The Perfect Cup or Brew - Part 2
No Magic - Just Good Sense
There are too many ways to prepare coffee. We (humans) have complicated a wonderful thing. We have French Press, Brazilian Press, Vietnamese Drip (Phin Filter), Pour Over, Espresso, Turkish Brew... and hundreds more that we don't even know about. Each method requires it's own special grind. So me and my boy Chat put our heads together and this is what we came up with:
Method Type Grind Flavor Profile Time
French Press Immersion Coarse Full-bodied, rich 4 min
Pour Over Gravity Medium Clean, aromatic 3–4 min
Turkish Boiling Extra fine Foamy, intense 5 min
Siphon Vapor Pressure Medium Clean, tea-like 6 min
Cold Brew Immersion (Cold) Coarse Smooth, low acid 12+ hours
Espresso Pressure Fine Intense, crema 25–30 sec
Moka Pot Steam Pressure Fine Robust, strong 3–5 min
AeroPress Hybrid Med–Fine Versatile, clean 1–2 min
Café de Olla Boiling Coarse Spiced, sweet 5–10 min
Phin Filter Gravity Med–Fine Bold, sweet 4–6 min
Japanese Iced Pour Gravity/Ice Medium Crisp, aromatic 3–4 min
Cupping Immersion Med–Coarse Evaluative 4 min
Is there a right or wrong way? No, again it is up to the drinker. I plan to host cuppings or, as I prefer to call them, tasting parties and we will explore two or three of these methods, along with the traditional cupping method. This will give the guest a great experience of the different tastes that comes from the different brewing method (and yes, there is a difference). It will also give them a strong buzz, so we might need to host these tastings on Friday Nights.
Alla Prossima Volta!