Café Cult Caffe Creme Whole Bean Coffee 250g

Preparation

The foundation for preparing great coffee is the right combination of grind coarseness, water temperature, and coffee ratio. Each preparation method requires a different approach to avoid under-extraction (coffee is weak and sour) or over-extraction (coffee is bitter and astringent). General preparation rules. Coffee to water ratio: Typically, 1g of coffee is used for every 15–17ml of water (a ratio of approx. 1:15 to 1:17). For a litre of coffee, this corresponds to roughly 60–70g of ground beans. Water temperature: The water should never be boiling. The ideal range is 92–96°C. If you don't have a thermometer, let the kettle stand for about 30–60 seconds after it has boiled. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils.
The coffee preparation method differs primarily in the coarseness of the grind and the extraction methour Here are the basic procedures for the three most popular home methods: Moka pot (strong coffee similar to espresso) This method uses steam pressure to force water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Pour water into the bottom chamber (ideally hot for better taste) just below the level of the safety valve. Coffee: Fill the filter basket with coffee to the brim, but do not tamp it down, just level it. Extraction: Screw the pot on tightly and place it over a medium heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, immediately remove the pot from the heat. French Press (full flavour with body) A simple method based on steeping coffee in hot water. Grind: Coarse, like granulated sugar or coarse salt. Ratio: Usually 60g of coffee per 1 litre of water (or approx. 15–17g per 250ml). Method: Pour the coffee into a preheated container. Pour over water at a temperature of approx. 92–96°C. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee out immediately to prevent further steeping. Lever coffee machine (classic espresso) Preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Place 7–9g in the portafilter for a single shot or 14–18g for a double shot. Tamping: Tamp the coffee in the portafilter evenly and firmly with a tamper. Extraction: Water at 90–96°C should flow through the coffee under 9 bars of pressure for 20–30 seconds, producing 25–35ml of the beverage.