Shake Coffee

Ingredients :

250 ml coffee brewed extra strong
250 ml fresh milk
100 ml cream
300 gram ice cube, crushed
100 ml sugar syrup

Method :

1. Put all ingredients in blender
2. If using a turbo, process until fusion and foamy
3. Pour in serving glasses
4. Give garnish
5. Shake coffee ready to served

Clean Coffee

All parts of coffee brewing equipment should be regularly cleaned and sanitised and areas that come into contact with the beverage kept clean.

In addition the coffee beans or ground coffee should be kept fresh in air tight containers away from damp areas and out of direct sunlight.
Coffee beans contain a high percentage of oils and the residue on un-cleaned equipment can quickly form black sticky tars which can easily contaminate the next brew. All coffee brewing equipment and surrounding areas should be washed down with hot water containing a mild detergent and thoroughly rinsed.
To produce great tasting coffee is is crucial to have clean brewing equipment.

Filter Drip Coffee Brewing Method

The choice of coffee brewing equipment available these days is vast  From the humble coffee pot, the French Press, the traditional percolator, filter machine through to commercial bulk brew machines, traditional espresso and fully automatic bean to cup machines and many more.

A simple cafetiere may cost just a few pounds, whilst the latest top of the range fully automatic coffee makers can set you back £10,000.

However, whatever the make or model and whether for domestic or commercial use the method of coffee extraction falls into just three simple categories.

1/ Steep and strain
2/ Filter infusion
3/ Pressure infusion

Filter Drip

Steep and Strain – The simplest method of all. Hot water (just off the boil) is added to coarse to medium ground coffee in a container and the mixture left to ensure extraction (steeping). The coffee liquor is strained off or the steeping halted in some mechanical way prior to serving. This methods is best suited to domestic or light commercial use.
Examples include the coffee jug, percolator, French Press, Ibrik

Filter Infusion – Medium to fine ground coffee are placed in a basket or container which is lined with a filter paper or other material designed to let the hot coffee liquor slowly filter through to a holding pot or container.
Hot water is a added from above it steeps with the coffee grinds in the basket and falls through into the container below.
This method is suitable to both domestic and commercial use. Examples include, drip and filter pots, pour and serve machines and commercial bulk brewers.

Pressure Infusion – Hot water if forced under pressure through a small compacted bed of finely ground coffee held inside a small metal basket. This is known as the espresso process and is generally suited to preparing  individual cups of beverage rather than a jug or container.

If you selected one particular type and grind of coffee and brewed it through these three methods the resulting beverage would taste different in each case.

The choice of brewing method and type of equipment used will depend on the particular situation. At home for example a simple domestic coffee pot, French Press, small filter drip jug or percolator will suffice.

At a wedding function or corporate event a bulk brewer will be needed as large quantities of coffee are required at the same time. In a restaurant where diners are ordering coffees at different times a traditional espresso machine would be ideally suited, but in a cafeteria or other self service catering establishment a fully automatic push button bean to cup machine would be the best solution.

Timing Coffee Infusion Time

The infusion time is the length of time that the coffee grind is in contact with hot water to produce the final beverage. Common sense would suggest that the coarser the grind the longer infusion time is required for efficient extraction of the coffee soluble.

In practice however the infusion time is controlled by the particular brewing equipment used or by the end user as in the case with a coffee pot of cafetiere.

The following infusion times given are approximately only.


Typical infusion times using the various grind sizes are:

10-25 seconds –  espresso grind (very fine)
3-5 minutes –  fine grind
5-8 minutes –  medium grind
8-10 minutes –  coarse grind

Water Temperature

Unlike tea, boiling water should never be used in making good coffee as the high temperature will scald the coffee and many of the volatile compounds will be lost.

On the other hand water that is not hot enough will be unable to extract many of the soluble flavour compounds and the bulk of the flavour will remain in the grind.

The optimum range of water temperature common to all brewing methods is between 93-98 degrees Celsius. Often referred to as water just 'off' the boil.