How to Make Coffee on a Stove- A Complete Guide for the Coffee Lovers

How to Make Coffee on a Stove

It is quite essential for everyone, especially coffee lovers, to learn how to brew delicious coffee using a stove. This skill can be especially useful when you have to cope with some personal challenges like a sudden power outage or when your regular machine suddenly breaks down.

How to Make Coffee on a Stove

There are many ways to do this. You can, for instance, use a simple saucepan, a traditional pot or a special metal contraption. Let us now discuss three of these simple methods which you can use instead of the usual machines, used in many homes, like the local barista or drip coffee equipment.

1. Use a Kettle or Pot

How do you make coffee using a pot? You will discover that this is one of the easiest ways to brew coffee using a stove. Indeed, this method needs very simple equipment, beginning with a stove, a pot or saucepan and, of course, your favorite coffee.

Because it is simple, this style is referred to by some as ‘campfire’ or ‘cowboy’ coffee. Often, it is the basic method used by people who love outdoor activities to make their beloved coffee. So, how can you learn how to brew coffee on the stove using this new method?

Here is the simple process to do this:

Simple Brewing

  • Heat water by placing it on top of the stovetop.
  • Use 1-2 large tablespoons.
  • Take the mixture from the fire. Ensure you it is well covered.
  • Stir the drink while it is still covered, and wait for 2-3 extra minutes.
  • Pour the drink into a cup.

Let us explain this a little:

  • Heat water using the pot and let it boil. Use Medium heat. The quantity of the water should be a little more than what you regularly use while making such a drink with the coffee maker.
  • Add some coffee to the boiling water. A good ratio, relative to the water, should be between one and two large tablespoons for every eight ounces. Your mileage can be slightly different considering the type of coffee you plan to use.
  • Stir the mixture slowly, enabling the coffee to circulate round the saucepan. Let the pot remain uncovered, allowing for a ‘cool’ boil. This should take just a few minutes, preferably two.
  • Take the pot off the heat and allow the mixture to cool for a few minutes. This makes it possible for the grounds to move down the bottom and settle.
  • Now, fill your mug with the coffee. While doing this, ensure that the coffee grounds remain inside the pot. Otherwise, just scoop it out with the ladle.

2. Use a Percolator or a Pot

The Process

  1. You need to know the mechanism behind the function of a Moka Pot.
  2. Boil enough water to be used at the Moka pot’s bottom chamber.
  3. Fill this chamber with water.
  4. Place the coffee in the basket until it is full, leveling it using your fingers.
  5. Screw together the Moka pot’s bottom and top.
  6. Put the pot on top of your stove, subjecting it to moderate heat.

How Does This Process Go?

What is a Moka pot? This is a coffee maker which originates from Italy. A Moka pot more or less resembles a kettle. It can be used to brew coffee at a much higher temperature and pressure than most regular coffee makers. For this reason, its performance is close to that of an espresso machine. One popular brand of the Moka pot is known as Bialetti expresso. This coffee maker is especially popular in Italy.

As noted, this device is a special metal vessel designed in Italy. Remarkably, it can be disassembled and separated into three different parts. A Moka pot works with pressure produced by the steam to make coffee. Of the three chambers, one is used for water and another chamber is for grounds. The last chamber is where the ready product rests.

Using this equipment to brew coffee is a very simple matter. Let us take time to find out:

You first need to dismantle everything.

  • Pour water into the pot, making sure it fills the bottom part to the base of the valve. Place the coffee near the middle strainer. At this point, you should again assemble it as it was.
  • Heat the pot at a lower temperature while keeping its lid closed. In time, a sputtering sound will be heard. The sound is a sign that the mixture of coffee is getting pressured and rising to the higher compartment.
  • Finally, remove the pot away from the heat, allowing it to cool for a few minutes.

Essential Parts of the Moka Pot

  • The Moka pot’s bottom chamber is used for water. It also has the pressure valve.
  • The pot’s middle chamber functions to store the ground coffee. You should, however, not pack it in heavily.
  • The Moka pot’s top chamber serves as a point of collection for the ready coffee or espresso.

