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  • (dramatic orchestral music)

  • (grooving jazz music)

  • - Today, we're gonna round out the series on the Moka pot

  • with a look at the Moka pot variations.

  • How have they improved on it, adapted it, improvised on it?

  • Have they made a better Moka pot?

  • As we've gone through this series,

  • lots of you have left comments saying,

  • "Oh, you have to look at this pot or that pot."

  • And so I grabbed a few of them

  • and we're gonna take a look.

  • Gonna be a little bit of fun

  • and I hope kind of interesting too.

  • Let me talk you through, briefly,

  • what we have on the menu for today.

  • First up, probably the most highly requested

  • is the Bialetti Brikka.

  • A little pressure valve inside that one,

  • which is interesting.

  • Next up, will be the Mukka, it makes milk drinks.

  • We're gonna make a cappuccino all in one pot.

  • I don't know what I expect.

  • I've got the Cuor di Moka,

  • super interesting little pot.

  • They don't make this anymore,

  • and so you can only really get them second-hand,

  • difficult to track down, but lots of you asked about this.

  • So, we're gonna brew some coffee with that.

  • And then at the end,

  • you're not gonna want to miss this one,

  • is the Kamira, an interesting little adaptation

  • of the Moka pot idea.

  • Let's brew some coffee.

  • So first up is the Brikka,

  • probably the most requested thing to sort of talk about.

  • And what makes it different from a normal Moka pot

  • is actually in the top part here.

  • If you get the gasket out,

  • and then your filter, it just drops out.

  • You can sort of see in here something's going on.

  • So actually it turns out if you take the top apart,

  • the interesting part is inside.

  • There's a little rubber valve and this is it.

  • This little mouth is the only thing

  • in the way of the coffee.

  • So, it'll prevent the liquid flowing through

  • until it reaches a certain pressure,

  • and then it will be forced open.

  • You should get a foamier cup

  • by creating some additional pressure with this thing.

  • Let's see if that's true, let's get it onto the heat.

  • This does have a little cutout,

  • so you can sort of see what's going on with your brew.

  • Now, the interesting thing to me,

  • actually, let me get the cut away Moka pot to explain this.

  • So the interesting thing about this is

  • if you restrict the coffee flow here,

  • water's gonna boil down here,

  • it's gonna push the water up through the coffee,

  • it'll go through the filter up to here and then get stuck.

  • And so some water will have passed through the coffee.

  • Some water will be sort of in the coffee

  • and you'll reach a point of, sort of static flow.

  • It won't move anymore.

  • It'll just sort of stall there while it builds pressure

  • as the water gets hotter and hotter and hotter in the base.

  • Now, you might get some boiling liquid,

  • which will create foam,

  • a less stable foam than CO2 coming out of solution

  • as is traditional with crema.

  • But I don't really know

  • if this is gonna make a better tasting brew

  • or just a foamier brew.

  • We'll find out.

  • (pot hisses) All right, buddy.

  • Definitely getting foam.

  • Just got a really, really hot pot there.

  • You're just coming off the heat.

  • You are coming off the heat.

  • We are angry.

  • I'm taking you to the sink to run under a cold tap.

  • This has just come straight back.

  • This is 100% Arabica, specialty coffee.

  • Not super dark roasted,

  • so it's not gonna be that thick and foamy.

  • I do wonder if it would be happier with something designed

  • to have a thicker layer of crema, a darker roast,

  • or maybe something with robusta in there.

  • I don't know, but we have retained no foam.

  • But how is the drink?

  • Ooh, that's a lot.

  • That's like a lot, a lot of attack.

  • I feel like this roast is probably too light

  • for this kind of a pot.

  • It's quite a lot of acidity, a lot of concentration.

  • (pot squeals softly) Are you still-

  • Do you wanna be quiet?

  • I'll see if a cold tap helps shut you up.

  • Anyway, I would say this brew is super intense.

