ELABORATION GUIDES

Madness Coffee Barcelona suggests how to make coffee at home.
Remember that you can buy our coffee bags at our coffee shop Barcelona.

Aeropress

Chemex

Cold Drip

Espresso

French press

Moka

V-60

Drip Coffee Maker

aeropress

An innovative device invented in 2005, the Aeropress combines impregnation with forced subsidence using air pressure. Madness Coffee Barcelona recommends using the “inverted” method, which we describe here.

Tools


Aeropress filter
Coffee
Windmill
Scale
Minute
Wooden spoon

  • Take approximately 160 g of boiling water. Load a filter on the lid of the Aeropress.
  • Weigh 18 g of coffee and grind it until you get a fine grind, somewhere between the drip and the espresso coffee.
  • Assemble your Aeropress upside down (flared finish, inverted numbers) and place it on a tare scale. Make sure the plunger is marked 3.
  • Put a little hot water on the filter to help it adhere to the lid, as it will be inverted to join it.
  • Add coffee to Aeropress.
  • Add 160 gr of water making sure all the coffee is uniformly saturated.
  • Stir gently 6 times and then place the lid on top.
  • Let it rest for two minutes.
  • Turn the entire assembly over with a smooth, controlled movement to sit on top of a cup or other container with a smaller border diameter than the Aeropress bell-shaped section. The Aeropress is now on the right track.
  • Start applying pressure down to the upper part of the Aeropress. Be careful when reaching the bottom, since a steam whistle follows the last liquid that comes out of the chamber: if you hold the Aeropress to the infusion container by the domed rim (as we usually do), you can scald your fingers…
  • Your coffee is ready and now you can remove the Aeropress.

 

 

Now enjoy your coffee!

chemex Brew Guide

Invented in 1941 and still manufactured with the same design of wood, glass and leather, this is the only coffee machine included in the MOMA collection.

 

Tools

Chemex Jug

Chemex filter

Coffee

Windmill

Scale

Teapot

Minute

  • Boil 520 g of water. (Good for 2 cups of coffee)
  • Weigh 64 gr of coffee and grind thick.
  • Unfold the filter and load it into the Chemex. We like to align the folds with the peak.
  • Use a little of the excess water to pre-soak the filter and heat the Chemex cup. Be sure to discharge the water before pouring the coffee into the filter.
  • Pour your ground coffee into the Chemex, trying to get the “bed” of the coffee as evenly as possible (hit and shake if necessary).
  • Starting at the centre of the bed, start pouring approximately 100 grams of water per minute into the coffee bed, working outward. Try to avoid pouring directly to the sides.
  • Wait 30 seconds for the coffee to bloom or expand. This maximises the surface area and ensures an even distribution of water.
  • Now pour water directly into the centre of the land, pouring slowly and carefully. Our goal is to take four minutes for the complete spill.

Now enjoy your coffee!

                                                                                                                         

    Cold drip

    The best coffee for a hot day. Remember that you should start a day early, so check the weather forecast.

     

    Tools

     

    Filter set

    Coffee

    Windmill

    Scale

     

    • 910 gr of water.
    • Place the rubber stopper in the Filtron hole.
    • Wet the wool filter and place it carefully in the receptacle on the bottom of the Filtron.
    • Unfold the filter and place it inside the Filtrón. Tuck to fit.
    • Weigh 99 gr of coffee and grind thick.
    • Add the coffee to the Filtrón and touch it to level it.
    • Pour your water over the coffee to make sure that all the coffee sees the flow and shake it gently.
    • Place the plastic disc filter in place, then place the top of the Filtron in place.
    • Let sit for 12 hours and then ask a friend to hold the entire Filtron over the chosen container and remove the plug. Coffee may take a second or two to emerge, not fear.

    Now enjoy your coffee!

    espresso

    The holy grail, Mount Everest, coffee nirvana: achieving the perfection of the espresso is the goal of every pure devotee of coffee. In truth, it is likely to be unattainable, and that’s where the fun lies; The next espresso you make will always be better.

    Tools

    Espresso machine

    Coffee

    Windmill

    Scale

    Double basket or filter holder

    Tamper

    Minute

    Small cup

    •  Remove the filter holder from the group head of the espresso machine and place it on a tare scale.

    • Purge the group head with water to make sure it is immaculate and bright.

