Siliconslave's how to make espresso thread
- Thread starter Siliconslave
- Start date
Will be interested to hear what all you coffee buffs have to say about this. When i lived in Italy, these are all anyone used to make thier coffee at home. Not a fancy spaceship of a coffee machine in sight.
My parents have a similar thing at home and it really does make excellent coffee. It's effectively espresso I guess, as it's brewed under pressure.
Don't bet on it...
Still waiting for last weeks IMM....
That sucks big time
Permabanned
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So do you all drink your coffee black?
Why not add milk and sugar if it makes it taste better?
Why not add milk and sugar if it makes it taste better?
Depends what I'm having... never have sugar though
Espresso - black
Americano - depends on what coffee
Latte, Cappuccino, Macchiato etc are all milk included anyway
You'll have to let us know how well it works when you get it. I was thinking of getting something similar as my first venture into proper coffee.
Thanks guys have ordered both and will let you know what I make of them.
Well received my coffee today yay! I'm only opening one bag at a time and have started on the Australian Skyberry, good choice NickK. It's really smooth and seems quite mellow, really enjoying it.
Really going to have to get myself an espresso machine soon though, can't be bothered using a french press all the time.
How many of you guys enjoy greek/turkish/arab coffee? It's my favourite type but can't find any where in Aberdeen to enjoy a cup.
Yup, the Skyberry is like a great big mellow hug first thing in the morning!
The coffee that Raymond has suggested will be good too. I'm quite a fan of the south american coffees. I would also say try an african coffee next time. They tend to be more acidic kick to them.
Have you tried a Ristretto? It's a finer grind than espresso that results in a slow pull and usually results in a half shot before it blondes out. The resulting coffee is like rocket fuel.
Do you drink the coffee with milk? If so, just try a cup without. It may uncover additional tastes.
The coffee that Raymond has suggested will be good too. I'm quite a fan of the south american coffees. I would also say try an african coffee next time. They tend to be more acidic kick to them.
Have you tried a Ristretto? It's a finer grind than espresso that results in a slow pull and usually results in a half shot before it blondes out. The resulting coffee is like rocket fuel.
Do you drink the coffee with milk? If so, just try a cup without. It may uncover additional tastes.
For those who requested it, here's a little summary (with pictures because I'm bored) of my new stove-top espresso Mocka pot.
In peices:
Grinding some beans. I'm currently using Bolivian Machacamarca from Hasbean.
Filled with espresso grind:
On a low heat:
First impressions: WOW. This thing makes a stunning cup of coffee. As long as you're gentle with the heat, you get a full, smooth, strong cup with absolutely no bitterness.
I'm seriously impressed, and would definitely recommend this over a cafetiere for the "connoisseur" on a budget.
edit: sorry about the out-of-focus photography...
In peices:
Grinding some beans. I'm currently using Bolivian Machacamarca from Hasbean.
Filled with espresso grind:
On a low heat:
First impressions: WOW. This thing makes a stunning cup of coffee. As long as you're gentle with the heat, you get a full, smooth, strong cup with absolutely no bitterness.
I'm seriously impressed, and would definitely recommend this over a cafetiere for the "connoisseur" on a budget.
edit: sorry about the out-of-focus photography...
Last edited:
Caporegime
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I have that Zass !!!! 
I have that Zass !!!!
It's good innit.
The only problem is that it takes ages to produce a decent amount when it's set to a fine grind. Still strangely satisfying though.
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For those who requested it, here's a little summary (with pictures because I'm bored) of my new stove-top espresso Mocka pot.
very nice
best tips i have for a moka pot / stove top are:- boil the water before you put it in the base otherwise the pot gets too hot
- fill upto (not over) the pressure valve but don't expect all the water to be used.
- Use a medium to coarse grind, finer than cafeteria but much coarser than espresso. Too coarse it will get bitter & over extracted coffee
- Level but don't compress the coffee
- as soon as you get gurgling take it off the heat and pour
Caporegime
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It's good innit.
The only problem is that it takes ages to produce a decent amount when it's set to a fine grind. Still strangely satisfying though.
Actually, i have never used mine, ever !!!
I got it and within a couple of weeks i got an electric one so i never tried it. It's still like new sat in the box, which i've noticed, the price of it has doubled since i bought it !
Going to make a coffee now
Good for you.
I'm still awaiting coffee from Hasbean due to the bloody postal strikes.
Was posted on the 23rd of October.
I have no coffee at all and I have been told that I am a completely miserable ****er without coffee.
I've resorted today to downing 4 redbulls in about 10 minutes - Red bull sucks.