You get a drink by infusion. It is the only method where water does not pass through the coffee powder, but stays in contact with it for a long period of time (from 3 to 5 minutes).
Water is not boiling and that allows the coffee after-smell aromas to be exalted. The drink gets a light consistency and an enjoyable and delicate taste.
Heat the water up to 90-95°C, then pour it into the coffee maker, already filled up with the powder of roughly ground coffee. Mix it and close with the cover leaving the piston up.
Leave to infuse for about 3 minutes. Carefully push down the piston completely and then serve.
Clever is a coffee maker which puts together a “French-press” coffee maker and a “pour-over” single server in the same product.
Put the appropriate paper filter into the filter holder, pour it with hot water in order to remove any smell from the paper. Then add some roughly ground coffee into the filter and, once levelled, pour the water previously heated up to 90-95°C.
Stir to ease the extraction phase and then leave to brew; the most appropriate processing time will be determined according your personal taste.
After that, the coffee maker will need to be placed on a serving pitcher or on a “mug” cup; by opening a special valve, set at the base of the filter holder, the coffee will percolate.
Clever’s biggest advantage is to get a clear coffee with no residues in the cup, as it happens with the filter-coffee, and at the same time all in one with the aromatic intensity of a coffee get by infusion.
Siphon is an extraction method launched in 1830, but almost forgotten until today. Coffee making by this method gets really fancy and fascinating.
It is made with two glass cruets put one above the other with a filter in the middle.
Water for the coffee preparation will be put in the lowest cruet, which then will be placed on the specific burner. Gradually the water will heat, thanks to the pressure generated by the vapour, and will pass to the higher cruet.
When half of the water will be passed to the higher cruet, roughly ground coffee will be added by sprinkling and immediately stirred, in order to avoid burnings as the water will almost have reached the boiling temperature.
After the preferred infusion time, you will need to switch the burner off and wait for the coffee to percolate from the filter and return to the lower cruet.
Finally, now the coffee can be served.