You don't need to be an 'investor' to invest in Singletrack: 6 days left: 95% of target - Find out more
So which coffee is best for a stovetop coffee pot? Hopefully getting one for Xmas (don’t have budget or worktop space for anything big and fancy). Any suggestions welcome for me to add to the Xmas shop!
I saw Happy Donkey recommended on this parish, their Brazillian blend is my favourite - they only do beans, I think, so needs a grinder as well, but makes a lovely brew. Oat milk FTW! 🙂
I use Lavazza, coffee snobs wont like it!!
personally, I find that stove top is a reasonably "robust" way of brewing coffee, so anything with a delicate flavour or aromatic tends to get a bit bashed about. I've personally found that if I've found a blend that when brewed in a French press gives me the caffeine jitters (Singletrack's deadline blend for instance or Lavazza's crema e gusto ) it's pretty much perfect for the stove top.
everyone's different though, so it's an excuse to try a bunch of different coffee.
Anything from ManCoCo.
Small roastery in Manchester and fabulous coffee
This is what being powering me this year
https://mancoco.co.uk/collections/asia-pacific/products/sumatra-bener-meriah-1
We just use the Asda 'finest' stuff with a 4 or 5 strength rating.
Already have some deadline blend and will add some Asda finest on the shop.
Will have a look at the Man Co Co but don’t think I will get delivery before Xmas now.
If you live near Kendal, go to Farrers and fill your boots and try whatever you fancy.
I'd agree that it needs to be a fairly robust dark roast...French roast is made for them really but needs hot milk in to be palatable for me.
Plus don’t burn it by doing my special and not wanting to wait 5 mins.
Lavazza works ok in a Mokka pot. Wogan's Riposo blend also goes quite well too. Both are robust heavy toast roasts, I've tried more chi-chi beans in one and it's a waste as the fancy flavours get blown out by the brewing process.
I've always sworn by Lavazza Oro @ £4.35 / 250g but finally got around to buying some of Rave Coffees Signature blend @ £6 / 250g, its soooooooooo much better!!!
Rave is a roaster in Cirencester you could turn it into a ride, they'll let you know which coffee / grind works best with your method of brewing.
Now, if your question was which stovetop pot for coffee...
👌
Holy hell Qwerty haha, what in the world is that! Looks amazing...
Lavazza in a Biallitti, though it doesn't get much use. Normally use cafetière.
Another vote for Lavazza in a Bialetti, sometimes the simple stuff just works!
That jet powered stove top is £300!
We mix getting coffee from Rosie & Java in Richmond and bags from Aldi.
Weekday shots are from a 2 spout Top Mokka into espresso glasses, weekend coffee from an Alessi Aldo Rossi 6 cup, and relaxed coffee using a Kinto.
That jet powered stove top is £300!
Actually, it's £295!!!
Just L👀K at it though 🤗
It's what Captain Nemo would be using aboard the Nautilus.
I don't mean this to be an arsey answer, but just keep trying loads until you find what you like! That's what I like about coffee, there's so much out there, I try as much as possible. Personal favourite though is DarkWoods Under Milk Wood
Lavazza Rossa.
Haha. Yes it is a thing of engineering!
I saw Happy Donkey recommended on this parish,
That may have been me. I'm a real fan of theirs for everyday coffee, and their coffee is half the price of everyone else's. Recently though I watch the Aeropress World Champions method which recommended TWO scoops of coffee in an aero press and not the one I was using (this may just be me) which elevated it even more.
Anyway I've gone off topic Happy Donkey 100% Brazlian or Columbian for the win IMO.
Damn it. Now I 'need' a stovetop coffee pot 🙁 🙂
EDIT* Ooh, Ive got a halogen hob, so maybe it wont work for me?
Lavazza is ok, I buy by the kg when on offer. Artisan stuff is better but twice the price, not sure it's twice as good though.
If new run a few brews in the stove top to get rid of the coatings, then nice low temp till you hear the gurgling.
Compost your waste coffee.
Haha. Yes it is a thing of engineering!
I somewhat agree.... but it would have been even more impressive if it had been produced for a lower price. I mean, an end cost of £295 for a Moka pot is pretty much an endless budget. I wonder if they had any end price in mind when designing it or if the price just dropped out that price?
after many decades of using a moka pot, i recently looked on youtube for instructions on how to use one properly.
a well spoken gentleman with great hair recommends medium roast and a course grind.
that much i knew, but i didn’t know that you should put boiling water in the bottom. this does make for a much smoother brew, however i prefer it a bit rough.
i also find steel pots are better than aluminum for flavour.
i wish i’d not seen that whacky contraption up there. i want one.
