Office Brewing Guides | La Cabra Coffee
Brewings Guides
Moccamaster
We like to work with Moccamaster produce an easily controlled ‘automated’ pour over filter brew. With stable and consistent water quality a Moccamaster can do the rest of the work. This style of brewing helps to emphasis the body and mouth feel of a coffee whilst highlighting the delicate and depth in flavour.
Moccamaster
Data
Our starting ‘brew ratio’ for this method is 70g whole beans to 1Lt ratio filtered water. Simply scale this recipe up or down if you wish to brew a larger or smaller serve. If you wish to brewer a small volume go slightly finer in the grind and if you want to brew a larger server adjust your grind coarser.
Method
1. Weigh out 70 grams of whole beans. On a Wilfa Uniform Grinder grind on setting ’20’ for a medium coarse filter grind.
2. Make sure the brewer isn’t turned on or activated. Pour filtered water into the water brewing chamber, using the provide guide to measure 1Lt.
3. With some remaining water rinse the paper filter. Then add the ground coffee and tap gently on the side to ensure the ground coffee is evenly distributed.
4. Turn on the Moccamaster, wait for the water to heat, boil and begin to dispense onto the coffee bed.
5. After the few ‘pulses’ of water after around 20 seconds, with a spoon gently stir the coffee bed. Make all the grounds are wet and with nothing dry around the edges.
6. Allow the brewer to continue to dispensing water until complete.
Brewings Guides
French Press
This traditional brew method uses an immersion style where the coffee grounds and entire brewing water are kept in contact for specific brewing period time to steep together. After which we apply pressure to seperate the coffee grounds from the brewed coffee. What remains is a filter brew, highlighting the inherent acidity and clean flavours of a coffee, whilst maintaining a structured body and round mouthfeel.
French Press
Data
Our starting ‘brew ratio’ for this method is 70g whole beans to 1Lt ratio filtered water. Simply scale this recipe up or down if you wish to brew a larger or smaller serve. If you wish to brewer a small volume go slightly finer in the grind and if you want to brew a larger server adjust your grind coarser.
Method
1. Weigh out 65 grams of whole beans. On a Wilfa Uniform Grinder grind on setting ’18’ for a medium coarse filter grind.
2. Take filter water and fill a kettle with variable temperature function. Set the temperature to 96 degrees.
3. Add the ground coffee to the French Press. Place on a scale, start a timer and begin to add water. Pour gently, using circles to at the beginning to ensure all the coffee grounds are wet. Then continue to pour in the centre until you reach 1Lt / 1000g on the scale. This should take 30 to 40 seconds.
4. Place the lid on top and wait for 4 minutes. Once the time is complete remove the lid, gently with the back of a spoon break the surface and stir the left to right twice.
5. Place lid back on top of the Stempelkande and begin to press down. Serve and Enjoy.
For more information contact us at:
wholesale@lacabra.dk or +45 29 83 04 11