The coffee kettle belongs to cooking coffee. The flavour of growing up for many, and the almost exclusive brewing method until coffee became commonplace in the 1970s. The brewing principle is very simple: boil water, add coffee and let it brew.
Despite its simplicity, over the years the coffee kettle has played an increasingly minor role in people's coffee habits. More, and far more intricate, brewing methods have taken its place in everyday life, and many people resort to instant coffee when they don't have the funnel available. Yet there's something special about the coffee kettle. Its simplicity, mobility and historical significance have in many ways made it part of the Norwegian cultural heritage. A heritage we may need to be reminded of from time to time.
The coffee kettle is the forgotten feeling of summer. The metaphorical and literal break from everyday life, and the good feeling that arises when the coffee hits the boiling water and the smell spreads outwards.
The forgotten feeling of summer
The coffee kettle is the forgotten feeling of summer. The metaphorical and literal break from everyday life, and the good feeling that arises when the coffee hits the boiling water and the smell spreads outwards. So whether you're spending your summer holidays in your old cabin without running water or on top of a mountain with your old backpack, we think a coffee pot should be part of the experience. That way, you can make new memories while enjoying the old ones.
How to brew instant coffee?
Boiling coffee tastes as delicious as it is easy to brew, and can be made on the stove, on the fire or on the cabin's old stove. You can grind the coffee in advance or use a hand grinder on the spot for a fresher brew.
Ellen Mørkved is assistant store manager at Solberg & Hansen's concept store, and was runner-up in the Norwegian National Championship for instant coffee. Below is her recipe for a coffee brew that is guaranteed to give you the good feeling of summer:
- Bring water to the boil and set the kettle aside
- Add 65 g coarsely ground coffee per litre of water
- Stir so that all the coffee is moistened
- Leave to infuse for six minutes
- Break the coffee crust with a spoon so that the coffee grounds sink
- Remove the foam and let the coffee stand for one minute
- Exhale and enjoy a freshly brewed cup of coffee
If you want to take the recipe with you on a trip, a card with a brewing guide can be ordered here.
Tips
The flavour of the coffee depends on variables such as bean type, growing region and processing method. For best results, we also recommend that you use a bean type that is well suited to the brewing method.
