How to Make a Stovetop Espresso
How to Make a Stovetop Espresso
1. Fill the base with water up to the safety valve.
2. Insert the funnel.
3. Fill it with ground coffee without pressing it down.
4. Screw the top section to the base and place it on a low-medium heat.
5. Within a few minutes you will have a delicious Italian espresso.
Originating in Australasia. Similar to the latte and the café au lait. Smooth, velvety texture.
It is prepared by pouring microfoam (steamed milk from the bottom of a pitcher) over a single shot (30 ml) or double shot of espresso.
Served in a 150–160 ml cup.
Originating in Italy. Similar to the flat white and the café au lait.
It is prepared by pouring steamed milk, with a layer of foamed milk approximately 12 mm thick on the top over a single shot (30 ml) or double shot of espresso.
Served in a 240 ml glass or cup.
Short black is an Australasian synonym for the basic espresso.
It is prepared by pouring a double shot of espresso. Usually served with sugar.
Served in a 80 ml glass.
Originating in Italy.
It is prepared by pouring 1/3 steamed milk, with a 1/3 layer of microfoam on top over a 1/3 espresso. Often topped with cinnamon or shaved chocolate.
Served in a 150–180 ml cup.
New Zealand coffee expert, David Burton, shares his tips for selecting and grinding coffee beans.
Coffee is a perishable product so the flavour profile changes over time. As coffee starts losing its freshness, bitter and astringent flavours start to appear.
Determine what kind of coffee you enjoy: mild or full-bodied; floral-tasting or nutty and so on.
If you prefer a stronger brew, you’ll want to go for a full-bodied roast rather than a darker roast. And if you like it even stronger, just use more coffee.
Store coffee beans in an airtight container in a cool, dry place.
A very important step to making the best coffee is the grinding process, and different types of grinders will give you a different result.
Essentially, there are two types of grinders – burr and blade. While both types will do the trick, you’ll get the best cup of coffee when using a burr grinder.
Burr grinders crush the beans between a moving grinding wheel and a non-moving surface, giving a finer and much more consistent grind.
The blade grinder cuts up the beans, and the fineness depends on how long you let the grinder run. The blade grinder will give you coffee that is uneven in size which will result in an inconsistent brew quality. Another downfall is that if you are grinding finely the beans will be in the grinder for a longer period of time creating significant heat from the blades. This will give your coffee a burned taste.
Blade grinders are fine for basic use, but if you want to get more out of your coffee beans, consider using a burr grinder.
1. Ensure the grind setting is right for the method of application i.e. plunger or stove top.
2. Only grind the amount you need for the coffee you are going to make.
3. It is important to use the right amount of coffee.
You can create rich, velvety and smooth milk without investing in an expensive espresso machine.
1. Fill the Bialetti Tuttocrema no more than 1/3 full with milk. Blue top milk will give you the best result but any milk will be fine.
2. Place Tuttocrema on the stovetop (without lid) on a medium heat until milk is approx 70 degrees.
3. Remove from heat and insert frother. Pump 3-4 times and remove frother.
4. Surf the milk – swirl the jug for a few seconds – this will allow the milk to be velvety and creamy.
5. The microfoam (which is what you want for a Flat White) will rest at the bottom of the jug so use a spoon to hold back the top foam while pouring.