• Print
  • Bookmark


Coffee preparation methods from around the world

Filter jug for the preparation of American coffee
Filter jug An American-style filter coffee can also be prepared with a filter jug, which is similar to a French press but without the plunger.

The ideal quantities for this type of preparation are: one tablespoon of coffee per 6 oz (3/4 cup) of water.


Plunger The plunger, which is also called a French press or a cafetière, is a glass cylinder with a plunger filter in the lid, used to prepare an American coffee.

The plunger, which is also called a French press or a cafetière, is a glass cylinder with a plunger filter in the lid. It can also be used to prepare American-style coffee.

Hot water and ground coffee are added to the cylinder, and the plunger is then pressed down for a few minutes.

The secrets to preparing coffee with a plunger includes the following:

1) Pre-heat your cups and the cafetière with boiling water.

2) Fill the plunger with very hot, but not boiling water, as this could ruin the flavor of the coffee.

3) Use one tablespoon of ground coffee for each person/cup.

4) Close the lid (plunger) and allow to stand for about three minutes.

5) Use the plunger slowly, without pressing excessively.


Plunger for the preparation of American coffee

Red moka coffee pot
Moka pot The moka pot is ever-present in Italian homes.

It consists of a bottom chamber which is filled with water, a filter where the coffee is added, and a collecting chamber where the brewed coffee ends up after passing through the funnel.

The hot water passes through the filter with the ground coffee to produce the beverage through percolation.

The three secrets for brewing an excellent coffee through this method of preparation are:

1. Fill the bottom chamber with cold water, and do not exceed the level of the valve.

2. Do not press the ground coffee in the filter.

3. Remove the moka pot from the heat before the coffee gurgles; in other words, before the coffee is all out.

Espresso Espresso means "made on the spot", to underline the particular method of brewing the coffee under pressure in a professional machine.

The first espresso machine prototype dates back to 1855 and was presented at the Universal Exhibition in Paris.

This particular extraction method yields a very concentrated beverage with an intense flavor and aroma.


White cup for espresso coffee

Copper Ibrik coffeepot for Turkish coffee
Ibrik Turkish coffee is prepared using a copper pot called an ibrik. To make Turkish coffee for four people, you'll need to use 20ml of water, four full teaspoons of Turkish ground coffee and four teaspoons of sugar.

Pour the water into the Turkish coffee pot, add the sugar and the ground coffee and stir gently. Put the coffeepot on the burner and let it come to a boil. When the coffee starts to bubble and gets foamy on top, remove it from the burner. Using a teaspoon, put some of the foam into four cups. Put the coffeepot back on the burner for a few seconds, but do not let it boil. Pour the coffee into the cups carefully to avoid ruining the coffee foam.

Jebena The jebena is an Ethiopian ceramic coffee pot with a spherical base, inside which water is boiled with coffee and various flavourings, such as black cardamom pods, ginger root, cinnamon, salt or even butter.

For 10 people, you'll need one litre of water, 16 full teaspoons of Arabica coffee, half a teaspoon of black cardamom seeds and sugar to taste.

Pour water into the jebena and set it on the burner or, if possible, on hot charcoal. When the water starts to boil, gradually add the ground coffee. Add ground spices if desired and gently swirl the jebena to blend the brew. Let it stand for at least five minutes, or up to a maximum of 15 minutes for a more concentrated coffee. Strain the brew into ceramic cups and serve.

Ethiopian ceramic coffeepot Jebena