Posted by Rachel | Posted in Coffee and Accessories | Posted on 27-06-2008
Tags: bialetti, coffee, espresso, howto, stovetop, stovetop coffee maker, stovetop coffee percolator, stovetop coffee pot, stovetop coffee roaster, stovetop coffee roasting

Italian stovetop espresso maker – to tamp or not to tamp?
My cappuccino maker died a sad death recently (oops, I left it on for about 36 hours). So I’ve hauled out the old aluminum Italian stovetop espresso maker and a nifty plastic milk frother I bought at Ikea. I’m making a tasty coffee, but I’m not tamping too hard – more just pushing a little and leveling off.
Will I get a better cup of coffee if I tamp? I realize I could just give it a try myself, but if it doesn’t work, it takes too darn long to cool that thing off before I can make another cup.
On electric espresso machines you tamp to compress into a puck. You also need a super-fine grind.
On stove-top pots you should never tamp; the coffee grounds will expand when wet (pretty much tamping themselves). Just use a medium-coarse grind and pour into the filter basket in a mound.
StoveTop Coffee Roasting in a Wok 1
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Northwest Glass Yama SY-8 40-Ounce Stovetop Coffee Siphon, 1-Unit $35.00 This is a 8-cup stovetop coffee siphon, (40-ounce) with a black handle. For brewing and serving the perfect-cup of coffee. A wire grid is included for use on electric stoves, the grid is not required for gas stoves. Always use medium or medium high heat. Dishwasher and microwave safe. This is a great price for this style of coffee brewing.. Plus we always carry replacement parts…. |
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Rapid Brew Stainless Steel Stovetop Coffee Percolator, 2-12 cup $36.94 Rapid Brew Stainless Steel Stovetop (non-electric) Coffee Percolator makes 2-12 cups of fresh-perked coffee fast, easy and full of flavor. Perking process allows exact brew strength control. Made of sparkling high-luster heavy gauge 18/8 stainless steel with clear glass cover knob to observe brew strength. Has Permawood wood grain handle, permanent cup markings and is dishwasher safe…. |
