About the product
The steaped coffee, or "kokkaffe" as we call it in Swedish, brewing method is one of the original brewing methods in the Scandinavian coffee culture. We grew up with the coffee steeped on the stove, before the electronically filter coffee brewers got into more of the homes. However, it's still being used in many of the Scandinavian homes and is almost always the brewing method when camping or going out in the nature.
The iconic design has proved to be timeless in its appearance. In Os Table Ware redesign of this icon, they have worked meticulously to preserve its historic beauty whilst focusing on improving the function and convenience of the Tias Kettle. By breathing new life into this kettle, it has conformed to a new era.
How we brew it
The kokkaffe brewing method gives a rich mouthfeel and a bigger body because more of the oils in the coffee are being extracted. However, there in no origin of coffee that doesn't match this brewing method, it's just your personal choice. Personally, I love a Kenyan coffee with it's high acidity for "kokkaffe".
Ratio: 65 grams of coffee per liter of water.
Grind: We prefer the coffee grinder for filter or just slightly courser.
Method: Boil up the water in the kettle on a stove or other heat source. Take off the lid off the kettle to let the water go down a couple of degrees before adding the freshly ground coffee. Stir to make sure all coffee is wet. Put the lid back on and let it steep for about 4:30 minutes. Stir properly five times and put the lid back on. Leave a minute to the grounds sink to the bottom. Pour the coffee gently to avoid getting grinds in your cup. The Swedish culture is to drink the coffee in thin porcelain cups, which we love as the coffee cools down in temperature a little quicker and tastes more and better. Enjoy!