1. Fill an espresso machine with
cold filtered water with a low
2. Turn on the espresso machine
and wait for it to warm up. The
water should be between 190 and
200 degrees F.
3. Get your cup ready by running
it under hot water, then drying
it well. Put it on the espresso
machine to keep it warm.
4. If you’re grinding your own
co;ee, while the espresso
machine is heating use a burr
grinder to grind 7 to 8 grams of
co;ee to a fine grind. Do this
right before brewing; if you grind
too early, the co;ee loses aroma.
5. Put the ground co;ee into the
portafilter and use a tamper to
compress it. (If you have a machine
that uses premeasured co;ee
capsules, insert the capsule.)
6. Start extraction right away and
extract for 25 to 30 seconds.
1. Pour cold milk into a metal
steaming pitcher, filling to 1/3 full.
2. Release steam from the steaming wand on your cappuccino
machine for two seconds to
eliminate any leftover water.
3. Dip the tip of the steaming
wand into the cold milk and start
the jet. As the foam rises and the
volume of milk increases, lower
the pitcher, always keeping the tip
submerged and the pitcher tilted.
4. Continue steaming until the
milk reaches 65 degrees and its
volume doubles. If the pitcher
is too hot to hold, the milk will
be too hot to drink.
5. Tap the base of the pitcher
firmly on the countertop to
compress the foam.
6. Prepare an espresso in a
7. Pour the foamed milk into the
espresso, starting in the center,
then continuing in a circular
motion toward the rim.
8. Operate the steaming wand
briefly one final time to get rid of
any milk residue.
1. Place the French press pot on a
dry, flat surface. Hold the handle
firmly, then pull out the plunger.
2. If you’re grinding your own
co;ee, use a burr grinder to grind
7 to 8 grams of co;ee to a medium
grind for every 6. 7 ounces of water.
(Coarse grounds can clog the
filter, while fine grounds can pass
through it and muddy the co;ee.)
You can adjust the ratio according
to your tastes, but don’t adjust the
temperature or steeping time.
3. Put the co;ee in the French
4. Heat filtered water to boiling in
a kettle, then let it cool for about
a minute—until it’s not quite boiling (about 195 degrees F). Pour
it in the French press pot and stir
gently. (Boiling water scorches the
co;ee and gives it a burnt taste.)
5. Carefully reinsert plunger into
the French press pot, stopping
just above the water and co;ee.
Let stand 3 to 4 minutes.
6. Get your cup ready by running
it under hot water, then drying it well.
7. Press the plunger down slowly,
exerting steady pressure.
8. Pour the co;ee into your cup
Invented in the 1930s, these
stovetop co;ee pots are a staple
in Italian homes, recognizable
by their distinctive modified
hourglass-like shape. Water
heats in the bottom chamber,
then vapor pressure pushes it
up through the ground beans so
that it collects in the top chamber as liquid co;ee.
1. Fill the bottom chamber with
cold filtered water to the level of
2. Insert the filter.
3. Grind co;ee medium and fill
the filter, but don’t pack the
4. Screw the top and bottom
chambers together. (The second
filter and rubber gasket should
already be in place.)
5. Put the moka pot on the stove,
with the heat on low.
6. Remove the pot as soon as it
starts to gurgle—before it boils
or hisses—to avoid overheating
and burning your co;ee. The
upper section will be about half full.
7. Mix the co;ee with a spoon
before pouring it into warm,
More than 50 countries produce co;ee, but only 10 percent is exceptional
enough to qualify as gourmet co;ee. Because co;ee is a product of nature,
everything from weather to soil a;ects its taste and quality. “Just like wine, the
flavor varies from year to year and country to country,” says Milos. Beans from
Ethiopia—where legend has it co;ee was discovered, c. 500 A.D.—have a floral
taste with hints of jasmine. Beans from Brazil, the world’s largest co;ee producer,
have notes of chocolate and caramel. Milos’ personal favorite? Guatemalan
co;ee. “It’s so sweet that people often think sugar has been added,” he says.