Basic Cooking: How to Make Espresso on the Stove
Basics, Equipment, Non-Alcoholic Drinks — By Jessie on February 18, 2009 at 7:32 pm
Now, I know that I’m treading on hallowed ground for some, discussing how to make espresso.
Like beer and good wine, espresso is one of those things that folks are very particular about. (Espresso afficionados out there, please be kind!)
I’m not an expert barista—or a super fussy coffee person—by a long shot. I’m just a girl who likes a strong cup of coffee. I drink my coffee and espresso black. And as long as I start with a quality ground espresso, I’m generally very happy.
This how I make espresso at home. (In fact, it’s how I made the espresso that went into my Gentlemen’s Brownies.)
It doesn’t yield quite the same brew that you get from a professional machine or coffeeshop, but this is the way that a lot of us know espresso: Made at home, by an aunt or a grandmother, on the stove, using what’s traditionally known as a moka pot.
I love my trusty stovetop espresso maker. I’ve had it for years and it never fails to make delicious espresso. Mine is made by Bialetti and looks like this:
The Moka Pot: What does it do and how do you use it?
This little guy is basically a stovetop percolator designed especially for espresso.
Simply fill the bottom with cold water, fill the filter with ground espresso, and set it on the stove to boil and bubble away. As the water heats, it’s forced up through the ground espresso in the filter, and into the empty pot above.
Stovetop espresso makers generally don’t make enough pressure to produce a thick, top layer of crema—that mocha-colored, foamy emulsion that you see at cafes. For homemade, that’s just fine with me. It’s still a mighty fine, strong cup of coffee.
One thing to note about this kind of pot. Depending on how hard your water is, this type of pot can develop a mineral buildup on the inside. Italian specialty stores sell little tablets meant specifically for getting that deposit off.
If you make your espresso differently, I’d love to what you do. (Do you only use spring water? What’s your favorite brand of espresso?)
Here’s my method.
A step-by-step guide to making espresso on the stove
Disassemble your pot. It’ll come in 3 pieces: the bottom chamber that holds the water (left), the filter basket that holds the ground espresso (center) and the top part which holds the brewed espresso (right).
Fill the bottom part with cold water.
Don’t fill it past the steam valve (that little round brass thingie):
Next, nestle the filter basket into its place on the bottom of the pot.
Fill the filter basket with ground espresso.
Fill it right to the top, then smooth the espresso down so it’s fairly level.
Set the top of the espresso pot on the body and screw it tightly into place.
Set the pot on the stove over high-ish heat. Because it’s a smaller pot, I turn the heat up high enough so that the gas flames cover the bottom of the pot, but don’t lick up the sides.
Keep the lid closed. (I opened mine a few times to snap these pics.) It will take a few minutes for your water to get hot enough to start brewing the espresso.
After a few minutes, the espresso will start to pour out of the center of the pot.
It will trickle out at first.
And then pick up in speed and volume.
When your pot is a little less than halfway brewed, it should be pretty much gushing.
Peek a little if you like, but do keep the lid closed as it brews. Once it gets going, the pot fills up very quickly and can spit, sputter and let off a fair amount of steam.
How to Make Espresso on the Stove: How do you know when the espresso is done?
Good question. Use your ears—then your eyes.
When the espresso is brewing, you’ll hear it bubbling and splashing about in the top of the pot. When those happy sounds taper off, lift the lid and take a peek. If the espresso has stopped pouring out of the center, your pot is done. It’s really that simple. Remove the pot from the heat immediately.
How to Make Espresso on the Stove: Serve and enjoy!
Now, what you do next depends entirely on how you want to serve your espresso. You can pour steamed milk into it for a cappuccino. You could add hot water to it for a cafe americano (one of my favorite things to do).
Or, you can serve it straight in demitasse cups.
Enjoy!
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31 Comments
Thanks for this Jessie! I am going to be looking for the espresso maker!
Oh, fantastic!
The other thing I forgot to mention about these pots is how inexpensive they are compared to most espresso machines. You can usually find one of these little guys for $20-$25.
Cheers!
+Jessie
Espresso, How I love thee! hehehehe Now this makes me want to go out and buy an espresso maker since I see how easy it is to make and inexpensive as well!
Oh, you should totally get one! They’re a lot of fun to use.
+Jessie
mmm. i just adore espresso. when i lived in italy, everyone made it on the stove top. fancy machines were for coffee shops. yours look lovely, i really like the pictures
Hehe, yeah this is how most folks I know do it at home, too. Thanks so much.
+Jessie
Oh how I miss my Bialetti pot… I had one in college and then graduated to a “real” espresso machine. The bialetti pot did make such good coffee!
Hehe, yeah, if we had more counter space, I think I’d consider getting an electric machine. The Bialetti does make such good coffee, tho.
