Posted Wed Nov 4, 2009, 5:48pm Subject: Swiss Coffee Brewing...
A couple of years ago it was traveling to Switzerland that got me interested in coffee. Since then, I've mostly played around with my Silvia and Rocky grinder at home, making various types of espresso from local roasters. But the other day I was wondering how the Swiss brew their coffee? For example, when I would get breakfast in the morning and ask for 2 coffees, I would get a tiny pot with a thick head of crema on top. I understand they are basically making each cup to order, but how are they doing it? It must be some type of extraction similar to an espresso machine to get the consistent crema forming... Could it be they are just using an espresso machine and pulling really loooonng shots? (This would, obviously, make the coffee pretty bitter, and I don't remember the coffee being super bitter).
The Swiss in most hotels and restaurants generally make what is known as cafe crema or pressure brewed coffee. You can use any espresso machine, although the Swiss usually use Super automatics. The coffee is ground more course than what one would use for espresso and the brew volume is increased to about 6-8 ounces. You can find a detailed explanation of pressure brewed coffee here: http://www.supramatic.com/brew.htm
Very interesting..there doesn't appear to be that much info or mention of this method out there. So if it's simply a long espresso shot, how much coffee are you supposed to add to produce the recommended 6-8 oz.?
Very interesting..there doesn't appear to be that much info or mention of this method out there. So if it's simply a long espresso shot, how much coffee are you supposed to add to produce the recommended 6-8 oz.?
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