The Process

Use a different pot or kettle to preheat some water for the bottom part of the Moka pot. After the water has boiled, get it off the fire. Although not required, this step is usually recommended to protect the metallic pot from overheating. If it overheats, there will be an unpleasant metallic taste in your coffee.

Fill the bottom part of the pot with enough water. The water should reach up to the vessel’s valve ring. Then fix in the pot’s filter basket.

Fill the coffee inside the basket, you may level the coffee using your fingers. Ensure you do not leave any loose grounds of coffee near the filter basket’s edge. This can affect the seal.

Make sure to use a standard drip coffee. The quantity should be equivalent to the normal table salt amount.

Hold the Moka’s bottom and top parts together with a screw. Ensure that they are sealed securely. Do not, however, tighten these so much to the extent that it will be difficult to put them back together again.

Take care to avoid spilling into the water the already ground coffee. Be careful to ensure there is no similar spilling in the higher chamber.  For now, just keep every component safely in its place.

Put the pot on a stove, using moderate heat. At the same time, leave the lid at the top open. As soon as steam starts to form, you will hear the coffee percolating in the chamber above. As steam comes out, you will also hear a sound of puffing.

Eventually, you will find the coffee coming out just like some rich brown element and getting lightened up over time. Wait until the steam turns into the yellow honey’s color, then take the pot away from the heat.

Caution: If you leave the pot on the fire for too long, the coffee will be scorched. Most coffee enthusiasts don’t enjoy that kind of taste at all! They are often used to enjoying a drink made from a single serve machine.

Cover the pot using a cold towel or rinse it with cool tap water. As noted, it is not absolutely necessary to do this, but it works to prevent the drink from having a metallic-like taste.

It is finally ready! Pour your ready brew into a carafe or cups, according to your preference. If you find that the semi-espresso needs diluting, you can go ahead and do that. Perhaps the coffee is overly strong and goes beyond what you like. Don’t suffer in silence.

Specialized Equipment

There are a few other ways of making coffee on the stove that need specific equipment. These methods are great if you desire to give a rest to your dear coffee maker and try new forms of coffee brewing. Please note that this kind of drinks, prepared in this manner, are likely to taste different from what you may be used to. ​These methods may need special equipment like the percolator.

Take These Precautions When Working with a Percolator

Most coffee drinkers nowadays are addicted to machines like pour-overs and drip brewers because these are capable of brewing their coffee, making it ready in as little as one minute. For this reason, the ‘ancient’ methods of coffee preparation, like using a percolator, have become unpopular. Indeed, some people are even convinced that such equipment as a percolator is only used to brew the worst coffee imaginable!

Whatever people say, there are those who love to use percolators. What is certain is that using this machine calls for specific cautionary measures. Consider a few of these cautionary steps as outlined below:

  • At all times, use a sparkling, clean pot.
  • Use coffee grounds that are fresh and coarse.
  • Use clean, filtered or distilled water.

Once you have done this, ensure you study the anatomy of your stovetop percolator. If you do this, the process of brewing is likely to become quite easy afterwards. Each percolator is designed with a chamber on its upper side and on the bottom. It also features a funnel, a filter, and a basket. The top of the upper chamber is fitted with a lid.

3. Brewing Turkish Coffee

  1. Gather Your Materials
  2. Put sugar in the Ibrik
  3. Pour water on the Ibrik until it is full.
  4. Mix the water with coffee but you should not stir.
  5. Place the Ibrik on a stove.
  6. When the foaming rises up, take it away from the fire.

