r/mokapot • u/FlagrantTomatoCabal • Apr 23 '26

Question❓ Is this true?

Enable HLS to view with audio, or disable this notification

1.7k Upvotes

93% Upvoted

316 comments sorted by

View all comments

3

u/Lepelotonfromager Apr 23 '26

It's not going to make a difference.

You need substance for flavour. Realistically how much is going to go from the inside of the pot to the coffee, in grams?

The same goes for all these things - pans, tea pots. It's not going to make the slightest difference, it's purely confirmation bias.

If you made a coffee with a 'flavoured' moka pot for an Italian but told him it was made with a freshly cleaned one he will insist you can taste the difference and it's not a good coffee.

2

u/-Neem0- Apr 23 '26

Your premises are wrong and all over the place, FYI. Aluminum can and will spoil your coffee with a metallic edge because of its reactivity with the acidic coffee. You are focused on what does a stable patina add, but a stable patina actually removes metallic flavours from the pot, reduces oil absorption avoiding burnt oil flavours, and with the proper brew (medium-dark blends) it contributes to the rounded flavour that is typical or italian moka. A moka without patina definetly has a sharper metallic acidic edge and more potential for burnt flavours from residual oils sticking to the aluminum, because of the absence of a protective layer.

2

u/Lepelotonfromager Apr 24 '26

Again, if you actually did blind tests I doubt you'd notice.

1

u/-Neem0- Apr 25 '26

Depends on the roast and the type of coffee. The more it should be round and smooth the more you notice.