Make fantastic, fresh coffee without a coffee machine
While we are all social distancing and staying in, we thought now would be a great time for some quick coffee tutorials. Master the art of stove pot coffee with these tips from our Barista, Csaba Toth.
Pour cold water into the bottom chamber (just below the steam release valve) of your stove pot. Use filtered water if you can, especially if you live in a hard water area, because alkaline water can affect the coffee’s complex taste.
Choose your coffee: a traditional Italian Espresso blend, with strongly roasted beans, or lightly roast Arabica Beans, for more complex taste.
Grind your beans just before making the coffee for the best flavour. Fill the basket of the stove pot with the ground coffee – don’t be tempted to tamp it down, the coffee needs room to expand.
Screw the top half of the stove pot to the bottom half, as tightly as you can without using the handle.
Place the pot on the hob over a medium heat (If it’s on a gas ring make sure the gas flame doesn’t lick up the sides of the pot). Leave the pot over the heat for around 3-4 minutes, until the coffee starts to rise and gently simmer. Try not to let it boil.
The hot water forces the steam towards the bottom panel, through the coffee, up through the central column and into the top chamber. You will know when your top chamber is filling up because you will hear it bubbling. When the coffee stops flowing out through the column you will no longer be able to hear it.
Take the pot off the heat and leave it to stand for a minute before pouring it into your pre-warmed cup or mug and enjoy.