  • It's too acidic, it's not actually super bitter,

  • tastes pretty extracted, but just like a lot.

  • The question I have is, what's actually happening in here?

  • Now, I think, hopefully,

  • that the base from the Franken Moka,

  • that has all the pressure information on it,

  • I think it will fit the threading of the top part of this

  • with the valve in it.

  • So, if we run the Franken Moka base,

  • we should be able to see at what pressure

  • the valve opens in the Brikka.

  • Now we're not gonna measure temperature,

  • just pressure today, hopefully.

  • So this is tracking the pressure

  • inside the unit,

  • and this transducer connected to this thing here.

  • So we can see right now we're at .03 bars of pressure.

  • 0.2 now.

  • In a lot of testing we did,

  • coffee began to flow through a normal Moka

  • at about 0.3 bars.

  • Changed the coffee out for something more traditional.

  • I'm not gonna say what.

  • Oh, that was it, a bar, a bar!

  • But interestingly, we're still climbing

  • in terms of pressure, rapidly.

  • Cut the heat, we're at 1.5 bars.

  • Oh, that's foaming up. (pot rumbles)

  • All right, all right, sh sh sh.

  • (pot rumbling)

  • Come with me, come with me, sh sh sh sh.

  • (James shouting) It's very angry!

  • (pot hissing)

  • It's coming out the top!

  • Aah!

  • It would have been smart to remember

  • that I used a larger base than the top section.

  • And so, unsurprisingly, I ran out of room in the top part

  • and that was terrifying, to be honest.

  • So, that happened.

  • Where did we peak?

  • 1.79 bars.

  • Oh yes, that is more traditional.

  • Oh, that is a strong cup of coffee.

  • That feels intense.

  • Not my favorite. Darker roasted, for sure.

  • Much more intensity.

  • The top chamber gets very foamy in this situation,

  • but you don't get any foam in the cup,

  • it just sort of sits back from the edge when you pour,

  • so no foam for you.

  • So the Brikka was surprising to me.

  • I thought you'd see a more obvious release of pressure

  • when the valve opened at about a bar,

  • but you didn't really see that.

  • And it seemed to be just above one bar of pressure,

  • which seems notable, but not shocking.

  • Like I said, in most brews it would be about 0.3,

  • to start getting liquid was all you needed.

  • So holding it back to one,

  • it just seemed really angry, hotter,

  • certainly that a normal pot.

  • Yeah, you get a lot of foam.

  • I'm not sure that's to the massive benefit of the cup.

  • I think with more traditional roasts, it might be okay,

  • but I would definitely want to stop this

  • as soon as it got to sputtering,

  • because it was getting really angry,

  • and cooling it down there

  • will definitely reduce the bitterness but,

  • interesting as an innovation,

  • but I don't think transformative in the cup.

  • So next step is the Bialetti Mukka.

  • The one that's supposed to do a cappuccino or caffè latte,

  • all in one, all in one.

  • Now, if you look at the front of the box,

  • this promise looks quite appetizing.

  • Nice layer of foam, bit of a kind of latte macchiato vibes.

  • But if you open the box up,

  • the instructions offer something else.

  • I don't know, it's kind of weird.

  • This has the click clack, as they call it,

  • which is like a bayonet style, portafilter style

  • locking thing, so no threading.

  • Now, look at this, look at this,

  • why is this not normal?

  • 'Cause if there's one thing about the Moka pot,

  • that's just awful, it's getting this out,

  • especially after you use it.

  • So like the little thing, oh, it's all wonky.

  • Ooh, it's squishy.

  • Why is it squishy?

  • You're supposed to fill it to that level.

  • And then when you put it in, it'd be compressed.

  • So it comes with a nice guide

  • that tells you how much water to put in,

  • depending if you're using gas or an electric plate,

  • which I think is super interesting.

  • So I'm gonna use the gas water fill level.

  • I'm gonna go cold water.

  • That is not much.

