6/4/2023 0 Comments Beaker cups![]() Poor another 100 gr of water every 30 to 40 seconds until you reach 500 gr of water. Poor in concentric circles, always clockwise. That way the coffee has time to absorb the water and degas. Put 30 to 35 g of ground coffee in the filtre and put the Chemex on a scale.Get rid off the water and reinsert the rinsed filter in the Chemex. That way you avoid the filter giving off a paper taste. Place it in the Chemex and rinse it abundantly using at least 50 cl of water. If you don't have a thermometer at hand, you can bring the water to the boil and then let it cool down for 30 to 40 seconds without cover. The Chemex brews a very refined and aromatic cup with a crystal clear after taste. 30 to 35 g of ground coffee for paper filterĭuration : 3,5 to 4 minutes of filtration.Put the plunger on the cylinder without pressing it down and let the coffee infuse until the chronometer indicates 1 minute.Ī variation : Some people prefer to only use a bit of water (100 ml in total) to intensify the aroma's and then afterwards dilute the coffee.Poor the remaining water (190 ml) into the cylinder and stirr. Start the chronometer and preinfuse during 30 seconds using 60 ml of water, then stirr.Screw the filter cap onto the cylinder and place it upside down on a cup or a jug. ![]() ![]() Place the filter in the filter cap and rinse it with a bit of water.If you don't have a thermometer at hand, you can bring the water to the boil and let it cool down for 30 to 40 seconds without cover. This coffee maker can also easily be taken with you. On top of that no residue gets left behind in the cup thanks to the paper filter. With the Aeropress you can brew a cup of coffee in no time at all. 14 g of coffee, ground size according to the choice of filter.1 paper or metal filter for the Aeropress.The cup should always be preheated and it's sides should be quite thick in order guarantee a good thermal isolation. The « crema » : A good espresso should have a beautiful layer of uniform, bright, non-striped foam on top, thick enough to last 4 minutes. If, on the contrary, your coffee takes less than 20 seconds to extract, grind a finer and/or use a bit more coffee. You could also try using a bit less coffee. Tighten the burrs and readjust your grinder. If your espresso takes more than 28 seconds to extract, your grounds are too coarse. Coffee grounds after extraction: An almost dry and solid puck with little residu left in the portafilter.Water temperature : 92 ☌ (between 88 and 96 ☌).The recipe for a perfect espresso (30 ml) goes as following: ![]() The coffee is always ground just before the extraction. By using returnable cups you not only save time and money, but also save important natural resources.To prepare an espresso requires lot of precision and know-how from a good barista. It is suitable for many rinsing processes. We think green: With this reusable cup we offer you a sustainable and ecologically sensible drinking container. The cups can be stacked into each other and are easy to separate again thanks to their internal stacking noses. This ensures a pleasant drinking feeling. ![]() Pleasant drinking and space-saving storage: The upper rim of the cup is thick. Stability meets lightness: Our returnable cups are made of highly transparent polypropylene and are the perfect drinking cup for every occasion thanks to their low weight, dimensional stability and break resistance. Whether cold or hot drink, soft drink or cocktail, with these cups you are always the perfect host. Wherever a safe alternative to glass is sought, you can use the cups. We have exactly the right cup for your event: Whether garden party, barbecue, sports event or children's birthday party. ![]()
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