![]() You can see how much soluble compounds are left over by re-brewing the same grounds with a new batch of water. You can underfill the water if you want, but you might not extract enough from the grounds, too. It’s a pretty strong ratio either way, stronger than most use for “normal” filter coffee (which is ~16:1 water:grounds if they know what they’re doing, while moka pots are built for about 8:1). On my 2 cup model I think the filter was too large and covered the rubber seal and caused leaking out the side, but I didn't experiment with it too much. You can add an aeropress like filter on top of the puck to prevent fines coming through. My 2 cup model can hold around 15 grams ground at an ~8 on my Encore. My 2 cup model takes 120mL, which is just below the relief valve. You should use cold water so that there's enough time for that pressure to build up before the coffee gets burnt from a long exposure to hot water.įill to just below the pressure relief valve, or follow the instructions that came with the exact model and pre-measure it. In a Brikka, it needs to build pressure to open the top rubber valve, which is the difference from a Moka. It looks like a lot of the people answering your 1st question are just repeating the answer of using hot water in a Moka, which is the general advice and backed by James Hoffman, but from what I've read that's wrong for a Brikka. I also just bought a Brikka, so I've been reading up a lot on it recently. If you want to, you can add a paper filter on top of the grounds (or on the underside of the filter screen), but I just don't bother. Some of the smallest particles will get through the holes in the filter screen. Because it doesn't use a paper filter.If you overpack the basket, you risk the grounds compacting so much that they block the water flow, causing overpressure in the boiler. You should fill the basket to the top, but loosely, without tamping/pressing. There's no way I could fit 25g in my 3-cup Moka Express - it actually holds about 15-18g - but my 6-cup takes 30g. Smaller grind sizes can extract more flavor, but could over-extract if they're roasted dark, too. Doesn't honestly matter that much if preground.(edit: but for the Brikka, a cool water start will avoid overextraction) Warm (really, pre-boiled) water will help it run faster, though. Please include cost, shipping and the website in the title. Got some fun facts or details coffees history? ![]() or - Posts about a specific coffee varietal, coffee roaster or origin. For questions about anything coffee related. Mods, purchasing, new products, storage containers, etc. The following tags should cover just about everything but feel free to make your own if one of the following doesn't work. " How to install the PID mod on a Rancilio Silvia" - We know they can be kind of ugly but the are helpful we swear. Please include tags based on your posts content prior to the Title, e.g. Here is a giant Coffee MapĬreated & curated by /r/coffee community - & it's maintenance thread. We run weekly special threads, listed below. Links, Questions and Wikiįor more guides, gear, reading, news and links visit our Wiki Page! ![]() Or maybe you heard a great coffee joke, bought an awesome new coffee mug or found a mysterious can of crazy looking foreign coffee in your grandfather's basement.įor non-informative or non-depthy-discussion "coffee culture" posts, please check out /r/cafe. Just in case you're more into pictures of etched or free-pour latte art or that oh-so-beautiful, monstrous Slayer espresso machine pouring a luscious shot through a bottomless portafilter. If /r/coffee is dry and stodgy and pretentious, /r/cafe is our break from that. We also offer /r/cafe as our more casual & fun sister community. In short, be nice, respect this community and its members, don't try to sell or promote stuff, and be aware comments and submissions are both curated content within this space. These lay out our our expectations for participants, but also the values and rationales behind them. Its a place to learn, share, and make new friends. It's a place to ask questions about how to make your daily cup just a little bit better. This is a place to talk about the farms, the beans, the baristas, the roasters, the industry, the brewing gear & techniques. To us, the world of coffee is more complex than just a tasty caffeinated beverage to get you going. We're equal parts a passionate horde of amiable amateurs and the back room lounge of the coffee industry.
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