Brewing your coffee

A drip coffee maker, or the cloth “sock” filter over a jug: the most common way at home, enough for the whole family. Drink it with sweetened condensed milk? Choose the Tradition, which keeps its flavour.

Drip machine

1. Fill the tank with cold water, as many cups as you need.
2. Put in a paper filter, add the coffee and switch the machine on.
3. Serve as soon as it finishes. Don't leave the coffee on the hot plate for more than 20 minutes: it starts to taste burnt.

Cloth filter

1. Pour boiling water through the filter to rinse it and warm the jug.
2. Add the coffee, then pour the hot water slowly, in two or three goes, letting it drain in between.

Tip: rinse the cloth filter in clean water, without soap, and let it dry fully. It will taste of coffee, not of washing powder.

The pleated cone dripper we use at our bar. It makes a clear cup that really shows what the Sélection is about. Any cone pour-over dripper works too.

Steps

1. Put in the paper filter and rinse it with hot water: it removes the paper taste and warms the cup. Throw that water away.
2. Add 15 g of coffee and tap to level it.
3. Pour just enough water to wet all the coffee (30 to 40 ml) and wait 30 seconds: the coffee swells and releases its gas.
4. Pour the rest of the water in small circles, slowly, in two or three goes, up to 250 ml.
5. It should finish draining at around 2:30 to 3 minutes.

Tip: too bitter? Grind a little coarser. Too weak or sour? Grind a little finer.

The plunger pot steeps the coffee in the water, like tea. The cup is round and full. Easy at the office or at home.

Steps

1. Warm the pot with a little hot water, then empty it.
2. Add the coffee, then all the water. Stir gently.
3. Put the lid on without pressing and let it steep for 4 minutes.
4. Break the crust on top and spoon off the foam.
5. Press the plunger slowly, then serve straight away.

Tip: don't leave the coffee in the pot once pressed: it keeps brewing and turns bitter. Pour it into a jug.

A short cup with a thick crema. The Sélection makes a round espresso, low in bitterness, to drink black. The Tradition, bolder, stands up better to milk: cappuccino, latte, white coffee.

Steps

1. Run a little water through the group head to rinse and heat it. Warm the cup.
2. Fill the portafilter, spread the coffee evenly and tamp it flat.
3. Start the shot: the coffee should flow in a steady stream for 25 to 30 seconds.
4. A thick, hazelnut-coloured crema means you got it right.

Tip: runs too fast and tastes watery? Grind finer. Only drips out? Grind coarser.

The stovetop moka pot makes a short, strong coffee close to espresso, without a machine. The Tradition is right at home here; the Sélection gives a gentler cup.

Steps

1. Pour already-hot water into the base, just below the valve.
2. Fill the basket to the brim without tamping, and wipe the thread.
3. Screw it tight and put it on medium-low heat, lid open.
4. As soon as the coffee turns paler and starts to gurgle, take the pot off the heat.

Tip: starting with hot water stops the coffee “cooking” too long on the stove, so it stays less bitter.

The Sélection, 5 g per capsule, ready in seconds. For the office, the hotel, or a quick coffee.

Steps

1. Run a cup of water without a capsule: it heats the machine and the cup.
2. Insert the capsule and choose a short cup for more intensity, or a long one for a lighter drink.

Tip: descale your machine every two to three months. The coffee keeps its taste and the machine lasts longer.