How to make a nice coffee
All of Brasilera Coffees are a beautiful blend of a range of coffee beans. For the Extra Bar and Oro it is a delicate blend of Arabica beans from Mexico, Brazil and India. The Crema Bar transports you to a blend of African Robusta with the elegance and finesse of Arabica. Whereas our Famiglia uses Robusta from India and Arabica from Brazil to give a strong full bodied and creamy coffee with soul. Sit back, relax and enjoy the taste, that is Italy!
Equipment: Moka Pot/20g Coffee (Fine grind)/ Digital Scales/ Grinder/ Kettle/ Timer/ Stovetop.
- Boil water and fill the bottom half of Moka pot.
- Fill the pot’s filter basket with the ground coffee. Tap on the sides to flatten the grounds evenly. Now place it into the bottom compartment.
- Tightly secure the top and bottom half of the pot together. Proceed with caution as the bottom half will be very hot.
- Place the Moka pot over a medium-low flame.
- When you hear a hissing, bubbling sound the coffee is ready. Serve & enjoy!
Equipment: French Press/30g Coffee (Coarse grinde)/ Digital Scales/ Timer/Grinder/ Kettle/ Spoon.
- Preheat your French press and mug with hot water. Discard.
- We recommend starting with a 1:12 coffee-to-water ratio. If you’re using 30g of coffee you will want to bring 350ml of water to the boil.
- While the water is boiling, grind coffee (course/even) and add to French press on scales.
- Gently pour 100ml of water in a circular motion over the grounds. Allow to sit for 30 seconds.
- Pour the remaining water in, place the lid on top (do not plunge just yet), and allow the coffee to steep for 4 mins.
- At 4 minutes remove the lid and stir the coffee forcing the coffee that was floating on the surface to sink to the bottom. A light foam will remain. Using two spoons, skim the foam off th surface and discard.
- Replace the lid and slowly push down the plunger for 10 seconds.
- Serve immediately. The coffee will become bitter if it sits in the press for too long as it will continue brewing.
Equipment: AeroPress/15g ground coffee (Med-Fine grind)/ (2) AeroPress Filters/ Digital Scales/ Timer/ Kettle/ Spoon.
- Bring 200ml of water to the boil and place 2 filters into the AeroPress cap and gently rinse the filter and cap with hot water.
- Assemble the AeroPress (the numbers should be upside down). Place on scales and add coffee.
- Start timer and add water - Add twice the weight of water than you have grounds (e.g., for 15g coffee, add 30ml water).
- Stir gently to ensure all grounds are wet. Let it sit for 30 seconds.
- Add the remaining hot water.
- Stir the coffee to agitate. Steep until 2 minutes.
- Add cap, ensuring it locks tightly. With control and speed, carefully flip the AeroPress and place over your mug.
- Push down until you hear a hissing sound which means there is no more water to push through.
- Once you’ve unscrewed the cap, pop out the filter and the puck of condensed grounds by simply pushing AeroPress’s interior section a final inch and Enjoy!
Equipment: Chemex Carafe/30g Coffee (Medium-Coarse grind)/ Chemex Filter/Digital Scales/Grinder/Gooseneck Kettle/Timer.
- Place paper filter in Chemex with the triple fold portion lying against the spout.
- Before brewing, rinse the filter with hot water and discard through the spout. This will also preheat up your carafe.
- Add grounds and place on scales. Tap on the Chemex to flatten the grounds.
- Pour on about 60ml of water and stir thoroughly to ensure all the grounds are evenly wetted. Let sit for 30 seconds.
- Slow pour the remaining water until you reach 500ml. Pour slowly, in gentle spirals starting in the centre and moving out covering all the grounds evenly.
- Allow the water to drip through the coffee. When the dripping stops remove filter and discard. Serve & enjoy!