The Basics of Slow Brewing
The art of enjoying coffee doesn't end with drinking it; it begins with brewing it. Slow brewing methods such as the piston coffee maker, Hario V60, Aeropress, Italian coffee maker and Chemex have become established morning rituals. These techniques also offer unparalleled control over the brewing process, allowing you to customize each step to your own preferences and extract the most nuanced flavor profiles from the coffee beans.
TIPS FOR GETTING STARTED
About temperature
Depending on the degree of roast, we suggest using a different temperature to achieve a balanced extraction. For dark roasting, we recommend between 85° and 90°, for medium roasting, between 90° and 95°, and finally, for light roasting, between 96° and 100°.
About accessories
Depending on the method(s) you choose, you'll need some essential accessories. Here's a concise list:
All methods
Quality coffee, freshly ground
Filtered water
Variable-temperature kettle
Coffee scale (precision 0.1g)
Timer
Percolation methods
Coffee filters (V60, Aeropress, Chemex)
PLUNGER COFFEE MAKER
The plunger coffee maker, commonly known as the French Press or Bodum, is the simplest gentle brewing method, allowing total immersion of the coffee in hot water. This extracts pronounced flavours. The coffee is left to brew for several minutes before the plunger is lowered slightly, retaining the grounds in the coffee maker with its metal filter. The result is a rich cup of coffee, retaining essential oils and fine coffee particles.
Recipe
Brewing time: 8:00-10:00
Quantity of coffee: 20 g
Quantity of water: 300 ml
Grind: Medium-coarse
Method
1. Preheat the press with hot water, then discard the water and place 20g of freshly ground coffee.
2. Start a timer and add 300ml hot water, pouring it all over the ground coffee.
3. Leave to stand for 4 minutes.
4. Stir with a spoon to break the crust, taking care not to hit the glass wall.
5. It is possible to remove the foam and grains remaining on the surface with the spoon.
6. Replace the lid on the coffee maker and use the plunger to lower the filter to the water level.
7. After 8 minutes, pour the coffee into a cup without pressing the press.
HARIO V60
The Hario V60 is a Japanese-designed cone-shaped brewer for controlled, uniform coffee extraction. Thanks to its precise 60-degree angle, the user places a filter in the V60, adds coffee and pours hot water in circular motions. The filtered coffee flows drop by drop into a cup or carafe, producing a clear, aromatic cup.
Recipe
Brewing time: 2:30-3:30
Quantity of coffee: 18 g
Quantity of water: 270 ml
Grind: Medium-fine
Method
1. Insert paper filter and moisten with hot water. Drain hot water from container.
2. Place 18g of medium-fine coffee in the infuser and shake gently to level.
3. Start a timer and add 60 ml of water in a spiral pattern, aiming to wet all the coffee. Swirl the infuser to saturate the ground coffee.
4. Wait 30-45 seconds and then pour in 70 ml water.
5. Wait 30 seconds, then pour in a further 70 ml.
6. Wait 30 seconds before pouring the remaining 70 ml to reach 270 ml in the container. Rotate the v60 to level the grounds and allow to drain. Infusion should take between 2:30-3:30.
Recipe
Brewing time: 3:00
Quantity of coffee: 15 g
Quantity of water: 225 ml
Grind: Medium-fine
Method
1. Place the infuser in a regular position on a container and insert the Aeropress filter.
2. Start a timer and add 200 ml of water, aiming to wet all the coffee.
3. Immediately place the plunger on top of the Aeropress, about 1cm inside to prevent the coffee from dripping.
4. Wait 2 minutes.
5. Holding the assembly, gently rotate it to bring the beans to the surface.
6. Wait another 30 seconds.
7. Press down gently to let the coffee flow for about 30 seconds.
ITALIAN COFFEE MAKER
The Italian coffee maker, also known as the Moka Pot or Bialetti, is a coffeemaker designed for use on the stovetop. It brews coffee by passing boiling water, pressurized by steam, through the ground coffee. The resulting coffee is intense and rich, a little less concentrated than an espresso, but just as tasty.
Recipe
Brewing time: 5:00
Quantity of coffee: 18 g
Quantity of water: Fill to valve
Water temperature: 100°C
grinding:
Light roast: Fine
Medium roast: Fine-Medium
Dark roast: Medium-Fine
Method
1. Fill the basket with 18g of freshly ground coffee.
2. Fill reservoir with boiling water up to depressurization valve.
3. Place the basket in the tank and screw the tank securely to the top with a cloth.
4. Place the coffeemaker on a low-temperature heat source with the lid open to observe the brewing process.
5. Coffee will begin to brew. Reduce the heat to a minimum or remove from the ring partially and remove the coffeepot when large bubbles are visible.
6. The brewed coffee should result in between half and two-thirds of the volume of water used in the reservoir. Transfer to a cup immediately.
CHEMEX
The Chemex, designed in 1941, is a heat-resistant glass coffee maker renowned for its elegant hourglass shape. Combining both filter cone and serving vessel, it uses particularly thick filters that retain much of the coffee's oils, producing a cup with a clear, nuanced taste.
Recipe
Brewing time: 3:30-4:30
Quantity of coffee: 30 g
Quantity of water: 450 ml
Grind: Medium
Method
1. Open the square chemex filter from the fold and place the lined side over the spout.
2. Wet filter with hot water and discard water.
3. Place 30g of freshly ground coffee and gently shake the chemex to distribute evenly.
5. Start a timer and pour in 150g of water in concentric circles for 30 seconds.
6. Wait until 1:00, then pour in another 150g of water for 30 seconds.
7. At 2:30, complete the infusion by pouring in the remaining 150g for 30 seconds.
8. The infusion should run between 3:30 and 4:30. If too fast or too long, adjust the grind.