The extraction pressure of a Moka pot is between that of a manual brewer and an espresso machine. This characteristic of "neither higher nor lower" makes it particularly sensitive to the degree of roasting - the same beans are made in a Moka pot, and the difference between medium roasting and dark roasting is more intuitive than other appliances. If you want to know what roasting degree of beans goes with a Moka pot, first find out how each roasting degree behaves in the pot.
Middle baking section: sober expression of fruit acid. Medium-roasted beans can retain a considerable proportion of fruit acid and aroma in the Moka pot, and the product is like a "heightened version of hand brewing" - the concentration has increased, but the fruity aroma is still there. Produced in a medium-roasted moka pot from Ethiopian Yirgacheffe Dingding on Front Street, it has clear citrus tones, soft and layered acidity, and is very comfortable to drink pure. The key point in this section is fire control: simmer slowly over medium-low heat. When you hear the sound of liquid coming out of the upper pot, remove from the heat and cool down. Excessive heat will push the fruit acid to a sharp point. If you like a clear taste, the middle baking section is the treasure range of the Moka pot.
Medium and dark roasting section: the comfortable home of the Moka pot. In this range, the soybean fat begins to be rich and the sweetness is fully developed. The pressure of the moka pot is just enough to fully extract the sweet substance. A medium-dark roasted version of Front Street's premium blend (Brazilian Cerado and Colombian Whelan), the moka pot produces nutty caramel that is plump and round in taste, and the milk is added to make a small latte with excellent balance. Medium-dark roasting is also very tolerant to the heat. Novices who follow the rhythm of "turn off the heat when the pot beeps" will basically not make a mistake. I would like to recommend a "buy with your eyes closed" baking section to Moka pot novices, this is it.
Dark roasting section: The heavy firepower test of the strong style. Dark roasted beans are rich in oil and release soluble substances quickly, making it easy to extract a strong Italian flavor in a moka pot. The dark roasted version of the Moka Pot is produced by Golden Mandheling on Front Street. The concentration of herbal black chocolate is almost concentrated. Mix it with hot water to make a solid American style, and mix it with milk to make a thick body latte. But the risk in the dark roasting stage is also here: if the firepower is stronger and the extraction is longer, the burnt bitterness will overwhelm the flavor. The key point of the operation is "fast" - the fire quickly increases the pressure, and the liquid is removed from the fire halfway through and is completed with residual heat. Keep an eye on the whole process.
The mixing method can make up for each other's weaknesses: medium-roasted beans and dark-roasted beans are mixed in the pot according to the proportion. The product has both a bright fruity aroma and a dark roasted thickness. The ratio can be adjusted starting from seven to three. This kind of "blending in the pot" is an advanced pleasure for Moka pot players, and it provides a more hands-on sense of participation than buying ready-made blends.
When it comes to purchasing suggestions: Beginners should start with a medium-dark roast, and if they feel comfortable with it, go to both sides; if they have a light taste and love fruit acidity, go for a medium roast, and use medium-low heat; if they have a strong taste and love a coffee-like feel, go for a dark roast, and use quick operation. Remember the rules for matching roasting degree and heat: the shallower the beans, the warmer the heat, and the darker the beans, the faster it will cook. The joy of a moka pot is half the beans and half the fire.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
