เนื้อหาของบทความนี้จะพูดถึงmokapot หากคุณกำลังเรียนรู้เกี่ยวกับmokapotมาเรียนรู้เกี่ยวกับหัวข้อmokapotกับPop Asiaในโพสต์The Ultimate Moka Pot Technique (Episode #3)นี้.
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ฉันหวังว่าคุณจะสนุกกับเทคนิคนี้ แม้ว่าจะแตกต่างไปจากวิดีโอ Ultimate Technique ก่อนหน้านี้เล็กน้อย บอกฉันหน่อยว่าคุณไปได้อย่างไร! ตรวจสอบช่อง @The Wired Gourmet ที่นี่: The bean dosing trays I use: The Moka Pot Series: Ep #1 Classics of Coffee – The Moka Pot: Ep #2 Understanding The Moka Pot: 0:00 Intro 01:46 The Constants 04 :19 ตัวแปร 10:09 การแก้ไขปัญหา 11:25 ลิงก์สรุป: Patreon: รุ่นที่ จำกัด สินค้า: หนังสือของฉัน: The World Atlas of Coffee: The World Atlas of Coffee หนังสือเสียง: สิ่งที่ดีที่สุดของ Jimseven: ค้นหาฉันที่นี่: Instagram: Twitter: สิ่งต่างๆ ฉันใช้และชอบ: ชุดวิดีโอของฉัน: ชุดกาแฟสตูดิโอปัจจุบันของฉัน: แว่นตาของฉัน: ผลิตภัณฑ์สำหรับผมที่เลือก:
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The Ultimate Moka Pot Technique (Episode #3).
mokapot.
เราหวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการติดตามข้อมูลmokapotของเรา
My morning routine ☺️ thanks for the constants!
moka pot 🙂
So basically I was brewing like a caveman.. Thanks a lot
Where can I get your sweater?
James, I just found you and your videos, the Moka Pot is my daily brewer and this video made the coffee so much better thank you!
Wow that was truly a masterclass on how to properly use a moka! I was happy to know that I proceed in a quite similar way every day but I don’t use an aeropress and I don’t pre-boil the water either. However I noticed a huge difference between the coffees: I use many brands and alternate them and since they have different grinding (ones are finer than others) the brewing phase differs, ones take less time and others take forever hehe. Another thing that is also quite important to preserve the flavors is to clean the moka regularly. I just wash it like a dish from the outside and also the chambers, and after that I ‘brew’ water and vinegar 1:1 to clean it from the inside.
I've been using these technique by adapted from your Moka Pot videos for years, now I'm owned the Slow bar coffee shop in BKK. Big thanks.
I use a dark roast but don't fill the container fully as it makes the coffee too strong for our taste. I use 1&1/4 standard espresso scoop per person and that seems to work for us. Since watching your video and using your technique I can absolutely say that our coffee tastes fantastic – thank you!
I tend to have the issue that, if I fill up my basket of coffee to the edge, my coffee gets WAY too strong. Am I doing it right by putting less coffee in it, or is there something I’m missing here?
yeah, you'll need to get up at 3am to do all that
I don't drink coffee, I just enjoy the quality of this video.
The difference between my morning coffee (before watching this video) and the coffee I made in the afternoon after I stumbled upon this was absolutely REMARKABLE. I don't think I've ever had a better coffee at home, and all it took was this perfect explainer of how the brew works. Thank you very much, good sir! ^o^
I've bought the aero press paper filters, and this was a game changer for me, they smoothed the texture of my brew, just love it!
Boiling the water before adding it to the moka pot is such a game changer! Even though I figured out a low temperature was best after only a few years of owning a moka pot, my coffee was always a bit too bitter for my taste
The color of the liquid coming out looks way too clear for my taste. I like it to look like the color that some out of an espresso machine. I fill the coffee to the maximum amount and even press it down a bit. People always remember me for my coffee, so I think I must be doing something right.
How affects the POT material, the coffee taste? At first glance, the stainless steel should be the best, but is it noticeable?
