Looking at the innards of a moka pot, I’m forced to argue that it’s essentially a percolator, and not really an espresso machine at all.
I was impressed by that until a vet pointed out that different species react very differently to things. Dogs can die from eating raisins or onions, but happily eat rotten meat and the feces of pretty much anything, without even a mild tummyache. Their guts can beat the daylights out of bacteria that would make ours weep.
And you can kill spiders with a solution of saltwater and peppermint, which is probably sold in little frou-frou bottles at Bath & Bodyworks.
Oh yes good point.
In Canada, Costco and all the major grocery stores removed their aisle coffee grinders decades ago.
I dunno. I have never smoked, and I think I might even be allergic to tobacco. But just as an experiment, I tried a piece of nicotine gum once, and felt nothing. Check my temp, BP, blood sugar and pulse every 10 minutes for an hour, and nothing, and I followed the directions on the box (of the gum).
I’m one of the heaviest caffeine users I know. I don’t even bother with coffee or tea-- I just take it in pill form.
If you want to know why, you can PM me.
Neither?
Not pushing steam once through fine grounds as espresso machines do, and not continuously cycling boiling water above the coarse grounds and through them repetitively.
Boiling water pushed once through fine grounds with pressure. To my read closer to an espresso machine than to a percolator.
Here’s the type of pot I grew up with and used initially as an adult:
It is not necessarily an “espresso machine”—the pressure does not get that high— (although the good ones do have a little pressure regulator/carburettor-looking widget), but what it definitely does not do, unlike the machine reviewed in the video, is continuously recycle burnt coffee. After the top is full of coffee (which never touches the pool of boiling water), you take it off the stove. Also, the flame should not be so high that it comes up around the sides and boils your coffee.