Help Me Perfect My Stovetop Espresso Maker Coffee
I recently bought a stovetop espresso maker. I read the instructions on the box and also searched online for tips. Instructions and online tips say to heat it on low heat. It takes at least 20 minutes to make the coffee this way, which I didn't realize when I bought it.
Is there a way to speed up the process? Also, how do I know that it's completely ready? I listen for it but there's always some water left in the bottom chamber. I use an electric stove, which might be the problem.
Advice on making the perfect espresso stove top?
Thanks.
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24 Comments:
Can you link to a photo of the espresso maker you're trying to use?? If it was a recent purchase, I'm guessing it's something like this.
I had a stovetop espresso maker that had a frothing arm! It called it "the cheapest cappuccino machine on the planet." It looked like the bottom of this pot but with a frothing arm.
OMG, it looked just like this but for a fraction of the price! FWIW, it made really good espresso and the frothing arm worked like a charm.
therealchiffonade at 1:32PM on 01/11/09
I am either the first person or the last person you want advice from--take your pick. I have had several of these coffee makers. MY problem was putting it on the stove and walking away. DO NOT DO THIS. I was taught to use high heat and it works fine as long as you DO NOT WALK AWAY. If your coffemaker is metal I see no reason why you can't increase the heat. Make sure the coffee grounds come to the top of the basket loosely (don't jam it down--kind of like a dip and sweep method).When you think it's ready it is ok to take a little peek to see if it's done. If you add sugar to make Cuban coffee put the sugar in a regular coffee cup and add just a little of the coffee and mix well then add it back to the rest of the coffee and mix again. Oh and never, NEVER use soap when cleaning, just hot water and a scrub. By the way my inlaws bought me a electric espresso maker--problem solved. Good luck and here's to the awsomeness of espresso!!
finsbigfan at 1:34PM on 01/11/09
@therealchiffonade: It's the 3-cup version of this one (not bought in the UK, but in Toronto's Chinatown).
CanadianFoodieGirl at 2:58PM on 01/11/09
I have that one too! (Along with the little half-pot version with the frothing arm.) This kind takes a huge amount of guesswork out of stovetop espresso. My mom had a variety of sizes of these including a HUGE one she used at her garment factory every afternoon. She'd make espresso for the whole shop.
I'd offer the same advice as finsbigfan did ^ with the same caveat - high heat but don't walk away. I don't remember coffee taking 20 minutes to brew in your type of pot, no matter how much I was making.
Will you look at this contraption? I'm intrigued...LOL.
therealchiffonade at 3:10PM on 01/11/09
This is the way Cubans have their expresso coffee from those stovetop coffeemakers... I made my dad his coffee this way for YEARS when I was growing up...
- Fill the bottom part of teh coffeemaker with water, but the water should only reach right below the valve. The water should not be above it.
- Fill the part where the coffee goes with strong coffee - if you have access to Puerto Rican coffee some good brands are Yaucono, Yauco Selecto... Cuban coffee - Bustelo. Fill this well with plenty of coffee flour... it should be a tight fit.
- Place the coffeemaker on the stove at medium-high heat. Leave the top of the coffeemaker up so you can see when the first drops of brewed coffee come out
- While the water boils and the coffee brews, in a pyrex measuring cup place about 4 tbs of sugar. My dad used white sugar... I have never made it with any other kind... it might work with brown sugar, but I do not know
- When you see the coffee starting to brew... take this first squirt ("chorrito") of coffee and pour it onto the sugar. Return the coffeemaker to the stove to finish brewing.
- Whisk the coffee and sugar mixture well with a spoon - it will form a brownish sugary paste
- When the coffee finishes brewing, turn off the stove and pour coffee onto the sugary paste - this will form a nice foam on top of the coffee, as any good expresso should have, and it will be sweetened perfectly.
Serve onto expresso demitasses and drink alone or onto a larger cup and add milk or cream, whatever you prefer.
Believe it or not, I have made this numerous times, but I have never drank it. I am not a coffee drinker.
MadelynRodriguez at 6:54PM on 01/11/09
I agree with commenter MadelynRodriguez and just adding here:
When keeping the lid of the espresso maker open, if you balance an inverted teaspoon/tablespoon over the perk pillar, handle of the spoon heading off over the pouring spout (sorry for the weirdly worded description) this will stop the sputtering spray that usually makes a mess as the last of the water perculates up.
kimonkey7 at 11:41AM on 01/12/09
I just got a bialetti moka express,my first eXpresso(according to Shamdra) lol..maker .I use medium high heat and when the coffee's done I can hear a hissing sound as the bottom of the pot empties,but my only complaint is no crema.Any idea's?
onepercent99 at 5:27PM on 01/12/09
BTW....I'm not a catfish farmer selling anything....lol
onepercent99 at 5:44PM on 01/12/09
Like some said, Medium to Medium-High heat is fine. However, I was told by an Italian that as soon as you hear the botton start to boil you should remove it from the heat. It is normal for there to be some water left, if it completely evaporates it can start to damage your coffee maker. Also, I don't think anyone has mentioned to NOT clean the coffee maker with soapy water or scrub brush. I rinse mine out everytime, and every week or so just lightly wipe it out with a paper towel. I have seen stovetop espresso makers in Europe that look completely brown and gross on the inside but make the best coffee. The oils in the coffee coat the metal and protect the coffee from tasting like metal. Hope this helps!
arrestedzeppelin at 11:12AM on 01/13/09
@ onepercent99: I was informed by the wonderful roaster at Roja's Roastery in Lambertville, NJ that not enough pressure builds up in the Moka Pot to produce crema, but I think the coffee tastes amazing anyway!
