Espresso

For specific instructions on how to use your espresso machine to make your espresso-based drinks, refer to your machine's instruction manual.  Following are a few tips and tricks that coupled with time, energy, understanding and practice will give you a perfect cup every time!

• Freshness is key!  Buy your beans in small quantities and regularly.  Coffee is a perishable product, much like fruit and vegies - where possible, buy weekly from your local roaster so that you can enjoy the coffee at its peak potential.

• The four main enemies of coffee are heat, light, oxygen and moisture.  Store your beans in an airtight container, in a cool dark place like the pantry.  Never store your fresh beans in the fridge or freezer (contrary to popular belief!)

• Prime your espresso machine before brewing (refer to your instruction manual).  It is important that the machine is operating safely and correctly.

• Always pre-heat your serving cup or mug with either your machine's cup-warming tray or with hot water.  This will help maintain the temperature of your espresso and slow down the dissipation of the crema.

• Where possible, invest in a domestic grinder so that you can grind your beans on demand.  This will add exponentially to the quality in the cup.  Espresso requires a fine grind (fine enough to restrict the flow of pressurised (8-9 bar), 92 degree water for a period of 25 seconds.

• Fill the filter basket with freshly ground coffee - approximately 7 - 9g of coffee for a single basket and 16-18g for a double basket.

• It should take approximately 25 seconds to extract the perfect 25-30mL espresso.  There should be at least 5mm of golden crema on top.

• When steaming milk, it is essential that you use cold milk straight from the fridge.

• Smaller size stainless steel milk jugs work better (VELLUTO NERO recommends 300mL and 600mL jugs for domestic use).  Fill to halfway to allow for expansion of milk during steaming.

• Avoid moving the milk jug up and down and incorporating large air pockets (big bubbles) in the milk.  The objective is to stretch and roll the milk so that its viscosity resembles pouring cream with a silky, shiny sheen.

• Clip a thermometer to the inside of the jug to measure the temperature as you steam your milk.  The temperature should never exceed 65 degrees, and note that milk burns at 72 degrees which will irreversibly alter the taste of your coffee.

• Never leave the spent grounds in the group handle locked into place as this will burn the coffee.  Knock out your spent coffee grounds into a knockout tube - it should resemble a hockey puck.

• A little time and effort spent on machine maintenance and cleaning goes a long way for making great coffee.  Always use the appropriate espresso machine cleaning products for the appropriate machine and application and follow the supplied instructions.

Plunger / French Press / Cafetiere

• Preheat the glass cylinder and coffee cups by filling them with hot water, while heating more water for the brew.

• Dry the glass and add approximately 1.5 heaped tablespoons of medium/coarse ground coffee per cup.

• Pour water that is just off the boil over the grounds.

• Coffee that is too fresh contains a lot of carbon dioxide and will create what is called a 'bloom' (a large foam on top of your press not unlike the cascading effects of a good head of Guinness!).  The more freshly ground the coffee is, the more it has a tendency to float and resist saturation.  Stir thoroughly to incorporate all the dry coffee.

• The fresh grounds should be steeped for approximately 3-4 minutes.   Where possible, use a timer to ensure an accurate brew time.

• When the brewing time is complete, hold down the lid with one hand and slowly push down the plunger, ensuring that you push straight down (not on an angle) so as to not break the glass or release coffee grounds into your coffee.

• Serve the coffee immediately in a pre-heated cup or mug, and Enjoy!

Note:
- Mesh sieves and glass cylinders can be replaced easily should you require.
- Always clean out both the glass and the sieve thoroughly as left over grinds contain coffee oils that become rancid and can ruin subsequent brews.
- Ensure all equipment is thoroughly dry before storing.

Manual Espresso Pot / Stove-Top Coffee Maker

• Fill the lower chamber of the pot with fresh water up to the bottom of the safety valve

• Insert the filter basket into the base and fill with fine ground coffee.  Use the back of your spoon to eliminate any possible air pockets or gaps around the rim of the coffee and to level the slightly compressed coffee to the rim of the basket.

• Screw the top part of the pot on tightly

• Place the Moka Express on a low to medium heat source.  As the water boils, its steam will start to push the remaining water up through the coffee.  Immediately reduce to a very low heat.

• Coffee will brew in approximately 3-4 minutes (use a timer if possible) and will fill into the top half of the pot.  At this point, most of the water would have left the lower chamber and the bubbling sound becomes more intermittent.

• Turn off the heat, remove the Stovetop Coffee Maker, pour into pre-heated cups or mugs and savour your delicious brew!

Note:
- Never leave an espresso pot unattended (or with no water in the lower chamber) on a hot stove top
- Wash the espresso pot after every use, and ensure it is completely dry prior to storing
- Replace the rubber seal under the upper chamber as required.

Mukka Express - Manual Espresso / Stove-Top Pot with Milk

• Prepare your coffee as you would with the Moka Express, but add milk to the top chamber as per manufacturer's instructions.

• Brew for approximately 3-4 minutes and enjoy!