General tips for making coffee

HOW TO PREPARE YOUR COFFEE PIRATES ROAST:

Preparation: Batch Brew Moccamaster

Coffee quantity: 50-60g per litre of coffee
Grinding level: 6-8 depending on the quantity, coarser for larger quantities, (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)

Rinse the filter paper and filter thoroughly with hot water. Then pour in the ground coffee and tap gently to create a flat bed of coffee.

Insert the filter, fill the machine with water and switch it on.

After the coffee has brewed: enjoy!

Preparation: Hario V60 hand filter

Quantity: 15g
Grinding level: 6 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Amount of water: 250g
Water temperature: 92°C
Brewing time: 2min40sec

Rinse the filter paper and filter thoroughly with hot water. Pour in the ground coffee and tap gently to create a flat coffee bed. Pour in 45g of water in circular movements and leave to swell for 30 seconds (stir if necessary). Always start in the middle of the coffee bed and end there too.

Proceed with the following steps:

Pour to 150g and wait 30sec
Pour to 200g and wait 30sec
Pour to 250g and wait 30sec
The coffee is ready after about 2min 40sec.

Enjoy!

Preparation: AeroPress

Grinding level: 4-5 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Coffee quantity: 16g
Water quantity: 220g
Water temperature: 92-94°C
Brewing time: 50sec + 20-30sec press

Place the filter paper in the filter holder, insert the filter holder and then place the Aeropress directly on the cup. Rinse the filter thoroughly with hot water, this will also warm the cup. Pour the ground coffee into the Aeropress (empty the cup first).

Now brew the ground coffee in circular movements and fill the plunger to the top with water. Then stir well. Now put the plunger on and pull it up slightly, so nothing should drip into the cup. After 50 seconds, press the plunger down evenly within 20-30 seconds.

Enjoy!

Preparation: French Press

Grinding level: 9 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Coffee quantity: 50-60g per litre of water (depending on desired strength)
Water temperature: 94°C
Brewing time: 4 min

First, preheat the French press well with hot water. Grind the coffee and pour it into the previously emptied French press. Pour water over it and then stir vigorously (it's better to use a wooden spoon to avoid damaging the glass). Put the plunger on and press down to the water surface so that all the ground coffee is covered with water. After 4 minutes, push the plunger all the way down and immediately pour the coffee into the press.

Enjoy!

Preparation: Espresso double shot portafilter

Coffee quantity: 18g
Grinding level: 1-2 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Water quantity: 42g
Water temperature: 92°C
Brewing time: 24-26sec

Fill the double portafilter with 18g of finely ground coffee. Distribute the ground coffee evenly in the sieve until it is even and tamp.

Clamp the portafilter and start the extraction immediately.

Extract 42g espresso in approx. 24-26 seconds.

If the coffee runs too fast: grind finer
If the coffee runs too slowly: grind coarser

Enjoy!

Preparation: Bialetti / Stovetop cooker

Little pot!

Coffee quantity: fill the sieve completely
Grinding level: 3 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Water quantity: jug filled up to the valve

Preheat water to avoid burnt coffee and fill the jug to just below the valve. Pour coffee into the strainer, but do not press too hard.

Place the jug on the stove at medium temperature.

Be sure to stay there and as soon as the coffee flows evenly into the upper part of the pot, remove the pot from the stove.

Transfer immediately and: Enjoy!

Preparation: Cold Brew

Grinding level: 8 (on a scale of 1 to 10, 1 = very fine, 10 = very coarsely ground)
Coffee quantity: 80-100g per litre of water (depending on desired strength)
Water temperature: cold, filtered water
Brewing time: 24h

The preparation is done, for example, in a Hario Mizudashi or a French Press.

Preparation in Mizudashi:

Fill the bottle 2/3 full with cold water, pour the coffee into the sieve and pour in the remaining water until the coffee grounds are completely covered. Stir everything well.

Leave in the fridge for 24 hours.

Then remove the filter with the coffee grounds and pour the cold brew into another container.

Preparation in French Press:

Add the ground coffee and pour water over it completely. Stir well. Place the plunger on top and press down to the water surface so that all the ground coffee is covered with water.

Leave to infuse in the fridge for 24 hours.

Then press the plunger down slowly and carefully and pour in the cold brew.

If you want, you can pour the cold brew through a coffee filter for an even clearer coffee taste (rinse the filter well beforehand).

Preparation tips:

- Enjoy neat on ice, stirred cold and garnished with lemon zest and fresh mint

- Cold Brew Tonic: Fill glass with ice and half cold brew, stir until cold, garnish with fresh or dried grapefruit and mint, and top up with tonic water