Espresso

For specific instructions on how to use your espresso machine to make your espresso-based drinks, refer to your machine's instruction manual.  Following are a few tips and tricks that coupled with time, energy, understanding and practice will give you a perfect cup every time!

* Freshness is key!  Buy your beans in small quantities and regularly. Coffee is a perishable product, much like fruit and vegies - where possible, buy weekly from your local roaster so that you can enjoy the coffee at its peak potential.
* The four main enemies of coffee are heat, light, oxygen and moisture.  Store your beans in an airtight container, in a cool dark place like the pantry.  Never store your fresh beans in the fridge or freezer (contrary to popular belief!)
* Prime your espresso machine before brewing (refer to your instruction manual).  It is important that the machine is operating safely and correctly
* Always pre-heat your serving cup or mug with either your machine's cup-warming tray or with hot water.  This will help maintain the temperature of your espresso and slow down the dissipation of the crema.
* Where possible, invest in a domestic grinder so that you can grind your beans on demand.  This will add exponentially to the quality in the cup.  Espresso requires a fine grind (fine enough to restrict the flow of pressurised (8-9 bar), 92 degree water for a period of 25 seconds. 

Fill the filter basket with freshly ground coffee - approximately 7 - 9g of coffee for a single basket and 16-18g for a double basket. 

It should take approximately 25 seconds to extract the perfect 25-30mL espresso.  There should be at least 5mm of golden crema on top. 

When steaming milk, it is essential that you use cold milk straight from the fridge.

Smaller size stainless steel milk jugs work better (VELLA NERO recommends 400mL and 600mL jugs for domestic use).  Fill to halfway to allow for expansion of milk during steaming.

Avoid moving the milk jug up and down and incorporating large air pockets (big bubbles) in the milk.  The objective is to stretch and roll the milk so that its viscosity resembles pouring cream with a silky, shiny sheen.

Clip a thermometer to the inside of the jug to measure the temperature as you steam your milk.  The temperature should never exceed 65 degrees, and note that milk burns at 72 degrees which will irreversibly alter the taste of your coffee.

Never leave the spent grounds in the group handle locked into place as this will burn the coffee.  Knock out your spent coffee grounds into a knockout tube - it should resemble a hockey puck.

A little time and effort spent on machine maintenance and cleaning goes a long way for making great coffee.  Always use the appropriate espresso machine cleaning products for the appropriate machine and application and follow the supplied instructions.

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Plunger / French Press / Cafetiere

Preheat the glass cylinder and coffee cups by filling them with hot water, while heating more water for the brew.

Dry the glass and add approximately 1.5 heaped tablespoons of medium/coarse ground coffee per cup.

Pour water that is just off the boil over the grounds.

Coffee that is too fresh contains a lot of carbon dioxide and will create what is called a 'bloom' (a large foam on top of your press not unlike the cascading effects of a good head of Guinness!).  The more freshly ground the coffee is, the more it has a tendency to float and resist saturation.  Stir thoroughly to incorporate all the dry coffee.

The fresh grounds should be steeped for approximately 3-4 minutes.   Where possible, use a timer to ensure an accurate brew time.

When the brewing time is complete, hold down the lid with one hand and slowly push down the plunger, ensuring that you push straight down (not on an angle) so as to not break the glass or release coffee grounds into your coffee.

Serve the coffee immediately in a pre-heated cup or mug, and Enjoy!

Note:
- Mesh sieves and glass cylinders can be replaced easily should you require.
- Always clean out both the glass and the sieve thoroughly as left over grinds contain coffee oils that become rancid and can ruin subsequent brews.
- Ensure all equipment is thoroughly dry before storing.

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Manual Espresso Pot / Stove-Top Coffee Maker

Fill the lower chamber of the pot with fresh water up to the bottom of the safety valve

Insert the filter basket into the base and fill with fine ground coffee.

Use the back of your spoon to eliminate any possible air pockets or gaps around the rim of the coffee and to level the slightly compressed coffee to the rim of the basket.

Screw the top part of the pot on tightly

Place the Moka Express on a low to medium heat source.  As the water boils, its steam will start to push the remaining water up through the coffee.  Immediately reduce to a very low heat.

Coffee will brew in approximately 3-4 minutes (use a timer if possible) and will fill into the top half of the pot.  At this point, most of the water would have left the lower chamber and the bubbling sound becomes more intermittent.

Turn off the heat, remove the Stovetop Coffee Maker, pour into pre-heated cups or mugs and savour your delicious brew!

Note:
- Never leave an espresso pot unattended (or with no water in the lower chamber) on a hot stove top
- Wash the espresso pot after every use, and ensure it is completely dry prior to storing
- Replace the rubber seal under the upper chamber as required.

