Hints for the preparation

Above all, one of the most important things to be borne in mind is the freshness of the powder. We advise to purchase a quantity of beans that is sufficient for two or three weeks only. If the beans are already ground, the coffee should be consumed within five days from the opening of the packet, kept in a cool place and protected against humidity, in a hermetically closed box. The recommended dose for each cup is a well-filled soup spoon.

There are different methods of preparing coffee.

Infusion

This is the principle of Turkish coffee, in which the coffee reduced to powder and mixed with water and sugar is boiled three times successively in a pan with a wide base and narrow neck. It is then left to rest so that the powder settles on the bottom of the vessel, then it is served in small cups without filtering.

Maceration

With this method the coffee powder is left to steep in boiling water for at least five minutes, before filtering.

Percolation

A stream of boiling water passes through the ground coffee. Here the water advances: due to its own weight as in the filter system or in the “Neapolitan” system, or it is pushed by a pressure caused by the steam as in the “mocha” pot.

L'Espresso

A variation of percolation, based on the passing of the water that is less hot, but under strong pressure, that gives a more concentrated coffee, dense and velvety, covered in its cup by a thick frothy hazelnut colour cream.