Some helpful tips

Coffee making tips
For Bellissimo Coffee
By Stefan Cooper-Fox

The right Grind:
Coffee is best ground fresh and ground specifically for the coffee process you are using.
Eg. Plunger grind for use in a plunger only.

Store bought pre ground coffee is only uitable for stovetop and drip filter style coffee. This will never yield effective results from a domestic coffee machine.

Coffee storage:
Airtight container in a cool dry place. Use coffee at room temperature.
Refrigeration is only recommended for longterm storage of coffee and once it is taken out of the fridge it stays out.



Coffee styles at home...

Plunger:

One scoop of coffee per cup.

Tips:
Add a small amount of water to pot to warm and prime the pot.
Add coffee to water and stir - this prevents the ground coffee from being scalded by the water. Do not re boil the kettle.
Fill the pot with hot water and allow pot to sit until Colour preference is obtained, then slowly plunge coffee filter.
Pour to serve.
Coffee in the plunger will continue to extract if left in the pot. If you want to drink it later at the same strenght we recommend you pour it into a separate container to prevent over extraction.

Taste:
This can be a more subtle flavour if not let sit for too long. Very little oils are released in this process.
Character of coffee is revealed.

Stovetop: Cafeteria, Mukka

Fill the filter with coffee every time. Half pots cannot be made without a filter splitter.

Put size indicates number of espresso shots it can make.
Eg. 4 Tazze = 4 Espresso shots.

Tips:
Water in bottom chamber to just under the steam release valve.
Coffee level in filter, little to no tamping.
Do not tamp hard. Pressure will be too much.
Always wipe the rim and seal before screwing closed.
Low to medium heat. Handle away from the heat source.
Percolate until air is released then remove from heat. Pot will continue to percolate off the heat.

Taste:
Flavour will be fuller and more syrupy and intense than that of the plunger as it draws out more of the oils from the ground coffee

Syphon:

Coffee ground for filter works well here.

Tips:
One scoope per cup.
Start with heated water in the bottom chamber.
Insert top chamber to create a good seal.
Ensure filter is in place, add ground coffee to the too chamber.
Light flame under the bottom chamber. Ensure flame it not too large.
Wait until water has risen to the top chamber and stir gently until all coffe is wet.
Wait until all water has risen and bubbles are showing in top chamber.
Remove flame.
Bottom chamber will create a vacuum and draw coffee back into bottom chamber through the filter.
Carefully remove the top chamber and pour coffee into cups.

Taste:
More intense flavour than plunger. Enhanced flavour profiles. Some oils will be extracted in this process.

I hope this helps you make a better coffee at home.
Thanks to Mark from Bellissimo for getting me to put this on paper and get it out of my head.

Stefan


- Life is way to short for bad coffee.