EP 9: Semi-interrupted Coffee Mornings

Who loves camping? In this episode, we feature the Moka Pot; another classic coffee maker that is an Italian icon. From experience, it is a good camping companion too! And that is illustrated in the video with the use of a portable gas stove. With the slightly more interesting set up, the little invader who showed up midway thru the recording, was extra active. 😀

Note a couple of mistakes here: when filling the heating vessel with water, the level should be below the valve. This valve regulates the pressure of the vessel for safety, and is better exposed to the vapor space. The coffee was ground to medium coarse. While this can be a subjective choice, most recommendations we saw upon a quick look up is use of finer grind.

Another topic that’s worth expounding is the temperature of water. Since the water from the heating vessel is pushed because of expanding steam, we assume that the temperature is close to the boiling point. This can be confirmed by the resultant taste of coffee, since usually, it is a bit burnt. In this video for example, some of the fruity or floral notes tasted from other brewing methods disappeared, and only a nutty flavor was evident.

This could just be a psychological effect of (wrong) expectation, but it seems like coffee brewed via Moka Pot at higher elevations tastes better. That is from the logic that lower atmospheric pressure corresponds to lower boiling temperature of water. Now this could be true for the first moments of evaporation, as the air/vapor space in the heating vessel is initially equal to the atmospheric pressure. But if the pressure needs to build up for longer than the first expansion of steam to be able to push the water up, then succeeding water should boil at a temperature corresponding to the set pressure of the valve – which is higher than atmospheric. So one could say that no matter what the atmospheric pressure is, the conditions for the Moka Pot would eventually be the same.

Whew! Let us know your thoughts!

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