People here are always talking about getting the most out of high quality single origins from either filter methods or espresso.
I'm going to start by saying that obviously moka pots don't make espresso, but they do make a slightly longer drink that has some espresso-like characteristics, while not being espresso. I think moka can be enjoyed on its own merits, not necessarily as a poor-man's espresso. Having said that, I've also read that the moka pot has an inherently flawed design (water too hot).
I just wanted to know what you guys though about putting high quality coffee into a moka pot.
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