Stovetop Espresso 101

After experiencing an average daily coffee from my Francis!Francis!, a few exceptional coffees at small coffee houses, and more Starbuck’s than I’m proud to admit, I’ve found something that’s changed my life. My Bialetti stovetop espresso maker.

Deep down, I was afraid of stovetop espresso. I was particularly concerned that:

1. It would explode in my kitchen.
2. It seemed too complicated yet so low tech, which meant it couldn’t taste as good as my expensive espresso maker.
3. I hear they’re hard to clean.
4. It couldn’t steam milk, so I couldn’t have a latte unless I wanted to heat and froth my milk separately.

Well, I got over my concerns and tested one of these out and I haven’t looked back. Since my last post on this received so many questions and comments, I thought I’d compile the basics of my experience for those of you searching for an alternative to Starbucks and expensive automatic espresso machines. Here’s what I found:

1. It won’t blow up, but it might bubble over: In my first few attempts my coffee boiled over on the stove so I thought I was leaving it on the stove too long. Then I started waiting and watching it to try to catch it before it boiled over. I noticed that the coffee actually tasted better if I pulled it off just before it finished. The Italians just pull it off the heat when it’s about 90% done. At this point, your grounds have exhausted their flavor and the last bit coming through is bad tasting water. Bialetti’s collaborated with Italian coffeemaker Illy, to create the new Cour di Moka which has a patented system that does this for you. It has a decorative silicone heart that rides up the column and blocks the last 10% of the brew from coming out. As Bialletti says, this preserves the “Cour”--the heart and soul and essence of the coffee. I still haven’t seen any stories of one of these things breaking—they’re industrial in their styling and they have proven to stand years of heating and cooling, so I can’t imagine what it would take to break one.
2. It’s not that complicated: There’s three main parts, 1. the top where you find your coffee after the brew is done, 2. the middle section which includes the coffee filter basket, insulator ring, and basket screen, and 3. the base where you put the water. Here’s how easy it is to make the coffee:
   • Fill the base with cold water up to the fill line. It's totally easy to see.
   • Fill the coffee filter basket, insert it into the water base (don’t pack the coffee), then put on your insulator ring and basket screen. Only use “fine” or “very fine” coffee grounds. A touch less fine than ‘espresso’ grind. Also be sure the coffee is freshly roasted.
   • Screw the top onto the base of the espresso machine and place it over a medium heat source. You do need to pay a little extra attention to ensure everything is screwed on right.
   • Pressure builds up in the base and pressure forces the hot water through the coffee grounds up into the top.
   • When there’s almost as much coffee in the top as the amount of water you put in the base, you’re done. Typically it takes about 45 seconds.
   I think it tastes better than my expensive espresso maker. Not only that, it takes about half the work and time to make the espresso, and I never spray my kitchen with grounds when I pack my coffee too tight. The flavor from a stovetop espresso maker isn’t quite as complex as the flavor from an automatic espresso maker, but (now after a few weeks of practice) I always can get a clean coffee flavor with none of the burnt flavor that I get (sometimes) from my automatic machine or (always) from Starbucks.  If I use the perfect grind and get fresh enough coffee, it even sometimes produces a little Crema, the caramel colored coffee foam on top. Here’s what Bialetti says about their Moka Express, “Developed in 1933, the Moka Express is the original aluminum stovetop espresso maker designed by Alfonso Bialetti. It brews an Italian-style coffee on the stovetop with no mechanical or electrical parts. Simple physics, great coffee.” Word.
3. It’s not hard to clean, because you don’t clean it: So I’ve read that stovetop espresso makers get ugly yellow stains and calcium deposits. After doing more research I’ve found the yellow stains actually make the coffee taste better. The older your espresso maker is, the better the coffee tastes. Take pride in that stain--it's coffee coating (maybe penetrating?) the metal, so your coffee tastes like coffee not metal. When you get it new, use it 3 or 4 times before you can judge the flavor. Italians hate to throw them away because it takes so long to season them, and one that’s well used is highly valued. The longer you use it, the better the coffee. Wash it with warm water and a mild cleanser if you have to. For those who can’t stand the discoloration, you can always get a stainless model.
4. I can have my espresso and my latte too: Now Bialetti offers the Mukka Express which lets you actually add milk (or chocolate milk, for a mocha) to the top, which is then steamed by the espresso as it enters the top chamber. It works just like the other stovetop espresso makers that only make coffee. It’s exactly what I wanted and it’s the model I use now daily. I’ve found my true love.

Is stovetop espresso really espresso? This is one last question I wanted to address. True espresso is brewed at a higher pressure, about 13 to 15 bars (or atmospheres), which draws a lot of the oil out of the coffee. Since the stovetop espresso machine relies on the pressure of boiling steam and water which is pressed through the coffee, it doesn’t “technically” qualify as actual espresso. But everybody still calls them “stovetop espresso makers.” For the flavor it delivers, I’m sticking with my stovetop espresso maker, stains and all.

--Martha Snodgrass

Comments

[let melissa cook on April 13, 2009 at 04:05 PM]

Oh I'm so happy to read your thorough write up. I've evangelized about my Mukka Express to anyone and everyone willing to listen ever since I got mine for Christmas a few years ago. Love it! Thanks!

[cbellamy on April 13, 2009 at 08:04 PM]

I swear by my Aeropress (http://www.aerobie.com/Products/aeropress.htm). It only cost $25, and it makes the best coffee I've ever tasted. I've had a stovetop espresso device, but this tastes better and is much easier to clean.

[Nicole H. on April 13, 2009 at 08:55 PM]

I love my Bialetti. I recommend it to anyone considering buying a several-hundred dollar machine, as it works great for a fraction of the cost.

[Anthony on December 09, 2009 at 08:26 AM]

Cool! Awesome blog post. I actually had the same concerns about using a stovetop espresso maker, and now it's the only coffee maker I use. They really make great coffee. I've been using your tip about taking it off the heat a little early, and it definitely makes it a little smoother and less bitter. Check out my blog on stovetop espresso makers. http://www.stovetopespressoworld.com

[Steve on January 29, 2010 at 03:38 PM]

Is there any health risk or a taste difference using the Aluminum vs Stainless steel ?

[Stove Top Coffee Makers on September 30, 2010 at 10:07 PM]

Bialetti makes the best coffee, that's why everyone loves them.

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