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What are the differences in the coffee made from a moka pot vs. a pour-over? Does one extract more of the beans' oil than another?

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Pourover methods tend to use a paper filter which prevents oils from flowing into the coffee. Pourover is also brewed at a low pressure and a higher coffee to water ratio, giving the coffee a gentler, tealike taste. Moka pots are closer to espresso in terms of intensity and pressure, and does have more body and a richer flavour. I personally prefer pourover coffee but everyone has their own tastes.

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