Brewing methods part 2
Hello there,
Like I promised, today I'll write about pour-over methods of coffee brewing. Well, how we know from last post: the most important thing to get the best taste of coffee is unite all the factors: temperature, pressure, dose, size of grounded beans etc.
At first, in this type of methods it's very important to get a good coffee grinder (cheaper option, but not always worse: hand one; more expensive: electric one). So, if we've a coffee grinder, we've to set it. For example in case of good electric grinder 1/4 of first regulation is reserved for espresso/mokka (10 of 40 grades), it's mean that we can experiment with all the rest. In case of hand coffee grinder is not so simple, because in marketplace are only few models which can ground coffee for espresso and cost of them it's similar to electric one, so it depends of your model which grade is the best. Why grinder is so important? First, pour-over methods need the same size of grounded coffee. Second, we need to ground coffee, not to crush a coffee, it means in process of crushing we obtain a coffee powder.
Coffee should be lighter roasted, this type contains more caffeine and different flavor to brew than dark roasted. Usually, it has fruits flavor.
In case of temperature of water,it is a huge camp to experiment, we can brew even ice-cold, but a base is 80 - 85°C. What is more important we need a good quality water (or good quality water filters) and a goose-neck pot to pour the same amount of water with the same stream. A lot of pour-over methods need a paper filters. It's good to have a habit of pouring it with boiled water at first to eliminate a paper taste. So, pour-over consist in experiment, we can find a good recipe online, but it's better to find the taste by own. Now I'm going to list a few types of pour-over methods and a basic universal recipe to each other.
We are starting with Dripper, it is type of funnel made of glass/copper/brass/plastic/gold/ceramic etc. It's good to have also a dedicated serving pot, that's make it much easier. Well, like I said at first we are putting a filter paper into a dripper, next we split it with a boiled water to eliminate a paper taste. We have to pour out this water from our serving pot and ground a coffee beans (definitely coarser than to espresso, amount is like 5,5 - 7g for each 100g of water). Now we are pouring this coffee into filter and 100g of water with a temperature of 80 - 85°C to wet it and obtain pre-infusion, we have to wait 0,5-1 minute. Next, we are pouring water with regular amount and the same stream (goose-neck pot). It's a base we can modify it to obtain much better coffee.
The next option very similar to dripper is Chemex, but in this case we are not obligate to have a dedicated serving pot, because it has built-in. It's made of chemically resistant glass in shape of hourglass. Design it's much more interesting than the dripper. but the recipe is similar.
Nowadays in Poland is very popular to make a coffee in a cup/mud just only pour a boiled water to coffee. Good alternative to this way is french press pot. It's the same at all, but at the end we don't have dregs in a cup. We have to pour a coffee into french pot (good quality coffee, if you can't get freshly roasted, try to find better coffee in supermarket), next boiled water (6g/100g). Wait a 3 minutes and stir it very carefully, once it will be enough. Next, put on the cover and press slightly to separate dregs. That's all, but it's very effective.
Like I promised, today I'll write about pour-over methods of coffee brewing. Well, how we know from last post: the most important thing to get the best taste of coffee is unite all the factors: temperature, pressure, dose, size of grounded beans etc.
At first, in this type of methods it's very important to get a good coffee grinder (cheaper option, but not always worse: hand one; more expensive: electric one). So, if we've a coffee grinder, we've to set it. For example in case of good electric grinder 1/4 of first regulation is reserved for espresso/mokka (10 of 40 grades), it's mean that we can experiment with all the rest. In case of hand coffee grinder is not so simple, because in marketplace are only few models which can ground coffee for espresso and cost of them it's similar to electric one, so it depends of your model which grade is the best. Why grinder is so important? First, pour-over methods need the same size of grounded coffee. Second, we need to ground coffee, not to crush a coffee, it means in process of crushing we obtain a coffee powder.
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Coffee should be lighter roasted, this type contains more caffeine and different flavor to brew than dark roasted. Usually, it has fruits flavor.
In case of temperature of water,it is a huge camp to experiment, we can brew even ice-cold, but a base is 80 - 85°C. What is more important we need a good quality water (or good quality water filters) and a goose-neck pot to pour the same amount of water with the same stream. A lot of pour-over methods need a paper filters. It's good to have a habit of pouring it with boiled water at first to eliminate a paper taste. So, pour-over consist in experiment, we can find a good recipe online, but it's better to find the taste by own. Now I'm going to list a few types of pour-over methods and a basic universal recipe to each other.
The next option very similar to dripper is Chemex, but in this case we are not obligate to have a dedicated serving pot, because it has built-in. It's made of chemically resistant glass in shape of hourglass. Design it's much more interesting than the dripper. but the recipe is similar.Nowadays in Poland is very popular to make a coffee in a cup/mud just only pour a boiled water to coffee. Good alternative to this way is french press pot. It's the same at all, but at the end we don't have dregs in a cup. We have to pour a coffee into french pot (good quality coffee, if you can't get freshly roasted, try to find better coffee in supermarket), next boiled water (6g/100g). Wait a 3 minutes and stir it very carefully, once it will be enough. Next, put on the cover and press slightly to separate dregs. That's all, but it's very effective.
That's all for today. I hope it was interesting, feel free to comment below :)
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