  • I guess we're trying to make a lot of steam.

  • So, coffee, let's go traditional again.

  • So there it is.

  • I guess we put it in, we lock it together.

  • Click clack.

  • And it says, press for cappuccino.

  • 'Cause it's got like two positions up and a down.

  • Gonna go down and then we'll put it on the flame directly.

  • It does say you want the flame to be no wider than the base,

  • but it's a pretty wide base.

  • So, let's see what happens.

  • Oh, milk, milk.

  • So, we're gonna put milk or a milk alternative in

  • until the fill level inside here.

  • And it's gonna do the steamy foamy thing, I think.

  • Now, I can't see what's happening.

  • I've never used this before.

  • I've got my heat source, right?

  • It says, seven, step seven, your drink is ready.

  • When you hear the characteristic puff of the Mukka express,

  • (pot rumbling softly)

  • wait for the coffee to come up,

  • wait a few seconds and then switch the heat off

  • and remove the product.

  • Enjoy your cappuccino.

  • I mean, that's gonna be making a lot of air pressure.

  • Like there's a lot of air in that chamber to expand,

  • that would push liquid up at a relatively low temperature.

  • But I guess you've got such a wide base

  • and a thin layer of water.

  • That's gonna get hot quickly too.

  • Really interesting.

  • (pot rumbling)

  • That was the characteristic puff, I suppose.

  • Ooh, I guess we'll have a little swirl.

  • I'm presuming there's coffee in here too.

  • Oh, yeah.

  • Do I need to lift the lid to get foam?

  • Give me that foam.

  • I think I removed the product too soon

  • because that's like 30 degrees Celsius.

  • I think it needs more time to be angry.

  • This is probably really stupid,

  • but they sounded like there was a bit of an explosion

  • inside the Mukka, but the lid is not dirty,

  • which says to me that we could totally film it lid open.

  • So let's film it lid open.

  • Please don't complain that I haven't ironed my lab coat.

  • Okay.

  • Safety first, kids.

  • So looks like a little coffee flavour is coming up.

  • I'm just getting nervous now.

  • Oh.

  • (pot rumbling)

  • Oh, yeah!

  • Look at that!

  • I should stop there.

  • No, it shouldn't because it was cold last time.

  • Give me more.

  • That is unexpected

  • and frankly, fantastic.

  • All right, let's get a - let's have a taste!

  • A classic, 1990s steam milk technique.

  • Still not that hot.

  • I would probably recommend

  • another way of heating

  • and steaming or foaming milk, to be honest.

  • I think a microwave and like a French press,

  • like up-down technique is probably superior to this,

  • if I'm honest.

  • If you've got one of the little aerolatte type whisks,

  • something like those would be better than this.

  • It's fun, it's just not very good at steaming milk

  • in an interesting way that makes it hot enough.

  • And that's all I have to say about that.

  • So next up, this one, I'm kind of excited about this one.

  • They don't make them new anymore it seems,

  • but you can still pick them up on eBay and places like that.

  • It's called the Cuor di Moka,

  • the heart of the Moka, I guess.

  • There's a little heart symbol here.

  • And then inside this, and it is used, so don't judge me,

  • I didn't do this to it.

  • Inside, you can see there's a little heart here

  • attached to a float.

  • So this, depending on the liquid level in the top chamber

  • would move up.

  • And that's the innovation here.

  • Essentially, rather than you having to go

  • and run it under the tap or do other stuff like that,

  • this will just cut off the whole brewer at a certain level.

  • You would never over extract it, I guess.

  • And so you just get the heart, I guess.

  • Was that what they mean?

  • Like almost like the heart of an artichoke,

  • like the heart of the Moka.

  • Anyway, what we'll do is we'll brew with this.

  • Now this was a collaboration, I understand,

  • between a Bialetti and Illy Caffè.

  • And so, oops.

  • And so it only seems right to brew an appropriate coffee.

