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Coffee Tips |
Storage
You can keep your coffee fresh and full of flavour if you store it properly. First, buy coffee in smaller quantities. Second, keep the beans in a small container away from light and heat. Airtight containers are great and resealable valve bags with the air squeezed out will do the job very well. Most important is to grind the coffee as you use it. When exposed to the elements, whole beans lose their flavour and strength after several days as gases and oils escape. This process is much faster after grinding the coffee - the flavour can be noticably different within minutes.
General Tips
Make sure you have a clean water supply. If there is high chlorine, iron or other minerals in your water, try to use quality bottled or filtered water. Distilled water should not be used because it will affect the flavour of the coffee and some domestic machines might not be able to detect the water at all.
 Vacuum siphon
This is a spectacular process to watch. Water boils in the bottom pot in the vacuum area. As steam forms, the pressure builds up, forcing the water to go up the funnel, into the coffee in the pot above. The pot is left on the heat source for 2 minutes to allow the coffee to steep. When the pot is removed from the heat source, the pressure disappears and the coffee will come back down to the bottom pot.
- Use 1 tablespoon of coffee per 170 mL (6 oz) of water.
- Place filtered water (cold or room temperature) in the bottom pot.
- Place top siphon with the filter onto the bottom pot, creating a vacuum.
- Place the whole pot onto a medium heat source.
- When water has been forced up to the top, give it a stir and let it steep for 2 minutes and then remove from heat source.
- Serve immediately.
 Plunger/French press
- Preheat the plunger with hot water, and throw out the water.
- Use 1 tablespoon of coffee per 170 mL (6 oz) water into the glass cylinder.
- Use water that is just off the boil (90-95 °C), and slowly pour the water into the plunger.
- Place the plunger top on, but do not plunge. This will hold the heat in. Wait for the coffee to steep for at least 3 or 4 minutes.
- Slowly press down the plunger. Allow sediments to settle for 30 seconds before serving.
 Drip/permanent filter
Drip filter is the most non-fuss, non-mess coffee brewing method. There are 2 types of drip filters: manual and automatic. For manual filters:
- Use 10 g of finely ground coffee per 180 mL cup.
- If you are using a paper filter, wet it with a splash of hot water before adding the coffee. This will cut down on the absorption of coffee oils into the paper.
- Smooth out the coffee so it sits in the lowest part of the filter.
- Bring your hot water to the boil, then remove the heat immediately. Wait 30 seconds for the water to cool to 95 °C, and then pour a little onto the coffee to wet it thoroughly. Continue pouring your water into the cone, making sure that it does not overflow.
- When all the coffee has dripped through into the jug, remove the filter and serve immediately.
For automatic filters, follow steps (1), (2) and (3) above. Instead of using boiled water, fill the water tank with cold filtered water and turn on your machine. Serve immediately after all the coffee has dripped through into the jug. Coffee should not be left on the hotplate for longer than 20 minutes. CAUTION: Do not leave empty jug on hot plate.
 Stovetop percolator
- Fill the base with water to just under valve.
- Fill the basket with coffee and level it off, so it is reasonably firmly packed. DO NOT TAMP. Hit the bottom of the basket against the counter so the coffee sits tighter. Add more coffee on top and level the coffee with a clean implement (or your finger). Coffee will pass through too quickly if there is insufficient coffee in the basket, therefore you will not get the full extraction of flavours out your coffee.
- Insert basket in base.
- Screw the top onto the base, tightly enough to get a good seal with the rubber ring.
- Place on medium heat source and watch while it brews. DO NOT wander away.
- When coffee begins to flow steadily into the top, turn off the heat, but leave the pot on the stove.
- The residual heat should be sufficient to complete the brewing. Do not wait until all the coffee is brewed to turn off the heat, because this will give you a bitter, over-extracted coffee. Remember that a single "tasse" is 30 mL.
- Wait until cool, disassemble and clean.
 Espresso machine
Espresso is a fine art. There are several steps involved, even with ready-ground coffee. Your machine's instruction manual will get you started, but you need to practise to refine your technique. Learn more at one of our training courses!
 Turkish pot
Turkish, Lebanese, Greek or Egyptian coffee is served in very small cups, often with very sweet confectionery, and is probably the strongest way to drink coffee.
- Measure cold water into the pot (ibrik) using a demitasse.
- For each demitasse of water, use 4 g (1 heaped teaspoon) of coffee and 3 to 4 g of sugar or honey if desired.
- Stir coffee into the water in the pot (a quick stir is sufficient) and place on a low heat.
- Watch carefully. As the mixture starts to boil it will foam up. Remove from the heat immediately.
- Return to the heat until it starts to foam, then remove. Repeat once more.
- Pour immediately into the waiting demitasses, ensuring some of the foam is added to each cup.
- Allow 3 to 4 minutes to settle and cool before drinking. Do not drain the cup - just sip until the sediment gets too thick for your taste.
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