Trips
JAVA – The strength of the nature
Every trip, every Country and platation provokes beautiful excitements. In Indonesia, I saw some platations at the foot of important and “alive” volcanos; they seem to be big watchman! You will surely are afraid of them, but you feel an incredibly energy coming out of them. You really feel “wacthed by them” or sometime protected, it’s a really strange feeling!
All the land around the volcanos is very rich, the vegetation is luxuriant. It’s a garden. The coffee plants could grow among tobacco plants, with a sort of mutual Exchange.
What we love most in travelling is to meet the producers and their families. The Indonesians are very friendly and they welcomed us in a very touching way. And we surprisingly “recognize” these aspects in their coffee: sweet, soft, very well processed and selected.
We are very lucky in doing our job! After so many years, we are still excited in diving our hands in the raw coffees, in such a beautiful nature and in improving our knowledge by travelling through a lush biodiversity…
Filter Coffee
Manuals Filters
Also called “single server”, one of the most known is Hario® V60.
Preparing filter-coffee with this type of percolator first of all requires placing the specific paper filter into the filter holder, then pouring it with hot water in order to remove any smell and, at the same time, heating the percolator. Then add the roughly ground coffee into the filter and, once levelled, pour the water previously heated up to 90-95°C.
The first part of the poured water, almost double of the weight of the ground coffee, will be used for the so-called “blooming”, an operation mainly required to prepare the coffee powder for the extraction and to get a more aromatic drink. After one minute, you can pour the rest of the water until the ideal proportion between water and coffee powder is reached, in accordance with your personal taste.
After the percolation process, coffee is ready to be served.
No pressure
The “Napoletana”
Or this extraction coffee has to be roughly ground, in order to let water leach smoothly from the powder.
Fill up with natural mineral water the part of the coffee maker that will be put on the stove; it is better to pre-heat the water in order to reduce the permanence on the stove and “stress” the coffee less.
Insert the filter previously filled up with ground coffee, and then close with the spout this part of the coffee maker.
When some water starts leaking from a specific hole on the wall of the boiler, it is time to switch off the heat and turn the coffee maker upside down as the water will have reached the boiling point. After the time required for the water to leach from the coffee powder, it can be served. Low temperature and lack of pressure give a drink full and rich in its taste; even if it is less dense than the moka pot, most typical “burning” smells are avoided.
No pressure
Turkish coffee
Turkish (or Greek) coffee is prepared in the typical copper coffee maker called cezve or ibrik.
Coffee needs to be ground very subtly in this process, at the point to get a powder similar to icing sugar.
You have to put the coffee powder into the percolator, add natural mineral water and then bring it to a boil.
As soon as it boils, you’ll get a rich and very thick cream; then add sugar according to your taste and repeatedly heat to boiling. Serve directly from the ibrik, allowing the coffee powder to settle at the bottom of the cup before drinking.
