The Basics of Brewing Coffee

tools coffee maker

The basics of brewing coffee are to consider if we want to brew coffee as much as possible. Brewing coffee with arguably the most difficult thing. Some of the things that became key parameter brewing techniques are sometimes passed away if we do not pay attention to detail the process well. Sometimes we brew coffee the same with the same tools the results can be different. If we bothered a little, every result we steeping, although different, can we make the handle basic reference for the future we are able to brew coffee as consistent as possible. Here are 8 things basics of brewing coffee that need to be considered to help improve the quality of the coffee brew.

1: Knowledge of Brewed Tool

Methods coffee could we categorize into 4 major lines: 1) boiling or boiled, like Turkish coffee pot; 2) immersing / steeping or soaking in a certain period, such as french press, brewed; 3) pour over / drip or filter coffee using special tools, such as Hario V60, Kalita Wave, Chemex, Vietnamese drip, drip cold; and 4) pressuring or coffee extract with a special water pressure from the sources that can produce water pressure, such as an espresso machine, Moka pot, percolator, siphon.

Clean Of Coffee Maker

Clean Of Coffee Maker

By getting to know the four major methods makers, we can easily see how each tool coffee. If we do not understand how it should work the way these tools, then we will make mistakes in coffee brewing. For example, at the moment, we do not know how the french press perhaps we would not suppress it, but to filter it.

2: Health Brewed Tool

We do not rush to discuss the ratio of coffee and water, how to pour, or more if we have not been able and willing to clean up our coffee makers tool. Cleanliness these tools will greatly affect the results of our coffee brew. If we brew coffee makers and not cleaning tools after use, the remnants of the cup will be attached so that it can be dirt. If that happens, then the dirt will affect the aroma and flavor. For example, mesh filter on the french press if not cleaned, it will leave a small residue of oil and attached to and affect the aroma and taste of steeping. Because oil and a small residue will cause odor and taste bland coffee.

3: Freshness Coffee Beans

Problems freshness of coffee beans is very crucial issues in coffee brewing. In fact, not only coffee beans that have been roasted it must be fresh when used, green bean fresh even if it is not going to cause a sense of the less enjoyable. No matter though green bean is the result of Cup of Excellence competition.

Green bean that is less than fresh, which is stored more than one year or with a poor storage, will cause a musty taste. The quality of taste and aroma becomes decreased when taken-I used to call it a new flat-although roasted 1 week ago. Meanwhile, the roasted bean that has been aged 2 months from the date of roasting, lack of freshness will be seen when brewed. In terms of visuals, the which are not freshly brewed coffee when usually no or less blooming than the freshly roasted bean.

Freshness Coffee Beans

Freshness Coffee Beans

We can judge the freshness of the coffee, either roasted green bean or bean, by way of a whiff and see the colors. Easily recognizable musty aroma plural, so likely we will know what is the smell of stale coffee or not. Then, if we see that less fresh green bean usually in terms of color turned white.

Either roasted bean or green bean is very susceptible to odors from the ambient air, light, humidity, and heat. Therefore, cafe or coffee shop who did not keep the roasted bean or green bean her of these factors, it is certain they are serving coffee quality less than the maximum. Sometimes there is just the coffee shop that stores its green bean in a state of open sacks in the smoking area cafe.

4: Scale Milled Coffee Powder

Pekerja-Mesin-Sangrai-Kopi

Scale Milled Coffee Powder

There is a very wise suggestion of a coffee grinder sellers to prospective buyers: “grind your coffee just before brew.” To me, the phrase is not intended that more saleable wares, but it is indeed a very good suggestion for us to follow. Coffee beans which have been milled open cavity surfaces, or so-called surface area, into smaller particles than the previous coffee beans. This makes the coffee aroma becomes more quickly disappear.

