I am a bit of a coffee drinker. I like a good medium roast, yet rich and smooth. I don’t like it watered down but I also don’t like it dark with that burnt taste either. Espresso? I love it if it’s made with the right coffee grounds. Sounds a little contrary, doesn’t it…
You can buy all kinds of espresso makers costing anywhere from less than $25 to $100’s. This post isn’t about what you use to make it as much as it is about making it for specialty coffees.
See… I typically drink my coffee black. Just plain black. No milk, cream, flavors, sugars… Just plain black.
However, I do love the occasional Latte, Cappuccino, Frappuccino, Cafe’ Con Leche and Cafe’ Libre. It’s such a treat and it puts me in my happy place. Take it out on my back deck in the morning when the air is still fresh and crisp, the birds are chirping and even the occasional rooster crow. Hang out in my comfy chair, cradling my coffee cup and sipping away.
This post is about making espresso for some favorite specialty coffees. Since I’ve been on a kick of Cuban foods lately, I’ve also been on a kick of Cafe’ Con Leche and Cafe’ Libre. I want to share those recipes along with others as we get closer to Fall and into the Winter months.
So, let’s get started with making some espresso, what coffee grounds to use and which espresso maker we use. I’ll tell you, it’s not the one that costs $100s.
Here’s how Paul makes it.
Well, for starters, we have a cool espresso maker that sits right on the stove top. It’s the Original Bialetti Stovetop Espresso Maker. Very simple to use and you can get them most anywhere.
So, for coffee… Honestly you can use any coffee you already like. The flavor will just be deeper and richer, but yet still have the same taste that pleases your palate. So, for starters, I suggest you use your favorite coffee that you’re already using right now. Then experiment with others later on.
In this little maker, you fill the lower chamber (the base) with cold filtered water. Then place the funnel shaped coffee ground holder inside the base. Fill it to the top with your favorite coffee grounds and screw the upper canister onto the base.
Place it over a flame no larger than the size of the base. If you get the water and pot too hot, it will cause the espresso to have a burnt taste. That’s the taste I do not like. So low and slow is good here.
It will take a few minutes to get the water boiling, but when it does, you’ll be able to see the coffee bubble through the top spout.
Just watch it closely as it fills the top canister and changes to a foamy flow. As soon as it stops, turn off the burner and remove the espresso maker from the hot burner.
And now you’ll have the richest, deepest most wonderful espresso.
So, how much is in a serving/shot of espresso? 2 fluid ounces served in a cute demitasse.
As I post specialty coffees, I’ll come back and add links and ideas.
Here’s the printer friendly recipe.