Aeropress ® combines two brewing methods: steeping ground coffee in water, and forcing the brew through a paper filter.

There are two ways to use this tool. The quantities of water and ground coffee vary according to personal taste. We recommend starting by experimenting with one variable at a time, beginning (for a single cup) with 15g of ground coffee and 200ml of water.

How to use an Aeropress®

Place a paper filter in the filter holder, heat the water and bring it to the boil for 10–20 seconds. Pour it into the container and add the ground coffee. Stir and insert the plunger without pressing down. Leave to infuse for at least another minute. Place the Aeropress on the cup and slowly press down on the plunger until the brew has been released.

Pour-over, or V60 filter coffee maker

The pour-over, or V60 filter coffee maker, is a brewing method that involves filtering ground coffee through a filter (usually made of paper) placed inside a funnel.

How to make a pour-over

Pour boiling water over it, which will infuse the flavour and aroma of the coffee.
The ratio of water to ground coffee is a matter of personal preference for those who enjoy this drink. The quantities of these ingredients are determined by trial and error, depending on whether you prefer a stronger or a more delicate flavour.

Cold Brew Coffee

Cold brew coffee is a method of extracting coffee using cold water, which produces results that are completely different from the usual iced coffee found in cafés during the summer, or the kind we make at home using a moka pot and then chill in the fridge.
There are, in fact, two key elements that distinguish cold brew coffee: water at room temperature and slow extraction.
The device used is called a cold brew dripper, or Toddy, named after its inventor, Todd Simpson. It consists of three parts: the top container for adding water, the middle container for adding ground coffee, and the bottom jug, into which the drink percolates.

How to make cold brew coffee

Grind approximately 48 grams of coffee to a coarse consistency, preferably choosing fragrant, floral and aromatic varieties. This quantity is sufficient for approximately 1 litre of water and ice.

Electric filter coffee machine – American coffee

The electric filter coffee machine is particularly practical and easy to use, as the machine does everything itself, apart from filling it with water, inserting the filter and adding the ground coffee. This is how you make the famous American coffee.

HOW TO PREPARE IT

To start with, you can try a ratio of 60 grams of ground coffee per litre of water. It is more effective to adjust the grind size carefully than to vary the amount of ground coffee.
We recommend filling the tank with water low in mineral salts, to allow for better extraction.
Place the paper filter in the basket and rinse it with hot tap water. Insert the basket into the machine, add the ground coffee and switch on the machine, stirring the coffee if necessary.

Convenience of the electric filter coffee machine

Most electric filter coffee machines are fitted with thermal carafes, which will keep the drink hot without continuing to heat it.

Vacuum coffee maker – Siphon – Vacuum Brewer

The vacuum coffee maker, also known as a siphon or vacuum brewer, is a coffee brewing method that is both intricate and fun, as it makes use of the pressure differences created by the steam generated.
It is certainly not the quickest or most practical way to make a coffee, but it is quite spectacular!
Your first attempts at brewing may result in a coffee that isn’t entirely satisfying, but once you understand how it works and the correct proportions, making coffee can be a fascinating exercise in applied science.
It was invented in Germany in the first half of the 19th century. The patent dates back to 1838 and was taken out by the Frenchman Jeanne Richard.

How to prepare a vacuum coffee maker

Grind the coffee to a ratio of 75g per litre.
The vacuum coffee maker consists of two glass chambers. Water is poured into the lower chamber, and the ground coffee into the upper one. Once the two flasks are locked together, the lower flask should be placed on a heat source, which can be an alcohol burner, a camping stove or a halogen lamp in more advanced models.
Once the heat source is activated, the steam generated inside the lower flask will push the water into the upper flask through the siphon. Above this, in the upper chamber, is the filter (usually made of fabric or paper). Once all the hot water has risen into the upper chamber, leave the heat source on, as the steam will continue to ‘push’ the water upwards. Pour the ground coffee into the upper chamber. The water and coffee will then steep; take care to stir until a sort of compact foam forms on the surface. After about thirty seconds, stir briefly and the brewing is complete.

