COFFEE METHODS
CHEMEX
It is a drip method, i.e. the water passes through a layer of coffee and a very thick filter paper (thicker than those of other methods), which retains more of the oils suspended during the extraction process and the solids do not pass through it.
The result is a cup with less body, more sweetness, no acidity and very clean, i.e. no residue.
KALITA
It is a drip method, the container has three small holes and its wavy filter reduces the contact space between the method and the grains.
The result is a drink with more body than the Chemex and the V60, with a balanced acidity and sweetness.
V60
It’s called that because the container where the coffee is placed is “V” shaped and has a 60-degree angle.
It is a conical drip method, its walls have spiral projections that allow the passage of air maximizing to achieve a cup that highlights the body and acidity. It has a single hole at the base to facilitate uniform extraction.
The result is a full-bodied cup with a silky, aromatic texture and acidity that turns into sweetness.
FRENCH PRESS
Immersion method. The result is a cup with a medium body, a cloudy appearance, a slightly earthy texture – which some find uncomfortable – and an alkaline taste.
If this is the method you like best but you want your coffee to be less earthy, filter it.
For this method the water is heated separately, but it doesn’t have to reach its boiling point, as the water temperature has to be around 201.2°F.
A plastic or wooden spatula should be used to shake the coffee. Never use metal spoons because these can scratch or chip the glass container.
The coffee should be left to rest for 4 minutes, before pushing the piston down. You must hold the lid firmly and lower the piston with little pressure.
ITALIAN COFFEE MAKER
This is a very traditional method, ideal for making espressos, and for those who like to drink very strong coffee.
The water is heated in a lower compartment, the steam rises and comes into contact with the coffee, which is in another compartment.
The steam cools and condenses as it rises, forming the coffee.
This generates a stronger drink, closer to the espresso. The coffee maker is heated on the kitchen stove. The use of small espresso cups is recommended, not large ones.
ELECTRIC DRIP COFFEE MACHINES AND PERCOLATORS
This method is for those people who like to do things quickly, either because they don’t have much time or patience. The coffee maker and percolator are very effective in getting coffee to more people faster.
Put the filter or plastic coffee basket in the corresponding place.
The coffee to be used will depend on the amount of cups you want to obtain. The recommended proportion is 1 coffee spoon per 240 ml, equivalent to an 8onz cup.
To measure the water, use the lines of the jug or container for the coffee and consider the cups you want to obtain.