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We probably all have this friend – maybe you this friend – who weighs his beans every morning and warms the water to an accurate temperature before brewing.
Then there is our other friend who drinks about a gallon of cream-colored gas station coffee every day and would have no other choice.
That's one of the things we love most about coffee. There are so many ways to drink it, and none of them are wrong (despite what your bean-weighing friend has to say about it).
So buckle up, because we have a lot to discuss The original magic bean.
These instructions are intended to give a general idea and are by no means comprehensive (when it comes to coffee, there are seemingly endless techniques for "perfection", so if you want to become a professional with a particular method, we recommend doing more research. [1
When it comes to convenience, it is hard to beat a filter coffee machine, and the latest machines even measure temperature, pre-infusion and add water at speeds to get the best taste.
We were too Surprised to learn that an 8-ounce cup of filter coffee can contain more than twice as much caffeine as a shot of espresso.
Pro Tip: If you are in the market for a coffee machine, look for one that keeps the coffee warm with a thermal carafe instead of a hotplate (which tends to burn the coffee if left too long) 659012] Using a Coffee Maker
Everyone likes their coffee power a little different – and each coffee maker has its own flavor – but the leading coffee trader * Trade sets this basic method.
* A good ideal base ratio is ~ 1 tablespoon of coffee grounds to ~ 1 cup of water.
- Pour cold tap water into the storage container.
- Put a filter in the filter basket.
- Grind your beans (for details on optimal grinding, see our "All About Grinding" section).
- Adjust the settings as needed and turn the on switch on.
This immersion was developed by the French at the beginning of the 19th century. The piston method ensures a full-bodied, balanced cup of coffee. You can't go wrong with a French press.
Using a French press
* Retailers recommend ~ 4.5 tablespoons of coffee in 4.25 cups of water.
- Bring enough water to the boil to fill the press (4.25 cups for the larger carafe size).
- Coarsely grind your coffee.
- "Bloom" the soil by pouring a layer of hot water (should contain about twice as much coffee), stirring the soil and letting it rest for 30 seconds.
- Pour the rest of the water into the press and let it sit for ~ 4 minutes.
- Push the plunger all the way down and separate the bottom from the coffee.
The pour over method may have a reputation for being difficult to master, but once you shut it down, you may never return.
For those of us who loathe to see additional coffee stale in a jug, the pouring is refreshing: For a single, delicious cup.
There are a variety of coffee maker styles. Popular are the Chemex, Melitta and Kalita 185 Dripper, which allows water to flow through not just one but three holes in the floor.
Use of a pouring spout
Blue Bottle recommends using 3 tablespoons of soil to 1.4 cups of water. And it is optimal to use a "gooseneck kettle" that has a long, slim spout, but you can really use any kettle.
- Bring water to a boil.
- Grind the floor to medium coarseness.
- Wet the filter and add your floor.
- "Flower" the soil by saturating it in a layer of hot water and waiting 30 seconds.
- Pour the remaining hot water (very) slowly in a circle pattern over your terrain (there are many different ways of thinking about how to best pour the water, but the key is to drive slowly and saturate all grinds).
The practical nature of the single-cup coffee machines have made them popular machines in offices and at home. Although we understand the allure of just jumping into a capsule and pressing Start, we won't pretend to make the most delicious cup of Joe.
Pro tip: Find a single-cup machine that either uses reusable trays or doesn't use capsules at all, as they are known to be non-recyclable and end up in the ocean and landfill sites.
Using a single cup machine  Place a bowl in the container.
Hot water (and sometimes cold!) Meets ground, roasted beans, creating a brown liquid that releases a thousand flavors of components. This is the love story in which coffee is brewed. Similar to love, there are many ways to enlightenment.
Cold Brew often has a mild, low-acid and sweeter taste. Unlike iced coffee, which is made with hot water and then chilled with ice or in the refrigerator, cold brewing is made by soaking coarsely ground beans in room temperature water for 12 to 24 hours.
Here is a recipe for home brewed cold brew using the Starbucks method, which, according to this blogger, is the best product in the ubiquitous cafe.
We love having a cold nitro brew on a hot summer day, don't we? Like the Guinness of the coffee world, it is mixed with nitrogen and released from barrels to create a super smooth and silky, mild drink.
It's hard to believe (thanks obsessive kitchen tinkerers), but you can approximate this at home. The key is a whip of cream.
Decaf coffee is processed to remove approximately 97 percent of the caffeine from the beans. Although the taste is milder, it is a good choice if you are sensitive to caffeine or cannot drink it in any other way.
Decaf coffee has not been studied as extensively as regular coffee, so it is unclear whether it has the same range of benefits that full caffeine coffee offers. However, one study has shown that Decaf coffee relieves the digestive system.
A disadvantage of Decaf coffee is that it processes much more than normal coffee to remove the caffeine. For this reason, look for Bio-Decaf, which extracts the caffeine using a solvent-free process.
Traditionally, an espresso is a 1-ounce brew of dark, syrupy, aromatic brew that is coated with a layer of golden brown foam crema (the color of the foam is meant to indicate the darkness of the roasting).
The coffee beans used for espresso are medium to dark roast substances that are richer in oil and produce a less acidic, bitter taste.
While your best espresso shot is being drawn by a trained barista (it's really an art form to take a good shot), you can go big and buy your own machine (if you don't mind) costs, maintenance, cleaning , Maintenance and repairs).
