A French press, more popularly known as a cafetière. This coffee brewing device was patented by Italian designer Attilio Calimani in 1929.
1. Warm the cafetiere with hot water.
2. Use approx 10g (two dessert spoons per mug).
3. Pour over water just off the boil onto the grounds. Give it a good stir.
4. Leave to stand for 3-4 minutes.
5. Plunge down slowly. Leave for a few seconds to stand, then pour and enjoy immediately.
Stove top espresso
The moka pot, also known as a macchinetta del caffè (literally ‘small coffee machine’), is a stove-top or electric coffee maker that produces coffee by passing boiling water pressurised by steam through ground coffee.
1. Fill the lower part of the stove top espresso maker with cold fresh water. Do not fill past the safety valve!
2. Fill the filter funnel with coarse ground (not espresso fine or you might get a leak) espresso coffee.
3. Put the filter funnel back into the lower part of the espresso maker.
4. Screw the top part back onto the lower part firmly (don’t force).
5. Place espresso maker onto stove top. Remove from stove immediately once the top part of the espresso maker is filled with coffee.
We are going to describe the filter over a mug process, the so-called V60 for the coffee geeks. This is witnessing a resurgence of interest as people seek out a great mug of coffee without the hassle of starting up a large machine. See our Shop for a variety of KINTO coffee brewers designed especially for filter coffee.
1. Place the brewer on top of the mug and put the filter paper in. Soak the whole paper with hot water to reduce the papery taste and empty your mug.
2. Weigh out 15g of ground coffee into the brewer.
3. Boil the kettle and wait for it to cool for a few minutes. If you have a thermometer, the ideal temperature is 92-96 ºC.
4. In one quick pour soak all the coffee grounds, then wait for around 30 seconds.
5. Slowly pour water over the coffee making small circles.
6. Wait for it to drain, allowing the coffee to cool down a little. This should take around 2.5 minutes.
An iconic brewer with a timeless design invented in 1941, the Chemex is easy to use. It brews a clean cup and maintains body and balanced floral notes. A scale is required for the best results.
1. Place the Chemex Filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavour from the filter. Dump the rinse water and fold the filter toward the spout to reinforce this area.
2. Add 6 tablespoons of coarsely ground coffee (like the consistently of rock salt). Centre the coffee in your brewer and zero out the scale.
3. Start the timer when you add the hot water. Pour until all the grounds are saturated or until you reach about 150g. Stir with a chopstick or spoon to make sure there are no dry clumps,
4. After 45 seconds, start the second pour, making sure to reintegrate the coffee and water. Pour with a wiggling motion, then a gentle spiral until the volume reaches about a fingertip down from the top of the rim or 450g of water. Pour over the dark spots and avoid the light ones.
5. At 1:45, fill the brewer flush to the top or about 700g of water. 6. At 4:00, you should be close to volume. Look at the glass bubble or belly button, which indicates 20 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and let it drain into the sink.
7. Swirl the Chemex around a little and you’re ready to serve two cups of expertly brewed coffee.
The AeroPress was invented in 2005 by Aerobie president Alan Adler. Coffee is steeped for 10–50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube. The type of drink an AeroPress produces is unique - the best way to describe it is as a cross between an Americano and a filter coffee.
1. Place filter on base of AeroPress.
2. Scoop ground coffee using the scoop provided into bottom of AeroPress as per instructions and place on cup.
3. Pour just off boil water onto coffee and stir for 20 seconds. Watch as the coffee mixes to produce a golden, thick layer on the surface.
4. Moisten rubber on top of AeroPress, and place into bottom sheath, pushing down slowly.
5. Keep slow, gentle pressure for 25 seconds until all water has been pressed through.
6. Remove AeroPress, push coffee into bin and rinse clean.
7. Top coffee up with water or milk to taste and enjoy!