26 Dec 2010 No Comments
Learning From the Masters
Having a good cup of coffee with friends is always a winner. It’s a great way to indulge in caffeinated pleasures. My barista friend came over and we indulge in making our own coffee. We made it simple in terms of brewing coffee. Simple is when you don’t want to crowd your counter while making coffee. We did a pour over method that is perfect for people like us. How we make coffee is probably not perfect as the cup you’ll experience at any other coffee shops, but we are good on this. So to get started, use good water. A lot of our water is either too hard and containing minerals like some well water in the mountains or tainted with chemicals plus the taste of old pipes like city water. If you doubt about the quality of your coffee, get a gallon or two of drinking water. Do not use distilled. The mineral traces in the drinking water will actually hard money lenders create a better coffee. A small portion of what gets into the cup is certainly from the coffee bean, however it comprises all the taste in the cup, therefore it is necessary to use quality coffee. Very dark-roasted coffee and/or oily espresso beans should be avoided as it can mean that the coffee has possibly been over-roasted, is old, or has been stored improperly. When coffee is dark roasted it loses a lot of its taste- oils are shed, the sugars are carbonized, and much of the special flavors are lost permanently. The beans should be fresh. Coffee over three weeks old is way too old, and by a month if you have not used it you should most likely throw it all out. If you purchase so much that it has to be kept for a long time, the coffee must be kept in air-tight storage containers in the freezer. These need to be eliminated and able to unfreeze just before opening in order for the beans may come to room temperature. If not, condensation will develop on the beans which will weaken their flavor. Remember that there’s an also chemical shift taking place in the coffee that also leads to it to age even when microdermabrasion machines frozen. The specific procedure is easy. Measure about 6 oz. of water per cup you would like to make. Set that to boil. Grind two tablespoons of beans per cup of coffee. Wash the filtering cone, filter, and coffee pot or anything you are brewing into, in hot water to pre-heat them. Set up the filter cone, filter and vessel and put the ground coffee into the filter. Once the water gets to a boil, grab the kettle off the flame and count around five to fifteen seconds or a bit longer for those closest sea level, and also shorter for anyone metal detector in high altitudes, and also a bit longer for the heavier, heavy-bottomed pots. Boiling water will lose energy quickly when taken off heat, so time must do the trick. You may also use a thermometer the initial few times to get the best waiting period for you. Then pour the water in to the filter. Stir up the coffee slightly to make sure it all gets soaked with water. You might want to pour 2 or 3 times tankless water heaters based in the filter size, grind and quantity of coffee you are making. To improve the method, use a bottle pump-sprayer, and about a minute just before pouring the hot water to the coffee, spray the coffee grounds to soften them. It will help extraction and keeps the coffee from floating around. That’s it and you’re done. Once the water has finished its process throughout the grounds, dump the grounds into the compost, wash the filter and cone, and get the most delightful cups of coffee you’ve ever had.