Tips

Originally a brewing method which arose in Italy in the 19th Century, espresso quickly spread to become the foundation for all of the most popular coffee drinks in the world; cappuccino, latte, flat white, americano, macchiato and many more.

The Machinery

Finding a good, reliable domestic espresso machine can be difficult. Unfortunately, it seems to be that the more you pay, the more reliable the machine you get. Because of the heat and the pressure involved the machinery needs to be well made and robust. Certainly be prepared to part with a few hundred pounds to get something good enough for the job. Glenfinlas Coffee sell three excellent and reliable domestic espresso machines which are the only ones to be manufactured in the United Kingdom and have served us well for many years!

The Coffee

As with most brewing methods, there are no hard and fast rules for what constitutes the best coffee with which to make an espresso but at Glenfinlas Coffee, we would recommend using a very dark roasted coffee. Because dark roast coffees are roasted longer and at higher temperatures, the natural sugars and oils that are present in the beans become caramelised producing a delicious, sweet shot of espresso. In addition, the natural fats and oils rise to the top to give you a lovely, rich crema. In our web shop, you will find two great dark roast blends: Italian Roast and Dolomiti Blend which will make fantastic shots of espresso at home.

The Method

Essentially, making or 'pulling' a shot of espresso is forcing very hot water through very finely-ground coffee for a relatively short period of time. As a brewing method, it is the shortest way to extract coffee (for more info, see our advice on grind and how to make the perfect cafetiere). The standard volume of ground coffee for one shot of espresso is 7g (though this can vary) which should then be placed in to a warm filter holder - don't worry about using exactly 7g, a heaped soup spoonful will be fine. Ensure that the ground coffee has been flattened - water will follow the path of least resistance so try and get the ground coffee as level as possible in the filter holder so that the shot pours evenly. Now the coffee needs to be pressed down or 'tamped' into the filter holder firmly. Try and do this as flatly as possible and at the end give it a little twist before you finish, just to flatten-off the coffee. It's important to tamp firmly as if the coffee isn't packed down tightly enough the water will pass through too quickly resulting in a weak, under-extracted espresso.

Now you can place the filter holder in to the machine. Before doing this, wipe any excess ground coffee from around the top of the filter holder and run a little hot water through the machine. Place the filter holder in to the machine (there should be two 'lugs' in which the two 'ears' on the filter holder will fit) and secure by turning firmly to the right. It's important to ensure that the filter holder is fastened securely as, if not, coffee grounds will be forced out over the edge and in to the cup or at worst the filter holder may be forced out of the machine entirely (and over your clothes and kitchen floor!).

The Espresso Shot

The perfect shot of espresso should take between 25 - 30 seconds to pour. Too quick and it will be limp and under-extracted, too slow and it will taste bitter and burned. It should be a steady, slow flow changing in colour from light and creamy to a dark honey giving you a delicious-looking crema at the end (Italians give an espresso three distinct parts: the heart and the body with the crema signifying the soul). Once the shot has been poured, don't let it sit for more than 30 seconds as it will become flat and tasteless. Drink it reasonably soon after pouring or if you are adding hot milk then try and have it ready and waiting and then you are all set to enjoy a delicious coffee at home!

If you’re unsure how to choose the correct grind of coffee for different brewing methods then this handy article should give you a bit of guidance in a bid to making that perfect cup of coffee.

First of all, it’s important to make sure that you grind the coffee as close in time to brewing as possible as when coffee beans are ground they start a process of oxidisation and begin to lose their flavour rapidly.

The Grind

There are essentially five different grinds that are used for different brewing methods, these are:

• Infusion Grind (Coarse)

This is rough and quite chunky with visible grounds of coffee. This is the grind that is used for a cafetiere (French press) or percolators. The ground coffee we sell at Glenfinlas Coffee has been ground for use in a French press.

• Medium Coarse

This can be described as having the texture of rough sand and, along with fine, is the best grind to use with drip filter machines with a basket.

• Medium Fine

Smoother than medium and with the texture of sugar. Use when using a drip filter machine with filter paper.

• Espresso Grind (Super fine)

Almost as fine as flour but not quite. Use this one for all Espresso based drinks

• Turkish grind (Very Fine)

A very powdery consistency, as fine as flour. Use for making Turkish Coffee!

The grinders

In order to achieve these different levels of grind, there are two principal types of grinder in use. The first type, and most inexpensive, is the blade grinder. It has two blades, like propellers that sit in a bed at the top of the grinder usually with a clear plastic lid. The beans are poured in to a certain level and when the lid is placed back on, a button is pressed and away you go! The plus points to blade grinders is certainly they’re lower price tag and handy size however you can never really achieve a very fine grind so it’s best to use them for a cafetiere.

For a much finer, more consistent grind you will need a burr grinder. These have two rotating plates (burrs), one on top of the other, which can be moved up and down to adjust the level of the grind. The coffee beans are loaded into the top of the grinder and then fall down on the plates resulting in a more reliable, really fine grind (plus it’s a lot quieter!)

Of course, it’s all about personal preference but hopefully after buying your beans, with these tips you can go on to create your perfect cup of coffee!

We are often asked how to make the best brew of coffee in a cafetière. In this article we will give you a few hints and tips to ensure you get the most out of this brewing method.

See our coffee page for award-winning speciality and flavoured coffees. For a great range of cafetières and other brewing equipment visit our accessories page.

Using a cafetière, also known as a French Press or a Plunger, is a great way to make a delicious brew of coffee. The coffee produced in this simple way is heavy and thickly flavoured with a strong aroma. It is a method widely used for tasting and comparing coffees, as it allows the full spectrum of flavours in the fresh coffee to be developed in the cup.

Technically speaking, a cafetière is a very simple piece of equipment; an open coffee pot with a fine mesh that allows the coffee ground to be separated from the brew when the plunger is pressed. However, coffee can often be brewed badly in a cafetière. By following these simple instructions you will get the perfect brew every time:

Preheat the Cafetière

Similar to a teapot, in order to get the best brew heat the cafetière using a small amount of hot water.

Use coarse-to-medium ground coffee

Using the correct grind of coffee is essential to getting a great brew in a cafetière; if you’re grinding coffee yourself make sure you set your grinder to a coarse-to-medium setting. All ground coffee sold by Glenfinlas Coffee is suitable for use in a cafetière.

Use two level tablespoons of ground coffee per mug

This is the ideal amount to use to get the full flavour of the coffee, if you prefer it stronger add a little more.

Bring the water to the boil and allow it to cool for thirty seconds

Using water slightly off the boil ensures that the flavour of the roasted coffee is not altered.

Place the ground coffee into the cafetière and pour a little water over the grounds and swirl them through it.

Pour in the rest of the water

Place the lid on the cafetière with the plunger fully raised

Allow the coffee to brew for four minutes

Gently press the plunger down all the way

Be careful to press the plunger down straight, if you try to push from an angle some coffee grains may escape into the brew.

Pour and enjoy!