Turning off the heat source will cause the steam to condense into water, reducing the pressure in the lower chamber. The resulting vacuum will create a suction effect from the lower chamber, leaving the ground coffee in the filter in the upper chamber.
Your coffee is now ready. We recommend allowing it to cool slightly, as the process causes it to reach very high temperatures.

French press

The French press is perhaps the simplest and most economical method of coffee extraction.
It was invented by the Italian Attilio Calimani in 1929 as a development of a similar coffee maker created by Mayer and Delforge in 1852.

How to make coffee using a French press

The French press works by steeping coarsely ground coffee in hot water. These are left to stand together in the jug, taking care to give them a vigorous stir after pouring in the water.
The plunger lid is then placed on the jug; at the bottom of this is a metal filter.
After about 4 minutes, pressing down on the plunger filters the ground coffee, which is compressed into the lower part of the jug. A longer infusion time results in a stronger, more full-bodied coffee, as the water extracts more essential oils, fats and aromas from the ground coffee.
The French press can also be used with water at room temperature. In this case, it is known as cold brewing. The coffee will be more fragrant because the aromatic compounds will not have evaporated due to heat. Furthermore, the flavour will be milder, with lower acidity and bitterness.

Neapolitan coffee pot (or cuccumella)

The Neapolitan coffee pot, affectionately known in Naples as a ‘cuccumella’, actually has French origins.
It was in fact invented by Morize in 1819, and from 1886 onwards the copper from which it was made was replaced by aluminium.
The Neapolitan coffee maker offers an easy and fairly quick method of brewing, despite being associated with the pleasure of savouring a good cup of coffee at one’s leisure.

How to make coffee in a Neapolitan coffee pot

Fill the boiler, taking care to stop a few millimetres below the opening.
Place the cylindrical funnel on the boiler, fill it with medium-fine ground coffee, and screw the filter on as far as it will go.
Firmly attach the top part (the one with the spout) to the water and coffee reservoir.
Turn on the heat until a little steam escapes from the spout. Then turn off the heat and turn the Neapolitan coffee maker upside down.
As the coffee maker is turned upside down, the boiling water will pass through the ground coffee under the natural force of gravity. It takes between 5 and 10 minutes for all the water to filter through. Your cuccumella is ready!
Unlike a moka pot, the absence of high pressure results in a gentle extraction, giving the drink a light body and full flavour.

Moka

The moka pot is one of the most widely used methods for brewing ground coffee in Italy. It was invented by Alfonso Bialetti in 1933 in his own workshop, which specialised in aluminium semi-finished products.
It is easy to use, making it ideal for frequent use throughout the day. However, this ease of use hides a few pitfalls. Knowing what these are makes all the difference between getting a good cup of coffee and a burnt one.
The main feature of the moka pot is that it extracts the coffee quickly at a high temperature.
This can result in a very bitter drink, often excessively so. We therefore advise against choosing dark-roast coffee if you do not like this flavour.
For the same reason, it is best to choose a grind that is not too fine, so that the hot water can pass through the filter-doser more quickly.

How to make a Moka pot

The ground coffee should be added to the chamber without being pressed down or compacted. It is best to level it off evenly.
Once the top chamber has been screwed on, the moka pot is ready to be placed over a medium-low heat source. Increasing the heat will raise the pressure and speed up the brewing process, thereby increasing the risk of extracting more acidic compounds.
You can turn off the heat source when the moka pot begins to bubble, as this is a sign that most of the hot water has risen. Leaving the heat on will also cause steam to rise, which will extract the bitter compounds from the coffee.

IMPORTANT POINTS TO NOTE

SEAL

It is important that the gasket ensures the seal is airtight. It must be intact, firm and correctly positioned. Otherwise, there will be a loss of pressure as the hot water rises. The gasket will also seal effectively if the contact surfaces are free of ground coffee. The most durable and reliable gaskets are made of silicone.

SAFETY VALVE

Given the pressure that builds up in the boiler, it is important that the safety valve is always in good working order. For this reason, the water level should never be above the valve itself. Furthermore, if the water is particularly hard, calcium carbonate could block the valve.

