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...
Forum Discussion
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.
