Mokapots, Moka, or Stovetop Espresso, Period.

[Mister Moo]

Originally Posted by germantown rob

You are a hell of a guy Moo

I will trade you some fresh roast for some Percocet, a Percocet makes a 1 months old cry sound like angles singing. I should still have your addy and I need to roast tomorrow so I will get some done for you and send it off, I hate to think about the poor Moo mug having stale coffee in it.

Yup, I have your addy as long as it has not changed.

Dag, Robbo.... that last batch of ethiopian was fantastic! It was all about blueberries. Major "Wow."

[germantown rob]

Originally Posted by Mister Moo

Dag, Robbo.... that last batch of ethiopian was fantastic! It was all about blueberries. Major "Wow."

Thanks Dan, I really like that bean and feel I have the roast for it down.

I never thought I would get a Brikka nor would I have thought it could produce different results then a Moka pot but I got one and it does. I use the Brikka mostly for light roasts (city to city+) and for brighter coffees that I find bitter in the moka pot. IMO the difference between a Moka pot and a Brikka brew is the brew time, the Brikka is all said and done in 10 seconds or less where my best moka results are 20+ seconds. This year it will be coming on vacation instead of any of the moka pots. I don't think it is any easier to get a good cup from then the moka pot, both require dose and grind adjustment to get them just right. The Brikka will produce plenty of false crema when fresh beans are used but that is just a visual as far as I am concerned and has nothing to do with how the brew will taste. I have had many of a false crema Moka pot that I over extracted and plenty that had none that where heavenly.