Dark Roast Coffee

Dark roast coffee, the epitome of the roasting process, produces a coffee bean which can be oily or dry and whose color is very dark brown, almost black. This type of roast produces a flavor which is robust and oily if the coffee bean is finished roasting at the beginning of the second crack stage, or thin bodied and light, if the coffee bean is finished roasting long after the second crack occurs. The vegetal and grassy flavors which are prominent in light roasts and present to some extent in medium roasts are nonexistent in dark roasted coffee. This level of roasting puts the flavor of the roast, not the coffee bean itself, at the forefront. Dark roast coffee is very low in acidity and lacks brightness and crispness. It is especially suited to using in brewing espresso coffee since the oils present in the coffee bean come to the forefront after roasting the coffee bean to this level. Origin characteristics are not prominent when coffee is roasted to this level. At the high end of dark roasting, one example of which is French roast, the coffee flavor present in the coffee bean becomes overwhelmed by the ashy smoky flavor of the roast. This type of roast produces a thin bodied final brew since all of the oils have been removed from the coffee bean via the process of a long roast.

Medium Roast Coffee

Medium roasted coffee is roasted for more time than a light roasted coffee, but less time than a dark roasted coffee. As a result, this roasting level produces a final brew which has a taste between that of a light roast and that of a dark roast. Medium roasted coffee combines the lightness and freshness of a light roast and the richness and oiliness of a dark roast, while ensuring that not one of these characteristics overpowers the other. In order to fully taste a coffee bean, medium roast is the recommended roasting level since neither the grassiness nor the oiliness of the bean will overpower the taste. Medium roasted coffee has an acidity level which is neither high nor low, making its texture very smooth. Medium roasted coffee is roasted at a temperature between 410 degrees Fahrenheit and 426 degrees Fahrenheit. Speciality coffee is mostly roasted to this level since both the origin characteristics and the reduction of acidity of the coffee bean, which makes the final brew smoother on the palate, are present in this type of coffee, thus allowing the drinker to experience the best coffee experience.

Light Roast Coffee

In order to coax the flavor out of the coffee bean, it must be roasted. The heat which emanates from the roasting process releases the complex aromas and subsequent flavors from the raw coffee bean. Coffee which is lightly roasted is roasted for the minimum amount of time needed for this chemical change to occur. As coffee beans are roasted, a cracking sound occurs. Lightly roasted coffee is produced after the first of these cracking sound occurs. In order to qualify as a light roast, the coffee bean must have reached a temperature between 385 and 410 degrees Fahrenheit. The taste of a lightly roasted coffee will still contain some vegetal notes, and experts can determine the place of origin of the coffee beans during tasting. In addition, this roasting level produces an acidic final brew, with little, if any, sweetness. This allows the flavor of the coffee bean itself, not the roast, to be present in the final brew. There is no oiliness present within this level of roast, unlike dark roasts. This is the case since more time is needed to release the oils from the interior of the coffee bean to its exterior. Therefore, lightly roasted coffee does not contain an oily layer on its exterior. In addition, when brewed, this level of roast does not produce an oily layer on the surface of the brew, leading to a crisper, more delicate flavor and texture. The color of lightly roasted coffee beans is very light brown, and the color of coffee brewed from these beans is the same. Coffee beans from single origins are great to be roasted lightly since the nuances of each individual growing area can be determined at this level of roasting.

How to Make Boiled Coffee

The process of making boiled coffee is very simple, fast, and produces an excellent flavor in the final brew. Since this method uses a combination of immersion and extraction, a flavor profile between that of coffee made in a french press and coffee made in a pour over will ensue. Coarsely ground coffee should be used to make this type of coffee since if too fine a grind is used, over extraction may occur. This is the case since the very high temperature of boiling water will extract every flavor component from the coffee grounds; and, if very finely ground coffee is used, the surface area of the coffee particles will increase, leading to a very bitter and uneven final brew. If coarsely ground coffee is used, the surface area of the coffee particles will decrease, leading to a balanced and delicate final brew. Since the flavor is gently coaxed from the coffee grounds from the time they are inserted into cold water until the time the water comes to a boil, flavor compounds which would not otherwise be released will be released, leading to a complex, robust, and rich final brew.

