Percolight

  Read Korean posts →   Following up on the French press, let's dig into the Moka pot. In theory, it's simple: add coffee and water, put it on the stove, and coffee comes out. The structure and process are straightforward, but in practice, plenty of people end up with a burnt or overly bitter cup. This post revisits the Moka pot's structure and brewing principles, walks through its pros and cons, and then covers the variables that shape flavor along with a go-to recipe.   Jump to the recipe →   What Kind of Brewer Is the Moka Pot? Structure and Brewing Principle A Moka pot has three main parts: a boiler that holds the water, a basket that holds the coffee, and an upper chamber where the brewed coffee collects. Here's how the brewing actually happens: As the water in the boiler heats up, the steam pressure that builds pushes the water upward. That water passes through the coffee grounds in the basket, extracting the coffee. The now-brewed coffee...

  Read Korean posts →   In the last post, we compared the French press, the Moka pot, and the AeroPress. Starting with this post, we're getting into how to actually brew with each one — beginning with the French press. It's a great place to start because, unlike pour over, there's no pour technique to worry about. Just add coffee and water, time it, and press. This post covers the French press's characteristics and trade-offs, the core variables that shape your extraction, how to adjust for taste, and a set of practical recipes for both hot and iced coffee.     What Kind of Brewer Is the French Press? Let's revisit its characteristics and trade-offs first. Characteristics Full immersion brewing: Rather than pouring water through the grounds like pour over, the French press fully submerges the grounds in hot water to steep out the flavor. Metal mesh filter: Instead of paper, it uses a metal mesh to strain the coffee. Consistent results: As l...