Tip for brewing our coffees.
1.Weighing the amount of beans.
Weigh 7 grams of beans per cup of coffee. Because there can be ‘grinding loss’ (because coffee remains in the wheels of the mill, for example), it may be a little more, 7.5 grams for example, or even 8 grams. For two cups of coffee, rounding off to 15 grams is our advice.
2.Grinding the beans.
Use an electric or manual coffee grinder to grind the beans so that you can easily brew the coffee using a traditional filter coffee maker, Pour Over, Chemex or Cafetière, for example. In this way you never run the risk of the expensive coffee being mixed with ‘normal’ coffee in your fully automatic coffee machine. There are also fully automatic machines with a separate powder tray for ground coffee. We recommend experimenting with these before using expensive exclusive coffee.
Then grind the beans. This does not have to be very fine, a so-called espresso grind is good. Better a little coarser than too fine. In the video on this page you can see the grind we use.
3.Next, put the ground coffee into the cafetière.
The amount of water.
Our advice is to use between 125 and 150 milliliters of water for each 7 grams of ground coffee beans. When using our Bialetti cafetière, you can easily use ‘2 cups’ of water (this is 300 milliliters) in combination with 15 grams of ground beans, for a good result.
4.When the water is boiled and no longer ‘bubbles’ it can be added in the cafetière. When using our Bialetti cafetière, you can simply use ‘1, 2 or 3 cups’ of water, otherwise you can use a measuring cup to add exactly 150 milliliters per cup of coffee.
Once the water has boiled and settled, you can pour it over the ground coffee already put in the cafetière. Caution:
> Do not stir the cafetière after adding the water.
> Let it stand for at least 4 minutes. Longer is also allowed, not shorter.
> It is recommended to preheat the cafetière and the cup with boiling water.
All our coffees have a delicate taste. In other words, refined.
Kopi Luwak Coffee is very mild in flavor due to the process. The enzymes in the Civet cat’s digestive tract break down the proteins, causing the coffee to lose its bitterness. This makes the coffee “tea-like” and so clear you can see through it. This is regardless of the ratio of coffee to water. It is the property of the coffee.
Black Ivory Coffee has this effect even more than Kopi Luwak. The digestive tract of elephants is many times stronger than that of a Civet cat, so the beans are more processed by strong enzymes. Also, the digestive system of an elephant takes much longer (12 to 72 hours) so the beans have more time to be “mixed” with other nutrients from the special blend prepared by the Mahout’s who care for the elephants.
Shonora Specialty Coffee is also delicate in taste, although this coffee has gone through a “normal” harvesting process, i.e. not through the digestive tract of an animal. But, Specialty Coffee is also a special type of coffee, because these are coffee beans of very high quality. The taste is a bit stronger than Kopi Luwak and Black Ivory Coffee, but it still has a more refined taste than most other coffees. This is also due to the mild roast.
30 grams of ground beans. 4 cups of coffee*.
50 grams of ground beans. 7 cups of coffee*
100 grams of ground beans. 14 cups of coffee*
35 grams of unground beans. 4 cups of coffee*
50 grams of unground beans. 7 cups of coffee*
100 grams of unground beans. 14 cups of coffee*
*The number of cups of coffee is a guideline.