Manual coffee making methods are becoming more and more popular both at home and in trendy coffee shops.
The ability to control every single variable in the brewing process to create YOUR perfect cup of coffee.
]]>The ability to control every single variable in the brewing process to create YOUR perfect cup of coffee - not how Arlo at your local hipster coffee shop thinks you should enjoy it.
These tips are suggestions; a starting place for beginners; as Arlo will tell you a lot will depend on factors such as batch size, pour rate, roast level, processing method and other such mumbo jumbo.
Experiment and adjust to taste!
Dose
Start with 60 grams of coffee for every 1 litre of water - adjusting this ratio will have a knock on effect, so grab a pen and paper and make notes!
(a one person serving is approximately 21g coffee to 350ml water)
Water
Arlo will insist on thoroughly filtered water, heated to exactly 192 degrees Fahrenheit. Stick the kettle on - let it come to the boil, give it a minute and crack on.
Accessories
A slow pouring swan neck style kettle could on go your Birthday wishlist if you decide this is the right brewing method for you, but if you’re just starting out anything that will help you control the pour will be good. A glass jug will suffice.
Grind
Something around medium-fine (looks finer than sand, not as fine as espresso)
Ok, now the fun part - I can nearly smell the coffee…
For a one person serving start with 21g coffee, 350ml water. Place the filter in the V60 with your carafe, cup, jug, bucket, vessel of choice underneath and rinse the filter with hot water - this removes the paper taste and warms your chosen vessel. (throw this water out)
Add the ground coffee and settle so it’s level.
Slowly and carefully pour just enough water to wet all the coffee (Arlo would be using scales - 40g water) and leave for 30 seconds.
After your 30 seconds watching the bloom (hot water forces the coffee to release trapped gases, expanding the coffee bed, bubbling at the surface - also smells amazing!) continue to pour the remaining water slowly in circular motions avoiding the edge - this would normally take Arlo around 2 minutes.
Once all the water has filtered through, sit back and enjoy.
Thoughts, comments, questions? Get in touch
Peace, Love and Pour Over
Jayne (Arlo)
]]>Here’s what I know… Way back in 1852 Mr Mayer and Mr Delorge registered the first patent for a cafetière. It was then in 1929 based on that work that the Italian designer Attilio Calimani patented the version that looks most like our modern day cafetière.
Is this the correct version of events? Who knows, but I like this story and like a medal for participation everyone gets a mention!
Also known as a French Press the cafetière is probably one of the easiest ways to make a great cup of coffee at home. Whilst there are certainly more high tech ways of making coffee, the cafetière is an underestimated method that can give you great results that are tailor made for you and your tastes. And let’s face it - that’s what’s really important.
Dose
Like with all manual methods, make notes and experiment. What’s right for me may not work for you.
A good place to start 7g of coffee per 125ml cup of water.
(For me, if I’m brewing with our Italian blend I do a scoop per person plus a scoop for the pot.)
It’s also better to make it too strong than too weak - you can always top up with some more water.
Grind
For the best tasting coffee use freshly ground beans. For cafetière you need a coarse grind - something that resembles sea salt.
Method
Preheat your cafetière - not only does this warm your pot it also expands the plunger seal.
Add your freshly ground coffee to the cafetière and top up with hot water - you want to let your kettle cool for a few minutes before adding to the cafetière so you don’t burn the coffee.
Pour the water swiftly and with meaning - this will dilute all the coffee and get a bit of a spiral going in your pot. Leave just 2 - 3 centimetres at the top. You should be able to see the coffee releasing CO2 creating the bloom (a foamy top).
Next it’s working out your magic number - for me it’s 4 minutes. But as before with manual coffee making opinions and tastes differ.
Coffee is very subjective and the best way isn’t always the same - experiment and discover what works for you.
Stir the pot after about a minute - this moves the coffee that has floated to the top ensuring you get maximum flavour.
Taking the plunge - slowly push the press. Try and keep the pressure equal all the way to the bottom. If you have any trouble pushing the press it’s possible that the ground was too fine.
The final step is to pour your coffee, sit back and enjoy.
Thoughts, comments, questions? Get in touch.
Peace, Love and Cafetière
Jayne
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