History and use of the Italian coffee maker

Coffee extraction

  1. Start by filling your container with cold water.
  2. Fill the tank from the bottom of the coffee maker with the cold filtered water to the safety valve.
  3. Put the middle funnel of the coffee maker on the first floor you just filled with water and fill it with 15g of coffee. Do not pass, but only flatten a little by tapping the bottom of the coffee maker.
  4. If you do not have a scale, one of the techniques used to put the optimal amount is to pour into the funnel a small mound slightly protruding from the funnel. All you have to do is gently shake the base of your coffee maker until the surface of the coffee is completely flat. Next, screw the top of the coffee maker.
  5. Then put your coffee on a fire smaller than the base of the coffee maker, set the fire to medium power and also start the timer.
  6. The coffee should start to be seen upstairs in approximately five minutes, for a three-cup mocha coffee maker.
  7. One minute after the coffee has appeared, you should immediately remove your coffee maker from the fire. If all the brew is out in less than a minute, then your coffee is not ground finely enough or there was not enough and your coffee is watery, tasteless.
  8. Immerse the coffee maker in ice water or run a trickle of cold water over it. Be careful, do not immerse the coffee maker completely, but just the part underneath. Cooling the coffee maker stops the extraction and therefore avoids over extraction.

Finally, it is good to know how to use the Italian coffee maker, because it can really offer you excellent coffee!

coffee extraction

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