Quality
comes from gestures

Preparing coffee is an art and Hausbrandt provides blends that vary in aroma, taste and organoleptic properties. Just as important, however, for a good coffee, is the preparation, at home as at the café.

Preparing a good coffee requires method, precision and harmony in gestures, just like an Orchestra conductor.

Moka

Moka

After choosing the blend, it is important to check the grinding of the coffee, which must be the correct one for the moka, and pay attention to the storage methods.

A few gestures and careful are enough to be able to enjoy a good coffee even at home and be enveloped by its fragrant aroma:

  • Use fresh filtered water.

  • Heat the water with a kettle and fill the chamber up to the level of the safety valve.

  • Fill the filter, without pressing or creating a mound with the coffee powder.

  • Close the coffee pot tightly and place it on a low heat with the lid raised.

  • As soon as the coffee starts to come out, immediately lift the lid to prevent the steam condensation from falling back into the jug.

  • In the middle of dispensing, remove the coffee pot from the heat. Never let the coffee boil on the fire: this will burn it, compromising its aroma.

  • Enjoy the hot coffee as soon as it comes out.

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Chemex

Chemex

Widespread throughout the world, it is a system for extracting coffee through the principle of percolation.

Here are our recommendations:

  • Grind the batch of fresh coffee. Generally, 50g to 70g of coffee per liter of water is recommended.

  • Place the filter in the Chemex.

  • Heat the water to a temperature between 92°-96°C.

  • Wet the filter with hot water. This is to remove papery traces and heat the Chemex. Then remove the water.

  • Add the dose of coffee to the filter.

  • Pour the hot water over the coffee. The water can be poured in several stages, preferably with circular movements.

  • When the flow has stopped, remove the filter.

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V60

V60

  • Grind the dose of fresh coffee. Generally, 13g to 17g of coffee per 250ml of water is recommended

  • Place the V60 over a carafe/cup with the paper filter inside.

  • Heat the water to a temperature between 92°-96°C.

  • Wet the filter with warm water. This is to eliminate papery traces and heat the container. Then remove the water.

  • Add the dose of coffee to the filter.

  • Pour the hot water over the coffee. The water can be poured in several stages, preferably with circular movements.

  • When the flow has stopped, remove the filter.

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Frenchpress

French press

For the preparation of a perfect French press coffee, we recommend:

  • Coarsely grind fresh coffee. Generally, 13g to 17g of coffee per 250ml of water is recommended.

  • Heat the water to a temperature between 92-96 C°.

  • Heat the French press with hot water. Then remove the water.

  • Place the well-distributed coffee on the bottom of the French press.

  • Pour in the water and then gently mix the infusion with a teaspoon.

  • Wait 3-4 minutes; then lower the filter/presser.

  • Pour the coffee into a cup immediately afterwards. It is recommended not to leave the coffee inside the French press.

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Coldbrew

Cold brew

  • Coarsely grind fresh coffee. Generally, 50g to 70g of coffee per 700ml of water is recommended.

  • Place the coffee inside the filter.

  • Insert the filter inside the carafe.

  • Pour the water slowly into the carafe.

  • Place the carafe in the refrigerator for 8-12 hours.

  • Remove the filter and discard the ground coffee.

  • Mix before serving.

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