The Items

Gather all materials. With this new method, you won’t require such things as the old-fashioned pot or drip grind coffee. They simply will not work. Instead, you need the items listed below:

  • The first thing you need is an ibrik. This is also known in some quarters as briki, mbiki, toorka or a cezve, besides other terms. Also you require a metal pot made of brass. It should have a long handle and must be designed in such a way that it is a bit thinner at the base and neck.
  • You need sugar and water or a substitute for sugar.
  • You should have Turkish coffee and it must be very fine like grind. If you wish to get grind that is this fine, try coffee roasters, specialty shops, shops of the Middle East and certain mainstream retailers.
  • Consider trying a grinding machine in the coffee aisle of the local grocery store. Many of these usually have a setting of the Turkish grind. If you decide to grind beans on your own, make sure the grind is very finely done.

The Process

First, put sugar in the ibrik.  Although it is optional to do this, tradition generally demands it. Add the sugar to taste. Nevertheless, you may use two teaspoons measurable with 8 ounces of ibrik. This is highly recommended. You may use some artificial sweetener like aspartame as a substitute.

Pour the water in the ibrik up to the neck. Do not overdo it– leave a little room in the neck to accommodate the frothing. Unless you do this, you may just make a huge mess on that stove!

If you wish to have less coffee, use an ibrik that is a bit smaller. It should be filled with water up to the neck for it to brew well. A typical ibrik should be some 8 ounces, which is quite sufficient for three demitasse cups.

Put coffee in the water without stirring it. Let the grounds float on top water. These grounds that float will serve as a good barrier, separating the water from air, and thus facilitating the process of frothing.

Depending on whether you want to make stronger coffee, you may need one or two teaspoons of coffee for every serving of demitasse. This is similar to three teaspoons for every 8 oz.ibrik.

Heat up the ibrik using the stove. Some experts recommend the use of low setting. Nevertheless, you may use medium or high heat which also work. Meanwhile, you should pay very close attention to forestall a disastrous boil-over.

Up to this point, the coffee should foam. Remember that this does not mean it is boiling. Do not, however, allow a boil over. Not unless you want to participate in a vigorous washing and dusting of a stovetop that is badly scorched.

As soon as the foaming comes to the ibrik’s top, remove the vessel from the fire. Let the mix settle down. Only then should you stir.

This process is traditionally repeated several times. Return the ibrik to the fire, let it froth all the way to the neck- top, before allowing it to settle down. After this, you may proceed to stir.

Now, you can pour the drink into your demitasse cups. Let the drink rest for a few minutes, like one or two, before drinking. This allows the grounds to settle.

When pouring the coffee, let the final bit of the drink, which is found in the ibrik, serve to trap the “sludge.” Similarly, when drinking, allow the left bits to remain in the cup.

Remember: Turkish coffee should be an appetizer. It should traditionally be served alongside a glass full of cool water.

Final Thoughts

Has your coffee maker recently broken down? The world has certainly not come to the end! There are many ways for you to brew coffee without using a coffee maker!  People of different cultures the world over make their coffee differently. Some do it on the open heat, and others have learnt how to make coffee on a stove or similar equipment.

Indeed, you can do the same today using two easy steps. You first require a heat source for boiling water. Next, you must make the water mix up with your coffee. And it must be hot. Essentially, that is all!

Who really knows, these modern methods might even familiarize you with new coffee varieties that you may not have considered before. Try them! Your horizons might just be widened and your taste for good coffee incredibly enhanced.

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Starting the morning with a cup of coffee and the nice aroma coming from it is what I pray for while going to bed at night. I have been a coffee drinker since I have been allowed to take a sip. I am now 45 years old, and I have been looking for a perfect cup of coffee for almost 25 years now. My quest for coffee has taken me to the roadside cafes of Brazil, Mexico, Havana, and the star-studded restaurants all over the world. I talked with the chefs and cage owners to know their techniques. I have gathered the best coffee beans by traveling the farthest corners of Mexico and Brazil. What have I got by doing all these? Yes, the experience that can quench my thirst. And, don't forget about the experiences that I can share with the coffee lovers throughout the world. This blog has given me the freedom to talk about my journey to a perfect cup of coffee. You will get to know a whole lot of things about coffee from my writing. Let's check out by yourself!


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