My better half tries out a Stovetop Espresso Coffeemaker.
Abe here for my 3rd product review, and definitely the most challenging one so far. Making a good cup of espresso is like creating a perfect chemical reaction. And anyone who remembers me from 10th grade knows that I’m terrible at chemistry. I actually exploded a test tube once. A couple weeks ago I made a regular cup of coffee in the espresso maker, as the directions suggest, just to clear out any of the metal shavings that might still be floating around. Today is my first attempt at a real espresso, and it starts off pretty well. I got some beans at Intelligentsia that I carry home in my backpack. The backpack now smells delicious.
Step one, grind the beans. I know enough from coffee experts and common sense that freshly ground beans will yield a fresher tasting beverage.
Step two, use the limiter to reduce the amount of grounds in the espresso maker. I plan to use enough water and grounds for half of the expresso maker’s capacity.
Here’s the coffee grounds on top of the limiter. And I fill the base below halfway with filtered water.
Step Three, screw in the carafe to the base. Then set it over a medium flame.
After about 3 minutes there is a steaming sound, so I remove it and let it sit for half a minute.
One key direction from the instructions reads “Always allow the coffeemaker to cool down before opening it.” I forgot this step when I made my test batch a couple weeks ago and will certainly not be fooled again.
While the resulting espresso is not as disastrous as my chemistry experiments, it isn’t a total success either. It tastes like a nice strong cup of coffee, but not as strong as espresso. And there is no crema on top, which is disappointing. I’m not sure that this type of coffeemaker makes crema, but I’ll do some more research so I can perfect my technique.
My hope is to create something that looks and tastes more like an espresso that they serve at a restaurant, or at least like the results of the Nespresso machine that my cousins have. That yields a nice crema everytime, but is not very sustainable, since every cup necessitates a spent plastic pod that isn’t recyclable.
The coffee is still satisfying though, giving me the caffeine jolt that I need. Hopefully I’ll post a prettier picture once I do more research. And figure out how to get that crema on top.
Espresso Experts – any advice for my husband?