Roasting | Grinding | Brewing | Storing

Apart from the traditional south Indian coffee filters (small steel coffee vessels with perforated container on the top...), excellent results can still be obtained using regular American percolators (coffee makers).

Place two appropriate size paper filters (different brands of coffee makers suggest different number of filters - see manufacturers instructions) into the coffee makers basket. Add 2-heaped tablespoons of coffee powder for each cup being made, shake basket gently to level grounds. In other words, 2 tablespoons of coffee powder for 1 cup of water will result in a good brew. The amount of coffee may be adjusted to suit your personal taste preference (for e.g. if you need it more stronger, you can add more coffee powder per cup).

Traditionally, south Indians drink coffee with coffee brew & milk in the ratio 1:3. We have obtained better results using the following milk mixture: Half & Half (cream) & milk in the ratio of 1:1.

Of course, it is finally up to the coffee lover to decide what's best to ravish this celestial drink.

Equipment

: Always use clean equipment, but don't use soap. It can leave nasty residue. Use a scrub brush and little baking soda if needed.

Water

Use clean cold water. Hot water from our tap has been sitting in your water heater. If your water doesn't taste good then your coffee won't. If you're less then thrilled with the taste of your tap water use bottled water.

Temperature

: If your poring hot water into a plunger or other similar apparatus let your water come to a boil and then remove it from the heat for a few movement, letting all the bubbles stop rolling before you pour over your coffee.

Measure

: Use the correct amount of coffee and water. For regular strength coffee, use 2 standard tablespoons for 6 ozs of water. For extra strength, 2 standard tablespoons for 4 ozs of water.

Reheating

: We know that using a microwave to reheat your morning coffee at a little later in the day is tempting and convenient. But this is a poor substitute for fresh brewed. Coffee will stay flavor for and aromatic for about an hour. But after that we recommend you start fresh. If you're bringing your coffee to the work in a thermos make sure it has a vacuum seal.

Moka Express

: Much simpler than its contemporary counter parts. This device has been used to make espresso for over a century. You unscrew the base and fill it with cold water. Pack the filter funnel gently with your favorite espresso grind and put it into the base. Firmly screw on the lid and place it on your heat source. As the water boils pressure forced the stem up though the grounds. When you hear a gurgle all the water has been used and your espresso is ready to be served.

Plunger

: This is an elegant contraption. Put 2 tablespoon of course to medium grind coffee in the glass cylinder. Pour in your hot just boiled water and steer the ground to assure that they are all wet evenly. Place the plunger on top of cylinder and allow the grounds to seep for 4-5 minutes then press the plunger down slowly and serve coffee immediately.

Espresso

: Home espresso machines are usually compact and convenient, not taking too much of shelf space. Filter: It is recommended to warm your post with water then poring hot water just off the boil over your fresh ground bean. A good way to brew light body coffee. Paper filters allow good distribution of water and it's an easy device to clean.

Flip Drip

: This consists of a long cylinder containing a filter basket that allows coffee to pass through the ground and to the serving pot below. There are many different styles to choose from. Some are in one piece some models are in 2 removable sections.

Espresso

: One of the most famous varieties of coffee is espresso. Espresso in Italian means "fast", and this refers to the speed in which espresso is created. Espresso is strong, almost black, and lightly foamed. Espresso is the darkest roast of coffee. Espresso machines force hot water through finely ground coffee under high pressure. This is what makes espresso so tasty. It forces the maximum amount of flavor and body out of the bean. Because espresso is concentrated, many people believe it to have more Caffeine; this however, is a false assumption. Espresso is made with Arabica coffee, which has less caffeine than its darker, stronger counterpart; Robusta.

Cappuccino

: The steam created by the espresso machine is used to heat milk into a foamy, steaming froth and then this is poured over a fresh cup of espresso. One part espresso, one part milk and foam.

Ristretto

: Ristretto means "Restricted" in English. This drink uses only one ounce of water and the usual amount of coffee grounds to make strong, concentrated espresso.

Latte

: A double shot of espresso in a tall glass filled with steamed milk and topped with little or no foam.

Macchiato

: Espresso served in a little espresso cup and topped with a dollop of foamed milk.

Mocha

: One-third espresso, one third steamed milk and one-third cocoa, served in a tall glass.

Aulait

: Equal parts brewed French Roast coffee and heated milk, poured simultaneously, into a café Au Lait bowl

Corretto

: Espresso that has been touched up or "corrected" with a shot of Brandy or Liqueur.

Fresh air is an enemy to coffee. Storing your beans in the freezer when not in use is a good way to keep them fresh, but you must also guard against foreign odors and flavors that could contaminate your beans. If you store you're coffee in the refrigerator it may cause condensation to develop. That is why freezer storage is recommended. If you buy your coffee, shrink raft, don't open it until you are ready to brew it, and then transfer your beans to an airtight container. Whole beans keep their freshness about 3 times as long as ground beans. So only grind that you're preparing to use at that moment. If you buy your coffee canned the aroma and flavor should be protected by the vacuum but again once opened you may want to transfer the coffee into a more airtight container. Coffee that has lost its freshness produces a flat and bitter cup.