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You are pretty, if I may say so. Now how much milk to add for a cappuccino?

Great information. Thanks 😊😊😊

some folks put in filter paper

Lavassa espresso beans are #1 in the world. Italy knows. Only water to clean the pot. And yes, Moka is for espresso.

I'm here because I just made a bitter cup of coffee and got unreasonably mad! Thanks 🤠

Good tips, cute girl!

If you want to check out the report you can look at it here - sca.coffee/sca-news/2024/2/7/sca-report-equitable-value-distribution-findings

I usually drink medium roast espresso. I went from light roast to a darker roast. And I found that I had to actually grind finer. Otherwise it was extracting way too quickly.

Your grinder on the counter, costs 10 times more than the Moka pot itself.... LOL

Anybody that's watching this? It's all for beginners. Nothing new here.

Another vote for Team Hot Water. 👍

DARK ❤😊

No need to wait for some burst - 1 person - 7 gramm coffee, 25 ml output, just take that into account how italians drink coffee. 1 cup mokapot has such proportions. So for bigger cups it will be appr the same.

Hi. Can you suggest what type of coffee beans is good for moka pot? And I'm using a manual grinder, how long I will grind the beans to achieve the needed grind size for Moka Pot?

Hola he seguido estos pasos y el cambio es enorme, para mí son 3 cosas esenciales para un buen café en la Moka, 1.- Arabica tostado medio 2.- La molienda fina pero que no sea polvo 3.- El fuego 🔥 el café tiene que salir lento pegado al poste de extracción, si salpica baja la flama, al salir muy rápido el agua sale un café aguado 🤮 si sale lento tendrás un café INCREÍBLE !!!!

Wow 🤩 my coffee ☕️ is awesome! Thanks for your advices. I had great beans and water but I was missing the technique. It makes all the difference! I put 110 ml of water to retrieve 80 ml of coffee. Then I added 80 ml of hot milk on top for a great café ☕️ au lait. Cheers 🥂

Can anyone else listen from 6:23 to 6:30? Can you type here what she says ?

It does not take six minutes and forty-eight seconds to say 'It's coffee with low amounts of acid.' Dumb obvious question, pointless video not worth watching.

Noice.

Thanks! Great video! So less acidity when using v60 or Chemex?

V60 for me, but Chemex does come super close

I drink coffee every day, but I put so much flavor and creamer in it that I essentially destroy the coffee flavor. I have tried black coffee numerous times and it’s just way, way, way too bitter, regardless of roast.

Secret number one: Do not watch this video

What about water temperature?

They are so dangerous to use, one slip and you could end up with a lap full of almost boiling water and be badly scalded.

Chemex team here, easier to learn, clear coffee, taste is great. It is just way to good and enjoyable.

That's just foam from pressing way too hard and fast....not crema at all.

Let me know your Chemex recipes or different techniques in the comments 😁✨

May i ask the name of your scale?

4:01 That’s what she said

Honey, you had this-here 73-years "Old-fart's" FULL attention as soon as you said the word "BUTTON"! I just LOVE the way you sound!!!! ✨🤗😘🤗✨

She’s back!

Do you smell like coffee?

Are you using the Gen 1 or Gen 2 Fellow Ode grinder? Just wondering because I’ve read that the Gen 1 cannot grind find enough for moka pot. Thanks!

This is almost exactly what James Hoffman has been saying for a long time!

Abrazos desde Colombia, graciss por tu explicación, sos un amor.

I find it fascinating that there are so many videos on brewing methods yet so few on coffee. I know this theory is kind of edgy, but I'd go as far and claim that the choice of cofee is even more important than whether you decide to brew in the Chemex or in the V60. I have many coffee brewers at home (aeropress, french press, metal filter, V60, Melita, Chemex etc.)- but sometimes, when I buy coffee that just isn't that good, neither of them will make a good cup wheras when I buy good coffee, it will most certainly always taste awesome. Yes, it will taste a bit diffetent and if I've found a good bag of beans I want to try all methods with it. But at the end of the day, it's really the coffee...

No crema! Me no drink!

What do they use in cafes I wonder? Dark roast for capppacinos? And light roast for espressos perhaps?

What brand is that red press?

I do 20mg coffee: 100mg water, with a pre rinse on double non-bleached filters a 2min soak and poke (stir for about 20 sec after a 30 sec bloom with 50mg of water and then add the next 50mg). Then hit it with a rapid but consistent plunge... I've found this recipe typically delivers for my taste.

Was thrown by your British accent, was just going to place an order before realising it was a US company! 🤣

That was just foam from the air pushed through after the water was done... which often brings astringent notes to the cup. Many professionals say not to push air through the coffee bed and from my personal experience, i agree with them.

Excellent video, I Thank you. Inverted Method it is👍💡😊☕

Is it normal for some water to be left in the reservoir (boiler) at the bottom?

You are so lovely. These vids are great.

I'd have coffee with her anytime! Thank you for sharing

I have had my Chemex for years and love it. It was a gift from my wife’s grandfather, lord only knows how long he had it. I love making coffee for people with it and their reaction of “wow this is good” is always an ego boost. 👍🏽☕️

Great tips. Abe next time provide the recipe or at least ratios so viewers can replicate what you do or follow long.

Thks 🧠😎