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Fill the lower chamber with cold water just below the valve.
Insert the funnel and fill it with ground espresso (do not tamp). Remove any coffee grounds on the edge of the funnel. Tightly screw the upper part of the pot on to the base. Avoid using handle for leverage.
Select burner size to fit bottom of pot. For gas stovetop, make sure the flame is not larger than bottom of pot. The flame should not come around the sides of the pot. Heat until the water boils and coffee begins to come out of the center post. There will be a gurgling sound during this process.
When the top of the pot is full of coffee, remove from stove. Before pouring coffee, stir it in the upper chamber with a small spoon to equalize all the different coffee layers for optimum flavor.
CleaningWash by hand with warm soapy water
Dry thoroughly with a towel
Having freshly ground coffee for your daily cup has become even easier to do consistently at home with the Hario and Porlex ceramic burr hand grinders. But how do you know how fine or course a grind you need for your brewing method?
The stovetop needs to build up pressure from the steam to force the water through the coffee. If your grind is too fine, you can over extract or burn the coffee, causing it to taste bitter. If your grind is too course and you will end up with a weak and watery cup.
Look for a medium grind with a texture like white sugar. From here you can adjust it to suit your taste.
Plunger /French Press
Needs a courser grind of coffee as the beans are immersed in the water over time to extract the coffee oils. Tend towards a grind that has a feel like raw sugar.
EspressoEspresso machines need a fine grind to extract the best from the coffee. An electric burr grinder is recommended for its consistency. The grind should have the feel of brown sugar and hold in the group head when tamped and then turned upside down.
Filter / AeroPress
Should be a medium grind similar to the stovetop.
What makes the peaberry so special?
Normally the coffee cherry contains 2 seeds that develop a flatten side as they grow facing each other. Sometimes only one of the seeds develops with nothing to flatten it. This oval shaped bean is known as peaberry. Only a small amount of all coffee develops with this characteristic and as a result the peaberry needs to be hand sorting after picking and specially treated adding to its value and rarity.
Our Tanzania peaberry comes from the Mbeya region in southern Tanzania border with Zambia.
This fully washed peaberry has toasty, malty notes and a balanced citrus acidity with a smooth cocoa finish.
One of the most exciting things about the world of coffee is the constant evolution of how we enjoy a cup of our favorite brew. One of the most recent inventions in the world of brewing was the AeroPress, invented only 8 years ago, in 2005. So how does it work? Coffee (a grind finer than drip, but courser than espresso) is steeped for between 10-50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube. What makes the AeroPress unique is the brew time of just 30 seconds.
Often compared to the French Press, there are quite a few differences that make the AeroPress unique. The two key differences though are 1) the AeroPress uses a disposable paper filter which removes most of the coffee solids (a French press uses a coarser wire or nylon mesh filter) and 2) the uniqueness of the flavour of AeroPress comes from the air pressure that is used to extract the coffee, thus giving it much more of a ‘coffee’ flavour.
Here at Coffea we have spoken about the uniqueness of being able to provide our customers with amazing products such as the Bialetti Stovetop, which has been around for about 90 years. What is just as exciting though is being able to provide our customers with unique and exciting new methods for them to enjoy their coffee.