CLEANING AND MAINTENANCE

We would like to dispel the common misconception that the moka pot should simply be given a quick rinse rather than being thoroughly cleaned, just like any other item that comes into contact with food. This is incorrect, as any residual substances that are not removed will oxidise and impart unpleasant aromas and flavours to the drink – in other words, genuine organoleptic defects. Finally, it is important to ensure that all parts of the moka pot are kept completely dry. Otherwise, mould will develop inside, giving the coffee a terrible taste, as well as being harmful to health.

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THE 5 KEY ELEMENTS OF A COFFEE DRINK

Before looking at the most well-known and effective extraction methods, it is worth understanding the factors that determine a good cup of coffee. Knowing these will help you make the most of the equipment used for extraction. The cup of coffee we enjoy is the result of the proportions of ground coffee and water, together with the brewing time and temperature.

1. The first of the fundamental elements is, of course, the raw material: the coffee! Here’s what you need to know about the processing method chosen in the shop and how to store it at home.

Coffee grinding

Cellulose is the most abundant component in a coffee bean. It does not dissolve in water, and in fact is what remains after extraction – the grounds. Everything else is dissolved and carried away by the water.
To extract coffee using water, it must be ground. Extracting from whole beans would produce a weak-tasting drink. The finer the grind, the greater the concentration—and therefore the strength—of the coffee. The grind must be uniform, so that the flow of water through the coffee grounds is suitable for the chosen brewing method.
Grinding exposes a greater quantity of coffee to the air. This increases oxidation and the loss of aroma. It is therefore best to grind the coffee just before brewing it. Vacuum-sealed storage and airtight containers are a good solution for keeping ground coffee for longer periods.

IMPORTANT POINTS TO NOTE

Storage

In general, coffee does not cope well with sudden changes in temperature or exposure to sunlight. The lipid content of coffee is particularly sensitive to temperature fluctuations and condensation. We would like to emphasise that storing ground coffee in the fridge is a bad idea, as if stored in non-airtight containers, ground coffee can absorb the odours of other foods and lose its natural, ideal moisture content.
If stored in airtight containers, however, condensation may form inside them due to temperature fluctuations. Exposure to sunlight also causes a loss of aroma, due to increased drying out.
For this reason, we recommend using an opaque container. Using grounds from brewed coffee, on the other hand, can be an excellent solution for absorbing odours from the fridge.

Types of coffee grinders

At home, coffee is ground using two types of coffee grinder. The blade grinder does not allow for adjustment of the grind size. It therefore produces an uneven coffee powder: either very fine, which will give the drink an excessively bitter taste, or with coarser grains, which will give it a sour taste.
Both are considered defects. The burr grinder, on the other hand, crushes the bean between two serrated cylinders, the burrs. It is therefore possible to adjust the distance between the burrs to achieve a consistent grind size suitable for the extraction method.

1. The importance of water

The second of the fundamental elements of a coffee drink is water. It acts as a solvent, extracting the flavour, aroma and all the substances contained in the ground coffee. For this reason, it must taste good from the very first sip; it must be pleasant on the palate and must not taste of chlorine or have any other unpleasant flavours.
Water makes up between 90% and 98.5% of a cup of coffee, depending on the brewing method. A coffee brewed with hard water will taste very different from one brewed with bottled mineral water or purified water.

Water hardness

Water hardness is defined as the amount of calcium carbonate dissolved in the water. The higher the calcium carbonate content, the lower the water’s ability to dissolve the substances contained in the coffee, as these substances cannot easily penetrate the grounds. The result is a flat coffee, lacking in nuance, complexity and sweetness.
A high calcium carbonate content also affects the performance and lifespan of water heating appliances. By building up inside them, calcium carbonate clogs nozzles and inhibits the heating elements and other components through which water flows.