If you're interested, check out these foodies who tested "cheap" espresso machines.
Espresso Bar Menu Explained
While the pures on When we think of falsifying their holy coffee with anything there are many of us who would be happy to fight you for our cream and / or our sugar.
Adding ingredients to your coffee is not inherently "bad". However, if you drink it every day, it's wise to pay attention to the quality of the ingredients you add.  If creaminess is your jam, try a full fat product – like cream, half and half, or coconut oil. Full fat products are processed less and contain fewer ingredients. (A review of the 2012 studies found that high-fat dairy products are not associated with weight gain, obesity, or cardiometabolic risk.)
If possible, minimize the use of coffee creams, as these products tend to be heavily processed and include sugar contain.
Are you looking for creative ways to add useful ingredients to your coffee? Try them out.
The roasting process dries, caramelizes and converts green coffee beans and creates a chemical reaction that produces volatile, aromatic, water-soluble oils.
If you buy coffee, you can choose your roast: light, medium, medium-dark or dark. These color deviations relate to the roasting time of the beans and determine the taste and caffeine content of the coffee.
Light roasted coffees are roasted for a shorter time. Because caffeine and acid are consumed when roasting, light roasts have a higher caffeine content and a more acidic taste. Light roasted beans have no oil on their surface.
If you are not used to drinking a light roast, the taste may be sharper than usual.
Medium and medium-dark roasts
Less sour roasts are acidic than light roasts. They tend to have more body and what people in the coffee business like to call a “balanced taste profile”.
The darker a medium roast, the richer the taste. Because medium-dark roasts are even less acidic than media, they will have a stronger, fuller taste.
Dark roasts take on a sweeter taste due to the time in which they are roasted. Caramelized the naturally occurring sugar in the beans. Some dark roasts – like French roasts – also take on a smoky taste due to their long roasting time.
Dark roasts contain the least caffeine.
Light, air and moisture affect the taste of coffee. Therefore, roasted beans should be kept in opaque airtight containers and in a cool, dark place, such as a pantry. No fridge or freezer (where moisture is present).
A group of coffee lovers have done extensive research on coffee bean containers and found that the best containers for keeping beans fresh are stainless steel, vacuum sealed and with a sufficiently wide mouth to scoop out the beans – like this one.
How coarsely you grind your beans affects the taste of your coffee. If you use floors that are too coarse, the end product can become acidic and acidic, while grinding too fine can produce bitter, sometimes tasteless coffee.
So what is the ideal rudeness? It depends on your brewing style. This table can give you a general idea.
Regardless of the degree of grinding or method, however, one rule applies: Beans should be ground immediately before brewing in order to achieve an optimal taste. It only takes about 30 minutes for the beans to lose their taste after grinding.
When you buy pre-ground beans in your food budget, try buying them in smaller quantities to reduce the time on your counter.
There are two main types of coffee grinder: ridge mills and knife grinder . Any coffee lover will tell you (passionately) that ridge mills are superior.
Due to the shape of the teeth, ridge mills produce a more uniform grinding. They also don't generate as much heat as a knife mill, which can affect the aromas and flavors of the coffee.
This blogger has done everything possible to review a number of household grinders from high-end to best buy to affordable prices. He recommends slow grinders, which are either reduction gears or slow direct drives.
However, if your knife sharpener works for you, you probably won't have to pay $ 50 or more for a new fancy tool (unless you feel fancy!).
And all of this is not without consequences for the environment and the people who work on the production of the beans.
According to estimates, 120 million people depend on coffee production for their livelihood. In view of the steadily increasing global demand, coffee farmers face an enormous challenge: Climate change is expected to reduce the country suitable for coffee cultivation by 50 percent by 2050.
So what can we do as consumers?
According to a 2016 review, we can start buying Fairtrade coffee. This certification process assesses whether the product was made sustainably and whether the people who grow and produce the beans are fairly compensated and can invest in their future.
On this website you will find a list of fair trade roasters.
Other labels to watch out for (if your budget allows it) are climate neutral, shade grown, and guarantee fair returns for small farmers and their communities.
Another way to spend your coffee dollars ethically is to buy locally roasted coffee. Widespread adoption can be a problem for many small businesses, so small roasters often rely on a local customer base to buy their products.
Not to mention that when you buy a locally roasted bean you save on CO 2 emissions from traffic.
The exact origin of the coffee is hotly debated. While many countries and cultures claim it, it is difficult to know due to the lack of documentation.
We know that the first known coffee house was in Constantinople in 1554. Jump almost 500 years ahead and you'll find people lining up in coffee shops at every block in the world (we drink about 2.25 billion cups a day ).
While your friend who weighs beans would like to bore you with the size and superiority of the "third wave coffee". We believe that the real beauty of the bean is how it helps us connect with others.
Maybe it's the stimulating properties, or maybe it's just the simple pleasure of having a coffee break with colleagues outside. Whatever it is, coffee brings people together.
And while coffee breaks and coffee appointments are on hold until further notice, we can still drink our coffee at home and look forward to the day when we can catch up with our barista. Ginger Wojcik is an editorial assistant at Greatist.
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Elizabeth Keyser wrote, researched and reported on this piece from her two favorite cafes, Shearwater in Fairfield, CT. and the source in Black Rock, Bridgeport, CT.