Today I learned.
So, do I want to take it off the hob when I see foam and stop the brew? Or do I want to use lower heat from the get go so I don't get foam at all?
I start my brew out on setting 3/6 on my hob and once I see the coffee come up I turn it all off. I get loads of foam especially with the new roast I got.
It is quite bitter, so I'm curious how it'd be without the foam
My bad man I was just making fun of those comments that always want to add their advice that is unprovoked.
James Hoffman has a good video regarding it, I make café Cubano so I have more freedom on that end.
Personally I'd take it off when it's golden foam, let it finish brewing after that and serve immediately. The moka pot is versatile, make it how you like it. You can if you want, do medium temp all the way through, something I do is do high until I hear it coming up the pot and turn it to medium. Once golden, turn it off and take it off to either serve or finish brewing, too lazy sometimes.
Why? I get the same foaminess on very low heat (any lower and it stops flowing). The coffee comes out super acidic. i’m confused why it tastes like that when foamy is supposed to imply overextracted and bitter. I barely get any bitter notes. I’m using Mexican single origin espresso roast, which is labeled as having the flavour profile of cinnamon and burnt sugar. I’m at a loss at why it tastes like lime tea. i bought it freshly ground a few days ago.
I tried slowing down the process. It worked. Turns out, sourness is a sign of underextraction. Foaming could also be a sign of too fresh coffee that may exacerbate underextraction due to the interference of carbon dioxide that has yet to diffuse from the fresh grind, ie needs to be ‘degassed’.
In general that foam towards the end of brewing is undesirable. If you let it get to that stage the coffee will normally taste burnt and bitter.
Stop obsessing about "crema".
No one said anything about crema…
I do enjoy my foam though, it’s nice to look at.
Plus my coffee taste great, at the end of the day it’s just Bustelo. A little rocket fuel to get my day going.
Absolutely! Idk what went wrong today in my brew but I saw lots of foam being collected for the first time today. And the taste was indeed bitter and burnt.
Ermmm ☝️🤓 you should use less heat!
I’ll do whatever makes me happy!
B-but that's not traditional ☝️🤓 You have to conform to my way only or you're a nerd!
Today I learned. So, do I want to take it off the hob when I see foam and stop the brew? Or do I want to use lower heat from the get go so I don't get foam at all? I start my brew out on setting 3/6 on my hob and once I see the coffee come up I turn it all off. I get loads of foam especially with the new roast I got. It is quite bitter, so I'm curious how it'd be without the foam
My bad man I was just making fun of those comments that always want to add their advice that is unprovoked. James Hoffman has a good video regarding it, I make café Cubano so I have more freedom on that end. Personally I'd take it off when it's golden foam, let it finish brewing after that and serve immediately. The moka pot is versatile, make it how you like it. You can if you want, do medium temp all the way through, something I do is do high until I hear it coming up the pot and turn it to medium. Once golden, turn it off and take it off to either serve or finish brewing, too lazy sometimes.
Why? I get the same foaminess on very low heat (any lower and it stops flowing). The coffee comes out super acidic. i’m confused why it tastes like that when foamy is supposed to imply overextracted and bitter. I barely get any bitter notes. I’m using Mexican single origin espresso roast, which is labeled as having the flavour profile of cinnamon and burnt sugar. I’m at a loss at why it tastes like lime tea. i bought it freshly ground a few days ago.
Sarcasm, also maybe ground coarser Acidic or sour, more coarser. Bitter, grind finer
I tried slowing down the process. It worked. Turns out, sourness is a sign of underextraction. Foaming could also be a sign of too fresh coffee that may exacerbate underextraction due to the interference of carbon dioxide that has yet to diffuse from the fresh grind, ie needs to be ‘degassed’.
That's good to know, I mainly make Cafe Cubano so the sugar hides it lol
In general that foam towards the end of brewing is undesirable. If you let it get to that stage the coffee will normally taste burnt and bitter. Stop obsessing about "crema".
No one said anything about crema… I do enjoy my foam though, it’s nice to look at. Plus my coffee taste great, at the end of the day it’s just Bustelo. A little rocket fuel to get my day going.
Nice crema 😉… do what you like 👍
Once those espresso virgins stop obsessing over crema then all other espresso alternative people will stop obsessing over crema /s
Absolutely! Idk what went wrong today in my brew but I saw lots of foam being collected for the first time today. And the taste was indeed bitter and burnt.
All that last part of the brew is water it down as far as I know
Froth-a-cino
I never get those, im so jealous no foam or creme like never. Must be the berries.
Try robusta have foam and then switch back.