Back in 2011 I wrote a post about how excited I was to learn how to use an espresso machine and make my own drinks. How I wanted to buy an espresso machine to practice at home. (I will note here, I also said I could find an espresso machine for $300. Seriously? It’s closer to $600, at bare minimum!) I was very focused on making caramel steamers – who cares about the espresso?!?
In any event, life has changed a bit since then, and I have learned that you don’t need to have an expensive (and large) machine in your kitchen to make decent espresso. I have had a moka in my kitchen for just over a year now, and that little pot has made espresso equaling what I could get out of a high pressure system. It’s an under rated device that is just as good!
In addition, if you’re making a latte, you can get foam right on your stove top. It takes a lot of whisking (and a milk frothing wand helps tremendously) but it is possible to get decent foam. Yes, between the moka and the milk in a pan, this whole process takes just a little bit longer, but the product is still excellent. And you can get a much better product than you can get at a Starbucks. (Yes – consistent quality. But who likes burnt espresso? I never order straight espresso there. It’s not worth it.)
I did add a coffee grinder to my kitchen so that I can get the freshest grounds. And getting the beans from my local roaster (Atomic Coffee Roasters) has been a huge help. I can’t say enough about the quality of Atomic’s product. And it doesn’t hurt that they are en route to work for me, so I can stop in any time.
My personal favorite touch to add to my lattes? Maple syrup. For the most part, you have to be in Vermont or Canada to get a decent maple latte. (Maybe someday I’ll write up the story of going to Quebec City after I’d been out of Vermont for just three months.) I like the additional sweetness it adds. It was also one of the first coffee drinks I learned how to make, thanks to my time as a barista in Shelburne, Vermont. Something worth trying – especially if you like maple syrup to begin with.