Different Methods to Make Espresso without Machine
There are different quick and easy methods on how to make espresso without a machine. Here are some of the easiest ways to do it, though not necessarily the best one. It uses equipment you are most likely to have at home. Some things may require a trip to an exotic foods store or an online shopping spree.
Things you will need:
- An oven
- A baking pan
- Coffee beans, ground by hand or in a coffee grinder. I use one slightly coarser than you’d use for drip coffee.
- Water at room temperature (tap is fine). You do not need to boil it. Coldwater will work, but the taste of the resulting espresso will be different from that made with boiling water.
- Sieve, colander, strainer, cheesecloth, etc., any cone/cylinder/funnel with small enough holes that you can strain out grinds. The finer the grind of your coffee, the smaller the mesh size you will want to use so not too many grinds get through by accident. A sieve with a small enough mesh to do the job should work well.
- Optional, but ideal: a machine designed to steam milk for you.
Note that this is not an instructional on roasting your beans or grinding them by hand. Both of those are much more difficult and time-consuming than the simplest way to make espresso. This is via good old-fashioned heat transfer from hot water through a filter of ground coffee. You can get a decent grinder for around $20 these days, which is cheaper than most home espresso machines. If you’ve got a blender, you probably have all the equipment you need already.
The first step will be preheating your oven to between 450F-500F degrees (230C-260C).
The second step is to place your strainer or funnel over your preferred vessel, ideally one which has a spout for pouring and will let the water out faster. Then pour some coffee grounds into it, about 3 tablespoons worth. Next, pour some boiling water over them until you have filled the cone full of grounds but not too much more.
You don’t want to make too little or too much espresso at once; how much you’ll need depends on how many servings you want in total. The ratio of coffee to water should be something like 1 tablespoon for every 2oz of water. This number might vary depending on taste preferences, grind type/size, etc. With that part until you get the hang of it. Once you’ve poured in the water, cover your cone with aluminum foil to retain heat and prevent the coffee grounds from falling out. If using a funnel, place it upside down so that the wide opening is at the top to facilitate easier pouring.
Before putting your contraption into the oven, I recommend adding some weight to it by putting another pan on top of it or something similar so that there’s less chance of tipping over when full of hot water. Then set a timer for five minutes (or more if you want stronger/more concentrated espresso). When done, pour yourself some espresso! It should be similar in flavor to what you get with an espresso machine but slightly different depending on grind type and steep time chosen (less time will yield a milder cup, so select the steep time according to what you prefer).
If you do not have any optional equipment (funnel/strainer, espresso maker, etc.) Set up your funnel or strainer as you would for making drip coffee, except with coarser grounds. This is better than no machine but not as good as one designed specifically for steaming milk. Milk will be more prone to burning this way. If it doesn’t burn, it will brew different flavors out of the espresso due to higher temperature exposure during extraction (which happens faster). A slower flow rate under these conditions. Fine grind size should still work well, though; using finer grounds will make your espresso come out too slow compared to the drip coffee method.
If stored in an airtight bottle with minimal exposure to air, espresso will keep fresh for up to three weeks, allowing plenty of time to use it without worrying about spoilage or staleness. A dark place away from sunlight is ideal but not required.
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Making of Espresso with Instant Coffee
For making espresso without a machine, First of all, you might be wondering why I am doing this. Well, first off, the coffee is pretty good. Second, it’s quick and easy. Now let us begin by gathering our ingredients:
- Instant coffee
And here are the tools that will aid us in making this delicious drink:
- A pot of some vessel with a lid
- Coffee filters or cheesecloth for straining out your “grounds” (Also kitchen tongs to grab stuff)
- If you want to make more mugfuls at once, go ahead and grind up some coffee beans. Put them into bottles with tight lids or some sealable container. Leave them in the fridge, so they stay fresh for a long time after.
Now your pot should be on medium heat, and you should pour about two tablespoons of coffee into it already because we won’t be adding ground espresso to what we are going to make. Let this sit until there’s no more steam rising from it (five minutes or so), and then put some salt into the mix (just a pinch). I don’t know why you need to add salt, but that’s up to you. After finishing, please take off the lid, stick a spoon into it, flip the spoon over, and place one of those kitchen tongs onto it. Now flip it back over and pour the coffee into one of those cups.
Espresso with French Press
Making espresso without a machine with a French press is an easy process. Beginning with selecting the ingredients required.
- Freshly roasted Arabica beans (ground)
- A French press (or another filtering device).
- Different types of French presses can affect your results. Use one that is not too thin and has no metals parts in the lid/plunger. The best kind of French press for this method would be plastic with a metal plunger. If the plunger has plastic threads that screw into the top, make safe food plastic or risk ingesting toxins.
- A scale (accurate to 0.1g)
- Kettle (with a narrow spout and an accurate a thermometer inserted into the spout)
- Timer (only required for beginners until they can time espresso shots and steep correctly by themselves without needing to watch the clock)
- Spoon (wooden recommended; metal could react with acidic coffee oils and affect the taste, ceramic would be fine, though)
To make espresso without a machine, you must follow the given steps:
Grind your beans fresh for about 15 seconds before grinding them. Make sure you know what your coffee’s grind size is best suited for based on how it will be prepared; this depends entirely on personal preference. Generally, people go with medium or coarse grinds, depending on the brewing method. A French press requires a medium grind and its optimal extraction time is roughly 4-6 minutes (more on that later), so grinding it too coarsely or for too long will result in under-extracted coffee.
Pour your hot water into your kettle and take off the heat source; we do this because we want to achieve our water temperature between 195°F (92°C) and 205°F (96°C). You can use boiling water if you like, but make sure not to overboil it as it will continue heating to 212°F (100°C), which would be too high of a temperature. If you don’t have a thermometer, you can wait for a minute or two for the water to cool down.
Pour your ground coffee into your French press, give it a light stir with your spoon, and put the lid on top but don’t plunge! Let this sit for anywhere between 1-3 minutes, depending on grind size. I recommend using a timer for this part to have an accurate extraction time every time instead of guessing how long it needs based on color. The reason we use a longer steeping time is that if we plunged right away, the water would go through the grounds too fast, resulting in under-extracted coffee; notice how at the end of our steeping time, there are still dry grounds? That’s what you want to achieve when you pull out your plunger.
Once the time is up, slowly plunge (pressing down as gently as possible) and enjoy.