There's nothing like a good cup of espresso. But it does have to be made right -- an electric machine may be nice, but a pot you put on the stove will give perfect results too.
Difficulty: Easy
Time Required: 10 minutes
Here's How:
- Open your espresso pot and fill the lower section with water to the level of the safety valve.
- If you have any fresh leftover espresso, add a few drops to the water.
- Fill the filter funnel with coffee. The coffee should be level with the top of the filter. Do not tamp it down.
- Put the filter in the pot, and screw on the upper section.
- Using a mocha pot (the kind you don't flip)? Set it on the stove, over a brisk flame.
- As soon as coffee begins to emerge, turn down the flame and let the rest slowly percolate through.
- The coffee is done when the upper section is full and just steam emerges from the spout.
- Using a Neapolitan pot (the kind you flip)?
- Heat, with the section containing the water down, until the water comes to a boil.
- Remove the pot from the burner, flip it, and let the water percolate through.
- Serve with cream, sugar, milk, lemon peel or brandy, as you prefer.
Tips:
- You must use coffee that's roasted and ground for making espresso. Standard American/North European drip coffee (even "espresso blends") won't work because they contain too many bitter oils.
- Though espresso coffee tastes stronger than drip coffee it has about the same amount of caffeine.
What You Need:
- An espresso pot
