With the specialty coffee fever in Madrid, it makes you want to buy an Italian coffee maker and try to make it at home. Then doubts arise about how to use it and whether it is a good investment or not. Pablo Caballero, co-founder of Hola Coffee -oneof the 100 best coffee shops in the world-, teaches us the art of making coffee like an expert.
Tricks to get the most out of an Italian coffee maker
Putting hot water in the coffee maker
Caballero gets down to work with the coffee maker. The first thing he recommends is to put hot water inside. “This way it takes less time to rise and does not degrade the coffee that we will later put in the ladle”, he explains. So that the coffee does not burn when it comes out of the coffee maker, he also suggests adding a little more water.
Use freshly ground coffee
Whole beans retain the essential oils that evaporate quickly once they are crushed. For this reason, Caballero recommends using freshly ground coffee to “appreciate all the nuances” of its aroma and flavor.
Coffee with a sandy texture
“The grinding point should be as fine as sand,” comments the expert. However, it cannot be as fine as flour, because it will not allow the water to pass through the coffee maker.
Do not crush the coffee too much
It is important to fill the coffee ladle without crushing it too much. Otherwise, it will make too much resistance to the passage of water and will taste bitter.
Leave the coffee pot open during the process
Keeping the coffee pot open allows us to see when the coffee begins to come out. If the mixture begins to gush upwards, the flow should be cut off. By stopping it at the right moment, we can ensure that it will maintain its aroma. In addition, controlling the process visually allows us to adjust the amount of coffee and water if necessary.