Add a few spoonfuls
of cold water to the pot to encourage the grounds to sink
to the bottom of the pot, then gently pour the coffee into
cups or mugs.
With this type of steel coffee pots, you should use coarsely ground coffee,
and the coffee may be strained if you wish. The French press or cafetiere
is one stage up from this basic pot, incorporating a plunge filter to hold
the grounds at the bottom of the pot after brewing.
Always choose
steel coffee pots of this type with a stainless steel mesh
rather than one made with nylon as it will last longer.
It is just as simple to use
as the previous design. Just warm the pot, spoon in medium ground
coffee, pour in hot water, stir and allow to steep for 4-5 minutes.
The
plunger is then pushed down to separate the grounds before pouring. Many people swear by their Napolentas, which are neat little steel coffee pots with two chambers and a simple but stylish design. |
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These Italian stove-top steel coffee pots attract a devoted
following and make excellent espresso coffee, although they
are more of a fiddle than the cafetiere. They work on the same steam pressure principle as some of the big machines and are almost as effective.
In these specialised steel coffee pots, the water vapor that is created just before boiling is forced through the ground coffee and into the upper chamber where it condenses back into liquid and from where it can be served. On account of the pressure, the water boils at a higher temperature than normal. Steam is forced through the grounds, extracting more aromatic constituents than boiling water normally does.
Each of these steel coffee pots achieve a certain distinctive character in their brew. It is worth trying them all to discover your preference.
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