Never have that burnt taste again.
nutty aftertaste that a pro may tell you is burn from the moka being left on too long.
Not to worry, though. Getting the timing down just takes a little practice. Once you do, a moka is one of the most inexpensive ways to get something similar to espresso at home—no burning necessary. Here’s how to get there.“The moka pot is intimidating to most, but it’s actually quite easy,” explains Giorgio Milos, the master barista at Illy. “The most important thing to take note of is the grind— you’ll want to go with a finer grind [than you would for drip].
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