italian stove top coffee m/c

[Dragon]

what is the best way to make a good espresso with one of these?

[nicwing]

You can never find a Monkey when you need one can you?

I am looking forward to the response to this........

[Big_T_UK]

A friend loves the little stove top metal things and I have been meaning to grab one from TK Max as they insanely cheap. I have to grab Jimmeh one also, say around the three to four cup size as the really small ones aren't so good.

The only experience in actual use is on the hob of an AGA which produced great coffee. The grind of the coffee is important as always, not as fine as espresso machine grind.

Sorry, I am waffling and have little of value to say. Lascaux may have some words of wisdom but Monkey66 is the real coffee god on here.

T.

[kingcohiba]

Are you talking about one of these? I use one of these to make my espresso. Works great. They use these a lot to make Cuban coffee too. Really works nice. You can get these at any store or gas station in Miami!

And for these my espresso is ground almost to a powder! Very very fine.

[Lee Nub]

I had my Grandma's (Italian) old one, but it got lost years ago

[Soulmanure]

I have a Bialetti I've been using for years. Pretty straightforward to use: grind fine (espresso setting), fill up the little cup and pat down on the coffee to make the coffee compressed (key for making sure the coffee comes through). Put on a burner until it boils.

The only trick I can suggest is that once the coffee starts coming through into the top, you can turn off the heat so the coffee doesn't burn.

Definitely a rich cup o' joe.

[Lascaux]

yeah ive got a stovetop but i have trouble getting the right grind with my cheapo electric burr grinder.

i generally find a low heat, slow boil works better and definitely not as fine a grind as you would think

monkey... we await your input!

[monkey66]

The Mocca-pot / stove-top has served millions of Italians for a long time.

It's genius is it's simplicity and it's single biggest flaw is it requires boiling water to work and this is too hot for good coffee.

So to get the best we want to minimise this temp issue.

1. Freshly ground high quality coffee (this is a given)
2. Try not to grind too fine. The finer the grind the more pressure will be needed to brew (and subsequently higher temp)
3. Try to use a lighter roasted bean as these perform best with higher temperatures. I would avoid a traditional 'dark espresso' type roast. Take a look at suppliers like Hasbean who tend to under-roast a little.

[Soulmanure]

I've had issues with less fine grinds where the water doesn't come through--has this ever happened to you guys?

[Boss Hog]

I had my Grandma's (Italian) old one, but it got lost years ago

How did you lose your Grandma????

[Lee Nub]

Lmao

[daverave999]

My only advice is to use low heat, otherwise all the water blasts through in one go...

[nicwing]

Monkey's the man, I think he should change his name to The Barista!

My advice...drink tea!

Cup, bag, water - sorted!

[Lascaux]

eww you're a bag man??

there was i thinking you'd be all loose and leafy

[Dragon]

The Mocca-pot / stove-top has served millions of Italians for a long time.

It's genius is it's simplicity and it's single biggest flaw is it requires boiling water to work and this is too hot for good coffee.

So to get the best we want to minimise this temp issue.

1. Freshly ground high quality coffee (this is a given)
2. Try not to grind too fine. The finer the grind the more pressure will be needed to brew (and subsequently higher temp)
3. Try to use a lighter roasted bean as these perform best with higher temperatures. I would avoid a traditional 'dark espresso' type roast. Take a look at suppliers like Hasbean who tend to under-roast a little.

Thanks.

I have struggled to get a nice crema. What do you think could be the reason for this. Also, how hard should I pat down the coffee?