THE BREW GUIDE
TIP
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Buy freshly roasted coffee from your coffee roaster.
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Don't buy ground coffee, buy only coffee beans.
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Keep coffee in a sealed can / bag, keep it in a cool place for maximum to two to four weeks.
ESPRESSO
COFFEE: 18 GR
TIME: 25 - 30 SEC
Espresso remains the most delicious drink when it comes to coffee. The first mechanical coffee machine was built and patented in 1884 by Angelo Moriondo. An improved design was patented on April 28, 1903, by Luigi Bezzera. The founder of the La Pavoni company bought the patent and from 1905 produced espresso machines commercially on a small scale in Milan.
It is quite difficult to give you a written step-by-step plan on how to make a perfect espresso. Making espresso depends on many aspects that can easily influence the taste. Think about the coffee origin, freshness of the coffee, the ground degree, the amount of coffee in your basket, the extraction time, the yield. Not less important to mention is the type of the espresso machine/system, the pressure constancy, the temperature etc...
What we can do is give you the recipe to make an espresso of the freshly roasted coffee beans from Rovers Coffee. Of course, it is always fun to experiment until you create your own profile. The intention is to reach the smooth, creamy, round, full and the pleasant aftertaste coffee flavor from CÈSAR melange :-).
DOUBLESHOT ESPRESSO
COFFEE: 18 gram
EXTRACTION TIME: 25 - 30 SEC
YEILD: 50 grams
TEMPRETATURE: 92°C
Of course we can help you to control your extraction. Please contact us to see what we can do for you.
FRENCH PRESS
COFFEE: 20 GR
TIM: 4 MIN
Also called Cafetiere. Classic. One of the
most famous brewing methods. Invented in 1929. easy to use and affordable.
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Weighs 20 grams of freshly roasted coffee beans from Rovers Coffee :-). Grind the beans very coarse. Preheat the pot with some hot water and clean the filter. Put the pot on a scale, reset the scale on zero. Put the 20 grams coarsely ground coffee in the bottom the cafetière.
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Start the timer and pour over some hot water (92°C) on the coffee. Stir the coffee with a spoon. Let the coffee bloom for 20 sec and pour more water until you get 350 grams on the scale.
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Put the cover on the cafetière. Wait for 4 min and slowly push the coffee through.
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Pour the coffee directly into a cup. Never leave the coffee in the cafetière.
DRINK YOUR COFFEE AS YOU WANT
NOT AS OTHERS WANT YOU TO DRINK IT
CHEMEX
COFFEE: 20 GR
TIME: 4-5 MIN
Designed by the German chemist Peter Schlumbohm in 1941. On of the best methods to drink a very pure, fresh and clean cup of coffee.
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Weighs 20 gram of freshly roasted coffee beans from Rovers Coffee :-). Grind the beans medium coarse. Fold the filter, preheat the pot with som hot water and clean the filter. Put the Chemex on the scale, reset the scale to zero. Put the 20 grams ground coffee in the filter.
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Start the timer and slowly pour over some hot water (90°C - 92°C). Make sure that the coffee completely covered with water. Let it bloom from 20-30 seconds.
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Slowly pour over more water until you get 180 grams on the scale. Let the water fall through and slowly pour more water until you get 280 grams on the scale. Repeat this process until you get 320 grams.
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Remove the filter and pour in the coffee. Enjoy this wonderful method.
MOKA POT
COFFEE: 17 GR
BREW TIM: VARIABLE
Remains a unique way to make coffee. Invented by the Italian engineer Alfonso Bialettie in 1933.
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Weighs 17 grams of freshly roasted coffee beans from Rovers Coffee enough for 4 cups Bialetti Moka pot. Grind the beans medium coarse.
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Add boiling water in the chamber. Fill the basket with coffee. Screw the top on the chamber. Put the pot on the fire (if you still have fire :-) and wait for the magic to happen.
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As soon as the coffee stops bubbling out, pour it over directly in cups and enjoy.
THER IS NO LIFE WITHOUT WATER BECAUSE WATER
IS NEEDED TO MAKE COFFEE
HARIO V60
COFFEE: 20 GR
BREW TIM: 4 MIN
The V60 is a simple, funnel-shaped filter holder with curvy grooves. Founded by Mr Hairo in Tokyo in 1921.
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Weighs 20 grams of freshly roasted coffee beans from Rovers Coffee :-). Grind the beans medium coarse. Preheat the pot with some hot water and clean the filter. Put the pot on a scale, reset the scale on zero. Put the coffee in the bottom the filter.
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Start the timer and slowly pour over some hot water (82°C - 92°C). The temperature of the water when using a V60 depends entirely on the chosen coffee. Make sure that the coffee completely covered with water. Let it bloom from 20 - 30 seconds and pour more water until you get 120 grams on the scale.
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Slowly pour over more water until you get 200 grams on the scale. Let the water fall through and slowly pour more water until you get 280 grams on the scale. Repeat this process until you get 320 grams.
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Remove the filter and pour in the coffee. Enjoy your coffee.
AEROPRESS
COFFEE: 15 GR
BREW TIM: 3 MIN
The Aeropress was invented in 2005 by the engineer Alan Adler. A very simple filter device. It differs from other filter devices by it's use the gravity force.
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Weighs 15 gram of freshly roasted coffee beans from Rovers Coffee :-). Grind the beans coarse ground. Put the Aeropress on a cup. Put the filter paper in the filter holder and pour it over with hot water until the paper is saturated. Now you can put the ground coffee in it.
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Let the temperature of the water drop to 80 °C - 85 °C. Pour over some hot water on the coffee. so that it is just completely wet. Make sure that the coffee completely covered with water. Let it bloom from 20-30 seconds.
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Slowly pour over more water to at the top of the Aeropress.
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Wait another 30 sec and push very slowly, make sure you don't push all the water through.
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Remove the Aeropress and pour in the coffee. Enjoy your coffee.