Coffee Appreciation

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kboy in reply to @withered_preacher

Interesting re manufacturers. Might give a top moka a shot (badum tish!)

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jdp in reply to @kboy

I use a different method to wp for mocha pots. It's largely James Hoffman's way of doing it.

Use fresh espresso beans. Boil the kettle to about 90% and then turn off. Put the hot water in the pot and then the coffee. Put on the hob on a very low heat with the lid open. This make the extraction slow to avoid any bitterness. The crema should be dark brown when it bubbles through. As soon as it starts to get lighter then the extraction is getting too quick and you need to stop it. Take the pot off the hob and rinse the base with cold water and you're good to go!

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withered_preacher in reply to @jdp

I've tried that in the past, but in the interest of science I will again - I may actually prefer a little bitterness in my cup:)
I'm curious about that taste; is it lighter and more fruity and do you use lighter roasts to make yours? This goes out to anyone who uses the hot water start method.

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