MacGregorSailors.com

I have been looking around the web at various sources for an expresso maker. I do not drink coffee in any form but my wife can not face the day without a double expresso. Does anyone have experence making expresso on a barbacue or camp stove with a stove top model such as
http://www.fantes.com/espresso-stovetop.html
or
http://www.camping-gear-outlet.com/camp ... 28029.html

Does anyone have one that works with Starbucks pods?

Try boiling four tablespoons of dark coffee in one cup water. As soon as it boils take it off the fire, let it settle and pour her the liquid "gold". If that doesn't start her engine, let her chew on the grounds.



Allan

That is how she makes "turkish coffee". But she likes her "starbucks hits" - from the very expensive plumbing that takes up to much counter space - in the morning. I am looking for something to remove a major objection to overnighting on the boat with me.

Too bad you don't live in Seattle. I'm sure there are Starbucks at almost all the marinas. Maybe even a floating one that goes boat to boat.

We just stumbled on these self heating hot chocolates and coffees at Wallyworld. They were 2 for a buck last week.
You push a button on the bottom to mix the heating element and in 5 minutes it's done.
http://store.ontech.com/

The Hot Chocolate was pretty good. Haven't tried the others.

I will have to stop after work and check out the coffees - sounds like a take off of our MREs. Thanks they sound handy to have around the car and boat just in case....

They are really not bad in a pinch. Not much for backpacking as they are too bulky but would go nicely in the boat for a short trip for a day or two. I could not handle them for more than that! Need more of my boiled coffee! Walley world has the expresso machines also and the price is not to bad, just finding one for a 12v would be the problem, but I bet someone here could tell you how to rewire it!!!


Allan

Hey Tangent,

I use one. I have the macchinneta you referenced. While the aluminum works fine; try to avoid using it for health reasons. I have many of these. I think the 9 cup is what I use in the aluminum. It fills my 20 oz. coffee commuter cup mixed with the International Delight french vanilla or amoretto... Yummy

If you have an IKEA by you I found a stainless steel model for about 20 bucks. It works great and makes about 12 ounces.

Either way, try to get a stainless steel one rather than the aluminum. Oh, and I cook it on my single burner alcohol stove [Origo] in about 7 minutes.

-Gaz

I boil the water in a regular kettle on top of the Origo alcohol stove. Use an italian coffee maker, with a piston: put the coffee inside, pour the boiling water on top, press the piston dow et voila: a good, hot expresso to go. Quickly wash away the coffee grounds or else they petrify.

I am sure we can find one of those devices on the market, for around ten bucks.

By the way, the genuine turkish coffee is made a little differently: bring the water to boiling in a copper coffee-cup with a long handle; the opening is typically smaller than the bottom. Add sugar to taste. Pull it off the stove. One spoonfull of coffee per cup (small, turkish cups, that is) Bring it to boil--pull it off immediately before it boils over. Do it again three times. You'll also gt a creamy "caimac" . Pour it gently in tiny cups, so you'll preserve the froth. If you really want to do it properly, you don't boil it on top of an open flame: you fill a pan with clean sand and heat the pan and the san--the copper coffee maker sits on the hot sand

But I like the expresso better. Your wife is right--this is a very important aspect of sailing

Those stove-top espressos are great. I too have a counter-top machine, but I've used a little stove-top for years when travelling. I need to get a new one for the boat, my last one had to go because all the rubber seals disintegrated - it was years old though and had done sterling service.

If just making for two you only need the smallest size. Trying to make a small amount in a larger one doesn't work so well, it's always best to make a full load. You only want a big one if you regularly make for several people.

Cheers, Rick

Forgot to mention:

The stainless steel one from Ikea came with 2 or 3 extra rubber seals...

-Gaz

Rick - is there a difference between your Italian maker and what we call here stateside a "French press' or is just attitude??

The 'Italian maker' would outperform the 'French press' by 13%...measured over a week of course, (40 v. 35)!

Just another post on my way to becoming an Admiral!

We have a "Super Automatic" Italian coffee machine at home but use a French Press on the boat. Works great.

Victor

By the way, the genuine Turkish coffee is made a little differently

Yes that sounds about the way she does it in a copper thing with a well char'd handle - as I said I don't like coffee, don't even let her use the same spoon to stir my tea. euch nasty nasty bitter stuff.

Thanks for all the answers, I used to use the "French Press" for tea but got a bigger pot style press from Starbucks. Covered with a little mittten it keeps it at just the right temp. I will look for a SS one for her.

Catigale wrote:Rick - is there a difference between your Italian maker and what we call here stateside a "French press' or is just attitude??

Huge difference

What you call a "French press" is I'm pretty sure what we (and the French!) call a cafetiere. You put in the coffee, add the water, let it steep for a while, then push the plunger to retain all the grounds at the bottom. You get the same result if you mix the coffee and water in any container then pour it out through a strainer.

Espresso makers force water under pressure through tightly packed coffee grounds. You get a much more concentrated coffee as a result, which you can either drink as-is, or dilute with hot water ("americano"), or add hot milk ("latte") or frothy milk ("cappuccino"), etc. The principle is the same, whether it's a simple stove-top device or a huge machine covered in knobs, buttons, bells & whistles!

The espresso method works best with very finely-ground coffee, and IMHO produces a much better tasting result. Cafetieres need a medium-grind, and don't extract the same flavour.

Not that I'm a coffee nut or anything ...

Cheers, Rick