On 2016-08-06, Dave Smith > wrote:

> https://www.google.ca/search?q=stove...LsyijwTYqJWwCw

Apparently, you failed to read yer own links!

"However a typical Moka coffee is extracted at relatively low
pressures of 1 to 2 bar (100 to 200 kPa),[8] while standards for
espresso coffee specify a pressure of 9 bar (900 kPa). Therefore,
Moka coffee is not considered to be a true espresso and has different
flavour characteristics."

https://en.wikipedia.org/wiki/Moka_pot

I usta be really deep into it. As I sed, they are NOT the same. In
fact, most espresso places can't brew a decent espresso to save their
life. When I lived in the SFBA and was really into it, I was lucky to
find 1 decent espresso in 20. Even "baristas" who can pour a decent
order and are great at "latte art", are typically clueless on what a
real espresso tastes like.

Starbucks, that "pioneer", usta use La Marzocco machines. These are
the Mercedes-Benz of manual espresso machines. About 15 yrs ago, they
dumped all their LMs fer "super-autos". Super-Autos are machines that
do it all. Grind the beans, measure the amt, brew the espresso. The
"barista" only hasta push a button. IOW, allegedly idiot-proof.

These work fine, provided the franchise keeps a maintainence guy on
hand to tweak sed machines. Once "super-autos" get a tad bit off, all
espressos suck. I traveled from CO to CA, and back. Stopped at many
roadside Starbucks fer a dbl espresso (doppio). This right after *$
changed over. They were all excellent, except one. The "one" was a
Starbucks that hadda super-auto that was outta whack. Undrinkable
swill and I tossed it.

nb