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A cafetière/push pot what is it?
The principle is very simple. A glass cylinder is filled with (freshly roasted) coarsely ground coffee. Hot water that has boiled is poured onto this. Note! The water must be off the boil, about 93 degrees. The coffee and water must be mixed well with a spoon. You let this mixture steep for about 4 minutes. Now you are going to push down the filter sieve unit (= metal sieve) with little force. Always do this gently! After all, you don't want the hot water from the push pot to end up on your hands or elsewhere. Hmm, your coffee is now ready to be poured.

Video 1 - How to make an espresso.

We have recorded a series of 4 videos for you. In the first video, we show you how to prepare the perfect espresso at home.

We recommend that you store the coffee in the original Boot packaging, or in an airtight canister, in a cool and dry place. Press the closing strip on the Boot 250 gram package firmly shut. Do you use a Boot kilo bag? Then roll the kilo bag up to where the beans are and put a clamp on it. Wash out an airtight canister regularly to remove old odors. Make sure the coffee does not come into contact with other foods or moisture, as it absorbs odors quickly.

For over twenty years we have been engaged in a romance with the Hartmann family in Panama. Our famous coffees like the Panama Birdsong, Hartmann Natural and the Mi Finquita are produced by the Hartmann family. The so-called 'Hartmann Estate' stands like a house and provides space for Ratibor Hartmann and his wife Tessie to start their own project, called 'Mi Finquita'. This project is now several years underway and can be seen as a small cooperative where Ratibor and Tessie help other farmers to improve the quality and sell the coffee. In this blog you can read a small piece from the coffeeTcacao magazine (www.koffietcacao.nl), which our colleague Dennis wrote for. This piece is about the journey we make every year to buy from Mi Finquita, among others.

My and my family's history and connection to Panama began more than 30 years ago with the Panamaria, the fabulous coffee of the month of October with a deliciously broad layer of sweetness from fruits such as apricot and chocolate and which finishes subtly with a citrus acidity.