PREPARATION

Coffee is a beverage of different tastes - which one will you enjoy depends heavily on how you prepare your coffee. There are multiple ways, of course, but we will show you some, which you may not have tried before

French press

Patented in 1929 by Italian designer Atilio Calimani. Even then, in French, they called it “La cafetière à Piston”. It has gone through several designs, and in 1958 another Italian designer made its own patent-design, and started manufacturing it in a French clarinet factory under the brand name Melior. In Europe, it gained popularity thanks to the British company called “Household Articles” and the German company “Bodum”.

Step 1

The proportion is 1:12 (coffee: water)
With 30g of coffee, you need about 350ml of water. We recommend 18gr coffee to 240ml 270ml water. Grind the coffee coarse, just like a breadcrumb.
 

Step 2

Pour some of the boiling water in the press to warm the glass walls and then

dispose of the water.

Step 3

Put the ground coffee in the press and start pouring to the amount of water that is twice as much as your coffee.
 

Step 4

Stir with a wood and leave for about 30 seconds to bloom.

Step 5

Apply the remaining amount of water completely, pouring evenly.

Slide 6

Remove the French press from the scale and close with the lid. Leave for 4 minutes to let the coffee brew.
Then push the plunger down evenly. Have a nice drink.

Espresso

Step 1

Clean the handle well, put it on the scale and zero the weight.

Step 2

According to the weight of your portafilter, grind / put ground coffee with grind size larger than an Ibrik, but finer than Moka Pot.
 

Step 3

You need to grind 9 to 22 grams of coffee, depending on whether you use a single portafilter or a double portafilter.
 

Step 4

Distribute your coffee evenly by tapping the portafilter.

Step 5

Tamp evenly with the whole body.

Step 6

Let some water pass through the coffee machine group to wash away the rest of the last coffee, which if not, will enter your new beverage and give it a bad taste.
 

Step 7

Make your own coffee as the recipes are:
– 1: 1 ( 1 part coffee to 1 part waters)
– 1: 2 (1 part coffee to 2 parts water);
– 1: 1 (1 part coffee to 3 parts water)
 
To make the ristretto we recommend dark roasted coffee.
To make a 1: 3 recipe, we recommend light roasted coffee.
Don’t forget to warm up your cups before making your drink.

Pour Over

This method was discovered by the German Melita Benz, who invented the paper filter and the Coffee Pouring Method in 1908. She is the founder of the still operating company Melitta. Her grandparents had a brewery while her father was a book publisher. As a housewife, Melita understands that at that time coffee percolator makes the drink similar to that extracted from the then espresso machines – with coffee particles inside the drink. Linen filters then used were, tedious to clean. After many attempts to create something new, she finally takes paper from her son’s textbook and a brass bowl drilled with a nail. Giving away coffee to acquaintances, made in this way, in which there are not so many particles in the drink and there is no intrusive bitter taste, she meets a lot of enthusiasm from those who tried it and then decided to start a business. She patented her discovery and formed the company Melitta. In 1958 she participated in the Brussels World’s Fair where she presented her paper filter and the method of pouring coffee.


Step 1

Grind between 18g and 22g of coffee and warm between 270ml and 300ml of water. The coffee must be ground to a coarsness resembling sea salt.


Step 2

Dissolve the filter and place it in the Coffee Dripper. Fully saturate the filter and warm the dripper with hot water. Discard this water afterwards.


Step 3

Pour the ground coffee into the dripper. The first pouring of water should be twice as much water as the coffee you’ve put. Start flooding from the center to the outside, but do not pour on the filter itself. Then wait for 15 seconds until the coffee blooms. With rest of the water pour in equal parts in three (3) times, by waiting around 10 seconds between each pouring. The total preparation time should be 3 to 4 minutes. If the drink is ready for less time, your coffee has been ground too coarse or you have poured too fast. And if the drink is ready for more than 4 minutes or your coffee has been ground too fine or you have poured very slowly.