30g of coffee |
500ml of water |
Grind : Permanent filter |
Wet the filter and place the coffee in it. | |
Pour the equivalent of coffee into water and wait 30 to 45 seconds. | |
Pour half of the water with a good flow, covering the entire surface. | |
Wait 15-20 sec for the level to drop. | |
Pour in the other half of the water slowly, covering the middle of the surface. | |
Let the coffee drip for 2:00-2:45 min. |
]]>
26g of coffee |
400ml of water |
Grind : paper filter |
Wet the filter and place the coffee in it. | |
Pour the equivalent of coffee in water and wait 30 to 45 seconds. | |
Pour in the rest of the water, covering the entire surface, then wait 3 minutes. | |
Place the full immersion infuser on a carafe or cup big enough to hold 500 ml. |
]]>There is a precise ratio of coffee per volume of water that allows you to fully enjoy the aromas contained in the bean. It is therefore important to measure the quantities correctly, using an electronic scale if necessary.
14g of coffee |
180ml of water |
Grind: permanent filter |
Place the coffee inside the Aeropress. Add the equivalent amount of water, stir lightly and wait 30-45 sec. | |
Complete with the rest of the water. | |
Press the plunger gently so that the flow lasts about 30 seconds. |
]]>Aromatic oils in coffee oxidize on contact with air. To preserve the full flavour, use a vacuum container such as a "vacu-coffee", especially if you don't have a grinder to grind it each time.
Coffee flush with the filter |
Grind : espresso |
Fill the filter, but without pressing the coffee. Tap lightly on the side to lower it to the bottom. | |
Add water to the container. | |
Heat on the stove at medium / high temperature. | |
Remove from the heat as soon as you hear bubbles. Coffee that has been heated for too long will have a more pungent taste. |
]]>An alternative is to use already hot water for this recipe. The resulting coffee will then taste smoother and less bitter, because the coffee will have been heated for less time.
55g of coffee |
900ml of water |
Grind : bigger than permanent filter |
Pour all the hot water over the coffee. | |
Gently press the plunger just enough to submerge only the layer of emulsified coffee and wait 4 minutes. | |
Gently push the plunger all the way down and serve, as the coffee will continue to brew afterwards. |
]]>The bloom is a chemical phenomenon that occurs when freshly ground coffee comes into contact with hot water. The CO2 contained in the coffee following roasting is quickly released and forms a layer of effervescent bubbles.