Brewing Methods
It is widely accepted that manual coffee brewing methods allow for better quality control and a superior coffee experience. For many, it’s more fun and fascinating to have a hands-on approach with their brewing process rather than hitting a ‘brew’ button on a machine. The growing trend or movement for gourmet-type coffee making has resulted in a staggering range of gadgets and differing opinions.
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The AeroPress is the newest of these methods, where a filter sits in a coffee basket at the bottom of the brew chamber. Coffee grounds rest in the brew chamber where hot water is added then immerses/steeps the coffee. To extract the coffee, a plunger is pressed down creating air pressure to force brewed coffee through a filter and into a cup.
Aeropress
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The siphon is a fancy and flashy coffee maker. Coffee grounds are added to the upper vessel and vapor pressure forces hot water up to immerse the coffee. Once the heat is removed, gravity pushes the brewed coffee back through a filter into the bottom vessel.
Vacuum Pot
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Stovetop style coffee makers use steam pressure from boiled water in the lower section to pass through coffee grounds in the mid chamber of the pot. Brewed coffee then sits in the higher chamber. A well designed stovetop pot will created better pressure.
Percolator or Moka Pot
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You can Purchase many of these items at our Store
Grinding
Fresh grinding your coffee is the first step to improving your morning routine because it ensures the coffee does not oxidize. For best grinding results, a burr grinder creates a more even grind allowing for a better, more balanced brew. Although there are quality blade grinders on the market, by nature they chop and shatter the bean rather than crush it. A shattered bean has a variety of coffee particles which are not ideal for making good coffee.
The size of coffee grounds is important because it directly correlates with how much water saturates the grounds. Smaller particles will have more contact with water, and thus extract more quickly. Similarly, if you extract too much from the coffee (grind too fine or brew too long), the coffee may taste bitter and chalky, like aspirin. Extract too little (grind too coarse or too little brew time) and you’ll get sour flavors of vinegar with a lack of depth. If the coffee is tasting too strong or bitter you may need to coarsen the grind or lower the dose. If the coffee is too watery, you might tighten the grind or increase the dose.
Fresh grinding your coffee is the first step to improving your morning routine because it ensures the coffee does not oxidize. For best grinding results, a burr grinder creates a more even grind allowing for a better, more balanced brew. Although there are quality blade grinders on the market, by nature they chop and shatter the bean rather than crush it. A shattered bean has a variety of coffee particles which are not ideal for making good coffee.
The size of coffee grounds is important because it directly correlates with how much water saturates the grounds. Smaller particles will have more contact with water, and thus extract more quickly. Similarly, if you extract too much from the coffee (grind too fine or brew too long), the coffee may taste bitter and chalky, like aspirin. Extract too little (grind too coarse or too little brew time) and you’ll get sour flavors of vinegar with a lack of depth. If the coffee is tasting too strong or bitter you may need to coarsen the grind or lower the dose. If the coffee is too watery, you might tighten the grind or increase the dose.
Espresso Beverages
Espresso is a concentrated form of coffee that comes in the form of a shot. Espresso is made, or rather extracted by forcing pressurized hot water through finely ground coffee beans. A quality espressos have will have crema on top which is a tasty brown froth created from the oils in the coffee. In most countries it is very normal to enjoy a shot of espresso straight up. However, in North America it is generally used as the base for many delicious value added beverages. There seems to be no end in variations of what you can mix and in what ratio to espresso, but we will go over a few basic ones below.
Espresso is a concentrated form of coffee that comes in the form of a shot. Espresso is made, or rather extracted by forcing pressurized hot water through finely ground coffee beans. A quality espressos have will have crema on top which is a tasty brown froth created from the oils in the coffee. In most countries it is very normal to enjoy a shot of espresso straight up. However, in North America it is generally used as the base for many delicious value added beverages. There seems to be no end in variations of what you can mix and in what ratio to espresso, but we will go over a few basic ones below.
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An Americano is essentially a shot of espresso diluted with hot water. When you pour hot water over your espresso, the cream (crema) should rise to the top, allowing your drink to last longer while also preserving the oily richness that comes with espresso.
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A Flat White is an Australian variation made up of about four ounces of foam poured over a shot or two of espresso. This drink will taste more silky rather than frothy like a cappuccino and the taste of espresso will stick out as the foam only compliments it rather than over power it.
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Lattes, Unlike the flat white, use more cream than espresso. Typically a latte will have 2 shots of espresso, 6-8 ounces of steamed milk, and a foam layer on top which may have some artwork drawn in if your barista likes you. If you want it sweetened, they can add flavour syrups such as vanilla, caramel, chocolate, and more.
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Cappuchinos are known for their consistent structure; 1/3 foam, 1/3 steamed milk, and 1/3 espresso on bottom. This drink is known for its low acidity and creamy textured taste. It is served in a four-to-six-ounce preheated bowl-shaped cup.
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A Macchiato is similar to a flat white, but uses less steamed milk and foam. This will be more like a 1:1 ratio and the espresso flavour will be very strong. Essentially the point is the have the espresso slightly subdued by milk with just a splash.
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https://clivecoffee.com/blogs/learn/espresso-drink-recipes
https://www.agferrari.com/espresso-drinks-list
Storage
Coffee beans start to lose their freshness right after being roasted. Properly stored, whole coffee beans can stay good for around a month after roasting, but once the bag is open and the beans are touched by air, they should be used within fourteen days.
As far as storing coffee goes, avoiding air, moisture, heat, and light will result in the best coffee. Air tight bags with one way valves keep the coffee freshest from roast, but once opened, the coffee needs to be moved to an air tight container. Moisture also diminishes coffee, so keeping your beans in the freezer is ill advised as condensation will occur. Housing your coffee in a transparent container is also not ideal as light can diminish the coffee. The best over all advise for coffee storage is buy less, more often. By minimizing the amount you keep in the house you will always be forced to buy the freshest and best tasting coffee available!
Coffee beans start to lose their freshness right after being roasted. Properly stored, whole coffee beans can stay good for around a month after roasting, but once the bag is open and the beans are touched by air, they should be used within fourteen days.
As far as storing coffee goes, avoiding air, moisture, heat, and light will result in the best coffee. Air tight bags with one way valves keep the coffee freshest from roast, but once opened, the coffee needs to be moved to an air tight container. Moisture also diminishes coffee, so keeping your beans in the freezer is ill advised as condensation will occur. Housing your coffee in a transparent container is also not ideal as light can diminish the coffee. The best over all advise for coffee storage is buy less, more often. By minimizing the amount you keep in the house you will always be forced to buy the freshest and best tasting coffee available!
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