Whether the power goes out in your home, or your coffee maker breaks down, or you just want to experiment with new brewing techniques, mastering how to make coffee on the stove can come in handy. You can use any pot, from a regular gravy pot, a small coffee pot, to a metal brew set with a special design from Italy, but of course, there are many different ways to make great coffee using the stove, and articles This article will discuss three of them. Leave your coffee maker, whether large or one that can serve coffee for a moment, and give your favorite local barista a break, then try the methods below.
Step
Method 1 of 3: Boiling “Cowboy” Home Coffee
Step 1. Boil water on the stove
You can use a small saucepan or kettle. Add a cup of water or a little more to make each cup/cup of coffee, according to your needs.
Boil the water until it boils and makes small bubbles, but don't let the bubbles get bigger and spill
Step 2. Add 1-2 tablespoons full of coffee (according to your taste) per cup/cup of coffee
Stir gently until the coffee dissolves.
- Use regular ground coffee that is ground from coffee beans.
- Try adding 2 tablespoons of ground coffee per cup / glass first. It's easier to reduce coffee that is too strong by adding water than it is to amplify coffee that is too light.
- You can use instant coffee if you prefer. Add 1-2 teaspoons of instant coffee per cup/cup (follow the directions on the package).
Step 3. Remove the coffee mixture from the heat and cover the pot
Leave it for 2-3 minutes.
Some people like to re-boil the coffee mixture until it boils one more time, or even up to 2 minutes. This second boiling will make the coffee taste even more bitter, so check your taste before deciding to do this
Step 4. Stir the coffee and let it sit in the closed pot for 2-3 minutes
This waiting time not only allows the coffee to sink deeper into the water (the longer the time, the thicker the coffee), it also allows the coffee grounds to settle to the bottom of the pot.
Splashing a little cold water in the pot afterwards will also help the coffee grounds settle to the bottom. A little drip from your fingertips is enough for a cup of coffee
Step 5. Pour the coffee into your cup/glass carefully
Pour carefully, not only because the coffee is hot, but also because you don't want the coffee grounds that are at the bottom of the pot to pour into your cup/glass. After you pour the coffee, all that's left in the pot is a deposit of coffee grounds. Leave a little coffee in the pot to hold the ground coffee deposits.
If you have a tea filter or other such filter, place it over your cup/glass to prevent the coarse deposits of coffee grounds and coffee grounds from getting into your cup/glass
Method 2 of 3: Brew Espresso with a Moka Pot (Moka Pot)
Step 1. Understand how the mocha pot (moka pot) works
The mocha pot is a special utensil set with an Italian design that can be separated into three parts, and uses steam pressure to make coffee. Learn step 1 in this article (in English) about the usage diagram, and the explanation below:
- This mocha pot has three parts, one part for the water, one part for the coffee grounds, and one part for the finish.
- The bottom is for water. Usually there is an air pressure valve in this section.
- The middle is for your coffee grounds. Pour enough coffee powder.
- The top is a container of coffee / espresso that has been brewed.
Step 2. Boil the water in a separate kettle or saucepan before you pour it into the bottom mocha pot
Once the water boils, remove the pot from the stove. This step is not required, but is recommended to prevent overheating of the metal surface of the mocha pot, as you don't want an "iron" taste to your coffee.
Step 3. Fill the bottom of the mocha pot with boiling water until it almost reaches the valve circle
There may be a guide line inside the pan. Put in the filter basket.
Step 4. Fill the filter basket with ground coffee, and smooth the coffee inside with your fingers
Make sure that no coffee grounds are splattered on the top edge of the strainer basket so that the pot can be tightly closed.
Use regular ground coffee ground from coffee beans, with a consistency similar to table salt
Step 5. Cover the top and bottom of the mocha pot tightly
Make sure that these parts are tightly closed, but not too tight and as a result will be difficult to open again.
Be careful not to drop the coffee grounds into the water or into the top container. Keep each piece in its proper position
Step 6. Place the mocha pot on the stove over medium heat, and leave the top cover open
As the moisture begins to form, the coffee will begin to seep to the top. You will hear the blowing sound as the steam rises to the top.
