Preparing coffee at home - Oxalis eshop

Preparing coffee at home

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How to make great coffee at home

Moka pots

These are very popular, easy to use and make really tasty coffee, and are an ideal alternative to an espresso machine. Finely ground coffee is used, a little coarser than semi-coarse flour. Pour cold water into the lower part of the pot, up to the piston located on the side. Fill the sieve with coffee, don’t compact or press down on it (i.e. “tamper” it), then screw the pot shut and warm the contents over a gentle heat (on an electric hob or gas ring of a cooker). After extraction starts, open the pot’s lid so that condensed water on the lid doesn’t drip back into the coffee. As soon as the upper pot is full of coffee, take it off the heat and serve.

We recommend trying the following for this form of preparation: El Salvador Santa Barbara Honey, Cuba Serrano Superior, Ethiopia Kaffa, Columbia Excelso, Nicaragua SHG EP Momotombo, Panama SHB Kotova, Papua New Guinea Plantation A HOAC, India Plantation AA, Costa Rica caffeine-free, Bio Peru Echarati, Guatemala Antigua, Uganda Bugisu AA, Brazil Brauna.  

French Press/Cafetière

Making coffee in a French press is one of the easiest, most economical and effective ways to enjoy the drink. It results in a typically “earthy” cup and highlights the nutty tones of the beans. Tip in very coarsely ground coffee at a ratio of 60-70 grams to 1 litre of water just off the boil. The size of the grounds should resemble sand. Pour 10% of the volume of the water at a temperature of 93–94°C onto the coffee and wait for 30 seconds. This allows the coffee to “bloom” and release its inherent carbon dioxide. Then pour over the rest of the water in circular movements and allow to brew for approximately 3.5 minutes. Finally, push the sieve down to the bottom of the pot, thereby separating the coffee grounds from the liquid. Serve immediately for best results; do not let it sit in the French press.

We recommend trying the following for this form of preparation: El Salvador Santa Barbara Honey, Cuba Serrano Superior, Brazil Santos, Ethiopia Kaffa, Columbia Supremo, Nicaragua SHG EP Momotombo, Panama SHB Kotova, Papua New Guinea Plantation A HOAC, Ethiopia Yirgacheffe, India Plantation AA, Kenya AA Kangocho, Costa Rica Honey, Costa Rica caffeine-free, Bio Peru Echarati, Guatemala Maragogype, Guatemala Antigua, Uganda Bugisu AA, Brazil Brauna. 

Pour-over techniques:

Chemex Coffeemaker

This method is perfect for an extremely smooth cup of coffee with emphasis on the fruity tones of the beans, which involves using a glass vessel resembling a chemical flask. Although simple, it requires some practice to master the technique. Rinse the flask and prepare a filter for the Coffeemaker. It’s recommended to use authentic high-quality filters, but good results can be obtained from ordinary ones, too. Fit the filter in the neck of the flask according to the instructions, rinse it with hot water and then tip out the water from the Chemex Coffeemaker. Add coarsely ground coffee into the filter, the size of grind corresponding to that of semolina. The actual dosage of coffee depends on the quantity of water, as well as on how strong the drinker likes their coffee. 42 g of coffee is recommended for 600 ml of water. Pour a little water (off the boil at 94ºC) onto the coffee to allow it to bloom and release the trapped carbon dioxide, wait 30 seconds and then progressively pour over the rest of the hot water in a circular motion for the coffee to extract evenly. The idea is that extraction takes four minutes maximally, meaning that the “bed” of the coffee should ideally be dry by that time. Experience indicates that ceasing to pour the coffee after three minutes has passed allows all the water to drip through, thereby allowing one more minute for dripping to finish. Remove and dispose of the filter. Stir the contents or swirl the Chemex Coffeemaker to mix the filtered coffee and ensure an even result. Serve and enjoy a really smooth, fruity cup of coffee.

We recommend trying the following for this form of preparation: El Salvador Santa Barbara Honey, Cuba Serrano Superior, Brazil Santos, Columbia Supremo, Columbia Excelso, Panama SHB Kotova, Papua New Guinea Plantation A HOAC, Ethiopia Yirgacheffe, India Plantation AA, Kenya AA Kangocho, Costa Rica Honey, Costa Rica caffeine-free, Guatemala Maragogype, Guatemala Antigua, Uganda Bugisu AA, Brazil Brauna.

