My recent finds, a “Lehnartz Mocca Mahlwerk“. I went back after 2 weeks to finally buy it. Be-cause I already have a “Rancilio Rocky” standing next to the “Rancilio Silvia” it made no sense to buy this manually operated mill. Or does it? I was impressed by the craftsmanship the look and the manual operation.
It is quite a labor to grind a portion of coffee with it and why just not buy a Nespresso machine and Tabs? To have a quick coffee! And it’s good coffee! … BULLSHIT!
Ok let me draw a picture of a preparing a cup of coffee if you are willing to take your time, want to slow down a bit and want to “celebrate” it.
– a coffee machine, my choice would be a bialetti style one
– fresh roasted beans no older than 2 weeks max! (or roast them fresh by yourself – but this would kill the whole post by it’s length, I will write the process soon). Wrote the process now: check here: Home roasting coffee.
– fresh milk from the farmer, 3,8% fat +
– brown cane sugar
– a coffee/mocca mill like the Lehnartz, one which is adjustable
– a special mug to serve it
– good sound
That should be enough, don’t mind if you have not all things for the beginning.
Essential is the right grinding for the type of coffee machine you use. For the bialetti style machine you should grind it medium, not so fine as with an real espresso machine and not to big as for a filter coffee maker. It takes a bit of practice and adjustments. Too fine and water will be blocked, to big and the water rushes trough. Thats the reason you need an adjustable mill for good coffee. Buying already grinded coffee, mostly does not hit the point for your machine or use perfectly.
After you filled the filter with the coffee and applied some pressure. What is the right amount of pressing the coffee – good question, this is variable 2. Practice, not too dense and not too loose, then close the machine and put it on the stove. While listening to your music, take the mug and poor some spoons of brown sugar in it. Get the bottle of milk out of the fridge and prepare the pot for heating and foaming the milk. Choose a flat pot for a lot of room to stir. After the coffee is through the filter, poor it in the the mug with the coffee and stir it well. Then put the pot with the milk on the stove, it should not take more than about 1 minute to heat it up to about max. 60 Celsius. If you boil it the milk will loose it’s sweetness. To foam it manually and not with the espresso machine, I recommend to use one of those flat wire wisks (drop me a note if you do not get the picture, I can post one). You should be able to just still touch the pot, thats about 60 Celsius. Pour the milk in the mug and stir it with a spoon, so the coffee and sugar flavor also is in the foam. Drink it and take your time!
George ‘nespresso’ Clooney has a lot answer for and his promotion of those darned coffee machines!
If you truly enjoy coffee then the method above is the only way to go where I differ is that I cook my coffee using the smallest flame possible!
Next time you’re in London be sure to check out the ‘Algerian Coffee Stores’ on Brewer Street, Soho. As the name suggests, it’s all things coffee – generally forty or fifty types of freshly roasted coffee, ground to your liking. They also have monthly deals which are excellent value and the cheapest espresso in Central London.
Also in Soho and worth visiting is the well renowned ‘Bar Italia’ they use an almost antique hand pulled coffee machine, the coffee there is simply divine!
Looking forward to your next blog post re roasting your beans!
we sure have a coffee together next time i’m in london – trumper is also on the list, if you don’t mind.
Well, seeing as I’m almost rejoining the work force, a trip to Trumpers is on the cards as I need to start shaving!
When are you next going to be in London?
Alex, Great post, I love the older Manual grinders! Such great taste! I should send you a pic of this miniature pocket sized grinder I found at a thrift store about two weeks ago. Called a Tramp 2. Wild little thing! Thanks Alex, for the great read!
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