Moka
Brew coffee at home without needing expensive and high-maintenance machines. The Moka pot brews a robust and hearty coffee. A tip for beginners: On your first time using a Moka, we suggest you brew a couple of cups to season the pot.
Brew coffee at home without needing expensive and high-maintenance machines. The Moka pot brews a robust and hearty coffee. A tip for beginners: On your first time using a Moka, we suggest you brew a couple of cups to season the pot.
Grind about 20-22 g of coffee as fine as table salt.
Fill the bottom chamber of the moka pot with water. The level shouldn’t surpass the valve. Place the funnel into the pot and make sure it is dry. If not - pour out the water and replace the funnel.
Fill the funnel with the ground coffee and stir slightly with a spoon. Remove all remaining coffee from the funnel’s rim clean. Secure the moka pot tightly.
Place the moka pot on a stove over medium heat. Let the coffee brew and flow into the upper chamber. As soon as you hear a hissing, gurgling sound the coffee is done. Remove the pot from the heat and then pour your coffee.
The dense and heavy aroma of French-Press coffee has an undeniable elegance. Because there’s no paper filter to stop them, tiny dissolved particles and essential oils from the coffee grounds end up in your cup and give the coffee a richer, fuller body. So if you’re a coffee drinker who’s into big-bodied coffees, the French press might be the perfect brewer for you.
Preheat the French press by filling it with hot water from a kettle or stovetop. In the meantime grind about 30 grams of coffee like sea salt.
Empty the water from your French press before continuing; you’ll be using fresh water to brew. Follow 15 grams of water per gram of coffee. Add the ground coffee to the press, and then pour water in a spiraling motion, ensuring the water is evenly submerging all the grounds. Do not fill all the press.
Stir the grounded coffee gently and let it bloom for 30 seconds. Then pour the remaining water and place the lid on top of the grounds without plunging it yet. Wait for 4 minutes.
Gently and slowly push the coffee plunger down, until the coffee is compressed at the bottom. Then pour the coffee immediately to avoid over-extract.
For some people the pour-over method is like a meditation: Observing the bloom, the swelling of the coffee grounds and experiencing the first trace of coffee-drunk steam. The final cup is noticeably more delicate and complex than coffee made by a machine and each pour can alter the flavors in the final cup.
Boil at least 600 grams (20 oz) of water. We suggest using a gooseneck kettle to pour the water because it will give you optimal control over how fast and where you are pouring.
Grind coffee to a coarseness resembling Kosher salt. We suggest using 35-40 grams of coffee for 600 grams of water.
Pre-wet the filter with hot water and place it on the dripper. Add the ground coffee in the filter and gently tap until it is leveled.
Begin your first pour by slowly adding a little water on the grounds until they are saturated. Let it sit for at least 45 seconds. Start pouring the remaining water very slowly in a circular pattern starting in the center. Pour it in a spiraling pattern outward toward the edge before spiraling back toward the middle. If the water level nears the rim, pause for a moment to let it drain before continuing. Once the water has dripped through the coffee grounds entirely remove the filter.
A home espresso machine is all about achieving the perfect shot. But once you have your tools in order, the reward shows itself in every cup filled with balance, viscosity and sweetness. *
*Directions may vary. Please follow up your coffee machine instructions to be more accurate.
Remove the portafilter from the machine’s grouphead. Tare the weight and purge your group-head thoroughly with hot water.
Grind between 18–21 g of coffee for a double-shot (espresso) into your basket and distribute the coffee evenly.
Position your tamper level on top of the grounds apply a little pressure downward. Position the portafilter in the grouphead and start your shot.
The shot should start with a slow drip, then develop into a gentle, even stream. Wait until it starts to turning yellow (“blonding,”) and stop the shot after that. Stir or sip directly!
If you love a rich, bold tasting coffee shot every morning our CAPSULES* are for you! With many blends available, you can enjoy your very own coffee-creation and share it with your loved ones. It also saves a lot of time. No coffee grinding needed! *
*Directions may vary. Please follow up your coffee machine instructions to be more accurate.
Fill the water tank with enough cold water, possibly filtered or bottled.
Press the Espresso or Lungo button to activate the machine. The heating up starts when the lights are blinking. As soon as the lights turn steady the machine is ready for the next step.
Lift the lever completely and insert a capsule with the blend you like.
Close the lever, place a cup under the outlet and press the Espresso or Lungo button. The process will stop automatically, but you can stop the flow by pressing the button again. Enjoy your coffee!