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Preparation methods

The perfect espresso consists of about 25-30ml of water and should be extract in about 25 seconds. To obtain a full flavor and a fine crema, using 8g of finely ground coffee, by which the 93 ° C hot water is pressed under a pressure of 9 bar per espresso.

The preparation of a Perfect Espresso is possible with different types of machines and brewing methods. But here’s a specialist tip from head coach and coffee expert Frank Minten:

Brew Alfredo espresso with a twist!

With its broad variety of products, the Alfredo espresso and coffee selection promises something for everyone, whether it’s 100% arabica beans, sophisticated arabica/robusta blends, or robusta through and through. To put it differently, the range covers every taste from Verona and Milan to Sicily.

I would like to give you a taste of these varieties – brewed with a twist. The original grinds and brewing method, with hot (but not boiling!) water, have come back into vogue and are now an absolute standard.

The “Karlsbad Coffee Pot” method:

A porcelain coffee pot with a porcelain filter (with a fine mesh sieve) brews coarsely ground coffee without a filter. All of the coffee’s oils and fats – the main source of its aroma – make it to the cup, rather than clinging to the filter. A sumptuous taste experience. Our Alfredo Primus Omnium, Alfredo Caffe and Alfredo Super Bar varieties are perfect for this brewing method.

A daring venture, brewing an espresso variety as a filter coffee, but the high content of delicate arabica – up to 100% –makes it particularly suitable.
Naturally, we have it in both decaffeinated and Fair Trade versions – Alfredo Decaffeinato and Alfredo Futuro are perfect varieties for the Karlsbad coffee pot.

The French press method:

For this, we choose a typical French press grind (somewhat coarser than for filter coffee). The ground coffee releases its flavour in the water, right in the pot. After brewing for about 3-4 minutes, depending on individual taste, the coffee grounds are pressed to the very bottom of the pot with a mesh press. Alfredo has several varieties that are ideal for this method too: Primus Omnium, Alfredo Caffe, Alfredo Super Bar and Futuro for those who like a bolder taste. For a hint of mocha, try Alfredo Tipo Bar. The aromas develop their full potential, since this method does not use a filter either. The Alfredo varieties are therefore ideal for these filter-free original brewing methods.

Tip: Add a pinch of fresh-ground cardamom to the coffee just before serving!

Espresso pot or dual-chamber method:

A brilliant idea for harnessing the power of steam pressure. I am talking about the classic “Minna” espresso pot familiar to us all. Strictly speaking, this doesn’t brew espresso, but rather a somewhat stronger coffee that is made primarily from a finer grind.

Water is poured into the lower chamber of the aluminium coffee maker. On top of that goes the basket, filled with ground coffee. Finally, the actual pot, with its central tube, is screwed on. The boiling water rises, extracts the ground coffee, and collects in the pot.

Italians say that when the coffee screams (that’s what the pot sounds like when it bubbles and hisses), it is ready to serve. For this brewing method, the Alfredo varieties I prefer are Super Bar, Tipo Bar and especially Alfredo Cremazzurro, which is almost 100% robusta. This is the right variety for anyone who likes a bold, smoky cup of espresso with a hint of chocolate.

Sweetened Espresso!

Generally, a good coffee or espresso does not need sugar. But sugar can soften or even hide the occasional error in brewing. Personally, I recommend using unrefined raw sugar, which has ingredients that I find intriguing. Here too there are different varieties to choose from: golden granulated, demerara, muscovado light, and molasses.

Their flavours run the gamut, from neutrally sweet to honeyed or slightly caramelised, through to a smoky hint of liquorice. They all give the ideal boost to the taste of the coffee or espresso. Try one and pique your taste buds!

Always remember: It’s very important to us that you think of the coffee, espresso and flavouring ingredients both as luxury products and foodstuffs. Then, and only then, will you be able to enjoy them as a true gourmet.

It’s about the milk too

The type of milk you use or its fat content do not necessarily make for the perfect milk froth. It actually has to do with the amount of protein in the milk, and the milk temperature during the frothing process.