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Bodum Travel Press
"Espresso unplugged": for gourmet rigor (in fact, is the coffee that is used in professional tastings) and regardless of any technological fad, the French press (or "plunger" or "piston" or directly "Bodum" already become generic) offers sparkling drink . . . and without cables. Like any birth of an infusion is given to the disposal of solid coffee, the data for newbie: ask at the office a thick, textured ground, almost like salt. Then, blood drive, add water without boiling, about 80 degrees and the barista career, but right-handed, you should see how it comes hand. In the boutique Cabrales (Arenales 1558, Barrio Norte) to 130 pesos. It will be said about it is another, perhaps the most famous of all the girls Almodóvar, is that the beautiful-horrible Rossy de Palma immortalized in the form of earrings in Women on the Verge of a Nervous Breakdown. Basic kitchen utensils of all family or estate of any aunt Delia, the Volturno also comes from Italy and, although it is a generic, original brand sold a million copies officers in Argentina with its iconic shape of an inverted cone, usually cash. Of course, there are threads here: It is important to rotate fully, so there is no loss and get a coffee with no foam but rather aromatic. In bazaars from 60 pesos. In the Bodum, comes with a spoon of 7 g and according to the manual used 1 each 1. 25 dl, or 1 per well (1. 25 dl = 125 ml), as I often do a kind mug cup, would 2 Tbsp. Result: very strong coffee. I always do with coarse grind coffee and wait for the 4 minutes. In the Volturno, the manual says one teaspoon per well, I have a 6-well so . . . in this case comes out very weak, with little aroma, horrible. In the end I decided to buy an Espresso (Saeco) and is perfect from the first coffee, the point is that sometimes when there are several cafes is not practical. Federico, the recommendation of bodum travel press manual is correct: the estimated 7 grams of ground coffee per well, but in the case of the mug, I think it applies three simple rules: no going twice as coffee (which is why you leave so strong). We would . . . say . . . 10 grams. I agree with your preference for Bodum: If you prepare coffee for several people, the express is cumbersome and you can also take the press to the table. The Volturno . . . is another story. As for the water rises has to boil the coffee burns and lost many of its flavors. It is not my recommended . . . Thanks for your comments, I guess it'll be another one of the Coffee Community . . . Greetings!. In 1991, the renowned British Tea Council asked bodum travel press ® to design a way of preparing tea. That was the birth of the famous tea bodum travel press system: a large strainer allows the tea leaves turn freely and develop a great-tasting flavor while at the same time, lets stop the process at the right time. Preparation methods are different for each area: for green teas, for example, we created a range of teapots with strainers of different sizes and shapes. Find yours here. .
