain in the video, you will also have a lower temperature, perfect for a dark roast coffee.

Let me know how that go. Yes lower heat less sputtering and better taste

It’s good to have a scale to understand how many gr of water you can put until below the valve and then for dark roast you place the 85% of the total

I have a freezer full of coffee 😅 I usually freeze rare coffee, unique competition coffee, already portioned and ready to use. The positive thing of freezing is the longer shelf-life of the coffee. The negative is that home freezer, slow freeze the coffee as well as the food. slow freezing brings to the breakage of the cells because the water inside expand (expansion is given by slow freezing). that means that after you defrost the item because the cells are broken aromatic parts and nutrients are going away. Now water in coffee roasted is very low, but it's there. So if you freeze the coffee and then you defrost it and you refreeze it is not good. You lose the quality, also the broken cells release the fats of the coffee, so you will see the beans shining. this fats in contact with oxygen left in the package start to oxidate, because oxidation of the fats happens in freezing temperature. So after a while your coffee will taste rancid. The best way to freeze the coffee is with a commercial blast chiller because you avoid the breakage of the cells. The best freezing practice for home is: portion the coffee in doses, vacuum seal them, place in the freezer and take out only the coffee you need. After that you can, grind the coffee straight from the package (than you need to consider a changing in grinding though), or keep the coffee to naturally defrost in the vacuum sealed package before opening it and brewing it. Never defrost coffee at open air, otherwise the coffee will absorb humidity from the air and it will be difficult to grind. Sorry for the long comment :)

@@matteofromtheswamps on the contrary, thank you for that detailed answer. I had no idea about the importance of fast freezing. I actually froze some beans in my normal freezer (so slow freezing). I noticed that it is a bit more difficult to grind the beans. Also, I need a little bit more coffee by weight to fill the basket of my Brikka. The end result is not better, I get no crema and less output. Taste-wise I don't see any improvement either.

@@rfdc yeah freezing change the dynamic of grinding. I don’t suggest freezing if the coffee is the one you use everyday

Let us know how it goes! I also use the Brikka everyday. 120g water in at room temp. Approx 19g coffee grounds (depending on the coffee it can be more or less) and 60g liquid out. No paper filter.

​@@rfdc Thanks for the reply! Do you get ~60ml liquid out naturally or do you control the output in some way?

@@nmatheis I have a pot filled with water nearby. When I hear/see that the moka is starting to sputter I immediately lift it up from the heat and put it in the water to stop the brewing process. More often than not I get 60 ml of brewed coffee. It can vary sometimes between 59 and 62 ml.

@@rfdc Thanks for the additional detail!

Yes that is a good move. Also yes, NO paper filter, that will increase even more the resistance that you don't need. Thanks for the comment

Hello Tom, thanks for the comment. I think you were getting less extraction with less coffee because when you put 14 you pack well the coffee and this will make resistance increasing a bit the pressure and the contact time. Because you using pre ground I cannot tell you to grind finer. What you can do to increase the extraction with less coffee: 1 place a paper filter on the metal filter. This will increase the pressure and you will extract more. 2 you can use the method I use for the 6 cups moka to increase the contact surface. 3 use hot water (not boiling) to increase the extraction as I show in this video. When I say to the valve I mean below bottom of the ring, because as the water gets warm, it will expand a bit and we need to avoid it goes on the moving part. I hope my tips can be useful to you.

Hello Matteo. thank you for the advice. today I used 120 grams of water at 50 deg C and got around 20.7% extraction. I could already tell from tasting the coffee that it was less sour and slightly more balanced. Next time I will up the water temp to 80 deg C.

ahahah thanks :)

No I didn't use it. With the filter all the numbers would definitely go up because the higher resistance the paper creates.

Hi, thanks is a good idea. Thanks. Yes, that is a screen to place inside the basket, But you need the basket that has an internal bump half way the board of the basket. that bump should hold the screen. Then you fill the basket with coffee until the top. It's used to brew less coffee in the moka as you said.

@@matteofromtheswamps Thank you for replying, Matteo! Yes, the basket has that internal bump. Thanks a lot for explaining!

@@realSkepSys perfect!

Yes mine is a 3 cups. I use different approach with a 6 cups. Check this video if you didn't yet kzfaq.info/get/bejne/b7qnrLyIq8DTe2w.htmlsi=DWw9yrFMOAdrKCNq ratios are different in between 3 and 6. But if you place less water you can get a similar result. Now the problem of brewing coffee for one person with a big moka it's tricky because you don't get the good result as when you fill the basket with coffee until the top

There are plenty of grinder in the market. I think you don't need a super expensive grinder. Depend also if you brew the coffee in other different ways. What's your budget?

I read that the 1zpresso q2 heptagonal is similar to comandante (the grinder that you use very often)

150 dollars will be my budget for the grinder

@@FernandoReyes-vt1il exactly 1zpresso produce good handgrinders, also there is Timemore chestnut c3 pro.

What do you mean with "second" moka?

second one on the video. You said it gave the best result

Hi, so in that video I'm showing how I was doing my coffee with Moka in that period, like around 2 years ago. I still use hot water but only when I brew light roast coffee. In this video I wanted to give a generic guideline depending on the coffee you use. Soon light roast vs dark roast will come. Sorry if I made you confused.

I would start with room temperature always. Then depending on the coffee, if I need more energy to balance the coffee, I'll place warm water.

​@@matteofromtheswamps Here's what I noticed. When I poured hot water, the coffee constantly came out sour, but when I tried to pour room temperature water, surprisingly, the acidity disappeared. Coffee is the same, and that's what the difference is when you change the water temperature.

​@@matteofromtheswamps So it can be concluded that medium roast coffee was not brewed well, that's why it turned out sour.