You do have to use Italian coffee, everything else is ground too coarse.
The coffee goes loosely into the filter basket. If you pack it, it will explode! It's all about steam pressure.
Get the flame just wrapping the bottom of the pot. I leave the lid open until the chamber is half full just so I am in control. I think I will eventually learn the noise it makes and won't have to do this anymore. The down side to the open lid is distraction. If I go off chasing a squirrel the coffee splutters out in every direction making a ginormous mess. As a veteran squirrel chaser, I know this all too well.
When the pot gets to half full, lower the lid and turn off the gas. The built up pressure will finish the pot. Now to steam the milk.
About the time the coffee finishes, the milk will be warm. Now for the tricky part. Both pots will have hot handles. One potholder per hand. Pick up the coffee and the milk and our them together into your cup until your coffee reaches the color you like your coffee to be.
Brava! I have personally left an Italian coffeemaker on the stove long enough to melt the handle. I don't recommend it. :D
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