TIPS
- Store coffee in airtight container preferably in whole bean form in a cool dark place.
- Coffee beans are best when freshly ground before brewing.
- Grinder makes or breaks the brew. Invest in a good grinder.
- Grind size matters. In general, if you brew coffee that is ground too coarse, the coffee can be under extracted (weak) and less flavourful. If your coffee is ground too fine, however, the coffee can be over extracted and bitter (strong).
- How much coffee to water determines how 'strong/bitter' and conversely 'weak/watery' coffee.
- Always use off-the-boil water with temperature between 195 F (91C) – 205 F (96 C) the closer to 205 F the better. Boiling water should never be used, as it will burn the coffee.
CLASSIC BREWING TECHNIQUES
INDIAN FILTER
1 Serving – 177ml water – 7-8 grams medium ground coffee powder
Boil water and let it sit for 30 seconds bringing the temperature down to between 91-96 degree Celsius.
Place the brew basket inside the brewer. Take a level spoon of coffee powder (In the spoon) and place into the brew basket (filter). If it is a 2-cup filter, place 2 level spoons of coffee powder.
Gently levelling the coffee powder, place the plunger inside the brew basket.
Pour fresh boiling water into the brew basket (filter) up to the neck. Close the lid.
In about 10 minutes the decoction is ready in the brewer container. Remove the brew basket (filter).
Add milk and sugar depending on how strong or mild you like your coffee.
POUR OVER
1 Serving – 350ml water – 28 grams(one ounce) medium ground coffee powder.
Boil water and let it sit for 30 seconds bringing the temperature down to between 91-96 degree Celsius.
Add the ground coffee powder to the dripper.
Place the dripper on top of a large mug or container.
Start by pouring water on the ground powder just enough to moisten the powder evenly. At this point, you will see a coffee 'bloom' CO2 being released.
After about 15 seconds, continue pouring water in a spiral manner from outside to the center.
Continue pouring slowly in the middle of the dripper, maintaining the water level. Allow all the water to drip.
Serve and enjoy your cup of coffee.
MOKA POT
1 Serving – 330ml water – 23 grams medium ground coffee powder.
The Moka Pot is made of three chambers. Take off the top chamber and remove the filter basket.
Fill the bottom chamber with fresh water until it's just below the valve. A good practice is to warm the water before you add it to the pot. Don't use hot water.
Place the filter basket in the bottom chamber.
Fill the filter basket with ground coffee powder. Don't press it down, but make sure it's evenly distributed and brush off any loose grounds around the rim.
Screw the top chamber onto the bottom chamber. Tighten, but not too much.
Place the pot on low heat. Leave the top lid open so you can see when the coffee begins to come out.
When a pressurized brownish stream of coffee starts to flow, lower the heat further.
When the stream becomes blonde and bubbles, remove the pot from heat. Cover the lid. Coffee is ready.
FRENCH PRESS
1 Serving – 350ml water – 28 grams(one ounce) medium to coarse ground coffee powder.
Boil water and let it sit for 30 seconds bringing the temperature down to between 91-96 degree Celsius.
Remove the plunger and add the ground coffee powder to the glass beaker.
Pour about one-third of the hot water over the grounds, making sure all the grounds are saturated.
Let the coffee bloom for about 30 seconds. You'll see it expand and bubble up.
Pour in the rest of the water, filling the beaker.
Place the plunger on top but don't plunge yet. Let the coffee steep for 4 minutes.
Slowly push the plunger down. Apply steady pressure and make sure the plunger is straight.
Pour the coffee and enjoy. If you don't drink it all immediately, transfer to a carafe to prevent over-extraction.
COLD BREW
1 Serving – 1.5 Litres water – 226 grams(eight ounces) coarse ground coffee powder.
Add the coarsely ground coffee into a large container.
Pour room temperature or cold filtered water over the grounds.
Stir gently to ensure all grounds are saturated.
Cover the container with a lid or plastic wrap.
Let the coffee steep at room temperature for 12-24 hours.
After steeping, strain the coffee concentrate through a fine-mesh sieve lined with cheesecloth into a clean container.
Store the concentrate in the refrigerator for up to 2 weeks.
To serve, dilute the concentrate with water or milk at a ratio of 1:1, adjusting to taste. Add ice if desired.
AEROPRESS
1 Serving – 200ml water – 15-18 grams medium to fine ground coffee powder.
Boil water and let it sit for 30 seconds bringing the temperature down to between 91-96 degree Celsius.
Place a paper filter in the filter cap and rinse it with hot water.
Assemble the AeroPress in the standard position (not inverted): attach the filter cap to the chamber and place it on top of your mug.
Add the ground coffee powder to the chamber.
Start a timer and pour hot water into the chamber, filling it to the desired level.
Stir the mixture for about 10 seconds.
Place the plunger on top of the chamber, creating a vacuum seal but don't press yet.
After about 1-1.5 minutes total brew time, slowly press the plunger down with steady pressure, which should take about 20-30 seconds.
Stop pressing when you hear a hissing sound. Your coffee is ready to enjoy.