Anyone got a mokka pot (is that what they're called?)

[soupyspoon]

I have recently been introduced to noisette coffee in France which was gorgeous

Better than cortado and macchiato.

I dont drink a lot of coffee. I cant drink buckets of drink in any case and would probably only have a small coffee once or twice a week

But Ive been looking at these little espresso pots that you put on the hob, is this going to be another gadget cluttering up my cupboards when Im trying to shed items?
Are they too small to put on the hob?

OH likes instant coffee or sometimes does a weak cafetiere coffee at the weekend. Abroad when we get to our self catering accommodation he is straight out to the carre four to buy over priced Nescafe (because no one decent drinks that shit abroad)

Ive seen this

amazon.co.uk/0007303-Bialetti-MINI-EXPRESS-8006363030489/dp/B08BRYT5Y4/ref=rvi_d_sccl_3/258-1646786-6637245?pd_rd_w=hUeM7&content-id=amzn1.sym.d56e60fb-87bc-405a-a95d-c5e322a9b3d9&pf_rd_p=d56e60fb-87bc-405a-a95d-c5e322a9b3d9&pf_rd_r=Y3YX3TKZ6EZK560QTS2B&pd_rd_wg=0Uooi&pd_rd_r=e5b68913-d0cb-4e84-b66b-0a12ff4f595e&pd_rd_i=B08BRYT5Y4&psc=1

We fill to the same point but only get a dribble left that comes out at cleaning.
Maybe DH tamps it down as he likes an espresso from it. AFAIK he's never looked into how you 'should' do it, just got the advice from his french friends who always use theirs like it, it would be tamped down if you were using a barista machine too

Well I'll continue experimenting but obviously its not a barista machine so its not comparable. And it doesnt make an espresso.

And I love the fridge smelling of coffee now.

Keep experimenting OP. It's a simple device but hand operated so there are a variety of tweaks available to the basic method.

I have a variable temperature kettle because I'm a bit of a ponce tea-wise as well as coffee -wise. I heat my water to 70 degrees and use that in my mokka pot. It does make the base hot so I hold it steady using a tea towel while I turn the top. I heat it slowly, when it's about a third done I lift the lid slightly and that gives me something that looks and tastes like crema although I've been told it's not. When it's about 3/4 done, just before it starts sputtering, I turn the heat up to full for a few seconds, drop the lid back over it then turn the heat off while it finishes. I find this uses pretty much all the water and keeps my (non) crema.

To empty it I take the top off, hold the rest over the bin, stick a teaspoon into the nest and sort of waggle it then it comes loose from the base. Then I can tip the grains into the bin with the spoon.

Written out it sounds like the most almighty faff but I've done it every day for years and I'm at the worktop making breakfast/pack-ups anyway so I just sort of do it automatically around that.

I like this advice and I am a total ponce tea wise no worry about that

I can only really enjoy tea from a proper see through fine bone china cup and it has to be small.

I can tolerate it from other vessels.

I was reduced to a cardboard takeaway cup earlier. Im still in recovery.

Oh and I dont get any crema (fake crema) at ALL. Cant work it out.

@soupyspoon I have a moka pot. The video I linked below helped me a lot. Hope it helps you too. It’s a how to use a stove top moka pot video.

https://m.youtube.com/watch?v=mGnw94yUrlU&pp=ygU5RWRnY3VtYmVzIGNvZmZlZSByb2FzdGVycyBob3cgdG8gdXNlIGEgc3RvdmUgdG9wIG1va2EgcG90

It doesn't make a true espresso no, but a very similar thing.
I was just telling you what works for us.
I'm barista trained and the end result isn't vastly different.

Well today's experiment is that I tamped it down a bit. OH says it has a milder flavour. It also spurted out a lot harder and went all over the stove top.

I havent seen that one, Ive been watching some Australian bloke and then another Italian bloke called Matteo, loads of his videos

Your video is exactly what Ive been doing, dont tamp it down, put hot water in the bottom, use a tea towel to screw it on.