Stovetop Espresso Makers: 5 Fast Facts

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Fact #1. The coffee world offers us plenty of opportunity to be snobs. There are scientifically measurable ways to determine the quality of a cup of coffee. If you pit the taste profile of a shot of your homemade stovetop espresso up against that of a cup of mud from your local gas station, yours is pretty well guaranteed to emerge as the winner.
Fact #2. Most stovetop espresso makers on the market are designed to draw their pressure from a direct heat source. This is done in such a way that the pressure itself opens a valve that lets the water interact with the beans. In order to ensure that this water isn't too hot, the valves allow it through at approximately 1.5 bars.
Fact #3. In a drip coffee machine, hot water slowly makes its way into a basin containing coffee grounds. Once the water builds up, it filters through the beans and falls into a waiting receptacle. Traditional espresso machines heat up water and force it through a tube that delivers it to the grounds at extremely high pressures. A stovetop brewer marries the simplicity of a drip coffee machine with the high-pressure environment of an espresso maker.
Fact #4. Today, you can still purchase large boilers that greatly resembles machines from the early 19th century, many of which come in fine brass finishes complete with ornate statuettes and other artistic flourishes. Compared to the espresso makers of old, modern models have highly adjustable pressure settings.
Fact #5. If you're not made of time and money, the stovetop espresso maker will provide you with the benefits of being inexpensive and very fast. High-quality machines can cost well into the thousands of dollars, making the elite brew seem unreachable to the common man. Fortunately, stovetop models are much more economical, and their contents are ready as soon as the water heats up.