I didn't know you used a moka pot. That's my go-to these days when I'm solo. When Julia is with me, I brew with a cone filter into a thermos. I found my current moka pot last fall at an empty campsite. Someone forgot it on the firering grill. It's unbearably modern looking compared to a classic Bialetti, but it makes really good coffee.
I learned of the Moka a few years ago from an Overlander's blog and never looked back. I brew PEET's Major Dickason's Blend. Have you tried it?
Are you an unbearable young Italian?
Ah, Vizcacha! Have you not been warned about provoking "Unbearable olde Germans?" (But then, is there any other KIND?)
Indeed, I have been warned again and again. Apparently I am impervious to danger.
Ah! A masochist. My fav!!!
We drank a lot of Peets when we lived in the East Bay during the mid-80's, bu I'm an unbearable snob about only drinking coffee that I've roasted myself. It's not that other roasters don't do as good a job; it's that I prefer coffee that's within two weeks of its roasting date. There is one exception:freezing coffee immediately after roasting stops the outgassing of CO2 and significantly extends its shelf life. Once the coffee is removed from the freezer, it should be consumed within a week or so. Moving it back and forth from the freezer exposes the beans to oxidation/humidity.There is one exception: studies have shown that freezing beans immediately after roasting stops the CO2 outgassing/staling process and significantly extends the freshness period. Once the beans have been removed from the freezer, the beans should be consumed within a week or so. That's what I'm doing on my current trip.
OMG!!! Not just a snob, but an AFICIONADO!Well, I'm honored that you took time to comment. Hope you and Callie are staying wide of the 'gators.The pics of you and Julia give full indication of what a lucky couple you are!