Coffee pot nepal

If you find the coffee is not brewing correctly, check first to see if steam is escaping from the area where the top and bottom are screwed together. Sometimes you’ll a little water bubbling out of here. If the connection here is not tight – if steam can escape out the side – the pot will not work. Try to screw the parts together more tightly next time. Hug the pot close to your chest and twist the top and bottom together as tightly as you can.

We had a similar problem with our old Bialetti machine bought in Italy. Turns out I’d been banging the coffee basket out of shape every time I threw the old, used coffee grounds in the compost bin.

The wonkiness meant that the steam generated could escape up past the coffee, so no pressure builds up and no water gets pushed up throught the coffee. Our solution was to put a rubber band around the coffee basket and that worked nicely.

You might also check that the filter-screen is clean – if this is clogged with coffee grounds or oils – it could prevent the steam/coffee from rising to the upper chamber.

I just got this interesting bit of trivia from a guy called Alex Sysoef who runs http://www.organiccoffeedeals.com/ where you can get a free eBook of coffee recipes:

Now, when your feet first touch the floor in the morning and you are groggily making your way to the coffee pot, you probably aren’t thinking about where coffee came from or who discovered the magic stuff. But the origins of coffee are really rather interesting, and after you have finished that first cup, you might like to know how it happened that you have a cup of coffee to get your day started off right. There are several versions of how coffee was discovered.

One story is that a sheep herder from Caffa Ethopia named Kaldi noticed that when his sheep ate red “cherries” from a certain plant, they became very active. The sheep would have been bouncing off the walls, had there been walls. The sheep herder decided to try the “cherries” himself and soon he was as hyper as his herd of sheep. A monk came along and scolded Kaldi for “partaking of the devil’s fruit,” but then the monks discovered that the red “cherries” helped them to stay awake while they were saying prayers.

This isn’t the only story about the origin of coffee, though. There is another story about an Arabian, Omar, who was banished to the desert along with his followers to “die from starvation.” There was nothing to eat in the desert, and Omar and his followers were sure to die. Then, in an act of desperation, Omar ordered his followers to boil the fruit from an unknown plant and eat it. The fruit and the broth saved their lives and it was considered a miracle from God. The residents of the nearest town, Mocha, were awed by the miracle, and the plant and the beverage were named Mocha to honor
the event.

Take you pick…both stories are great. Originally the coffee plant grew in Ethiopia (Ethopia), but once it was transplanted to Arabia, it was claimed by them.

But how did it get to Nepal? Anybody know?

I am trying to find some independent reviews of Nepali / Nepalese coffee on the web and so far I have not done too well. Here are two.

Lalitpur Coffee (Nepal)

Insiders count Lalitpur-coffee among the premium provenances in Nepal. Lalitpur is an excellently processed Coffee with a distinct unique character. Its growing area, some 40 kilometers South of Kathmandu, ranges from 800 to 1600 m.a.s.l. and comprises 8 cooperatives dedicated to organic shade. The year 2008 harvest resulted in 25 tons of Arabica, mainly exported to the U.S and Japan. When cupping a medium profile roast we were thrilled by the medium body, an unexpected aroma of nuts and rose water, and short but intense tangy highlight in a great lingering after-taste.

From coffee-hunting.com

And, talking about coffee supplied by Himalayan Java:

Perhaps most remarkable attribute of this coffee is its fragrance. Unroasted, the green coffee effuses jasmine and sweet tobacco notes. Stunningly so.

Read all of the review here: http://www.bloggle.com/2008/05/your-highness-youre-history-now-how-about-coffee/

Have not found too many more reviews (none) but these two at least show the promise held in the hills of Nepal. Maybe it is time for a coffee tasting festival here in Kathmandu.

This ‘coffee crusader’ was recently (today) featured in the Nepali Times.

Bull has just introduced the macchinetta, also known as the caffettiera, moka pot, or simply the coffee pot, to Kathmandu. His mission: to change the way we drink coffee. “A lot of coffee served is not good,” he says. “It’s bitter, flavourless, burnt, chemical, too strong, too watery, served in buckets, old, cold…”

Bull says this, Bull says that. Don’t listen to Bull is all I can advise.

There was also another article which talks nicely about the development of the coffee growing (and coffee drinking) industry in Nepal.

http://www.nepalitimes.com.np/issue/2010/02/19/LifeTimes/16817

I am sure there are reviews of different types of (Nepali) coffee brands around, but in an effort to make an updated, democratic version, I hearby launch reviews of different types of coffee available in Kathmandu. And the reviewer is you!