Also, don't scrub your pot clean because that will loosen the aluminum oxide that might be forming and there have been links to Alzheimer's. Bialetti actually just started making a stainless steel one i hear...
djtcf1 at 3:56PM on 01/13/09
Medium-high or high heat will burn your coffee - it will not taste good. The guideline my Bialetti instructions offer is never to let the flame be bigger around than the bottom of the coffeemaker itself, which for my 6-cup model is around medium. (Obviously not a guideline that works for an electric stove.) If you've got a smaller guy, use lower heat - maybe try medium-low? The coffee does take awhile to make this way, but that's simply part of the joy and sorrow of the Moka - the joy being delicious espresso for a tiny fraction of the cost of a fancy espresso-maker.
producestories at 4:10PM on 01/13/09
try this, similiar to what MadelynRodriguez suggested.
http://www.ineedcoffee.com/06/moka/
ebpizza at 7:27PM on 01/13/09
exposing the grinds to heat for prolonged periods of time without extraction will cause it to taste bitter. what you do is preheat the water before putting it in. stumptown coffee, one of the country's best roasters, has put some directions for perfect moka pot coffee:
http://stumptowncoffee.com/guides/3
davedavedave at 11:55AM on 01/17/09
I wrote about my lovely Bialetti stovetop espresso maker and after a year of having it I think I perfected my technique:
http://gastrogirls.wordpress.com/2008/08/10/coffee-collabo/
Hope it helps!
xo,
www.gastrogirls.com
GastroGirls at 8:47PM on 01/17/09
I microwave the water for 2:00 min then add it to the lower chamber of the pot. Then heat as normal. As soon as it starts to boil and come up through the pot I remove it from the heat.
jkdrummer at 10:19AM on 01/19/09
I have a German perfectionist friend that told me to keep the top open until it is about to spurt all over. Then close it for the final bit. Supposedly by keeping it closed it will create condensation on the lid that drips back down and dilutes the espresso.
I also keep the heat at about med-high.. i have a 3 cup which is fairly small in the world of Bialetti Moka Express. Another reason to keep the heat down from full blast is that the handle will melt and burn in the lowest area making your Moka Express look sad.
shiso at 1:33PM on 01/19/09
There are a few people hinting at Aluminum being potentially bad for you. Does anyone have "real" worries about this.. should I???
Should i trade in for a stainless machine?
shiso at 1:34PM on 01/19/09
I bought one of these pots for $10 at a flea market a few years back and went online to find some directions. From there, I just played it by ear. This is what I do -
I put the water in the bottom up to the hole (just below it)
I fill the espresso holder with a small tablespoon and I don't pack it in (I learned if I do that that the coffee doesn't brew at all)
I put the pot on MED heat on my stovetop and I stay in the kitchen.
When I hear the perking, I look inside and see if it is coming out. If so, then I stay right there. I notice that the perking slows down as the coffee comes to the top.
When it looks like it is about 3/4-1" from the top, I turn off the heat and let it sit on the stovetop for 5 minutes and then I move the pot, with pot holder, to something that can hold the heat and not ruin the counter top.
I wait 5 minutes and then I pour it carefully into a small espresso cup.
I serve it with a tiny demitasse spoon that was my husbands grandmothers!
Yummmy.
I don't wash out the pot. I rinse it out well, let it sit upside down for a day to make sure that the water drips out. Then I turn it back over and let it sit out for a day or so. I put some paper towels inside, put the whole pot back together and when I need it, I pull out the paper towels and start again.
Good luck.
RisaG at 2:38PM on 01/19/09
W00T, I made the weekly newsletter as a popular post and "This Week's Tasty 10"! Now I just need to get quoted in the "Look Who's Talkin'" feature. :)
(Come on, I can't be the only regular commenter who looks for their name in the feature- and yet, I don't like seeing my real name in Google results. :D)
CanadianFoodieGirl at 3:39PM on 01/19/09
ONEPERCENT 99, A moka pot will give you a small amount of crema. I have found if you use the right grind and a very fresh roast of coffee you will get the sought after foam. If you feel you need crema i would suggest you get a brikka pot .A brikka is a updated moka pot. they sell for around 50 bucks. go to youtube and type in brikka to see it in action.
Doogie at 6:11PM on 01/19/09
There are a few people hinting at Aluminum being potentially bad for you. Does anyone have "real" worries about this.. should I???
Should i trade in for a stainless machine?
The worry people have with Aluminum is that it may cause Alzheimers. There have been no studies that prove this. People in Italy have been using these pots for years and have no high rate than anywhere else. Coffee from the stainless models are Not as good as Aluminum. So me being a non doctor coffee lover would say no dont trade the classic in.
Doogie at 6:18PM on 01/19/09
OK. Two more cents worth. I put my moka pot on my electric burner on the outer edge on high. No problem. Espresso in about 4 minutes. I don't try to do foam. I use my Moka when my Jura Capresso is out for repair. If you want a truly outstanding espresso with beautiful crema and can afford to spend about $900, get the Jura Capresso, the cheapest one. E8. It grinds the beans and makes the espresso. Yummmmmm.
kauairosina at 1:21AM on 01/20/09
@djtcf1 and @onpercent99 a moka pot will not make a true espresso with crema. There is not enough pressure. What you end up with is really just strong coffee. That said I use one and I am quite happy with it. I agree with the commenters that said not to walk away.
bobbob at 9:35AM on 01/20/09
I understand that use of low heat helps preserve the rubber seals of the pot. You must ensure that the pot is taken off the heat as soon as the flow starts coming to an end - never ever let the coffee boil in the pot!
gumboid at 9:05PM on 01/26/09