Making espresso at home

13 Jun 2009

Brewing great espresso at home doesn't take an expensive, coffee shop type of espresso machine. For less than one hundred dollars you can make really good cappuccinos, lattes, and espresso without fancy equipment.

Here's a list of what you need:

coffee grinder
stove-top espresso maker
milk frother
espresso roast coffee beans, whole

I use the Bialetti, 4 cup Class Black Espresso Maker (Amazon link). I have owned others, but this one has been the best I've ever had in terms of ease of cleaning. One thing you will find out is that if you are adverse to washing dishes, don't even bother. To make a latte you will have to wash nine separate items when you're done. Granted some are really small, but there you go, get busy.

Fill the water basin up to just under the pressure valve. VERY IMPORTANT! Do NOT fill the water past the little valve or it can't do its job in case you've crammed way to much espresso in the hopper. Grind 4 level tbsp of espresso beans. I'm always tempted to make these rounded tbsp like when I make coffee, but if I do I always end up with leftover grind. Fresh ground espresso beans are a terrible thing to waste. When grinding the beans don't get all crazy about making it super fine, just grind a bit longer than you normally would for press pot coffee.

Put the assemled espresso maker on the stove top on high. This will only take a few minutes and wait until you hear it gurgling. Be careful not to touch the little pot, it is really, really hot (trust me on this.) While the espresso is brewing you can heat up the milk.

I use a Bodum milk frother. I use Organic Valley whole milk since it makes really creamy caps and is what we have in the house. If you're not buying organic milk start today. I actually put the milk frother, which is glass, right on the stove top at setting 3 on our range. Be very careful when doing this since I'm sure it is against the manufacturers recommendations for obvious reasons. But by the time the espresso is done the milk is just about the right temp. Froth the heck out of it, until is at least doubles in bulk. Sticking it in the fridge (again, be careful) will make a better froth for cappuccinos.