Volcanica Coffee is a specialty coffee roaster focused on exotic coffees. We are committed to offering only the finest quality ingredients from volcanic regions around the world. The mineral-rich soil from these areas produces coffee that is wonderfully aromatic and remarkable in taste. We carry over 150 different coffees, including single-origin, estate, peaberry, and decaffeinated and flavored coffees. Order your coffee online and we deliver to your door, find us at www.volcanicacoffee.com
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i loved the Samuel L Jackson clip
best explanation
Please shaw me each step practically
Can’t wait to try this. Woo thanks
Ok I was going to write a long comment but decided to keep it shorter and more simple. For me grind size,water temp and ratio is more complex than just the roast level. High grown Ethiopian coffees from Sidamo for example needs a totally different approach both in roasting and brewing because these are so dense coffees to begin with. What I like to brew with the Chemex are high grown lighter roasted coffees such as Ethiopian Sidamo/Yirgacheffe or Colombia Narino,Huila and Cauca. That is because I like to bring out the brightness in these coffees. I also think that medium/darker roasted coffees lack both in body,acidity and texture with the Chemex so for those coffees I choose different brewing methods.
It almost seems that you can't go wrong with a medium roast. It has the best of both worlds.
Thank you 😊 I’m gonna go make a pot now with your advice! Nvm all those nasty comments……. they obviously drink too much coffee. 😃😁
Use an aero press round filter where the filter and rubber ring are this also help with a good extraction meant yo say the paper filters
Using Bialetti Moka, I also brew a light roasted coffee (85 agtron). With some coffee beans, it is quite tricky and especially a coffee grinder needs lots of tuning, eventually, it is worth it.
Very good review I always use my Italian Mocha pot.
Moka Pot Dark roast please Grazie
Very good information Grazie
Excellent Video How can I get one of those T'shirts? Thanks
What kind of electric water kettle are you using?
I was getting good results with Arabica medium roast but tried Arabica dark roast. My coffee is too bitter, I'm going back to medium roast.
Please don’t use any aluminum cookware in a high heat setting. Spend the money and find a quality stainless steel unit. Your health is more important than saving a few dollars.
If the rubber seal wears out, can it be replaced?
I've seen them sold online. Its an easy fix.
@@masong8332 Thank you
I like that stir tip. I stir everywhere else but didn’t think to stir there. Thank you.
Wow, excellent video. How does this have less than 1k views?? This is the best Chemex video I’ve seen (and there are a lot out there!). Thanks for helping me make better coffee!
Thanks Brad, I'm glad it helped!
Why don't I ever get the light foam in my brew ? It's pure dark without the foam :/
No fresh beans
I never get any crema anymore.
How fresh is the coffee you're using?
Lol wut
Don’t do what she did at 2:30 and slide the back of the spoon on the grounds and press or slide. Sheesh. Use the back of the handle and scrape excess coffee back in its container or if you grind coffee yourself, throw it away or save it for later use. Don’t pour pre hotter water in the boiler. It doesn’t heat up the coffee. Use cold or room temperature water. And this way you can screw on the top. If you like, mist the coffee beans if you’re grinding your own, or get the coffee holder (i like to call it) wet, then add coffee grounds. Wet coffee beans or ground coffee getting wet prevents l clumpy coffee grounds and better brewing.
If you have an induction stove, pre-heating is not necessary. My induction stove cuts the brew time to 1/3rd of my old electric stovetop. It is so, so much faster. You will need a Moka pot that is induction compatible, though.
How high do you have the induction up? As someone else in the comments mentioned you don't want the heat to turn down at any stage or you can lose the pressure and end up with coffee grounds in your final cup.
@@volcanicacoffee I have it on full power the whole time and cut it off exactly when it starts the characteristic loud purr. I have my morning brew ready in 2 minutes after placing it on the element with cool filtered water in the bottom vessel. The extra steps of pre-boiling in a resistive kettle would only make this a much longer process.
Thank you for your explanations: I'm learning. ❤
You are so welcome!
Brilliantly produced documentary. Being a coffee lover it's great to learn all about how this all works. What a knowledgeable guy this farmer is.
Glad you enjoyed it!
Kinda missing the point of the device.
To make coffee
😂😂😂
Thanks for the tips.. I had incorporated most of them, but was missing the filtered water, made a lot of difference in flavor.
