Wednesday, September 24, 2025

Cultured Cowboy Coffee

Spending time in Rome, I developed a taste for coffee of a different culture. It's usually Folgers in the morning, around here. But occasionally, a shot of espresso in the afternoon hits the spot.


I've seen this kind of stovetop espresso maker before, and used one in Rome. So I picked one up before we flew home.


As well as a little espresso to go along with it.


I think I probably dig the engineering behind it as much as anything. Just fill the bottom half with water.


And load the top part of that with coffee grounds. I'm shooting for more of an Americano, which is a shot or two of espresso, topped off with hot water. Basically, how I achieve that is with a full pot of water and half full of ground espresso. 


Then fire up the stove. 


This is crazy cool. It's like a reverse percolator. When the water boils below, it pushes up through the grounds in the middle and channels to the very top and spills into the upper chamber. Fun. 


Voila!


Here's what the force of that boiling water does to the coffee grounds. 


Giddy up.

I don't mind a little culture in my coffee cup. Actually, I first got turned on to an Americano in college seminary. It’s a good cup of coffee, every now and again. Taking time to go through the motions to brew this bad boy helps you appreciate it a little more. Makes a guy slow down and smell the coffee. Ranching steady. 

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