Mike Savage
So many friends to meet . . . so little time
- Time of past OR future Camino
- Camino Francés,Inglés
Muxia/Finisterre
Português Coastal
Português Central
Sanabrés
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Mike. Do you drink it black or con leche?
Well, I use one of these stove top espresso makers like the photo I've uploaded, and I"m happy with it.
I buy whole beans and grind them.
You can buy different strengths of coffee bean blends, from mild and smooth to dark and strong.
For black coffee, I'd make a pot of espresso, then add boiling water.
My family is Portuguese and before espresso makers, here is how my grandmother made my grandfather's cafe con leche each morning and how I've done it ever since:
She would grind the coffee, maybe 1/4 cup, very fine.
Put it in a saucepan
Put in about 2 cups of water
Bring to a boil, then lower the heat and simmer for about 15 minutes until it is a very strong syrup.
Put this in a glass jar with lid and keep in the refrigerator or on top of the stove if you don't live in heat.
View attachment 21951View attachment 21952
To use, pour about 1/4 cup of the syrup into the coffee cup.
Put 3/4 cup of whole milk in a pan and bring to a boil to "scald" it.
Pour the milk into the cup with the syrup.
He had a BIG old cup of this each morning.
She also made Portuguese Sweet Bread and he'd dip the bread into the coffee and eat it.
That would be "First Breakfast"
After working in the fields for a couple of hours, he'd come back in around 8 am and get "Second Breakfast" which was usually linguica and eggs and Portuguese beans.
Well, this is an interesting subject! . . .
Ah, and Mike, congratulations on having. I pleated your Pilgrimage!
Mike, there are many brands, and loks, but the principle is the same: water in bottom part, filtre/basket, and then the réservoir. Bialetti, as mentioned by @annakappa , is well know, quality and reasonably priced. Every once in a while you will need to replace a rubber seal for a couple of dollars. Just find any traditional Italian market and they' ll have these.Hmm . . . time to read up on Moka pots then!
Is there a certain type/flavor of bean I should start with?
You are very welcome. Those are some of my favorite memories! Were they Azorian?Annie, special thanks for the memories!
Mike
@annakappa , have you ever had to deal with the coffee sticking at the top of the filtre?I should also mention that some time back, I decided to buy one of those sofisticated espresso machines that would produce 2 cups at the same moment. They look like a household version of what you see in a bar. Well I discarded it within a month, because there was no AROMA! You need some aroma to enjoy you cup of coffee! So, for nearly 50 years, I have been enjoying my coffee made in a stainless steel version of the Bialetti coffee maker. Oh, yes, one other thing, that you will be told not to do, but I learnt the trick from an Italian friend, is that I keep my coffee in the frig. And of course, now we drink coffee from Costa Rica. Arabica, naturalmente!
Not really! The trick is to fill up your filter and then pack it down . There are always a few grains on the metal filter, but nothing to worry about! Ah, another thing: don't over wash your coffee pot. Just rinse it out. No detergents please!@annakappa , have you ever had to deal with the coffee sticking at the top of the filtre?
True, a good rinse only. Never packed my coffee, perhaps that was the problem.Not really! The trick is to fill up your filter and then pack it down . There are always a few grains on the metal filter, but nothing to worry about! Ah, another thing: don't over wash your coffee pot. Just rinse it out. No detergents please!
@annakappa , have you ever had to deal with the coffee sticking at the top of the filtre?
Yup, but I was only talking about a Mona style coffee pot! Since I was ' converted' nearly 50 years ago, I never gave used anything else!Coffee that is too finely ground can do this. Generally the moka-type coffee maker takes a coarser grind than you might use for a drip filter. If you use a fine grind in a moka it can glug up the works (technical term!). I find a medium grind is usually fine. But coarser grinding can also make a weaker coffee, so you might have to go to a slightly darker roast or stronger blend to balance that.
Oh now see, you got me started thinking about coffee....!
You are very welcome. Those are some of my favorite memories! Were they Azorian?
water temperature is important too. start warming the water in the lower part of the moka pot and then screw on top with coffee. keep lid open. just as the coffee starts coming out the tube cut the heat and close the lid. We use electric heat so gas may need to stay on a touch longer. if the water gets too hot the coffee can be bitter. And as annakappa said get a stainless steel pot.
Coffee that is too finely ground can do this. Generally the moka-type coffee maker takes a coarser grind than you might use for a drip filter. If you use a fine grind in a moka it can glug up the works (technical term!). I find a medium grind is usually fine. But coarser grinding can also make a weaker coffee, so you might have to go to a slightly darker roast or stronger blend to balance that.
Grandma was, she had red hair and green eyes and very fair complexion. The other side of the family was from Lisboa.
Yes, that's the sort i meant - like your lovely Bialetti. I have one like that (different brand) bought in an Italian supermarket 20 years ago and still going strong!Yup, but I was only talking about a Mona style coffee pot! Since I was ' converted' nearly 50 years ago, I never gave used anything else!
Moka pots are great but you need to pay attention. It's very easy to scald or burn the coffee.Hmm . . . time to read up on Moka pots then!
Is there a certain type/flavor of bean I should start with?
I remember my first cafe con leche at Burguete-Auritz - lordy! lordy!
One thing to take into account is that most of the milk used in mainland Europe is UHT long life milk - it does make a difference.
If at all possible, try and avoid UHT milk, and seek out fresh milk
https://locavoredelmundo.wordpress.com/2010/10/10/uncovering-hidden-truths-uht-milk/
will explain why.
DI really enjoyed the coffee on my caminos and am wondering how I could duplicate it at home. I don't have an extensive knowledge of coffee so maybe it is already available but I don't know what it is called.
Here in the states I drink plain black coffee that comes preground in a large can. My wife likes roast coffee and grinds her own beans; this tastes "burnt" to me and I don't care for it. In Spain I would drink solo or Americano with no sugar or milk. This tasted strong but good and no "burnt" taste. This is what I would like to make at home. Maybe I need a special machine or beans or both?
Any and all suggestions are appreciated.
Mike
I really enjoyed the coffee on my caminos and am wondering how I could duplicate it at home. I don't have an extensive knowledge of coffee so maybe it is already available but I don't know what it is called.
Here in the states I drink plain black coffee that comes preground in a large can. My wife likes roast coffee and grinds her own beans; this tastes "burnt" to me and I don't care for it. In Spain I would drink solo or Americano with no sugar or milk. This tasted strong but good and no "burnt" taste. This is what I would like to make at home. Maybe I need a special machine or beans or both?
Any and all suggestions are appreciated.
Mike
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