IN YOUR HOME
Coffee consumers in Italy are divided into two categories: espresso lovers and moka lovers.
Lately, however, with the advent of home espresso machines, habits have been revolutionised and there is general curiosity about different ways of brewing and enjoying coffee. There are many brewing methods and they are often ignored.
Following is an overview of the possible ways of brewing and enjoying coffee at home any time of the day.
FRENCH PRESS/PLUNGER
This method is based on hot infusion. Add 6-8 grams of coffee ground per cup, a coarse ground is better.
In the meantime, bring 220cmᶟ of water to boil for each cup and let it cool for one minute before pouring it on the granules, so that the starting infusion temperature does not exceed 96°. Stir with a spoon to obtain a light foam on top and place the lid with the (fine mesh) plunger.
Allow it to steep for 4-6 minutes and then begin to progressively and gently lower the plunger. Thanks to this movement the grounds forcibly settle on the bottom while the liquid percolating through the wire mesh remains clear.
FRENCH PRESS/PLUNGER
This method is based on hot infusion. Add 6-8 grams of coffee ground per cup, a coarse ground is better.
In the meantime, bring 220cmᶟ of water to boil for each cup and let it cool for one minute before pouring it on the granules, so that the starting infusion temperature does not exceed 96°. Stir with a spoon to obtain a light foam on top and place the lid with the (fine mesh) plunger.
Allow it to steep for 4-6 minutes and then begin to progressively and gently lower the plunger. Thanks to this movement the grounds forcibly settle on the bottom while the liquid percolating through the wire mesh remains clear.
AEROPRESS
This is the newest brewing method in the coffee world. Invented around 10 years ago, it is gaining more and more fans across the world.
The instrument is equipped with a paper filter, a cylinder and a piston, which is used for plunging. With this type of brewing, it is the coffee that comes closest to that of the moka. Servings: 18 grams of coffee for every 250cmᶟ of water, although anyone can adjust the measurements to suit their individual tastes.
Even the water temperature can be variable, normally a lower temperature than the other brewing methods is recommended.
Procedure: put the coffee in the cylinder, equipped with a special filter on the bottom, steep the water in 2-3 steps and press the piston for about 20-30 seconds so as to filter the coffee.
AEROPRESS
This is the newest brewing method in the coffee world. Invented around 10 years ago, it is gaining more and more fans across the world.
The instrument is equipped with a paper filter, a cylinder and a piston, which is used for plunging. With this type of brewing, it is the coffee that comes closest to that of the moka. Servings: 18 grams of coffee for every 250cmᶟ of water, although anyone can adjust the measurements to suit their individual tastes.
Even the water temperature can be variable, normally a lower temperature than the other brewing methods is recommended.
Procedure: put the coffee in the cylinder, equipped with a special filter on the bottom, steep the water in 2-3 steps and press the piston for about 20-30 seconds so as to filter the coffee.
TURKISH COFFEE
This coffee is prepared with an Ibrik, a typical Turkish copper pot.
Ingredients for 4 people: 2 dl of water, 4 teaspoons of ground Turkish coffee and 4 teaspoons of sugar. Pour the water into the Ibrik, add the sugar and coffee ground and stir. Place the pot on the stove and let it boil.
When the coffee starts to simmer and forms a foam on the surface, remove it from the heat and spoon the coffee foam into the 4 cups.
Put the pot back on the heat for a moment, not allowing it to boil, then serve in the cups, without stirring so as not to disturb the coffee foam.
TURKISH COFFEE
This coffee is prepared with an Ibrik, a typical Turkish copper pot.
Ingredients for 4 people: 2 dl of water, 4 teaspoons of ground Turkish coffee and 4 teaspoons of sugar. Pour the water into the Ibrik, add the sugar and coffee ground and stir. Place the pot on the stove and let it boil.
When the coffee starts to simmer and forms a foam on the surface, remove it from the heat and spoon the coffee foam into the 4 cups.
Put the pot back on the heat for a moment, not allowing it to boil, then serve in the cups, without stirring so as not to disturb the coffee foam.
METHOD FOR PERCOLATION
In this process, you should use 14 grams of light roasted coffee, coarsely ground, 100% Arabica or at least with a prevalence of Arabica, for 250 cc of water. Heat the water bringing it to 90-95°. Place a paper filter in the neck of the flask, folded in 4 and well stuck to the sides. Pour the coffee grounds into the paper filter soaked with a little water; at this point bubbles appear (this step is called blooming), which is essential to release the coffee gas. Leave it brewing for about 30 seconds and then proceed to pour the rest of the water slowly in a circular motion trying to wet all the coffee, the ideal operation time is 4 minutes. Wait for the last drips and then remove the filter. The coffee is ready to serve.
METHOD FOR PERCOLATION
In this process, you should use 14 grams of light roasted coffee, coarsely ground, 100% Arabica or at least with a prevalence of Arabica, for 250 cc of water. Heat the water bringing it to 90-95°. Place a paper filter in the neck of the flask, folded in 4 and well stuck to the sides. Pour the coffee grounds into the paper filter soaked with a little water; at this point bubbles appear (this step is called blooming), which is essential to release the coffee gas. Leave it brewing for about 30 seconds and then proceed to pour the rest of the water slowly in a circular motion trying to wet all the coffee, the ideal operation time is 4 minutes. Wait for the last drips and then remove the filter. The coffee is ready to serve.
MOKA
The moka coffee maker is the one found in every Italian home.
The bottom is filled with cold water which should not go above the level of the valve.
Do not press the coffee grounds in the filter.
Remove the moka from the heat before the coffee gurgles,
that is, a moment before it completely comes out.
MOKA
The moka coffee maker is the one found in every Italian home.
The bottom is filled with cold water which should not go above the level of the valve.
Do not press the coffee grounds in the filter.
Remove the moka from the heat before the coffee gurgles,
that is, a moment before it completely comes out.
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