Have you every wondered how to make espresso on the stovetop (totally perfetto)? Espresso is the base of all great coffee creations — cappuccino, macchiato, iced cofffee, you name it — which is why learning to make the perfect brew at home is an amazing kitchen skill.
My heart and taste buds are absolutely 100% Italian. I grew up in an Italian family and my affair with coffee started quite young. The aroma of espresso brewing in a Moka Pot (stovetop espresso machine) is one of the most comforting smells in the world to me and my brain, which knows the sweet elixir of happiness is forthcoming.
I spent my childhood watching my Nonna brew stovetop espresso every morning. Now this is the only way we make coffee in our home. Here are my tricks on how to make espresso at home — you’ll be the perfect at-home espresso barista in no time. Oh, and I always use Lavazza.
We have a small parade of Moka Pots and each type delivers a different level and flavor of brew. For a dependable, mid-priced machine with a strong brew, we recommend this round-base model from Bialetti. We spotted this model while window shopping in Venice and couldn’t get it off our mind so ordered one immediately upon our return to Germany. We are also HUGE fans of the Alessi brand in our home (shown below). These machines are a bit on the pricier side, but the quality is the best in the market. Alessi lasts decades.
When filling water into the base of your espresso maker (the boiler), don’t fill it up too high. The metal coffee filter (the grouphead) should rest on top of the boiler without water seeping through the tiny holes.
The second water rule of how to make espresso is only use the best water. If you live in an area that has particlarly hard or “funky” water from the tap, your final brew will come out tasting off. Coffee is sensitive. To combat this, simply use filtered water (a basic carbon-filter pitcher will do). This easy swap will make all the difference.
While it’s totally fun to do, don’t flatten or push down the coffee beans with a spoon when putting into the coffee basket. Packing extra coffee in the grouphead doesn’t make your coffee taste better. The coffee blend will naturally expand during the pressurized brewing process, so packing in the coffee loosely is critical to a true and rich Italian brew!
When I first moved to Germany, my adroable husband was a huge fan of brewing the coffee on the highest possible heat setting. Not the best approach. Not only will it totally ruin your brew but also your Moka Pot. I usually brew a touch above medium heat. It’s a slower process but the saying “good things come to those who wait” definitely applies here, and in this case it’s rich, wonderfully caffeinated things.
I like to lift the lid of the Moka Pot about 50 seconds before it’s finished. This let’s out all the excess steam and gives the final brew a stronger, deeper taste. If you like a weaker coffee, skip this step; the steam buildup will give your brew a milder flavor.
Learning how to make espresso is great, but learning to enjoy and savor it is equally important. Do as the Italians do: eat something sweet along your cup of espresso. I have a whole jar full of bite-size Italian dolci reserved for enjoying alongside every espresso. Amaretti are a universal favorite, but truly any Italian cookie or pastry will bring the perfect balance of sweet and strong to your espresso experience.
Bonus tip: Have leftover espresso? Did you know that a splash of espresso is the perfect ingredient for other treats: