Espresso Homepage

Question: Questions about stove-top espresso makers...?

(Posted by: originalkoer on 2010-01-12 15:03:32)

How's the best way to operate a stove- top espresso maker? Is espresso coffee optional? What's the difference between this espresso and espresso from fancy, expensive machines?

Posted by: weldingdrums on 2010-01-12, 15:56:32

Espresso coffee is just dark roasted coffee that is ground very fine. It is best to use this over regular coffee because it will be full flavored and less bitter. The main difference between espresso and regular coffee is that hot water is forced though the coffee grounds at a certain pressure to make espresso, where only gravity is used to pull the water threw the grounds with drip coffee. There are three basic types of espresso machines. True espresso is made by properly heated water being forced through the coffee grounds at a proper pressure via a piston. It is hard to find one of these machines for under $500 and they can go up into the thousands. But if you want espresso comparable to a coffee shop this is the only way to go. The second type of machine are the ones with the big screw cap on top (such as the Mr. Coffee ones at Walmart). This type heats up the water in a pressure chamber and once the pressure reaches a certain point it is then forced through the coffee grounds. This type works alright but it is not going to taste like coffee shop espresso. The last type of espresso machine is the stove-top one. This machine is nice because it doesn't take up much space and is inexpensive. To operate one of these you fill the bottom part with water up to the line. Then fill the screen with coffee grounds and screw the device together. This machine works similar to the screw cap kind. The water boils and as pressure builds up it is forced through the coffee grounds. Once again you will not have true espresso with this machine. But they do work very well for the price.

Posted by: singletrack65 on 2010-01-12, 18:36:52

Http:/ / coffeeresearch.org/ espresso/ definitions.htm zaccardis.com/ definition-of-espresso.html Espresso is coffee, just made with water under pressure (not dripped or steeped). It has nothing to do with roast level (see second link). Most people consider it 'real' espresso only if it's made with a 15-bar machine with fine ground coffee compressed into a puck, but a good stove top moka pot can make a great substitute. In fact more Italians use a moka pot like this coffeegeek.com/ reviews/ vacpots/ bialettibrikka than a fancy machine. The Brikka is the only moka pot that can make espresso's signature crema. Besides, a good espresso machine needs an expensive grinder to make the grounds fine & even enough and a moka pot works with medium grind coffee. The best things about a Brikka is that it's easy to maintain, doesn't take up the whole counter, leaves money in your pocket, and can still be used to make a rich coffee Americano by adding hot water to your cup after the espresso or a tall black by adding the espresso to a cup of hot water. The difference is that an American destroys the crema while a tall black preserves it. Other than that, they pretty much taste the same. I have this machine wholelattelove.com/ Rancilio/ ra_silvia_2009.cfm?CMP= BAN-WLL-CoffeeGeek-RancilioSilvia but I use my moka pot more often.