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I think they call the stovetop espresso things Moka pots. I started with these back in Florida when I started my espresso adventure. I found them satisfactory for cafe cubano and cortadito. I am trying to return to my roots, but am having difficulty in drawing crema from my moka pot.
Crema is the amber layer of foam on top of the espresso. It is the result of steam emulsifying the volatile oils in the grounds, it is also the nectar of the gods. Starbucks can get it to almost cover the coffee. I get it 1/2 inch thick.
The moka pot gives a burnt taste to the coffee. I will try with a lighter roast to see if I can balance this without getting bright (sour). Lighter roast is less bitter, darker roast is less bright. The right balance is different for different beans. I am learning.
Get a quality espresso machine and you will stop putting sugar in your espresso, but you won't be able to drink coffee at any but the very best coffee shops anymore. It's a give and take.
Coffee geeks are fun to hang with, they have so much energy.
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