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  • - Today we're talking about the moka pot.

  • This is The Ultimate Moka Pot Technique,

  • and this is going to be a little bit different

  • to my other Ultimate Technique videos,

  • because, well, there is no one moka pot.

  • They go from being great big things

  • down to being nice and little and small,

  • there's different styles,

  • but they all kind of work the same way.

  • But it's a versatile brewer, it's a tricky brewer,

  • and what I'm going to do today is give you some constants,

  • a few things that I would do for every single brew,

  • and then a few variables to tweak

  • to get the best out of each of these brews.

  • If you watch this and just do the constants,

  • I think you'll get a better brew,

  • but I would recommend taking the time to understand

  • how to get the very best you can from the moka pot.

  • Let's begin, though, with a very quick explanation

  • of how a moka pot works.

  • For this we took a moka pot like this and sliced it in half,

  • and you can see there's really three chambers

  • to pay attention to.

  • The lowest chamber is your boiler.

  • You put your water in here

  • and as you boil the whole unit, once it's sealed together,

  • the steam and expanding air

  • will press the water up the funnel

  • through into the middle section

  • which is where the coffee sits.

  • And that pressure built by the steam

  • and built by the expanding air

  • will press the very hot water

  • through the coffee into this chamber,

  • filter it out, and then push the liquid up here

  • and into our collection receptacle in the top

  • from which we can then pour and drink.

  • It's a beautifully simple brewer.

  • It's kind of fun that it kinda brews upside down;

  • instead of water on top,

  • coffee and then drink at the bottom,

  • it goes the other way.

  • The big challenge with a moka pot

  • is preventing the whole thing getting too hot

  • and having incredibly hot water from the boiler

  • pass through the coffee,

  • which tends to give a great deal of bitterness to a cup.

  • That's what we want to avoid.

  • So now I'll take a classic pot,

  • this is a six-cup aluminum Bialetti,

  • and I'll walk you through the constants first

  • and then we'll brew with it afterwards

  • to go through the variables in a bit more detail.

  • First constant is put boiling water

  • in the base of this unit.

  • Putting boiling water in the base of this thing

  • brings the temperature down to the kind of low 90s,

  • which is perfect for putting on the heat

  • and starting to brew with.

  • You can, if you want to, boil your water in the base first,

  • but do let it cool down a little bit.

  • I wouldn't recommend starting

  • with the water super close to boiling point.

  • Starting with freshly boiled water in the base

  • means you have a faster brew,

  • more suitable brew temperatures,

  • And I know that sounds surprising,

  • but trust me, it works better this way,

  • and you'll get a better extracted,

  • more delicious cup of coffee.

  • Constant number two, you want a full basket of coffee.

  • Now most of these brewers

  • work on approximately a 10 to 1 ratio.

  • If you fill the water on a boiler to just below the valve,

  • typically it will hold around 10 times more water by weight

  • than you can fit coffee in the basket.

  • Bear in mind though

  • that filling the basket is a volumetric fill

  • and a light roast will weigh more than a dark roast will.

  • So it's difficult to say you must use exactly 10 to 1,

  • but I tend to recommend that as a good starting point.

  • This holds just under 300 grams of liquid in the base,

  • but I'm still gonna aim

  • for about 30 grams of coffee into here,

  • ground freshly, right before we brew.

  • Next up is puck prep, and consider this an optional extra.

  • I think it does help make the coffee taste better,

  • but don't freak out if this isn't an option for you.

  • Firstly, once your coffee is in the basket,

  • feel free to give it a little tap to settle it down.

  • If you have a needle distribution tool for espresso,

  • this is a great time to use it.

  • It helps distribute the coffee in the basket

  • and also get rid of any potential clumps

  • that might be there.

  • Feel free to give it another little tap

  • after you've settled.

  • The other extra is one of these,

  • it's an AeroPress paper filter.

  • In a 3-cup unit and bigger,

  • you can get an AeroPress filter just here

  • underneath the top part of the section.

  • This will add another layer of filtration

  • alongside the metal piece here

  • which gives you a cleaner cup

  • and also it seems a slightly better extraction overall.

  • With the slightly larger units,

  • I'd recommend choosing a little water to wet the filter,

  • not to rinse it for paper taste,

  • but to help it stick in place

  • so it doesn't move around when you're prepping your pot.

  • And the last constant for brewing

  • is avoid the hot sputtering phase at the end of brewing.

  • When you brew, keep your lid open

  • and keep an ear and an eye out on your brew.

  • A watched pot is a good pot in this situation.

  • At the end of a brew,

  • we definitely want to avoid uncondensed steam

  • passing from the boiler right through the coffee,

  • causing an angry spurting, sputtering phase.