Ingredients:

2 tablespoons coarsely ground coffee
6 ounces cold water

Instructions:

Place ground coffee and cold water in a pot
Put the pot on the stove on medium heat
Stir until the ground coffee is mixed thoroughly with the water
Wait until the coffee comes to a boil
Remove from stove when coffee comes to a boil
Let steep for five minutes
Pour into cup or storage vessel immediately, since over steeping can result in unpleasant flavors

The Definition of Espresso

Espresso coffee is produced via a brewing method which makes use of intense pressure, as opposed to more common methods such as immersion and water circulation. As a result of this intense pressure at a level of 9 bars, a thick layer of foam, known as crema, is produced. This crema is composed of an emulsion of the oils present in the coffee bean. This brewing method is the only way to produce this flavorful coffee component since only by pressure can all of the extractable components of the coffee bean be extracted into the final brew. Espresso coffee is relatively smaller in terms of liquid volume than other brewing methods, however, less coffee grounds are used to produce it. In addition, as a result of the intense pressure and high water temperature used to produce espresso, all of the flavor components of the coffee bean are released in an intense and concentrated manner. Since this brewing method produces a very intense taste, it is possible to combine it with large quantities of milk or water without producing a flavorless end product. In order to make espresso coffee, a fine ground should be used for the coffee beans, since they are in contact with water for only 25-30 seconds. These coffee grounds should be tamped down in order to produce an almost solid puck, which will enable the espresso machine to reach the required level of pressure. This coffee puck is then placed into the espresso machine, which heats up water to almost boiling temperatures and pours it over the coffee grounds for about half a minute. When discarding the used coffee grounds, be sure to not dent the container. Espresso should be consumed immediately after brewing since increased exposure to oxygen can decrease its flavor. In addition, the crema dissolves within a few minutes of brewing.

How to Make Coffee in a Percolator

A percolator is a great device for brewing coffee for a number of reasons. First, if the percolator is made from metal, it is virtually unbreakable, making it a great investment for the future and enabling its usage during travel. Second, since, when brewing coffee in a percolator all of the water is passed through the coffee grounds several times, a very robust and nuanced flavor can be achieved in the final brew. In addition, since the temperature of the water is boiling, all of the flavor components of the coffee will end up in the final brew. It is very easy to assemble a percolator to make coffee. A percolator consists of the following parts: a carafe, a chamber for the coffee grinds, and a cover for the chamber. The chamber and cover are attached to a tube which transports boiling water from the carafe to the coffee grounds. A paper filter can be placed within the chamber to prevent coffee grounds from getting into the final brew, however, the coffee grounds usually do not get into the final brew since they are of a coarse grind.

Ingredients:

2 tablespoons coarsely ground coffee
6 ounces of cold water

Instructions:

Remove the cover and coffee ground chamber from the percolator
Remove the cover
Place a paper filter at the bottom of the chamber (optional)
Place ground coffee in chamber
Place cover on chamber
Place cold water into carafe
Lower the chamber and attached cover into the carafe
Close the percolator lid
Place percolator on stove at medium temperature
When the coffee starts to bubble, let it bubble for 3-5 minutes
Pour the brewed coffee into a cup

Why Coffee Beans Have to be Roasted

The coffee plant is a tropical plant which produces coffee cherries. These coffee cherries are red in color and taste similar to cranberries and other similar fruits. Since the coffee plant produces fruits, why is it the case that coffee is a beverage and not a solid foodstuff? The process of drying out and roasting the coffee cherries produces a more complex, robust, and flavorful end product which can be turned into a liquid via the process of brewing.

In order to produce coffee beans, the coffee cherries are first picked from the tree. Then, they are dried in the sun for a few weeks. As this drying process progresses, the outer hull of the coffee cherry begins to dry out and eventually separates from the rest of the coffee cherry. The now dried coffee cherry, sans the husk, is yellow or green in color. If it were to be brewed immediately, it would produce a brew which is very vegetal and sour. Thus, it is necessary to roast the coffee bean in order to produce a more palatable end product.

