The Filter and Espresso Methods for the Advent Calendar
One of the questions we frequently receive after the beginning of the pre-sale of our coffee advent calendar is the question of preparation.
So here is the technique I suggest, in filter and then in espresso.
First of all, a coffee advent calendar is an inspiration of the famous chocolate advent calendar. Since we work closely with the Chaleur B Chocolat team, we also wanted to recreate the experience in a coffee version.
The concept of the coffee version is simple: 24 boxes containing 20g of coffee beans that will allow you to prepare a 340g cup with a ratio of 1:17 (one part coffee to 17 parts water) each day.
For the espresso adventurers at home: a single espresso with a 40% ratio of 20/50, 20g of coffee for 50g of extraction. I will talk more in depth about this below.
Each coffee will be specially roasted and hermetically packaged in a small reusable jar that will preserve its freshness. In addition, a technical sheet will be available for each coffee.
I would also like to point out that the coffee tasting experience is much better with slow brewing methods such as the filter. You will have an optimal experience with a filter preparation.
Espresso is for us a "coffee experience" type of preparation method that still allows you to get a glimpse of the profile and terroir of a coffee. However, since the contact time is quite short and the pressure high, some aromas will be difficult to perceive in an espresso shot. Add to this the complexity of the interrelation of extraction parameters, different technologies, etc. The risk of a bad extraction is high even with the best equipment.
That's why I prefer a filter method for tasting coffee.
You will find the links to get the accessories at the end of this part if you want to equip yourself.
YOU CAN USE THE SAME RATIO, BUT YOU WILL HAVE TO ADAPT THE GRIND AND THE METHOD.
And of course, you can contact us to discuss this.
The calendar will only contain coffee beans, you will have to grind the coffee just before your preparation.
For the adjustment of the grind, here are some guidelines with different models.
The grind for a controlled flow filter method should be "medium +" so roughly a little larger than table salt. That is to say a granulometry of 400-800 µm, often called filter-medium or filter basket.
Adjustment of the mills:
|Baratza Sette 30/270||#22-25|
|Cuisinart||#4-5 / Medium + 1-2 points (On DBM) / #10-12 (On CBM)|
|Bodum Bistro||# 6-8|
If your grinder does not appear in this list, adjust it to the center. Try a first preparation with a test coffee and then adjust.
Filter Method: Ratio 1:17
1. Rinse the filter and warm the filter holder.
2. Grind 20g of coffee.
3. Level the surface of the grind bed by gently shaking the brewer.
4. Heat water to 97°C/207°F.
5. Place the cup and filter holder on the scale, then tare on the scale.
6. Start the timer.
7. (0:00 min) Pour water on the ground coffee for pre-infusion, 60g of water.
8. Shake the brewer slightly in a circle (6-7 turns) to completely wet the ground coffee.
9. (0:45 min) After 45 seconds of pre-brewing add the 2nd stage of water, up to 210g, making a circular motion with the kettle spout near the surface.
10. When the water is halfway down, add the last stage, up to 340g.
11. Gently shake the brewer with a circular motion (2-3 turns) to even out the grind bed.
12. Let the water flow through the filter.
* Pay attention to obtain clean filter walls at the end of the extraction (except for traces of fine dust) and a flat grinding bed which will indicate a correct preparation with no channeling in the ground coffee.
Your brew should always take less than 5 minutes. Adjust the grind as needed
The coffees on the calendar are light roast coffees with some variation in some cases. The brewing temperature can therefore remain constant at 97°C/207°F.
To see an example of this preparation, you can watch a world-renowned expert, with whom we have been collaborating for a few years, perform this technique here:
Required accessories and our suggestions:
12-16 oz. cup: Remember to warm the cup before starting the preparation.
Our suggestions: our mugs
A mill: Our mills
A scale: Our scales
A kettle: Our kettles
The suggested filter holder: Kalita Wave 2
Filtres for the Kalita : Filtres
And our other filter suggestions: Other Suggestions of Filter methods
The preparation of an espresso is always a perilous process, often without realizing it because of certain equipment that over-simplifies the preparation, at the cost of a little known compromise on the quality of the coffee.
The 24 coffees in the calendar are what we call tasting coffees. However, we have put it together with a thought for those who would like to prepare these coffees as espresso.
Several coffees have been chosen for their profile and preparation method that will give satisfaction in espresso. Several coffees including natural, honey process, anaerobic fermentation will come out very well in espresso. And for the more typical, washed, denser coffees, your extraction parameters must be impeccable. Which is a big challenge for a daily coffee change.
If you want to use it in espresso, I recommend that you use a fixed ratio during the whole process, i.e. a ratio of 40%, 20/50.
20g of coffee for 50g of extraction or 15g for 37.5g, etc.
With 40%, the espresso is not too short nor too long, and still allows to distinguish the profile.
For the grind, you will have to adjust it with a coffee other than those in the calendar, and keep it fixed during the process. With only 20g, it is impossible to pass a few doses to calibrate the extraction.
We remain available to support you during the tasting if you have any questions.