Want to Make Better Coffee? - Here's How:
Only correctly prepared coffee will produce that delightful taste.
The cup quality of coffee depends very largely on the care with which it is made.
Roasted coffee rapidly loses quality and aroma from the moment it leaves the roaster, therefore we recommend using only Basils freshly roasted & ground coffee. Ideally between 6 and about 21 days from roasting.
Quantity of ground coffee to use varies from a heaped teaspoonful for each cup of water, depending upon the kind of Coffee, the granulation, kind of apparatus used and individual taste.
Always keep your Coffee in an airtight container away from any heat or direct light - and NOT in the freezer.
Use Earthenware, China or Enamel Vessels.
Do not use Aluminium – as it taints the coffee.
Never boil the water and the coffee together.
The temperature of the water plays an important part in coffee making. The most favourable temperature is from 85C to 100C, as at these temperatures the flavour-giving oils or ethers are not so largely boiled off, and certain changes resulting in bitterness and woody taste are absent or negligible.
Drip or filter methods:
Put the ground coffee into a wire basket or filter paper and pour over hot water that is just off the boil at a steady rate of flow.
It may be repeated, but the process should never last longer than two minutes.
Before placing the necessary quantity of coffee into the percolator the water must be boiled in order that the percolation begins at once. Let the water percolate from five to ten minutes, depending upon the intensity of the heat and the granulation (grind) of coffee.
Use medium ground coffee. Put dry coarse ground Coffee into a open pot and pour over it boiling water. Steep for five minutes, strain through muslin or settle the grounds with a dash of cold water.
Coffee should be served as soon as it is made; otherwise its delicate fragrance is rapidly dissipated.
The flavour of Coffee is greatly benefited by the addition of a little cream with milk when serving a white coffee.
Use a fine to very fine grind. Fill the sieve gasket or group head with 7 – 14g of coffee and follow instructions for your specific machine and enjoy the perfect espresso coffee.
Note: If you're using a double size basket it will need around 18g of coffee on most machines.
Types of Coffees
Traditionally there are three forms of roasted beans:
Dark – espresso / plungers Medium - espresso / plungers / drip filters Light - plungers / drip filters & percolating
Types of Grinds
The selection of the grind can enhance or destroy the overall extraction of coffee from the roasted bean.
Coarse – open pot/ percolators Medium – percolators/ plungers / drip filters Fine – plungers/drip filter / espresso Very fine – espresso Extra fine (pulverised) – Greek & Middle Eastern open pot brewing.