Coffee should be ground to a medium, sand-like consistency.
Using a small amount of water, wet the grounds and wait for at least 30 seconds (longer if your beans are very fresh) Over a 30-second period, pour half of the remaining water. The remaining water can be poured in three or four smaller increments.
There are a variety of ways to make coffee without using a machine, simply follow these simple steps detailed below.
THE STOVETOP . . . you can make a cup or a pot of coffee right on your stovetop with a few kitchen utensils.
BREWING INSTRUCTIONS . . . fill your pan with water. Since some of the water would be lost to boiling and soaking into the beans, use slightly more water than the amount of coffee you want.
In a large mixing bowl, dissolve the coffee grounds in the water. For the amount of water you used, use the same amount you would in your coffee maker.
Bring your coffee to a boil on a medium-high burner. Stir them periodically to prevent the grounds from burning on the bottom.
Boil your coffee for two minutes, uncovered.
Allow the pot to cool for four minutes after removing it from the fire, the grounds will settle to the bottom. Pour brewed coffee into your mug gently not to take any grounds with it.
THE COFFEE BAG . . .
BREWING INSTRUCTIONS . . . pour a single serving of coffee grounds into your filter after measuring it.
Close the filter tightly and create a small pouch filled with grounds.
Tie it with a piece of string and hang one long end outside your cup like a tea bag in a mug.
Pour the hot water slowly over the coffee bag in the cup
Steep the coffee for 4 minutes. To make your brew stronger or weaker, increase or decrease the time as required.
THE STRAINER . . . similar to the stovetop process, using a strainer with micro holes to keep the coffee grounds out of your cup. is another common way to make coffee without a filter.
BREWING INSTRUCTIONS . . . pour the appropriate amount of water into your kettle or saucepan.
Pour the coffee into your mesh strainer, which should be kept above your cup. As the coffee flows into your cup, the strainer can trap any grounds that escape from the saucepan. Since you're using a strainer instead of a saucepan, you won't have to wait as long for your grounds to settle.
Other Questions about Coffee
Questions not about coffee (but important to coffee)
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).