- Add 2 tablespoons of fresh course ground coffee to french press per 200 ml of water.
- Pour the hot water slowly and in a circular motion into the pot, and stir gently.
- Put plunger into the pot, stopping just above the water.
- Let stand for 3-5 mins
- Slowly press the plunger down
- Boil water (205F) first as this will save time. Meanwhile, grind your coffee beans to Medium Fine, using a 1:3 ratio to water
- Remove the top of the Moka Pot and basket. Fill the bottom with the hot water making sure the level stays below the safety valve
- Put your ground coffee in the basket and level it out without patting it down
- Place the basket back in the Moka pot, with the spout down
- Carefully screw the top onto the bottom
- Put the pot over a low to medium heat
- When the pot starts gurgling, your coffee is ready. remove from heat and serve
- Fold paper filter and put it into your Chemex with the thicker side toward the spout
- Rinse the paper with hot water, then discard the water. This gets rid of the paper taste, while pre-warming the Chemex
- Grind 25g of coffee beans to medium course and place it in the filter.
- Gently pour in about 1/4 of the water, just off the boil. It helps to pour the water in a circular pattern from the outside of the filter towards the centre
- Stir to make sure all grounds are wet and wait 30 seconds (this is called the bloom)
- Slowly pour the remaining water in three batches
- Once brew is complete, lift out the filter, gently swirl, pour and enjoy
- Pour 120g (milliliters) of water into the 2-cup Cezve
- Grind 14g of coffee to a very fine powder and pour it into the water. It is much more concentrated than regular coffee, using a 1:9 ratio
- Place the Cezve on the stove and let it sit. After 30 seconds, stir the grounds into the water. Around 1 minute you should see small bubbles, but do not let it boil, lift up if it does
- You want a thick foam in the Cezve. Raise or lower the heat as needed to hit this mark. Let the foam rise till it reaches the very top then remove completely from the heat, around the 2 1/2 min mark
- Quickly pour the coffee, grounds and all, into two small cups. Let the coffee sit for another 2 1/2 minutes to finish brewing and cool down. This also allows most of the grounds to settle in the bottom of the cup
- Kick it up a notch by adding a pinch of spices to your coffee grounds before brewing, such as cinnamon, nutmeg, lavender, or cardamom