    • Grind 18-22 grams of coffee in the basket

    • Adjust your grind to a fine powder.

    • Pass your finger through the coffee to distribute it evenly, from left to right and then from front to back.

    • Handle your coffee by handling the filter holder on a clean, flat surface. Not too hard, just enough to seal the coffee evenly. Then turn the tamper to smooth the floors. This helps the extraction.

    • Place the filter holder in the group header and start shooting. It will begin with a slow drip that will turn into a regular stream. At approximately 30 seconds, the extraction will start to come to an end, and the transmission will become “blond” or turn yellow. Stop the shot at this point.

    • Contemplate the beauty of what you have just created and enjoyed your coffee!

     

     

    Now enjoy your coffee!

    French press

    Sometimes criticised by purists, the French press can provide a large cup of coffee. Your Achilles heel is prone to excessive extraction, so it is recommended to transfer the whole pot to a jar once it is pressed or make sure to use only a single-size press.

    Herramientas

    French press

    Coffee

    Windmill

    Scale

    Minute

    Wooden spoon

    •  Boil approximately 600 grams of water for a 2-cup press.

    • Grind 64 gr of coffee into large pieces and then pour approximately 250 gr of water to the flower. Give it a gentle stir and wait 30 seconds.

    • Pour the rest of the water and let the coffee rest for precisely four minutes.

    • Press the coffee firmly (it should give a resistance of approximately 15 to 20 pounds, too much and its grinding was tooPour immediately, and enjoy your coffee!

      Pour immediately, and enjoy your coffee!

    Moka

    Un clásico de la estufa europea, la pequeña y atractiva olla Moka está regresando con los puristas del café.

    Tools

    Moka coffee machine

    Coffee

    Windmill

    Scale

    Minute

    • Grind 20 gr of fine coffee
    • Unscrew the Moka pot and fill the lower pot with water that is freshly prepared.
    • Place the filter holder in the upper part of the lower pot and add coffee. Touch it to set the bed.
    • Pass your finger through the coffee to distribute it evenly, from left to right and then from front to back.
    • Screw in the upper chamber. Use a towel to hold the bottom, as it will now be hot.
    • Put the stove over medium heat and sit down and listen. With the correct heat, the pressure must force a constant stream of water through the coffee into the upper chamber. Too little heat will result in a lethargic action; If it is frantic, the temperature goes down. When you’re done, you’ll hear a gurgle and a whistle when the water runs out.
    • Pour carefully (the handle is often hot due to the small size of the Moka pot) and enjoy your coffee.

     

     Now enjoy your coffee!

     

    drip coffee maker

    The classic. One of the best and simplest ways to get coffee at home, with excellent results.

    Tools

    Windmill

    Filter

    Scale

    Drip coffee maker

    • Grind the coffee to medium-fine particle size. Place the coffee filter in the filter basket. All automatic drip coffee makers have a filter basket that is usually just below the preparation head (where the hot water comes out). Add one tablespoon of coffee to a paper filter for each cup (6 oz.) Of coffee, you want to make. If you want a more abundant and more full-bodied coffee, use a permanent filter. Add cold, filtered water to the tank. Use 6 ounces of water for each cup of coffee you want to make. Press the start button to begin the brewing cycle of the brewer. Most automatic drip coffee makers will have a simple “start” button or switch.

    V-60

    Making coffee with an automatic drip coffee machine is one of the easiest ways to prepare a cup of coffee.

    Tools

    V-60

    Filter

    Coffee

    Windmill

    Scale

    Teapot

    Minute

    Glass

    • Let boil twice as much water as you need (around 500 gr)
    • Weigh 32 gr of coffee beans and grind to a coarseness reminiscent of sea salt.
    • Load the filter paper into your dropper, pour half of the hot water into the filter to ensure saturation and heat the containers. Discard after a minute or so. Allow the remaining water in the kettle to cool to approximately 200 ° F.
    • Pour your coffee into the filter and tap or shake to level. Pour 50-60 g of water starting at the centre exercising and avoiding pouring the sides.
    • Let it bloom for 30 seconds.
    • Continue pouring slowly (70-85 gr at a time) for about 4 minutes, until the scale indicates 260 gr.

     

    Remove the v-60 from the cup and enjoy your coffee!

    Are you ready for the best Specialty Coffee?

    World Trade Center, s/n
    Terminal Norte local, Bajo
    08039 Barcelona, España