Minerals dissolved in water 

When buying bottled mineral water, you can check the mineral content. We do not recommend using tap water straight from the tap, especially if the water supply is particularly hard. It is better to purify it using at least a jug with an activated carbon filter.
According to the Specialty Coffee Association of America (SCAA), water should have a specific total dissolved solids (TDS) content, i.e. the dry residue at 180°C. The ideal parameters are:

• odour: fresh, clean, odourless;
  • colour: clear;
  • total chlorine: 0 mg/l (acceptable range 0 mg/l);
  • total dissolved solids (TDS) at 180°C: 150 mg/l (acceptable range 75–250 mg/l);
  • calcium (carbonate): 68 mg/l (acceptable range 17–85 mg/l);
  • sodium: 10 mg/l (acceptable range close to 10 mg/l);
  • Total alkalinity: 40 mg/l (acceptable range 40 mg/l);
  • pH: 7 (acceptable range 6.5–7.5).

1. Three further key factors to consider

Ground coffee and water are the core ingredients of a coffee drink. We must take into account other factors that come into play when we decide to make it, and these are linked to the methods and equipment we choose to use.
Inadequate extraction results in a sour and astringent flavour, a process known as under-extraction. Excessive extraction, on the other hand, leads to a bitter, ashy flavour. This is known as over-extraction.

• Time

Time plays a role at various stages of coffee processing, such as the resting period after roasting and before packaging. When preparing a cup of coffee, time is taken into account to determine how long the hot water remains in contact with the ground coffee.
This can be prolonged, as in filter coffee or Turkish coffee, or last just a few seconds, as in the case of espresso. The infusion time alone does not determine the intensity of the aromas and flavour. It is therefore necessary to consider at what temperature the water is added and at what pressure it passes through the ground coffee within a given time.

• Temperature

The temperature of the water used for extraction is crucial. In most cases, it must be brought to the boil. Among cold brew methods, cold drip is certainly worth mentioning.
The water used is at room temperature. Cold drip can take up to 6 hours to extract the coffee, but it is certainly the most effective method for preserving the majority of volatile aromatic compounds, which are released rapidly during hot extraction but are inevitably lost just as quickly.

Pressure

Some coffee brewing methods rely on the force of gravity to draw water through the ground coffee and filter it through the filter, such as the pour-over. Others rely on the pressure we apply with our own strength and force, such as the Aeropress® or the French press.
Still others use the pressure generated by steam from boilers, such as the moka pot or the espresso machine. Finally, there are methods that do not rely on pressure for extraction, as the ground coffee is infused directly with water (hot or cold), such as Turkish coffee or cold brew coffee.

Each of these methods develops different aromas and flavours, and the choice depends on the result you wish to achieve for your coffee drink, taking into account how often you drink it.

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A Japanese chemist, Satori Kato, patented a process for producing instant coffee, although it has recently been discovered that the inventor was actually the New Zealander David Strang. Instant coffee made coffee consumption easier and cheaper, albeit at the expense of quality.

In Europe, innovations have mainly concerned coffee consumption outside the home. Many have claimed credit for the first espresso machine, but it was Luigi Bezzera who is considered the inventor, having patented it in 1901.

These machines made it possible to prepare a large number of cups of coffee in a short time, all with the same strength. But what made espresso a concentrated coffee served in a small cup, topped with a soft crema, was Achille Gaggia’s invention: a large spring capable of generating very high pressure.

ITALIAN-STYLE ESPRESSO, BUT NOT ONLY…

When you say ‘coffee’, you mean Italy – or, to be precise, Italian espresso. That’s because what sets our way of drinking coffee apart from others is precisely how it’s made. Coffee is now an integral part of our culture: film actors drink coffee whilst chatting with friends or strangers met at the bar; songs mention it, as do writers and playwrights.
In Naples, they filter coffee using a ‘cuccumella’, whilst in Milan they prefer espresso. And at home? Mr Bialetti took care of home use when, in 1933, he invented the moka pot, where the water, brought to the boil, rises from the bottom. No matter which method we use to make it, for us coffee is a magic potion that gets our day off to a good start, the welcome break at work, the perfect invitation to build relationships without seeming intrusive; in short, it is one of our cultural symbols.