  • Whole bean, whole bean,

  • 'cause you know, we're gonna do this right.

  • Oh yes, that gas flush goodness.

  • (can fizzing)

  • Let's grind some Illy.

  • This is a one cup,

  • I'm gonna get about six grams of coffee in here, I reckon.

  • We're gonna get about 60 grams of liquid in this

  • in the base, but how much will we get out

  • before the Cuor di Moka says no?

  • So they said a medium flame.

  • A medium flame it will be.

  • So we'll see what happens.

  • It does also say that if you leave it to heat,

  • then the valve is probably gonna open,

  • and be careful and don't burn yourself.

  • Because once you trap it,

  • once you close the top section,

  • if you keep increasing the pressure through temperature,

  • the only way to get steam or pressure out

  • is through the emergency relief valve,

  • through the pressure relief valve.

  • Oh, we have coffee.

  • Curious how much liquid we'll get before the float lifts.

  • (pot softly rumbling)

  • Is that it?

  • It's very subtle.

  • I thought there'd be more of an obvious kind of lift,

  • but no, it's pretty minimal.

  • All right, I'm curious how much liquid

  • we actually got out of this thing.

  • So let's weigh and find out.

  • 28 grams.

  • All right, cheers.

  • It's a pretty good brew.

  • That coffee is roasted in such a way

  • that it's pretty soluble, cutting it off at that point

  • hasn't led to massive under extraction,

  • it's quite a nicely textured cup.

  • This definitely would not work well for lighter roasts.

  • There's just no way I think you'd get enough water through

  • to properly extract the coffee

  • unless we're using a super fine grind,

  • and I think you'd have some trouble there.

  • But overall, I'm kind of pleasantly surprised by it.

  • I think for that style of coffee, it works really well.

  • I like the automation of it.

  • I like not having to pay attention or worry too much.

  • But, I don't think it's a better brewer,

  • because I think losing that flexibility isn't a good thing.

  • I can brew exactly this with a regular Moka

  • if I stop it at the right time.

  • So I can brew that kind of shorter

  • ristretto style Moka, I guess if I want to,

  • or I can brew something a little bit longer

  • and more extracted if I want to.

  • So for me, it's an interesting little idea.

  • It's an interesting little innovation,

  • but I don't think it's made a better brewer.

  • If you just like this style of coffee,

  • more developed roasts, shorter cups,

  • maybe track one down.

  • But I would say it's probably not worth swapping out

  • a Moka you already own for one of these.

  • Now, before we get into this thing,

  • which might be my favorite, in a way, of today's brewers.

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  • So this is the Kamira.

  • I've had this in the studio a couple of years

  • and I just haven't had a chance to get it out

  • and get it on video.

  • So I'm excited that it has made it into today's lineup.

  • This came to my attention

  • via one of it's promotional videos,

  • which is interesting.

  • And honestly, I didn't know coffee could,

  • or was supposed to look like that.

  • But they established an early coffee and hair connection,

  • which I fully endorse.

  • Nothing about this makes a ton of sense,

  • but I love it, nonetheless.

  • Let's walk through how you brew with this thing

  • 'cause it's kind of fun.

  • You've got your reservoir fill here.

  • So this is a little tank,

  • you fill this up

  • and then in order to get the water into the brewer,

  • you have to open this valve.

  • This then allows water down into the bottom section,

  • which is the boiler, basically.

  • You then close your valve,

  • so that when you start to heat it,

  • obviously no pressure can escape here,

  • which is gonna drive hot water up this tube,

  • round and down,

  • and then into the little kind of portafilter thing here.

  • This, well, this is just kind of weird.

  • You fill this with coffee,

  • even though the bottom of it

  • has this little tiny filtration section in it

  • that I don't necessarily understand

  • or think is that good of a thing

  • that leads to a little tiny spout

  • out of which you are very strange frothy coffee comes.

  • Let me just make some coffee, it'll make more sense.

