And we again return men to the kitchen with only one purpose, to make truly high-quality coffee. Scented coffee is the lifeblood of the adventurer, office worker and leisure traveler. While we're willing to give up a lot of things in our lives, a good cup of coffee is not one of them. Fortunately, there are countless ways to enjoy a good drink wherever we are. Here we will tell you how to make the best coffee according to the secrets of the world's baristas. Who knows, maybe it will turn out to be the best of all that you have ever tried.
The principles of making good coffee
Of course, you can go all out and use special detergents to clean the equipment, achieve optimal water hardness, and so on. But sooner or later the moment of diminishing returns will come.
Principles of good coffee
We believe that, out of dozens of variables that can be varied, the focus should be on the main three:
Buy good coffee beans, ideally freshly roasted.
Stephen Morrissey in 2008, he became the world champion among baristas, defeating almost 3,000 rivals says this: 'I'm kind of like the best in the world in this nonsense, but if they give me bad beans, I am powerless to make delicious coffee.' When buying, calculate the amount so that you consume coffee within a month from the date of roasting. Better buy some coffee, and spend the rest of the money on expensive vegetables or bread (of course, for the 'day of gluttony').
High-quality beans are the guarantee of delicious coffee. Even the best baristas cannot do anything without them.
Grind coffee one portion at a time.
Stale coffee after a good grind is better than fresh beans (within two weeks of roasting) after a poor grind. ' Making coffee is like making garlic. If you use large chunks of garlic, the taste will be moderate. If the garlic is crushed in a press or cut into small cubes, the taste can be overly strong, even bitter. That is why the chefs constantly insist that you need to cut into pieces of the same size. It's the same with coffee. 'Extraction' is the dissolution of solid particles of grains in water. If the grind is uneven, the drink will turn out to be both sour due to under-extraction (from large particles) and bitter due to over-extraction (from small particles). You can solve this problem by using a grinder with burrs, rather than knives. Depending on the finances and time that you have, you can:
- Take the beans to a good coffee shop, where they will grind them for you using a commercial grinder.
- Use a manual grinder with burrs.
- Use an electric coffee grinder with burrs.
Even love becomes brighter with a cup of aromatic coffee
The greatest discovery for you may be the need to grind one portion at a time just before preparing each cup, regardless of how you grind. Thus, all oils and aromatic substances end up in the drink, and not oxidize in the air. This is how freshly minced garlic works, which is best suited for dishes.
Weigh the coffee and water in grams.
Measuring water by weight (in grams) is more reliable than measuring by volume, since the density of water changes when heated. Using the metric system solves this problem: 1 L = 1000 ml = 1000 g. Perhaps most of the world uses it for a reason! My standard recommendation for making damn good coffee is to use a 2g to 30ml (g) ratio.
Coffee brewing methods can be divided into filter and non-filter brewing. As with sake, some prefer the invigorating properties of the former and some prefer the richness of the latter. Filters retain more oils and small particles.
How to make aromatic coffee
We will prepare coffee using the AeroPress technology. Armed with this small appliance, you can brew top-class coffee even from the folding table on the plane.
Step 1: Boil the water.
Step 2: While the water is heating, rinse the AeroPress piston under the tap and insert the smaller cylinder (1.2 cm) into it. Place the device upside down on the digital scale. Zero the scale and add exactly 12 g of medium to fine coffee (grind with a hand grinder with burrs).
Insert the filter paper into the removable plastic cap.
Stage 3: When the water boils, turn off the heat. Pour water into a container more suitable for accurate pouring. Dip a cooking thermometer in it. When the temperature is a few degrees above 79 ° C (recommended temperature from the makers of AeroPress, derived from tasting tests), slowly pour 100 ml of water into the AeroPress. If the temperature is below 82 ° C, most of the bitter substances do not get into the liquid. Once you have added 100 ml of water, stir the mixture. And then add another 100 ml (200 ml total).
Stir the mixture
Step 4: Stir one last time to stir the coffee completely.
Step 5: Insert the filter into the cover, put on the cover. Turn the device over the cup and slowly push the plunger. The best coffee you have ever tasted will pour into the cup. If you hurry, you will make people laugh. Let the filling take at least 20 seconds.
Pour the best coffee of your life into a cup and get ready to taste it
Stage 6: Solemn finale – cleaning. This is our favorite part! Push the plunger a couple more centimeters over the trash can, removing the filter paper and any debris. Rinse the end of the piston – cleaning is complete. To prepare 2 cups, use 24 g of coffee and the same 200 ml of water. Pour aromatic coffee into one cup and then pour 50/50 into two cups. Add hot water to each cup to achieve the desired volume.
Fanatics (not an offensive term) pre-filter hot water through two paper filters. So that the coffee does not have a papery taste.
Finally
Manual coffee brewing methods are becoming an increasingly popular option among both home enthusiasts and baristas. The ability to control every variable during the brewing process, create a cup that exactly matches your preferences and emphasize the unique character of the coffee. This attracts many to try making coffee on their own. Of course, you have to work more with your hands, but the result is worth it. Enjoy your coffee as thoughtfully as it was prepared. Take in the aroma and notice the flavors in every sip.
