The Avanti Inox Espresso Maker with its contemporary shape and its high-quality construction is both stylish and functional. This two-part stove top brewer is designed to provide even heat distribution for enhanced flavour and aroma. It delivers delicious rich espresso in just minutes and features a safety release valve to control the pressure with which water is delivered to coffee grounds, as well as a long lasting high temperature silicone gasket.

Finely crafted from high grade stainless steel material utilising state of the art seemless manufacturing technology.

• 2, 4 , 6 or 9 cup capacities
• 1 cup = approx. 60ml of espresso coffee
• Finest quality stainless steel
• Highly-polished mirror finish
• Easy pour drip free spout
• Silicon Gasket
• Safety Valve
• Multi cooktop compatible including induction
• Care and use Instructions on Box
• ** 2 cup not suitable for induction **

How to make the perfect espresso

Fill the boiler (marked A in the diagram) with water almost up to the safety release valve and insert the funnel-shaped metal filter (B). Add finely-ground coffee to the filter as shown below. Tightly screw the upper part (C, which has a second metal filter at the bottom) onto the base. Place the pot on a suitable heat source, bring the water to its boiling point, and thereby create steam in the boiler.

A gasket ensures a tightly closed unit and allows for pressure to safely build up in the lower section, where a safety valve provides a necessary release in case this pressure should get too high (with clean filters, that should not happen). For best results, fill up the entire filter with coffee and place over medium to medium-high heat.

The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber (C), where the coffee is collected. When the lower chamber is almost empty, steam bubbles mix with the upstreaming water, producing a characteristic gurgling noise.

As with percolators, the pot should not be left on the stove so long that the coffee boils. Ideally, with a little practice, it should be removed from the heat before it actually starts gurgling - usually, when only about half of the top chamber has been filled.

The bottom chamber (A) contains water. When heated, steam pressure pushes the water through a basket containing ground coffee (B) into the collecting chamber (C).