Coffee - How it's made? ENG SUB

Mil-Coffee.com - Fuel your inner warrior!
mil-coffee.com/
Worldwide shipping
1% OF INCOME FROM SELLING THIS COFFEE WILL BE DONATED TO SUPPORT VETERANS OF THE LATVIAN ARMY
Roasted Rocket Bean Roastery especially for Militaryshop.lv
100% Arabica
Direct Trade
Coffee Beans from Brazil and Colombia
A seasonal selection of a coffee variety
Altitude: 1000 - 1600 m
Variety: blend
Taste notes - dark chocolate, cherries, walnuts.
Mouthfeel - creamy, round.
Roasting method - slow roasting.
Roasted in Latvia - Rocket Bean Roastery - the leading coffee roastery in the Baltic States.
Being coffee lovers with more than 10 years of experience in the industry, Rocket Bean Roastery knows exactly what kind of coffee people love to drink. Especially in the military industry. Because they know that only the best rocket fuel will help you stay alert at all times. And that is exactly what they provide.
Every coffee bag landing in Rocket Bean Roastery is fully traceable - they believe that direct trade is the best trade.
Every coffee cherry for this unique coffee blend is fully ripe when picked, letting only the best coffee beans reach your cup of coffee, resulting in a very good aroma, medium acidity and medium body that combine to present a pleasant, sweet, chocolate aftertaste.
Moka pot
Grind size: fine
22g coffee
300ml hot water
Brewing:
Pour 300ml of boiling water into the base of the moka pot.
Fill the filter-funnel with 22g of finely ground coffee and place the funnel in the boiler chamber (the base).
Screw the top chamber onto the base.
Put the moka pot on the burner on medium heat.
You know it’s done when you hear a hissing, bubbling sound and the top chamber is filled with coffee.
French press
Grind size: coarse
Recommended water temperature: 96°C
22 or 32g coffee (depends on the size of the French press (300/500ml))
300 or 500ml hot water
Brewing:
Add coarsely ground coffee to the pot.
Pour the necessary amount of hot water into the pot.
Stir gently.
Insert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes.
Press the plunger down slowly, exerting steady pressure.
Espresso
Grind size: fine
20g finely-ground coffee
22-25s extraction time
40-42g yield
In cup
Grind size: medium coarse
Recommended water temperature: 96°C
18-22g coffee
270-330ml hot water
Brewing:
Add coffee to the cup.
Pour over hot water till the cup is full.
Let it stand for 4 minutes.
Stir the top of the cup.
Skim the coffee-grounds off the top.