Lightly roasted coffee beans are roasted until a crack appears in the coffee bean. This light roast produces a brew which retains the vegetal nature and acidity of the coffee bean, however, this roasting level produces a flavor which is much more palatable than that of green coffee beans. Medium roasted coffee beans are roasted a short while longer than light roast coffee beans, however, the roasting process ends before a second crack appears in the coffee bean. This roasting level produces a brew which is less acidic than lightly roasted coffee beans and combines both the vegetal and roasty flavors of the coffee beans. Dark roasted coffee is roasted until a second crack appears in the coffee bean. This roasting level produces a brew which retains very little, if any, vegetal characteristics of the coffee bean. Coffee roasted to this level has very little acidity and has a flavor which is caramelly and bittersweet.

The Importance of Grinding Coffee Beans Right Before Brewing

Grinding coffee beans may seem to be a hassle, but, grinding whole coffee beans right before brewing them gives a depth of flavor and robustness which is not possible to achieve with pre-ground coffee. As soon as coffee beans are ground, they are exposed to oxygen, which leeches the flavor found within them and causes the coffee grounds to become stale. If you grind your coffee beans right before brewing, the coffee grounds would have much less exposure to oxygen, leading to a fresher and more flavorful brew. In addition, if you grind your own coffee beans, you could adjust the grind to the appropriate brewing method. If the wrong sized coffee grounds are used for a brewing method, then the method would produce sub-par results. For instance, if a coarse ground coffee were used for drip brewing, the flavor of the brew would be very weak since there is not enough surface area for the water to extract the flavor of the coffee. By grinding your own coffee beans, you can experiment with many different brewing methods and discover the full range of flavor of the coffee bean.

How to Use an Electric Turkish Coffee Maker

The process of making turkish coffee on a stovetop requires constant watching and is relatively time consuming as compared to other brewing methods. In addition, if the coffee is left unattended, it could boil over onto your stovetop, leading to a huge mess. Fortunately, electric turkish coffee makers are now available for use. These machines produce the same frothy, rich, and full-bodied flavor of turkish coffee in just about 3 minutes, without the need to use a stovetop. The only work needed on your part is to add turkish ground coffee and water to the coffeepot component of the machine. Then, in just about 3 minutes, with no work on your part, the machine will have finished brewing the coffee.

Ingredients:

5-6 grams turkish ground coffee
3-3.5 ounces cold water

Instructions:

Plug in the machine
Add ground coffee and water to carafe and stir
Place carafe in machine
Press the on button
Depending on your model, a beep will indicate that the coffee has been brewed
Pour brewed coffee into cup

How to Make Coffee in a Clever Coffee Dripper

The Clever Coffee Dripper is a coffee brewing device which combines the methods of immersion and filtering. This combination results in a final brew which is similar in taste to both french press and drip coffee. This brewing device consists of a pour over cone which is designed to drip only when placed on top of a cup or when a valve is moved. This is contrary to traditional pour over cones, which drip brewed coffee continuously. The result of this design is that coffee grounds are allowed to release more of their flavor and depth since they are steeped rather than continuously extracted. Since a paper filter is placed in the clever coffee dripper, the oils which result in bitterness and acidity are drastically reduced in the final brew. This results in a clear and crisp cup with little oiliness. A grind between medium and fine should be used when brewing via this method since if too fine a grind were to be used, since this is an immersion brewing method, there would be too much bitterness in the final brew. However, since the coffee grounds are filtered via a paper filter, too coarse a grind would result in a loss of flavor.

