Espresso pots are stove top espresso makers that are sometimes referred to as percolators or Moka pots. Moka is a brand name that is made by the Bialetti Company. This company is named after the inventor of the stove top espresso pot.

The espresso pot uses steam pressure to force water upwards through a metal strainer containing finely ground coffee. This forces the espresso into the top of the pot and ready for your enjoyment. The espresso produced won’t be as good as what you get at a cafe or with an espresso maker but it is an inexpensive alternative. The crema that is normally on an espresso also won’t be there but there is a method of creating it that is described here also.

How to Use an Espresso Pot

Make sure you have your coffee beans finely ground, sugar, and your espresso pot.

Fill your espresso pot with cold water in the bottom chamber. There should be a mark inside the pot to show you how far to fill, if not, fill up to the valve. When you put the strainer basket in the espresso pot, water should not come through it. This will create an undesired flavor in your espresso.

Next, fill the strainer with your finely ground coffee. Make sure to wipe the outside of the strainer if any coffee gets on it or it will wind up in your espresso. Insert the assembly into the pot and make sure you have a good seal. If the seal is not tight, check your espresso pot, the rubber gasket may need to be replaced.

Notes: a good seal is vital to or the water will spew when it starts to boil. Also, do not pack the coffee grounds down tightly like you would with an espresso machine. You do not tamp the grounds in an espresso pot.

Assemble the pot and place over a low heat source or flame. The lower the flame or heat, the longer the brewing time which in turn increases the flavor of the espresso. You don’t want to rush your espresso.

The next steps are not totally necessary but do create a nice foam that mimics the crema you get from espresso makers.

While the espresso pot is doing its magic, add sugar to a mixing container, about a teaspoon per cup of espresso. Next, as quickly as you notice espresso coming into the pot; pour some into the mixing container with the sugar. Don’t add too much, it is better to add too little than to add too much.

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