How does the thick, oily brew that's as dark as motor oil these things make still manage to taste so good?
its a paradox
>>7173986
the cream rises to the top so they say
good methods and products last through the ages and are pervasive
do you use an espresso grind, or something coarser?
Should I buy one of these or a french press? Both are the same price.
>>7175657
french press if you want normal coffee
moka pot if you want a shot of espresso but can't afford a real espresso machine
>>7176002
Moka pot coffee doesn't have the body and texture of a good espresso.
For those that like espresso strength coffee, but don't have a good machine, using the Arabic / Turkish brewing method gives better results than a moka pot does.
>>7176139
>the Arabic / Turkish brewing method
Isn't this method just "grind the shit out of beans until you get a fine powder, then throw it into hot water"
>>7176146
yup
>>7176146
Sort of...
1. Take 1tbs of powdery ground coffee per serving and add to container.
2. Add sugar, if desired.
3. Add cold water and stir.
4. Bring up to temp, but do not boil.
5. If the coffee is fresh and ground right, the oils in the coffee will start to bubble and froth before the coffee actually boils. Once the coffee starts to froth, remove from heat and serve. Some will repeat this process a couple of times before serving.
6. Give the coffee about 30 seconds before drinking to cool and allow the grains to settle.
This approach creates a coffee with a fuller body and flavor due to the fact that the crema / froth is included in each serving, and there's more coffee grains suspended in the brew itself. It's in between a good espresso and a moka / filter coffee.
