Suomi
Fill the coffee pot with fresh cold water up to the spout. Use fresh and clean water. To measure the coffee accurately, you should know the size of the pot.
Bring the water to the boil and take the pot off the heat. It is easy to see that the water is boiling when it starts to burst out from the spout.
Add coarse ground coffee to the water in the pot and stir well. Use 6–7 g of coffee for every 1 dl of water. A heaped tablespoon or a 7-gram measuring spoon is a good way to dose the right amount of coffee, but you can use as much as you like to suit your taste.
Put the pot back on the heat and let it come to the boil once more. The ground coffee floating on the water must be soaked through. If the heap is too high and the bubbling water does not soak it, use a spoon to mix in the heap. Some people bring the coffee to the boil three times, others just once, as they prefer letting the coffee brew on mild heat to the side of the fire.
To open the spout, pour a little coffee into a cup and then back into the pot. Repeat the procedure three times.Let the coffee settle and clear for about five minutes. You can also “scare” the coffee by banging the base of the pot against a smooth surface to make the coffee grinds settle quicker.
The coffee is ready to enjoy.
The recommended serving temperature of this type of coffee is 75–80 degrees Celsius. Remember to wash the coffee utensils after each use and rinse the pot. The best way to remove coffee oil is to wash all the parts of the pot with a warm solution of baking soda, containing three tablespoons of baking soda to one litre of water, or with a special detergent for washing of coffee utensils.
Remember! Dry off all the parts with a clean cloth after washing them. Otherwise, the water may damage the pot’s surface.Remember! Never put ground coffee in boiling water or let the coffee boil over heat. Burnt coffee tastes really bitter.
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