If you are the victim of a blackout or a coffee machine that has stopped working or if you simply want to experiment with a different preparation method than usual, knowing how to make a good coffee on the stove at home can be useful. The utensils you can use are many and different from each other, from a simple saucepan to a moka pot, up to an elongated jug traditionally used in Arab countries and the Balkan Peninsula. What all these methods have in common is that they allow you to make a truly delicious coffee. After reading this article, you will probably put your coffee machine aside or give your trusted barista a break to try out a new flavor.
Steps
Method 1 of 3: Making Coffee with the Cowboy Method
Step 1. Heat the water on the stove
You can use a teapot or a common saucepan. Use about 250-300ml of water for each cup of coffee you want to make.
Wait for the water to boil. It is not necessary to boil vigorously
Step 2. Add 1 or 2 heaping tablespoons (depending on your taste) of ground coffee per 250ml of water
Stir just enough to distribute the powder evenly in the water.
- Use a light ground that is not too bitter, like the one used to prepare American coffee.
- The first time, try using 2 tablespoons of coffee for every cup of water. It is easier to lighten a coffee that is too strong by diluting it rather than trying to intensify the taste of one that is too delicate.
- If you prefer, you can use instant coffee. In this case, you will only need to add 1 or 2 teaspoons per cup (follow the directions on the package).
Step 3. Remove the mixture from the heat and cover it
Let it sit for 2-3 minutes.
Some people prefer to bring it to the boil again for a few moments, others choose to let it boil for up to 2 minutes before continuing. The goal is to make the coffee even more bitter, so choose the best method based on your preferences
Step 4. Stir the coffee again and let it sit, covered, for another 2-3 minutes
Allowing a few more minutes for the infusion serves both to obtain a coffee with a more intense flavor and to allow time for the powder to settle on the bottom.
Splashing a little cold water into the saucepan when the time runs out can help drop the coffee powder on the bottom. Getting your fingers wet and dropping a few drops of water into the blend should be enough if you're making a single cup of coffee
Step 5. Pour the coffee into the cups with extreme caution
You have to proceed slowly not only because the coffee is hot, but above all so as not to "disturb" the dust that has settled on the bottom of the pot and which at this point will have taken on the appearance of a dark mush. Leave the last inch of water in the saucepan to prevent the dust from getting into the cup.
If you have a filter or a fine mesh strainer available, you can place it on the cup to block any coffee powder still in suspension
Method 2 of 3: Prepare Espresso with Moka
Step 1. Understand how the mocha works
It is a metal coffee maker designed in Italy that can be disassembled and separated into three parts. It works by exploiting the pressure increase caused by the heat of the stove inside the moka boiler. Read step number 1 of this article which also includes a visual explanation and read the following description of the mocha:
- The moka has three compartments, one for water, one for ground coffee and one for the finished product.
- The lower compartment is the one for water. It is generally equipped with a safety valve to prevent excessive pressure build-up.
- The middle compartment is used to contain the ground coffee. Do not press it too hard.
- The upper compartment is where the coffee accumulates when it is ready.
Step 2. Preheat the water before pouring it into the lower compartment of the mocha
You can use a small teapot or saucepan. When the water boils, remove it from the heat. This step is not mandatory, but it is recommended to prevent the metal of the mocha from overheating, releasing a metallic taste in the coffee.
Step 3. Fill the lower compartment of the mocha with water, until it reaches the center of the valve
Some coffeemakers have a guideline inside. After adding the water, insert the funnel filter into the opening.
Step 4. Fill the filter with ground coffee, then gently level it with your fingers
Check that there are no grains of dust on the threads around the filter that could prevent you from closing the mocha properly.
Use a coffee blend that has the right consistency for the mocha
Step 5. Screw the upper compartment of the mocha onto the lower one
Make sure you have sealed it properly, but don't over tighten or you'll have a hard time reopening it.
