BEAN BAR AT HOME

Plungers

• Use Bean Bar Plunger Ground Coffee
• One Tablespoon of ground coffee used for each cup and one additional tablespoon for the plunger
• Always use fresh filtered water
• Allow water to boil and then cool slightly before pouring onto the coffee. Note: boiling water will burn the coffee
• Pour enough boiled water in the plunger to cover the coffee grounds and stir
• Pour in the remaining boiled water to fill the plunger
• Allow to stand for 3 - 4 minutes
• Stir again before plunging
• Plunge slowly
• Let stand for a further 30 seconds to allow sediment to settle
• Serve immediately

Stove Top Pots

• Use Bean Bar Espresso Ground Coffee
• Fill the reservoir with fresh filtered water, up to the steam valve (less if you are not making the maximum number of cups)
• Fill the coffee basket with ground coffee and lightly tamp
• Wipe the top of basket to clear any excess coffee
• Screw the top on firmly
• Place on the stove over medium heat
• A ‘hissing’ sound can be heard when it is ready
• Serve immediately

Espresso machines

• Use Bean Bar Espresso Ground Coffee
• Ensure all components are clean
• Fill the reservoir with fresh filtered water
• Turn on and allow to warm up and build up steam pressure
• Remove the group handle and dry the coffee basket
• Weigh and measure 14 grams of coffee (approximately 2 Tablespoons) and put in coffee basket
• Tamp* the coffee
• Wipe the top of basket to clear any excess coffee
• Lock the handle in and start the extraction process
• If this is not timed automatically, turn off when the pour begins to discolour (this should be at about 25 – 30 seconds and 30 - 40mls of espresso)
• Turn on the steam function of your machine and steam milk if desired
• Clean basket and steam arm after each use

Drip Filters

• Use Bean Bar Plunger Ground Coffee
• Fill the reservoir with the desired amount of fresh filtered water
• Dry funnel or use fresh filter paper
• Fill the coffee funnel with one table spoon of ground coffee per cup
• Turn on and enjoy immediately

*Tamp – to press ground coffee into a level bed in the group head or brrew basket. Tamping coffee increases the resistance to hot water and allows the desired amount of coffee oils to be extracted.