  • I will say that I've had some issues with it

  • because when I put water in here and open the valve,

  • it's like an airlock has happened,

  • and until I kind of wobble and shake the brewer,

  • I can't get the water to go down into the boiler.

  • Someone in the comments will tell me why that is

  • and why I can't get it right.

  • But I honestly don't know right now.

  • It just won't drain.

  • All right, I think we've got the water in.

  • In what is, I think easily,

  • the most gloriously insane decision in this brewer,

  • this goes on the heat.

  • And actually you're gonna put your cup on top of the boiler.

  • The thing that's gonna get to like 120 degrees Celsius,

  • you're gonna put your cup there.

  • So, I guess preheated cups is a win.

  • So for coffee, we're gonna go something very traditional,

  • something with some robusta in it, honestly,

  • because I want to see what happens

  • to the kind of crema, the foam.

  • This thing promises a very specific texture,

  • so I have some Lavazza Crema e Gusto, um 'cream and taste'.

  • I'm not trying to be disparaging about Lavazza,

  • I'm not saying this is right or wrong,

  • I just wanted something more traditional

  • to go with this, honestly.

  • So we fill a portafilter, but we don't tamp.

  • Are we in?

  • (pot softly whistling)

  • Look at this.

  • Look at that.

  • I should probably stop it brewing, but I just...

  • I'm looking at it... (laughing)

  • Look at that!

  • Look at it go, oh, it's the best.

  • Discharge pressure.

  • I love it, I love it, I love it.

  • Look at that.

  • That is the weirdest foam.

  • That's so good.

  • Honestly, it's not a bad brewer.

  • This is a darker roasted coffee relatively high in robusta

  • It doesn't taste over extracted necessarily.

  • It's it's pretty harsh still.

  • I think it has a very traditional, classic

  • kind of darker roasted, high robusta bitterness

  • that's there.

  • It's not super hot, actually.

  • This seems to brew that a little bit cooler,

  • which is interesting.

  • But the foam, how good is that?

  • I honestly think it's kind of fun.

  • I don't think it's a very practical brewer at all.

  • And I think having the cup on the hot thing is not good,

  • but I think it brews in this really bizarre

  • but interesting way.

  • And the whole foam thing? Delightful.

  • Bizarre, delightful.

  • Would probably stick with a Moka pot, but

  • I've never had a brewer that made me coffee

  • that looked like that.

  • So make of that what you will.

  • I think it's fun.

  • I think it's fun, it's okay to have fun.

  • And this is fun, cheers.

  • This, I don't keep.

  • None of the brewers today I'm gonna keep.

  • In fact, none of the Mokas

  • that we've used in this whole series,

  • am I gonna keep.

  • Just one exception,

  • I keep a Franken Moka for myself.

  • One is being raffled.

  • This may still be time to enter that

  • and pick up a ticket

  • for that raffle and win one of those things.

  • But the rest will be going to my Patreon supporters.

  • They give me the budget to go out and buy these things,

  • test them, learn this stuff and share it with you.

  • So thank you to them.

  • But now I'd like to hear from you,

  • down in the comments below.

  • What brewers should we have included?

  • Now I didn't include the kind of competition filter

  • that I think you can get for Moka pots.

  • I thought that's kind of different to

  • kind of Moka derived brewers.

  • That's like an add on for Moka brewing.

  • But if there's other things like that I should look at,

  • definitely let me know.

  • If anyone is doing any precision baskets,

  • let me know about that.

  • If anyone's doing any really interesting brewers,

  • leave me a comment down below, I'll have a look,

  • I'll check it out.

  • Maybe it'll turn up on the channel soon.

  • But for now, I'll say thank you so much for watching

  • and hope you have great day.

(dramatic orchestral music)

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A1 初級 美國腔

Is There A Better Moka Pot? (Episode #4)

  • 36 4
    chatarow 發佈於 2022 年 02 月 11 日
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