Moccamaster Kaffee schmeckt nicht?

First of all, I’m not a professional with filter coffee machines or generally the pouring of coffee. I personally make my coffee in a Bialetti.

But I can still give you some tips and hints.

I’ve bought […] expensive from a small roaster rice and let the professional steal from place

Did you tell the seller that you want to pour the coffee or brew in a filter machine?

If you don’t have good chances now that your coffee video is too finely ground. Customers who buy such special coffee tend to brew this in a Mokka can or a screen carrier and these devices require a much… really much finer ground than an infusion with filter or brewing in a French press.

Brand Kafffee Powder next tried

I’ve never seen that stuff in good shape. Supermarket coffee is usually very dark roasted, which means that the coffee naturally brings with very earthy flavor notes and you extrahere very quickly the bitters.

What am I doing wrong?

Much possibly ̄\_(ツ)_/ ̄

In any case, it helps to introduce a consistency into the variables. So start weighing your coffee as well as your water. If you give both to the machine every time you change so many variables that it becomes practically impossible to find the error.

In addition, make a taste test, brew your coffees once in a turkish way so you get a benchmark where you want to go. Above all, brighter roasts that you get in the expensive roasters will develop when brewing a fruity acid that likes to be something unexpected if you are not used to coffee.

1. Grab your coffees and a corresponding amount of cups.
2. 12 g of powder come into each cup and then you pour it up with 200 ml of hot, no longer boiling water.
3. 4 minutes wait
4. Then stir a little with a spoon, so most coffee should sink to the ground, which then floats up simply with a spoon.
5. Then take a large tablespoon, take a spoon with coffee (possibly without suspended substances) let it cool down a little on the spoon and then sneak it away.
6. You can compare the coffees so well and you get a good idea how to taste them.

Video guide: https://youtu.be/cSEgP4VNynQ?si=OP6zyi0Ivllur-ah

Now that you know where you’re going, you’re taking your favorite coffee and you’re trying to extract something edible from your machine first.

As I said, I am no one of the filter coffees itself, so I simply refer to James Hoffmann and the recommends for pouring (which basically also applies to filtering machines) 60g of coffee/liter of water. And I’d start with that. (So in the ratio, not just the amount. For a cup to taste 200ml water and 12g coffee)

And now to the last note… such a filter machine unfortunately does not give you many variables to work. You can play something with the amounts of water and coffee powder. But without your own coffee grinder you have no chance to influence the degree of the coffee and thus the beading behavior.

simply no coffee without mistake like

• sour > likes to happen in bright roasts when the brewing process goes too fast and the coffee cannot give all flavors into the water. It can help to grind the coffee a bit more fine (Preview, it can also be too fine) or use more water/coffee powder. This makes the coffee somewhat thinner, but also more aromatic.
• bitter > is the exact opposite, rather happens in darker coffee and means you have brewed too long so that too many bitter substances could get into the water. On the other hand, a coarser ground or more coffee powder/water helps the water have more coffee from which it can draw flavors. The coffee is also getting stronger.
• fashionable earthy > these are more like aromas that come from very dark roasted coffee. Such a somewhat blunt note can also come from too fine powder.
• or watery > may be combined with acidic and bitter notes at the same time? That would then be a sign for too finely ground coffee. What happens here, which put on the water running erode and there are channels in your coffee powder through which the water simply passes. The coffee on these canals is then very leached (the whole bitters) The rest in the filter had no chance to contribute more than just its acid.

I hope this helps you something and if your coffee from the roasting is really too fine, try a mokkakanne, which doesn’t cost much and gives you an opportunity to process the powder before it has no flavors anymore