Preparing coffee

Coffee preparation

• The quality of the coffee you make is influenced by the type of coffee, the fineness of the grind, the water (its hardness), the container used and the preparation method.

• The water for making coffee is never boiled, the coffee is brewed with water.

• Coarse coffee – poor infusion, fine coffee – undesirable bitterness.

• Coffee is always served hot, not heated.

• One serving of coffee 5 – 7g of ground coffee.

• Coffee quality: Use good quality, ideally freshly roasted coffee.

• Grinding: Grind the coffee just before preparation. The coarseness depends on the method; for a French press it is a coarse grind (like granulated sugar), for a moka pot it is medium fine, for a filter coffee it is like salt.

• Water temperature: The ideal temperature is between 90C and 96C. Hot water should be on the stove for about 30 seconds after boiling.

• Ratio: The right ratio of coffee to water is crucial. For drip coffee, this is about 16 grams per 250 ml of water, which is the equivalent of two level scoops. For a French press, this is about 6-10 grams per 100 ml of water.

• Preheating the cup: Preheat your cup to prevent the coffee from cooling too quickly.