Coffee Production

1. The type of bean which is more expensive and considered to be a better quality by some people.
4. Pressurized water is passed through the ground beans to extract the coffee.
5. This should be at 96°C.
8. Coffee is added to a jug, boiling water is poured over the top and finally a fine strainer is pressed down over the coffee.
10. The type of bean grown more widely across the world in a slightly warmer temperature.
11. Extracted coffee shots are preserved in a foil container which is then pierced, hot water is added under pressure and the best flavour is achieved.
12. Before coffee is added you should do this to remove chemical residue.

2. The golden liquid formed on top of the extracted coffee. The sign of a great coffee extraction.
3. Use steam pressure from boiled water in the lower section to pass through coffee grounds in the mid chamber of the pot. Brewed coffee then sits in the higher chamber.
6. Coffee is added to the cup, milk can be added first to prevent coffee from becoming bitter, and finally water is added.
7. Hot water is poured evenly over coffee grounds in a paper filter. With gravity, the brewed coffee drips slowly and directly into a cup or pot.
9. This type of roasted bean will give the best flavour.