I've been using a moka pot pretty much daily for the past ten years. I got a stainless steel one from IKEA (horrors) back then and still use that same one. (Mine was made in Italy, the newer ones offered by the Swedish retailer are Chinese made.) And turn the other way, but I clean that pot daily...with soap. (HORRORS!)
Anyways, a lot of good tips have been given. Here's a few of my tips: - I do pre-boil the water (and also use some water to warm up the mug.) Doing this makes the pot work faster, lessening the risk of "cooking" the coffee atop the burner. - Do not pack/tamp the grounds in the basket. I gently tap the side of the basket as I fill it so the grounds settle. I fill it until it's slightly heaping, but I don't wipe off the top. - Use darker and oilier beans. This goes against the current coffeenista consensus of using lighter beans and "tasting the floral notes". A moka pot isn't for that, save them for your Aeropress or pour over or what have you. The one benefit of the moka pot is you can use lesser, cheaper beans and still come out with a decent cup. And to bring this back to bikes and coffee, my favorite piece of camp/bike coffee kit is an Esbit moka pot that I picked up a few years back. It's an attention getter! -Shawn <https://lh3.googleusercontent.com/-jkgRYK2eJAQ/WGLRNmitI6I/AAAAAAAAAxc/x3sZOt0EiXI5bkKMHAaxtOWLmpn6ZoCxQCLcB/s1600/22795715655_652f25f3be_z.jpg> -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
