When it comes to making the best cup of espresso, coffee enthusiasts have opinions as strong as the beverage itself. After spending a few weeks in Italy, I’m convinced that the traditional, stove-top Moka pots found in every Italian home are the best way. And, thankfully, they cost slightly more than $20—a welcome change from high-tech, high-priced machines—and pose none of the environmental risks associated with disposable pods. Bellemain, a New York-based brand, is my preferred pick (with all due respect to the Italian innovatorburied in an urn based on the design of his coffee pot).
It’s the most basic of gadgets, with very little to break or replace. Filtered water is added, followed by finely ground (very fine) dark espresso roast– screw the top on and brew on any stovetop. Unlike a French press, your espresso is ready as soon as the water boils. Follow these steps (and, most importantly, don’t use soap when rinsing the pot) and you’ll be able to enjoy the deep, dark espresso that bulky machines can only dream of producing.
In the morning, my kitchen smells like an Italian cafe, and guests are always grateful for the apparent labor that went into their cups. The full flavor profile of the beans comes through, but for me, a dash of oat milk rounds out the daily ritual.