When you close the mocha, be careful not to let the ground coffee fall into the compartment with the water or into the upper one. At this point the contents of the three compartments must remain separate
Step 6. Place the mocha on the lit stove, leaving the lid open
Set the flame to a moderate level. When the steam begins to rise from the water, the coffee will begin to flow into the upper compartment of the moka. You will hear a snort-like sound when the steam comes to the surface.
- The coffee will invade the upper compartment of the mocha in the form of a brown-colored blend with a rich and creamy consistency, which will gradually become more liquid and clear. Wait for it to reach a honey yellow color, then remove the pot from the heat.
- Do not leave the mocha on the stove for too long or you will burn the coffee, which at that point will have an unpleasant charred taste.
Step 7. Wrap the mocha with a cloth or place it under running cold water from the tap
This step is also not necessary, but it is recommended to prevent the coffee from acquiring a metallic taste.
Step 8. Pour the coffee into cups or a carafe
If the espresso tastes too intense for you, you can dilute it with a little water.
Method 3 of 3: Prepare Coffee According to the Turkish (or Greek) Method
Step 1. Get everything you need
A simple saucepan and regular ground coffee are not suitable for this method.
- You will need an ibrik (also known as cezve or briki), which is a small metal saucepan (traditionally brass) with the base wider than the opening, usually with a long handle to hold it comfortably.
- In addition to the ibrik, you will also need water and sugar (or a sugar substitute although it is an unconventional choice).
- This method requires very very fine ground coffee. You can buy it in a specialized shop, in a roastery or online.
- If you have the ability to grind the coffee beans yourself, check if the correct grind is available for making Turkish coffee. Alternatively, choose the finest one ever.
Step 2. Pour the sugar into the ibrik
This step is not mandatory, but it is part of the tradition. Use as much as you like; in general, two teaspoons to sweeten 250 ml of water are a good point of reference.
While it's not traditional, you can replace sugar with an artificial sweetener (like aspartame)
Step 3. Fill the ibrik with water to the level where the mouth is narrowest
It must not be full, leave some space for the foam that will form on the surface otherwise it will risk overflowing and ending up on the stove.
If you want to make a smaller amount of coffee, you need to use a smaller ibrik. To prepare the coffee correctly, it is necessary to fill it with water up to the point where the mouth is narrowest. Generally the smallest ibrik can contain about 250 ml of water, enough to prepare 2 cups of coffee of about 100 ml each
Step 4. Pour the ground coffee into the water, but this time without stirring
Let the dust float to the surface.
- The suspended powder will act as a barrier between water and air, facilitating the foaming process.
- Depending on the degree of intensity you want for the coffee, use 1-2 teaspoons of ground coffee for each 100ml cup or about 3 teaspoons (or one tablespoon) for a 250ml ibrik.
Step 5. Heat the ibrik on the stove
Some people recommend using a low flame, but medium or high heat is also indicated, as long as you pay close attention during preparation so as not to risk the coffee overflowing and coming out of the pan.
A foam consisting of multiple small bubbles must form on the surface of the coffee, but this does not mean that the coffee should boil. Don't let it reach a boil and be very careful not to overflow or you'll have to use a lot of elbow grease to clean the stove
Step 6. Remove the ibrik from the heat when the foam has reached the brim
Let it reduce slightly, at which point you can finally mix the coffee.
Traditionally this process is repeated up to three times. Put the ibrik back on the stove, wait for the foam to reach the edge of the saucepan again, then remove it from the stove and wait to be able to stir
Step 7. Pour the coffee into the cups
Let it rest for 1-2 minutes before drinking it to allow time for the powder to settle to the bottom.
- Leave the last inch of coffee in the saucepan when you pour it to ensure that the powder on the bottom does not end up in the cups. Alternatively, you can avoid drinking the coffee left at the bottom of the cup.
- Traditionally this type of coffee is served together with a glass of water with which to cleanse the palate.
Warnings
- Heating water using the stove can be dangerous, monitor it constantly to avoid unpleasant consequences.
- Freshly brewed coffee is hot, so be very careful not to burn yourself.
