Coffee

Could the gasket be too thin, thereby allowing the upper part to block the holes? If you have a second one of the same size try two gaskets.

marcos, maybe try flipping the gasket over? it might be designed to be used with a certain side down. make sure it's not being pinched when closed into the pot. otherwise get another gasket, it's possible that it just doesn't fit your pot.

yea i'll try that. it is a bialetti gasket and i think i got the right one (6-cup), fits very snugly, much more so than the old crumbly gasket which had all kinds of cracks but worked quite well.

i'm also wondering too if i used too fine a grind and packed the coffee in there too much. idk though. i did some experiments with just water and no coffee and the first time the water flowed out like normal and the second time it did the sputtery thing right away

Stovetop grind definitely is not as fine as espresso machine grind, and you shouldn't tamp it hard, just sort of press it down with a spoon.

You don't need the flat surface you would need in an espresso machine -- the water comes in the other way anyway.

if it had that problem with no coffee in it, it has to be the gasket right? i mention flipping it because i had that problem with a seal in a faucet once. as soon as i flipped it, no more leaking. i kinda doubt these are made the same way though. try a different one!

Yes, Bialettis are concave side down.

reminds me of the time I used one of those fill-your-own k-cup things and compressed the grounds before putting it in a machine at work

thankfully no one was harmed and I was the only one in the room

alright! moka pot working again. i used a coarser grind, no tamping, i think i was overenthusiastic the other day and packed too much coffee in there and it clogged it up, also i read that it can take a couple brews before a new rubber gasket seals properly

im drinkin some cof

I'm also drinking some cof

I still love our espresso machine even though I am curious about Stevie's new coffee rig. But he told me that he likes the light roast coffee that I consider unfriendly to my gastrointestinal health, so I'm skeptical about his coffee scene now haha

Yeah never overpack or tamp a moka pot, I once learned...

made aeropress cof to-day

why dont they make a bigger areopress one of lifes great mysteries

otm ! having to brewing three in a row when i have guest over geez

aeropress... but bigger

good idea

or just one that brews a full cup of cof? like i know they say just add water but that always feels so weird

i know it is silly and risks have probably been debunked many times but the plastic in the aeropress weirds me out

i mean bialetti aluminum is prob just as fucked but idk

no no plz ask me abt my coffee set up!! i want to answer any and all questions

it's the plastic that's not really plasticky though

also ya that was one of my few gripes w/ aeropress, making coffee for more than 1 person is a pain

aeropress but bigger wd a) not fit into yr cup or b) tip tf over, get it together ppl

the thought of operating an aeropress but bigger fills me w/ a mild anxiety

it wld only have to be ~50% bigger

anyway keep a french press or w/e on hand folks no need to be repeatedly brewing single serving coffees for groups of two or more

a french press for each person imo

yea i have a 32oz french press for guests

bialetti & chemex when it's just me

stevie have you used other pour overs? if so how does kalita compare to them

i generally use this buddy for one cup brewing

http://i.imgur.com/t2d0TE7.png

it ceramic

imo french press is arguably the best way to make a cup of black coffee - that or pour over

pour over i prefer for acidic east African coffee, nice "clean" cup that brings out the complexities of the terroir (lol) and the berry and black tea flavours

french press you get some more of the solids and oils and it's like a more robust, substantial cup. i like it more for central american coffees that have nutty, cocoa, spicey flavours

tho recently ive basically ignored my coffee snob game entirely and have drank tim hortons a couple times in the last week or so

i love french press cof but it uses so much beans so i only do it sometimes

yea i used french press for the past few months and you blow through so much coffee, it was kind of remarkable to get the chemex for christmas and my bialetti back working again and see how little coffee they require need for a full-flavored cup

my childhood friend owns a v nice third wave cof shop down the street and i buy the single origins of the americas beans there i dont love african coffees idk i even bought one of their blends the other day and cld taste the african in there like hmmm i know yirgacheffe is supposed to be the ultimate cof nerd cof and i have enjoyed in on occasion but generally cld give it a pass theres a kinda rank note in there that i dont love which is prob the thing that connoisseurs do love

I went to a roasterie-cafe about a month ago that was having a tasting day for their new roasts and I mean I don't know why i went really except out of curiosity (and their coffee is good, I'd been before a few times in summer) and holy shit was it pretentious in a we-really-really-care-but-it's-cool-we-don't-care way. Also pourovers take forever, more time to wax poetic about coffee! Maybe I didn't fully realize the reality of that. Nice people who run the place, for sure, but you can be both nice and pretentious ime

tastings, flights, these are some of the most evil things about contemporary culture

attempts to diversify the amount and number of products you consume cloaked as a social event

another reason to go home on friday and close and the blinds and don't leave the house until monday

no way i wd love to do a tasting or a flight so i could compare/contrast!!

I have that same thing that lag8n has but in glass, it works great for making 20 oz in a large carafe that i can divy btwn two mugs. Tastes rly excellent; only other one i've used is a plastic Melitta which was fine but who knows, i'd prob fail to notice much diff in an A/B comparison, The Wave just makes me feel nicer abt the whole thing, y'know?

evokes such posi vibes, who doesn't love a great wave?

tasting various things in a social setting is fun

https://media.giphy.com/media/Is7Q3RXQKtjkA/giphy.gif

it's true, i love tasting things, too

i love decontextualized consumer experiences

Coffee nerdz:

I am hardcore #teamlightroast, but I've been making an effort to try to appreciate dark roasts more. However, every time I brew them, they all taste bitter and burnt with no discernible flavors. My set-up is as follows:

38g coffee, medium or medium-coarse grind
600g water at around 200*
Brewed w/ a Kalita Wave dripper into an 800ml carafe
I bloom the coffee w/ like 60-80g water, and the add water in 50-75g pulses and usu have a total brew time (from when I start the bloom) of like 4-4:30.

Is this correct? Are dark roasts just always going to kind of taste like shit to me?

that sounds right to me ... i do 48 g of coffee with 720 g of water, about the same amount for blooming and about the same brew time.

Have you been playing around with grind size, water ratio, and temperature with the new setup? I landed somewhere around 16:1 with about a 500-600 micron grind and 205 degree water with a similar setup. I use a little less water for the bloom, about equal to the weight of the beans although the quantity isn't too critical. Do whatever tastes best to you but adjust one variable at a time so you can figure it out. Once you've got everything calibrated to your preferences you might try brewing a little cooler for dark roasts. Or you might just not like dark roasts! I don't.

Yeah, I want to like them but I'm at the point where it seems improbable that tweaking small variables would yield a cup so radically different that I started enjoying it.

Dark roasts always taste too burnt to me too. I usually use a bit less coffee and bit more water, but that's probably a matter of personal preference.

Try a good espresso.