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Ideaology coffee
lecture

  • hand drip

  • moka pot

  • Syphon

  • Aeropress

  • Latte art

hand drip

The hand drip rituals allow the brewer to control the speed of the water flow and the time water coming contact with the grounds, which always enable the most unique cup every time you brew.

Water : 88-90 °C

Coffee grind : medium

Brewing ratio (Ground coffee : Water) : 1:12

Equipment :
Dripper
Filter
Kettle
Grinder
Timer

Brewinng Steps :

  1. Pour over a small round of water to ground coffee evenly, make sure that all the ground are completely wet.  Then allow the coffee to sit and bloom for 10-20 seconds.
  2. Start pouring water to the ground from the centre towards the edge with concentric circles and then return to the centre again.
  3. Keep pouring the water until you reach the desired coffee volume.
  4. Remove the dripper from the pot.

moka pot

A Macchinette del caffe ( literally ” small coffee machine ” ) invented by Alfonso Bialetti in 1933! It’s a great and easy  way to brew expresso-style coffee over the stove top, i.e. With the very smart and tiny mechanical  which produces  proper steam pressure to brew coffee which is very close to espresso.

Water : 90-92°C

Coffee grind : Fine

Brewing ratio (Ground coffee : Water) : 1:8

Equipment :
Moka Pot
Kettle
Heater

Brewing Steps :

  1. Fill hot water into the bottom pot and ensure the water level below the valve.
  2. Put ground coffee in the filter and screw the upper part to the base pot tightly.
  3. Switch on the heater or put onto a stove and start brewing, keep the lid open.
  4. The coffee will start coming out from the centre post.
  5. Turn off the heater after all the coffee going up to the upper pot.

Syphon

Vacuum effect, vapour  pressure  pushes the water from the bottom chamber  to the upper chamber to brew the coffee via a very stable water temperature, and with the work of gravity and drop in pressure,  coffee is then pulled back to the lower chamber through a filter and you can find a very clean cup!

Water : 90-92 °C

Coffee grind : medium

Brewing ratio (Ground coffee : Water) : 1:12

Equipment :
Syphon
Stirrer
Heater
Grinder
Timer

Brewing Steps :

  1. Put hot water to the lower chamber of the syphon.
  2. Place the soaked filter to the bottom of the upper chamber of the syphon, ensure it is properly positioned and centered.
  3. Put the upper chamber to the lower chamber and make sure to leave a tiny gap in-between the two chambers and switch on the heater.
  4. Start the heater, and reposition the upper pot firmly to the lower pot when the temperature reaches 90-92°C.
  5. Put the ground coffee into the upper chamber once water has come up from the lower chamber, then stir the ground coffee and reduce the heat and keep the water at a steady temperature.
  6. After 50 seconds, switch off the heater and stir the ground coffee again.
  7. Remove the upper chamber when all the coffee drops into to the lower chamber.

Aeropress

A light weight plastic cylindrical apparatus with airtight rubber plunger allows the right amount of water and pressure being pushed through the ground.

Water : 90-92°C

Coffee grind : medium

Brewing ratio (Ground coffee : Water) : 1:12

Equipment :
Aeropress
Stirrer
Kettle
Grinder
Timer
Scales

Brewing Steps :

  1. Warm up all the aeropress parts and filter paper.
  2. Pull the plunger to the end point of the chamber.
  3. Put the ground coffee into the chamber and pour hot water in.
  4. Measure the weight of the water and ground coffee to ensure the ratio is correct.
  5. Stir the ground coffee and let the coffee sit and brew for about 50 seconds, then  secure the cap with filter paper onto the chamber.
  6. Revert the chamber and press the plunger slowly to extract the coffee.

Latte art

Coffee can also be enjoyed aesthetically, apart from taste!  Different designs are  created by pouring steamed milk into the espresso. Sound easy? Yes, it is! Just practice and get the milk right!

Equipment :
Espresso machine
Milk pitcher

Brewing Steps :

  1. Extract a shot of espresso into a cup.
  2. Steam milk with the wand until a smooth and silky texture is achieved.
  3. Pour the milk into to the espresso slowly and ensure the milk is incorporated with coffee evenly.
  4. Keep pouring until the volume has reached around half of your cup.
  5. The white art will come out while keep increasing the milk.

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