Question about why my moka pot coffee tasted burnt for 6 months

I got a Bialetti moka pot back in November and used it every morning, thinking I was making real Italian coffee. Last week my neighbor from Naples tried a cup and asked why I was packing the grounds down with the back of a spoon. Turns out I was tamping it like espresso and also leaving it on the burner way too long after the gurgle started. Now I use a light tap to level it and pull it off right when the flow turns pale, and the burnt rubber taste is gone. Has anyone else been doing a step wrong for months without knowing it?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.