Get a stainless steel rather than aluminium....
A) we all know steel is real
B) it does give a better taste
We tend use a medium dark roast rather than a espresso.
Now, if your question was which stovetop pot for coffee…
https://9barista.com/
/blockquote>That is rather lovely and would a nice (v expensive) addition to my stovetop collection.
Rather lovely, that is, until you see it from other angles and see the crappy plastic "chimney" stuck on the side, like some Heath-Robinson afterthought
2nd Happy Donkey who having bought from them for the last 12 years are simply brilliant.
The Sumatran is my long term favourite.
As previously stated they only do beans so you would have to get a grinder ( you will need a burr grinder and not a blade grinder)
It might sound like a faff but believe me it’s worth it
Boil your water first and add to the bottom chamber, as the coffee stops flowing through the spout place the bottom of the pit under a cold tap to stop the process.
Welcome to the world of niche coffee
Boil your water first and add to the bottom
Why?
Farriers do a stove top blend
Pre boiling water gets up to temp for the percolation process fast and makes the extraction more efficient
pre boilin the water - there was talk about the extra time that the pot was on the stove to boil cold water meant that the pot would heat up and taint the ground coffee.
edit: it certainly speeds up the brewing time. the water shoots through in no time.
they also mentioned cooling the pot under running water to end the brewing promptly
As folk have mentioned above, there are a few ways you can make the coffee a bit less bitter in a Moka pot:
I've tried this and I think it makes a difference with the beans I've used with it - mostly medium-roast jobs from our local roaster. I think stopping the brew with cold water probably makes the most difference.
I don't think I'd personally buy fancy beans for using in the moka pot - even with the method above I think the more subtle flavours get a bit lost. Something robust, but not not over-the-top works well - something supermarket strength 4 I think.
I think they are a really fun way to make coffee.
makes the extraction more efficient
what do you mean..."more efficient"?
But what stove?
Gas? Electric resistive? Induction? Wood burning?
Come on, you’re only doing half the answer you could guys.
A Moroccan charcoal burner with artisan charcoal
Hormozi is worth checking out.
Now I really, really want that fancy stovetop up there...
I make myself a coffee every morning with the stovetop.
I don't think the beans matter so much as having them freshly ground. Getting a decent hand grinder was a game changer for me.
a well spoken gentleman with great hair
James Hoffman, I assume.
All hail Mr Hoffman
Stove tops over extract coffee because of excessive temperature for long periods of time.
Most of the coffee recommendations above are terrible (sorry - had to be said). You definitely don’t want to put a dark roast Italian blend in there, unless you particularly like the flavours of ash trays and burnt toast.
An Aeropress or V60 will give you much better results, which is why these, not stove tops, are used in brewers’ cup competitions.
If you must use a stovetop then go for a medium roast coffee and a medium grind. Reduce heat exposure by boiling the water first separately and cooling the base as soon as the coffee has extracted.
JP
Stove tops over extract coffee because of excessive temperature for long periods of time.
Not if your using a coil heat exchanger!!!
9Barista produces professional quality espresso by using a new, patented technology that sets it apart from all other espresso machines.
At its heart is a unique twin-boiler system. One boiler sets the brewing pressure, while the second regulates the brewing temperature.
The high-pressure boiler is heated on a stove top until it reaches 179ºC, increasing the pressure inside to 9 bar precisely.
At 9 bar pressure the spring-loaded valve opens, allowing water to flow from the high pressure boiler into the coil heat exchanger.
As the high pressure water from the first boiler passes through the coil, it is cooled from 179ºC to 100ºC, while remaining at 9 bar pressure. The water then passes through the fin heat exchanger where it is cooled further to 93ºC.
Now the water is at precisely the right pressure and temperature to pass through the ground coffee, producing a perfect crema-cloaked espresso in the cup at the top.
Simple, but at the same time, deliciously clever.
🤓
Most of the coffee recommendations above are terrible (sorry – had to be said). You definitely don’t want to put a dark roast Italian blend in there, unless you particularly like the flavours of ash trays and burnt toast
This is the best advice on the thread. I’ve been using one for years now and steer away from dark roasts. Co-op Colombian seems to work best for me with a milder brew yet plenty enough hit.
Compost your waste coffee.
It's ok for weed suppression, that's what the caffeine does for the local plant-life. It may not be so good on your borders.
Ringtons man is coming today so will see what he has. Ordered some on the shop and with what we have in the house I have about 5 different types to try so a good start.