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Vintage465's avatar
Vintage465
Nomad
Jan 21, 2018

Stove Top Cappuccinos

For 3 years I've been trying to come up with a good method of making a Barista Grade Soy Cappuccino for my wife. I've finally made it to that place. In the photo you will see a single lever espresso maker called a "Flair". It will make a fine grade espresso with beautiful color and the three stage or three level colors til it settles out with nice crema. The other devise is a stove to steamer to steam/foam the milk, in our case soy. That little steamer will steam/foam any kind of non dairy beverage to a thick fine foam. I get so weary of barista's in "good coffee establishments" try and give my wife dish water looking foam and cop out with the "soy just doesn't foam right" excuse.

With this set up and several other measuring, grinding and temperature monitoring devises I can make true barista grade cappuccinos right off the top of the propane stove with no shore power or generator. I suppose the only down side is the entire trailer is full of steam by the time I'm done making her coffee. I, on the other hand drink what Juan Valdez drinks....black coffee with nothing else!
  • valhalla360's avatar
    valhalla360
    Navigator
    Jan 22, 2018
    It's not "professional grade" but a Moka pot does a pretty good imitation of espresso without so much hassle.

    Steamed milk still needs to be handled separately.
  • Vintage465's avatar
    Vintage465
    Nomad
    Jan 22, 2018
    valhalla360 wrote:
    It's not "professional grade" but a Moka pot does a pretty good imitation of espresso without so much hassle.

    Steamed milk still needs to be handled separately.


    We've tried the Moka Pot but the espresso seems to be more bitter than this lever unit. I've read that boiling water is the enemy of good espresso. My biggest issue with espresso is, I don't like espresso, therefore really don't have a good handle on what good espresso should taste like. I usually give it to the bride and get her opinion. Though I'm getting better at the feel of the lever, the visual of the shot and the smell.
  • path1's avatar
    path1
    Explorer
    Jan 22, 2018
    Op...how about adding what "machinery" you have that you are happy with.
    Thanks
  • Vintage465's avatar
    Vintage465
    Nomad
    Jan 23, 2018
    path1 wrote:
    Op...how about adding what "machinery" you have that you are happy with.
    Thanks


    Well, when you say machinery, I presume you mean the rest of the coffee making stuff. I can't find a pic on line of the hand grinder I use. But it's a ceramic bur grinder that will grind coffee from French Press Coarse to coffee flour. It cost $50.00 if I recall. Also is a small scale to weigh the beans: 18.5 grams per shot. Absolutely necessary is the stove top goose neck kettle with a thermometer in the top to catch the water @ 195-200 degrees. The foaming pitcher and thermometer to stop steaming/foaming @ 130 degrees.....it will usually creep up to 135/138-ish. Over 140 degrees the soy milk will have a better chance of curdling. A small shot glass to squeeze the espresso into. The espresso lever unit came with the funnel to get the ground coffee in the porta-filter and a tamp to put the squeeze on the goods. The steamer in the pic is just what is seen. That little dude is really solidly built. Made in China.......But real solid. Came with real lousy instructions. But my son's girl friend works at a real good coffee shop in Nashville and she schooled me on the proper use of the steamer. I was just heating milk 'till she showed me the finer details of the force.
  • valhalla360's avatar
    valhalla360
    Navigator
    Jan 23, 2018
    Vintage465 wrote:
    valhalla360 wrote:
    It's not "professional grade" but a Moka pot does a pretty good imitation of espresso without so much hassle.

    Steamed milk still needs to be handled separately.


    We've tried the Moka Pot but the espresso seems to be more bitter than this lever unit. I've read that boiling water is the enemy of good espresso. My biggest issue with espresso is, I don't like espresso, therefore really don't have a good handle on what good espresso should taste like. I usually give it to the bride and get her opinion. Though I'm getting better at the feel of the lever, the visual of the shot and the smell.


    My understanding is the main difference with the Moka Pot isn't so much the temperature of the water but pressure. Technically espresso is supposed to be done at something like 8 bar and the Moka Pot only generates around 1 bar.

    Nice thing about it particularly with the larger pots is you can make several shots at time, so if you have friends over or just like double or triple shots, it's a lot easier.

    I'm not a purist, so it's good enough for me. Others maybe not so.
  • Vintage465's avatar
    Vintage465
    Nomad
    Feb 10, 2018
    My wife's espresso machine caved in again! So I had to rescue her by bring in the set up in the trailer to make her Soy Caps. For those interested in attempting this, here is my entire rig. All the citrus in the back ground is optional! I think the most difficult item to source is the grinder. In a general search on ebay and Amazon, I couldn't find it. I included a photo of the brand of the coffee grinder. All of the other items are pretty "boiler plate", straight up items available off the net and local shops. The Flair Espresso press is the key though. With out that, I'm nowhere..............

    Here is the brand of Grinder. We bought this grinder @ a local coffee supply shop. It is adjustable and will literally grind from flour to gravel. Seems like this was about $50.00

    All to achieve this. A fine soy-cap. with no curdling and naturally sweet and rich taste...........Holy-Cow, it's a fair amount of set up.....but hey, we're camping and not in a rush........right?

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