Making Italian Espresso Coffee for Tiramisu

Video Transcript

"Hello. My name is Angela Faiola and today on behalf of Expert Village, we're going to be learning how to make tiramisu. The first step in making the real Italian tiramisu is making it with the real espresso coffee machine. So you can find these in the store for about ten to fifteen dollars. We will be making at least two of these for our tiramisu, which will be about ten to twelve servings. Okay, so you open it up and you will see there's this part and there's this section. This section here is where you will put your water. So fill it up just to the rim of it, the bottom rim, that's a little bit too much. The way to know if you have enough water or too much water is that when you put this in, it has little holes in it, and when you put it in, no water should be coming inside the top. So if you do see water, you put too much in, you just drop it off. And that's enough. Okay. Now for the coffee. You can find Italian espresso coffee in the store or in the specialty store. I bought this one directly from Italy. Once you open up the package a good trick and tip I can give to you is to seal it really well and to put it into your refrigerator so it stays fresh and the flavor is always the same. Okay, so you take a couple of spoons. And again you want to fill it all the way up, but you don't want to overdo things. Now there's a lot of myths in Italy to make the best coffee. My grandparents from Naples suggest using a fork and making some holes. Some people pound in a lot of coffee. I don't know. I just think it's about the water and the coffee. Okay, then you screw on your top portion. Once you secure this nice and tight, you want to go, put it on high and just leave it on. Now how many minutes does it take? Well remember I always say, go with your senses. You have to listen. When you hear the coffee boiling up, that's a sign. You'll turn it off, you'll open the lid and you'll look. When you see the coffee coming up, you just be careful it doesn't all pour up, because it's going to come out with pressure. And as soon as you see that the level is right, you turn off the heat and you take it away from the source of heat and you're ready to go. "