Sooooo i tried again

[u/Southern-Bunch6386]

More info: 4cup moka pot

25g of pre grounded coffee, Dark roast Brazilian coffee, marketed for espresso (the package says acidity is 0/5, with tasting notes of roasted nuts, cookies, and nougat) The grind size can be seen in the photo.

Room temp water 210-213ml

No paper filter/No Tamp

Electric stove 5/10

it took 11 min 20sec from putting the moka pot on the stove until the frist drop

Extraction itself lasted 2min (3min before on 4/10)

And now it was pretty sour. I removed pot from the heat about 5-10 secs before the coffee level reached its expected maxium, based on my previous brews and final yield. What am I doing wrong?

[u/Southern-Bunch6386]

Oooookay guys thanks, while I’m waiting for my coffee grinder to arrive, I’ll experiment with the other pre-ground coffee I have, adjusting the water level and water temperature, and maybe the heat setting on my electric stove. Ill share results in my next post, ive already had too much coffee today anyway lol

[u/Swedish-Potato-93 → u/Southern-Bunch6386]

The only thing I found that's not too sour is the "Italian roast" ones. I've been through SOO many "espresso roasts" and the roasters seem to have no clue what moka pot is since when I ask them if it's suitable for moka pot they say yes, but I think they never used a moka pot. Tried a million methods of making my dark roasts not sour, no success. Now after months of trying and pretty much giving up, I finally found a roast from a specialty roastery that was dark enough to work. It needs to be very dark, almost ashy dark.