Espresso makers
Posted by Mark Sullivan on Sunday, April 17, 2011
Under: Coffee
When I moved to Portland, I started experimenting with making espresso. This was the first time that I had done it - in the past, I had made coffee using the French Press, which was in itself quite the endeavor for me. It was so easy to mess up the coffee in that machine - it was a delicate balance of timing and quantity. Anyway, for those that don't know too much about the traditional espresso stove-top makers, here's a picture: Moka Pots.
I found out while browsing the web that they're called "Moka Pots," though I'm not sure where this word comes from. Does anyone know? It seems like it many have been the origin of the word, "Mocha," or something.
Anyway, I've found that it's been an interesting, and sometimes challenging experience. Making the right espresso, which has a good taste and is not too bitter or too sweet, does involve some careful preparation. It's also good to do it quickly and just pray to the coffee gods that it comes out right. For me, the first step is finding the right espresso beans and then grinding them to fit "my style." I generally use the machines at the stores (I don't have my own, but I'm thinking about getting one), and they range from good ---> bad. At Trader Joe's in Portland, I have discovered that there machines are not always the best - those red devils are all broken up and if you grind them on the espresso/fine grind tab, it usually grinds them so they are coarse, which is what you want if you're using the french press or a regular drip coffee maker (I think). At New Season, their machines are generally better and grind the beans the appropriate way.
To make the espresso, I use the style that my friends in Berkeley/Oakland taught me: Pour the espresso beans into a cup, and heat up some milk so that it foams, and throw some of that good stuff in there. I generally do about 1/3 espresso, and 2/3 foamy milk; but if I really want a "kick" in the morning, I'll do half/half. That's pretty bold, though.
I find that I enjoy my espresso/latte creation more if I'm planning to ride my bike to work after. Getting some good coffee in my system before my bike ride gives me the "right" amount of energy to start the day. I usually eat something as well, like yogurt/granola/blueberries, or peanut butter/jelly spread on toast, or some cereal. People say that it's good to eat protein in the morning, like eggs or beans, but I'm not really into that -- I feel like that stuff's good on the weekends or eating with good friends.
I'd like to hear others advice about their way of making espresso and/or coffee. What are your routines and/or practices? Do you have any other ways I can develop my morning coffee routine just to mix it up?
I found out while browsing the web that they're called "Moka Pots," though I'm not sure where this word comes from. Does anyone know? It seems like it many have been the origin of the word, "Mocha," or something.
Anyway, I've found that it's been an interesting, and sometimes challenging experience. Making the right espresso, which has a good taste and is not too bitter or too sweet, does involve some careful preparation. It's also good to do it quickly and just pray to the coffee gods that it comes out right. For me, the first step is finding the right espresso beans and then grinding them to fit "my style." I generally use the machines at the stores (I don't have my own, but I'm thinking about getting one), and they range from good ---> bad. At Trader Joe's in Portland, I have discovered that there machines are not always the best - those red devils are all broken up and if you grind them on the espresso/fine grind tab, it usually grinds them so they are coarse, which is what you want if you're using the french press or a regular drip coffee maker (I think). At New Season, their machines are generally better and grind the beans the appropriate way.
To make the espresso, I use the style that my friends in Berkeley/Oakland taught me: Pour the espresso beans into a cup, and heat up some milk so that it foams, and throw some of that good stuff in there. I generally do about 1/3 espresso, and 2/3 foamy milk; but if I really want a "kick" in the morning, I'll do half/half. That's pretty bold, though.
I find that I enjoy my espresso/latte creation more if I'm planning to ride my bike to work after. Getting some good coffee in my system before my bike ride gives me the "right" amount of energy to start the day. I usually eat something as well, like yogurt/granola/blueberries, or peanut butter/jelly spread on toast, or some cereal. People say that it's good to eat protein in the morning, like eggs or beans, but I'm not really into that -- I feel like that stuff's good on the weekends or eating with good friends.
I'd like to hear others advice about their way of making espresso and/or coffee. What are your routines and/or practices? Do you have any other ways I can develop my morning coffee routine just to mix it up?
In : Coffee