HOW TO...

Learn methods and process to get the best from your coffee.

Mocha Coffee Technical

The Plunger “ French Press”

This method relies on boiling water being poured over coffee grounds placed in a glass beaker, whereby the ground coffee is in contact with the water for a desired time extracting body, aroma and all the essential flavours from the ground coffee.

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Mocha Coffee Technical

The Plunger “ French Press”

This method relies on boiling water being poured over coffee grounds placed in a glass beaker, whereby the ground coffee is in contact with the water for a desired time extracting body, aroma and all the essential flavours from the ground coffee. The coffee grounds are then separated by a fine filter mesh that is plunged through the brew forcing the grounds to the bottom of the beaker.

The liquor produced by the plunger is very rich with a slight sediment texture. It can be quite strong but not as full bodied like an espresso.

The Plunger consists of basically 2 parts:-

  1. The glass beaker with handle attached.
  2. The lid with the wire filter mesh attached to the plunge rod.

 

Brewing Method

  •   Preheat plunger and cups with hot water, empty plunger and leave hot water standing in cups.
  •   Place desired amount of ground coffee into plunger beaker, 1 dessertspoonful per cup, medium to coarse ground coffee is more suitable.
  •   Pour water just off the boil into plunger for the required number of cups. Stir coffee ensuring all the coffee grains are moistened. If you wish to make a full pot of coffee, fill to a level not more than 20mm from the spout.
  •   Replace the lid on the beaker with the filter raised to a point just below the spout and let the coffee sit for some minutes, depending on the strength you prefer.
  •   Place plunger on a non slip surface. Whilst holding the pot by the handle place thumb on lid to further secure lid during extraction, gently push the plunger downwards to the bottom. Occasionally the plunger may become difficult to plunge down, if so, gently pull the plunger upwards about 1 cm and continue to slowly depress.
  •   Your coffee is now ready to serve. To ensure a better crema, pull the lid up just enough so that the strainer connected to it has a gap between the spout, now pour even amounts of crema into each cup.

Cleaning: Dismantle the plunger filter and wash all parts including the fine mesh ensuring all the coffee oils are removed.

 

Mocha Coffee Technical

The Italian Stove Top Espresso maker / Caffettiera

The Caffettiera / Stove Top Espresso maker originated in Italy. The liquor produced from this coffee maker is very strong and full bodied. ( similar to an espresso / short black ). The coffee grains are placed in a metal filter holder whereby hot water and steam pressure passes through extracting the flavour, aroma and body.

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Mocha Coffee Technical

The Italian Stove Top Espresso maker / Caffettiera

The Caffettiera / Stove Top Espresso maker originated in Italy. The liquor produced from this coffee maker is very strong and full bodied. ( similar to an espresso / short black ). The coffee grains are placed in a metal filter holder whereby hot water and steam pressure passes through extracting the flavour, aroma and body. The coffee grains texture actually restricts the water flow until enough pressure is produced to work its way through and extract real full bodied espresso. Hence a fine grind is more suitable (not pulverised). Unfortunately as the coffee grains are moistened and the extraction starts occurring, the heat and water pressure continually increase and tend to spoil the “crema”.

The Caffettiera consists of basically 3 parts:-

  1. The top half, where the brewed coffee is collected.
  2. The bottom half (base) where the cold water is poured into.
  3. The filter basket where the finely ground coffee is placed.

Brewing method

  •   Preheat cups
  •   Fill the base with cold water until level with the safety valve.
  •   Place filter basket into the base, if water is showing on filter basket, tilt base over sink and pour out excess water.
  •   Fill filter basket level to the rim with finely ground coffee, gently tamp and wipe any grains off the rim.
  •   Firmly screw the top half onto the base and place on stove with medium heat ensuring handles face away from heat.
  •   As the coffee is being extracted you will hear a steaming sound, once this sound stops remove caffettiera and serve.

Cleaning: Dismantle the caffettiera and wash all parts including the filter basket ensuring all the coffee oils are removed.

Mocha Coffee Technical

Cappuccino maker / Electric Pump / lever driven home espresso

Espresso coffee originated in Italy and was generally consumed standing at the bar. Although many nations have introduced espresso to their culture, none have been able to successfully replicate the stand up espresso bars found throughout Italy.This culture still remains strong in Italy till today. In and out. Express quick.

