23 of 24 people found the following review helpful
My tips for great coffee,
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This review is from: Bialetti Elegance Venus Induction 6 Cup Stainless Steel Espresso Maker (Kitchen & Home)
The product is great - quick, strong (except the handle, which shouldn't break if used properly), easy to clean and makes great coffee. Here's my tips on getting the best results -
- Warm the base before adding water
- Use boiling water in the bottom
- Keep the lid down while brewing
- Clean without soap
I have found using cold water and not heating the base first means the water spends a long time getting hot - this entire time the water is mixing with the coffee and taking flavour - I personally find the coffee taste bitter and overdone using this method, by using already boiling water, and pre-warming the base for a few seconds, you not only get your coffee much faster (about 1 minute compared with 4 or 5 minutes), but the flavour is perfect. If you think about a proper espresso machine - it forces water through the coffee in around 20 - 25 seconds, by pre-boiling the water you are getting as close to this as you can - leaving it to heat up while mixing with the coffee is more like using this device as a cafetiere.
Keeping the lid down stops a large portion of coffee evaporating as it comes up, I have found the flavour is better as less concentrated.
I have also found using soap to clean this device detracts from the flavour of the coffee, no matter how well you rinse it after. So I just rinse it with water and no soap.
It's down to everyone's individual tastes, but this is how I use mine to get the best flavour out of my coffee.
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Showing 1-6 of 6 posts in this discussion
Initial post: 31 Dec 2012 11:44:33 GMT
Last edited by the author on 31 Dec 2012 11:46:49 GMT
You have inherently misunderstood the way these moka pots function. Cold water NEVER mixes with the coffee! In order for water to travel up into the coffee holder, steam pressure is required. Steam. That means the water will be hot. There is no necessity whatsoever to pre-boil. That is what the moka pot is for! To boil the water and subsequently produce coffee!
However on your point about washing, I agree completely that soap should not be used. Any left over residue 'flavours' the pot.
In reply to an earlier post on 4 Jan 2013 14:20:45 GMT
Well put!! How can coffee powder mix with cold water in this gadget??
Posted on 7 Jan 2013 11:20:22 GMT
Think about opening a kettle halfway through the boil, there will be a lot of condensation on the lid. The water in the kettle is not boiled, but constantly evaporating and condensing. This process is my only explanation as to why the coffee (to me at least) tastes stronger starting with cold water rather than pre-boiled water.
In reply to an earlier post on 8 Jan 2013 10:33:08 GMT
I have thought about this reply -- and the process of evaporation & condensation. I am wondering if there is a part missing? Because if the water evaporates and condenses constantly it should produce a weaker coffee, not a stronger one?? I am lost. Glad, though, that you have a choice of two strengths of coffee from one official strength grade of coffee (such as 3, 4 or 5). Enjoy.
Posted on 6 Oct 2013 01:59:07 BDT
Can anyone tell me, do these things make proper Espresso? Like espresso shots? I used to have an espresso machine years ago that only seemed to produce weak to med coffee no matter how much coffee I put in there. In the end I was adding instant to give it taste especially when I wanted to make it into a cappuccino (Don't even get me started on the so called milk frother). All in all it defeated the object and now I'm looking to invest back into the home espresso game.
In reply to an earlier post on 6 Nov 2013 16:00:51 GMT
Last edited by the author on 6 Nov 2013 16:01:17 GMT
Michael Steggals says:
If you pack the ground coffee in loosely the water will pass through the coffee at low pressure and you will get a comparatively weaker coffee. Tamp the coffee down and a greater pressure will be required to force the water through the coffee. This higher pressure will extract more flavour from the coffee. I don't know whether it will be comparable with what you know as an espresso but you can make some damn strong coffee with this thing. Same colour as a good soy sauce.
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