BREWING GUIDE

 

BREWING GUIDE

 

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


Following steps:

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 pre-infusion mode.

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.

      See here all the products of

 

 

       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.


Following steps:

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.


 See all the products of Chemex                                                                                                            

 

 

                   Coffee preparation with Aeropress


Following steps:

  1. Rinse the paper filter with running tap water for 10 seconds

  2. Use 14 grams of freshly fine filter ground coffee (light roast)

  3. Pour 200g of water at about 95°C over the coffee.

  4. Stir 3 times and steep for 60 seconds.

  5. Place the handle on the Aeropress in order to prevent the water from draining through the filter.

  6. After 60 second steep time, take the handle off, stir 3 times back to front.

  7. Then place the handle on top of the aeropress and press the contents into a large cup or pitcher by using your body weight


            Get your Aeropress here

 

 



                      

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

Following steps:

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 coffee.

3. Be careful! Before you wash the glass part, let it cool down. Temperature amplitude can very easily breakthe glass

See here all the products of                                                                                                       

 

                       Preparation of ESPRESSO


Formula for perfect result: 9g of coffee = 18ml of extract, and for double shot – 18g of coffee = 36ml ofextract. Grinding: Fine


Following steps:

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


Following steps:

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



Following steps:

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

Following steps:

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 seconds.

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.


There are no products to list in this category.