Drip: The most convenient and familiar for North Americans,
½ cup grounds will produce a 12 cup pot.
Infusion: (Bodum/French press): Trendy but tricky, as over-infusion may result in a strong and bitter brew. 1 tablespoon grounds/8 ounces of water. Infuse no longer than 3 minutes.
Espresso: If using a Moka Pot (aluminum stove top maker), pack basket loosely with grounds. Automatic machines may also be used, and depending on the sophistication of the model, will produce a superior brew (through the by-pass chute) —follow the manufacturer’s directions for best results.
Cold Coffee: Add ¼ cup sugar per pot of drip coffee to make it palatable. Add milk or cream if desired, then chill. Serve straight up, or on the rocks.
Coffee Frappé: Fill serving glass ¾ full with ice. Fill glass with chilled coffee. Pour entire contents (including ice) into a blender and blend until desired consistency is reached.
Frozen treats: For every pot of coffee, dissolve 1 cup of sugar and chill. For popsicles, simply fill popsicle molds and freeze. For a Granita, fill a shallow pan or casserole dish, place in a freezer and stir every 20-30 minutes to create a granular consistency. A food processor may also be used to grind frozen blocks or cubes.
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