Glad it helped!
And the video led me to order the coffee which i'm looking forward to receiving any day now!
I enjoyed the video.
Awesome, thank you!
What happens if you put milk instead of water in the chamber? Will it work?
Wow, never thought of that.. sounds delicious tho 😊
Yes it does sound delicious! I think I will give it a try.
@@susannahp8107 Sure, do let me know how it went. Just make sure you won't cover the ventilation hole, leave the milk below it.
@@normn2915 ok will do
@@normn2915 Okay will do.
You are pretty, if I may say so. Now how much milk to add for a cappuccino?
Great information. Thanks 😊😊😊
Glad it was helpful!
some folks put in filter paper
Lavassa espresso beans are #1 in the world. Italy knows. Only water to clean the pot. And yes, Moka is for espresso.
LavaZZa is mediocre coffee. Its well known in Italy because of Lavazza's heavy marketing campaign back in the 60s, 70s & 80s coupled with fact Italians are slow to change, has kept Lavazza brand a household name. They had little competition back in the day but the global market has changed and Lavazza has been left behind. They rely more on their name to sell the brand than actual developing good coffee these days.
@@dagoelius It's lovely coffee. Try Qualità Oro for a French press everyday.
I'm here because I just made a bitter cup of coffee and got unreasonably mad! Thanks 🤠
Welcome!!
Good tips, cute girl!
Glad you like them!
If you want to check out the report you can look at it here - sca.coffee/sca-news/2024/2/7/sca-report-equitable-value-distribution-findings
I usually drink medium roast espresso. I went from light roast to a darker roast. And I found that I had to actually grind finer. Otherwise it was extracting way too quickly.
That's interesting Ed, what espresso machine are you using?
Your grinder on the counter, costs 10 times more than the Moka pot itself.... LOL
Haha, it's a good one, if you get freshly ground coffee from your roaster, you can still get some pretty good results with a moka pot. As always, fresh coffee is key!
Anybody that's watching this? It's all for beginners. Nothing new here.
You sound like a mug mate
You sound like a mug mate
Sorry you didn't find it helpful, is there any content you'd like to see to clarify anything?
It's new to me.
Another vote for Team Hot Water. 👍
DARK ❤😊
No need to wait for some burst - 1 person - 7 gramm coffee, 25 ml output, just take that into account how italians drink coffee. 1 cup mokapot has such proportions. So for bigger cups it will be appr the same.
Hi. Can you suggest what type of coffee beans is good for moka pot? And I'm using a manual grinder, how long I will grind the beans to achieve the needed grind size for Moka Pot?
I would say medium to dark roasts work best. When it comes to grinder, what type are you using? Is it a burr grinder? You should be able to adjust it and you want to aim for a medium-fine grind, like table salt consistency.
Hola he seguido estos pasos y el cambio es enorme, para mí son 3 cosas esenciales para un buen café en la Moka, 1.- Arabica tostado medio 2.- La molienda fina pero que no sea polvo 3.- El fuego 🔥 el café tiene que salir lento pegado al poste de extracción, si salpica baja la flama, al salir muy rápido el agua sale un café aguado 🤮 si sale lento tendrás un café INCREÍBLE !!!!
Wow 🤩 my coffee ☕️ is awesome! Thanks for your advices. I had great beans and water but I was missing the technique. It makes all the difference! I put 110 ml of water to retrieve 80 ml of coffee. Then I added 80 ml of hot milk on top for a great café ☕️ au lait. Cheers 🥂
That's awesome, i'm glad this helped. You are so welcome!
Can anyone else listen from 6:23 to 6:30? Can you type here what she says ?
Meant to say if it drains too quickly try a finer grind, if it drains too slowly try a coarser grind
@@volcanicacoffee that's what i thought xD Keep up the good work!
It does not take six minutes and forty-eight seconds to say 'It's coffee with low amounts of acid.' Dumb obvious question, pointless video not worth watching.
Your comment is way more pointless than the video imo. It makes mention of which roasts are less acidic, what brewing methods produce less acidic cups, and some of the reasons why. I can agree this video is poorly paced but it's not because the answer is as simple as you're making it out to be. Rather it's because this guy is reading his script in a super robotic way probably because he doesn't have much practice. Meanwhile you're just talking out your rear-end thinking your breath smells like honey and roses.
Noice.