I use a Bialetti stainless steel stovetop pot, and totally agree with Midge on the slow process. I do mine on the glass electric stovetop, full pelt until the coffee just starts to dribble out, then turn it off and the residual heat is enough to slowly finish the job with a “whoosh” right at the end.
Takes a while to learn the pot, the grind has to be right and the amount has to be spot on otherwise it either chokes and spits out a bitter brew or weak underbrewed slop.
Jura impressa C5 , Beans one side , water the other less than a minute to make and a fresh grind for every cup of coffee, taste depends on the grind setting and the quality of the beans.
Beans from Bibina ( bulk buy ) at $17 a kilo.
Bring the beans home and Vac seal them , machine holds about 200g at a time.
Very rarely buy or drink coffee when i’m out.
, I like my coffee hot.
Ahh… I like mine hot to begin with, but after twenty minutes of gentle sipping it doesn’t matter how hot it started out.
You sit on a coffee for 20 minutes?! Cripes! Just as well you’re not a drinker, you’d never buy a round
Just discovered L’Or Ristretto, lot better than some of the other offerings and about the same price, aluminium pods which go to the recycle centre.
I also see that Coles have their own pods, yet to try one but about half the price of the others.
L’Or has a shorter use by date too.
Ristretto is just an espresso shot but you use really fine ground beans, and a very slow flow of water which is why it’s hard to get a good one when your out as most can’t change their grind for one shot and push the water through too fast. The french call it serre