Freshly brewed coffee still tastes best. It’s very easy with an espresso maker, French press or hand filter and also creates awareness for better coffee. I have never understood why a coffee from a fully automatic machine is preferred to a freshly brewed one. When Nespresso suddenly moved into my friends’ households, I almost fell away from the faith. Overpriced coffee in aluminum capsules that only work in an overpriced coffee machine and also cause a gigantic waste problem. Stiftung Warentest estimated the amount at 5,000 tons of capsule waste in 2015.
If you love coffee, you should spend more time preparing coffee. Get up ten minutes earlier in the morning, inhale the scent of whole coffee beans, grind the coffee and pour it into the espresso maker in good portions. It has a meditative character – and is also a wonderful morning ritual. A dull pressure on the coffee machine button cannot keep up. Not to mention the taste. The better the quality of the beans that you use, the better. You can often get good organic coffee from fair trade directly from your trusted roastery – just ask. You can also find recommended coffee in many supermarkets and health food stores.
The espresso maker – an Italian original
The espresso maker is a classic that can be found in every Italian household. As the first espresso machine for at home, its invention in 1933 triggered a small revolution: Until then, the popular hot drink in Italy could only be enjoyed in public coffee bars. The espresso maker – also known as the mocha pot – does not generate enough pressure for a real Italian espresso with a fine crema (and therefore shouldn’t actually be called espresso), but the coffee still tastes good. A classic espresso maker brings about 1.5 bar. The Brikka – a further development of the classic espresso maker from the Bialetti brand – manages a whopping 6.5 bar. For comparison: A portafilter machine works with a pressure of up to 15 bar.
The whole thing is very simple: fill in water at the bottom, insert a sieve, fill completely with espresso powder and smooth out the powder. Place the jug on the stove over medium heat, when it sizzles and sizzles, the espresso is ready.
French Press – for better coffee
Another environmentally friendly way of making coffee is the French Press, also known as a stamp press jug or press stamp jug, push-through jug, Bodum jug or cafetière. The manual coffee maker was probably invented in France at the end of the 19th century. It was patented in 1929 by the Italian designer Attilio Calimani, and his compatriot Faliero Bondanini developed it further. She experienced a hype with us in the 1990s – and for good reason. The coffee from the French press tastes more intense, fuller and less “clean” than that from the filter machine. A metal sieve takes on the role of the filter in this type of coffee preparation. Because the coffee powder is in contact with the water longer, significantly more coffee oils and fats are transferred to the finished coffee.
Here, too, the preparation is child’s play: Pour coarsely (preferably fresh) ground coffee powder into the French Press, pour hot water on it, let it stand for four minutes, put on the lid and press down the sieve. Enjoy immediately, this is how coffee tastes best.
Filter coffee – the easiest way to prepare coffee
The hand filter is without a doubt a classic in coffee preparation. With the grandparents you can usually find it hidden somewhere in the closet, it had to give way to the modern filter coffee machine. Baristas swear by filter coffee – if you use the right technique. For coffee preparation you use about 60 grams (9 tablespoons) of medium to finely ground coffee powder per liter of water. Before use, you can briefly rinse the paper filter with hot water from the kettle – this will remove any paper taste and the filter will also have a good temperature.
After boiling, it is best to let the water cool down to 90 degrees for a few minutes, this way you prevent fine coffee particles from burning and your coffee becoming bitter in taste. First, pour just enough water on the powder to cover it and let it swell for 60 seconds. Then add water in 100 milliliter steps, advises the expert.
Karlsbader Kanne – coffee preparation with tradition
The Karlsbader jug is a real eye-catcher. It is also used to prepare filter coffee, is made entirely of porcelain and does not require any paper filters or other additives. There is also the Bayreuther Kanne, a new edition of the Karlsbader Kanne in a modern design. The Karlsbader or Bayreuth jug consists of four parts: the jug itself, a porcelain filter, a water distributor and the lid. The preparation is very simple, the coffee is pleasantly mild. Heat the water to 95 degrees, coarsely grind the coffee (we recommend a grinding degree of 9 or 10). Pour coffee into the filter – you calculate about 10 grams or 1.5 tablespoons of coffee per cup – and distribute. Put on the water distributor, pour in water, let it swell for 30 seconds and then pour in more water.
Kamira – espresso maker for lovers
The Kamira can almost be described as a novelty. The Italian inventor Nino Santoro developed a very simple machine with it to bring the classic espresso from the portafilter machine into the home kitchen. The result is impressive: an espresso that has a nice, somewhat coarse-pored crema despite the comparatively low pressure (around 3 bar) – and tastes good.
The application is quite simple. With the valve closed, water is filled into the storage tank, the valve is opened and it is allowed to run down into the water tank. Fill the portafilter with espresso powder, insert and close the valve. Then the cooker comes on the stove and within a few seconds espresso flows from the portafilter directly into the cup. When the desired amount is reached, slowly open the pressure relief valve, done.
The espresso maker is handcrafted in Italy, costs around 80 euros and, according to the manufacturer, is practically indestructible. Espresso fans will definitely have fun with it.