Whether it's because the light went out, your coffee maker went down, or you just want to learn new brewing methods, knowing how to make coffee on the stove can be very helpful. From a humble pot to a traditional teapot or a multi-part Italian contraption, there are many different ways to make delicious coffee on the stove, three of which will be taught in this article. So give your coffeemaker, espresso machine or barista a break and try one (or more) of these ideas.
Method 1 of 3: Making “Cowboy Coffee” at Home
Step 1. Heat water on the stove
A small pot or teapot works well. Add 220 to 280 ml (one cup or a little more) of water for each cup of coffee you want.
Wait for the water to start boiling
Step 2. Add one or two tablespoons (depending on your taste) of ground coffee for every 220 ml of water
Stir just enough for the coffee grounds to circulate.
- Use regular, medium-ground coffee.
- Start with two tablespoons per cup. It is easier to make strong coffee weaker than vice versa.
- You can use instant coffee if you prefer. Add just one or two teaspoons per cup (read directions on package).
Step 3. Remove mixture from heat and smother
Let it sit for two to three minutes.
Some people prefer to boil the mixture once more for a minute or two. This makes the coffee more bitter, so get to know your own taste well before deciding
Step 4. Stir the coffee and let it rest covered for two to three minutes
This interval not only improves the taste of the coffee (longer = stronger coffee) but also allows the powder to settle to the bottom of the pot.
Sprinkling a little cold water in the pot at the end can help the powder settle better to the bottom. Pouring a few drops with wet fingers is enough for a cup of coffee
Step 5. Carefully pour the coffee into the mug
Pour in slowly, not only because it's very hot, but also because it's best to leave most of the powder – which now looks like brown mud – in the pot. Leave the end of the coffee in the pot so you don't use the mud that is there.
If you have a tea sieve or similar, you can place it over the mug to further avoid drinking the mud and larger pieces of powder
Method 2 of 3: Using a Moka Coffee Maker for an "Espresso Stove"
Step 1. Understand how a moka coffee maker works
It is a device of Italian origin that has three parts and uses steam pressure to make coffee.
- It has three chambers, one for water, one for powder and one for the final product.
- The bottom chamber is for the water. It usually has a pressure valve.
- The middle one is for finely ground powder. Don't overdo the quantity.
- The upper chamber is the one that collects the finished coffee.
Step 2. Preheat enough water to fill the bottom chamber in a separate teapot
When the water boils, remove from heat. This Step is not mandatory, but is recommended to prevent the metal in the coffeemaker from overheating and releasing a metallic taste.
Step 3. Fill the bottom chamber of the coffeemaker with water almost to the valve
There may be a guideline inside. Insert the filter.
Step 4. Fill the filter basket with coffee powder, leveling it with your fingers
Check that there is no loose dust on top of the filter: it can damage the closing mechanism.
Use medium-ground coffee – more or less the texture of table salt
Step 5. Fit the coffee maker parts
They should be snugly fitted, but don't overtighten so you won't have difficulty disassembling later.
Take care not to spill the coffee powder in the water or in the upper chamber. Everything has to be in its place
Step 6. Place the kettle on the stove over medium heat, with the lid open
When steam starts to form, the coffee will drain into the upper chamber. You will hear a noise as the steam appears.
- The coffee will come out in a full-bodied brown jet, which will lighten over time. Expect to get a honey color and turn off the heat.
- Don't leave the coffee maker on the stove for too long, otherwise it will burn the coffee – and few people like the taste.
Step 7. Wrap the coffeemaker in a dish towel soaked in cold water or place under the faucet
Again, this is not really necessary, but it is recommended to prevent the coffee from having a metallic taste.
Step 8. Pour coffee into cups or a pot
If this semi-espresso is too strong for you, dilute it with water.
Method 3 of 3: Making Turkish (or Greek) Coffee at Home
Step 1. Gather the necessary materials
A common pot and medium ground coffee do not work for this method.
- You will need a cezve, a small metal teapot (traditionally made of brass) with a neck that is thinner than the base and usually a long handle.
- You'll also need water and sugar (or, though less traditional, some kind of sweetener), of course.
- This method requires using Turkish coffee powder, which is the finest grind you can find. Import shops, cafes, Middle East themed stores and some famous retailers can offer this powder.
- Also, take a look at the supermarket's coffee grinders - several of them have Turkish grind settings. If you are going to grind your own beans, make them as fine as possible.
Step 2. Add sugar to the cezve
It's optional but traditional. Add to taste, but two teaspoons for a 220 ml cezve is usually a good amount.
You can switch to some sweetener (like aspartame)
Step 3. Fill the cezve with water to the neck
Don't overfill - leave a little space in the neck for the foam or you'll make a huge mess on the stove.
If you want to make less coffee, you'll need a smaller cezve. It needs to be filled to the base of the neck to work well. A small cezve is usually 220 ml, enough for two 85 ml cups of ready-made coffee
Step 4. Put the coffee in the water, but this time do not mix
Allow the powder to float on the surface.
- These floating grains act as a barrier between water and air, facilitating foaming.
- Depending on your preferred coffee strength, use one to two teaspoons of powder per cup, or about three teaspoons (or one soup) for a 220ml cezve.
Step 5. Heat the cezve on the stove
Some people recommend low heat, but medium to high heat will also work. You just need to be more careful to prevent it from spilling.
The coffee will foam. Foaming is different from boiling. Don't let it boil, and especially don't let it spill, unless you feel like scrubbing a burnt stove
Step 6. Turn off the heat when the foam reaches the mouth of the cezve
Wait to download and - finally - you can move.
Traditionally, the process is repeated up to three more times. Return the cezve to the fire, wait for the foam to reach the mouth, let it sink and stir
Step 7. Serve the coffee in cups
Let it sit for one to two minutes before drinking to allow the beans to settle.
- When serving, leave a little left in the cezve to hold the “mud”. To drink, also leave the rest in the cup.
- Turkish coffee is usually served with a glass of water to cleanse the palate.
- Boiling water on the stove can be dangerous. Never leave a pot of water boiling without looking.
- The coffee is hot and can burn you. Ask for any bumbling.