Ingredients:

2 tablespoons ground coffee
6 ounces of boiled water

Instructions:

Bring water to a boil
Place paper filter in Clever Coffee Dripper
Wet the paper filter with boiled water to remove any papery taste
Rinse cup with boiled water to prevent heat loss
Discard of the water in the Clever Coffee Dripper
Place ground coffee in Clever Coffee Dripper
Pour water over ground coffee
Let coffee steep for 4-5 minutes
Depending on the model of the Clever Coffee Dripper, either place directly over cup or turn valve switch

How to Make Coffee in an Aeropress

Coffee produced in an aeropress is very similar to espresso since both methods make use of pressure to extract the coffee, however, the aeropress method utilizes immersion brewing in addition to pressurization to produce a richer, more full-bodied final brew. The aeropress device is very simple to use and to clean up. Its small size makes it ideal to use during travel and does not take up too much space in the home. This device consists of two parts: a brewing chamber and a plunger. A paper filter is attached to the bottom of the brewing chamber, which produces a clean and crisp brew and an easy clean up. Ground coffee is placed in the brewing chamber and allowed to steep for a short period of time. The plunger is then pressed in order to pressurize the coffee, leading to a taste similar to that of espresso. It just takes 30 seconds to brew coffee using the aeropress, and, as a result of this quick brew time, a less acidic final brew is achieved. After brewing, the coffee grounds will form into a solid puck at the top of the paper filter, which results in very easy clean up. A fine grind should be used when brewing coffee in an aeropress since this will cause all of the flavor to be extracted during the short brewing time.

Ingredients:

18 grams ground coffee
7 ounces of water

Instructions:

Bring the water to a boil
Put the paper filter into the plastic cap
Pour boiled water over the filter to remove any papery taste
Attach the brewing chamber to the plunger
Insert the ground coffee into the brewing chamber
Pour the boiled water into the brewing chamber
Stir the coffee gently with the plastic paddle
Let the coffee steep for 30 seconds
Attach the plastic cap with the paper filter to the brewing chamber
Flip the aeropress over onto a cup
Press down on the filter gently
Unscrew the plastic cap
Discard of the coffee puck and paper filter

How to Make Coffee in a Vacuum Pot

The vacuum pot, also known as a siphon brewer, combines the brewing methods of full immersion and filtration. This combination produces a full bodied brew which is also clean and crisp. Such a result would be impossible to produce via the usage of either immersion or filtration methods. The setup required by a vacuum pot may look intimidating at first, but, in reality, the setup just requires three easy steps. This method of brewing is aesthetically pleasing since one sees the water in the bottom part of this contraption slowly rise to saturate the coffee grounds in the top part of this contraption. After the coffee grounds are adequately steeped, which is determined by the vacuum pot itself via temperature levels, the brewed coffee will rush back into the bottom compartment with a noise that resembles that of a vacuum. The coffee grounds used for this brewing method should be between a coarse and a fine grind.

Ingredients:

2 tablespoons ground coffee
6 ounces cold water

Instructions:

Pull the chain in the top part of the vacuum pot until you hear a click
Add cold water to the bottom part of the vacuum pot
Turn on the burner to high
Attach the two parts together so that the top part is attached at an angle
When the water boils, attach the top part in an upright position
When the water fills the top part, add the coffee grounds to it
Stir the coffee and turn down the burner
Watch the brewed coffee whoosh down to the bottom part
Detach the top part and pour the brewed coffee into a cup

How to Make Cold Brew Coffee

Cold brew coffee, which is the method of steeping coffee grounds in cold water, produces a brew with very little bitterness, very little acidity, and a smoother texture than traditional methods of brewing coffee, which make use of hot water. This method may take a long time to produce the final brew, however, the wait is worth the final result, which is a very clean and crisp cup which is smooth and gentle on the digestion. It is also possible to increase the ratio of ground coffee to water in order to make a concentrate that you could use for a few days.

Ingredients:

4 tablespoons of coarsely ground coffee
6 ounces of cold water

Instructions:

Place the ground coffee in the filter basket of the cold brew coffee maker
Place the filter basket into the cold brew coffee maker
Pour cold water into the water compartment of the cold brew coffee maker
Let the coffee steep for 12-24 hours
Pour the final brew into a cup

How to Make Turkish Coffee

Turkish coffee is the simplest way of making coffee. Using this method, the most finely ground coffee (turkish ground coffee) is combined with cold water in a turkish coffee pot and slowly brought to the boil. This combination of a high amount of contact of the coffee grounds with the water and the slow extraction rate leads to the most flavorful, rich, and full bodied coffee possible. After pouring the resulting brew into a cup, wait for a few moments for the coffee grounds to settle to the bottom. Also, as you near the end of the cup, drink carefully so as to not swallow the coffee grounds.

