As far as stove top espresso makers go, this is the best I have used, head and shoulders above the results of a Moka Pot extraction, and produces a very likeable espresso
The Bacchi is a stovetop espresso maker with no electrical parts, relying on a steam driven piston and ambient machine temperature (thermal conduction) to heat the water, which is forced through the compressed coffee grounds to make the espresso.
The main heat source could be an electric or gas stovetop, and as the Bacchi is lightweight and portable it can even be used outdoors on a gas cooker
No previous coffee making experience is required, and the Bacchi works well with either pre-ground supermarket coffee or freshly ground beans (recommended).
The Bacchi has a smaller footprint than a conventional coffee machine and looks good on the bench too.
How to make coffee with the Bacchi
- Disassemble the Bacchi by unscrewing the compression tap
- Remove the extraction head, water chamber, basket and piston
- Add water into the base of the Bacchi (only a tablespoon or so is required)
- Place the piston into the base
- Fill the well to the top with water
- Grind and dose 14g of ground coffee into the basket (do not tamp)
- Place the extraction head of the portafilter (this tamps the coffee) onto the basket
- Place the portafilter on top of the piston
- Align the spouts with the drip trays
- Tighten compression tap as much as possible, to form a tight seal around the base of the piston and ensure a snug fit for all parts of the machine
- Ensure that the portafilter pressure valve is closed
- Place on a gas hob (or electric stove top) and ignite
- Aim for a 6 minute target from ignition to extraction
- There is a 2 stage whistle, with a noticeable increase in pitch just prior to opening the pressure valve to start the extraction process
- Open the pressure valve, allowing the water to pass through the compressed grounds and extract through both spouts
- Turn off the heat source
- Wait until the Bacchi has cooled and then disassemble to clean
Pros
Single or Double Espressos can be extracted
Easily repeatable espresso
No grinder required (works perfectly well with pre-ground coffee)
Easy to clean (all parts can be fully immersed in water)
Made from anodised aluminium the Bacchi is scratchproof and robust
Guarantee / Warranty – as well as Londinium’s 14 day no-quibble returns policy
Cons
Time – 1 minute preparation time and 6 minutes extraction
All silver parts hot to the touch except pressure valve and compression tap (black parts)
Need to immerse in cold water to release pressure and reload before the next extraction unless allowing to cool naturally
Flimsy packaging (not really an issue as the Bacchi is likely to grace your benchtop for years)
Available from
Londinium Espresso
Photography by
@coffeephoto
