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.
Pour over just enough water, heated to about 92-96 °C, to cover the grounds.
Then use the remaining hot water to fill the pot almost to the rim.
Stir and wait about 4 minutes.
Place the container with the dripper on a scale and put in a filter.
Wet the filter so it adheres to the walls of the dripper.
Gradually pour over 100 ml of water heated to about 96 °C.
Stir the coffee and wait 30 seconds.
Slowly pour over another 100 ml and mix again.
After another 30 seconds, pour over another 70 ml, this time without mixing.
Grind the coffee and pour 7-9 g into the portafilter.
Insert the portafilter into the coffeemaker, place a scale under it, and on top of that a cup.
Pour hot or cold water into the bottom part of the pot.
Fill the centre part with coarsely ground coffee. Level, but don't pack it.
Assemble all the parts carefully and tighten well.
The pot will hiss; once it stops, remove from heat.
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).
As soon as the water starts moving up to the top flask, prepare your ground coffee.
When all the water is in the top flask, pour in the ground coffee and mix for one minute.
Remove the burner and allow the vacuum to pull the coffee back into the bottom flask.
Insert the filter into the centre part of the Slow Press
Pour water through the filter to wet it and then pour it out.
Put 2-3 teaspoons of ground coffee in the filter.
Pour over with hot water and wait for it to percolate through. Repeat once more.
Cover with the lid and let stand 4-6 minutes.
After the time is up, remove the central part along with the lid.