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8 Best Coffee Beans to Use With Your Moka Pot
Are you looking for a tool that you can use at home to make a good espresso? There are a few selections available to you now. You can buy yourself an espresso machine and learn how to use it. However, this equipment is exceedingly difficult to handle. You can also get an AeroPress that people use to make coffee on the go. But the espresso you can get from this doesn't measure up to the ones you get from coffee shops. For a more potent brew, you'll have to get a Moka pot.
What Exactly Is a Moka Pot?
The Moka Pot is a piece of coffee-making equipment that you heat on the stovetop. Recently, manufacturers have created variations of this brewer that run on electricity. This gadget was first produced by Alfonso Bialetti, an Italian engineer, back in 1933. The producer named it after Mocha, a city in Yemen. The Moka pot quickly gained popularity in Italy as it was the first one that can help people brew coffee with an extra kick in it. Twenty years after, thousands of households in Europe and other parts of the world owned the pot called Bialetti Espresso. Other manufacturers came up with their version of this curious equipment, but very few could stand against the original.
The modern Moka pot's body usually features aluminum or stainless steel. The manufacturers chose these materials because they resist rust and withstand high heat. There is a chamber found at the bottom, which is part of the equipment that holds the water.
Right above, that is the coffee basket. This part is where you scoop in the grounds. The bottom of the basket has tiny holes where the steam gets in, which comes from the boiling water underneath. It is this steam that extracts the oils, acids, and flavors from the grounds.
At the top of the Moka pot is the upper chamber, separated by a filter screen. This part is where the brewed coffee gets pushed by the pressure of the rising steam.
Can the Moka Pot Make Espresso?
Even though many call it the stovetop espresso maker, this equipment cannot brew an authentic espresso. While it does brew a strong cup of coffee, it lacks pressure. With the Moka pot, the pressure generated can only reach up to 2 bars. While this is more than what can be generated by a French press, the brew it makes cannot be considered an authentic espresso.
Most espresso machines nowadays hit about eight to ten bars of pressure. Mathematically, that is about five times as much pressure as a Moka pot can muster. This shortcoming doesn't mean the Moka pot isn't a useful tool to use if you want something that can get you up and running in the morning. The brew that most Moka pots produce is significantly more concentrated than anything that comes out of a regular coffee machine; it can be up to twice or three times more potent than a regular cup of joe. Moka pot brews are famous for being sharp and robust. Additionally, you can expect the drink to be thick and full-bodied.
Another shortcoming of the Moka pot is that you cannot control the quality of your brew. Yes, you can regulate the size of the grind and the kind of beans you put in, but that's it. Consistency is tough to achieve! Overextraction and under extraction is a common problem.
The pressure in your Moka pot is difficult to control. This reason is why the equipment has gained a reputation for making bitter coffee. However, that does not mean the Moka pot's drink cannot be rich, sweet, and complex. All you need is a little know-how!
Tips for Making Better Brews With the Moka Pot
The first thing you need to do to make better coffee is to select the right beans. We're talking about whole beans that you grind a few minutes before scooping them into the pot. Using freshly ground coffee beans is the key to brewing any coffee cup brimming with flavors and aroma.
Grind Your Beans Coarsely
The next secret is the right grind size. When you use an espresso machine, you need to go for a fine-grind size. However, if you are using a Moka pot, you need to use a coarser grind. You have to grind the beans to the same size as what you would use for pour-overs.
Don't use too coarse a grind either! If the grind setting is too fine-sized, it becomes too easy to over-extract, resulting in a bitter drink. It would be best if you played around with different grind sizes until you get a brew that makes your palate dance. These situations are where owning a burr grinder becomes necessary. With a burr grinder, you can buy a bag of good beans and grind a few to test in your pot. If the grind is not right, you don't have to get rid of the whole bag. You can just set the grinder to a different setting and try again!
Don’t Tamp the Grounds in the Coffee Basket
Another secret is the arrangement of the grounds in the basket. While you do not need to tamp the grounds flat tightly, you need to make sure that the grounds sit in the pot's filter basket evenly. Avoid making any lumps of grounds in the basket. Just scoop the grounds in and use your fingers to level it.
