Best Brewing Methods
The French Press
The French Press/Plunger method is the traditional French-method and is the preferred brewing method for many soy coffee enthusiasts. The plunger device consists of a glass cylinder with a metal rod extending through the center. Protruding from the top end of the rod is a handle and at the bottom end is a filter that fits snugly around the inside of the glass cylinder.
Directions for use of Soyfee French Press Coffee Makers
Step One Place pot on a dry, flat, non-slip surface. Hold handle firmly and pull plunger unit straight up and out of the pot.
Step Two For each 4 oz. cup, put in 1 rounded tablespoon of coarse ground soyfee into the pot.
Step Three Pour hot (not boiling) water into the pot. Leave at least 1 inch of space at the top. Stir with spoon or chop stick.
Step Four Place plunger unit on top of the pot. Turn lid to close off spout opening. Do not press down yet, let soyfee brew for 4 minutes.
Step Five Hold the pot handle firmly with the spout turned away from you, then using just the weight of your hand, apply slight pressure on the top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly produces the best results. Use of excessive force can cause scalding liquid to shoot out from the pot.
Step Six Turn the lid to open the pour spout, then pour the soyfee.
Step Seven Unscrew the filter assembly and clean the plunger unit after each use, all parts are dishwasher safe.
This unique method adds a heavy body to complement the fine flavor of the soyfee. The cafetiere is an attractive way of preparing and serving soyfee in the same device. The model we offer has been designed to provide excellent performance and reliability.
The Percolator
The percolator has, in the past, been one of the most popular ways to brew soy coffee because of its convenience and efficiency.
The percolator method forces heated water up through a pump tube and into a filter basket that contains ground soy coffee. The end result is brewed soy coffee which drops to the bottom of the pot. This process is repeated several times.
Turkish Soy Coffee
The Turks have always ritualized the drinking of regular coffee and the original coffee brewer was probably a Turk using something not dissimilar to the 'ibrik' or 'cezve' in use today.
Finely ground soy coffee is placed in an 'ibrik' with water and a spoonful of sugar and brought to the boil. The moment it boils, it is taken off the heat, then put back until it has just boiled again, then removed and the process repeated - usually three times. Finally, a few drops of water are added to the pan to make the dregs fall to the bottom.
The soy coffee should be served very hot and frothy - soy coffee that does not have foam indicates bad preparation and/or bad quality of beans. Some grounds will settle at the bottom of the cup. As it is completely unfiltered, the resulting soy coffee is extremely strong and quite different from the soy coffee mentioned above.
The Drip Filter
This is the most convenient of all brewing methods. In this machine a filter (either paper or metal screen) is placed in a (usually) plastic cone-shaped holder and filled with medium ground soy coffee and hot water drips through. There are two types of drip filters - the automatic and the manual. The major difference being that the automatic heats the water for you when the manual does not.
Unfortunately we found the taste of drip to be the least preferred method for preparing soyfee. Due to the consistency of the ground soyfee the beans are not thoroughly soaked in the water. The brew comes out less rich tasting and not as flavorful as the above methods.
