Sunday, January 24, 2016

The morning coffee ritual

I could buy an electric coffee maker, or get an espresso machine like I have at home.  I'm not going to do that-yet. I've learned how to use a mokachino stove top Italian coffee maker. It's a little complicated, and if you don't pay close attention it makes a mess, but it makes really good coffee.

Step one- gather the parts of the pot and any other supplies.  I love the little steel milk warmers. 
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. 
A teeny tiny flame is all you want. Unless you like milk skin in your coffee. (Gross).

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.

Now, this process takes about 15 min total. And it's a lot to ask of someone who hasn't had their coffee yet, but it's traditional and yummy. 

1 comment:

  1. Brava! I have personally left an Italian coffeemaker on the stove long enough to melt the handle. I don't recommend it. :D