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Norpro Stove-top Espresso Maker - model...
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JusttheFactsMa-am's Review
Only Serious Espresso-lovers Need Apply; but ALL will Appreciate
one that relishes the ritual, an espresso perfectionist, intolerant of average espresso, sharing secrets of excellence, Practical, noticing the details
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JUN
20
2008
I'm an espresso fanatic, total junkie and self-proclaimed connoisseur that wouldn't bother having it at home if I couldn't make it significantly better than a store bought cup. Less than excellence just will not fly in my house, and drips aren't even allowed through the door! I can't even remember the last time I drank a drip; but I suspect the last time I drank something other than espresso, it was probably French Press. Plus, drip coffee gives me gut-wrenching rot, so I'd rather go without if need be. I may be an addict, but I'm a very picky addict too!
Ritual is a very important part of this particular process for me, and this method satisfies my need. I'm hardcore, and every cup must start with grinding the beans fresh; the sight of dark oily beans verges on orgasmic, and the smell even before ground, an aphrodisiac. This stove top O-maker is comprised of three magical pieces; the bottom holds the water, the top is where the espresso appears, and in between is a piece that looks like the place where you normally put espresso grounds in a machine - but it has a stem on the bottom that goes down into the water. So you fill the bottom with water (filtered please, have some respect!), put the grounds in, place it into the top of the bottom piece (a somewhat snug fit with a little lip around the top so it sits on top), and then screw the top compartment on a bit tight. Place it on your stove for about 10 minutes on med-high, and Voila! It's the pressure of the steam from the boiling water that pushes its way through the grounds and into the top compartment. The natural way is a bit slower, but natural is always the best way isn't it? It's without a doubt the richest way in this case.
*** Careful to keep an eye on it while it's brewing! I suggest setting a timer because there is no whistle or warning that it's done. There is a bit of a peculating noise as the last of the steam passes through the spout inside the top, but that's it. Since I make espresso several times a day and can be easily distracted, I've let more than one or two of these magical things burn into oblivion. It not only stinks to high-heaven, but it also completely destroys the gasket that is built into the bottom of the top compartment (forming the necessary seal), rendering it utterly useless thereafter. Thus, why I've a few of these puppies, but it's still well worth the cost if you ask me. Otherwise, if you're not as stupid as I am about this sort of thing, then these magic-makers can literally last you a lifetime!
What's amazing about the espresso this stove top version makes is how incredibly smooth it is, almost sweet all on its own. In fact, I've had many a guest say that the ONLY place they ever drank coffee was at my house, and not a single one of them could ever withstand more than one cup...wussies! I can give the most "professional" coffee drinkers the shakes. Don't let this scare you though, you can always make it an "Americana" by adding some hot or boiling water to dilute it a bit, and this makes for the best cup of coffee you'll ever have. I suppose you could also use a larger ground to get the weaker effect as well, but I'll leave that to somebody else to tell me how that works out.
I never really knew what exactly it was that made it so good, but I just found one explanation that makes a little sense. Supposedly the oil from the beans doesn't make it into the brew, which eliminates the bitterness. Whatever the case, I've never seen anything else make such deep, dark, nearly totally opaque, black gold - or as a dear friend of mine likes to fondly refer to it, "Black Crack" and I'll guarantee you'll never go back!
Yes you have to rinse it out, but you could consider it as a way to save trees because there's no need for filters. And please, don't spoil your precious brew by using dish-soap! Some of you may be familiar with this premise when it comes to wine glasses, same principle here. I have a handled dish brush that is designated especially for this; I just rinse it with water while giving it a little scrub if need be. If you live in a place with "hard" water (high mineral content, and/or old piping) then it's extra important to use filtered water because the minerals will build up in the very bottom, and I'll scrub that out whenever needed too. I guess you could think of this as another bonus though, since those deposits aren't making their way into your espresso like they do with drip coffee.
I have chosen this particular brand this time, simply because it's the best price I could find:
http://www.abt.com/product/22258.html
I've also had several of the same made by Bialetti before too.
The newest model is seen here at Amazon:
http://www.amazon.com/Bialetti-Brikka-4-cup-Stove-Espresso/dp/B0002MIETK
What's funny is that every single one I've owed from Bialetti before, looked exactly like the photo of the Norpro shown here. I've just ordered the Norpro today, but it's not like the technology can be improved upon. This method has truly been around forever. You'll see that the cost can vary a great deal from place to place, so be sure to look around. I trust this brand/model will work as well as any other, and I find t absurd to spend any more than necessary for this very reason. If this one does not do the trick, then I'll be more than happy to come back and say so in another couple weeks, after I've had a chance to abuse... I mean, use it a little.
I've seen these come in many different sizes; but I would be in my kitchen all day making espresso if I'd ever had anything smaller than the biggest one because I drink large mug-fulls at a time. Gage your appropriate size by the usual shot equaling a "cup" in the descriptions, but I suggest you at least get a four or six cup size so you can make enough to treat one guest. I'm going for the 9'er, but that's about two cups for me and I just reheat the next cup.
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Review Bonus:
I'm about to give away one of my best secrets, my own personal invention for a cappuccino vegan treat - it's truly extraordinary! I know it sounds odd, but trust me on this one. It's equally good to those that don't swing this way too. I won't even get into the numerous nasty reasons why nobody should be drinking milk; but as somebody that likes to cut my espresso with milk, that was a big part of the reason why I started experimenting with alternatives. I simply drink too much espresso to also be adding that much dairy to my body! Anyway...
Put some cold vanilla flavored Almond milk in a mug, and take a small whisk to it until it fluffs up. It's much easier if you can get a mini electric one (example linked below), and I think it's better when it's colder too. Although I've made it work fine by spinning a whisk by hand, by rolling it back and forth quickly between my hands (like rolling a "snake" with clay). You'll get a foam that is two to three times as thick as a regular cappuccino! I like this version better than regular milk because it's a lighter foam too, more refreshing.
Here's a mini electric whisk on Amazon:
http://www.amazon.com/Personal-Mixer-Drinks-Shakes-Yogurt/dp/B000PYI8J6
If you like it sweet, use maple syrup (just add it to the Almond milk before whisking); one tablespoon makes for a nice balance between the espresso and the sweetness. This is about right for me; but I really like to be able to taste the espresso, with just a little bit of sweet to "round it off."
When you pour in the espresso it goes right to the bottom and mixes with the remaining liquid; leaving the foam to float on top, for a perfect blend of YUMMY!
* A few extra notes ... Keep in mind that due to the coldness of the almond milk, the espresso may not be very hot when finished; so if you like it hot, just use a little less milk and more espresso. Or you can leave the cup of milk out for a little while before whisking (to let it warm up a little bit). I drink espresso at ALL temperatures, so this never really bothered me.
Truth be told, one of my most grievous crimes against espresso is my affinity for CoffeeMate, my only shortcut and another preferred alternative to regular milk. What I like about it most though, is that I can leave it out on the counter, it never goes bad, then it's always room temperature, and the espresso remains hot. I know Americans are pretty prudish about these types of notions (thinking everything needs a refrigerator), but I've done it for many, many years. Just like I leave butter in the cupboard, so it's always soft - and neither practice has killed me yet! Did you know that in Europe eggs are found on a regular shelf? Yep, get over it!
Norpro Stove-top Espresso Maker - model# 5587 is recommended by JusttheFactsMa-am
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