Knowing how to make coffee on a stove can come in handy if you are dealing with a power outage, or just want to experiment with new brew methods.There are many ways to make delicious stovetop coffee, from using a humble saucepan to an Italian-designed, multi-part metal contraption.Give the coffee maker, single serve machine, or local barista a try and see if they work for you.
Step 1: Place water on the stove.
A small pot or tea kettle will work.You can add water to a mug of coffee.Bring the water to boiling, but not vigorously.
Step 2: Add ground coffee to every 8 oz.
There is water.The coffee grounds will circulate if you stir just enough.A standard coffee grind is used.At first, try 2 ounces per mug.It is easier to weaken coffee that is too strong than it is to strengthen it.If you want, you can use instant coffee.Refer to the package directions to add 1-2 teaspoons per mug.
Step 3: The mixture must be removed from the heat.
Allow it to rest for a few minutes.Some people prefer to bring the mixture up to a boil for a short time.It's a good idea to know your coffee taste before making a decision.
Step 4: Let the coffee sit for 3-4 more minutes.
The longer the wait, the stronger the coffee will be because it allows the grounds to settle on the bottom of the pot.Splashing a little cold water into the pot at the end may help the grounds settle.Dropping your wet fingertips will suffice for a single mug size brew.
Step 5: Carefully pour the coffee into your mug.
Because the coffee is still quite hot, and because you want to leave most of the grounds in the pot, pour slowly.The last part of the brew should be left in the pot.If you have a tea strainer, you can place it over your mug to keep out the sludge and rogue grounds.
Step 6: Understand how the moka pot works.
It is an Italian-designed metal vessel that uses steam pressure to brew coffee.A good diagram and description of a moka pot can be found here.The water is in the bottom chamber.It has a pressure valve as well.The middle chamber is for coffee.It should be packed lightly.The collection point is the top chamber.
Step 7: Prepare enough water for the moka pot chamber in a separate kettle or pot.
The water should be removed from the heat source.It is recommended to prevent the metal moka pot from overheating and giving a metallic taste.
Step 8: The water should be placed in the bottom chamber of the moka pot.
A guide line may be inside the chamber.The filter basket needs to be inserted.
Step 9: Use your fingers to level the coffee off as you fill the basket.
There should be no loose coffee grounds on the top edge of the filter basket.The coffee should be roughly table salt consistency.
Step 10: The top and bottom of the moka pot have to be screwed together.
You won't be able to get them back apart if you tighten too much.The ground coffee should not be spilled into the water or the top chamber.For now, keep each in its own place.
Step 11: The top lid should be open when the moka pot is on the stove.
Coffee will start to brew in the top chamber when steam begins to form.As the steam comes out, you will hear a sound.Over time, the coffee will become a rich brown stream.Wait for the stream to reach the color of yellow honey, then remove the pot from the heat.Most people don't like the taste of coffee that is left on too long.
Step 12: Wrap the pot with a towel or run it under water.
This is not necessary, but it is recommended to prevent the coffee from having a metallic taste.
Step 13: You can put your brew into cups or a carafe.
If the semi-espresso is too strong for you, you can get rid of it with water.
Step 14: You should gather your materials.
A regular pot of coffee won't do for this method.A small metal pot which is thinner at the neck than base and usually has a long handle is what you'll need.You'll need both water and sugar, as well as a sugar substitute.Turkish grind coffee is as fine a grind as you are likely to encounter.Specialty shops, coffee roasters, Middle Eastern shops and some mainstream retailers may have this grind.Many of the coffee machines in the grocery store's coffee aisle have a Turkish grind setting.Make the grind as fine as you can.
Step 15: Sugar can be added to the ibrik.
It's optional but traditional.For an 8 ounce ibrik, 2 spoons is probably a good reference point.You can use an artificial sweetener instead of the sugar.
Step 16: Wait until the ibrik reaches the neck and fill it with water.
If you overfill, you will end up with a giant mess on your stove.You need a smaller ibrik if you want to make less coffee.To brew properly, it needs to be filled to the lower neck.A small ibrik is about 8 ounces.There are cups.
Step 17: If you add coffee to the water, do not stir it at this time.
The coffee grounds should float on top of the water.The floating grounds act as a barrier between the air and water.Depending on how strong of a coffee drinker you are, use one to two rounded cups of coffee per serving, or one rounded cup for an 8 oz. container.Ibrik.
Step 18: The ibrik should be on the stove.
Medium to high heat will work if you use a low setting.You will have to pay more attention to prevent a messy boil-over.Coffee will foam.boiling and foaming are not the same thing.Unless you love scrubbing a scorched stovetop, do not let it boil over.
Step 19: When the foam reaches the top of the ibrik, remove the heat.
You can stir it if you let it settle back down.This process can be repeated up to three more times.Wait for the ibrik to froth up to the top of the neck, then let it settle down and stir.
Step 20: Coffee is poured into cups.
It's best to rest for 1-2 minutes before drinking.The last part of coffee should be left in the ibrik to trap some of the "sludge."Turkish coffee is usually served with a glass of water.