Coffee is prepared by steeping coffee in hot water, then a fine mesh filter is pressed down to separate the grounds from the brewed coffee. This method tends to accentuate the depth and body of a given coffee due to the insoluble particulates (grinds).

Brewing Instructions

• Bring water to a boil. Preheat press.
• Grind coffee; add 2 level tablespoons per 6 oz. cup.
• Pour water just below boiling, over grounds.
• Stir, and submerge the grounds below the coffee surface.
• Steep for 3-4 minutes, plunge, and serve immediately. If unable to consume immediately, transfer to a pre-heated carafe.

Good for all coffees however, a paper filter tends to reveal a certain polish or clarity thereby highlighting brighter/fruity/floral notes. Body is generally diminished slightly.

• 1-2 cups     Brew time 2 minutes
• 3-4 cups     Brew time 2 ½ minutes
• 5-6 cups     Brew time 3 minutes

Brewing Instructions

• Use 8-10 grams ( 2 tablespoons) of fresh ground coffee to 6 oz. of fresh filtered water.
• Once water is just under boiling, pour just enough to saturate the grinds, wait about 10 seconds then slowly pour remaining water over grinds.
• Stir and allow brewing to finish.

Water starts in the lower chamber, airtight chamber (most commonly glass), which is heated creating pressure. This pressure forces the water up through a central tube into upper chamber containing ground coffee. After the coffee steeps, the pot is removed from the heat, which then cools, creating a vacuum. This vacuum then sucks the brewed coffee from the second chamber back to the first, leaving spent grounds in the top chamber.

Vacuum pots are not the most user friendly brewing method and might not be suited to novice brewers. It must be stressed that this method requires the operator's fullest attention. It takes an almost artisan/alchemist approach including time and patience to achieve excellent results. When executed properly the results are sublime!

This method tends to produce coffee that is ultra clean with a certain transparency not unlike herbal tea. There is very little particulate so body is generally less pronounced but it is still very flavourful. Although it is suitable for all coffees, it is great for exploring hidden layers of a wide variety of coffees.

Brew time 3-4 minutes.

Brewing Instructions

• Use 1 tablespoon to 6 oz. of water. Have a spoon ready.
• Fill bottom chamber with fresh filtered water to desired level. Be aware that best results will be achieved by brewing at least half a pot to a full pot.
• Option: To speed up heating time- with a kettle bring water to just under boiling. Pre-heat bottom chamber of brewer with warm water. Then fill bottom chamber to desired level.
• Caution! Do not allow hot water to come in contact with a cold glass vacuum brewer. Use warm water or heat gradually. Breakage may occur and cause serious injury.
• Make sure filter is in place and attach top chamber to the bottom chamber. Make sure there is a good seal between the two. Add ground coffee to the top chamber.
• Place brewer on a heating element on medium high heat and wait for water to make its way into the upper chamber. When it is about ¼ full reduce heat to low and quickly stir to saturate grinds. Be aware that the water will move quickly at this point. Try and prevent the brew from bubbling up too vigorously. Leave simmering for a minute, give one final stir and remove from heat source. The brewed coffee should start to make its way back into the lower chamber. This should take 30- 45 seconds.
• Carefully remove top chamber and place on stand safely.
• Serve immediately.

Coffee is made by water being forced through coffee by means of a boiler to produce a concentrated and heavier bodied cup close to espresso.

A steam powered espresso machine is essentially an electric version of a stovetop espresso maker with a steam wand. It has a valve both for brewing and steaming. Mild medium roasted coffees to dark roasted coffees are generally recommended.

Brewing time: 1-1:15 mins

Brewing Instructions

• Ensure stovetop is clean. Fill bottom chamber (boiler) with fresh filtered water up to the indicator line.
• Use a suitable, freshly ground coffee and fill the filter chamber up so that it is slightly mounded, and then level the surface off using your finger. Lightly tamp the coffee and allow space for the coffee to expand during brewing. Wipe the rim and threads of bottom chamber of any loose grinds.
• Screw top chamber on snugly. Place onto a heating element with the lid open on medium-high heat.
• Within a few minutes the first trickles of coffee can be seen. When the top chamber is half full, turn element on low until all the water has passed through the coffee. Do not leave the stovetop on the element after brewing- otherwise your coffee will taste bitter.
• Serve immediately. For an americano add water just under boiling or for a caffe latte add milk that has been warmed in a saucepot. (be careful not to scald the milk!)

Recommended Coffees

• Causeway Fantastico
• Espresso Malinal
• Sumatra Mandheling
• Decaf Fantastico
• Guatemala Coban
• Brasil Anesio Contini
• Ethiopia Kaffa Forest
• Mexico Malinal Nayarita
• Yemen Mocha