Coffee Preparation Methods

To enjoy a good time with a cup of coffee, choose a brand carefully. Café La Jacoba Linea Oro Reserva Especial, with its citric notes (Orange, Mandarin, and Grapefruit) and its sweet notes (Brown Sugar Loaf, Caramel, Honey) with an extraordinary balance between acidity and sweetness and a pleasant and prolonged after taste will offer you a new experience with each preparation method.

La Jacoba coffee. A unique and exclusive beverage enjoyed by palates interested in discovering the mysteries of coffee.

Chemex Method

Chemex is a classic and elegant extraction method designed by the German chemist Peter J. Schlumbohm in 1941.

Get ready to make coffee as truly professionals do.

  1. Grind size. To obtain a high quality extraction a medium grind is used. Coffee must be seen coarse and not like sand. An overly coarse grind will result in under-extraction and too fast dripping.
  2. Coffee dosage/brewing time. Extraction should be according to taste. Be mindful that Chemex produces light body coffee so you might wish to start with 12 gr of coffee per 150 millilitres of water (12 gr/ 150 ml). You may increase the amount of coffee or use less water to achieve your preferred flavour.
  3. Water temperature. Water temperature must be between 90ºC and 96ºC at the time of pouring over coffee.
  4. Brewing time. Brewing time for Chemex is between 3 and 5 minutes depending on the pouring technique and grind type.

V60 Method

Created by Hario, a company founded in Tokyo in 1921. The name of the method comes from vector 60, the 60 degrees angle of its funnel. The V60 was first manufactured in ceramic and glass, then in plastic and finally in metal.

The last edition is the copper coffee dripper. It was designed to create a better extraction.

Spiral ribs featured in this method go upwards toward the surface within the funnel allowing release of air, maximising the expansion of the coffee grind.

  1. Grind size. The type of grind affects the body of the coffee. If you use a fine grind (similar to table salt), water doesn’t go through easily extracting more components and making coffee more concentrated.
  2. Coffee dosage/brewing time. The recommended dosage for this method is 10 gr of coffee / 120 ml of water. Start pouring double the amount of water to the amount of coffee in the V60 and then allow it to expand. You must then wait 3- to 45 seconds. Pour water in circles. In general, it takes between 2 and 4 minutes.
  1. Water temperature. Heat good quality water to 90ºC to 96ºC
    Rinse the filter thoroughly; this helps to remove paper taste and also to warm up the V60 and the container. If they are not warm enough, temperature goes down quickly and coffee is not extracted properly.
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FRENCH PRESS (COFFEE PLUNGER)

The French press despite having a name associated with France was originally designed by an Italian from Milano, Attilio Calimani. Manufacturing materials progressively changed until the tempered glass or plastic plungers that are so popular today.

  1. Grind size. A coarse grind size is suitable for this method.
  2. Coffee dosage/brewing time. Este 2. This method is aimed at professional tasting. This is because the mesh that acts as filter only separates the ground coffee from the water, so all coffee components go through, resulting in a complex and deeply aromatic cup.
    To make coffee using the French Press you need to use 10 gr of fresh coffee beans coarsely ground per 180 ml of hot water (10 gr coffee/180 m water).
  1. Water temperature. Temperature between 85°C and 90°C.
  2. Brewing time. Add the coffee on the mesh, stir with a plastic spoon, coffee in contact with water releases gases such as CO2, put the lid on without plunging, leave it for a maximum of 4 minutes to allow brewing, remove the lid and stir again before plunging, start plunging slowly and pour all coffee once ready otherwise it takes a bitter flavour because of contact time with the sediment.    

SIPHON METHOD

It was invented by Loeff of Berlin in 1830. These devices have been in use for over 100 years in many parts of the world and were very popular until the mid 20th century.

  1. Grind size. Use a medium size grind, not so coarse and not so fine. This is essential for the cloth filter to work properly.
  2. Dosage. 30 gr coffee/ 500 cc of water.
  3. Water temperature. Pre-heat water before pouring it in the siphon, this helps make the process quicker. Then with the burner the water reaches boiling point and due to pressure difference the water moves upwards to where the coffee is and commences brewing. Then the heat source (burner) is removed and the coffee descends through the filter and the beverage is ready. The importance of this method is that the water will always remain at the same temperature making for a very even brewing during the whole process.
  4. Brewing time. After 2 to 3 minutes, coffee will condensate and extract all its properties.
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