When you make a purchase through our provided links, Insider has the potential to earn a commission. Find out more. If you’re not familiar with stovetop espresso makers, it’s important to know that they offer a taste that is closest to true espresso coffee from a high-quality espresso machine. To ensure that you’re getting the best results out of the Bialetti Mini Express, it’s crucial to use the finest coffee grinder to achieve the perfect balance of finely ground coffee that isn’t powdery. Stovetop espresso makers rely on steam in a water-filled chamber, heated on your stovetop, to create pressure. If the coffee grounds are too fine or packed too tightly, they will burn or prevent water from seeping through effectively, resulting in burnt coffee. However, if the grounds are finely ground but not powdered, and evenly but loosely packed in the funnel, you’ll be able to enjoy espresso or caffè crema that is as close to perfection as it gets.
Even after months of testing various espresso machines and being a personal enthusiast for several years, I never find myself complaining when all I have access to is a Bialetti Moka Pot. I bring it with me wherever I go, and when I’m camping and have access to a fire, it’s the method I use to make my morning coffee. In fact, during a year of camping, my Bialetti was used on the campfire three to four times a day. While it did end up charred and the handle melted off (which I replaced with a wooden one), it still performed its job admirably.
Using a stovetop espresso maker requires a bit of expertise to achieve the perfect espresso. Everyone finds their own method over time, and although I may face some criticism, this is how I do it:
1. Start by pre-boiling water in a kettle, which is optional but improves quality based on my experience.
2. If you haven’t done so already, disassemble the espresso pot.
3. Place the basin on a heatproof surface or cloth.
4. Fill the basin with near-boiling water, enough to produce the desired amount of espresso. Add about a third extra water to account for condensation, steam, and absorption into the grounds.
5. Put the funnel in the basin and lightly pack it with espresso grounds, patting them down gently. I normally tap the pot on the counter a couple of times and even out the grounds with the back of a spoon.
6. Screw on the top and set the pot on medium-low heat.
7. Wait for the delightful sound and aroma of the espresso reaching the top. As soon as you hear it passing into the top chamber through the spout, you can turn off the heat. Let it sit for a moment to finish brewing, ensuring the crema doesn’t disappear.
8. Pour and enjoy your espresso. If it’s burnt, discard it and try again. It takes practice to get it right.
In conclusion, if you’re looking to enjoy espresso at home without spending more than $100, your best option is one of the top-quality Moka pots. Although Bialetti has experienced a decline in quality over the years (as reflected in the plastic handle that used to be metal and often needs replacing), the Mini Express delivers the closest results to what I’m after: a thick substance reminiscent of bunker fuel, topped with a layer of crema. If you prefer a basic stovetop espresso maker and don’t require crema, I recommend the Grosche Milano Moka Pot. They manufacture a higher-quality product than Bialetti, and the handle is heat resistant, which proves useful when the pot is left on the stove for too long.
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