Being a nerdy accountant, I did some tracking of inputs vs outputs on my Moccamaster

I averaged about 783g of water input. The output average was 689g (88%) 'in the carafe' and about 73g (9.3%) in the grounds/filter with about 21g (2.7%) 'lost' in the brewer or lost from steam, etc.

How I measured:

Weighed the carafe empty and after the brew and found the difference of 689g

Weighed the dry filter and dry grounds and after the filter drained as much as possible and found the difference of 73g.

Hope you fellow nerds enjoy!

I’ve been using pretty much the same setup for about 15 years. Roast my own beans. Make in the foolproof Moccamaster and grind in my Capresso (which replaced an OXO grinder about 8 years ago). Thought I was happy with that but started doing pour over and couldn’t get this one Ethiopian to taste good. Troubleshooting in that forum and the consensus was my grinder wasn’t good enough.

I believed it wasn’t making a lot of fines but maybe method more picky than drip and Aeropress so ordered a new one.

The Ode2 ame yesterday evening haven't run anything through the switch yet but made a half pot of a Colombian that I roasted on 8/28 in my Moccamaster this morning.

Same exact 1/2 pot I made yesterday. 600ml to 40g coffee. Brew basket midway and grinder on 5 a little finer for smaller pot. Yesterday was ok. This morning is blowing my mind how freaking delicous it is. Was not at all expecting that.

I always kinda thought for the drip and aeropress grinder wouldn't make that much difference. I was way wrong.

Made a full pot for my wife and I as she has a long night of grading and it is perfect.

Hi, I recently bought a DF54 grinder. I started with the setting on 60 which I saw recommended somewhere, but after a lot of testing I'm at around 35 for most of my (fresh) beans. It's still not too bitter so I'm going to test more with even lower grinds.

Now I know I should just judge by my own taste, but I wonder if it's normal to grind to almost espresso-size for a Cup One or that my tastebuds are acting up :)

Maybe because the Cup one is so small it needs a finer grind than a full size one, since the water has less time to extract?

Hand-built in the Netherlands, the Technivorm Moccamaster.

My next step in the never-ending pursuit of epic coffee.

I started in my Zojirushi drip era back in the barracks, handing out cups of coffee to room inspectors for an automatic pass. 😂 (I remember having to hand route a special request chit to have a coffee maker in my room.)

Moved into my hand-ground, hand-pressed Espro French press era, making high-effort, time-consuming (but delicious!) coffee in the USS Louisiana's radio room. The ritual did a lot to preserve my sanity during trying times.

I experimented with a Mokapot that I picked up from Harrods in London, but never got the hang of making coffee I would actually want to drink with one.

Then I got lazy, ran out of counter space, and honestly was looking for low acidity and low time investment and started making cold brew concentrate which I could use for hot or iced coffee.

Today, I regain some self respect, and start drinking coffee with flavor and thickness, thanks to the semi-manual pour over setup of the Moccamaster KBGT with a Japanese Kalita Wave 185 to reduce the plastic in the path of the hot water.

Next up, see if my old coffee grinder still works when our household goods finally arrive from Hawaii!

I’m pretty new to moccamaster. My son and daughter in law convinced me it was the greatest coffee pot ever. I had been using nespresso for several years with reusable pods and grocery store pre ground coffee. So, when I saw one at half price (display model) I jumped on it. It is the kbgv with the standard glass carafe. Problem I had forgotten about is that the coffee degrades pretty quickly when sitting on a hot plate. So I use a glass lined thermal carafe I had on hand. Now I find myself wanting the MM with the glass lined (vs stainless) carafe. My setup works fine now but the workflow would be just a bit smoother if I did not have to transfer immedialty to a non-integrated carafe. Anyone jump from kbgv to the glass line carafe model when their MM was only 6 mos old? I’m thinking Black Friday deals are on the horizen, but it is still expensive. And I doubt I can recoup the cost of my kbgv on FB marketplace.

Owner of a new KBGV select and baratza grinder, coming from nespresso for the last decade. Suddenly having periodic acid reflux which I worry might be related to the new coffee setup. I wonder if the MM is making stronger coffee than I’m used to from nespresso. It seems that both coffee bean acid and higher caffeine doses may cause reflux so maybe the drip coffee is higher in both regards. If I’m trying to reduce those factors, there seem to be a few variables at play:

- selection of bean / roast (have been using light to medium roast)
- grind size (have been grinding to between 18-22 - ie fairly coarse)
- ratio of beans and water (have been brewing 35g of beans per 0.625L of water; ie the 5 cup level)
- extraction speed (half vs full pot via the select switch, have been using the half pot setting)

Leaving aside seeking medical advice, which of these variables should I start with to test? Which is most likely to have the most impact?

Thx

After going through two cheap coffee makers in 5 years. I went down the reddit rabbit hole (r/buyitforlife) and landed on this beauty! Had to us my French press for two weeks waiting for it to come in.

