Cafe Cult Simbabwe “Mutare Crake - Valley” Coffee Beans 250g

Preparation

The basis 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: The standard is 1g of coffee per 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 boiling. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils.
Coffee preparation differs mainly 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 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 a moderate heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, remove the pot from the heat immediately. 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 container. Pour water at a temperature of approx. 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 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: Put 7–9g for a single shot or 14–18g for a double shot into the portafilter. Tamping: Tamp the coffee in the portafilter evenly and firmly 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, producing 25–35ml of beverage.