FREQUENTLY ASKED QUESTIONS


Q: How do I use a filter basket for my coffee?

A:

  1. The fundamental principle of filter coffee is simple: a basket, usually conical, lined with a porous filter. Finely ground coffee is added to the basket, hot water is then poured, sprayed or dripped on to the coffee and the extract drips through the filter into a container below.
  2. The filter types are paper filters, a direct adaptation of standard filter papers used in chemistry laboratories, which can be folded to fit a cone or come in various pre moulded shapes; and “Gold” filters, fine metal or plastic meshes usually built into the cone itself. Electric filter machines usually consist of a tank with a heating element, a water distribution system, a cone to hold the filter and the coffee, a carafe or jug of some sort to receive the brew and a hotplate to keep it warm.
  3. When it comes to choosing between paper or mesh filters, it is better to go for mesh filters, as paper filters preferentially retain the coffee oils which carry flavour and aroma, producing a less complete brew. The mesh filters do not hold back anything from the coffee extract, but may produce more sediment depending on how finely the coffee is ground.
  4. A correct filter grind is finer than that for use with a plunger, but not quite as fine as used for an espresso pot. Any blend or roast of coffee can be used, but we recommend the Coffex Select Blend, which comes in 70g vacuum packs, so that a standard (7-8) cup jug can be made absolutely fresh. The coffee to water proportion is critical, as is the temperature of the water used for brewing. Below are some guides to getting the best out of your filter brewer.

Manual Filters

  1. Use 10g of finely ground coffee per 180 ml cup.
  2. If you’re using a paper filter, wet it with a splash of hot water before adding the coffee. This will cut down on the absorption of coffee oils into the paper.Smooth out the coffee so it sits in the lowest part of the filter.
  3. Bring your hot water to the boil, then remove the heat immediately. Wait 30 seconds for the water to cool to 95 C, then pour a little onto the coffee to wet it thoroughly.
  4. Continue pouring your water into the cone, making sure that it does not overflow.
  5. When all the coffee has dripped through into the jug, remove the filter and serve immediately.

Q: How do I get the most out of my plunger coffee?

A:

In ancient times coffee was prepared using the whole fruits, and only later was it made with just the green beans. In the 13th Century, roasting and grinding of the coffee started to become more common, but the introduction of grinding meant that the brew was full of grounds. This changed in the late 1700s when the infusion method of coffee extraction was invented in France; the coffee was contained in a small cloth bag during infusion. From this humble beginning the French Press or plunger that is so common today evolved.

At its simplest, a plunger consists of a cylindrical jug, a filter with the same diameter as the interior of the jug, and a stick attached to the filter which can be used to push it down into the jug, filtering the coffee from the grounds as it goes. The simplicity of plunger brewing has made it the most popular method used in Australian households; the complications involved mean it’s rarely used at its full potential. The French Press method of brewing, gives a coffee with not much body and a delicate taste and aroma.

To get the most out of a plunger you need fresh coffee, the correct medium grind and the right technique.

  1. Place a dessert spoon of ground coffee per person into a plunger.
  2. Pour near-boiling water into the plunger, stir with a spoon.
  3. Replace the plunger lid and allow to stand; 2 min for a weak brew or up to 5 minutes for a stronger brew.
  4. Holding the plunger knob firmly, slowly depress the plunger knob until it is fully depressed.

Q: Do I get a free machine if I sign up with Coffex?

A:

Unfortunately, no. Although we do offer leasing options for machinery, there is a strict criteria to meet to qualify.

Please call 1300 COFFEE and ask to speak with the Coffex Representative in your area.

Q: I’m a bit intimidated by the Turkish coffee method! What blend works best to capture the traditional Turkish flavour?

A:

Turkish coffee is a very flavourful, strong coffee that is prepared using a traditional Ibrik coffeepot. It is the most traditional process of making coffee, dating back hundreds of years; traditionally the Ibrik was placed in the hot sands of the Mediterranean to provide heat, but a stove has the same effect! In Western countries this method has been superseded by more advanced methods of coffee preparation which remove the grounds from the beverage; however this method produces a very distinctive cup and is well worth trying.

The coffee blend can be of any roast, but it is traditional to use a dark, full-flavoured roast, such as the Coffex Turkish blend. The grind must be as fine as possible, almost a powder.

  1. To prepare the coffee, first place the sugar in the Ibrik; the amount of sugar is dependent on personal preference, but as a rough guide, 2 teaspoons for an 8oz Ibrik is sufficient. At this point you can add a few crushed cardamom seeds in with the sugar; this produces a lively and invigorating flavour in the brew.
  2. Next fill your Ibrik with water up to the level where the Ibrik’s neck begins; the water should not come into the neck.
  3. Next add the finely ground coffee to the Ibrick, allowing it to float on the surface so that it forms a seal between the water and the air; for an 8oz Ibrik use approximately 2 heaped teaspoons of coffee.
  4. Now place the Ibrik on a medium heat source and stay close by! After a few minutes, the coffee should start to foam, growing from around the water level and rising up the neck; just before the foam reaches the top of the Ibrik, remove it form the heat.
  5. Now, carefully stir the foam until it subsides and place back on the heat source. Opinion varies on how many times this process of boiling and settling should be repeated, but 3-4 times is probably sufficient. On the last cycle do not stir the foam back into the coffee; some people profess to love the foam and at this point they would scoop it out into a cup, others detest it and throw it away.
  6. Now let the Ibrik settle for about 30 seconds and then pour the liquid into the cups; be careful not too pour out the sludge at the bottom. Now you can sit back and enjoy the fruits of your labour, which goes particularly well with Baklava; but be careful not to drink the grounds which settle at the bottom of the cup.