Wood'nCoal wrote:I have the standard made in Italy espresso pot you screw together and heat on the stove. I'll be using it tomorrow.
Oooh, a 'moka pot'. Those make a really nice cup of coffee. I have a little stainless steel Guido Bergna model, but it makes lousy coffee compared to the standard Bialetti aluminum pot. Don't know why, but I've never got a really good cup out of it, whereas a friend of mine with an aluminum pot makes good coffee with it no matter what we throw in it.
I really like that little pot, it does a fine job. My wife won't drink it, I usually can get my daughter to have some. Over the years, my wife has gotten used to my "strong" coffee, it's an acquired taste. I grew up on it, my Italian grandmother made strong coffee. My parents always drank hot tea (YUK!).
I've also made "regular" coffee in the C30 using espresso grind. Very good as well.
The only problem with the C-30 these days is some of the brands available in the stores tend to foam and then it overflows when sending the water up to the top half. I think this is because pre-ground coffee comes on only one grind, and this is too fine for the C-30. I've had the best results with Maxwell House & Chock Full O' Nuts. Chase and Sanborn tastes like battery acid. I usually don't go for the "fancy" brands.
I take a thermos with me during the day, fast food coffee is the worst, no matter what it says on the cup. I like Hazelnut from Dunkin' Doughnuts, but it's hit or miss, depends on how long the coffee has been on the warmer.