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Cafe Solo
Cafe Solo uses total immersion brewing for extraction.
Total immersion brewing is where the coffee grounds are in contact with all the brewing water for the same period of time. In our opinion total immersion brewing is the best way to make coffee outside of espresso. It allows for full and complete extraction, moreover when correct water temperatures are adhered.
How to brew with a Café Solo
Preheat the Café Solo while you boil up at least 1 litre of water.
Phase 1 - when the kettle is just off of boil grind up enough coffee to add between 45 to 60 grams (we use 60g) of coffee – which is roughly 9 rounded tablespoons. You should be looking at a grind that’s finer than a press pot, but not as fine as an filter drip. Too fine and you will get sludge – just adjust your grind.
Phase 2 - pour in the water gently covering all the ground coffee, mixing the grinds with an uneven poring method as you pore. Keep poring until the grinds reach about 3cm (1 inch) below the narrowest part of the neck. Here you will see that the coffee bloom (foam build-up) will form, moreover if you use fresh coffee. Leave for 1 minute. Remember to time and count down to 5 minutes.
Phase 3 - after 1 minute it the coffee a gently stir for about 10 seconds. to break down the bloom – you can at this point add more water if necessary.
Phase 4 - once stirred put on and zip up the little neoprene jacket, put the filter funnel in the neck, put the lid on the filter funnel, and wait for the remaining time to count down to 5 minutes. You may wish to play with the timing of between 4-5 minutes.
Serve and enjoy.
