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Brew Methods


Brew Methods



Even the best coffee can be diminished by improper brewing. Scroll down to your method to get recipes and learn the best ways to enjoy Segafredo from our master barista!


MASTERING THE FRENCH PRESS

The French Press is the easiest way to brew rich, full-bodied coffee at home. The French Press brews coffee with an exceptionally robust mouthfeel that may include a trace of sediment from the freshly ground beans. The French Press works by steeping ground coffee in hot water; it is then pressed to filter the brewed coffee. The secret to success with the French Press is a coarse grind and precise timing.



What you need:

  •  A rich dark roast coffee such as ENZO or MONTAGNA work exceptionally well in this method and delivers a rich bold flavor profile. If your preference is a medium roast coffee, try our VIVACE blend.
  • Use coarsely ground beans, which will allow for a slower, more even extraction.
  • Kettle
  • French Press
  • Scale or measuring spoons
  • Kitchen Thermometer
  • Timer
  • Spring water (heated to 195°F to 205°F in a kettle)
  • Long spoon to stir the coffee

Brew Recipes:

  • Use 25 grams of coffee and 400 grams of water for 12oz of coffee
  • Use 38 grams of coffee and 600 grams of water for 18oz of coffee
  • Use 50 grams of coffee and 800 grams of water for 24oz of coffee

Step-by-Step:

  • Heat the spring water up to a temperature between 195°F to 205°F.
  • Use some of the water to pre-heat the French press and cup(s), once heated dispose of the water and dry the items.
  • Add the measured ground coffee to the French press.
  • Put the French press on the scale and tare down to zero.
  • Start the timer and pour in the water moving the stream around so that you evenly saturate all of the grounds. Don’t fill the pot completely – coffee grounds will expand during brewing.
  • Let the gases release for the first 30 seconds, allowing the coffee to bloom.
  • Pour in the rest of the water (according to the brew recipe selected).
  • Cover the French Press with the lid.
  • At the 2-minute mark stir the coffee gently to allow an even extraction.
  • At the 4-minute mark, slowly push down on the press. Be firm but gentle – you may have to press and release a few times to work all the grounds to the bottom.
  • Serve the coffee as soon as you’ve finished pressing the pot.

THE PERFECT POUR-OVER

The Pour-Over is one of the most popular coffee-making methods today. One cup at a time, no other method offers a more personalized brewing experience.  This is an extremely simple method that highlights the complexity and bright notes in a coffee and yields a balanced, clean, and sweet flavor. The Pour-Over method works by allowing water to flow over freshly ground beans into a paper lined glass cone, extracting essential oils as the brewed coffee drips through to your cup. The secret to success is slow, careful pouring, precise measuring and the correct water temperature.



What you need:

  • This brew method works well with any of our Segafredo Blends; for its liveliness and complexity one of our personal favorite is the medium roast VIVACE
  • Use medium ground coffee for even extraction and full body
  • Kettle
  • Any Pour-Over Dripper
  • Paper Filters
  • Scale
  • Kitchen Thermometer
  • Timer
  • Spring water (heated to 195°F to 205°F in a kettle)
  • Long spoon to stir the coffee

Brew Recipes:

  • Use 25 grams of coffee and 400 grams of water for 12oz of coffee
  • Use 38 grams of coffee and 600 grams of water for 18oz of coffee
  • Use 50 grams of coffee and 800 grams of water for 24oz of coffee

Step-by-Step

  • Heat the spring water up to a temperature between 195°F to 205°F.
  • Place the paper filter inside the cone. Pour hot water through the filter to wet it, allow the water to drain completely. Drain the water and dry the cone.
  • Pre-heat your cup(s) then dry.
  • Add the ground coffee into the wet paper filter.
  • Place the cone onto the scale and tare down to zero.
  • Start the timer and slowly pour in just enough hot water to saturate the coffee bed, moving the stream in a circular pattern be sure to saturate all of the grounds.
  • Let the gases be released for the first 30 seconds, allowing the coffee to bloom.
  • Pour the remainder of the water in a slow circular motion keeping the level about 1 inch below the top of the filter.
  • According to the brew recipe selected, when you are half-way through the hot water, stir the coffee to allow for an even extraction.
  • Continue pouring the hot water to the desired amount (according to the brew recipe selected).
  • When the extraction is complete remove the paper filter and dispose of it.
  • Pour the coffee into the cup and enjoy!

THE ART OF ESPRESSO

Our singular purpose as a brand, and as a company, is to extend our love for our coffee, our culture and to share the Italian café experience around the world. Together we weave our talents and our instruments to create that pinnacle moment – that harmonic blend of balanced taste, exceptional quality and superior flavor. This is the “5M” loved worldwide. This is Segafredo Zanetti. Join us in our mission.

The making of a perfect cup of espresso is an Italian art form that anyone can master with the right equipment and the right coffee. In this video, Davide guides you through the creation of a sublime cup of espresso, as well as macchiato and cappuccino.



Premium Espresso Coffee “5M” Approach: Five steps to delivering world-class authentic Italian espresso.

We at Segafredo Zanetti have developed a very definitive standard for creating world-class espresso. Each of our “5Ms” are built on four generations of Italian coffee expertise and exemplifies the art and craft that goes into every cup of Segafredo Zanetti espresso. Segafredo’s “5M” approach ensures delivery of the perfectly balanced, exceptionally authentic Italian taste of Segafredo Zanetti espresso each time.

  1. Miscela (Blend)
  2. Macinadosatore (Grinder)
  3. Macchina (Machine)
  4. Mano (Hand)
  5. Manutenzione (Maintenance)

The meaning of this set of rules is very simple: you can achieve the best cup of espresso when you start with a high quality blend, and the grinder and espresso machine are tuned up properly to allow the hand of the barista to do the magic. Maintenance is critical to help the equipment function properly.

For highest quality espresso at home our Espresso 1 machine delivers with ease.


WHEN YOU JUST WANT TO CHILL

Different than iced coffee, where hot coffee is poured over ice, cold brew coffee is made with room temperature or cool water and time. During the cold brew process, time replaces heat, so that the coffee beans are never exposed to high temperatures that can leave behind undesirable bitter acids and oils. The result is an ultra smooth, rich cup of coffee with zero acidity or bitterness. Another benefit is that unlike hot brewed coffee, it stores for a week or more without losing its delicious flavor. The secret to success is a high quality coffee, spring water, time and patience…be prepared to allow your coffee to steep for 12-16 hours!



What you need:

  • All of our Segafredo blends taste great as a cold brew coffee, however we feel Brillante is ideal for this method as it allows brightness, smoothness and citrus notes to really shine through
  • Use medium ground coffee for even extraction and full body
  • Any container with a sufficient capacity, according to the size of the batch you want to produce
  • Spring water at room temperature
  • Long spoon
  • Filter Paper

Brew Recipes:

  • Use 5oz of coffee and 23oz of water for 19oz of concentrated coffee
  • Use 10oz of coffee and 46oz of water for 38oz of concentrated coffee

Step-by-Step

  • Place the ground coffee in the container
  • Add the water and with a spoon tap gently on the wet coffee grounds to saturate them. Cover the grounds and allow them to steep for 12-16 hours.
  • Line a fine-mesh strainer with a standard coffee filter and fit it over a clean container. Working in small batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer. The coffee will pass through in a slow stream, don’t force it through. Discard the contents of the strainer.
  • The coffee is now at a concentrate and can be diluted with water to achieve the desired body strength. Generally the concentrated is diluted using a coffee to water ratio of 1:2.
  • Cold brew can be served chilled over ice and with or without milk
  • The concentrated solution can be kept refrigerated for up to 10 days