The Esketto guide · From bag to cup
Good coffee. A little know-how.
A few small details in your water, coffee and preparation can make the cup your own.
Start with the basicsFive details for your daily cup
Before you begin
The details make the difference.
Water
Start cold in the kanaka, let it settle for filter.
The kanaka starts with cold water and the coffee already in it, so the taste opens slowly with the heat instead of scorching. For filter and French press, let the water boil, take it off, and wait half a minute before you pour — it comes down to about 93 degrees, and that's the range that pulls the flavour without the bitterness.
The ratio
Start with a spoon, then set it to your taste.
A heaped teaspoon — around 7 g — per 70 ml cup. That's a starting point, not a rule: if it comes out too heavy for you, use less; if it tastes thin, use more. And change one thing at a time, so you know what actually made the difference.
Grinding
Grind for the day, not for the month.
Ground coffee gives its smell up to the air far faster than whole beans do. If you have a grinder, grind only what you're making today. And if your bag came ready-ground, take out what you need and close it straight away — you can tell the difference by the second day.
Kanaka and dallah
Low flame, and don't let it boil over.
The foam builds on a low flame and is gone in a second if it boils over. Let it froth until the foam reaches the rim, lift it off, and put it back once or twice if you like it heavier. The dallah is the same story, just longer, because cardamom needs time to open in the water.
Keeping it
Bag closed, away from the sun and the heat.
The best container for coffee is its own bag, if it's closed properly. Put it in a cupboard away from sunlight and away from the heat of the stove. The fridge is not its place — damp gets in, the smell of food clings to it, and then the cup says something else entirely.
Your method. Our coffee.
How do you make your coffee?
Find the blends for your preferred method.