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Thread: Stovetop coffee

  1. #1
    cas
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    Stovetop coffee

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Im not quite in the fund-heavy heaven where I can purchase a nice piece of machinery, so for the moment Im happy with my 2 cup stovetop espresso maker. And although Ive been quite happy plodding away drinking my coffee whichever way it comes out, I think its probably time to continute my coffee education...

    So, a few questions:
    - what grind is best for a stovetop?
    - should the coffee be tamped?
    - can anyone recommend any single origin coffees that work well in a stovetop, and to what degree roast?

    Thanks!

    Ben

  2. #2
    Senior Member robusto's Avatar
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    Re: Stovetop coffee

    Bennyc

    I always have to fall back on the good old stovetop when away from my Silvia. The difference is noticeable, but any port in a storm when it comes to good coffee.

    You raise good questions. As with a coffee machine, you have to be careful of the grind and quantity -- but you can adjust to your own taste. Too fine a grind and it will take forever to emerge, or even set off the safety relief valve. The coffee may also be too strong to your liking.

    Relatives of mine like it weak and so never fill the basket -- it taste OK, but rather bland without much body that way.

    I have never tamped the coffee --- just put in enough to fill the basket and let it come out at a steady rate without choking the stove top.

    Put in enough water to barely cover the safety valve.

    Hope this helps,

    Robusto

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    Re: Stovetop coffee

    The problem with the stovetop is that the water going through the coffee is really hot, so its really important to take it off the heat when the coffee starts to come through.

    A roaster that I know was saying that he had a brazil that he roasted especially for stovetop. I presume that it would be a lighter roast than for espresso, but dont go too crazy! Maybe try just before second crack as a starting point? I took some PNG Kimel over to my aunts place a while ago and had that through her stovetop - that was pretty good.

    Hope thats of some help!

    Luca

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    Re: Stovetop coffee

    When Im on the stove, I use my atomic.

    The starters pack has some columbians that fare pretty well with a lighter roast, ground for espresso.

    You can still get a lot of miles out of the "alternatives" before you hit the big time.

    Maybe we could go halves in an ECM ?

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    Re: Stovetop coffee

    robusto is stop on!

    General guide, Id say a grind short of an espresso grind - as a guide.

    I used a Stovetop before "upgrading" to the espresso nirvana :-)

    Paul Bassett did a series called "Living Coffee" and you can get the whole series on DVD - 13 episodes. I highly recommend getting it. In the last few episodes he showed you how to best do a stovetop coffee.

  6. #6
    cas
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    Re: Stovetop coffee

    Thanks all,

    That definitely gives me somewhere to start (or continue)!

    Ive got some Brazil, PNG and Columbian at home (not sure which types exactly), but Ill definitely give them a go and see which one I like the best - and post the results as well!

    Ben

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    Re: Stovetop coffee

    Behmor Brazen - $249 - Free Freight
    I only drink stovetop for the time being (due to machine troubles) and I must say I am loving it... The tips from other threads are a must to read if you havent already read them.
    http://coffeesnobs.com.au/YaBB.pl?num=1174971088/3#3
    and
    http://coffeesnobs.com.au/YaBB.pl?num=1175047754
    I have tried the Monsooned Peaberry and The latest Harrar (both on a slightly lighter roast than usual) and I was blown away by the full bodied brews I was getting out of it. Ive got some Brazil roasted and waiting to go as well, so Ill post once Ive tasted.

    One thing noticed when I started on this method is that I had to make myself smaller coffees otherwise I would be up all night.... Is it just me or does stovetop make a more caffienated brew??



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