How to prepare specialty coffee

The preparation of specialty coffee is a key point to achieving a quality cup. For its execution, there are several types of coffee makers in the market, each one with its own characteristics and preparation methods. We will explain to you the main techniques, click on your coffee maker.

Moka Pot

Icono vectorial de una cafetera italiana. Vector icon of a moka pot italiana coffee maker.

Filte or Pour-over

Icono vectorial de una cafetera Chemex. Vector icon of a Chemex coffee maker.

French Press

Icono vectorial de una cafetera del tipo prensa francesa. Vector icon of a French press coffee maker.

Aeropress

Icono vectorial de una cafetera Aeropress. Vector icon of a Aeropress coffee maker.

Expresso

Icono vectorial de una cafetera expresso. Vector icon of a Expresso coffee maker.

Moka Pot

Almost all of us know how to make coffee with a moka pot coffee maker and we have one at home. This is an easy way to get a good cup of intense and expressive coffee. However, there are some tricks to get the most out of our specialty coffee. We explain them to you!

Fotografia tomada desde arriba de una cafetera italiana abierta viendo como asciende el café y llena el deposito superior con una base de crema. Photograph taken from above of an open moka pot coffee maker watching how the coffee rises and fills the upper reservoir with a base of cream.

Requirements:

Instructions:

  1. Grind the coffee just before extraction for best results (fine grinding, similar to salt).
  2. Fill the coffee basket flush with the top without pressing the coffee.
  3. Preheat the low mineral water in a kettle or in the microwave. In this way we will expose the ground coffee for less time to heat, avoiding its cooking.
  4. Fill the lower section with water just below the safety valve. Never cover the valve with water to avoid overpressure.
  5. Place the coffee basket and screw on the top sealing it properly.
  6. Heat the coffee maker over medium-low heat with the lid open. When the water boils, it will rise filling the upper compartment. The rate of rise will be proportional to the strength of the fire, in this case, we do not want it to go too fast.
  7. Close the lid and stop the fire when you hear a gurgling sound.
  8. Pour cold water through the outside of the lower compartment to cut coffee extraction and avoid metallic flavors.
  9. Pour the coffee into your cup and enjoy!

Additional tips:

  • Be sure to clean it well and do not store it until it is completely dry to avoid oxidation.
  • When storing, do not close it completely to extend the life of the contact rubber.

Filtrer or pour-over

Unlike espresso coffee, where it is extracted by applying high pressure to the ground coffee, filter coffee is obtained by pouring hot water over the coffee and letting it drip through a filter. This will help us to obtain a coffee with a low body, clean, subtle and aromatic. We refer to coffee makers such as V60, Chemex and Kalita equally in the following instructions.

Dentro de una casa, se ve una jarra llenando el filtro de una cafetera Chemex mientras se ve caer el café extraído. Inside a house, a carafe is seen filling the filter of a Chemex coffee maker while the extracted coffee is seen falling out.

Requirements:

  • V60 / Chemex / Kalita coffee maker
  • Suitable filters
  • Kettle with gooseneck (to ensure even pouring)
  • Specialty Coffee
  • Coffee grinder (optional)
  • Scale

Instructions:

We recommend a 60g/L ratio of coffee to start with, then you can experiment to your taste. 3 variables determine its taste: grind size, contact time and amount of coffee.

  1. Grind the coffee just before extraction for best results (medium grind, similar to sugar). Remember to weigh the amount of coffee to maintain the ratio.
  2. Heat the low mineral water in the kettle.
  3. Place the filter in the coffee maker, pour hot water over it to eliminate the papery taste, and preheat the coffee maker. Subsequently, discard this water.
  4. Place the coffee pot on the scale and add the coffee to the filter, ensuring we have the correct amount, and reset the weight value.
  5. Start the timer and pour the hot water to cover the coffee layer (approximately twice as much water as coffee by weight). And wait about 30 seconds.
  6. Slowly pour the rest of the water until the target amount is reached. Do this in a circular motion directly over the coffee, not over the walls of the filter to avoid straining without passing through the coffee.
  7. Shake gently so that the coffee does not stick to the walls. And wait for all the water to pass into the lower compartment.
  8. Serve the coffee in your cup and enjoy!

Additional tips:

  • If you do not like the result of the coffee, you can change the size of the grind. If the taste is bitter, try a coarser grind. If the flavor is very mild, try a finer grind.

French Press

A simple, cheap, replicable method that many of us have at home. We obtain a high body, aromatic and more textured. We explain how to make a correct extraction.

Cafetera del tipo prensa francesa llena de café sobre una mesa blanca. French press type coffee pot filled with coffee on a white table.

Requirements:

Instructions:

We recommend a ratio of 70g/L of coffee to start with.

