Coffee Culture : Stovetop and Filter

The stovetop espresso is a simple inexpensive way to prepare your coffee.

Start with the appropriate grind of your favourite Kupenda blend, usually a fine espresso grind slightly coarser than what you would use in an espresso machine. We recommend Siah or Njenga.
Take apart the three chamber pot and fill the bottom chamber with water until just below the pressure valve / safety valve.
Fill the centre chamber (basket) with coffee grounds then tap and level off with the back of a knife. Don't pack the coffee, allow the water to expand the coffee which will then compact in the brew process.
Clean off any grounds that may be on the rim before tightly screwing the top chamber
Place the stovetop espresso on a medium heat and wait for the brewed coffee to be pushed to the top chamber. Keep the heat at a medium level and maintain a steady flow of coffee through the spout. If the water begins to boil then reduce the heat or you may end up with poor flavour.
When almost all of the water has reached the top chamber remove from the heat and serve and enjoy your favourite Kupenda brew.

Filter coffee has somehow been given a bad name in recent years but with an appropriate blend of premium coffee it should be an enjoyable experience.

Josephat or Njenga are the best blends for filter machines ground to a medium/filter grind.
Insert a new paper filter cone into the basket and add one tablespoon per 15ml of ground coffee per desired cup.
Give the basket a little tap or shake to settle the grinds for even extraction.
Measure out the appropriate amount of cold water and fill the tank.
Flick the switch and wait for that luring smell to motivate you to prepare the coffee.
Give the pot a slight swirl before pouring to allow the consistent strength throughout the brew.
Sit back and enjoy the fruits of your labour before entering back into the real world.