28 of 28 people found the following review helpful:
The best size, September 21, 2005 The 3 cup size is the best of these stovetop espresso makers. With practice, proper grinding technique, correct roast, and a decent heat source you can conduct the extraction in under 40 seconds and actually produce crema. The pressure is lower than a commercial machine, but the water passing through the coffee is about 93-95°C when properly packed. The 1 cup size does not produce enough pressure, and the 6 and 9 cup sizes take too long and the coffee oils degrade some. Be sure to pour into a lukewarm container when the process is nearly complete to prevent degradation. Use filtered or distilled water and clean after each use or you will plug the pressure valve and possibly corrode the bottom.
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The best size, September 21, 2005