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Moka pot bewing help

I'll definitely look into getting a legit grinder. There is definitely enough of a difference in taste when using freshly ground coffee, that would make it a worthwhile investment.

My cheap grinder was a Christmas present. When I found out how much it cost I figured it wouldn't be that great haha.

Mar 06, 2012
ashleysigh in Cookware

Moka pot bewing help

The batch of coffee I'm using now I ground in-store, hoping for a more consistent grind. It didn't didn't make a difference in the amount of sediment in my brew. I guess in-store grinders are prone to producing residual powdery grinds?

Mar 06, 2012
ashleysigh in Cookware

Moka pot bewing help

Thanks for the suggestions! I ran a few batches last night, playing around with the heat setting. I did get a slightly better tasting brew with the heat on medium low, but it didn't seem to come up any slower.

I did all the batches with the basket filled and leveled off (not tamped!), but I will play around with the amount grounds. With the Illy coffee, I noticed when cleaning the pot that the grounds had expanded so much that I couldn't just tap basket to get them out, I had to use a spoon to scoop them out. I'm wondering if the grounds need to end up being tamped that tightly to get a good extraction.

Mar 06, 2012
ashleysigh in Cookware

Moka pot bewing help

When I first purchased my pot, I had an issue with too much sediment in the brew. I bought a can of Illy moka coffee, and there was no sediment at all when I brewed it. I also noticed that the coffee came up very slowly when I used the Illy moka coffee, as opposed to how quickly it would come up when I was using coffee I ground myself using a cheap burr grinder. I've tried MANY different grind sizes (from medium to extra fine), and still get lots of sediment. I figured my grinder just sucked (which it does). So recently I ground locally roasted beans in-store, using a setting finer than drip but coarser than espresso, and still got bad brew.

I didn't change my brewing steps from using the Illy coffee to freshly ground coffee, so I'm not sure what else I can do. I fill the basket up, but do not tamp it. Set it to medium heat. Take it off as soon as it gurgles. Any tips? Do I just need a better grinder?

Mar 05, 2012
ashleysigh in Cookware

Homemade Kettle Corn

I'd advise that if you're going to try this, don't put in the kernels and sugar until the oil is hot (but before it's smoking). Otherwise you'll overcook the sugar before the kernels pop. You want to get a chance to stir the sugar, oil, and kernels together, but the kernels should start popping almost immediately.

Also get it out of the pot fast, to prevent the popcorn on the bottom of the pot from burning. Toss it in salt right away, and you're done.

Oct 20, 2011
ashleysigh in Home Cooking

Homemade Kettle Corn

Yup, I used the measurements for sugar, oil, and popcorn from the chow.com recipe that Samalicious linked to. Same heat level too (medium). When I want to make less popcorn, I use a smaller pot, pour in a thin layer of oil, and just enough kernels to cover the bottom of the pot.

Oct 20, 2011
ashleysigh in Home Cooking

Homemade Kettle Corn

Thanks! This worked perfectly. I did discover that it's not necessary to keep the popcorn moving; I left the pot alone and the sugar didn't burn. Once the oil was heated, I put in the kernels and sugar, stirred it really well, then covered it and let it pop. I think the trick is have the sugar incorporated with the oil before the kernels start popping.

Oct 19, 2011
ashleysigh in Home Cooking

Homemade Kettle Corn

I tried out the chow.com recipe for easy kettle corn, and while it has the same salty/sweet taste of kettle corn from the fair, it's missing the crunchy, sugary crust. How can I can get that same texture? I tossed the popcorn in sugar & salt immediately, but the sugar doesn't melt. Is the trick to mix the sugar with the oil before the kernels pop? Or should I toss in the sugar during the popping? What's the best method?

Oct 11, 2011
ashleysigh in Home Cooking

Sliced side pork

I have just over a pound of sliced side pork. From what I understand, side pork is the same cut as bacon, but not cured/smoked. I tried frying up a couple pieces like bacon, and they don't taste very good at all.

What can I do with this stuff? Braise it maybe?

Nov 09, 2010
ashleysigh in Home Cooking

Moka pot brewing issues

So basically I want the grind to be as fine as possible without it choking? I just made another pot and made the grind finer, and I still got the same amount of sediment.

Nov 30, 2009
ashleysigh in Cookware

Moka pot brewing issues

I recently purchased a 3-cup Bialetti Moka Express, and am having trouble making a good brew. I followed the directions on Sweet Maria's (http://www.sweetmarias.com/brewinstr/...), but end up with a lot, and I mean a lot, of sediment. I think I'm doing all the steps right: I fill the filter without packing it, I put it on a med-high heat so that it takes about 5 minutes, and I remove the pot from the heat as soon as its full.

I'm using whole beans that I grind myself using a Magic Bullet. I tried doing a coarser grind, but still end up with a lot of sediment. The Magic Bullet doesn't give a consistent grind---is this the problem? Should I be using an actual coffee grinder? What kind of coffee grinder should I get? What type of grind do I need for a Moka pot?

Nov 30, 2009
ashleysigh in Cookware