Full City Moka

First off, you’re roasting your own coffee? Or you’re getting it from someone who home roasts. Either way, that’s cool. That’s how I started out, on a little fluid bed home roaster that only held a couple ounces of coffee per batch. I definitely learned a lot through that process, but now I know the results in my 15 or 30kg roaster are much more consistent, controlled, and thorough. But how much fun and excitement I had in those early years roasting each morning. 

If you’re going full city or darker, that means you’re getting into second crack. I’d guess the reason you prefer this is because a lighter roast on a home roaster usually doesn’t roast the coffee all the way through, so you end up with a coffee that tastes green on the inside. I roast lighter than that, to a city roast at max, but it’s more about the roast curve and drawing out the most from each individual coffee. If you’d like to try something from the DoubleShot, I’d suggest our Ambergris Espresso Blend for the Moka Pot. 

So here’s the funny thing. You’re using home roasted coffee, but are too rushed to brew it. Haha. Darlene, you have to slow down and take the time to enjoy a cup in a comfortable chair before you begin a hectic day!

Moka Pot is an ok brewing method - and if you want to speed up that process, I’d suggest boiling water in a kettle before you pour it in the base and assembling the unit. This will also result in better coffee because the grounds won’t sit over the heat source as long. (Don’t burn yourself assembling the unit with hot water in it.)

For a bit of a quicker cup and a similar brewing profile, you could switch to the aeropress  With this, you put in the coffee, add 165˚ water (less time heating the water), stir, and then plunge. Results in a rich cup of coffee like the moka pot, but better in my opinion. It’s quick to clean up too - just pop the puck out the end and rinse.