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Continuing the theme of coffee. In principle, we figured out what coffee is in the last post about it. Today we will talk about how to cook it. I will try to be concise and to the point, because you still have to dwell on each of the methods separately. So, from the main methods of preparing this divine drink, I would single out the following (I take into account only the methods that can be used at home, without unnecessary perversions):
- Turkish coffee or Oriental coffee;
- French press (kafetner) or piston method;
- aeropress, the same piston method;
- filter method or drip method;
- espresso machine.
Let’s analyze all the methods in more detail. I want to tell you right away that in all types there is a common process – the extraction process. Extraction is the interaction of coffee with water, during which essential oils and other components are washed out of ground coffee. But the differences are mainly based on many parameters. So, the main parameter is grinding, since a lot depends on the degree of grinding, in particular, how quickly the extraction will take place and how much coffee will give away essential oils, caffeine, etc. A very important feature for all methods is the temperature of the water.
Never, under any circumstances, prepare coffee or tea with boiling water – this will spoil the taste and usefulness of the drink.
Turkish or Oriental coffee
This method of making coffee is the first of the first. It was with the help of Turks (cezva or ibrik) that the first coffee was prepared, or rather, the first drink that vaguely resembled modern coffee. Ever since Soviet times, it has become customary that coffee needs to be prepared in a huge Turk on gas. This is a bit of a wrong decision, since oriental coffee is prepared on hot sand – this is very important. In addition, the cezve itself should be made of copper (from the inside trimmed with tin or silver – copper is a little toxic), since this metal has ideal parameters for making coffee: it heats up evenly and quickly transfers heat throughout the vessel.
The shape of the cezve also turned out to be so for a reason – coffee foam forms a cork on the surface, which helps the drink to boil. The rest of the cooking process is as follows:
- Amount of coffee: 7-9 gr/60 ml;
- Grinding: into dust, the finest;
- Water temperature: 60 оWITH;
- Extraction time: 2-3 foam strokes without boiling.
Preparation:
- pour 7-9 grams of coffee into a Turk, add sugar and spices if necessary;
- pour water at 60оC and mix thoroughly;
- place the Turk in hot sand or put on the stove. If sand is still used, then the Turk must be constantly driven in a circle so that it heats up evenly;
- as soon as the foam starts to rise, you must immediately raise the Turk and wait until the foam settles;
- repeat the process 2-3 more times, depending on the desired strength of the drink;
- pour the finished aromatic coffee into a cup and wait until the thick settles.
Read more about Turkish coffee in this article.
French press (cafetner) or piston method
The French press is a way of making coffee for true coffee connoisseurs. It is coffee that is prepared by the piston method that is used to make Irish coffee and other classic coffee drinks. In addition, coffee from a French press participates in cap testers competitions (determination of flavor shades in a particular coffee). For this method of preparation, the coarsest grinding is used. As a tool, a coffee glass and a piston with a filter are used (these are sold in any tea shop).
Not everyone likes coffee from a French press, as it has a mild taste, at least for inexperienced coffee lovers. For this method, it is better to use single varieties of coffee, not blends, for example, Ethiopia Yergachef, Sidamo, Pakamara, etc.
- Amount of coffee: 8 gr/100 ml;
- Grinding: coarse, coarse;
- Water temperature: 90-96 оWITH;
- Extraction time: 3-5 min.
Preparation:
- preheat the flask (pour hot water into it, and then drain);
- pour coffee and pour water;
- cover with a piston lid and wait until the drink is infused (freshly roasted coffee usually foams profusely – a great way to check);
- then you need to slowly lower the piston down to the limit, separating the coffee grounds;
- pour coffee into cups.
Aero press
This is the youngest way to make coffee. In principle, the taste of coffee prepared in an aero press is not much different from coffee from a French press. But this is only at first glance. Its taste is more saturated, soft, in general, what you need. Recently, aero presses have become very common in barista competitions instead of French presses. Aero-press – two flasks, one of which is put on a cap with a filter, which also serves as a supporting part that is inserted into the cup. The second flask is equipped with a rubber gasket and fits very tightly on top of the first flask. Thus, the second flask squeezes out the finished drink with air (and therefore “aero”) into the cup.
- Amount of coffee: 20 gr/200 ml;
- Pomol: espresso-pomol;
- Water temperature: 80-95 оWITH;
- Extraction time: 30 sec.
Preparation:
- a paper filter is placed in the lid, which is screwed to the base of the first vessel;
- the first vessel is turned upside down and inserted into a cup or other container;
- ground coffee is poured there and water is poured, after which the contents are thoroughly mixed;
- a second vessel-piston is put on top of the first vessel, and coffee is pressed into the cup with it (for 25-30 seconds, espresso extraction time).
Filter method or drip method
This is perhaps the most familiar and one of the most popular ways of making coffee in the world. It is more common in the west, in particular in the USA. The essence is simple: coffee is poured into the filter, where a thin trickle (drops) of water is then constantly supplied, which gradually washes away all the components from the ground coffee. Everyone has seen such things in films: Americans have glass teapots with ready-made coffee. Actually, this coffee is called in American. Another feature: for this method, the so-called American roast is best suited – light (European – medium, Italian – strong).
- Amount of coffee: 12 gr/200 ml;
- Grinding: medium;
- Water temperature: 90-96 оWITH;
- Extraction time: 3-5 min. depending on the amount of coffee added and the degree of grinding.
Preparation:
- in the upper part of the coffee maker, coffee is poured into the paper filter;
- then water is supplied there, which gradually flows through the coffee and fills the kettle (in some models of coffee makers, water is supplied automatically);
- then we wait until the required amount of drink is prepared;
- modern coffee makers have a heated bottom that keeps the coffee hot all the time.
Эспрессо
Here I also have reached the most interesting. Now I will only scratch the surface of the process of making coffee in an espresso machine. We are talking about professional equipment, and not about home, where nothing needs to be done. To be honest, nothing sensible will work with home appliances, so it’s better to drink espresso in a coffee shop, and make homemade coffee in a Turk, in a drip method, in a French or Aero press. The essence of espresso is simple: there is a coffee machine that can push water under pressure through a “tablet” of ground coffee. The process is quite complicated, so I will not paint it here, but I will prepare a separate post.
These are just a few of the most popular ways to make coffee. In fact, there are many more. There is also a vacuum method of making coffee, you can also brew coffee in a pourover, geyser coffee maker and Moka coffee maker. But in our country, these cooking methods are rarely practiced. In general, drink the right coffee, prepared in the ways mentioned above. Till!
Aeropress coffee:
