Coffee - One of the Best Ways
One of my favorite ways to make coffee but seldom done because of time it takes and the little amount of coffee that it makes is to brew it in a pressure type percolator. Today I decided to use it today. I never knew about these things till I went to Morocco a few years back (and yet I call myself a coffee drinker? lol). Mohcine’s mom always made great coffee and asked how it was made. That is when I discovered I must buy one of these when we got back home. Talk about a great way to fill your house with the aroma of freshly brewed coffee. In the picture to the right you see a diagram of the perculator. The second picture shows it as I impatiently wait for it to do it’s thing. Third picture as I sneak a peak to see how it’s coming along. Fourth picture after I sit it on my coffee table I wanted to show the nice steam coming out. I have yet to try coffee from a French press.
The rest of this post comes from Wikipedia.
The most common type of percolator used today (other than the electric gravity type percolator used in most American households) is known as an espresso coffee pot or, in some regions, especially Italy, as a Moka or Moka pot. In Italy, Spain and Portugal, the moka pot is the most popular way of brewing coffee at home, and its usage has spread to the USA. They are also known as a macchinetta or little machine.
This type is shown top right, and is comprised of three sections, all usually made of metal, which screw together such that the steam pressure created in the pot is contained during use.
Water is placed in the lower section (marked A) and the raw coffee grounds in the mid-section (marked B) with the spout reaching below the water level. After the top section, initially empty, is affixed, the pot is placed on a heat source. As the water reaches boiling point it turns to steam and eventually creates sufficient pressure to force all the water from the lower section up the tube at once, through the grounds — which are held in place by a metal filter either side — and through a second tube until it hits the lid of the pot and is collected in the upper section (C), producing a strong, concentrated coffee. Gaskets and safety valves are fitted to ensure a tightly closed unit, allow for pressure to safely build up in the lower section and provide a necessary security release if this pressure gets too high.
Click here to buy me a coffee If you liked this post (only $3.50)
I’m guessing maybe you had one too many coffees to write all that about it…
hehe
Nah only about two cups but about to serve up a third…
Don’t confuse it with true “percolating”, which is the absolute worst way to prepare coffee. (We did such horrible things in the 1950s with the idea that rocket science was going to make our food better.) In percolation, you take scalding hot boiling water (brewing temperature is ideally just below the boiling point) and slosh it around, soaking grounds unevenly until both good and bad flavors are leeched out of the bean dregs from over-exposure to water.
In the moka pot, you’re still at too high a temperature to truly make espresso — since the coffee grounds come into contact with steam. But at least it’s pressurized so that the temperature might cool a little while passing through the grounds and heading to the cooler reservoir up top.
To make a moka pot brew well, I recommend light tamping on the grounds and cutting off the heat before all the water steams out.
Cubans make their cafĂ© cubano this way somewhat. Except they tend to mix the first, most potent coffee that seeps out into the top chamber with teaspoons of sugar prepared in their demitasses. As they make a paste with this, they wait for the other 3/4 of the pot to brew, cut the heat, and then pour it in. It’s one of my favorite preparations.
Thanks for the great advice Swag
mmm Coffee…I miss tons of tons of coffee!!!
Chelle I bet your suffering serious withdrawels being preggo and all… are you drinking decaf at all?
We have one of these coffee pots. It is the only way that hubby will drink it! Funny, my in-laws in Morocco make coffee with a very American style drip coffee maker!
Feel free to make a me a
whenever you want!
When ever you decide to come to Sunny Southern Cali sure
I think I may try this style. I love cold brew the best, but it takes time (like 12-15 hours brewing, then more than an hour to let to drip through). If you run out before making more, you’re screwed! That’s when beans get brewed in the french press. With cold brew you make can make a pound at a time, which gives you a concentrate that you mix with milk or water(or Baileys, or SoCo), and this concentrate lasts two weeks in the fridge before the flavor degrades. Also, there is much less acid, so all those coffee lovers who had to give up the stuff because of the acid can enjoy cold brew. There are people from Mikes office who come to parties here just so they can get an iced coffee made from cold brew here.
I love coffee! Make some more!:martini:
LOL Latoya woudln’t that be
and not 
of course I could make ya a 
if ya want one… 
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