Coffee preparation with V-60
Formula for perfect result: 24g coffee = 300ml extract. Hot water in
kettle 92-94 °C Preparation time – 3:30 – 3:45 min. Grinding: medium
1. Place the paper filter into the V60 coffee maker. Rinse the filter with
hot water so that it is wet and sealsto the walls. Warm water up to
92-94°C 300g using a kettle.
2. Put 24g of ground coffee in the filter and distribute it evenly. With
spiral movements, starting from thecenter towards the walls of the V60
dripper wet the coffee with a little hot water. When you wet the
entirecoffee, stop pouring water and leave it for 30 seconds in
3. After 30 seconds continue the pouring in the same manner – from center
to the walls. Don’t let thecoffee without water anymore. When you pour
all the water from the kettle – you can leave it to dripoff. Then remove
the coffee filter and serve.
Coffee preparation with Chemex
Formula for perfect result: 32.5g
coffee = 500ml extract. Hot water in kettle 92-94 °C Preparation time –
3:30 – 3:45 min. Grinding: medium to coarse.
1. Place the Chemex® paper filter, with the three sides lined up against
the spout. Pour hot water over the paper filter to moisture it so that
it could seal to the brewer. The hot water will also warm up the Chemex®
2. Put the ground coffee into the center of the filter and distribute it
evenly. The water in the kettle should now be at the right temperature.
Pour some water with spiral movements from the center towards the walls.
When the whole coffee is wet, stop pouring water over it and leave for
30 seconds in pre-infusion mode.
3. After 30 seconds continue the pouring in the same manner – from
center to the walls. Don’t let the coffee without water anymore. When
you pour all the water from the kettle – you can leave it to drip off.
Then remove the coffee filter and serve.
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Coffee preparation with Aeropress
Rinse the paper filter with running tap water for 10 seconds
Use 14 grams of freshly fine filter ground coffee (light roast)
Pour 200g of water at about 95°C over the coffee.
Stir 3 times and steep for 60 seconds.
Place the handle on the Aeropress in order to prevent the water from draining through the filter.
After 60 second steep time, take the handle off, stir 3 times back to front.
Then place the handle on top of the aeropress and press the contents into a large cup or pitcher by using your body weight
Coffee preparing with FRENCH PRESS
Formula for Perfect Result: 20g coffee = 250ml extract. Hot water in kettle 92-94 °C Preparation time – 4 min Grinding: coarse
1. Put the coarsely ground
coffee into the french press. Pour the hot water on the ground coffee
abruptly andpour until you reach the top of the glass jar. Stir gently
to make sure the whole coffee is in contact with thehot water and leave
it for 4 minutes.
2. After the time has passed,
insert the plunger and slowly start pushing down until the filter
reaches thebottom. After the filtration has been prepared, pour the
coffee into another jug so that it is not in contact withthe remained
3. Be careful! Before you wash the glass part, let it cool down. Temperature amplitude can very easily breakthe glass
Preparation of ESPRESSO
Formula for perfect result: 9g of coffee = 18ml of extract, and for double shot – 18g of coffee = 36ml ofextract. Grinding: Fine
1. Stand in front of the
espresso machine and remove the portafilter. Rinse the group for 3-4
seconds by pressing the start button – so that the remained coffee
particles will be removed. Rub dry the portafilter by adry cloth until
the moisture is completely removed.
2. Take a scale and place the
portafilter on it. Press the TARE button. Place the ground coffee in
the filter and measure it following the perfect result formula. Align
and press with the tamper. Do not rotate the tamper, but only push with
force between 16 / 20kg. Remove all the remained coffee particles from
the portafilter and put it in the group. Press the start button and wait
approximately 25 sec for a single shot and 35-40 sec for a double shot.
3. Clean the coffee machine
after the extraction. Take out the portafilter and, without injuring it,
remove the coffee cake. Then clean the portafilter with a dry cloth.
Again, put the portafilter into the group.
Coffee preparation with MOKA POT
1. Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.
2. Fill the pot’s filter basket with 21 grams of the
ground coffee, and give it a shake to settle the grounds evenly. Now
place it into the bottom compartment.
3. Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.
4. Place the pot on a stove set to medium heat. When the water in the bottom chamber
approaches a boil, the pressure will push a stream of coffee slowly and
methodically through the upper chamber. If it explodes upward, your
water’s too hot, if it burbles lethargically, turn up your flame. You
know it’s done when you hear a hissing, bubbling sound.
Turkish coffee preparation
1. Weigh 7 grams of coffee. It should be grinded between very fine Turkish coffee and espresso grind sizes.
2. Add the freshly ground coffee to the Turkish coffee pot and slowly pour 70gr of water at 60°C into the pot, over the coffee ground.
3. Stir the coffee-water mixture well with a wooden paddle. Place the coffee pot over the heat source, adjust the heat source
to obtain an optimal brew time. Do not agitate during brewing
4. Total brew should be around 2-2½ min. Watch carefully: when the
foam begins to rise towards the rim—and before the coffee boils—remove
it from the heat.
Coffee preparation with vacuum pot
Formula for Perfect Result: 28g
coffee = 310ml extract. Hot water in kettle 92-94°C Preparation time – 7
min; Extract – 3:30 – 3:45 min. Grinding: medium
1 . Pour the hot water into the bottom part of the vacuum pot. Put it on the
stand and light up the alcohollamp / infrared heater underneath. Place
the filter on the bottom of the upper part of the vacuum pot. Checkthat
it is placed exactly on place and hang on the hook through the glass
tube at its lower end. Place the upperpart of the vacuum pot into the
bottom part and press it down slightly until the rubber seals slide and
close itin a vacuum condition.
2 . Prepare the coffee, ground
to size recommended for filtration. Wait until almost all of the water
movesinto the upper container and pour the ground coffee into it. Stir
immediately after pouring the coffee. Mixingshould be gentel and only
aimed at wetting all the coffee particles. Repeat the stirring in 45
3 . After 2:25 min from the first contact of the water with the coffee, stop
the heating by swithcing off thealcohol lamp / heater. When the vessel
is cooled, a vacuum is formed that sucks the beverage back into
thebottom part. The used coffee paricles remain in the top vessel.
Be careful! Before you wash the vacuum pot, let it cool down. Temperature amplitude can very easilybreak the glass.
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