When one heats water it tends to expand and eventually boil. The expansion and the creation of the steam through the boiling process means that the added volume has to go somewhere.
It is this pressure that is used by all stove top espresso maker.
When viewed for the first time, the stove top espresso maker seems to be an odd shaped water boiler. It seems to be disproportionately tall for its circumference.
Learn about these methods and more (such as coffee cupping) in our free coffee classes.
A collection of the various Drip Coffee Methods
On closer inspection it becomes apparent that this espresso maker has two parts. If one separates the two halves one gets an insight [pardon the pun] into the inside of the espresso coffee maker.
Basically one has to carefully fill the bottom half with water. It acts as the water reservoir. It also has a steam release valve which will ensure that the buildup of steam will never reach dangerous levels.
Has the water in the reservoir begins to heat it expands which makes the space available even smaller. As boiling point is reached and steam is generated it becomes a dynamic necessity for the steam to go somewhere.
Before it breaches the release valve it will choose a path of lesser resistance. That will be through the funnel filter which has the coffee grounds in it.
As the steam forces its way through the coffee grounds it rises up the chimney into the top chamber where condensation takes place and a fine espresso is formed.
As soon as the gurgling noise develops it is advisable to move the espresso maker off the heat. As soon as the percolation process is complete, the stove top espresso is ready.
Of course if you make a cappuccino subsequently then this appliance becomes a stove top cappuccino maker.
It is important for people to know that this stovetop espresso maker does not necessarily have any automatic switch off mechanisms to prevent the water in the reservoir boiling away.
The trick is to remove the stove top espresso maker from the heat before the water has boiled off. Once the espresso coffee maker has cooled off it needs to be taken apart and cleaned very carefully. If you look after your espresso maker it will look after you.
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
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Previously: Making Coffee with a Coffee Sock.
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Choosing: Office Coffee Machine
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SkillsFuture Series: F&B Market outlook