Brew guides

Designed in 1933 by Alfonso Bialetti, with 105 million manufactured since. It consists of three parts: the boiler, the filter and the collecting chamber. Moka pots need coffee that is not too finely ground, and a low heat. The result is a full-bodied cup, packed with aroma.

This extraction method takes its name from the 60° angle of the V-shaped cone used for percolation. The V60 gives a lighter coffee, but extremely smooth and fruity.

In 1941, the chemist Peter Schlumbohm invented this device in Chicago, when he was studying the behaviour of aromas and caffeine during extraction.
The Chemex requires a slightly coarser grind and thicker filters.

The American Adam Adler invented this extraction method in 2005, and it quickly became extremely popular, giving great results in very little time.
With the AeroPress, extraction occurs by pressure, following a period of infusion. The resulting coffee is full-bodied, sweet and visibly cloudy.

The French Press was patented in France in 1952 by Meyer and Deflonge, and its elegant design consists of a glass jug and a plunger.
It works on the principle of infusion, in which coarsely-ground coffee remains in contact with the water for a few minutes. The resulting beverage is intense, bold and full of flavour.