- You will see a stream of dark brown coffee which is slowly fading away. Wait for the stream to turn honey yellow, then turn off the heat.
- Do not leave the mocha pot on the fire too long, so that the coffee does not burn. You definitely don't like charred coffee, right?
Step 7. Wrap the mocha pot in a cool dish cloth, or rinse the mocha pot with cold water running from the faucet
Again, this is a step that doesn't have to be done, but is recommended to avoid an "iron" taste in your coffee.
Step 8. Pour the finished coffee into a small cup or teapot
If this semi-espresso is too thick for your taste, you can thin it by adding water.
Method 3 of 3: Making Homemade Turkish or Greek Coffee
Step 1. Gather your materials
An ordinary pot and ground coffee from ground coffee beans are useless for this method.
- You will need an ibrik (also known as cezve, briki, mbiki or toorka), which is a brass pot with a neck that is smaller than the bottom and usually has a long handle.
- You'll also need water and sugar (or other sweetener if you don't want to use sugar, although this method is less traditional), of course.
- This method requires ground Turkish coffee, which is fairly finely ground like the ground coffee you're used to finding. Specialty shops, coffee manufacturers, Middle Eastern specialty shops, and some other coffee shops may stock this type of ground coffee.
- You can also look for it in the coffee grinder aisle at the grocery store, as many of them sell ground Turkish coffee. If you want to grind your own coffee beans, make sure that the resulting powder is as finely textured as possible.
Step 2. Add sugar to the ibrik
This is optional, but that's how traditional Turkish coffee is. Add flavor with 2 teaspoons of sugar to the ibrik for a one-cup serving, for a better taste.
You can replace sugar with artificial sweeteners (for example, aspartame)
Step 3. Fill the ibrik with water up to the neck
Don't be more than that. Leave a little room in the neck for the bubbling froth, so it doesn't spill over to your stove.
If you want to make just a little coffee, you'll need a smaller ibrik. Pour water up to the bottom of the ibrik's neck. A small ibrik usually only has a capacity of 0.23 liters, so that is enough to make two mini cups (demitasse) coffee of 0.1 liter each
Step 4. Add the coffee to the water, but don't stir it
Let the coffee grounds float on the water.
- Floating coffee grounds act as a boundary between water and air, which facilitates the foaming process.
- Depending on how strong you want this coffee to be, use 1-2 full teaspoons of coffee for every half cup, or about 3 full teaspoons for a full cup of ibrik coffee.
Step 5. Heat the ibrik on the stove
Some people recommend using low heat, but medium heat can actually work as well. You just have to pay more attention so that the boiling foam doesn't spill over to the stove.
Coffee will foam, but foam is not the same as boiling foam. Don't let the coffee boil, and you really should take care not to boil it, unless you don't mind the hard work of scrubbing the crusty top of the stove from the overflowing froth
Step 6. Remove the ibrik from the heat when the foam reaches the top
Let the foam shrink down, then you can now stir the coffee.
Usually, this process is repeated up to three times. Place the ibrik back on the heat, wait for the foam to rise to the top of the neck, then allow the foam to shrink and stir the coffee
Step 7. Pour the coffee into a mini cup
Let sit for 1-2 minutes before you drink it, so that the sediment drops to the bottom of the cup.
- When pouring coffee, leave a little coffee in the ibrik to hold the coffee deposits. Similarly, when drinking it, leave a small amount of coffee in your cup to hold the sediment.
- As per tradition, Turkish coffee is usually served with a glass of water to cleanse your palate.
Warning
- Heating water on the stove can be dangerous. Do not leave the pot on the stove while you are boiling the water.
- Hot coffee can cause burns. If you do not believe, just ask the health insurance officer.
Related article
- Making Coffee
- Making Cuban Coffee
- Making Irish Coffee
- Making Coffee Without a Coffee Maker
- Grinding Coffee at Home
- Grinding Coffee Beans Without a Grinder
