Mmm, coffee

Oh that is funny!! 

Must have had this for close to 30 years. 

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Have replaced the gasket a few times and the handle once.  Use it almost every day.  Makes a great Americano with milk.

Well seasoned for sure...

Must have had this for close to 30 years. 

.

Have replaced the gasket a few times and the handle once.  Use it almost every day.  Makes a great Americano with milk.

Long ago and in another time (one that was NOT simpler, but nostalgia colors it that way!), a roommate of mine had one of these. I don't recall it being good, but neither of us knew what we were doing. Times being lean for college students, we shopped mostly at Good Will, thrift shops, and the like, and found this coffee pot in one. I know I was more afraid of it going off like a bomb, so I sprung for a Mr. Coffee! 

This same group of friends got me a French Press in '90 that I have to this day. Within the last 8 years I learned how to use it!!

Must have had this for close to 30 years. 

.

Have replaced the gasket a few times and the handle once.  Use it almost every day.  Makes a great Americano with milk.

Long ago and in another time (one that was NOT simpler, buy nostalgia colors it that way!), a roommate of mine had one of these. I don't recall it being good, but neither of us knew what we were doing. Times being lean for college students, we shopped mostly at Good Will, thrift shops, and the like, and found this coffee pot in one. I know I was more afraid of it going off like a bomb, so I sprung for a Mr. Coffee! 

This same group of friends got me a French Press in '90 that I have to this day. Within the last 8 years I learned how to use it!!

Sounds like fond memories. Like anything related to coffee, technique is key to a suitable cup

It's really fool proof, you just have to use the correct grind.  It will work with regular coffee, and will be OK but not great.  Use something a little coarser than an espresso grind.  Lots of Italian, vacuum packed coffees work great in this: Lavazza, Kimbo, Illy (expensive and doesn't taste any better) and here in USA Medaglia D'Oro.  If you are Latin and want to make a Cubano, use Bustello.  It is 100% Robusto beans and will be bitter if you don't add sugar.  Just fill the bottom reservoir with water up to the pressure relief valve, the middle basket with coffee, screw on the top part and put it on the stove with the handle outside of the flame or burner.  Don't fill any part less than full. When it starts to sputter, turn off the heat.   Done.

Now you can drink it straight like an espresso, add milk (cappuccino), water (Americano), etc, etc.   To clean it, tap out the used grounds, rinse the top two parts with water and wipe with sponge.  Do NOT use soap.  Leave the bottom alone, the coffee oils season it like a cast iron frying pan.  Do not re-assemble unless it is totally dry.

Received some Ruta Maya this week, medium roast...organic of course.
Very good.

I'm hooked on a local Charlottesvillle roaster, Greenberries.  Very nice. Usually brew in a Mochamaster but sometimes break out the Aeropress.

I use the Stirling Kenya espresso roast in my Bialetti.
It makes an amazing cup of joe.

I also use Rod’s Kenya coffee (course ground) in my incredible cold brew in the warmer weather.  
Also amazing.

I was curious about that Stirling coffee.  Might have to get some and may as well get some of their shaving soaps.