My sister uses several Moka pots to make coffee. I prefer a glass siphon because it doesn't make me jittery. We have an expensive stainless Moka pot somewhere here but I can't get it to work very well like the cheap aluminum ones do. This morning I used my percolator which makes good coffee done correctly.
We've got one of those up on the nick-knack shelf in the kitchen.?ÿ I never knew what it was...now I know.
Pull it down and try it or give it a "shot."
I cut it 50% with hot water otherwise my heart starts jumping all over the place. Something about that thing super extracts the caffeine. I love espresso but my physical plant can't handle it anymore (technically a Moka pot doesn't make espresso which requires a pump).?ÿ
Put water in the bottom, put coffee in the basket (do not pack it), assemble it, put it over heat, the steam pressure builds and pushes the water up through the coffee into the upper chamber. When the spout stops emitting coffee it is done.
The siphon uses the same principle except the hot water mixes with the coffee in the upper chamber then after a minute it's taken off the heat and as soon as the air in the lower chamber cools enough it creates a partial vacuum and sucks the coffee back down through the filter into the lower chamber.
1930's coffee pot technology, hand grinder, open flame on gas stove.....Luddite coffee
If I remember right our amigo Dave Karoly possesses (and regularly uses) some medieval hardware?ÿto satisfy?ÿhis coffee jones.?ÿ Maybe he will weigh in here in a little bit when the left coast starts waking up. ??ÿ
I have a Mr. coffee, relegated to making hot water now, I have a Moka Pot, use it occasionally, but my favorite is a AeroPress ( https://aeropressinc.com/), hand roasted whole beans by my brother ( http://www.seattlegoldcoffee.com/) and fresh ground each morning by myself. Yes, I am a snob, only drink run of the mill coffee very rarely anymore, don't really like it. Life is too short to drink bad coffee or buy coffee by whatever is on sale today.
I have a Keurig machine in the kitchen. There is also one in the camper and at my desk at work. All three places stay stocked with Italian sweet cream.
Thing is...the generic term "coffee" is about as useful as the term "cheese" in defining a product.
Comparing, for example, ?ÿLavazza Super Crema brewed in a Moka to Yirgacheffe brewed in a French press is like comparing Asiago to Brie; one isn't inherently better than the other and you may want one on Monday and the other on Tuesday.?ÿ However both a quite different product than Velveeta (Folgers in a Mr Coffee ?)
I have a Keurig machine in the kitchen. There is also one in the camper and at my desk at work. All three places stay stocked with Italian sweet cream.
Some advances in tech are worth exploring...
After my third one died, I dissected it to see if I could repair, not repairable, in the dumpster it went. Great concept, BUT just didn't last in everyday usage. First one was replaced by Costco, second one by Green Mountain and when that one died I decided it just wasn't worth the trouble. I had actually toward the end invested in a couple of refillable baskets and was grinding my own, not quite as convenient but I liked experimenting and it was way less expensive per cup and only grounds being disposed up daily instead of that entire plastic cup.