+Jessie
Wow. I’ve always wondered how these things work. Despite my caffiene addiction, the coffee bean is a relatively new friend. I can barely use my French Press without injuring myself.
Thanks for posting this!
Hehe, oh happy to help, honey pie.
They’re great fun and make super strong coffee.
Ya know…I used to have a French press, and I wonder what’s become of it. Hmm.
*runs down to the basement to look*
+Jessie
Love those pictures of the steaming cup! Lovely! I actually switched to a stainless steel moka pot because of reading conspiracy theories about aluminum causing health problems. Works just as well as the bialetti.
Thanks so much! Yeah, all that news about aluminum is a little unsettling. If I may ask, what brand did you get and how do you like it?
+Jessie
I make cafe cubano or cafe con leche like this all of the time! Cafe cubano is made the same way except that you mix in sugar to the espresso grinds prior to making your espresso. You *can* add the sugar after brewing but it really does make a noticeable difference. If you wish to do it afterward, it’s best to have sugar already in the cup and stream the espresso in slowly while stirring.
Cafe con leche is cafe cubano mixed with hot milk. It’s great with breakfast
Oooooh cafe cubano. I totally forgot about that! It’s so, so good!
Years ago now, I lived around the corner from a little Cuban joint, and they made the most amazing coffee. And now I know how they did it!
Thanks so much for sharing!
+Jessie
I am one of those people who likes good coffee made in lots of different ways. I won’t even tell you how many coffee makers I have in my home. Sometimes I want a nice strong cup of percolated coffee, other times, something with a good thick crema, and still other times, a press pot of moka pot.
I will say that I have two moka pots – one aluminum and one stainless steel. If you can find the stainless steel variety and can afford the slightly higher price, I recommend it for a slightly less “metallic” flavor.
Hehe, I’ll never tell about all your coffee pots
Thanks, hon!
+Jessie
That is beautiful and sooooooo fresh I love it, however is missing the espresso crema (for some), there are two ways of achieving this one is to have and identical machine (which I have one) that pours straight into espresso cups, fundamentally working the same way.
Another is to mix a a coffee spoon with a drop of two of water and mix really well until a creamy white paste is achieved, mix that in with your espresso and there you are, or if you like sugar, put a spoon (tea) of coffee one of sugar again a couple of drops of water mix well till cream paste forms and put a little or all in your espresso. Well done thx for sharing xxx
Rico! Thanks so much.
(And thanks for dropping by!)
+Jessie
I have one of the stovetop cappucino makers from Bialetti, and have been curious to pick up an espresso maker as well. They’re neat little devices
Hey this is a super idea. I have seen it used before. if you wish to clean the valves, try running your moka with some water mixed with a bit of vinegar (sans coffee of course). That should clean out mineral deposits and remove those alkaloid based coffee stains (if any)
http://blogs.creativeloafing.com/dailyloaf/rishi/
What a great article and photos, congrats! I just published one on Bialetti on my blog and received a question from one of my readers on how to use the moka! I will send her your way for sure.
In the meanwhile you are all welcome to take a look and join in over at ItalianNotebook.com (a free daily email from Italy).
Ciao da Roma!
GB
Hi,
What a great picture tutorial! Thanks! I was just wondering how you got that orangy-yellowish colour in your espresso? Mine always turns out black and tastes a little burnt
Thanks
Thanks so much, Alex!
Hmmmm, I’m guessing that the color difference might have something to do with the brand espresso you use? Maybe give a different kind a shot. I like Illy Espresso a lot (www.illyusa.com).
Let me know what you try?
+Jessie
Hmmmm I think i’ll try a different espresso then. I’ve had Illy in Spain, I loved it… I’ll give it a try and report back. In the meantime i’m still trying different techniques to make the best possible espresso with this low-end device.
I’ve substituted tap water with filtered water to improve the taste, and also shutting off the stove before the brewing is complete. Seems to taste less “burnt” now.
Thanks for the advice!
I love these espresso makers as well. Does anyone know if there is a way to make the espresso even stronger. Could one for example, put the heat a bit lower but for a longer time or something?
thanks!
beautiful photos, by the way.
Brandon
That is exactly how I make mine. I bought my espresso maker about 20 years ago and it is still going strong.
Wow, thank you for this post, it is making me drool for it and now I want to buy one of those cute pots!!! Which brand of grinder do you use to ground up the beans so fine? I have not found one that can grind up the beans to the proper texture. We have Illy in the grocery store, will have to try that brand of beans!
In a French Press you can make a stronger brew by increasing the ratio of coffe to water.
For a stronger brew in a Bialetti, you might try brewing a batch. Pour out..set aside to cool…then brew a secong time with fresh grounds.
THAT should be strong enough..
Thank you so much for your detailed descriptions and photos! Very much appreciated!
I keep getting granuals of coffee coming through with my brew is there anything i can do to stop tis happening