Making coffee
How to make a proper cup of coffee
Espresso, or filtered coffee? Thankfully, this contest has no clear winner. Everyone likes and wants something different. There are large differences in caffeine content, volume, or the amount of time it takes. It therefore depends on what you expect from your cup of coffee. Luckily, our coffees will never leave you in the dark about how to make a proper cup. The package will always inform you whether the beans have been roasted to be more suitable for filtered coffee or espresso.
Many people ask us about the general differences between filtered coffee and espresso. Generally speaking, extraction of caffeine takes time, so filtered coffee will also contain more of it.
On the other hand, a proper double espresso can give you the same “kick”, and you don’t have to spend half the day drinking it. The main difference is obvious: coffee that passes through a metal filter under at least 9 bars of pressure will create a thick crema in the cup (micro-droplets of oil in an aqueous solution of sugars, acids, protein-like substances, and caffeine). The taste will certainly be more intense, with more body. On the other hand, filtered coffee depends on gravity, where water is slowly poured over the grounds and percolates down through a paper filter. The result is a black liquid with beautiful aroma and full of gradually developing, delicious overtones.
French press
Place the coffee grounds in the bottom of the French press.
Pour over
Pour over just enough water, heated to about 92-96 °C, to cover the grounds.
Wait roughly a half minute.
Pour in the rest
Then use the remaining hot water to fill the pot almost to the rim.
Stir
Stir and wait about 4 minutes.
Slowly press down the filter piston.
Drip V60
Insert filter
Place the container with the dripper on a scale and put in a filter.
Wet the filter
Wet the filter so it adheres to the walls of the dripper.
Pour in 20 go of ground coffee.
Pour over
Gradually pour over 100 ml of water heated to about 96 °C.
Stir
Stir the coffee and wait 30 seconds.
Pour over again
Slowly pour over another 100 ml and mix again.
Finish pouring over
After another 30 seconds, pour over another 70 ml, this time without mixing.
Wait again, and pour over the remaining water.
Espresso
Grind the coffee
Grind the coffee and pour 7-9 g into the portafilter.
Press down with a force of roughly 20 kg.
Insert the portafilter
Insert the portafilter into the coffeemaker, place a scale under it, and on top of that a cup.
Turn on the espresso machine.
Allow it to pour for 25-30 seconds.
Moka pot
Pour in the water
Pour hot or cold water into the bottom part of the pot.
Fill with ground coffee
Fill the centre part with coarsely ground coffee. Level, but don't pack it.
Assemble and tighten
Assemble all the parts carefully and tighten well.
Put on medium heat.
Remove from heat
The pot will hiss; once it stops, remove from heat.
Pour the finished coffee into a cup.
Vacuum pot
Light the burner.
Fill the bottom flask with water.
Place the burner under the flask.
Place the burner under the flask and wait for the water to start boiling. Then insert the top flask (use 60-75 g finely ground coffee per litre of water).
Prepare the ground coffee
As soon as the water starts moving up to the top flask, prepare your ground coffee.
Pour in the ground coffee
When all the water is in the top flask, pour in the ground coffee and mix for one minute.
Let the vacuum do its work
Remove the burner and allow the vacuum to pull the coffee back into the bottom flask.
Pour the finished coffee into a jug.
Slow press
Prepare a filter
Insert the filter
Insert the filter into the centre part of the Slow Press
Wet the filter
Pour water through the filter to wet it and then pour it out.
Put in coffee
Put 2-3 teaspoons of ground coffee in the filter.
Pour over
Pour over with hot water and wait for it to percolate through. Repeat once more.
Cover
Cover with the lid and let stand 4-6 minutes.
Remove the centre
After the time is up, remove the central part along with the lid.
