Panama Laurina

To prepare an espresso requires lot of precision and know-how from a good barista. The coffee is always ground just before the extraction.

The recipe for a perfect espresso (30 ml) goes as following:

• Pressure applied to tamper: 20 kg
• Amount of coffee: 8-10 g
• Water pressure: 9 bar
• Water temperature : 92 °C (between 88 and 96 °C)
• Extraction time: 20-28 secs
• Coffee grounds after extraction: An almost dry and solid puck with little residu left in the portafilter.

If your espresso takes more than 28 seconds to extract, your grounds are too coarse. Tighten the burrs and readjust your grinder. You could also try using a bit less coffee. If, on the contrary, your coffee takes less than 20 seconds to extract, grind a finer and/or use a bit more coffee.

The « crema » : A good espresso should have a beautiful layer of uniform, bright, non-striped foam on top, thick enough to last 4 minutes.

The cup should always be preheated and it's sides should be quite thick in order guarantee a good thermal isolation.

What you need :

• 1 french press
• 14 gr of coarsely ground coffee
• 200 ml water at 90 °
• 1 cup

Duration : 4 :00 of immersion

The French press is the easiest brewing method and doesn't require any paper filter. It allows the coffee's aromas to develop harmoniously and leaves a slight deposit of grounds in the cup.

Preparation method :

• Poor lukewarm water into the French press in order to preheat the glass pitcher.
• Heat 200 ml of water to 90 ° C. 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.
• Place 14g of coarsely ground coffee in the French press.
• Poor in the water and stirr using a spoon.
• Place the lid on the French press without pressing the plunger. Let the coffee infuse for 4 minutes.
• Press the plunger of the French press until reaching the bottom.
• Serve immediately in a cup to avoid further infusion in the French press.

What you need :

• 1 Aeropress
• 1 paper or metal filter for the Aeropress
• 1 chronometer
• 14 g of coffee, ground size according to the choice of filter
• 250 ml at 84°
• 1 cup

Duration : 1 :30 of immersion

With the Aeropress you can brew a cup of coffee in no time at all. On top of that no residue gets left behind in the cup thanks to the paper filter. This coffee maker can also easily be taken with you.

Preparation method :

• Heat water to 84 ° C. 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.
• Place the filter in the filter cap and rinse it with a bit of water.
• Screw the filter cap onto the cylinder and place it upside down on a cup or a jug. Put the 14 g of coffee in the cylinder.
• Start the chronometer and preinfuse during 30 seconds using 60 ml of water, then stirr. Poor the remaining water (190 ml) into the cylinder and stirr.
• Put the plunger on the cylinder without pressing it down and let the coffee infuse until the chronometer indicates 1 minute.
• Put the plunger on the cylinder without pressing it down and let the coffee infuse until the chronometer indicates 1 minute.

A 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.

What you need :

• 1 filter brewer
• 1 paper filter
• 1 liter of water
• 60 to 70 g of ground coffee for filter
• 5 to 8 cups

Duration : 5 to 6 minutes of filtration

A filter brewer brews a balanced coffee with a less pronounced acidity than a manual V60. One could say that the cup offers less complex aroma's. Filter brewers are easy to use and quick.

Preparation method :

• Rinse the filter with lukewarm water. That way you avoid the filter giving off a paper taste. You could also fill the tank and let the brewer run without coffee. Next, place the ground coffee in the filter.
• Poor the water into the tank.
• Enter the time for the brewing to begin or start the machine for an immediate extraction.
• Don't let the coffee sit for more than 20 to 30 minutes in the heated pitcher after the filtration. It's preferable to poor it directly into a cup or a thermos. If you heat the coffee for too long, it'll start to oxidize which will affect its quality.

What you need :

• 1 Moka pot
• 15 g of finely ground coffee
• 150 ml of water
• 1 tasse

Duration : 1 minute of filtration

The Moka pot brews a strong, more bitter and relatively concentrated (the coffee to water ratio is high) coffee that resembles espresso. It is compact, robust and easy to use.

Preparation method :

• Put 15 g of ground coffee in the portafilter. Distribute the coffee evenly without tamping it.
• Heat water to 80 ° C in a kettle. That way you'll save time and prevent the coffee from burning in the Moka pot. Next fill the tank up to the valve (about 15 cl, be sure not to surpass the valve).
• Screw the top part onto the tank and place it over a light fire.
• Lower the heat once the water begins to boil. Wait one minute then take the Moka from the fire. Don't wait until all the water has passed through. If the coffee takes longer than one minute to extract, the grind size is too fine. If the extraction is too fast, the grind size is too coarse.

What you need :

• 1 Chemex
• 1 paper filter for Chemex
• 1 l of water
• 1 chronometer
• 30 to 35 g of ground coffee for paper filter
• 6 cups

Duration : 3,5 to 4 minutes of filtration

The Chemex brews a very refined and aromatic cup with a crystal clear after taste.

Preparation method :

• Heat 1 l of water to 94 ° C. 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.
• Fold the filter. Place it in the Chemex and rinse it abundantly using at least 50 cl of water. That way you avoid the filter giving off a paper taste. Take the filter out of the chemex. Get rid off the water and reinsert the rinsed filter in the Chemex.
• Put 30 to 35 g of ground coffee in the filtre and put the Chemex on a scale.
• Start the chronometer. Start by pouring 100 gr of water. It's important that all grounds be wet. Wait for 45 seconds. That way the coffee has time to absorb the water and degas.
• Poor another 100 gr of water. Poor in concentric circles, always clockwise. Poor another 100 gr of water every 30 to 40 seconds until you reach 500 gr of water.
• That should take between 3,5 and 4 minutes total. If the coffee flows through too quickly, the grind size is too coarse If it doesn't flow through fast enough, the grind size is too fine.

What you need for a cup with a sturdy body and well-developed aroma's:

• 1 filter holder according to your brew method
• 1 filter according to your brew method
• 1 chronometer
• 1 jug
• 1 spoon
• 1 cup
• 30 to 40 cl of water (depending on the desired intensity)
• 12 to 18 g of ground coffee (depending on the desired intensity) for paper filter

Duration: 2,5 to 3 minutes of filtration

The Hario V60 allows you to brew a vivid and aromatic filter coffee.

Preparation method:

• Heat 30 to 40 cl of water to 94°C. 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.
• Place the filter holder over the jug. Place the filter in the filter holder and rinse it abundantly using at least 10 cl of lukewarm water. That way you'll avoid the filter leaving a paper taste in your coffee.
• Put the 12 to 18 g of ground coffee in the filter. Place the filter holder and the jug on a scale.
• Start the chronometer and poor 25 g of water. It's important that all grounds be wet. Wait for 40 seconds. During this time the coffee absorbs the water and degases. Poor another 25 g of water. You should poor in circles, always clockwise. Try to avoid hitting the filter. Continue pooring 25 g of water every 15 seconds until the scale indicates a total of 200 to 300 g depending on the desired intensity.
• The extraction should take between 2,5 and 3 minutes total. If the coffee flows through too quickly, the grind size is too coarse. If it doesn't flow through fast enough, the grind size is too fine.