Reel by Manual Method
Manual Method@the.manualmethod Moka pot coffee has a bad reputation. Bitter. Burnt. Harsh. Most of that reputation comes from two fixable mistakes. First: adding cold water to the base. The grounds sit in the basket while the water heats up cooking slowly before extraction even starts. Fix: heat the water separately first. Pour hot water into the base, assemble quickly using a towel to hold it. Grounds never sit on heat. Second: leaving it on the burner too long. Once coffee starts flowing, residual heat finishes the job. You don’t need the burner anymore. Kill the heat the moment flow starts. Those two changes produce smooth, rich Moka coffee. No bitterness. No burnt edge. Italian grandmothers knew something the internet forgot.
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@madmit Nope. Just start using good beans.
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