Coffee extraction

Estrazione caffè.

Italian coffee consumers can be divided into two categories: lovers of the “espresso” and those who prefer “mocha” ( coffee percolator ).

Recently, however, with the advent of household espresso coffee-making machines, habits have been revolutionised and there is now a widespread curiosity for different methods of extraction and  coffee tasting.

Extraction methods are numerous and very often unknown.

The following is an overview of the possible ways of household extraction and ways of enjoying coffee in every moment of the day.

Method based on hot infusion

Place 6/8g of coffee powder for each cup ( medium-large ground beans are better ).

In the meantime, bring 220 cc of water for each cup to the boil. Leave it to cool for a minute before pouring it onto the powder so that the temperature of the initial infusion does not exceed 96°. Mix with a spoon until a slight froth appears on the surface and then close it with the plunger lid. Leave it to infuse for 4/6 minutes and then start to lower the plunger delicately: it is thanks to this movement that the powder deposits on the bottom and the liquid that filters through the metallic net remains limpid.

Cafe recommends our Coccoloso and Furioso blends.

Percolation method

14g of light roasted coffee, thickly-ground, 100% arabica or mostly-arabica for 250cc of water.

Heat the water to a temperature of about 90°/95°.

Position the filter paper on the carafe by folding it into 4 and attaching it to the sides firmly. Pour the ground coffee into the filter paper moistening it with a little water. At this stage, some small bubbles should appear, a process called “blooming”, which is essential in liberating the coffee gases.

Leave this pre-infusion for about 30 seconds and then slowly pour the rest of the water in a circular motion trying to moisten all of the coffee well ( the ideal time-length of this operation is about 4 minutes ).

Wait for the dripping to stop and then remove the filter.

The coffee is then ready to be served and it is possible to enjoy the scents, aromas and characteristics of the blend.

Cafe recommends mono-origin light roasts: Guatemala, Nicaragua, Monsanto or Honduras.

The mocha coffee machine is to be found in every Italian house.

Fill the tank with cold water being careful not to exceed the level of the valve.

Don’t press the coffee powder in the filter.

Remove the mocha from the gas-ring before the coffee gurgles, meaning just before all the coffee has come up completely.

Cafe recommends our Vivace and Coccoloso blends

Turkish coffee is prepared with an Ibrik, the copper pan where 2dl of water, 4 spoonfuls of Turkish coffee powder and 4 spoonfuls of sugar are poured for 4 cups.

Put the Ibrik on the gas-ring and leave it to boil. When the coffee begins to simmer and a froth begins to form on the surface, take it off the gas-ring and put the coffee froth into the 4 cups with a spoon. Replace the ibrik on the gas-ring for a moment, making sure that it doesn’t boil and then serve in the cups, without mixing so as not to flatten the froth.

Cafe recommends mono-origin Santos

This is a novelty in the extraction of coffee and was invented about 10 years ago and is slowly gaining popularity all over the world.

It is equipped with a filter paper, a cylinder and a piston, used for pressing. With this extraction you get a type of coffee that is very similar to that of the mocha.


18 g of coffee for every 250cc of water, although these doses can be modified in accordance with individual tastes.

Water temperature can also be variable but it is usually advisable to use a temperature that is lower than that of other extractions.


Insert the coffee into the cylinder, equipped with a filter on the bottom, put the water into infusion, in 2/3 moments and then press with the piston for about 20/30 seconds so as to filter the coffee.

Cafe recommends our 100% arabica blend of the m’ama range

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