Remember that the pressure of the water's evaporation from the lower pot fuels the extraction. Compressing the coffee grounds too much will result in over-extraction. If you do not want to drink something bitter, then you need to avoid this.
Preheat the Brewing Water
In filling the pot's bottom chamber, remember that you need to get the water up to the safety valve. Always fill it up to that level no matter how many cups you plan to make, as it'll help achieve a more consistent taste to your drink.
Coffee experts advise preheating the water you use for brewing in the pot. This step shortens the duration that your coffee will be sitting on your stove. We already mentioned that over-extraction could quickly occur in this type of brewing. You'll want to avoid that as much as possible, and shortening the exposure to heat is a step in the right direction. The less time the coffee grounds spend in the chamber, the less burnt taste you get.
Don’t forget to pour some of the hot water on your serving cup as well. Keeping the cup warm will make an enormous difference in your coffee drinking experience.
Watch the Pot Closely Once the Heat is on
Don’t close the lid when you put the pot on the stove. This step will keep the coffee chamber from overheating. Keep the fire on medium. Using moderate heat is essential. Boiling the water in the pot is the last thing you want to happen. It will make the brew very bitter. What you want is a gradual and controlled increase in heat to lead to an even extraction.
Speaking of keeping the pot on the heat as short as possible, you need to know precisely when to kill the heat. The brewing for this type of equipment is extremely fast. You can’t afford to do something else while it is happening. Unlike with a regular coffee machine that you can leave alone while it is percolating, you will need to keep an eye on your pot.
Once the water begins heating up, the pressure will start pushing water and steam through the coffee grounds in the basket. As the pressure builds, it will continue to push the coffee-infused water into the pot's top chamber.
After a few more minutes, you’d start hearing a crackling sound. This sound means all the water has evaporated, and the bottom part of the Moka pot is empty. At this point, you’d best remove the pot from the stovetop.
Cool the Base Down as Soon as the Brewing Finishes
After taking the pot off the stove, cool the base down. This step will stop the brewing process and prevent your coffee from tasting burnt. It would help to have a damp cloth nearby to start the cooling process immediately. Soak the cloth in cold water if possible. The brew inside should be concentrated and full of the nuanced flavors from the beans that you used.
Pour yourself a cup immediately and add sugar and cream if you want. You can also enjoy the brew black to immerse yourself in the flavors of your coffee. If you still have some left-over coffee in the Moka pot, pour that into a separate insulated carafe. Leaving the coffee in the pot will make it start tasting sharp and give it a metallic aftertaste.
Now that you know the steps to make good coffee in a Moka pot, it is time to look at some bean options to brew in it.
8 Best Coffee Blends for Your Moka Pot
There is no particular type of bean that you should use when you brew coffee in a Moka pot. You can get blends and single-origin beans. You can also opt for a lighter roast for the fruity, tangy cup. If you prefer your coffee robust and a little bit bitter, choose a medium to dark roast. Here are some of the best options that you can try. They are the eight best coffee for Moka pots available in your area.
Brazil – Estate Espresso
Do you like your espressos buttery and smooth with a nutty aftertaste? If your answer is yes, you need to give this espresso blend from Artizan Coffee Roasters a try. It is bold with notes of caramel, walnuts, and cocoa powder. Having a cup of this in the morning is undoubtedly a great way to start your day!
The blend has five different bean varieties, all hailing from Brazil. The roaster uses a time-consuming process called split-roasting to prepare this particular mix, roasting some of them for only a short time. The lightly roasted beans highlight the delicate aromas and flavors of the blend. The other half is then slow-roasted until it has achieved a darker color and is responsible for the coffee's full body and deep intensity.
Besides the split-roasting, which requires not just a lot of time but a whole load of expertise, Artizan Coffee only prepares their blends in small batches. This process ensures that the beans you put in your grinder are as fresh as possible.
Chino Valley Blend
The Espresso Republic is a small California based roasting company that directly sources its beans from Colombian producers. They roast their beans in a Loring roaster. The coffee world knows that this equipment is specifically designed for energy efficiency and is the most eco-friendly roaster out there. Its burner heats the air inside the container and then recirculates it through the beans repeatedly. Since it requires less energy to reheat already hot air, the roaster requires less gas to keep going.
