The burnt flavor is mostly a function of the roast of the beans, could possible be a function of the grinder, and is affected by water temperature.
You’re used to the taste that your moka pot provides and you like it—fine. But saying that everyone else should switch to them would be a ’typical nose/tongue” fallacy :-)
The burnt flavor is mostly a function of the roast of the beans, could possible be a function of the grinder, and is affected by water temperature.
You’re used to the taste that your moka pot provides and you like it—fine. But saying that everyone else should switch to them would be a ’typical nose/tongue” fallacy :-)