My grandparents are Puerto Rican and they always made me coffee as a child and it was the best coffee that I had ever had, And I could never replicate it because I didn't know that they were using a percolator on the stove lol years later I found out that they were and recently started having my coffee this way and I cannot believe how many people are trading convenience for quality. This is the ONLY way one should be making coffee at home.
Too much foam actually means too much air is getting introduced. You actually don't want it to do this too heavily, as it can negatively effect the final flavour of your coffee.
It's not an espresso. The pressure is way too low for that, and coffee from mokka pots is not as great either mainly because of temperature of extraction.
We have one of these for years, but mongol brother forgot about it whilst making coffee and the handle melted off; after all these years I finally replaced the handle. It's now very convenient for an expresso
I pour room temperature water. Pour to the valve. Pour a full basket in any case. Grind medium or medium fine. Cook on low heat, if it flows too quickly, it is better to reduce the gas a little, and remove it when lighter coffee flows. You don't have to wait for an eruption, because in this case my coffee came out bitter. When the flow stops, stir. If the coffee is very strong, you can dilute it with hot water or pour in whipped milk. You need to find the middle, where the coffee is not so bitter and not so sour.
