Infusion22 October 2015
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.