Methods of Brewing Coffee
- allisonnahrwold
- Apr 10, 2019
- 3 min read
This week, our class received an unexpected surprise, the opportunity to soak up all the knowledge and experience that Dr. Juan Baso had to share with us. Through our discussion with him, I found everything he spoke of to be truly fascinating. From his time in school, to his careers with McDonald’s, Dunkin Donuts, Starbucks, and Samuel Adams, Dr. Baso’s career in chemical flavor and instant coffee production was very interesting to learn about. After learning his background and career specifications, Dr. Baso went into a lengthy description of each step in the coffee making process. The topic that I personally found to be most interesting was the various methods and tools one can use to brew coffee.
Among discussion of the five methods of coffee brewing, Dr. Baso also showed us a video to give us a visual representation of these five methods. We began by learning about the espresso brewing method. The key characteristic of the coffee brewed this way is that it “...create[s] a much stronger brew.” (Alexander 2018 p. 1) To begin, a small pod is filled with coffee grounds and compressed until the grounds are tightly compacted, this ensures even brewing. The pod is then secured against the espresso machine, and water is pumped through at a high pressure to produce a strong, caffeine concentrated coffee. The next brewing method we learned about was the French press method, which is “...pretty low-tech and involves pouring hot water over grounds.” (Alexander 2018 p. 1) The first step is to rinse the press with warm water to equalize the temperature, then, ground coffee is added to the container, and met by enough water to saturate the grinds. Once stirred, more water is added to fill the press, the lid is replaced, and the mixture is left for six minutes. After that, the filter is pressed down to capture the grinds at the bottom, and the coffee is ready to pour. Following the French press method, we learned about the chemex, or pour-over, method. This method “...gives you the most control over your flavor. Pour-over doesn't require any special machinery and can be done without electricity.” (Alexander 2018 p. 1) To begin, a small funnel is lined with a fine filter, then placed over a glass carafe, the coffee grinds are poured in, followed by a small amount of hot water to release the CO^2 in the coffee. Small increments of water are poured in until a slurry is formed and all CO^2 has been released. The water and coffee mixture then filters through the funnel and the drink is ready. We finished by learning about two brewing methods that involve open flame in the process, Turkish coffee and the siphon brew. The Turkish coffee method, simply stated, involves “...adding ground coffee, cold water, and sugar, if desired, into the coffee pot which is then placed on a low/moderate heat. As the coffee pot is heated a froth/foam forms on the coffee brew which is important for a good quality Turkish coffee.” (Kıvançlı 2016 p. 1) The result is a cup of coffee served with the grinds still intact, tasting similarly to the richness of espresso coffee. The final, and most unique method we learned about was the siphon method of coffee brewing. The first step is to fill a rounded beaker suspended by a wooden stand with warm water. A glass cup with tubing on the end is then submerged into the water, and the open flame in placed under the rounded beaker. The heat forces the water up the tube and into the top cup, where the coffee grinds are now added. Once the mixture has successfully combined, the heat is then removed, and after the bottom beaker is cooled, a vacuum is created which sucks the brewed coffee back down the tube and into the siphon. Ready to enjoy!
References
Alexander, C. J. (2018). Find the Right Brew for You: Prepare your best cup of homemade coffee
with this guide to different brewing methods. Grit, (1), 32. Retrieved from
Kıvançlı, J., & Elmacı, Y. (2016). Characterization of Turkish-Style Boiled Coffee Aroma by
Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques.
International Journal of Food Properties, 19(8), 1671–1686. Retrieved from
https://doi-org.ezproxy.lib.usf.edu/10.1080/10942912.2015.1080726
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