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Mocha Coffee Technical

Cappuccino maker / Electric Pump / lever driven home espresso

“Espresso a global phenomena

It is the pressure sensitive extraction that amplifies the intensity of all the tasting elements found in this amazing art

"espresso”.

                                                                                Paul Mannassis

Espresso coffee originated in Italy and was generally consumed standing at the bar. Although many nations have introduced espresso to their culture, none have been able to successfully replicate the stand up espresso bars found throughout Italy.This culture still remains strong in Italy till today. In and out. Express quick.

The coffee grains are placed in a metal filter holder and firmly tamped. Water is preheated to approximately 94 - 98 deg. Celsius in a boiler and is forced through the coffee grains at around 8-9 bars of pressure by a mechanical pump or spring loaded piston found in earlier models. The liquor produced in this coffee maker has a beautiful golden “crema”, an intense aroma and a strong full flavour with sufficient body to prepare real cappuccino’s, cafe’ latte’s, e.t.c. The coffee grains texture actually restricts the water flow until the pressured hot water consistently works its way through extracting the flavour, aroma and body. Hence a fine grind is more suitable (not pulverised). The boiler produces ample steam for texturing milk when preparing creamy cappuccinos, silky smooth caffe’latte’s, macchiato’s, flat white’s e.t.c...

The coffee grains texture is the most influencing factor in preparing an espresso and will determine the viscosity of the liquor which suspends all the dissolved solids containing essential oils, flavours and aromas.

It is very important to ensure the correct water temperature and pressure is used as well as the correct amount of coffee. When filling the baskets regardless of size ensure they are filled with a gap of about 4mm from the levelled surface of the tamped coffee grains and the rim of the filter basket.  This ensures that once the pressure is activated, it will force its way evenly through the coffee grains and extract all the richness, essential flavours, aroma and leave a nice golden coloured “crema”. If however the gap between the ground coffee surface and the shower is too large or the grind is too coarse,  the preheated water will pass through the grains quicker resulting in a poorly extracted espresso with a very undesirable taste and a pale thin crema. Too fine a grind or excessive heat will leave a light coloured circle on the crema and an over extracted bitterness. A 30ml espresso should be extracted between 25-30 seconds.

The electric espresso machine consists of a number of parts:-

  1. The unit itself containing the boiler, steam wand, group head, pump/lever and water tank.
  2. The handle.
  3. The single and double filter basket.

This type of espresso maker comes complete with two filter baskets. A shallow basket for 1 cup and deeper filter basket for 2 cups.

 

Mocha Coffee Technical

The Vacuum / Syphon method

This method is a real ritual and treat. This coffee maker is made of glass which allows you to physically see the whole brewing process from the initial moistening of the coffee grounds to the final extraction. The liquor produced is quite unique and flavoursome.

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Mocha Coffee Technical

The Vacuum / Syphon method

This method is a real ritual and treat. This coffee maker is made of glass which allows you to physically see the whole brewing process from the initial moistening of the coffee grounds to the final extraction. The liquor produced is quite unique and flavoursome. It is similar to the plunger but without the sediment and has a pure clean delicate flavour allowing you to taste all the characteristics within the blend. Water is heated in the lower glass pot and rises through the neck of the top glass funnel moistening the coffee grains starting the extraction. As the water travels into the top pot, a vacuum is formed in the lower pot, the pot is then removed and placed on a cool surface and the final extraction occurs when the brewed coffee is drawn through a filter siting in the funnel of the top pot. The coffee grains remain in the top pot and the fresh brewed coffee sits in the bottom pot. The pots are separated and the coffee is ready to serve.

The Vacuum Pot consists of basically 3 parts:-

  1. The top pot (rounded funnel shape), where the coffee grains are placed.
  2. The bottom pot where the cold water is poured into.
  3. The filter.

Brewing method

  •   Preheat cups
  •   Fill bottom pot with fresh cold water 30mm from rim.
  •   Place top pot into bottom pot ensuring a good seal is formed between the neck of the bottom pot and the siphon of the top pot.
  •   Place filter in top pot.
  •   Add desired amount of ground coffee into top pot, 1 dessertspoonful per cup, coarse ground coffee is more suitable.
  •   Place on stove with medium heat ensuring handles face away from heat.
  •   As water temperature increases it expands and starts rising into the top pot moistening the coffee grains.
  •   Gently stir coffee grains ensuring they all become totally saturated.
  •   Once nearly all the water has reached the top pot hot air bubbles will start bubbling through the brewed coffee.
  •   Remove siphon and place on a cool surface. A vacuum has developed in the bottom pot as the water was removed by heat transfer. This vacuum pressure will now pull the brewed coffee down through the filter into the bottom pot and finalising the extraction.
  •   Remove top pot and serve.