From the first minute that ground coffee, coffee gaseous compound begins to evaporate. That is the reason why when we brew coffee powder that has been so for a long time, the aroma and the taste will be reduced. However, for maximum brewing not just grind coffee to be brewed just before we look, we also need to adjust the results of our coffee grinder with brewed time we want. Why? Because we grind coffee finer the faster it will dissolve with water. Meanwhile, the coffee should we dissolve about 1.5 – 2% only of the quantity of coffee that we are prepared, the rest is water that will combine coffee flavor we wanted.

When we dissolve the coffee less or more than the proper time, the result may be far from what we want. For example, coffee is too liquid or concentrated. I recommend a faster extraction time to scale finely milled and slower time to scale coarse ground. For example, french press requires rough milling results due to a french press brewed average of 4 minutes, while the results of ground espresso machine require much finer than french press because brewed only about 20-35 seconds. Of note, all grinder although with the same brand and type is not likely to produce different grind size. Because it is important that the grinder setting is done at any time and we shall know how coarse or finely ground coffee that we need for brewing.

5: Pour Time

Time brewed or so-called contact time will greatly affect the concentrations that we brewed coffee: there are great so liquid or weak, some are great so dense and strong. The coffee tool will clearly affect how we adjust brew time. Because of different methods will require different grind results that determine when brewed. The fastest time in the brewed coffee is espresso brewing process while the longest for hot coffee was french press. This time, we can carefully brew back to correlate the results brew. Although only differ a few seconds, the result will be different coffee makers although made with the same tool. For reasons of consistency a case that we need to determine the time brewed with the same tool. For example, when brewed espresso 20 sd. 35 seconds, when brewed pour over / sd 2:30 drip. 3:30 minutes, when brewed full Immerse 3 sd. 5 minutes, and so on.

6: Water and Temperature

Water is the most important thing in a cup of coffee, 98-99% in a cup of coffee is water. Well, if we are not careful in the use of water then that will happen is the destruction of the taste of coffee that we brewed. Clearwater should not be odorless and should not be murky color. In the protocol issued by bodies of water decomposed world coffee with various parameters: hardness and total dissolved solid, pH, alkalinity, sodium, chlorine, etc.. These parameters are difficult to see with the naked eye or felt with the tongue. If we want to get the results in detail, then we must do lab tests or using a measuring tool that can parse the parameter.

Water and Temperature make a coffee

Water and Temperature make a coffee

But we certainly want to know the parameters manually or simply lay knowledge alone. If there is still limited knowledge we can use the ordinary senses of sight and taste, at least not enough to know the smell and murky water. We can do an experiment, for example, silence in a clear glass of water for one cup. If the water was not dirty, then there would be no sediment in the bottom of the glass, and if the water does not smell usually after boiling the water remains fresh flavorful. Or we can also try the water used for brewing. If the water we use is good, then the water can remove taste and aroma optimally. Conversely, if less well will cause a bitter taste or brackish flavor of our coffee cups.

Regarding the water temperature, which is generally recommended temperature ranges between 85 ° -96 ° C. However, keep in mind that we also have to look at the coffee roast profile. If the darker the roast his profile, it will be more susceptible to heat water that would cause a bitter taste. Conversely, if the water temperature is less hot, it will cause the coffee flavor that is not optimal.

7: Ratio Coffee and Water

The ratio between the water and the coffee is the most important thing to be discussed. In my opinion, a good ratio is 15-18 ml of water per 1 gram of powdered coffee. If the coffee is too thick, it will cause a very bitter taste and eliminate most of the existing flavor. If the coffee is too thin, it will make the taste and aroma of coffee was not optimal and tend to be very light.

8: Attributes Flavor

test the taste or so-called cupping

tests the taste or so-called cupping

It’s good for determining the parameters above, we did test the taste or so-called cupping. In this process, we will be able to know more clearly all the attributes of the coffee flavor in the coffee. So by the time we brew coffee, we already have a sense of the parameters that we want to get. Without knowing the sense of purpose that we want to find, impossible we will achieve maximum flavor.

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One Response to The Basics of Brewing Coffee

  1. Jarita says:

    Thanks for sending this coffee brewing processes,. It is really very important part. Those are related to this profession, It is really good post for them. Keep posting. Thanks again.

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