Ingredients:

One heaping tablespoon (4-5 grams) of turkish ground coffee
3-3.5 ounces of water
Turkish coffee pot

Instructions:

Put the turkish ground coffee into the turkish coffee pot
Put the cold water into the turkish coffee pot
Stir the coffee grounds and water
Put the turkish coffee pot on the stove at medium heat
When the coffee boils, pour it into a cup

How to Make Coffee in a Stovetop Espresso Machine

The Stovetop Espresso Machine, also known as a Moka pot, is easy to use, fast to clean up, and produces a coffee which tastes very similar to espresso. It consists of three parts: A water chamber, a coffee basket, and a serving chamber. When these three parts are put together on the stovetop, the tight seal creates pressure from the water steam, which then causes the water to rise to the coffee basket and mix with the coffee grounds. The resulting brew is then transported to the serving chamber This produces a brew which is more robust than pour over coffee, but a little bit less robust than an espresso. The best part about this brewing method is the easy cleanup. As a result of the steam pressure, the coffee grounds form into a hard puck in the coffee basket. Just unscrew the machine, knock the coffee basket against the side of a disposal container, and, just rise all three parts with water. Do not use soap, especially if you have an aluminum stovetop espresso machine. Over time, the coffee oils will build up into a layer on the inside of the machine, leading to better tasting coffee.

Ingredients:

Enough water to reach the valve on the water chamber
Enough finely ground coffee to fill the coffee basket

Instructions:

Fill the water chamber with water
Fill the coffee basket with finely ground coffee
Put the coffee chamber inside the water chamber
Screw the serving chamber onto the water chamber with the coffee basket
Place the machine on a stove
Turn on the stove to medium heat
Once the machine becomes quiet, take it off the stove
Pour the brewed coffee into a cup

How to Make Pour Over Coffee

Pour over coffee extracts all of the flavor from coffee grounds since water is continuously poured over the grounds for a few minutes. None of the sometimes unpleasant oils will get into the final brew as a result of the use of a paper filter. This results in a clear and crisp brew. Medium or dark roasts should be brewed using this method since they have more flavor when their oils are removed than light roasts. A fine grind should be used to increase surface area, leading to a better extraction. This brewing method also results in a fast cleanup since all you have to do is throw away the used paper filter.

Ingredients:

2 tablespoons finely ground coffee
6 ounces of water

Instructions:

Boil water
Put paper filter in pour over cone
Rinse paper filter with boiled water to remove any paper taste
Rinse cup with boiled water
Place ground coffee in paper filter
Place pour over cone with filter on top of cup
Wet the coffee grounds with boiled water
When coffee grounds rise (bloom), start to slowly pour water in a circular motion
Keep pouring water until water is finished
The coffee liquid should slowly drip into the cup
The process should be completed in 3-5 minutes

How to Make Coffee in a French Press

Coffee made in a french press produces rich, full-bodied, and aromatic coffee. This is the case since this method utilizes full immersion of the coffee grounds in hot water without the filtering out of essential oils via a paper filter. Thus, the entirety of the aroma and flavor contained within these oils are present in the final brew. This brewing method is best used for light or medium roasts, since all of the natural oils of the coffee bean are included in the final brew. If dark roasts are brewed using this method, a very oily brew could be the final result. A course grind should be used when brewing in a french press since fine grinds could slip through the mesh filter, leading to a grainy cup. It should be noted that, even if coarse grinds are used, a very small amount of coffee residue will be present at the very bottom of a cup of french-pressed coffee.

Ingredients:

2 tablespoons coarsely ground coffee
6 ounces of water

Instructions:

Boil the desired amount of water
Measure out the desired amount of ground coffee
Rinse the french press and serving cup with boiling water to prevent heat loss
Put ground coffee into french press
Pour boiled water over the coffee grounds
Let coffee grounds steep for 4-5 minutes
Press the filter
Pour the coffee into a cup