MANUAL DRIP COFFEE MAKERS

The Hario style pou-over brewer is a newly innovation of an OLD idea. It combines ease and simplicity with a level of technical control that enables the user to control brewing variables in a way that very few other methods can ! The result is you have direct influence over the finished product. Essentially, it involves pouring hot water over the ground coffee. Sounds simple, it can take some time to learn and master. Questions, such as where, how much and how fast to pour are vital as varying any will create very different results.

But for the coffee connoisiuer, it is well worth the effort !

Rinsing the filter and placing it inside the cone shapped dripper. After adding medium grinded coffee, pour just enough distilled water at 95 C to wet all of the coffee. Then rest for 30 seconds. Continue pouring slowly in concentric circles until the desired volume is reached at the container placed beneath.

Suggested serving : ~ 25g of medium grinded coffee to make 300ml of coffee.

FRENCH PRESS

One of the most popular brewing equipment to make rich and thick flavour coffee in only 6 minutes ! Simply pour 95C water over the medium to coarse ground coffee, stir well and allow to steep for 6 minutes.

Then push down the stainless steel filter to the bottom to neatly separate coffee from the grounds.

Suggested Serving : 20g ground coffee with 350ml hot water at 95C

MOKA POT

A coffee maker which produces coffee by passing hot water pressured by steam through finely grind coffee. It is commonly used in Europe and became an iconic design in modern industrial art. The device includes 3 parts which are a) The bottom chamber b) The basket containing ground coffee c) The collector chamber. One of the major clue to obtain an optimal flavour is the level of the heat to be applied. Flavour of moka pot coffee are always considered to be stronger than obtained by drip brewing.

ESPRESSO BREWERS

is a device that brew coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso that is the base for many traditional Italian coffee beverages.

SIPHON VACUUM COFFEE MAKER

brews coffee using two chambers where vapor pressure and vacuum produce coffee.

AEROPRESS COFFEE MAKER

Coffee is stepped for between 10 to 50 seconds ( depending on grind and preferred strength ) and then forced through a filter by pressing the plunger through the tube. The maker describes the result as an espresso strength concentration of coffee.

ICE DRIP COFFEE

Ice Drip coffee is made using an immersion technique where coffee grounds and cold water are left to "brew" over an extended peroid of time ( usually 18 to 24 hours ), and then filtered for drinking. The resulting brew is treated as a concentrate and generally served over ice.