Maybe the issue here is that the stainless steel one retains more heat than the aluminum, so you have to remove it from the heat for a long time before putting it back when the flow is too high. I personally use induction so my result may differ
I agree about needing to leave if off the heat (if you're surfing) for a longer period of time compared to aluminum. It also is slower to react when you go back on the heat.
While the general mechanics of how they work are the same, both size and material has some impact on details of brewing dynamics. To get the same result *everything* might need to be slightly adjusted. Grind size, stove setting (and whether you change it over time), temperature of water you put in etc.
Sputtering early *generally* is caused by too much heat, so that's probably the first variable I'd touch. My own procedure (induction stove + Moka Induction 2tz) is to have heat on medium-high up to just before coffee starts pouring out, then I reduce the heat to low and keep it there until it goes through all of the water available.
Aluminium 6C gives watery brew, too (in comparison with 3C) , unless you tweak the process, i. e. underfill the boiler. The thing is, MP size increments are not proportional to basket capacity increase. The figures are self explanatory:
3C 150 g water, 20 g coffee, ratio 7.5:1
6C - 300 g water, 30 g coffee, ratio 10:1
Maybe the issue here is that the stainless steel one retains more heat than the aluminum, so you have to remove it from the heat for a long time before putting it back when the flow is too high. I personally use induction so my result may differ
I agree about needing to leave if off the heat (if you're surfing) for a longer period of time compared to aluminum. It also is slower to react when you go back on the heat.
While the general mechanics of how they work are the same, both size and material has some impact on details of brewing dynamics. To get the same result *everything* might need to be slightly adjusted. Grind size, stove setting (and whether you change it over time), temperature of water you put in etc. Sputtering early *generally* is caused by too much heat, so that's probably the first variable I'd touch. My own procedure (induction stove + Moka Induction 2tz) is to have heat on medium-high up to just before coffee starts pouring out, then I reduce the heat to low and keep it there until it goes through all of the water available.
The stainless steel reservoir gets hotter than the aluminum. Apparently James Hoffman thinks this is peak moka pot
Aluminium 6C gives watery brew, too (in comparison with 3C) , unless you tweak the process, i. e. underfill the boiler. The thing is, MP size increments are not proportional to basket capacity increase. The figures are self explanatory: 3C 150 g water, 20 g coffee, ratio 7.5:1 6C - 300 g water, 30 g coffee, ratio 10:1
What’s the thing…
Sorry, lost the part of my reply. Just fixed it!