Although it does not technically make “espresso” it has a strong following of fanatical Stovetop followers. Use one correctly and you won’t be disappointed.
- Bring some freshly drawn water to the boil and then remove it from the heat.
- Grind some fresh Green Cauldron bean to a fine setting, around the same that you would use for an espresso. Over time you can experiment with a grind to suit your taste.
- Add your heated water to the lower chamber, filling to the indicator line.
- Fill the filter basket with your freshly ground coffee. Have the basket slightly mounded then level the surface with finger. Gently tap the basket to remove any air bubbles or gaps. Do not compress the grounds.
- Insert the filter basket into the brewer bottom. Remove any loose grounds from the rim of the basket and tightly screw on the top chamber being careful to keep the pot upright.
- With the top lid still open place the brewer over medium heat making sure to keep the heat away from the handle. Do not let the water heat too quickly or else the brew will end up weak and under extracted.
- Look and listen. Soon you should start seeing coffee emerge followed by a puffing sound. Not long after the coffee should start streaming out. Time now to close the lid and remove from heat. Be careful not to burn yourself!
- Once the bottom chamber has emptied pour your freshly brewed Green Cauldron into some pre-heated cups.
Tip from the top: For a sweeter more full bodied coffee wrap a chilled bar towel around the bottom of the pot will stop extraction. This will give you a smaller amount of coffee but one that is very concentrated and rich in flavour.