  • If that happens,

  • it's making your coffee taste very bitter,

  • and at that point you want to rinse the pot

  • under the cold tap to cool it down immediately

  • and to stop brewing

  • before it adds too much bitterness to the cup.

  • These constants I think will make any brew better,

  • but we can take it even further.

  • Let me walk you through a brew

  • of a particular coffee from start to finish

  • and give you the additional variables

  • that you need to worry about.

  • So of course the biggest variable you are gonna use

  • is gonna be the coffee that you choose to brew.

  • Here I'm brewing a relatively light-roasted coffee

  • that is roasted for espresso,

  • but is still on the lighter end of things.

  • That's gonna dictate a couple of key things.

  • Firstly, how fine I grind the coffee.

  • The lighter the roast,

  • the finer you'll need to grind it

  • to get a good extraction from it.

  • Lighter roasts are harder to properly extract

  • than darker roasts.

  • Here I'll be finer than filter coffee,

  • but certainly not close to espresso.

  • Good bit coarser than espresso,

  • but finer than you might want to brew a one-cup V60.

  • If you brewing a pretty fine AeroPress,

  • you're kind of getting in the ballpark

  • for a brew of this size.

  • Secondly, it's gonna determine how full my boiler is.

  • Now in some situations

  • I want to fill the boiler a little bit less.

  • A less-filled boiler will brew a little earlier

  • and will have a lower overall brew temperature.

  • So if I was brewing a darker roast,

  • I might only fill this boiler

  • two thirds to three quarters of the way full.

  • But with a lighter roast,

  • I need all the water I can get

  • to properly extract the flavors

  • from this lighter-roasted coffee.

  • Therefore, I'm gonna fill this

  • right up until the base of the safety valve.

  • This technique is aiming to get

  • as much water as possible through the coffee

  • before it starts to sputter and get angry.

  • If you do that well,

  • you can really beautifully extract

  • pretty light-roasted coffees and have a very tasty cup.

  • With a darker roast it can be advantageous

  • to have less water in the boiler below,

  • not just from a brew temperature perspective,

  • but it will stop you brewing that little bit earlier.

  • Your end cup will be stronger, thicker, richer,

  • but that's often what people want from a darker roast,

  • just with less of that harsh bitterness

  • at the back of your throat.

  • Freshly boiled water into the base, coffee in,

  • and then you're gonna need a towel

  • just to hold the base as you screw it together.

  • Now this is where things get a little bit more complicated,

  • and this is really key to the whole technique.

  • When we heat this pot,

  • we want to generate enough heat in the boiler

  • to create steam pressure

  • to press that hot water through the coffee.

  • What we don't want to do is keep heating that pot

  • to the point that there's loads of pressure,

  • the water gets really hot

  • and the whole thing overheats and tastes bad.

  • So what we're gonna look to do

  • is heat the pot until liquid begins to flow through coffee

  • and then try and maintain that pressure,

  • not increase it much at all from that point onwards.

  • So here, on this gas,

  • I've got a little adapter plate here

  • to keep this thing nice and safe,

  • which will have an impact,

  • I'm gonna put a relatively low flame on it.

  • And I would recommend that for most heating situations.

  • With an electric hob,

  • I would recommend preheating the hob

  • before you even think about making coffee,

  • otherwise you'd be waiting a very long time,

  • but with gas, with induction, with an adaptor plate,

  • I would go for a relatively low heat,

  • certainly below half power.

  • Heating the water gently is key to the technique.

  • I've seen people have some success

  • by putting the pot in a frying pan

  • to help buffer the heat from the flame.

  • That's just a little bit wasteful

  • 'cause you are really heating

  • a lot of excess metal to heat a pot,

  • not a truly efficient affair, but it kind of works,

  • and so I quite like adapter plates like this

  • for gas and induction.

  • As soon as it's on the heat,

  • I'd recommend opening the lid

  • so you can see what's happening.

  • We're gonna pay a lot of attention

  • to the liquid coming out of the pot,

  • because as soon as liquid appears,

  • we wanna essentially reduce the heat

  • as much as it's possible

  • without causing the whole thing to lose temperature

  • and the brew to stall.

  • So in this case when liquid starts to flow,

  • I'm gonna turn off the gas

  • knowing that my adapter plate is still very hot

  • and adding heat into the system.

  • If I was on an electric hob

  • I might move my pot just to the side,

  • 'cause it does stay hot for quite a long time afterwards.

  • And on gas, if I'm on a direct flame,

  • I'd wanna run as low as I possibly could.

  • Same with induction, with an induction-friendly pot,

  • you wanna run as low as is possible

  • once liquid starts to flow.