Cleaning: Remove filter and wash all parts ensuring all coffee oils are removed. 

 

Mocha Coffee Technical

The Filter

A simple yet effective coffee maker producing a delicate smooth clean liquor. Filter coffee is prepared by means of near boiling water gently poured or sprayed over the coffee grains sitting in the filter

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Mocha Coffee Technical

The Filter

A simple yet effective coffee maker producing a delicate smooth clean liquor. Filter coffee is prepared by means of near boiling water gently poured or sprayed over the coffee grains sitting in the filter. As the coffee is moistened the flavour, aroma and essential solids are extracted and work their way through the filter then drip into a cup or carafe, depending on the style of filter system. The actual filter can be a paper filter or a reusable filter made of a fine metal or linen mesh. There is no sediment as the filter is quite fine and holds back the coffee grains including the much finer particles.

The filter simply consists of 3 parts:-

  1. The plastic filter cone.
  2. The filter paper or re-reusable mesh filter.
  3. A carafe or cup.

Brewing Method

  •   Preheat cups
  •   Place filter into filter holder and spoon in desired amount of ground coffee, 1 dessertspoonful per cup, fine - medium ground coffee is more suitable.
  •   Place filter cone with coffee onto cup or in filter cone holder on electronic units.
  •   Fill water tank with fresh cold water in electronic units and turn on unit. With the simple manual system gently pour water just off the boil onto coffee grains ensuring all the grains become moistened.
  •   Once the brewing cycle is complete remove carafe and serve in electronic units. With the simple manual system remove filter holder from cup and enjoy.

Cleaning: Remove filter from filter holder and discard paper filter with used coffee grains and wash thoroughly. If using a re-useable filter remove coffee grains from filter mesh and wash thoroughly including the filter holder.

Mocha Coffee Technical

GREEK Coffee in a “Briki”

The most simple of all coffee makers. The “briki” is generally a copper pot with tin plating on the inside that is spun into a narrowing taper towards the top of the rim where the spout is, the handle is secured to the pot by pressed rivets.

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Mocha Coffee Technical

GREEK Coffee in a “Briki”

The most simple of all coffee makers. The “briki” is generally a copper pot with tin plating on the inside that is spun into a narrowing taper towards the top of the rim where the spout is, the handle is secured to the pot by pressed rivets.

Today brikia are also made of stainless steel and also baked enamel.

The “Briki” produces a very earthy/muddy liquor but quite pleasant with a thick layer of coffee oil floating on the surface. The measured cup quantity of water is placed into the briki and pulverised coffee and sugar to taste are added into the water. The ingredients are gently mixed until they dissolve and the pot is then heated on a stove top. As the mixture heats up the flavour, body and aroma start developing. The mixture continues to extract all the essential solids as the temperature continues to rise. The oils start to rise to the surface and the water level also rises, once below the rim the pot is removed and the coffee is served.  The oils which float to the top of the coffee are called “kamaiki”. The art is to serve the coffee with kamaiki in each cup. Avoid letting the coffee boil as this will stew the richness and leave a heavy charred unpleasant taste.

The “Briki” consists of basically one part:-

  1. The briki (coffee pot)

Brewing Method

Greek coffee is ordered as “Pikro” bitter ie: no sugar, “Metrio” medium sweet ie: 1 sugar per demitasse cup or “Gliko” sweet ie: 2 sugars per demitasse cup.

  •   Place desired amount of demitasse cups full of cold water into briki.
  •   Add 1 heaped teaspoonful of pulverised Mocha Coffee Greek Style or Minas-Santos blend per cup into briki.
  •   Add sugar if desired.
  •   Gently stir ingredients until dissolved and place on low heat on stove top with handle facing away from heat source.
  •   Let mixture heat slightly and re-stir and leave on heat source.
  •   As the coffee rises to the rim the oils build up and fold together, at this point remove from heat source and serve ensuring you evenly pour the kamaiki in each cup.

Cleaning: Wash coffee pot thoroughly with mild soap and avoid abrasive scourers as the tin plating will become damaged.

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