Didn't realise the coffee world had its own David Attenborough…
If I were a billionaire I would hire James to be my personal coffee maker, he could wait around and make youtube videos in his spare time when he's not making me coffee
Thanks for the video James:
What size of the Bialetti Moka do you think is small enough for the "lift it up as soon as you see coffee pouring?"
1 cup? 2 cups?
Wow…need to go home and try this. Always wondered why my coffee out of that thing seemed…off. You just answered a whole SLEW of questions I didn't even know I had! Great video and my "learned something new" for today…
the one and only reason I use a moka pot is, that it hisses at me like a little dragon. So point 3 is something I never will try to avoid ;o)
OH FFS its just a cup of Joe!
Oh.. as for me, there are to much efforts when I making coffee by moka pot, so I decided to use aeropress instead)
Interesting video. But I have a challenge for you. Where on earth, or more specifically in the U.K., can you buy spare gaskets for the Vev Vigano 6 cup mokka pot? The only search results I have found are from specialist suppliers in Australia or Canada!! Have Vev vigano gone bust? If so are these parts no longer available? Can I get silicone sheets that I can cut out myself anywhere?
Did the stainless steel moka pot actually gave better coffee than the aluminum or was it the same?
h ow to add milk to it ?
Apologies that this isn’t about the coffee, but what is that set of shelves on the wall, its very cool
As one who’s been using a MokaPot for more than 25 years I found this video cause me anxiety and I never suffer from anxiety. The Moka is supposed to be a simple and quick way of making a morning, or midday, coffee and to be quite honest I think you’re overthinking things. First of all I always use ice cold filtered water. Secondly I grind my beans every single day and don’t use prepackaged ground coffee. Ever. Third, I change the rubber gasket every 3-4 months, sometimes more often, due to the mount of times we use our Moka pot. I’ve never used a paper filter, which seems a waste of time. Pre-boiling the water is a waste of time. I’ve never had burnt coffee coming out from my Moka and we’ve had this one for more than 12 years. Electric hob, setting the Moka on the edge at the start, place it in the middle and then at the edge again as it starts bubbling up through the filter. I have the job set at 4, usually, and then once it’s done I just move it off the hob. I also do a deep cleaning of the MokaPot once every six months just to get rid of coffee deposits.
Thank you very much for this video , my moka pot now produces great coffee consistently and is a joy to drink. Much appreciated.
As soon I saw a moka pot Split in half, I knew this was gonna be a good video
I have been using a Moka pot for two years now. I did the good amazing cup of coffee and very bad ones ( bitter) so it's nice to see that the techniques I have been experimenting with actually make sense and do work. all of the techniques you have mentioned I have learned in the two years. use got water, the level of water, use light roset instead of dark( i always prefer light roast coffee), and lastly to have it on low heat (even though sometimes I want it to be done fast) and keep an eye on it before it became like a volcano on my stove.
could you suggest a hand grinder for moka pot/french press that is on the more affordable side? I've watched your grinder videos but notice that they always comment on how they'd manage espresso with no mention (apologies if I missed it) of moka pot.
Thanks for this! Just bought a coffee grinder and moka pot, can't wait to start using it 🙂
Nice jumper.
I along with a lot of others find it helpful to have a small bowl of ice water right by the stove so that it's possible to stop the water immediately with a quick dunk. In my experience, even the time that it takes to get to the sink can add a degree of bitterness. Personally, I like to stop the brew at a certain volume rather than waiting for the sputtering. I end up with just a bit more water left in the reservoir, but almost no bitterness whatsoever. Mix with 1/4 cup of water and pour the hot mixture over a full glass of ice for a delicious iced americano!
I have a bialetti induction moka and found the best brewing method is: pouring in boiling water from the kettle, pour coffee evenly into the capsule (press it down very lightly with the back of a spoon but not too much), and then put the pot straight on a high heat. As soon as you see the coffee coming out of the spout, turn the heat completely off and there will be enough residual heat on the hob left to push up the rest of coffee up. Should take about a minute to fully brew out the spout. It barely even sputters out at the end, but when it slightly does take it off the heat. You'll know you've done it right because there will be a nice, frothy (lighter brown) crema. The residual heat is low and safe enough to not burn the coffee and make it bitter. I also use Lavazza Qualita Rosa Coffee. Enjoy 🙂 x