This recent post about Starbucks - as with most posts about Starbucks - caused the typical coffee cacophony over price and quality. Although I happen to like Starbucks just fine, I certainly appreciate a good homemade cup. Unfortunately, quality espresso machines are pricey and people rarely use them enough to meet their ROI ('Fess up: How many of you have a schmancy DeLonghi at home, but still go to Starbucks every day?). As a veteran barista (of both indie and corporate coffeehouses), I've come up with a stock of supplies to help make gourmet coffee at home.
Espresso drinks:
- Moka pot (like this one from Bialetti): Many Italians still brew their espresso the old-fashioned way -- on the stovetop. The pot steeps espresso grounds in boiling water until the bubbles force the creamy coffee into the top of the Moka. Pour it out, and there's your shot.
- Milk Frother (like this one from Aerolatte): This bad boy has a high-speed whisker that whips any kind of milk into foamy shape. (For a cappuccino, use half steamed milk/half foam; for a latte, use mainly steamed milk, with a layer of foam on top).
- Monin syrups: Monin's extensive collection of syrups (there are 91 flavors!) boasts everything from Acai to White Chocolate, and they also have 12 sugar-free varieties.
- Mocha powder: Semi-sweet or dark chocolate is the traditional complement to espresso (diehard Starbucks fans can buy their mocha powder online), but if you're looking for something a little sweeter, try this White Mocha Powder from Ghirardelli. (Add a hit of boiling water to the powder to liquidize it; this helps it to blend into coffee seamlessly.)
- Toppings: The final touch in fancy coffee is, of course, the flair. If you like a dash of sweet or spice, try this four-in-one shaker that comes with chocolate powder, vanilla powder, nutmeg, and vanilla. If you're crazed for caramel, try this caramel sauce from Torani.
- Coffee grinder (like this one from Braun): You've heard it a hundred times - the fresher the coffee, the better. Buy your favorite blend whole bean, then grind immediately before brewing.
- French press: If you don't feel like bothering with a coffeemaker, do as the French do. Much like the Moka pot, a French press allows the coffee grounds to stew in the water and capture the coffee's flavorful oils. After a few minutes, use the press to force the grounds to the bottom, and pour.
- Tea Infusers: Get the most out of your tea by infusing whole leaf. As a general rule, whole leaf tea prices are comparable to bagged tea, but the former grants more flavor and nutrients.
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Reader Comments (Page 1 of 1)
7-24-2008 @ 7:20PM
Bear said...
For the ultimate in freshness, I'd add a home coffee roaster to the list. An iRoast 2 or Behmor is not as expensive as most espresso machines. Roasting your own beans and doing it well isn't hard, and there's nothing quite like the taste of really fresh coffee (though most people don't realize it has to be rested for 24 hours or so after roasting to let the CO2 offgas). http://www.sweetmarias.com is an excellent resource for anyone who's interested.
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7-25-2008 @ 9:38AM
JackDangers said...
The moka pot doesn't make "real" espresso because the pressure doesn't get high enough to emulsify the coffee oils with the water to make the crema. It might appear a little frothy, but not a whole lot. Still is nice when you need a stronger than normal cup.
Also...I'd really like to throw in my recommendation of a Chemex brewer. Made of glass so it doesn't hold any rancid coffee flavors, and the special paper filters do their job so well that you really don't ever get a bitter brew. Really good if you don't necessary want to give up brewed coffee for espresso.
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7-25-2008 @ 6:52PM
Ezchile said...
I've decided to buy a Bialetti Moka pot on the strength of this article and reviews on Coffeegeek. It'll be arriving tomorrow. I can't wait.
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7-26-2008 @ 8:25PM
Mark said...
Moka pots make great coffee, but not great espresso. I love my Rancilio Silvia espresso machine and Rocky espresso grinder. They have a learning curve, but once mastered, make better coffee than you'll get in 99% of coffee houses in the States. Unfortunately the crappy dollar has made these machines more and more expensive to import from Italy and the price has gone up over the last few years. The good news is that coffee geeks like to upgrade, and the Silvia/Rocky combo is widely available used online. Have Fun!
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7-27-2008 @ 2:29AM
Ryan said...
I had a good 6 - 7 year long, latte a day, Starbucks habbit. And then last year I spent a fair chunk of change on a Quickmill espresso machine and I haven't looked back. I've been back to Starbucks a couple times since and it's absolutely horrid in comparison now. I make about 4 - 6 lattes a day on the Quickmill. Fresh beans and your own grinder are key - http://www.youtube.com/watch?v=QVyRUpXO0SQ
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7-30-2008 @ 6:14PM
Greg Sherwin said...
It's about time someone else underscored the fallacy being propagated out there about all the money consumers can save with their own home espresso machine. I would estimate that for 95% of the consumers out there, it's not worth it and it's more a money losing proposition. Home espresso machines have become the home exercise treadmills of this most recent decade.
And supposedly "schmancy DeLonghi" machines, for example, we found to be completely sub-par for the ridiculous price. There are too many clueless and unscrupulous people involved in the sales of home espresso machines these days. (You can tell them often by how much they surround themselves with other home appliances like toasters, bread makers, and other redundant, extraneous garbage.)
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8-15-2008 @ 7:39AM
israel said...
Good discussion... Funny thing is, I am so spoiled drinking our own coffee (grown, processed, roasted, and brewed in French press) that I am looking to taking our own coffee along when we travel because most hotels and other places out there have coffee so bad that I wonder to what extremes folks go to make such a terrible product out of such a wonderful bean! I know, it may have to be a matter of keeping costs down, unfortunately. A friend producer, processor and roaster, in fact, drinks Coke when traveling in order to avoid poor coffee which his palate rejects. Some comments about expensive equipment is appropriate because an excellent coffee brewed simply and enjoyed simply (no syrups, no sugars--my bias) provides the true taste of coffee. Espresso? My nephew has a nack for it, as does the barista at the coffee shop where our coffee is featured! Terrible thing to be spoiled so!
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