[Homeroast] improving flavor from stove top espresso pot at sealevel

Bob Hazen peatmonster at comcast.net
Fri Sep 23 20:58:44 CDT 2011

Rather than brandy, I wonder if Everclear or Vodka might do what you want 
without adding non-coffee flavors....

I'm near sea level, so methinks an experiment is, uh..., "brewing."


Just a note on the specifics, we were on a week long vacation centered 
around our granddaughter's sixth birthday.  We were almost six hundred miles 
away from home renting a little beach side apartment for the week and we 
traveled in the little Honda taking two 75 or so pound dogs as well as the 
stuff we needed for the week.  I really tried the idea out with the limited 
things I had available.  I am not so much interested in adding flavors to 
the coffee but trying to eliminate or at least reduce the flavors I find 
over heating produces.  My goal was to get the coffee made using the 
pressure from boiling alcohol so it would be done at a lower temperature.  I 
would prefer to not add flavors to the good coffee but rather to get the 
flavor from the stove top pot to be as close to what I get out of my 
espresso machine as I can.  In general I have found three cups brewed with 
the stove top pot to really taste much more what I get out of the $1,200 or 
so espresso machine.

Anyway, I hope that makes sense.

        pecan jim

On Sep 21, 2011, at 1:16 PM, Sandy Andina wrote:

> You're making stovetop "espresso," right?  Well, why not take a hint from 
> those neighborhood red-sauce joints that serve "espresso" in flip-drip or 
> moka pots and try sambuca or anisette instead of cognac, just like when 
> they bring the bottle or a shot glass of the booze tableside? You'll save 
> money, it'll taste more authentically Italian, and you'll probably placate 
> your wife.  If you don't want the sweetness, look for a less-sweet brand 
> or even try anise extract (which is unsweetened and alcohol-based, as much 
> so or more than brandy).  Or if you don't want that hint of licorice, go 
> for a domestic brandy like Christian Bros. or E&J, which is what most 
> restaurants use for flambée duty anyway.  Half the price of even 
> inexpensive cognac, and you're not wasting the complex flavors of a VSOP 
> cognac.

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