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<blockquote data-quote="George Kaplan" data-source="post: 436519" data-attributes="member: 2223"><p>The moka pot takes some trial and error to get it right, and even then you never really get the crema from a good pull from a coffee shop espresso machine. Espresso's all about the crema. Without that it's just a tiny cup of burnt coffee. I do like the moka pot for Cubanos or Americano, but at home I usually just French press it and call it good.</p></blockquote><p></p>
[QUOTE="George Kaplan, post: 436519, member: 2223"] The moka pot takes some trial and error to get it right, and even then you never really get the crema from a good pull from a coffee shop espresso machine. Espresso's all about the crema. Without that it's just a tiny cup of burnt coffee. I do like the moka pot for Cubanos or Americano, but at home I usually just French press it and call it good. [/QUOTE]
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