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This handy device is called a Stovetop Coffemaker. There are several different brands, the most popular of which is called the Moka Pot. They come in many different sizes, and colors, but the general concept is always the same. For an in depth history of this italian made stovetop coffeemaker check out http://en.wikipedia.org/wiki/Moka_pot . I am presenting this particular method of brewing coffee, or better yet, espresso. in the context of camping, or living with limited rescources. When you have this caffettiera (italian for coffeemaker) all you need to make high quality cafe style espresso/americano is water, ground coffee, and a scource of heat. Yep, whether it's an electric range, propane stove, hotplate or campfire coals, if you got heat you can make great coffee!
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Made of 3 simple parts, this coffemaker is not a percolator. The coffeegrounds don't boil in the water. Instead, this contraption creates a pressurized chamber that forces the boiling water through a narrow controled opening, coming in contact with the grounds at high temp just once. The water then becomes trapped in the upper chamber and never recycles back through the grounds, similar to an espresso machine. This method creates an extraction of the coffee grounds instead of just a brew. Capable of anything from a weak house coffee to a lovely dark esspreso, crema and all, this pot is able to get you the most bang for your buck. If you only have 1 tablespoon of coffeegrounds, it would go farther in a moka pot than any other method.
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The First step is filling the bottom chamber with Cold water. Never fill above the pressure valve, located about 11/2 inch from the top of the bottom chamber. If you do put in too much water, you'll know when you try to set the second piece inside. It will overflow. Always use safe clean water. Even though the water does boil, it is very briefly, and is not adequate for purifying water, or killing off bacteria in live water. You CAN, however, heat up and/or boil water in just the bottom chamber, or all together with no coffee grounds in it to make pourable hot water for your tea or oatmeal.
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Now its time to put the inner section into the bottom chamber. Should fit nice and snug with no gaps around the edges. If there is to much water in your bottom half you will see the water rise above the bottom of the inner section. This is not conducive to optimal brewing. Simply pour some water out and stick the piece back in.
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Add as much or as little coffee grounds as you'd like, to taste. If you have plenty of coffee and really just want a tasty cup o joe with high octane caffiene capacity I suggest using it like an espresso machine. ie: Fill the grouper (the part that holds the grounds) loosely to the top. Gently and evely pack down the grounds until it is firm to the touch. Not to hard, You want the water to be able to flow through evenly. This method will create espresso that has a lovely light brown crema, and is truely handcrafted cafe quality espresso. Of course, your choice of bean has alot to do with what kind of quality you end up with. For real true espresso, use an espresso roast and grind your beans fresh.
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The time has come to screw on our top piece, or upper chamber, as I so articulately call it, even though Im sure it has a technical name. This is the receptacle of all our hopes and dreams first thing in the morning, and it does it's job best when thoroughly rinsed of old dregs, yet well seasoned. These pots are made of either aluminum or stainless steel, and either can leave a mettalic taste in your morning joe if you are a stickler for shiny clean metal. Just like a cast iron pan, these pots produce better tasting product when seasoned well with the natural oils the coffee produces. I rinse mine very well after every use, but only use soap and scrubbie after every 6 or seven uses. And even then, I dont go overboard. If you buff to hard you just expose more metal to taint the taste of your glorious concotion.
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Now that our receptacle of dreams is screwed on nice and tight, its time to locate our heat source, place our pot on the hotspot, and wait. I have used this pot on campfire coals, and impromtu stone ovens, propane camp stoves, and sterno cans, but I don't recommend setting this pot on open flames. You want a slow, controlled heat that won't burn your coffee or leach metal into your water. If you are using coals you can expect the outside to get tarnished but it scrubs right off. Keep an eye on the plastic handle and avoid a meltdown. Watch your pot closely for steam from the spout and listen for that joyous bubbling. Once the top is full, remove from heat. You dont want your coffee to boil once it's safe and sound in its upper chamber of glory.
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Coffee Time!! Grab your favorite mug, jug, tin can, or nalgene and pour yourself a well earned cup of morning gold. Always remember to let your pot cool sufficiently before unscrewing and cleaning. That is one hot pot.
If your brew is too strong or too hot, adding a bit of plain old water turns your cuppa joe into a chic americano. Warm some milk on the side for a traditional cafe au lait or pour over ice for a chuggable iced coffee. However you decide to enjoy your final product, you can always count on 3 things with this method ;
1) consistency. 2) conservation and 3) caffiene.
In my opinion, even on a hiking trip, this pot is worth its weight, and the wait. Down with instant and death before decaf!!
If your brew is too strong or too hot, adding a bit of plain old water turns your cuppa joe into a chic americano. Warm some milk on the side for a traditional cafe au lait or pour over ice for a chuggable iced coffee. However you decide to enjoy your final product, you can always count on 3 things with this method ;
1) consistency. 2) conservation and 3) caffiene.
In my opinion, even on a hiking trip, this pot is worth its weight, and the wait. Down with instant and death before decaf!!