Coffee percolators were invented earlier this century and makes excellent coffee.
Pour fresh water into the pot.
Fill the brew basket with coarse-grind coffee. Place the brew basket into the coffee pot. Close lid and bring to the boil.
The water passes up through the hollow tube and out of the top, overflowing the brew basket. The cycle takes about 7 minutes and coffee is ready to be enjoyed.   

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The espresso pots have been popular for more than 60 years. To make coffee in an espresso pot, fill the lower chamber with fresh water up to the bottom of the safety valve.

Fill the filter funnel basket with finely ground coffee. Compress the coffee with a teaspoon, making sure that there is no loose coffee sits around the rim of the basket.

Place the espresso pot on low to medium heat. After the water boils, its steam will start to push the remainder of the water up the funnel. Reduce heat.

When most of the water has left the lower chamber the bubbling sound will become more intermittent. Remove pot from the heat. Wait for the bubbling to ease before serving.

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Commonly used in France and very easy to use.

Place dry coffee in the glass cylinder.

Pour boiling water over the coffee. Prop the sieve device, with the lid above it, just inside the top of the cylinder for about 4 minutes. When the brewing time is up, hold the lid down with one hand and slowly push down the plunger.
Serve the coffee.

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There are many brands of electric filter machines and it is always best to follow the manufacturer’s instructions.

Pour fresh water in the reservoir of the machine.

Place the ground coffee in the in a paper filer or in the permanent filter in the machine. Switch on the machine.

The water flow over the coffee and into the glass jug of the machine. Normally the jug sits on a hot plate; consequently the brewed coffee remains hot.

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The market offers a vast range of these machines. Both domestic and commercial machines are available to suit the specific requirements of the person.

To use this electric machine follow the manufacturer’s instructions.

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Turkish Ibrik is the traditional brewing vessel. The Turkish coffee is usually served with a small glass of water or a piece of Turkish delight. Turkish coffee is never served with milk or cream.

To brew Turkish coffee you need very fine-ground coffee. The portion for Turkish coffee is one heated teaspoon of coffee for each cup of water. A more exquisite taste can be obtained by adding cardamom pods, a stick of cinnamon or aniseed. 

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Many people derive as much pleasure from brewing coffee as from drinking it.

Key brewing factors:

Correct coffee brewing depends on a balance of several factors, and each coffee will react differently and uniquely to exactly the same balance of factors. When brewing, consider the following factors

  • The degree of grind of the ground coffee.
  • The ratio of coffee to water.
  • The condition of the water.
  • The water temperature.
  • The contact time between the coffee and the water.
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This is the simplest way of brewing coffee, when no coffee equipment is available. 

Simply measure the correct amount of cold water into a saucepan and bring to the boil. Add a teaspoon of coffee for each cup of water. Immediately remove the saucepan from heat, stirring well. Set aside for around 4 minutes. Strain the coffee into each cup.

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