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AeroPress™ Coffee Maker

BREWING:
You can make from one to four cups per pressing. Each pressing only takes about a minute, so you can serve a houseful of guests in a few minutes. Just follow these easy steps...

- Remove the plunger and the cap from the chamber.
- Put a micro-filter inside the cap and twist the cap onto the chamber.
- Stand the chamber on a sturdy mug. A glass mug is fun. It lets you watch the process. 
- Put ground coffee into the chamber - one scoop for each espresso or five ounce American cup, up to a maximum of four scoops.

- Grinding Coffee: We recommend drip grind when using two or more scoops because it's easy to push and yields rich flavour. For single-scoop pressings, espresso grind will yield more flavour yet still be easy to push. A funnel is provided for use with a coffee grinder. Use the scoop to measure the beans into the grinder. Grind only the scoops you need for each pressing. Then use the funnel to empty the grinder into the AeroPress chamber.
- Coffee lovers agree that grinding just before brewing is important for great flavour. Remember too, that freshly roasted beans yield a richer flavour.
- Be careful, hot liquids can cause serious injury.
- If you heat the water in a microwave or kettle, experiment with time. About three-quarters of the time to the first bubbles will yield the ideal temperature.
- 75° - 80°C water tastes best. Do not use boiling water.
- Pour heated water slowly into the chamber.
- Measuring and Pouring the Water: The chamber is marked 1, 2, 3, and 4 for the number of scoops of coffee which corresponds to the number of servings.
- With 1 or 4 scoops, just fill with hot water to the number 1 or 4 on the chamber.
- With 2 or 3 scoops you can choose from the bottom of the ovals marked 2 or 3 for a richer brew to the top of the ovals for an average strength brew.
- If Americano or Long black coffee is your goal, use the top of the ovals. For espresso, adjust the quantity of water to brew the strength desired. For latte, use the bottom of the ovals. A richer brew makes the best tasting latte.
- Dribble the water slowly into the chamber for the first few seconds to wet the grounds. Then fill to the desired level. Never fill higher than number 4.
- The plunger can be used to measure water. Just fill to the appropriate number. You can also use the plunger to heat water in a microwave oven.
- Stir the water and coffee together with the paddle for about ten seconds. Plunger Chamber Cap
- Wet the rubber seal and insert the plunger into the chamber. Press the plunger downward. After the plunger has moved a short distance, you will feel the air pushing back at you. Continue pressing gently to maintain pressure and the air will push the brew through the grounds. The plunger will sink slowly and reach the grounds in about twenty seconds for a double, slightly less for a single or slightly more for a triple or quadruple. Then let the coffee drip a few seconds. Invert the AeroPress as you lift it off the cup.
- Pressing slowly is the key to a rich brew and an easy push.  If it feels too stiff, just press more gently.
- If espresso is your goal, you're done. Remember that you can make up to four single servings with each pressing. An easy way to divide multiple servings is with the scoop. Each scoop holds a typical single espresso (about 36 cc).
- You can store espresso as concentrate for use several days later. The flavor will remain smooth because the micro filtering removes all coffee grounds.
- For Americano or Long black coffee, add about four ounces of hot water to each single espresso or eight ounces to each double espresso.
TIP: THE KEY TO A SMOOTH AMERICANO OR LONG BLACK CUP: Brewing espresso and then diluting it with hot water makes a smoother Americano or Long Black cup of coffee than pressing an entire cup of water through the grounds. Pushing too much water through the grounds produces bitterness and acidity. You can store espresso as concentrate for use several days later. The flavor will remain smooth because the micro filtering removes all coffee grounds.
- CLEANUP: Remove the cap, hold the AeroPress over a wastebasket, and press the plunger to eject the "puck" of spent grounds.
- Leave the plunger pushed fully in and rinse the rubber seal. Brush or wipe it to remove the coffee oils. Never put the AeroPress in a dishwasher.
- Always store the AeroPress with the plunger pushed all the way in, or completely removed, to avoid compressing the seal.

- RE-USING MICRO-FILTERS:
Two thousand filters use about as much paper as one city newspaper, so you needn't feel guilty about discarding filters. But you can also re-use each filter many times just by brushing it off under running water. The choice is up to you. When re-using a filter, remove the plunger and twist the cap containing the wet filter onto the chamber. This will keep it flat as it dries and you'll be ready for the next pressing. We included a year’s supply of micro-filters with your AeroPress so you are set for a long time. When you need more filters, visit your local coffee retailer or visit www.aerobie.com.au for information about retailers that sell AeroPress micro-filters.

Aeropress coffee is delicious enjoyed both black or with milk.

Copyright© Aerobie® Inc.

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Hario Techincal 2 Cup Syphon

For a downloadable PDF, click here.

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Hario V60 Dripper (Ceremaic) 2 Cup

For a downloadable PDF, click here
Paper Filters: click here
Hario Buono Kettle: click here