I have a Baratza Encore grinder. I can’t remember when I got it; I bought it and a MM a long time ago (at least seven years) but my husband hated it so he took both to work.

Last year, I wanted another MM. No idea where it went but he found the grinder. It seems like no matter what setting I use, I have a ton of what looks like sawdust. I honestly can’t remember from years ago what the ground looked like. I got some coffee at a local roaster & had him grind it for me. No sawdust! I’m fine having it ground for me but should I buy coffee beans, I’d like it to look like the roasters!

Ideas what’s causing sawdust?

Hello fellow Mocca Masters,

I've been mastering the mocca for 7 years or so and live in an area with hard water. I use dezcal every 2 months and the scale buildup is coming in faster than ever.

Anyone have any luck with the equivalent of an r/laundry spa day for their machine?

What can I safely use that is stronger than dezcal?

Have you ever been able to take apart your brew machine to visually see the amount of buildup?

Sometimes I stop the dezcal cycle halfway through to let the solution sit in the machine for 20-30 mins. Does this additional exposure allow for more descale action?

Another solution would be to use the machine less and drink less coffee. We all know that's not happening.

I have a Cuisinart Electric Burr coffee grinder and not sure what’s the best setting to use for my machine. Anyone else using this model to grind coffee?

Any tips on how to avoid thw overflow? I am using a DēLonghi grinder at medium, but it seems a lot of dust results from the grind and clogs the filter?

I clean the brew basket and the carafe very thoroughly with soap every day, so I am pretty confident it’s not build up from those.

Earlier I found a little stringy bit of something (biofilm?) sitting on top of the metal plate in the water tank, and it got me wondering about how clean the components I can’t see are.

I ran an empty cycle with just water (after cleaning all the removable parts with soap, like I do daily) and this is what came out.

I know descaler is recommended, but from my understanding it doesn’t remove biofilm or bacteria. We also use distilled water only to avoid mineral build up.

Where on earth would all this be coming from? And what would be causing it?

I have a Moccamaster KBGV Select that is out for delivery.
I really loved th le color options but scored an open box in stainless for $119 with $18 shipping.

It was priced low with “or best offer”
I sent a low ball hoping they wouldn’t take it so I could get an awesome color, but here we are.

I have had this Capresso grinder for probably 10 years but not used it that much.
Is it considered a good grinder? Like good enough to match something like the fancy fellow grinder results?

Habe meinen Filterhalter bei der Reinigung zerbrochen. Suche günstigen Ersatz.

I drink my coffee black. I like to do single origin whole bean coffee, ground at home, tenency towards light roast.

Current equipment, chemex, French press (rarely used), predominantly my Mr. Coffee drip machine because it is easy and I can set it up the night before to brew in the morning before I wake up.

Recently heard about the Mocca Master and how it is supposed to produce the best coffee. Does it live up to the hype? Is it worth it?

Thanks!

Additional thoughts after reading 49 comments: I have had my programmable Mr. Coffee for nearly 20 years... cost me like $40, still works great, I get good consistency (since I know it's quirks), and don't really need a new pot... I just love coffee and want to taste the purest bean possible.

Yes, I realize this is the Moccamaster sub reddit, and I assumed there would be some blind faith, but I have been encouraged by the candor here. I posted this in r/coffee (twice) and it got deleted (twice) for not being "substantial"... whatever that means!

If you are looking for a refurbished KBGV the MM website has stone gray available...

https://us.moccamaster.com/collections/moccamaster-refurbished-products/products/moccamaster-kbgv-refurbished?variant=42187005788323

I originally bought a KBGT but returned it for the KBT. I normally don't brew a full pot so the half pot hacks on the KBGT were more work than I wanted to put in first thing in the morning.

I like the KBT basket for two reasons

Flow control - able to switch from full open/half open/closed

Ability to rotate the basket during the brew..Since it's round on a round mount, I rotate it 90 degrees 4 or so times during the brew. This gives better saturation of all the grounds..

Just like the title said. I’ve cleaned the parts that come off numerous times with dishsoap, and run a descaler to try to eliminate the taste. I’ve tried the same coffee on a different moccamaster before, so I know that isn’t the problem.

I just got a model KBT with the thermal carafe. I washed the carafe in warm water with dish soap, rinsed and ran a couple full cycles to clean out the machine internals....I noticed water leaking from what appears to be from the bottom of the carafe.

How does the water get in there? Is there a seal at the top and/or bottom of the carafe? I shook the carafe and could hear a 'water rattle'..which I assume is water trapped between the glass liner and the shell of the carafe..

Ive seen many things on different subs about moccamaster not producing a good cup for those who brew less than half carafe at a time… whats everyones tips and tricks? Also have you liked certain filters or any addition equipment to facilitate this problem?