I have just had on my way to work tonight the single best cup of espresso I have ever made myself. I used Illy coffee grounds. Of course, I will be up for thirteen hours straight so reproduced verbatim are the instructions to use my new best friend, the caffetiera (note the spelling which I mauled relentlessly asking for a cafeteria on multiple occasions) that I picked up in Roma:
- To fill before the inside part of the coffee pot of coffee-powder (5 grams each person)
- To screw in the filter on the inside-part of the coffee-pot.
- To fill of water the superior-body till the little hole.
- Introduce the inside-part of the coffee-pot in the superior-body (already filled of water before).
- Put the coffee-pot with the spout on the supeior-body and put it finally on the fire.
- As soon as the water goes in ebullition, you will see the water coming out from coffee-pot, just from the said little hole.
- Now, keep out the coffee-pot from the fire, upset it and remain it for some minutes in rest
- In the meantime, the water will filter and will transform it in a very exquisite coffee, and you can serve it too. It is well known all over the world that this is the unique to do a very aromatic coffee.
WOOOO-AHH-OHH!
