Coffee Talk

I've been putting my stovetop espresso maker to work these past couple of weeks. The results have been tall, refreshing, eye-opening iced coffee drinks that rival anything you can buy at the local coffeehouse or supermarket. In under five minutes you can have a Thai iced coffee, or a grande decaf soy iced mocha whippaccino, or anything else you can imagine.

The coffee makes all the difference, although it's a matter of personal preference. Having tried a few different brands and beans I finally settled on Caffe Kimbo Gold Medal. For half the price of the superpremium brand, it's a nice finely ground medium roast, perfect for the stovetop espresso maker. Instead of being bitter and smokey like a lot of espresso roasts, the Kimbo is smooth, sweet, almost chocolatey. For the strongest, sweetest brew, bring the pot up to a boil slowly, and allow only half the water to seep through the grounds at a trickle. Take the pot off the heat to stop the espresso from getting diluted. It looks like molasses and even has a nice foamy crema on the surface. This small amount of coffee contains all of the essence of the grounds; it's delicious straight with dessert, or in mixed coffee drinks.

Cappuccino

For each serving:
1 shot freshly brewed espresso
1/4 c milk

Bring the milk to a simmer. Remove from heat and whisk milk (or use a milk frother) until foamy. Pour espresso into a warmed coffee cup and top with the hot milk and foam.

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Thai Iced Coffee

2 T sweetened condensed milk
1/2 c freshly brewed espresso
ice cubes

Combine milk and coffee in a glass, top up with ice cubes. Makes one strong serving.

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Iced Mocha Latte

2 T sweetened condensed milk
2 T chocolate syrup
1/2 c freshly brewed espresso
1/2 t vanilla extract
ice cubes
whole milk

Stir together the condensed milk, chocolate syrup, vanilla and espresso. Fill two glasses halfway with ice cubes, pour half the coffee mixture into each, and top up with milk.