How to make a good cup of Italian stove top espresso

Italian caffè  is to me the true espresso. While it is strong, it is not as intense as those made using espresso machines that can produce high atmospheres. Italian stove top espresso is made using a macchinetta, like this Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker, or this Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker. These can be relatively inexpensive and it is a necessity. This coffee machine consist of a top chamber, a central column, a filter pate, a funnel filter, a steam release valve, and a bottom chamber.

After filling the bottom chamber with cold water, the coffee, of which I use Lavazza Super Crema Espresso Whole Bean Coffee, 2.2-Pound Bag, needs to fill the funnel filter and be packed tightly. The coffee has be grinned specifically for the espresso machine. For a grinder I use the Cuisinart DBM-8 Supreme Grind Automatic Burr Mill Next, you connect the top chamber firmly, too lightly and you will have a mess, too tightly and it will be hard to remove.

Now, the real trick is finding the right temperature. If you use too hot a setting or leave on the heat after it is made in the upper chamber,  the coffee will be bitter. This often takes experimenting. You will often hear a bubbling sound as the water is transferred to the top chamber. It takes only a few seconds to produce the coffee.

I hope this helps, but this is what I drink most mornings. If you have other helpful tips you want to add, or if you have questions, please leave a comment.