https://coffeelink.com/de-je/blogs/brew-guides.atomCoffeelink - Brew Guides2017-02-22T13:07:00+00:00Coffeelinkhttps://coffeelink.com/de-je/blogs/brew-guides/the-dripper2017-02-22T13:07:00+00:002017-05-24T13:37:37+01:00The DripperAbi Fawcus
The Hario V60 Dripper is such a wonderful little piece of kit and we have a real soft spot for it!
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The Hario V60 Dripper is such a wonderful little piece of kit and we have a real soft spot for it! Invented ten years ago and named after the 60 degree angles design, it is a cone-shaped dripper with spiralled ridges along the inside walls. These ridges allow the air to escape, encouraging a smooth extraction at the bottom of the cone. The act of brewing coffee with a V60 requires some practice and isn’t as forgiving as some other brew methods, but it is very rewarding, leaving you with that wonderful feeling of ‘self-brewed’ satisfaction! Available in ceramic, plastic and copper! (The ultimate to aid a high thermal conductivity and better heat retention, thereby better extraction and brew!
The multi award winning V60 dripper is available in two different sizes, and should be used with its’ matching filters (bleached or un-bleached.
Tips for that perfect V60 dripper brewing result
Use high quality water boiled to between 90-96 degrees
Fold the filter along the seams
We recommend using two full scoops of freshly ground coffee if you like a stronger taster
Do pour double the amount of water into the dripper in an ‘anti-clockwise’ direction, to give better turbulence in the grind
TIP!Why not treat yourself to the Hario Gooseneck kettle to get really great results, as it aids the brewing process by being able to pour in smaller circles!
TIP! If using the ceramic V60, it may be favourable to rinse this through with boiling water to aid retention of heat, when you come to brew!
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https://coffeelink.com/de-je/blogs/brew-guides/the-moka-pot2017-02-22T12:58:00+00:002020-10-12T11:51:03+01:00The Moka PotDan Stephenson
Another wonderful product, the Moka Pot (also known as Macchinetta, meaning ‘small machine’)!
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Another wonderful product, the Moka Pot (also known as Macchinetta, meaning ‘small machine’)! The bottom chamber holds the water, the centre basket contains the coffee grounds, and the upper chamber will store the final coffee. As it heats up, pressure is built up to push the steam through the grounds and up through the tube into the final chamber, resembling an espresso. The Moka Pot is a widely used and respected method across the globe that boasts a full body and strong brew.
Tips for that perfect Moka pot brewing result
Fill the basket to the line
Grind: Filter
Filter: Metal Basket
Fill the filter basket evenly and don’t pack the grounds down
Fill the bottom water chamber up to, but not exceeding the pressure valve
Assemble the entire pot and make sure it is screwed together properly
Place on a heat source at medium heat and let sit
Leave the lid up so you can see what’s happening
Once you see the coffee initially make its way to the upper chamber, turn the heat down to about half of the original temperature
Remove the pot from your heat source when the coffee reaches the bottom of the spout, or all the water is spent. This should take between 4 and 5 minutes
Pour and enjoy
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https://coffeelink.com/de-je/blogs/brew-guides/french-press-or-cafetiere2016-12-15T17:20:00+00:002017-05-24T13:37:55+01:00French Press or CafetiereAbi Fawcus
The world’s second most popular brewing method next to a dripper! It is well known for the bold flavours that it produces.
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The world’s second most popular brewing method next to a dripper! It is well known for the bold flavours that it produces, resulting from the mesh filter instead of a paper filter. The mesh allows the oils that would normally be filtered out by paper or cloth, to be enjoyed after the plunge and pour. In addition to oils, some fine sediment tends to get past the filter and settle at the bottom of the cup. They will do no harm and pack a mean punch of flavour, but the texture of the sediments in the mouth isn’t always favoured!
Tips for that perfect Cafetiere Coffee result
Measurements: 20g coffee, 300g water (10.5 oz)
Grind: Cafetiere
Filter: Metal Mesh (included)
Bring enough water to just below a boil, in order to brew the coffee and pre-heat the glass.
Pour some hot water into the cafetiere to heat it up, and then pour it out.
Place the grounds inside and pour 300 grams of water in evenly, saturating all of the grounds
After around a minute, submerge the grounds floating at the top into the water and give a slight stir
After approximately 3 minutes, scoop the layer of fine grounds and bubbles off the top of the water and dispose. This will help minimise the sludge at the bottom of the cup after pouring.
At around 4 minutes, press the plunger down.
Pour and enjoy....
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https://coffeelink.com/de-je/blogs/brew-guides/chemex-brew-guide2016-12-15T17:04:00+00:002017-05-24T13:33:42+01:00The ChemexAbi Fawcus
The Chemex is definitely one of the most visually appealing brewing methods with the dominant model made primarily of glass, which is with a wooden grip around the neck.
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The Chemex is definitely one of the most visually appealing brewing methods with the dominant model made primarily of glass, which is with a wooden grip around the neck. The Chemex filters are the true magic behind this glass product. The thick but sturdy pieces of paper will stick tightly to the Chemex cone wall, forcing a longer extraction and more balanced cup. You can consistently expect a bright, rich cup with no sediment at all!
Tips for that perfect Chemex Coffee brewing result:
Using good quality boiling water, along with 32 grams of freshly ground coffee, pour the hot water around the paper filter to eliminate the paper taste and to pre-heat the Chemex, then throw the water out - you only want brewed coffee in your final drink.
Pour just enough water to saturate the grounds evenly and rest for 30 seconds or however long it takes for the bloom to discontinue.
Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle to push the grounds toward the walls. The coffee level should rise just above the grounds.
TIP! Try to maintain a constant volume of water throughout the entire process, without pouring any water directly on to the filter!
After the coffee has drained into the Chemex, between the 3:00 and 3:30 mark, you should be able to see consistent walls of grounds with an even bed toward the bottom of the filter. Trash the filter grounds and then pour and savour the resulting taste!