Coffee preparation with Hario V60

Formula for perfect result: 24g coffee = 300ml extract. Hot water in kettle 92-94 °C Preparation time – 3:30 – 3:45 min. Grinding: medium

Place the paper filter into the V60 coffee maker. Rinse the filter with hot water so that it is wet and sealsto the walls. Warm water up to 92-94°C 300g using a kettle.

Put 24g of ground coffee in the filter and distribute it evenly. With spiral movements, starting from thecenter towards the walls of the V60 dripper wet the coffee with a little hot water. When you wet the entirecoffee, stop pouring water and leave it for 30 seconds in pre-infusion mode.

After 30 seconds continue the pouring in the same manner – from center to the walls. Don’t let thecoffee without water anymore. When you pour all the water from the kettle – you can leave it to dripoff. Then remove the coffee filter and serve.

COFFEE RECOMMENDED FOR V60

The V60 is a convenient method of filtration both at home and on the road. This coffee dripper is a trademark of the Japanese company HARIO. Coffee filtered through the V60 has a dense body. According toyour taste – we recommend a brown label – for a more chocolate flavor and a red label – for a more fruityand fresh taste. For exclusive taste, select a black label coffee.

Coffee preparation with Chemex®

Formula for perfect result: 32.5g coffee = 500ml extract. Hot water in kettle 92-94 °C Preparation time – 3:30 – 3:45 min. Grinding: medium to coarse

Place the Chemex® paper filter, with the three sides lined up against the spout. Pour hot water over the paper filter to moisture it so that it could seal to the brewer. The hot water will also warm up the Chemex®

Put the ground coffee into the center of the filter and distribute it evenly. The water in the kettle should now be at the right temperature. Pour some water with spiral movements from the center towards the walls. When the whole coffee is wet, stop pouring water over it and leave for 30 seconds in pre-infusion mode.

After 30 seconds continue the pouring in the same manner – from center to the walls. Don’t let the coffee without water anymore. When you pour all the water from the kettle – you can leave it to drip off. Then remove the coffee filter and serve.

COFFEE SUITABLE FOR CHEMEX®

The Chemex® coffee maker is famous not only for its beautiful shape (it is exhibited at the Museum of Modern Art in New York), but also with the finest coffee extract. No particle can pass through the special filter, which can add bitterness into the taste of your coffee. We recommend that you try black label coffees for your Chemex® drink

Preparation of espresso

Formula for perfect result: 9g of coffee = 18ml of extract, and for double shot – 18g of coffee = 36ml ofextract. Grinding: Fine

Stand in front of the espresso machine and remove the portafilter. Rinse the group for 3-4 seconds by pressing the start button – so that the remained coffee particles will be removed. Rub dry the portafilter by adry cloth until the moisture is completely removed.

Take a scale and place the portafilter on it. Press the TARE button. Place the ground coffee in the filter and measure it following the perfect result formula. Align and press with the tamper. Do not rotate the tamper, but only push with force between 16 / 20kg. Remove all the remained coffee particles from the portafilter and put it in the group. Press the start button and wait approximately 25 sec for a single shot and 35-40 sec for a double shot.

Clean the coffee machine after the extraction. Take out the portafilter and, without injuring it, remove the coffee cake. Then clean the portafilter with a dry cloth. Again, put the portafilter into the group.

COFFEES RECOMMENDED FOR ESPRESSO

When it comes to espresso, we recommend you choose our specially designed blends that are sustainable,balanced and make a full-bodied aromatic espresso. If you like a more chocolate flavor – choose one of thecoffees with the brown label. If you want a more fruity and fresh taste – choose one of the red label coffees. Forexclusive taste, select a black label.

Coffee preparation with French press

Formula for Perfect Result: 20g coffee = 250ml extract. Hot water in kettle 92-94 °C Preparation time – 4 min Grinding: coarse

Put the coarsely ground coffee into the french press. Pour the hot water on the ground coffee abruptly andpour until you reach the top of the glass jar. Stir gently to make sure the whole coffee is in contact with thehot water and leave it for 4 minutes.

After the time has passed, insert the plunger and slowly start pushing down until the filter reaches thebottom. After the filtration has been prepared, pour the coffee into another jug so that it is not in contact withthe remained coffee.

Be careful! Before you wash the glass part, let it cool down. Temperature amplitude can very easily breakthe glass

COFFEE SUITABLE FOR FRENCH PRESS

An easy method to prepare a relatively strong-bodied filtered coffee. If you leave the coffee too long incontact with the water – your coffee drink will have a bitter taste. The coffee we recommend is according toyour taste: a brown label – for a more chocolate flavor, a red label – for a more fruity and fresh taste, andexclusive notes can be found in the black label.

Preparation of filtered coffee

Formula for perfect result: 65g coffee = 1000ml extract. Grinding: average

Pour 1 l of cold water into the filter machine water container. Put a paper filter in the basket. Place the ground coffee into the filter, and close it. Turn on the machine.

Once you notice the first drops of the extract flow out, turn off the machine for 20 seconds, leaving the water and the coffee in contact in a pre-infusion condition. After 20 seconds, turn the machine back on and let it run until the operation indicator goes off. That means that all the water we’ve put in has already gone through the coffee.

Allow the extract to drain into the jug and remove the filter. Be careful! It is not good to reheat the coffee because it changes its taste.

COFFEE SUITABLE FOR FILTER MACHINE

Making coffee in a filter machine requires minimal efforts, which should not underestimate the filtration method. If you like a more chocolate flavor – choose one of the coffees with the brown label. If you want a more fruity and fresh taste – choose one of the red label coffees. For exclusive taste, select a black label coffee.

Coffee preparation with Vacuum Pot

Formula for Perfect Result: 28g coffee = 310ml extract. Hot water in kettle 92-94°C Preparation time – 7 min; Extract – 3:30 – 3:45 min. Grinding: medium

Pour the hot water into the bottom part of the vacuum pot. Put it on the stand and light up the alcohollamp / infrared heater underneath. Place the filter on the bottom of the upper part of the vacuum pot. Checkthat it is placed exactly on place and hang on the hook through the glass tube at its lower end. Place the upperpart of the vacuum pot into the bottom part and press it down slightly until the rubber seals slide and close itin a vacuum condition.

Prepare the coffee, ground to size recommended for filtration. Wait until almost all of the water movesinto the upper container and pour the ground coffee into it. Stir immediately after pouring the coffee. Mixingshould be gentel and only aimed at wetting all the coffee particles. Repeat the stirring in 45 seconds.

After 2:25 min from the first contact of the water with the coffee, stop the heating by swithcing off thealcohol lamp / heater. When the vessel is cooled, a vacuum is formed that sucks the beverage back into thebottom part. The used coffee paricles remain in the top vessel.
Be careful! Before you wash the vacuum pot, let it cool down. Temperature amplitude can very easilybreak the glass.

COFFEE SUITABLE FOR VACUUM POT

Preparing coffee in a vacuum pot is quite spectacular, although it follows the principle of the stove topbut is made of glass. And the taste of the coffee depends entirely on the raw material you will put inside. Ifwe trust the choice of Jack Nicholson in the famous scene of the movie “The Bucket List”, the coffee he uses is Kopi Luwak.