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At Ricca the service does not stop when you purchase your bag of coffee, espresso machine, plunger or other accessories. Ricca is pleased to offer you a few pointers that we trust will assist you achieve that perfect cup of coffee no matter which way you prepare it.

Should you wish to share some of you experiences with us, we would love to hear from you, just drop us a line by E-Mail.

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*Freezing Coffee Beans

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Grind String Coffee Espresso Plunger Stove Top

GRIND
  • Sometimes under estimated grind is every bit as important as the beans you buy or how you prepare your coffee.
  • Beans need to be ground to suit the type of equipment you use to prepare your coffee - for example for a plunger you need a course grind and the espresso machine a medium grind.
  • When your beans are ground they are turned into thousands of particles dramatically increasing surface area exposed to the surrounding air. Hence, your coffee starts to loose aroma and freshness.
  • Ideally beans should be ground on demand, so if you are really serious about your coffee you may wish to consider purchasing a good grinder.
  • Purchase ground coffee in smaller quantities, say 7 to 10 days supply.

STORING COFFEE
  • As soon as you get your coffee home or back to the office place it in an air-tight or preferably vacuum seal container. Place the container in a dry / cool / dark cupboard.
  • We do not recommend keeping coffee in the refrigerator as this is a damp environment. However, you may like to try keeping it in the freezer (dry environment) your coffee grounds or beans. To read the experience of one of our loyal clients please click here

ESPRESSO
  • Medium to dark roasted beans generally give the best result.
  • Always use filtered water.
  • Clean group handle basket and dry with a cloth.
  • Grind is important, you will need to experiment to get it just right for your machine.
  • A finer grind yields a slower pour where a course grind yields faster pour
  • Load the basket tapping the base of the group handle on the bench top to make the load even, tamp-down evenly. Repeat process 2 or 3 times to ensure even compaction and volume.
  • A good indication that the load volume was correct is to inspect after extraction the spent grounds (biscuit) should be moist and firm. Ideally an impression of the shower should be visible where the grounds have been forced up against it.
  • Run a little water through the shower to clear any coffee that may have found its way inside from the previous extraction.
  • Wipe any coffee overflow from the rim of the basket prior to placing the group handle in position on your machine.
  • Water temperature should be in the range of 90 to 95 degrees Celsius for best extraction. Too cool and the oils will not be fully extracted, giving a weak taste and a poor body Too hot and the coffee may burn and taste bitter
  • You will know when you have got the load, tamper and grind right when the espresso coffee pours like honey, almost resisting the flow. The pour should take 20 to 25 seconds, watch it closely when the coffee changes colour it is done.
  • Inspect the crema on your espresso, it should be thick, dark and hold.
  • Milk will take much practice. You should aim for paint like texture with no bubbles.
  • Use fresh (not reheated) milk; fill the jug 1/3 to 1/2 full.
  • Tilt the jug to have the steam tip just on the surface of the milk near the edge.
  • Heat to 60 to 65 degrees Celsius, it is suggested to use thermometer with clip to monitor the temperature.
  • Swirl the milk so as to combine with the foam and tap base on bench to remove surface air bubbles.
  • Pour milk into the espresso in one smooth motion.

PLUNGER
  • Main downside of this method is the resultant cupped coffee is not hot enough for many. Preheating the plunger and cups will assist.
  • Coffee grind is important, a course grind is recommended.
  • Use 8 to 10 grams (one tablespoon full) of coffee per cup.
  • Let boiling water come off the boil before pouring onto coffee grounds. Ideally temperature should be in range 92 to 95 degrees Celsius Too hot and you risk a bitter result.
  • Stir grounds into water.
  • Brew for 4 minutes.
  • Ease straining disk down to the coffee grounds.
  • Pour and enjoy.

STOVE TOP
  • This method relies on boiling water and steam forced through the coffee; as a result you may find the coffee a little bitter compared with alternative methods.
  • Ensure the stovetop is cleaned between each brew.
  • Fill and tamper the funnel in much the same way as described under espresso, giving a lighter tamper is generally best.
  • A good indication that the load volume was correct is to inspect the spent grounds they should be moist and firm. Ideally a slight impression of the holes in the base of the espresso holding tank should be visible i.e. the grounds have been forced up against it.
  • The water tank should be filled with fresh filtered water to just below the breather valve (Note: Do not attempt to adjust this valve).
  • Place on a low heat, if using on gas cooker flame should be “kissing” the bottom of the pot.
  • Once pressure has built sufficiently to force the coffee to flow into the holding tank, carefully lift the lid to observe the colour of the extraction. Once it starts to change colour the espresso is done, remove from heat.
  • The water tank should not run dry.