THE LIST
FILTER COFFEE 60 g finer ground coffee, about the size of coffee crystals (not the fine ones) 1 litre of water, measured in a measuring cup
...AND IF YOU’D PREFER A COFFEE!
Start by rinsing your filter to remove the bitter taste that filters often give. Then measure your water for boiling, in a clean kettle. Pour in the water slowly to give it enough time to seep through the grounds. One of the things to look for is that your grounds are damp, but a not soggy mess when it is done brewing. Damp means the water has had enough contact with the grounds to keep it from being to bitter or sour.
Christmas time means Kokekaffe, (coffee brewed in a kettle) and filter coffee. Any coffee, no matter how good the bean is, can become a bad cup of coffee. The coffee experts at Jacobsen og Svart want to help you make the most of your Christmas coffee. KOKEKAFFE (KETTLE COFFEE) 60g course ground coffee, as course as you can get it. 1 litre water, measured in a measuring cup Boil your water in the kettle and remove from the heat. The biggest mistake to this type of coffee is boiling the grounds in the pot. Once taken from the heat, pour in your grounds and give it a good stir. Now, leave it for 8-10 minutes. Less time will equal a weaker cup and more time stronger. Here is the magic tip: take the lid of and hit the edge of the kettle with a spoon and then be patient, the grounds will break and sink to the bottom, leaving you clear coffee to pour off into your cup. If you absolutely want every last bit, then at the end use a sieve.
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THE NINETEENTH ISSUE