I thought the Moka Pot deserved another look.  It is certainly worthy of one, and I have changed my approach since experimenting with it over the past few months.  If you haven’t read my previous post on the moka pot, then do so before reading further, as this may not make a lot of sense otherwise.

Exciting news: I bought a new moka pot!  My wife had been talking about checking out this place called Tuesday Morning’s which I was not familiar with, and although it was poorly lit, and not exceedingly clean, it had neat stuff for cheap, so I like it.  I found a moka pot there that was larger than mine, and I heard from another coffee enthusiast that larger moka pots produce better coffee, and she was right.  It produces more coffee than I would normally drink in a morning, but quality is everything, so it is more than worth it for me.

As for the change in approach, perhaps it is due to the larger size of my new moka pot, but I have found that it produces it’s best coffee when the stove is set to high, or just below high heat.  Of course you have to watch it, if it’s in the heat for too long you will end up with very bitter coffee, and if it starts to boil over, quite a mess(learned from experience).

So the main points to take home are: bigger may be better, high heat works, and don’t let your moka pot go too long.  Other than that, I just wanted to spend a little more time talking about the wondrous moka pot!  Recently heard from a friend that my instructions assisted her as she broke in her new moka pot.  So I consider it all worth while.  As always, I welcome comments and questions, and enjoy your coffee!