Coffee brewing methods
For nearly six centuries mankind drinking coffee, and all this time we try to access the ideal method of cooking. No wonder people have devised many methods, revealing different characteristics of taste. There are ways a very simple and accessible to everyone, and there are those that require special training and the use of special complex and expensive equipment. In any case, the ideal of how close we’re getting to it is not approached, is still a distant guiding star: unattainable, but beckoning. Let’s look at some ways of making coffee.
In the 1930-ies Melior French firm began the production of coffee makers that allow you to brew coffee with hot water, and at the end of welding to stop the extraction of coffee compounds by lowering net piston separating ground coffee from hot water. This cooking method is often called French press, hinting at French origin, but in France it’s called just cafetière à piston. From French press pots were in Italy, and after World war II in the United States, China, Japan and then worldwide. Connoisseurs of coffee like the French press as the most affordable method of preparing a balanced aroma and caffeine content of the drink. On our site you can learn how to cook a French press .
This method of preparation has several varieties with minor differences in taste, depending on the equipment used. The idea of this method is that hot water through the ground coffee placed in the filter of special paper or fine mesh. This coffee is called drip (due to the fact that ready to drink drop by drop into the Cup from the filter), and also used the names associated with the trademarks of coffeemakers, arranged according to this principle: Chemex, Melitta, V60. The first coffee this method of making coffee was offered back in 1800 by the French Archbishop Jean-Baptiste de Belloy. Modern technologies allow to create not only an automatic coffee makers, built on this basis, but also to experiment with devices for preparing filtered coffee manually: designers strive to increase the filtration area due to the particular shape of a funnel to filter. Filter coffee allows to obtain a very pure drink with taste comparable to a wine. In addition, this method, like other methods that use a filter that allows you to avoid falling into a Cup of terpene class of substances contained in coffee, which, according to recent studies, can stimulate the synthesis of cholesterol in the blood.
Vacuum method requires the use of special coffee, consisting of two vessels connected by a filter. Boiling water in the bottom vessel starts to rise into the upper vessel where it reacts with ground coffee. At this point, the fire source is removed, and the container begins to cool, while inside there is sparse state of the gas close to the vacuum, which pulls the coffee from the top of the vessel through the filter. These coffee makers were first invented by Loeff in Berlin in 1830, but by the mid-twentieth century almost completely disappeared from wide use with the advent of easier ways of making coffee. This method is for real crazy coffee connoisseurs. It allows the flexibility to change the taste of the drink, and the process looks very impressive and looks like a scientific experiment! Some coffee professionals believe that the vacuum method can best reveal the taste of coffee.
This coffee maker was invented by the Italian Luigi De Ponti for factory Alfonso Bialetti in 1933, where her released until now. Geyser coffee maker resembles a siphon that also consists of two chambers. However, coffee is placed in the upper compartment, and directly into the filter. Boiling water under pressure through the filter and coffee ready fountain is poured into the top compartment. Mocha coffee makers have a distinctive appearance has not changed much since the 1930-ies. Most often they are made of aluminum. For making coffee in a Moka use boiling water, which contributes to more efficient extraction of caffeine and the pressure brings out more aroma substances. It should be noted that the extra dose of caffeine does not improve the taste of the drink, because caffeine is a very bitter substance. Therefore, coffee loses taste espresso.
This is probably the oldest way of making coffee. For its preparation we use a special pot made of copper Turkish coffee pot (called a cezve or wine), which is placed in the hot sand or on fire. Copper has a high thermal conductivity and allows you to quickly transfer heat across the surface of the vessel, and the special form of the vessel contributes to the coffee foam as the tube was closed with a drink on top during cooking. Because copper is toxic, it is important that the inside of the Turk was covered with tin or silver. Coffee is prepared from very finely ground beans, and always with sugar, which helps to raise the boiling point of the liquid. In a Cup of coffee contains more caffeine than espresso or any other beverage, for cooking using less hot water.
To make a good Cup of espresso is not easy. This drink requires constant upgrading of skills and a good espresso machine is not cheap (it makes more sense to buy a good grinder, which ensures an even grind of any degree). Therefore, it is best to drink coffee in coffee houses, where he will prepare for you a professional Barista. The principle of operation of espresso machines consists in passing hot (but not boiling!) water under high pressure through the ground coffee. Due to the fact that the water temperature for espresso is significantly below 100ºC, the concentration of caffeine in espresso is lower than in coffee made other ways. However, the high pressure allows very effectively be extracted from coffee grounds all aromatic compounds, making espresso has the most intense flavour and aroma, which does not interfere too much bitterness. The high pressure also allows the extraction of a large number of tiny bubbles of carbon dioxide, which is served a Cup of espresso lush foam (in Italian it is called crema). Due to its rich taste of espresso, this drink is the focus of the specialty coffee movement. Drinks based on espresso, enter the menu of many coffee houses and the skill of cooking is estimated at the international and national Barista competitions.