17
MAKING GOOD COFFEE
MAKING BETTER QUALITY COFFEE
•
Freshly ground coffee is the key to making
coffee with more flavour and body.
•
Coffee flavour and strength is a personal
preference. Vary the type of coffee beans,
amount of coffee and grind size to achieve
the flavour you prefer.
•
Use freshly roasted coffee beans with
a ‘roasted on’ date to maximise flavour,
not a use-by or best before date.
•
Use coffee beans between 5 and 20 days
after the ‘roasted on’ date for optimal
freshness.
•
Store coffee beans in a dark, cool and
dry place. Vacuum seal if possible.
•
Buy in small batches to reduce the
storage time.
•
Once coffee is ground, it quickly loses
its flavour and aroma. For the best results,
grind beans immediately before brewing.
•
Do not store beans in the bean hopper.
Place them back in an airtight container.
•
When storing the appliance, run grinder
empty to clear ground beans left
in chamber.
•
Run grinder for 2 seconds to purge some
coffee before each use, for maximum
freshness.
•
Clean the bean hopper and conical
burrs regularly.
PLUNGER COFFEE
Follow these easy steps for a great cup:
1.
Using a variable temperature kettle, heat
the appropriate volume of water to 93°C.
This is an ideal temperature for brewing
coffee. Do not use boiling water.
2.
Select grind size setting 50.
3.
Select the Grind Amount for the number
of cups you are brewing. Refer to Coffee
Chart on page 14.
4.
Place the ground coffee in the plunger
vessel.
5.
Pour the heated water into the plunger
in a swirling manner to ensure all the
ground coffee is soaked and the plunger
vessel is full. The ‘bloom’ (expanding
coffee and 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 and a bit hard).
8.
Insert the plunger and carefully press
down.
9.
Do not press too hard. Gently release
pressure by pulling up slightly and press
down again if you have pressed too hard.
