Perfect Espresso crema with stovetop(マキネッタでクレマ作成)
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Uploaded by MOTO2122 on Jan 15, 2010
Late art は未熟です
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All Comments (17)
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@ericsltsang Grind beans to proper fine-ness is the key. Problem is water in moka pot is too hot(boiling) and thats what makes the little bubbles as coffee comes out. Too bad a moka pot that allows for water temp to decrease prior to entering grinds cant be designed.
I used to have that same steamer. It has tons of power, near commercial I'd say
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I tried the peice of paper trick...I only put one peice though, above the coffee, I didnt put one at the bottom of the coffeee basket. It worked well with the pressure obviously building better. I will definitely be trying it again tomorrow morning.
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@MOTO2122 Really ?????
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good work
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Wow! How did you get the crema and such thick-looking coffee from the Mokapot??
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Here are some photos on this site below as a reference . If you would like.
skydrive.live.com/?cid=69EDF617A92AB8B0&id=69EDF617A92AB8B0%21124
When you copy & paste it, some Hyphens (-) are going to appear between (1 and 7) and (% and 2) in some reason. These need to be removed.
MOTO2122 4 months ago
Getting a crema needs high pressure and a certain amount of high temperature water when the coffee is extracted.
First of all the beans must be extra finely ground using electric grinder. Please grind the beans as fine as possible.
MOTO2122 7 months ago
Put a small round shape filter paper in the bottom where the coffee goes. Then fill up the coffee on there. Press it down strongly by tamper or something like that. And add more coffee, press it down, do same thing until the coffee is completely filled up. Then put another round shape filter paper on top of the coffee. Then seal it tightly and heat it relatively highly.
MOTO2122 7 months ago
These processes are effective in generating a high pressure. In order to pressure highly, air and water need to be blocked so that do not escape easily. To keep the coffee thick and tasty it is best not use all of the water in the Mokapot.
MOTO2122 7 months ago