A quick guide to the different ways you can brew your coffee

Turkish Brikka (~bri~kia)

1. Place the correct amount of water in the brikka (a cupful for each serve and one for the pot).
2. Place brikka on the heat.
3. Prior to boiling, take brikka off the heat and place the number of heaped teaspoonfuls to match the number of cups to be served. Stir properly in order to dissolve the coffee.
4. Place brikka on the heat.
5. As the water boils, the brew will quickly rise to the top – WATCH YOU DON’T SPILL the coffee all over the stove
6. Quickly remove off the heat and lightly stir the brew at the surface – you will notice that the level will quickly drop
7. Perform actions 4 – 6 another 3 times.
8. Turn of the heat and let the brew rest for approx 20 secs.
9. Serve, being careful not to agitate the residue at the bottom of the brikka

Cappuccino Machine (domestic manual)

More and more of our customers are owning and operating domestic cappuccino machines. If the Manufacturer’s instructions are clear – FOLLOW THEM. If not, then a few suggestions may get you on the right path:

1. Always run some hot water through your machine group first.
2. Use ground coffee that is fine (freshly ground if possible).
3. Place the correct dosage in the handle (1 level scoop per serve – max 2 scoops).
4. Tamp the coffee down, and wipe the top of the handle to clear any grains.
5. Lock the handle in the machine and place the cup in position.
6. Let the coffee flow! Ideal extraction should take 15-20 seconds for an espresso.

To froth the milk – follow these steps:

1. Switch on the steam button.
2. Allow 10-15 sec for the steam to build up in the boiler.
3. Making sure that the steam nozzle is directed towards the drip tray, open the steam valve and let the water drain out until you notice the steam generating (you don’t want to mix water with the milk).
4. Quickly close the valve, turn the nozzle outwards and place the milk jug in position with the nozzle just below the surface of the milk.
5. Allow the steam to create a whirlpool action with the milk – making sure that the milk does not get to the boil. Creating a thick and lasting froth is a matter of continued practice.
6. On completion – close the steam valve and press the coffee button down to run water through the boiler (You need to do this every time you steam, as steam production uses some or all the water in the boiler).

The Manual Drip

1. Use medium fine ground coffee.
2. Preheat the carafe or cup with hot water.
3. Add coffee to the filter and place it on top of an insulated coffee carafe or cup.
4. Evenly moisten the grounds (with water off the boil).
5. Wait a few seconds, then add water to the top of the filter. (For more flavour let the grounds coat the sides of the filter, and not settle into the middle).
6. Remove the filter and stir coffee.

The Electric Drip Filter

1. Use medium fine ground coffee.
2. Fill the coffee maker with fresh cold water.
3. Place a filter into the basket.
4. Add 1 tablespoon ground coffee for each 180ml of water.
5. Place coffee and filter into the holder, close lid, and turn on the machine.
6. On completion, Stir coffee.

Napoletana Style

1. Use medium fine ground coffee.
2. Fill the base unit with fresh cold water (the base is with the upside down handle).
3. Place a filter sleeve in the base unit.
4. Place coffee in the receptacle, so that it forms a heaped dome, then level with finger – do not firm down. Screw tight the coffee receptacle.
5. Place the top unit (the top unit has the pourer attached to it) firmly and place on the heat.
6. Wait until you see some steam coming out of the pourer.
7. Remove from heat.
8. While holding both handles, carefully flip over (take care not to accidentally open the unit or scald yourself). Let water filter through the coffee, then pour.

Caffettiera/Italian Stovetop Espresso

1. Use medium fine ground coffee.
2. Espresso coffee can be made either in a stove top espresso maker eg. Bialetti, or in a domestic electric espresso machine.
3. Fill water up to required level (on the stovetop, just below the safety valve).
4. Place coffee in the receptacle, so that it forms a heaped dome, then level with finger – Do not firm/press down. Be sure to wipe excess coffee from the rim.
5. Do not use less coffee (to make the brew weaker!), as you will obtain an effect, known in some parts of Tuscany as ‘sciaquapiedi’, roughly translated as ‘the colour of water after you have just washed your feet in!’. Unless supplied with a spacer/separator/divider, you must use a milder blend to obtain a weaker coffee.
6. Assemble the coffee maker.
7. Place on the stove (if stovetop model) and wait until the coffee starts to percolate through to the top.
8. Wait until a ‘bubbling occurs’ (when the flow of coffee reduces and you are left with a water and air mixture coming through).
9. Remove from the stove and wait a few seconds before pouring.

French Press/Plunger

1. Use a medium coarse grind of coffee.
2. Preheat the plunger with hot water.
3. Add 1 level scoop of coffee for each person into the glass cylinder plus an extra one for the pot. Slowly pour the water (just off the boil) into the pot and stir the grounds. Set the plunger on top of the pot and leave to brew for approx. 2 to 4 minutes.
4. Press plunger down slowly (if the plunger does not press down easily, try a slightly coarser grind).
5. Never Force The Plunger!