I must get something out of the way first:
The reviewers who griped about the handle breaking must not have read the instructions, which clearly state to NOT tighten the top using the handle.The handle on both my coffee pots (I own both the small and large versions) have worked perfectly well for the six or more months I've owned them.There is nothing wrong with either the design or use of these pots that a little common sense wouldn't have fixed, and it's a shame to see such a wonderful product unfairly reviewed.
Okay, with the air cleared, I'll move on to the review:
I have owned and used a Bialetti aluminum stovetop "Moka" pot for years.Bialetti's pots are just fine, but the untreated aluminum discolors and stains easily.
Keep in mind, a stovetop espresso pot will give you percolated espresso (if you use espresso roast coffee) which is not the same as a traditional espresso shot, like what you'd get from Starbucks.Frankly, I think it tastes better, but it is different, and there's little or no "crema" with a percolated espresso.
If you move to Bodum's pots from Bialetti, as I did, you will immediately notice how the fit and finish of these pots is clean and precise.Screwing the top to the bottom is silky smooth (unlike the Bialetti that can squeak and chatter).The gasket that forms the seal between top and bottom appears to be made of black silicone, and remains springy and supple even after all the months of daily use I've given it.(Bodum includes a replacement gasket in the box, but I can't imagine when I'll need to replace it.)The gasket with the Bialetti is white, and appears to be made of rubber, and will discolor the first time you use it, and goes on to form tiny cracks fairly quickly.
When you make a pot of percolated espresso, "low and slow" is the general rule.Fill the stainless steel filter basket, but do not overfill and DO NOT pack the grains down.You will want to use only a percolated grind, which is a grind roughly the size of "Sugar in the Raw" granules.To use anything finer will result in clogging of the filters, grains of coffee in the top pot (and in your cup) as well as down into the water reservoir.
Fill the bottom reservoir with water up to the max fill line.Make sure there are no grains of coffee on the lip of the basket.Sit the basket down into the reservoir, and screw the top on to the bottom (ahem... and do not use the handle to tighten, per my opening rant!)Tighten it fairly tight - you want a good solid seal - but don't over-tighten.Too loose, and the pressure of the boiling water cannot come up and into the top carafe.
Set you heat fairly low.The coffee will start to flow silentlyand slowly at first.The trick seems to be to immediately turn off the heat once water is exhausted and the perc head is hissing and bubbling a bit; the coffee will be about 1/4 inch from the bottom opening of the perc head.
Cleanup is a breeze.Disassemble your pot when it's cool.Use something plastic (a bic pen cap works perfectly) to remove the silicone gasket.Clean everything with warm sudsy water and dry.Or put it in the dishwasher.(Something you can't do with Bialetti.)
Keep in mind...
If you have your coffee ground at Starbucks or Peet's, remember to make a point of explaining that you need a Percolator (or "Moka Pot") grind.You definitely do NOT want the typical espresso dust type of grind, or you will not enjoy your Chambord!
I have zero regrets with either of my Bodum Chambord espresso pots, and highly recommend them to everyone.I hope some of this was useful to you.ENJOY!
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Bodum Chambord 12oz Stainless Steel 6 Cup Stovetop Espresso MakerProduct Description: Do it like the Italians!Bodum's award winning Chambord design is now available in the new Chambord Stovetop Espresso Maker!Commonly known as a Mocca pot, you can brew and serve fresh espresso fast in this competitively priced and stylish mirror-polished stainless steel pot. The efficient steam extraction method produces an exceptionally rich espresso. In this traditional method, steam is forced through coffee grounds and condenses into the pot's upper chamber. To use, fill water chamber to MAX mark, insert filter, and fill with fine ground coffee. Tighten containers and place on stovetop. A silicone gasket and release valve allow steam pressure to build safely. All parts are dishwasher safe and handle is heat resistant.Available in 3 and 6 cup sizes.
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This espresso maker is wonderful.Easy to use.Heavy duty, good quality.Easy to assemble and disassemble. Pretty sitting on the stove.I really don't have anything negative to say about this.It cleans up well.It much nicer looking than the other dull aluminum espresso makers.It is also safer for your health, as its made out of stainless steel, as opposed to potentially hazardous aluminum.For those not familiar with espresso makers, its not an actual 4 'cup' pot (as in 32 oz.)It is a 4 'espresso serving' size pot.The actual water well in the bottom holds about 8 ounces (each espresso serving is about 2 ounces).The handle gets a little warm if you put the flame up to high, but that's just a matter of physics, as opposed to design.