The Chino Valley Blend features a light-medium degree roast. It is a complex blend with strong notes of toffee, licorice, and green grapes. Customers who have tried the beans claim that it is the smoothest drink they have ever tried. It is bold but not bitter, which is a good thing when you brew it in a Moka pot.
Cali Classic Espresso
This option is Espresso Republic’s brighter new take on the classic espresso blend. The beans used for this one hails from Colombia and Ethiopia. They are all fully-washed and lightly roasted to produce a milky chocolate flavor. Each drink made from this blend exudes notes of molasses, cherry, and various stone fruits. It has a crisp acidity that gives it a nice crisp finish.
Cabin Fever Blend
Another option from the Espresso Republic, this blend is a seasonal winter offering that is sure to usher in the holiday season. They roaster combined beans harvested from Colombia and Guatemala to make coffee with an intense taste of caramel, milk chocolate, and heart-warming spices. It is the ideal drink to usher in the holiday festivities. It can also be an excellent gift for coffee enthusiast in your life.
Because of the blend’s popularity, Espresso Republic decided to make it available year-round. Each sip of this coffee will leave you with lingering tastes of nutmeg, molasses, and other baking spices that will remind you of holiday mornings at home. It is a great sweet blend that won’t turn bitter inside a Moka pot.
Elevation
Because coffee that comes out of a Moka pot can be bitter if you haven’t mastered how to use it yet, it can be a good idea to start with a sweet-tasting blend. At least, if you mess up the brewing process and over-extract a little bit, the drink you will end up with is still going to be somewhat palatable. One of the sweeter options on our list is Elevation. Sacred Grounds Coffee Roasters is the curator for this particular blend of 100% organic beans. Its masterful roast reaches a perfect dark level.
It has a creamy body with mild notes of almond and toasted marshmallow. A thick cream appears each time you brew this in your French press, espresso machine, or Moka pot.
So, if you like your coffee chocolatey and creamy, then give this blend a try the next time you find yourself in Sherman, Connecticut.
Flourish
This medium roast blend of beans is Servant’s very first blend. The roastery wanted to create coffee that had an approachable profile. They designed this blend to give the drinker a wonderful feeling at the start of the day.
It is a beautiful combination of washed beans from Colombia and naturally processed beans from Ethiopia. This blend brings you the pure coffee flavor from the former and the sweet, almost candy-like flavor from the latter. While a more delicate brewing process will allow you to taste the full range of flavors that this blend can provide, including its hints of honey, peach, and clementine, you will still be able to make a more than a decent cup of coffee if you brew this in your Moka pot.
Brazil Santa Rita
Jander Gabriel worked hard on his four hectares of land situated in the northern part of Mantiqueira de Minas for many years. He studied agriculture and eventually started growing his coffee. At present, he dedicates ¾ of his farm to grow the best beans in the region. These beans are what Peaks Coffee Co uses for their Brazil Santa Rita single-origin espresso option.
Their perfect medium roasted beans yield milk chocolate tasting coffee with hints of caramel. A taste of baked apples also lingers in your mouth after every sip. This sweetness is highlighted in every cup as long as you brew it correctly.
Mexico Tenejapa Chiapas FTO
If you are looking for a fantastic day to day coffee, this offering from 1802 Roasters is something you need to try. It is perfect for making espressos and goes well with milk. It is the perfect base for other coffee-laced drinks.
Processed to a perfect medium-dark roast until most of its oils come to the surface, the blend gives you a robust coffee flavor with notes of dark chocolate and brown sugar. It also has hints of salted caramel, toffee, cinnamon sticks, and fudge. The coffee you make from these beans will go perfectly with any baked goods. You can only imagine how heavenly your kitchen will smell if you brew this in your Moka pot in the morning.
Conclusion
Coffee brewed from the stovetop need not be bitter. If you know the steps to make proper coffee in a Moka pot, you’d be able to conjure up an espresso-like drink that is intense and bursting with flavors. Follow the steps here and choose the best coffee for your pot, and your mornings will never be the same ever again.