HOW TO MAKE HOME COFFEE BREW
Buy green coffee
beans. Preheat your oven to 500F. Spread the beans evenly on a flat baking sheet. Place this on the middle rack of the preheated oven. Watch the beans roast. NEVER leave your roasting coffee beans unattended. In about 8-10 minutes there will be a crackling noise and smoke with an unmistakable coffee fragrance. About two-three minutes after the crackling, your coffee beans should be the rich dark shade they taste best at. Using an oven mitt, carefully remove the sheet from the oven and pour the beans into a metal colander. Stir the beans with a wooden spoon to help them cool quickly. Do this over a sink or outdoors, as there is chaff that comes off the beans during roasting. Also, any appliance used to pop popcorn can be used to roast coffee beans. Today, with the Indian market opening up to global trends, there are a number of home coffee roasters available as well.
GRIND I
Never grind more coffee than you will use immediately, as the coffee loses its unique flavour within a week of grinding. Once the beans are ground, the flavourful oils are exposed to the damaging air. As these oils dissipate, so will the flavour of your coffee. Once ground, coffee will begin to lose its flavour almost immediately. Different methods of brewing will require different grind consistencies. When using a French press, the coffee will need to be ground extremely coarse, whereas espresso requires an extremely fine grind.
STORE I
Never store your coffee in the refrigerator. Coffee should be stored in a clean, dry, airtight container, in a cool, dark place.
BREW I
There are six popular ways of brewing coffee (excluding espresso): Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French press brewing. We don’t recommend a percolator as it boils the coffee and often leads to over-extraction of coffee. As the French press is the preferred method for most modern-day aficionados, we’ll focus on only this method. When using a French press, place coarsely ground coffee in the glass carafe, pour water at the desired temperature over the grounds and place the top on. When brewing is complete, press down the plunger (a mesh filter on a stick), pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. A brew time of between three and six minutes is common for French pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. The most common mistake is to use too little coffee. The rule of thumb is to take two tablespoons per three-fourth cups of water. Start there and experiment to find what is best for your beans, your grind, your brewer, your water, etc. After all, if you don’t like it, it isn’t a good cup of coffee.
BLEND I
With easy access to global coffees, it’s not surprising that Indians are increasingly aware of the subtle differences in flavour between the likes of a Jamaican Blue Mountain and an Ethiopian Yirgacheffe. You can slowly build your knowledge and collection of coffee beans from across the world, ordering them off the Internet or buying from a reliable supplier. As you buy and experiment, you can start making your own blends and treating yourself and your friends to artistry in a cup
beans. Preheat your oven to 500F. Spread the beans evenly on a flat baking sheet. Place this on the middle rack of the preheated oven. Watch the beans roast. NEVER leave your roasting coffee beans unattended. In about 8-10 minutes there will be a crackling noise and smoke with an unmistakable coffee fragrance. About two-three minutes after the crackling, your coffee beans should be the rich dark shade they taste best at. Using an oven mitt, carefully remove the sheet from the oven and pour the beans into a metal colander. Stir the beans with a wooden spoon to help them cool quickly. Do this over a sink or outdoors, as there is chaff that comes off the beans during roasting. Also, any appliance used to pop popcorn can be used to roast coffee beans. Today, with the Indian market opening up to global trends, there are a number of home coffee roasters available as well. GRIND I
Never grind more coffee
than you will use immediately, as the coffee loses its unique flavour within a week of grinding. Once the beans are ground, the flavourful oils are exposed to the damaging air. As these oils dissipate, so will the flavour of your coffee. Once ground, coffee will begin to lose its flavour almost immediately. Different methods of brewing will require different grind consistencies. When using a French press, the coffee will need to be ground extremely coarse, whereas espresso requires an extremely fine grind. STORE I
Never store your coffee
in the refrigerator. Coffee should be stored in a clean, dry, airtight container, in a cool, dark place. BREW I
There are six popular ways of brewing coffee
(excluding espresso): Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French press brewing. We don’t recommend a percolator as it boils the coffee and often leads to over-extraction of coffee. As the French press is the preferred method for most modern-day aficionados, we’ll focus on only this method. When using a French press, place coarsely ground coffee in the glass carafe, pour water at the desired temperature over the grounds and place the top on. When brewing is complete, press down the plunger (a mesh filter on a stick), pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. A brew time of between three and six minutes is common for French pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. The most common mistake is to use too little coffee. The rule of thumb is to take two tablespoons per three-fourth cups of water. Start there and experiment to find what is best for your beans, your grind, your brewer, your water, etc. After all, if you don’t like it, it isn’t a good cup of coffee. BLEND I
With easy access to global cof
fees, it’s not surprising that Indians are increasingly aware of the subtle differences in flavour between the likes of a Jamaican Blue Mountain and an Ethiopian Yirgacheffe. You can slowly build your knowledge and collection of coffee beans from across the world, ordering them off the Internet or buying from a reliable supplier. As you buy and experiment, you can start making your own blends and treating yourself and your friends to artistry in a cup 
posted by Jinu @ 3:34 AM
0 comments
0 Comments:
Post a Comment
<< Home