Description
Roasted a little darker, Tokenhouse takes the notes in Albion and adds more dark chocolate and some roasted hazelnut. It delivers all the cardamom and pepper but with a deeper body and longer finish. You can find the chilli from the estate, orange too, but there is no acidity. Filter or cafetière do it justice, but Tokenhouse also flourishes in a stove-top or espresso machine. We would recommend the below to brew your coffee... Hario V60 Olive Wood Dripper Aerolatte Cafetière How To Brew Coffee Making a cup of coffee can be a pleasure, a ritual to enjoy, a space in a day for yourself, or to share with friends or colleagues. A ritual that is improved with beautiful brewing equipment, delicious coffee beans and a little knowledge. How to Brew Cafetiere Coffee Rinse your cafetière with water from a just-boiled kettle to warm the glass. Put 30g ground coffee into the cafetière and pour over 500ml freshly-boiled filtered water. Stir gently to break up the crust and mix coffee and water. Leave the cafetière for four minutes to steep. Put on the lid and slowly depress the plunger. If you wish to increase coffee strength, increase the amount of coffee in increments of 2g. 32g will give you a discernibly stronger cup. Once you have nailed it, make note of it. Grind: Medium coarse How to Brew Filter Coffee Boil the kettle and let it stand for one minute after boiling. Place 30g of filter-ground (medium-coarse) coffee in the filter paper Pour 500ml water over the grounds in a steady pour, keeping the grounds covered with water throughout. Adjust the grind and coffee weight (eg 32g) to get the cup of coffee that brings the most pleasure. Grind: Medium How to Brew Espresso Coffee If using an espresso machine, place 18g coffee ground for espresso (superfine) in the portafilter, which should be warm. Tamp the coffee into a compressed disc with an even, flat surface and no divots or craters. Run the machine pump for 28 – 32 seconds, to produce a 37g shot of espresso. Adjust the grind and pump time to achieve a perfect velvet, golden crema and long dark chocolate finish. Grind: Very fine
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