10
11
OPERATING yOUR BREvILLE PROdUCT
OPERATING yOUR BREvILLE PROdUCT
5.
Pour the heated water into the plunger
in a swirling manner to ensure all the
ground coffee is soaked & the plunger
vessel is full. The ‘bloom’ (expanding
coffee & gases) should reach the top of
the plunger.
6.
Using a timer, wait 4 minutes.
7.
Using a spoon, break the ‘crust’
(the bloom becomes dense & a bit hard)
& smell the aroma.
8.
Insert the plunger & carefully press down.
9.
Do not press too hard. Gently release
pressure by pulling up slightly and press
down again if you have pressed to hard.
PERCOLATOR COFFEE:
For Percolator style coffee, use the same
‘brew ratio’ as plunger. The grind size should
be slightly finer than for plunger, so grind
for 5 seconds longer to achieve the correct
fineness.
1.
Weigh your coffee beans.
2.
Place coffee beans into the grinder bowl
and grind for 15-20 seconds using a
timer.
3.
Fill the percolator with fresh cold water.
4.
Fill the grind container of the percolator
with the ground coffee. Do not overfill.
5.
Place the grinds container into the
percolator ensuring it is seated properly
in the base of the percolator.
6.
Replace the percolator lid & switch on.
7.
For best flavour, drink as soon as the
percolator has switched off. Brewed coffee
left in the percolator continues to brew,
creating a stewed flavour.
GRINdING SPICES:
•
Spices give the best flavour when they
are fresh.
•
When purchasing spices, buy in small
quantities.
•
Try to avoid buying spices that are
in cellophane as the packs allow the
volatile oils to escape and allow oxygen
to get in.
•
Buy spices in glass jars or good quality
plastic pouches.
•
Keep in a cool place and avoid spice
racks that are in direct sunlight.
•
Don’t keep spices past their use-by or
best before dates as the flavours and
aromas will have deteriorated.
Some recipes will suggest to dry roast spices
first. This changes the flavour of the spice
which is ideal for foods such as curries.
To dry roast, place whole spices in a small
frying pan and cook, stirring, over a medium
heat until the spices start to change colour
and become fragrant. Some spices will start
to pop which is a good indication that they
are toasted well. Don’t over roast as spices
may become bitter. Allow spices to cool
completely before grinding. Spices should
be ground for 10 seconds at a time until the
desired consistency is achieved. Wait until
the blade has stopped completely before
removing the lid.
NOTE
Grinding some spices may cause the
lid to "cloud" due the abrasion caused
by hard spices. This will not affect the
performance of the grinder.
After grinding spices use a clean pastry
brush to brush out spices. Raw white rice
can be ground after grinding spices to
clean the grinder and absorb some of
the aromatics.
SPICE
MAx RECOMMENd
qUANTITy
TIPS
Almonds
¹
/
³ cup (55g)
Process only to a meal; not suitable to
make nut butters
Cardamom seeds
1 ½ tablespoons (10g)
The older the pods the harder it will be
to grind down.
Cassia Bark
3 sticks (10g), broken into
pieces
Only grind cassia bark that you
can break easily with your hands
beforehand.
Cinnamon quills
3 sticks broken in pieces
Cassia can often be packaged as
cinnamon. Cinnamon quills are
recognised as several layers and
break easily.
Only grind cinnamon that you
can break easily with your hands
beforehand.
Coriander seeds
¹
/
³ cup (approx. 22g)
Coriander seeds can be ground roasted
or unroasted but are better roasted for
cooking
Cumin seeds
¹
/
³ cup (approx. 32g)
Cumin seeds can be ground roasted
or unroasted but are better roasted for
cooking
dried chilli flakes
¼ cup (20g)
Allow chilli to settle for 30 seconds
before removing lid to reduce risk of
inhaling chilli fumes.
Linseed
½ cup (85g)
Combine with almonds and sunflowers
seeds to make LSA meal.
Peppercorns
¹
/
³ cup (40g)
The older the cloves the harder it will
be to grind down.
Star anise
8-9 pieces (15g)
The older the star anise the harder it
will be to grind down.
Sunflower seeds
¹
/
³ cup (55g)
Combine with almonds and linseed to
make LSA meal.
Szechwan peppercorns
¹
/
³ cup
Toast 1 tablespoon with 3 tablespoons
of salt flakes and grind for salt and
pepper mix
Whole cloves
3 ½ tablespoons (30g)
The older the cloves the harder it will
be to grind down.
Summary of Contents for BCG200
Page 8: ...14 15...
