1. Add water to the bottom chamber making sure to not cover the safety release valve. Try starting with hot water instead of cold. It will shorten the brew time and prevent the upper chamber from getting too hot and burning your finished espresso.

2. Grind your coffee coarser than espresso but finer than drip.

3. Fill the grounds basket and level it off. Don’t tamp it.

4. Screw the top on tight to get a good seal.

5. Put the pot on medium-low heat with the lid open.

6. When espresso starts to flow steadily into the upper chamber, remove the pot from the heat and close the lid.

7. You can stop the extraction more quickly by wrapping the base of the pot in a cold damp towel. This will make for a sweeter espresso.

8. Pour and enjoy.

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