file Brewing length w/ a stovetop

  • superlite
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11 years 2 months ago #2959 by superlite
Brewing length w/ a stovetop was created by superlite
I am new to using stovetops, and the few times I have I always end up w. water left in the bottom. I have in the past used espresso grind which now I know, thanks to the tutorial, I should be using drip. I assume espresso grind is clogging up the system and stopping the flow.
Can I assume that if I no longer see coffee burping up the stack, that it's done?
Thanks
Mike

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11 years 2 months ago #2960 by colin
Replied by colin on topic Brewing length w/ a stovetop
Slightly coarse Espresso grind is always appropriate for stovetops - hey. 100 million Italians cannot be wrong!

A little water left on the bottom is a very good thing.
Like I said in my e-mail: You do not want to burn the bottom of the Bialetti. This left over water is coolant!

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10 years 2 months ago #3615 by canuk_guy
Replied by canuk_guy on topic Brewing length w/ a stovetop
Where was this tutorial? Did I miss it in my meandering through the site? Directions please if someone doesn't mind. Oh ... I assume this is for a moka pot.

Cheers, Guy

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10 years 2 months ago #3616 by canuk_guy
Replied by canuk_guy on topic Brewing length w/ a stovetop
Found it. Read it. It's just like how I have been doing it. Is there an advantage to pre-heating the water before putting it into the pot? If there is another thread on this debate let me know. I'm still figuring out the search terms here.

Cheers, Guy

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