My perfect coffee:

  • fill bottle of the same volume as my press with water.
  • pour ~10% of it in the electric kettle, and start it.
  • put two (or three) full teaspoons of light roasted fine ground coffee in the press
  • the water boiled. pour it into the press.
  • put remaining cold water in kettle, start it again.
  • shake the press a bit so coffee hydrates and foams. Cover the press.
  • grab a coffee paper filter (circle) fold it in “pizza-like” shape 4 times and cut the outer skirt, so the new radius is about 1cm larger than the press filter.
  • rest of the water is boiling now, pre-water+coffee mix has no foam. Fill press with water.
  • put the paper filter on top, and insert the plunger so that along all the inner circumference, the paper filter is between the press inner wall and the plunger.
  • press the coffee very slowly, don’t rush it at all. It will take you a solid minute or a bit more.

Now you have crystal, non acidic, and flavorful golden coffee. I usually pour a cup immediately, and put the rest in an all-metal insulated little bottle.

I divide the water in two parts to quickly get rid of the foam under the paper filter. Foam makes the pressing way slower. If you have time, you can immediately boil the whole water volume, but leave the coffee mix covered for 5-10 mins and the foam will be gone by then.

  • AbsolutelyNotAVelociraptor@piefed.social
    English
    2·
    15 days ago

    Annoyingly easy. As in you just rinse it in water and use your hand without any soap to clean the rests of the coffee. Just remember to change the rubber ring every year or so.

    Those things were made to last a lifetime, if you take basic care of it , like, again, cleaning it with just water, and using low-calcium water to prevent deposits that might end blocking the moka (I use filtered water from a brita jar), it will probably outlast you.

    • BurntWits@sh.itjust.works
      1·
      15 days ago

      Thanks for all the info, I appreciate it. I’ll probably pick one up soon then. Do you use espresso beans for it? Or regular coffee beans? And how finely do you ground your beans, or do you get pre-ground?

      • AbsolutelyNotAVelociraptor@piefed.social
        English
        2·
        15 days ago

        I buy pre-ground. Usually kimbo and lavazza have products for moka pots; espresso coffee is not suited for these. If you want to ground yourself, keep in mind the grain shouldn’t be as finely ground as for an espresso machine. Think a middle point between espresso and dripping machines.