117
My newest addition
(feddit.dk)
Haven't really used a mocha pot before, so I'm experimenting a little to find the right grind settings and ratios for my taste. Normally brew espresso on a flair classic. Went with this more modern design from bialetti because it also works on induction stoves.
I’ve only used a steel moka pot. How is it easier than one made of aluminium?
I have no explanation. All I know is I get consistently better coffee from it. Maybe it's a thermal mass thing?
I have also found that leaks in the little funnel that holds the coffee can ruin the brew.