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Our Preparation Methods2019-05-03T17:50:16+00:00

WITH WHICH METHOD OF EXTRACTION CAN WE PREPARE OUR COFFEE?

AEROPRESS

The first AeroPress was introduced on the market in 2006 by Alan Adler, a professor at Stanford University. It’s an innovative design in coffee preparation of an instrument that permits a simple, quick extraction wherever you happen to be. Characterized by a complete immersion of the coffee grounds in water and a pressurized extraction that allows you to obtain a less-bitter flavor with a low-level of acidity.

CHEMEX

At this point, Chemex is a design object that has become iconic, present in permanent collections at numerous museums of design. Created in 1942 by Peter J. Shlumbohm, a chemic, it seems a piece of laboratory equipment. It has an hourglass shape and is composed entirely of borosilicate glass except where you hold it which is fashioned with wood and a leather cord.

COLD BREW

They say the cold brew method of extraction was commonly used in Japan in the 16th century, but it was in the 1960s that the American chemical engineer Todd Simpson defined the first parameters for extracting using cold brew.  It’s a method of extraction without heat that has long preparations times, from 5 to 8 hours. From this lengthy extraction, we obtain a coffee with less body and reduced caffeine but with which you can fully appreciate the primitive and fruity components of the coffee.

FILTERED COFFEE

Also known as V60, its name comes from its 60° conical shape at the widest part of the dripper. Created by Hario more than 10 years ago, it has won over one-hundred awards and has become his most famous product. The filtered coffee is obtained by gravity pouring water through the coffee . This physical phenomenon is called percolation.

FRENCH PRESS

The French press looks like a cylinder carafe, is made of glass or plastic, and includes a lid fitted with a filter surrounding a piston. The filter press was already used in the 1800s, but it became patented and known as it is today in 1929.

MOKA

It’s one of the most classic and well-known methods of preparing coffee mainly in Italy. The moka was invented and designed in 1933 by Luigi Ponti and Alfonso Bialetti. Bialetti immediately began its production in his foundry. It’s still produced today accordingly to the original design. Even if almost everyone knows how to prepare coffee using a moka, following the advice of Orso, you’ll truly be able to prepare a perfect cup.

NEAPOLITAN COFFEE POT

We know that the Neapolitan coffee pot was patented in 1819. Though it has French origins,it mainly became popular in Italy, above all in Southern Italy. The famous “cuccuma” is composed of three parts: the filter and two small carafes that slide together, one on top of the other.

SYPHON

The Syphon was invented around 1840 almost simultaneously by a French housewife and a Scottish naval engineer. Its design was redefined many times but the base principles of how it performs remain the same. The procedure of extraction with the siphon is one of the most fascinating to observe. Understanding how it works may not come immediately, but it is very interesting. We obtain a light coffee with a delicate taste, similar to tea, with this type of preparation.