Thursday, April 21, 2011

Addendum to Addictive money saver

The new issue of Bon Appetit focuses on Italy and they have a very helpful guide to making quality stove top espresso. The key is to not overheat the water, nor brew too long. The result is a sweeter, smooth brew.  After following their tips, I have to concur!

1. Use heated (hot) water in the base - this prevents it from overheating and burning the coffee

2. Fill basket with coffee ground finer than drip coffee, but coarser than espresso. I use the first notch in the espresso option when grinding at the grocery store - not the finest grind. Fine grinds clog the pot.

3. Level grinds (don't pat) and screw top on tight to prevent leaking.

4. With lid open, heat over medium-low heat. Once there is a steady stream, close the lid and remove from heat.

5. Wrap base with a cold, wet cloth to stop the brewing process.

A cold wet hug for the Bialetti - it works!

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