3 Ways To Make Coffee On The Stove

Whether the power is out in your home, or your coffee machine breaks, or you just want to experiment with new brewing techniques, mastering how to make coffee on the stove comes in handy. You can use any pot, from a regular soup pot, a small coffee pot, to a specially designed metal brewer set from Italy, but to be sure, there are lots of different ways to make great coffee using the stove, and articles this will discuss three ways of them. Take a break from your coffee maker, whether it is large or one that can serve coffee per serving, and give your favorite local barista a break and try the methods below.

Read too: Complete Coffee Information

Making Home-style “Cowboy” Coffee

1. Boil water on the stove

You can use a small saucepan or kettle. Add one or more cups of water to make each cup/cup of coffee, according to your needs. * Boil the water until it boils and froths a little, but don’t let the foam get bigger and then spill.

2. Add 1-2 full tablespoons of coffee (according to your taste) per cup/cup of coffee

Stir gently until the coffee dissolves. * Use regular ground coffee ground from coffee beans.
* Try adding 2 tablespoons of ground coffee per cup/glass first. It is easier to reduce the level of coffee that is too strong by adding water than to strengthen the level of coffee that is too light.
* You can use instant coffee if you wish. Add 1-2 teaspoons of instant coffee per cup/glass (follow the directions on the package).

3. Remove the coffee mixture from the heat and cover the pot

Leave it on for 2-3 minutes. * Some people like to bring the coffee mixture back to a boil for a moment, or even up to 2 minutes. This second boiling will make the coffee taste even more bitter, so check your taste before deciding to do it.

4. Stir the coffee and let stand in a closed pot for 2-3 minutes

This waiting time not only allows the coffee to sink deeper into the water (the longer the time, the thicker the coffee), it also allows the coffee grounds to settle down to the bottom of the pot. * Splashing a little cold water into the pot afterward will also help the ground coffee powder build-up to stay on the bottom. A few drops from the tips of your fingers are enough for a cup of coffee.

Read too: Complete Coffee Information

5. Pour the coffee into your cup/glass carefully

Pour it carefully, not only because the coffee is hot, but also because you don’t want the coffee powder sediment at the bottom of the pot to pour into your cup/glass. After you pour the coffee, all that is left in the pot is just the ground coffee grounds. Leave a little coffee in the pot to hold the coffee powder sediment. * If you have a tea filter or other similar filter, place it on your cup/glass so that coarse deposits of coffee grounds and coffee grounds don’t get into your cup/glass.

Brewing Espresso with Moka Pot

1. Understand how a Moka pot works

The mocha pot is a special set of utensils with an Italian design that can be separated into three parts and uses steam pressure to make coffee. Study step 1 in this article (in English) for the usage diagram and its explanation below: * This mocha pot has three parts, one part for water, one part for ground coffee, and one part for the final product.
* The bottom is for water. Usually, there is an air pressure valve in this section.
* The center is for your coffee grounds. Pour the coffee powder to taste.
* The top is the coffee/espresso container that has been brewed.

2. Cook the water in a separate kettle or saucepan before pouring it into the bottom mocha pot

When the water boils, remove the pot from the heat. This step is optional but recommended to prevent overheating of the metal mocha pot, as you don’t want an “iron” taste to your coffee, of course.

Read too: Complete Coffee Information

3. Fill the bottom

Of the mocha pot with boiling water until it almost reaches the loop of the valve. There may be guidelines in the pan. Put in the filter basket.

4. Fill a filter

Basket with ground coffee, and spread the coffee inside with your fingers. Make sure that no coffee grounds are scattered on the top edge of the filter basket so that the pot can be tightly closed. * Use regular ground coffee ground from coffee beans, with a consistency level like table salt.

5. Cover

The top and bottom of the mocha pot tightly. Make sure that these sections are tightly closed, but not too tight and as a result difficult to open again. * Be careful not to drop the coffee grounds into the water or the top container. Keep each part in its position.

6. Place

The mocha pot on the stove over medium heat, and leave the top cover open. As water vapor starts to build up, the coffee will begin to seep up to the top. You will hear the blowing sound as the steam rises upward. * You will see a dark brown flow of coffee that gradually fades away. Wait for the stream to turn honey yellow, then turn off the heat.
* Do not leave the mocha pot on the fire for too long, so that the coffee does not burn. You don’t like burnt coffee, right?

7. Wrap

The mocha pot in a cold washcloth or flush the mocha pot with cold running water from a tap. Again, this is an unnecessary step but recommended so that you don’t have an “iron” taste in your coffee.

8. Pour the finished

Coffee into a small cup or teapot. If the semi-espresso is too thick for your taste, you can dilute it by adding water.

Make Homemade Turkish or Greek Coffee

1. Gather your ingredients

The usual pot and ground coffee from ground coffee beans are useless for this method. * You will need an ibrik (also known as cezve, briki, mbiki, or toorka), which is a pot made of brass with a neck that is smaller than the bottom and usually has a long handle.
* You’ll also need water and sugar (or some other sweetener if you don’t want to use sugar, although this method is less traditional), of course.
* This method requires ground Turkish coffee, which is a fairly fine powder-like your normal ground coffee. Specialty shops, coffee producers, Middle Eastern specialty shops, and some other coffee shops may stock this type of ground coffee.
* You can also look in the aisle of the coffee grinder section of the grocery store, as many of them sell ground Turkish coffee. If you want to grind your coffee beans, make sure that the ground is as fine as possible.

2. Add sugar to the ibrik

This is optional, but that’s traditional Turkish coffee. Add the flavor with 2 teaspoons of sugar to the ibrik for a one-cup serving, for a better taste. * You can replace sugar with artificial sweeteners (for example, aspartame).

3. Fill the ibrik with water up to the neck

No more than that. Leave a little space around the neck for the scum to boil, so it doesn’t spill over onto your stove. * If you want to make just a little coffee, you will need a smaller ibrik. Pour water as far as the bottom of the ibrik’s neck. A small ibrik usually only has a capacity of 0.23 liters, which is enough to make two mini cups (demitasse) of 0.1 liter each.

Read too: Complete Coffee Information

4. Add the coffee to the water, but don’t stir it

Let the coffee grounds floating on the water. * The floating coffee grounds serve as the boundary between water and air, which facilitates the foaming process.
* According to how strong you want this coffee flavor, use 1-2 teaspoons full of coffee for every half cup, or approximately 3 teaspoons full for a cup of coffee ibrik.

5. Heat the ibrik on the stove

Some people recommend using low heat, but medium heat will work too. You just have to pay more attention to not letting the scald run over the stove. * Coffee will foam, but the foam is not the same as boiling. Don’t let the coffee boil, and you need to keep it from boiling, unless you don’t mind working hard scrubbing the crusty top of the stove from the overflowing scalding.

6. Remove the ibrik from the heat when the foam reaches the top

Let the lather shrink down, then you can now stir the coffee. * Usually, this process is repeated up to three times. Put the ibrik back on the heat, wait for the foam to rise to the top of the neck, then let the foam shrink and stir the coffee.

7. Pour the coffee into mini cups

Let stand for 1-2 minutes before you drink it, so that the sediment drops to the bottom of the cup. * When pouring coffee, leave a little coffee in the ibrik to hold the coffee sediment. Likewise, when drinking it, leave a little coffee in your cup to hold the sediment.
* Traditionally, Turkish coffee is usually served with a glass of water to clean your palate.

Read too: Complete Coffee Information

Warning

* Heating water on the stove can be dangerous. Don’t leave the saucepan on the stove while you are boiling the water.
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