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Stove Top Espresso Pot Tip
 It is an old Italian secret to mound the coffee grounds high in the filter basket of the “Moka” pot before screwing the two
pieces together. Do not compact the coffee! To ensure a tight seal, be sure to wipe the rim of the bottom of the pot with
your finger to remove any grounds. When the top half of the pot is screwed on, the grounds will be compacted by the filter
screen. You should end up with a dry, compacted puck of coffee grounds at the end of brewing.
Espresso at Home
 When selecting a machine for home, look for one that will drive the water through the coffee with the aid of a pump vs.
a steam driven machine. A good pump machine will usually cost $200 to $1,000, but the investment is worth it if you are
serious about enjoying tasty espresso. It is our opinion that a steam driven machine (the typical $49 model) will not
produce a palatable product. We suggest you use a Moka pot if you have a limited budget to invest in equipment. Beautiful
milk froth can be created for cappuccinos with a plunger pot (see French press).
French Press Tip
 You will want to grind or have your coffee ground to a very coarse consistency for this method. If your grind is too
fine, you will over extract your coffee and a bitter flavor may result. It will also be difficult or impossible for you
to push the plunger down in your pot if the grind is too fine. Now here is an application for your French press that you
probably don't know about. Heat a cup of milk (non-fat works best) in a sauce pan on your stove or in a microwave. It
should be heated just until it is too hot to put your finger in it. Don't overheat or you will scald the milk. Next, pour
the milk into your clean, empty French press. Insert the plunger, and pump the plunger up and down like a butter churn for
several minutes. The milk will expand and increase in volume by three or four times, creating beautiful frothed milk for
cappuccinos and lattes.
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