Café Cult Rwanda "Nyamasheke" Coffee Beans 250g

Preparation

The foundation for preparing excellent coffee is the right combination of grind coarseness, water temperature, and coffee-to-water 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 one 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 boiling. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils. Coffee preparation differs mainly in grind coarseness 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 force 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 over moderate 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). Procedure: Put the coffee into a preheated pot. 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 immediately pour the coffee out to prevent further steeping. Lever espresso machine (classic espresso) This preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Use 7–9g for a single shot or 14–18g for a double shot in the portafilter. 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.