  • If that liquid flow increases in speed,

  • I'd temporarily remove the pot from the flame.

  • If it slows down and seems to stall,

  • I'd wanna add a little bit more heat in again.

  • With the adapter plate it's kind of easy

  • because I can just turn off the heat,

  • and generally speaking,

  • the plate will supply enough heat for the rest of the brew.

  • But we'll measure the brew at the end in a simple way

  • to see how successful we've been,

  • and we'll know then how to tweak and improve our recipe

  • for the next brew.

  • I've now cut the heat and I'm just gonna watch this flow.

  • If it starts to pick up a little bit too much,

  • I may remove it from the heat entirely,

  • but right now it's looking nice

  • and steady and even and that's good.

  • And I'm just watching and waiting

  • for that sputtering sound

  • which will mean we really have to stop,

  • this pot's too hot.

  • A quick shout out to The Wired Gourmet's channel,

  • his video on moka pots I think was really useful

  • and kind of pioneered this technique

  • of temperature surfing the pot

  • to get as much liquid through as you can.

  • The pot's pretty close to done.

  • We've started to get some sputtering, time to stop.

  • (pot lid closing)

  • Now as soon as you've brewed,

  • you want this liquid out of the pot.

  • The pot was very hot, especially the aluminium ones,

  • and that doesn't necessarily make the coffee taste better.

  • What we're also gonna do is weigh how much liquid we got,

  • that's actually really useful.

  • So in this case, we got about 200 grams out.

  • That's a really high yield for a pot here

  • where we got maybe 280 grams of water in the base.

  • Generally speaking, about two-thirds of what you put in

  • is the maximum that you're realistically going to get out.

  • And with lighter roasts,

  • I would say you want as much through the coffee

  • as you possibly can.

  • With darker roasts, I'd be much happier with say,

  • 150g coming out of this pot or even 120g,

  • because I don't need all of that water

  • to properly extract the coffee.

  • Now this here is pretty strong, it's pretty intense.

  • It's very enjoyable if you like a stronger coffee.

  • I'd say it's even more enjoyable with lighter roasts

  • to dilute it down a little bit

  • as a kind of moka pot Americano,

  • or you could go for something like a milk drink

  • where this is the base of your drink

  • and you're gonna add steamed or heated milk to that

  • for a delicious beverage.

  • Now if your pot comes up short,

  • if you start sputtering

  • before you've got your desired amount of liquid out,

  • then there's two things that could be at play.

  • One, your grind might be a little bit too fine.

  • That tends to cause the system to heat up much quicker,

  • and that can be a problem.

  • However, generally speaking,

  • I wanna use the finest grind that I can,

  • especially with lighter roasts, to get maximum flavor,

  • so the other issue may be

  • that the pot got too hot too quickly.

  • Try reducing the heat more once liquid starts to flow

  • or having the pot spend a little bit more time off the heat.

  • That way, you should be able to get

  • to about two thirds of the liquid out of the pot

  • without hitting that angry sputtering phase

  • that adds so much bitterness to your cup.

  • One last variable to discuss

  • is the size of pot that you're using.

  • This is really gonna come into it

  • when it comes to reducing the heat.

  • With a much larger pot like this,

  • you can let the heat run

  • that little bit further into liquid starting to flow

  • than you can do it with a much smaller pot.

  • Here, as soon as liquid appears,

  • I'd pretty much take the whole pot off the heat.

  • It doesn't need any more energy

  • to get that very small amount of liquid through the coffee.

  • With this thing,

  • you are gonna add a little bit more heat

  • for a little bit longer,

  • just because there's so much water in that base

  • compared to this thing here,

  • there's a lot more energy required

  • to kind of maintain that temperature and pressure.

  • It might seem like a lot of effort, a lot of fuss,

  • it gets easier the more you do it.

  • I'm not gonna say this is the easiest brewer in the world.

  • I know it's popular, I know it's in so many households

  • and brewed with everyday by so many people,

  • but when it comes to specialty coffees,

  • it does need a little bit more care and attention,

  • but I still think you can get some really great results.

  • But now I want to hear from you down in the comments below,

  • let me know how this has changed

  • the way that you brew your moka pots.

  • Let me know the results.

  • How has the coffee changed for you?

  • Is it better, is it sweeter,

  • is it cleaner, is it less bitter?

  • That's what we're really aiming for here.

  • Let us know down in the comments below,

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

  • and I hope you have a great day.

- Today we're talking about the moka pot.

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The Ultimate Moka Pot Technique (Episode #3)

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    chatarow 發佈於 2022 年 02 月 17 日
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