When talking about coffee, we cannot overlook the world of Starbucks, the Seattle-based company led by Howard Schultz. If we compare the way this multinational makes and serves coffee with our Italian conception of coffee, we find very few points in common.
What is certain is that Starbucks has paved the way for the spread of Speciality Coffee: high-quality green coffee beans that are roasted to bring out their full aromatic and flavour profile and brewed to precise quality standards.
According to the Speciality Coffee Association (SCA), “To be considered a speciality coffee, it must possess unique quality characteristics that make it, in a sense, an individual with a recognisable character.”

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COFFEE: BETWEEN HISTORY AND LEGEND

There are many legends surrounding the discovery of the coffee plant, and this is undoubtedly due to the lack of documented information on the subject. Among the many, the most widespread tells the story of a shepherd in Abyssinia, now Ethiopia, who could not understand why his goats could not sleep at night. Apparently, the shepherd soon realised that the reason was linked to the stimulating effects of a fruit, resembling cherries in appearance, which the goats were fond of and which was none other than the fruit of the coffee plant

Legends aside, there are still various conflicting theories regarding the origin of the coffee plant. Many maintain that the first plants were found in Caffa, Ethiopia, and that, around 1300, it was the Ethiopians themselves who brought coffee to Yemen, where the plant, finding fertile soil, thrived, spreading as far as the eastern coast of the Red Sea and reaching the cities of Mecca and Medina in Arabia.

The spread of coffee was encouraged both by Islam, which prohibited wine as a drink in favour of coffee, and by the Ottomans who, fleeing after the failed siege of Vienna in 1683, left large sacks full of coffee beans in the city. Not to be forgotten is the Boston Tea Party of 1773, when the American colonists, in protest against British imperialism, attacked merchant ships in Boston harbour by throwing crates of tea into the sea, a historic event that encouraged the spread of coffee culture.

Coffee arrived in Italy, in Venice, around 1570, thanks to the Venetian Republic’s trade links with the East. Here, the beans of the Coffea arabica were sold by apothecaries as a medicine, and the price was rather high.

Before long, coffee became a consumer good accessible to everyone, initially amongst the nobility and intellectuals, and only later amongst the common people. The first coffee houses emerged, places where educated men would gather to converse late into the night whilst sipping coffee. Also known as ‘schools of wisdom’, the forerunners of today’s cafés soon became hubs for political dissent, and, fearing they might become hotbeds of insurrection, they were ordered to close. The consumption of coffee soon permeated social, political and religious spheres. The Church initially labelled coffee ‘the devil’s drink’ because it made people uninhibited and for its stimulating and aphrodisiac properties.

L'articolo Discover coffee proviene da Caffè Orlando.

Coffee berries are initially green, then turn yellow and finally red as they ripen, resembling cherries in shape. Ripening is linked to the amount of sugar present in the berry, and this determines the quality of the coffee.
Each fruit, known as a drupe or cherry, contains two beans covered by a membrane called the parchment and another, thinner inner membrane known as the silver skin. In some cases, a single round bean may develop, which is called a Caracolito or Pearl Coffee.

 ARABICA OR ROBUSTA?

The Coffea genus comprises more than 100 species, but commercially speaking, the best known are Coffea arabica and Coffea canephora, better known as robusta.

COFFEA CANEPHORA

It was discovered in the Belgian Congo (now the Democratic Republic of the Congo) in 1800. This plant grows at lower altitudes than Coffea Arabica, in higher or less favourable temperatures, and is more resistant to disease.

This makes the production of Robusta coffee less costly, which is why it is regarded as a product with significant commercial potential.

The flavour is bitter and woody, with notes of burnt rubber, and the caffeine content is very high. It has low acidity and is full-bodied on the palate. The bean is round in shape and has a straight groove running down the centre.

 COFFEA ARABICA

It grows at high altitudes (between 900 and 2,000 metres above sea level) and requires a constant temperature of 20°C. It is less hardy than Coffea Canephora; for example, it cannot withstand drought, continuous rain, frost or strong winds.

It is a very high-quality coffee, accounting for three-quarters of global production, although it requires more careful processing at a higher cost.

Sweet flavour, rich and fruity aroma. It has a low caffeine content. The bean is elongated and oval in shape, flatter than the Robusta bean, and has an ‘S’-shaped groove running down its centre.

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