[andersrs]

I brew on a Bialetti Venus every day with induction. I think you are doing it wrong. I find that the awful bitter tastes come late into the process accompanied by yellow colors and bubbles/splutters. Avoid at all cost.

My method: 1) Fill the basket level. You may tap/shake any clumps to get it level but do not tamp. 2) Heat it on 1000 watts until the first drop of coffee comes out the pipe and then reduce power 400w. 3) When you notice any hint of yellow, or any bubbles/spluttering or you have enough coffee then immediately dump it into a pre-warmed mug of milk. Ideally you want to stop the process before any bitterness arrives.

[tussa]

> I think you are doing it wrong.

I'm going to swallow my pride with stoic calm on this one in case you are correct. Thanks!

[jtanderson]

Serious question: doesn't pouring into milk negate/mask much of any bitterness anyway?

[tedmiston]

Yes, this is exactly why many baristas will choose a darker or more full-bodied coffee for an espresso type drink vs a lighter roast for something like a pour over.

Darker roast coffees are also much more forgiving in general, since they already have some bitter taste to them in the first place.

It's still a better end product to brew the coffee or espresso well in the first place vs try to mask faults (bitterness, sourness, etc) after the fact.

[xinayder]

It does, but then you're also removing part of the coffee taste.

[Finnucane]

That is interesting. I don't have one but was thinking of getting one of the induction-ready pots. How fine of a grind do you use?

[federiconafria]

I can't believe we have the exact same process. Even the power down.

But... Black coffee for me.