Espresso Romano

Espresso Romano is Italian coffee at its most stripped-down: a strong shot brewed on the stovetop and served with a curl of lemon peel. That’s it. No milk, no sugar, no foam art. Just coffee and citrus.

The lemon twist isn’t just decoration. Rubbing the peel along the rim of the cup releases its oils, and that bright, aromatic hit of citrus cuts the bitterness of the espresso in a way that sugar never quite matches. Some folks drop the peel right into the cup; others just inhale the aroma between sips. Either way works.

This recipe uses a moka pot (the classic octagonal stovetop brewer you’ll find in every Italian kitchen). Start with cold water, keep the heat at medium, and reduce to low once coffee starts bubbling up. Rushing it with high heat scorches the grounds and makes the coffee taste burnt and harsh.

Pro Tips

• Use finely ground coffee, but not espresso-machine fine. Moka pots need a slightly coarser grind than a pump espresso machine.
• Don’t tamp the grounds in the filter basket. Just fill and level off. Tamping creates too much pressure and can cause sputtering.
• Serve immediately. Moka pot coffee turns bitter fast as it sits on the heat or cools.
• Use a fresh strip of lemon peel with plenty of yellow zest and as little white pith as possible. Pith adds bitterness instead of brightness.