Café Cult Peru Pacha Mama Organic Coffee Beans 250g

Preparation

The key to preparing great coffee is the right combination of grind size, water temperature, and coffee-to-water ratio. Each preparation method requires a different approach to avoid under-extraction (weak and acidic coffee) or over-extraction (bitter and astringent coffee). General preparation guidelines. Coffee-to-water ratio: Typically, 1g of coffee is used for every 15–17ml of water (a ratio of about 1:15 to 1:17). For one litre of coffee, this corresponds to about 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.
Coffee preparation varies mainly in grind size and 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 push water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Pour water into the bottom chamber (ideally hot for better flavour) just below the level of the safety valve. Coffee: Fill the filter basket to the brim with coffee, but do not tamp it down; just level it. Extraction: Screw the pot together tightly and place it on 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 about 15–17g per 250ml). Method: Pour the coffee into a preheated container. Pour water at a temperature of about 92–96°C over it. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee immediately to stop it from brewing further. Lever Espresso Machine (classic espresso) Preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Put 7–9g into the portafilter for a single shot or 14–18g for a double shot. Tamping: Evenly and firmly tamp the coffee in the portafilter with a tamper. Extraction: Water at a temperature of 90–96°C should flow through the coffee under 9 bars of pressure for 20–30 seconds, resulting in a 25–35ml beverage.