In the Kitchen: Espresso + Ice Cream
This photo is so inviting! For the next 30 days or so I can't drink any beverage other than water (40 Days of Water!), but as soon as I can, I am going to use my stove top espresso maker for the first time and serve a couple shots up with some vanilla ice cream!
I finally looked up how to use my espresso maker after having it for over a year (SAD!). Below are how-to steps in case your wondering, like I was, "How in the world do I use this thing?!" Do you have one? Do you like it? Any tips for brewing fabulous espresso?!
How to use a stove top espresso maker...
- First, grind your dark roasted whole bean coffee until it is a fine powder. Don't have a grinder? I suggest purchasing one. They are fairly inexpensive and a great investment if you enjoy fresh coffee! If you don't have one/buy one, you can usually grind the beans when you purchase them at most grocery stores...and, they usually have an espresso setting, which is helpful.
- Fill the base of the espresso maker with water. The water should come to just below (not past!) the steam valve, which is the small hole on the outside of the base, near the top.
- Place the funnel into the base and fill it completely with ground espresso. Level the grinds, but do not pack them.
- Screw, tighten, and secure the kettle to the base. The top kettle should still be empty and dry.
- Heat the espresso maker on the stove on medium to medium-high heat. The gurgling or steam spray sound means your machine is working properly, forcing fresh espresso into the top kettle. Once the sounds stop, approximately 5 to 10 minutes depending on the size of you machine, the espresso is ready and should fill the top kettle.
- Remove from heat. (Turn off the stove!) Serve, and enjoy!
Note: You must fill your espresso maker completely with water and grounds whether you want to make 2 shots or 12. There are small and large size makers, so buy the size that best fits your drinking style.
Photo from Sunday Suppers