Espresso pot – instructions for beginners and professionals
The espresso pot – A true classic among preparation methods that is celebrating its comeback. Alfonso Bialetti invented the cool jug with its octagonal look and his son Renato spread it worldwide. He was so loyal to his father’s invention that he had his ashes buried in an oversized espresso pot.
But is it really called an espresso pot now? This term is actually misleading, as strictly speaking the end product should not be called espresso (lower pressure, etc.). Unfortunately, the Italian name “Caffettiera” doesn’t quite fit, as it actually just means coffee pot. The more correct term would actually be moka pot – but not mocha, which would refer to Turkish coffee and its preparation, for example.
No matter what you call it, the espresso pot conjures up a really good, strong coffee. With less pressure but lots of style and charm!
Espresso pot Preparation simple
Step 1: Fill with water to just below the valve
Step 2: Grind the coffee and fill the filter with it – medium grind
Step 3: Place the jug on the stove
Step 4: Medium to high level
Step 5: Remove the jug from the stove when it hisses/sputters and the coffee flows continuously
Step 6: Serve and enjoy the coffee immediately
Espresso pot preparation for professionals
PRO tip first: Tinkering allowed!
With the espresso pot, the quantities of water and coffee are virtually predetermined by the pot itself. However, tinkerers can use a scale to measure the quantities more accurately. This allows you to perfect your coffee and adapt it to your own taste. The brewing time and grind can also be varied here.
Step 1 Preheat the water and fill in
Preheat the water for the espresso pot, but it should not boil. This step speeds up the brewing process so that the pot does not get too hot and the coffee does not taste bitter and metallic. Then fill the water into the lower part of the espresso pot up to the pressure relief valve.
PRO tip: To obtain a stronger, more concentrated coffee, the amount of water can be reduced slightly.
Step 2 Grind and fill coffee
The grind should not be as coarse (e.g. sea salt) as for filter preparations, but also not as fine (powdery) as for the portafilter. Insert the filter and fill it with coffee. Do not press down the ground coffee, but smooth it out. There should be no coffee grounds on the edge of the filter.
PRO tip: If the water between the upper and lower part runs out easily or the coffee tastes bitter, it may be that the ground coffee has swollen too much (varies depending on the coffee used). If this is the case, simply pour in less coffee next time or select a coarser grind.
PRO tip: Grind level
Coffee too watery = grind level too fine
Coffee too bitter = grind level too coarse
Of course, the taste also depends on other factors, but you can use this as a starting point.
Step 3 Set up the coffee: Open your ears!
Place the espresso pot on the stove over a medium to high heat. However, the pot should not get too hot, otherwise the coffee will burn and quickly taste bitter. The brewed coffee rises to the top, creating a hissing, bubbling sound.
PRO tip: To stop the brewing process and prevent the coffee from becoming too bitter, you can wrap the espresso pot with a wet, cold tea towel/towel to cool it down.
PRO tip: Depending on the stove, more heat or a longer brewing time may be required.
Step 4 Remove the pot from the stove: Open your eyes!
As soon as the coffee rises continuously to the top of the espresso pot, remove the pot from the heat. Increased water vapor coming out is another sign that the coffee is ready. Pour out the brewed coffee immediately or pour it into another container so that it does not become bitter due to the residual heat.
PRO tip: To stop the brewing process and prevent the coffee from becoming too bitter, you can wrap the espresso pot with a wet, cold tea towel/towel to cool it down.
Step 5 Enjoy your coffee
Which coffee for the espresso pot?
In principle, almost all types of coffee are suitable for the espresso pot. If you like it typically Italian, you can opt for darker roasts with a Robusta content – the coffee then becomes particularly dark and full-bodied. However, blends made from 100 percent Arabica with a medium roast are also very suitable for the espresso pot – the chocolatey notes tend to come through here. It can be difficult with light roasts with fruity, delicate aromas, as these are more suitable for filter preparations, but here too it is worth trying.
Here are the Coffeechecker recommendations for the espresso pot:
Espresso Manuel Caffè Gemelli
Vom Checker geprüft – Das ist unser Fazit: Aufgrund seines geringen Säureanteils eignet sich Espresso Manuel von Caffè Gemelli perfekt als Frühstückskaffee. Perfekt für den Vollautomaten, wo er seinen kräftigen Körper gut entfalten kann mit würzigen und rauchigen Aromen. Espresso Manuel ist für all jene geeignet, die einen Kaffee mit wenig Säure bevorzugen.
Alpenröstung Unbound
Vom Checker geprüft – Das ist unser Fazit: Kurz gesagt ist die Alpenröstung von Unbound ein vollmundiger Allrounder. Die dunkle Röstung sorgt für wenig Säure und intensiven Geschmack mit Noten nach Gewürzen, Nüssen und Karamell.
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Bristot Bio
Vom Checker geprüft – Das ist unser Fazit: Bristot Bio – Fairtrade & Bio mit intensiv-schokoladigen Aroma und Noten von Mandeln und Gewürzen. Mit der reschen Säure gerne als im Filter oder als Verlängerter.
Espresso pots at Coffeechecker
Of course we also have espresso makers in our range at Coffeechecker! The Moka Express from the traditional manufacturer Bialetti impresses with its high-quality workmanship and unmistakable design. Depending on which stove you use, you can choose between regular and induction. A little tip in passing: You should not clean the Moka Express in the dishwasher! Otherwise it is very easy to clean, a simple hand wash is enough.
Bialetti Moka Express 3 Tassen
Features:- aus doppelt gedrehtem, hochwertigen und polierten Aluminium- ergonomischer Griff- patentierten Sicherheitsventil- geeignet für alle Herdarten außer Induktion- leichte Reinigung per Hand (nicht im Geschirrspüler!)- 3 Tassen = 130ml
Bialetti Moka Induktion 4 Tassen
Features:- doppelschichtiger Wasserkessel- ergonomischer Griff- patentiertes Sicherheitsventil- innere Schicht besteht aus Alluminium- für alle Herdplatten geeinget inkl. Induktion- leichte Reinigung per Hand (nicht im Geschirrspüler)- Größe 150ml = 4 Tassen
The espresso pot in check – Conclusion
Per
+ environmentally friendly – no filter paper required
+ full-bodied coffee thanks to the fats and oils contained in the coffee, which remain in the coffee through the coarser sieve
+ produces full-bodied, strong coffee that is similar to an espresso (less pressure, longer throughput time)
Contra
– somewhat more time-consuming cleaning by hand
– pre-ground coffee is usually too fine for the espresso pot – fresh grinding yourself is better anyway 🙂
– the coffee should be served immediately. If it remains in the pot, the coffee grounds will otherwise burn
The espresso pot is therefore ideal for fans of Italian coffee who have a little time on their hands! With little cost and a little patience, you can make really good, strong coffee with this preparation method.
