Grinding, Brewing, Tips

Grinding

Each processing step shortens the coffee’s lifetime. Whereas raw coffee can be stored for years, roasted coffee will lose its aroma in two weeks at the latest, if stored improperly. If it is ground, it even loses its unique aroma within a few days. Ideally, the coffee should be ground shortly before consumption. The finer the coffee is ground, the spicier the taste. A coarse grinding produces a somewhat lighter aroma. Espresso is always ground very fine.

Preparation

Cafétiére / French Press

Size of grind and dosage: coarsest size of grind, 1 coffee spoon per cup

Preparation: Wait until the water has stopped boiling and pour it until 2 centimeters below the rim, then stir carefully, wait for one minute, stir carefully again, close the pot with the sieve lid, wait for further three minutes and move the sieve downwards without applying pressure. Stirring the coffee twice will make all coffee particles soak water and sink to the ground.

Traditional hand brewing

Tip: Instead of a paper filter, use a gold filter. The gold filter does not hold back the aromatic oils. It has been found that pouring water in splashes over the coffee makes a more aromatic and full-bodied coffee than continuous pouring, the coffee should always drain completely before water is again poured into the filter.

Size of grind and dosage: medium size of grind, 1 coffee spoon per cup

Preparation: soak all coffee particles well with water which has just stopped boiling and then add water which has just stopped boiling until the desired quantity of coffee has been reached. In order to allow the coffee to give off its aromatic oils, all coffee particles must be well soaked.