Brew Authentic Italian Caffe
Italian caffè (known in America as espresso) at its best is a true art form. At its worst it very easily can be the most horrid coffee experience a person can endure.
This how-to details how to make strong coffee using a "macchinetta." The resulting coffee used to be known as "espresso" but due to changes in the method of making it, real "modern" espresso can only be had in a bar, where large machines produce around 9 atmospheres (900 kPa) of pressure during brewing, in order to properly extract essential oils and form stable "crema." Macchinettas typically generate only about 1.5 atmospheres (150 kPa), and so only make a strong, but authentically Italian homemade coffee: "caffè di casa."
Steps
- Invest in an inexpensive stove-top espresso maker, namely, the "macchinetta". Proper hardware is a must to brew a great cup of coffee.
- Take a quick look at the machinetta. Macchinettas are composed of 6 parts:
- Top Chamber
- Central Column
- Filter Plate
- Funnel Filter
- Steam Release Valve
- Bottom Chamber
- Note that in most macchinettas, the Top Chamber, Central Column and Filter Plate are combined in one piece, the Funnel Filter is a separate piece, and the Steam Release Valve and Bottom Chamber are combined in one piece.
- Use excellent quality coffee grounds. To be specific, only use coffee grounds specifically labeled as "espresso ground coffee". Ask at your coffee specialist store for good recommendations.
- Fill the bottom chamber up to the steam release valve with cold water.
- Insert the funnel filter. If the water starts to fill the funnel filter area, you will need to remove some water. You want the water to almost start to fill the filter but not actually start. This might take you a couple of turns.
- Once the water is at the appropriate level and the funnel filter has been inserted, fill the funnel with your coffee grounds. Regardless of what size machinetta you are using, you will want to fill the funnel so that the coffee grounds form a nice dome. You will know you have the right amount when you cannot add any more without some spilling off. Do not tamp or compact the grounds.
- Take the upper part of the machinetta and turn it upside down and inspect the filter and gasket. If there are any obstructions or old grounds, clear them out. After verifying that the upper part is okay, turn it back over and screw it on to the bottom of the macchinetta. Ensure you have a good seal. If you do not screw it on tightly enough, you will end up with a big mess, and if you screw it on too tightly, it will be very hard to take the macchinetta apart to clean.
- Place the macchinetta on the stove top. When applying heat, the hotter the stove the more bitter the Italian caffe will be. Try to find an acceptable compromise between too hot and cooler and too slow.
- Wait. As the water in the bottom chamber begins to boil the water passes through the grounds, up the central column, and into the upper chamber. When the water in the bottom chamber is close to being completely transferred to the upper chamber you will start to hear a gurgling sound. Wait 15 seconds after you first hear the gurgling noise and then remove the machinetta from the heat.
- Allow the process to complete. The Italian caffe will continue to percolate for up to 30 seconds. After this you should have an outstanding batch of coffee!
- This video will help you (you will have to sign up though)- http://www.mindbites.com/lesson/289-authentic-italian-coffee-moka-
Tips
- A traditional Italian secret is to add sugar to the water in the bottom chamber before brewing. Doing so will give the Italian caffe a slightly caramelized flavor. Add one teaspoon for every two ounces of water.
- The above example will brew a very strong coffee. To brew something with slightly less kick don't fill the funnel to a heaping dome, instead fill it and then level it off, but don't tamp the grounds down - never - for any reason.
- When cleaning your macchinetta, do not scrub the interior of the bottom chamber, just rinse it out with very hot water. Also do not use soap in the chambers. Otherwise you will have a slightly off flavor. There is a buildup which forms on the insides of the bottom chambers which is a good thing. Great coffee comes from old macchinettas.
- In the US, you can often find a macchinetta under the name "Moka Pot".
- Try serving with a slice of lemon peel and a cube of sugar.
Warnings
- This is not at all like American-style coffee. When drinking this coffee, 1 ounce is roughly equivalent to 1 cup of American coffee.
- Brewing Italian caffè is not something you can walk away from. If the macchinetta isn't taken off the heat at the appropriate time the caffe will have a very bitter flavor.
Things You'll Need
- Macchinetta
- Espresso-ground coffee