  1. Grind the coffee just before extraction for best results (medium-coarse grind). Remember to weigh the amount of coffee to maintain the ratio.
  2. Heat the low mineral water in the kettle.
  3. Add the coffee in the press and place it on the scale.
  4. Pour the hot water relatively quickly until the desired ratio is reached.
  5. Let the coffee steep for 4 minutes. The coffee will begin to float to the top.
  6. Stir with a spoon making most of the floating coffee fall off.
    Remove the foam and the floating coffee with the spoon and wait about 5 minutes. Do not worry, the coffee will still be too hot to drink and this way we let more particles fall.
  7. Place the mesh without submerging it. Submerging the screen would create turbulence and lift the brown sediment from the bottom of the press.
  8. Pour the coffee slowly through the screen until you are near the bottom. Avoid removing this last part of the coffee and you will enjoy a delicious coffee!

Additional tips:

  • Many people recommend pouring the coffee all at once to prevent the coffee from continuing to extract flavor and becoming overloaded with bitterness. But by following the steps above, we will avoid these negative flavors, therefore it is not necessary.

Aeropress

The Aeropress is a somewhat unusual coffee maker that has gained notable importance in recent years. It is a very versatile method, there are a large number of recipes and even its own contest. We are going to explain the one we like the most.

Requirements:

Instructions:

We recommend a ratio of 75g/L of coffee to start with. You can try 100g/L if you want a stronger coffee.

  1. Grind the coffee just before extraction for best results (medium-fine grind, similar to salt). Remember to weigh the amount of coffee to maintain the ratio.
  2. Heat the low mineral water in the kettle.
  3. Place the filter (we recommend placing 2 together) in the coffee maker and pour hot water over it to eliminate any further papery flavors and to preheat the coffee maker.
  4. Insert the piston about 2cm into the brewer and place it upside down on the scale (supported by the piston – contrary to the image below).
  5. Add the coffee, making sure we have the correct amount, and reset the weight value.
  6. Pour in the hot water after about 20 seconds of boiling until the desired proportional amount is reached.
  7. Stir the coffee gently with the paddle and start the timer and wait for 1 minute and remove it from the scale.
  8. Screw on the lid with the filter and then push the piston until it practically touches the filter.
  9. Place the coffee container on top and turn it over so that it is now in the direction of the attached image, the coffee will begin to drip slightly.
  10. Squeeze the piston gently and consistently so that it takes about 15 seconds to reach the end (never go to the limit, leave some margin before touching the coffee grounds).
  11. Pour the coffee into your cup and enjoy!

Additional tips:

  • You can change the proportion of coffee and the times, as well as the recipe completely until you discover your favorite. For example, without reversing the position of the Aeropress.

Expresso

This is the most commonly used method when we drink coffee away from home. But while some have the pleasure of enjoying a coffee as powerful and precise as an espresso at home, this recipe is for you!

Maquina de expresso Nuova Simonelli preparando un café sobre una taza negra. Nuova Simonelli espresso machine preparing coffee in a black cup.

Requirements:

  • Espresso machine with portafilter
  • Tamper
  • Specialty coffee
  • Coffee grinder (optional)
  • Scale

Instructions:

Let’s make a recipe for a double espresso. You can pour into the same cup or 2 at a time.

  1. Clean the portafilter without leaving any coffee residue and well dry.
  2. Grind the coffee just before extraction for best results (fine grind). We will use 18g, if you have no other recommendation.
  3. Place the coffee in the portafilter in case you did not do it directly from the grinder in step 2.
  4. Press the coffee with the tamper with a straight wrist, ensuring a symmetrical distribution.
  5. Weigh the cup where we are going to extract the coffee.
  6. Turn on the coffee maker and purge the group. This will heat up the pipes and clean possible coffee residues.
  7. Place the portafilter in the coffee maker, start the extraction, and time it.
  8. Wait about 25-29 seconds and stop the coffee extraction. We should have obtained a ratio of about 2:1, that is, about 38g of coffee (between 36 and 45 will be an acceptable range). Otherwise, we recommend adjusting the coffee grind as explained in the additional tips.
  9. Don’t forget to enjoy your delicious espresso!

Additional tips:

  • If we get too much coffee in those 25-29 seconds, we will say that the coffee is under-extracted. It did not get all the flavor out of the ground coffee and therefore we have a somewhat watery result. We have to grind finer or if you bought the ground coffee, add more coffee.
  • If on the other hand, we obtained very little coffee, we will say that the coffee is over-extracted. It was difficult to pass the ground coffee layer and therefore we obtain a rather bitter coffee. We have to grind the coffee finer or if you bought it grounded, reduce the amount of coffee.
  • If you have additional problems or doubts, please contact us and we will help you to get the best coffee in your espresso machine.
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