How to Make Coffee

The Science Behind the Bean

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• Publisher: Abrams Image
• Year: 2015
• Print ISBN:
  9781419715846
• eBook ISBN:
  9781613127902
• Topic: Art
• Subtopic: Culinary Arts

SECTION SIX

How to Make Coffee

MAKING COFFEE

Now that you have explored the science behind brewing coffee, this chapter provides step-by-step guides to putting that knowledge into practice to make the perfect cup using each of the main brewing methods.

The preceding sections of this book have covered the diverse nature of coffee and explained the various factors that can influence its character and flavor, including the type of bean and growing region, roast level and grind, and brewing method and temperature. Added to that, there are also many ways in which you can prepare and serve coffee, which differ according to culture and the equipment used. And that is even before you bring personal preference into the picture—brewed weak or strong, or bitter, sweet, fruity, or floral; served with cold or hot milk, flat or frothed; sweetened with sugar or spiced with cardamom or cinnamon.

Measuring out ingredients by weight is the most accurate way of getting the perfect cup of coffee, so if you can, pick up a digital kitchen scale with metric measurements (measuring in grams is more precise than in ounces) from a kitchen specialty store or the kitchen section in some larger department stores. Look for one with a “tare” button, which subtracts the weight of the bowl or other container (and any contents), so you know precisely how much the ingredient being added weighs. These recipes are only a starting point, enabling you to adjust and modify the approach to suit your own requirements.

COWBOY COFFEE

This is one of the easiest ways of brewing coffee, using the decoction method of extraction, where water is boiled with the coffee grounds in a pot for a few minutes to make a crude brew. It is ideally suited to camping or backpacking, because a small grinder is compact enough to carry with you and there is no need to measure the coffee accurately. In the worst-case scenario, you can buy freshly roasted beans and coarsely grind them before you leave home.

YOU WILL NEED

Small burr grinder, measuring spoon, large mug, pot, heat source, timer, coffee cups, water, freshly roasted coffee beans

METHOD

1 Grind your coffee beans coarsely using the burr grinder.

2 Measure out 2 tablespoons of ground coffee per large mug of cold water (220 g / just under 1 cup). Pour the measured water into the pot.

3 Bring the water to a boil over a heat source. Remove and let stand for 30 to 60 seconds to lower the temperature slightly.

4 Add the coffee to the hot water, stirring to wet the grounds.

5 Let the pot stand for 2 minutes, then stir again and let stand for another 2 minutes. Cover the pot to retain the heat.

6 The grounds should have sunk to the bottom of the pot, so without disturbing the water too much, carefully pour the coffee into cups. If any grounds transfer, let the coffee sit in the cups for 30 seconds or so to let them settle to the bottom.

COWBOY COFFEE METHOD

STEP 2

STEP 3

STEP 4

STEP 6

TURKISH COFFEE

This traditional method of brewing coffee using decoction produces a rich, dark, strong cup. Domestic blade and burr grinders are rarely able to grind the coffee finely enough, but if you are unable to find a specialty Turkish grinder, grind the coffee as finely as your grinder can manage.

YOU WILL NEED

Ibrik (Turkish coffeepot), digital scale with metric readings, Turkish coffee cup, heat source, spoon, Turkish hand coffee grinder, water, freshly roasted coffee beans, sugar (optional)

METHOD

1 Place the coffeepot on the scale and tare or set to zero. Measure out the water you need by filling your Turkish coffee cup with cold water and then pour it into the pot. The water should just reach the neck of the pot so, if necessary, add more water to make a little extra coffee, but make sure that the w...

Table of contents

• Cover Page
• Title Page
• Copyright
• Contents
• Introduction
• SECTION ONE The Bean
• SECTION TWO The Chemistry
• SECTION THREE Roast & Grind
• SECTION FOUR Brewing, Extraction & Balance
• SECTION FIVE Coffee & Technology
• SECTION SIX How to Make Coffee
• Afterword
• Bibliography
• Resources
• Index
• Acknowledgements & Image Credits