Brewing methods part 1

Hello there,
 I want to explain you: what is coffee brewing and describe a few of basic methods to do it. So, what exactly is a coffee brewing? Well, it seems to be pouring a water trough the grounded beans of coffee... and that's all. The taste of good coffee depends of factors like dose, temperature, pressure, ratio or brewing time. In the coffee world "the philosopher's stone" is to find a perfect connection between all the factors. There exist a lot of school with their owns theories, like for example to brew the perfect espresso according to the Italian Espresso National Institute ((l’Istituto Nazionale Espresso Italiano) you need to complete exigence like:
  • Portion of grounded coffee: 7g
  • Pressure: 9 bar (possible higher)*
  • Temperature of water in coffee machine: 88°C 
  • Temperature of infusion: 67°C
  • Extraction time: 25 ~ 28 sec
  • Amount of infusion: 25 ml
* It's very hard to buy a new one coffee maker with only 9 bar pressure, nowadays manufacturers are fighting for the highest pressures. Normally we can buy with 13 or 15 bar. 


 We can see that's possible to reach in almost laboratory circumstances. So, that's mean that i'm not drinking espresso in coffee house? Like I said there exist a lot of schools, usually baristas make a double one which has 50 - 60 ml of amount.And is worth of mention that an another factor is tamping with a tamper to press correctly grounded beans in a portafilter of grouphead. All types of coffee like cappuccino, latte, macchiato or flat white are on the basis of espresso, the difference is in additives (milk, syrup, powders etc.). Other method which is the most similar in taste to espresso, but much cheaper is coffee created in Moka express. In this case the pressure is like 4 bar, all of extracting time should be no longer than 3,5 min and the beans should be grounded a little bit thicker than in espresso. Crema, the brown foam of coffee in this method is only possible with special pot, but it is formed in artificial way. The second one similar to espresso can be Aeropress. The pressure in this method depends on our arms and it is more possible to create a Crema.
 Another one method which make a small amount of coffee, but with a very strong taste can be Turkish coffee made in Cezve. In this method coffee is not filtrated and separated of water, that means we may find the dregs in a cup. Cezve is a special brass or copper pot with thinner neck. We need ground a coffee beans to the form of powder and pour only a very cold water in amount of one little special cup for each one infusion. Traditionally it should be warmed in hot sand and it has to be served with a cup of water to refresh our taste (gargle our tongues).     

It is enough for now, in the next post i want to focus in pour-over coffee makers. Feel free to let me know what do you think about in comments. See ya!
MB

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