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where do you get one of those stovetop milk frothers?
I have a stove top espresso maker and I want a stove top milk frother to go with it cause I like foam etc in my coffee. They seem to be hard to find tho - any suggestions?
Also is espresso from a stove top espresso maker the same as espresso from one of those huge automatic espresso makers from coffee shops? Also whats the difference between coffe beans and espresso beans?
also how do I keep ground espresso from a package fresh?
Also is espresso from a stove top espresso maker the same as espresso from one of those huge automatic espresso makers from coffee shops? Also whats the difference between coffe beans and espresso beans?
also how do I keep ground espresso from a package fresh?
1 Answers
You could buy one of these: http://www.1st-… or you could just put cold milk in a cold pan on the stove & whisk briskly over medium heat. I use this method for larger groups, although it isn't as foamy as with a steamer.
Stove-top espresso is delicious, but not as rich as that from a quality machine. A good machine will put out way more pressure through fine grounds than a moka pot does through the coarser grounds. This pot: http://coffeege… is the only moka pot that makes espresso with signature crema (great for latte art). I don't like aluminum in my coffee production so I use this one: http://www.amaz…
Real espresso grounds are so fine, with so much surface area, that they go stale quickly. Since your using a stove-top pot you're not using espresso ground coffee as it would clog your system. Fresh coffee releases CO2 for several days. During that time the coffee needs to be stored in a valved container to prevent CO2 build-up (pressure is bad). Once the coffee stops producing gas, it's on it's way downhill and needs to be stored in as air-tight (and air free) a container as possible.
Espresso beans are coffee beans. The only difference is most espresso is a blend of beans aimed at a certain flavor while normal coffee beans are either single origin or blended for a different taste often with a little Robusta for more crema. Espresso is a method of making coffee (with water under pressure) not a type of bean. I actually have several single-origin coffees that make excellent espresso.
Stove-top espresso is delicious, but not as rich as that from a quality machine. A good machine will put out way more pressure through fine grounds than a moka pot does through the coarser grounds. This pot: http://coffeege… is the only moka pot that makes espresso with signature crema (great for latte art). I don't like aluminum in my coffee production so I use this one: http://www.amaz…
Real espresso grounds are so fine, with so much surface area, that they go stale quickly. Since your using a stove-top pot you're not using espresso ground coffee as it would clog your system. Fresh coffee releases CO2 for several days. During that time the coffee needs to be stored in a valved container to prevent CO2 build-up (pressure is bad). Once the coffee stops producing gas, it's on it's way downhill and needs to be stored in as air-tight (and air free) a container as possible.
Espresso beans are coffee beans. The only difference is most espresso is a blend of beans aimed at a certain flavor while normal coffee beans are either single origin or blended for a different taste often with a little Robusta for more crema. Espresso is a method of making coffee (with water under pressure) not a type of bean. I actually have several single-origin coffees that make excellent espresso.
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