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No coffee, no work!

Work doesn't really get started till you've had your morning cuppa. And you often need an urgent pick-me-up again. Rosco Franklin, Roastmaster for Coffee Planet, shows how to brew the perfect cup

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Never leave ground coffee exposed to air for more than ???? minutes.

The CafetiE re, French Press or Plunger is a simple constructed piece of equipment known all around the world by many different names. One of the least expensive coffee brewers available in the market, it is by far one of the most unique in terms of preserving the delicate flavours. This is because of the time left to steep, which releases flavourful volatile oils.

As for the history of the CafetiE re and its place of origin, both the French and Italians stake their claim. Rumour has it that the first CafetiE re started appearing in France in the late 1850s. The coffee pots they used were mostly made of metal. A rod was attached to a metal screen which was used to plunge down the coffee grounds under force to the bottom of the pot before serving. The CafetiE re requires coffee grounds of a coarser grind than that used of for an espresso machine, where the grind is fine or sandy to the touch.

Burr grinders are great for achieving an array of quality grinds for a variety of coffee equipment. Yet when it comes to getting the thicker coarseness of coffee grounds you need for CafetiE re, a simple blade grinder will suffice. CafetiE re coffee is usually stronger to the palate and can end up having more sediment. Depending on where you live in the world, the brewing technique can wary a bit -- from the heat of the water to the time it rests before serving.

Here is the method I find works best for me:

Rosco Franklin, Roastmaster, Coffee Planet

For two mugs

1. Use fresh beans

Open your freshly roasted bag of coffee beans. Check the roasting date for freshness.

2. Grind the coffee

Place two level tablespoons of freshly roasted whole beans into a blade grinder. One tablespoon is roughly equivalent to 5 grams of coffee.

Grind the coffee beans until you get a uniform coarse ground coffee.

Remove the plunger from the CafetiE re and place the coffee at the bottom. Never leave ground coffee exposed to air for more than five minutes, as it starts to oxidise.

3. Add hot water

Using a kettle, brew filtered water at a temperature between 195-205?F, which is just off boiling. Use a cooking thermometer if needed.

Now add the hot water to the CafetiE re.

4. Wait 2-4 minutes

The variance in resting time before plunging the coffee is completely up to the individual. Some will plunge the coffee right away to avoid the bitterness (strength) of the coffee coming through. Whereas others will leave it up to 4 -5 minutes before plunging. I recommend 1-2 minutes to best capture the overall experience of how coffee should be appreciated.

5. Press down the plunger

Press the plunger down slowly and carefully before rotating the lid to open the pour-spout.

Hold down the lid of your CafetiE re as you pour into a pre heated mug.

Leaving in the CafetiE re longer than 20 minutes will soil the coffee.

Don't forget the most important step of all -- sit back and enjoy.

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Publication:SMB Advisor Middle East
Date:Aug 2, 2010
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