I drink a lot of coffee, and I enjoy it in a variety of ways. As those who have visited my kitchen can attest, it's almost like a fetish with the various pots, presses and filters, each teasing different qualities of taste from a well-roasted bean. I thought by now I would have learned most of what I needed to know to ensure good results in the "coffee kitchen".
Distraction has taught me - or reminded me - of a few things lately. Three times now I have become involved in work or gone off shopping with friends and forgotten a moka pot on the fire. The first time, I returned to a house filled with toxic smoke from the burned plastic handles and top knob, and I was grateful the house had not burned down and the dogs were still alive. More recently I left my favorite Bialetti Brikka pot on the flame for several hours. Twice.
If anyone wants to say nasty things about Italian engineering, I will have to plead for the defense. In contrast to the complete destruction of the cheap moka pot after an hour, the Bialetti pot just needed a bit of scrubbing. Even the gasket was OK, which amazed me. The durability of the pots that cost me about €30 is so much beyond that of a €7 pot that to compare them is almost a crude joke. Oh yes, and I don't know any other manufacturer who offers such an excellent pressure valve for crema at that price.
|Image from Alexandre Enkerli, Creative Commons Attribution-Share Alike 2.0 Generic license|