Coffee Dripper

This is a fitting, often made from porcelain, which is placed on top of a cup or pot and fitted with a paper filter. In fact, the procedure for using it is very similar to that of the Chemex Coffeemaker. Once again, the coffee grounds should be the same size as semolina. The amount of ground coffee can vary, but approximately 30 g per 450 ml of water is fine. First insert a paper filter into the dripper and rinse it with water. Only afterwards, when the water has dripped through, should the coffee dripper be placed onto the cup or pot. Add the ground coffee and saturate it by pouring a little water onto the coffee at the temperature of 92–93°C to allow it to bloom, wait 30 seconds and then progressively pour over the rest of the hot water. Extraction takes about three minutes.

We recommend trying the following for this form of preparation: El Salvador Santa Barbara Honey, Brazil Santos, Columbia Supremo, Columbia Excelso, Nicaragua SHG EP Momotombo, Panama SHB Kotova, Papua New Guinea Plantation A HOAC, Ethiopia Yirgacheffe, India Plantation AA, Kenya AA Kangocho, Costa Rica Honey, Costa Rica caffeine-free, Bio Peru Echarati, Guatemala Maragogype, Guatemala Antigua, Uganda Bugisu AA, Brazil Brauna.

Other techniques:

Espresso

This is a very fast method of preparation, resulting in an abundance of taste and aromatic substances being extracted from the coffee. It’s a unique, strong and forceful drink with a very individual taste, partially due to the extent the beans are roasted.

Finely ground coffee, with grains the size of semi-coarse flour, is used to make espresso. Tip 7.2 g of coffee into the portafilter, i.e. the filter which holds the coffee. Putting too much in means that water will not pass through it properly. However, too little coffee and the machine runs quickly and gives a watery cup. Shake the portafilter to even out the grains and then tamper it, i.e. compact or push it down with the round fitting on the machine for that purpose. Before putting the portafilter into the coffee machine, always wipe the edge of the portafilter to remove excess grains. Place the portafilter in the grouphead (the holder for the filter) and attach it to the machine. After activating it, water or steam runs through the portafilter at a pressure of nine atmospheres at 89-92°C. For a genuine Italian espresso, extraction lasts 20-30 seconds, utilising around 25-35 ml of water. The surface of the coffee boasts a caramel-coloured foam referred to as crema.

We recommend trying the following for this form of preparation: OXAPRESSO, OXAPRESSO Mild, Cuba Serrano Superior, Brazil Santos, Columbia Excelso, Nicaragua SHG EP Momotombo, Papua New Guinea Plantation A HOAC, Ethiopia Yirgacheffe, India Plantation AA, Costa Rica Honey, Brazil Brauna

AeroPress

A recent addition to the list of devices for making coffee, the AeroPress uses the principle of applying slight pressure to a paper filter to extract the coffee, thereby releasing all the active substances it contain.

There are two ways to make it, traditional and inverted.

The traditional one involves inserting a rinsed filter paper into the plastic strainer, screwing it in place and putting the AeroPress on top of a cup, mug or pot. Tip in 17 g of medium-ground coffee, pour over water just off the boil at the temperature of 93-94°C and stir thoroughly. Fit a rubber end to the piston and slowly push the extracted coffee into the cup.

In the inverted method, place the AeroPress downwards on the piston and pour 17 grams of medium-ground coffee into the upper part. Pour hot water at the temperature of 93-94°C over the coffee, but only around half the unit’s volume. Then add the rest of the water from 275ml to just under the rim, let it brew for 60 seconds and screw on the plastic strainer containing a rinsed filter. Place a coffee cup upside down on the AeroPress and rapidly turn everything over (through an angle of 180º). Then slowly push the coffee into the cup.

An air bubble’s present between the piston and the water, which is where the name of the device comes from. Ensure that the air does not go through the coffee grounds when pressing the coffee into the vessel, as this would release undesirable substances into the coffee and spoil it.

We recommend trying the following for this form of preparation: El Salvador Santa Barbara Honey, Cuba Serrano Superior, Ethiopia Kaffa, Columbia Supremo, Columbia Excelso, Panama SHB Kotova, Papua New Guinea Plantation A HOAC, Ethiopia Yirgacheffe, Kenya AA Kangocho, Costa Rica Honey, Costa Rica caffeine-free, Bio Peru Echarati, Guatemala Maragogype, Guatemala Antigua, Uganda Bugisu AA, Brazil Brauna.


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