Brewing and Preparing Coffee
Posted on 03/09/2013 9:49 AM
Joined: October 24, 2005
A coffee grinder that uses spinning blades to turn whole bean coffee to ground coffee. A blade grinder is simple and effective, but will produce an inconsistent particle size, or grind, compared to a bur grinder.
The foam found on top of brewing coffee formed by escaping carbon dioxide and coffee oils is known as bloom. Bloom is only found when using freshly roasted coffee. Coffee should not be used past 2-2.5 weeks of roasting, as the coffee has degenerated, and has become stale.
A pressure tank used to make hot water or steam, found in most espresso brewing machines.
A burr grinder, or burr mill, uses rotating flat to conical metal disks with sharp ridges, or burrs, to evenly grind the coffee beans. A bur grinder is typically adjustable from very fine to coarse and produces a consistent particle size compared to the simpler blade grinder. Consistent particle size is important in brewing quality coffee, making burr grinders the choice of coffee professionals.
Clever Coffee Dripper
Recently introduced, a filter cone with a stopper that lets coffee steep before dripping, extracting more flavor.
High-tech single-cup brewing machine. Company was bought by Starbucks in 2007.
Cold Drip Coffee
Coffee grounds are steeped in cold water for about 12 hours, then strained to make a concentrate that?s used for iced coffee and cut with milk or water. It?s associated with New Orleans.
The reddish brown froth covering the surface of a high quality cup of espresso. Crema is very important in making a good espresso. The presence of crema is the main difference between drip coffee and espresso. In an espresso machine, hot pressurized water is forced through the finely ground coffee which quickly extracts the most soluble constituents. Oils in the coffee grounds form small rusty brown colored bubbles which are then forced out of the porta-filter by pressurized hot water. These small bubbles of coffee oils are what makes the crema which floats to the surface of most espresso drinks. Crema is rich with coffee flavor and can remain in the mouth and throat while releasing flavor and aroma for up to an hour after drinking espresso. There are a number of factors that affect the formation and color of crema in espresso. Coffee packed too finely in the porta-filter tends to create crema that is too dark, while coarsely ground coffee with likely produce crema that is too light. The variety of coffee, as well as the way the coffee beans were processed and then roasted, will also affect the volume and color of crema produced when making espresso.
The amount of coffee used in a serving. One shot (1.5 ounces) of espresso has about two tablespoons of coffee (about 1/4 ounces). For best flavor, one shot of espresso, or two tablespoons of coffee, should be used to make 6 ounce of coffee drink. Likewise, a 12 ounce coffee drink will taste best with two shots of espresso.
A spring loaded device usually attached to espresso grinders which dispenses one serving of ground coffee per pull (about 1/4 ounces). Two pulls on the doser, for example, is just enough to fill a two shot portafilter basket.
What most American?s drink every morning. Ground coffee is contained in a coffee filter inside a Filter basket while hot water is trickled on top of the ground coffee. Gravity pulls the brewed coffee through the filter, and into a carafe for enjoyment. Most home drip coffee brewers never reach a high enough temperature for proper extraction.
Machine that forces hot water at 9 to 10 bars of pressure through very finely ground coffee beans. The high pressure hot water in an espresso machine is necessary to overcome the extra surface tension produced by the large surface area of very finely ground coffee. An espresso machine makes coffee that has crema, a reddish brown foam of coffee oils formed as the espresso is forced through a portafilter. Crema is an important part of the flavor, beauty, and aftertaste or espresso coffee drinks. Because of the crema production, and quick extraction process, espresso machines make coffee with more flavor and less caffeine compared to filter-drip machines.
The brewing process is known as Extraction. Coffee solubles are extracted from the ground coffee and into the water. This process is what creates the beverage known as coffee. Too little extraction will yield a sour-tasting cup, while an over-extraction will result in a bitter brew.
In a drip brewing system, the basket in which a filter is placed, and where ground coffee is held and the brewing process takes place.
Popular in England and with coffee aficionados everywhere. Coarse ground coffee is placed in a pre-heated glass cylinder and hot water just off the boil is added. The mixture is stirred, and the lid and Plunger assembly is placed on top to contain heat while the coffee and water are allowed to steep. When all of the good properties of coffee are extracted, the plunger is pressed downward through the liquid, and a fine-mesh screen catches all of the coffee grounds and forces them to the bottom of the cylinder while the freshly brewed coffee remains above. The French Press is also called a "plunger pot".
A small orifice used in espresso machines to limit the flow of hot water through the group. The term gigleur is an Italian derivation of gicleur, which is French for "jet" and derived from the French verb gicler (to squirt). The gigleur prevents too much water from flowing through the group when the portafilter is removed.
(Also known as Stove Top Espresso) While this is not espresso, it is a strong cup of coffee. There is an upper and lower chamber. The lower chamber is filled with water. Between the two chambers, is a filterbasket. To this basket is added ground coffee, that is compacted by hand. There is a top with a vertical tube to this particular filterbasket, which is then added, and the upper chamber is screwed in place on top of the lower chamber. The metal unit as a whole is then placed on a burner, be it electric, gas, or even a wood fire. As the water in the lower chamber heats, pressure is generated. This pressure forces the hot water and steam through the coffee that is serving as the ceiling of this pressure chamber, and up the tube affixed to the lid of the filterbasket. The strong coffee is then dispensed into the upper chamber, where it is collected. Steam Espresso Machines work on the exact same principles, and should not be called Espresso Machines at all. This is the classic traditional coffee found in most Italian homes.
Short for ?flannel drip,? it?s a form of drip coffee that uses flannel filters imported from Japan. The filters are temperamental, and must be washed by hand and kept chilled when not in use.
(Also known as Swiss Gold?, or Gold filter) This is a filter used in place of a paper filter, and is re-usable. A permanent filter allows more coffee oils to come through into the cup.
A method of drip coffee developed in Japan in which the water is poured in a thin, steady, slow stream over a filter cone. One cup of coffee takes as long as three minutes to brew. Some coffee bars have pour-over setups with several cones and distinctive swan-neck kettles from Japan.
Similar to Drip Brewer, but the entire process is manually operated. Nearly boiling water is Poured over ground coffee residing in a filter in a plastic or ceramic filter-holder that will generally rest on the ridge of a coffee cup, or can be used in conjunction with a carafe. The mixture should be stirred for optimum extraction. Ex: Melitta Pour-over System
Spent coffee from a portafilter or Clover.
Espresso shots are ?pulled.? The term is a holdover from when machines were lever operated.
A brewer where two vessels are arranged side-by-side, with a siphon tube connecting the two. Coffee is placed in one side (usually glass), and water in the other (usually glass or a plated metal). A spirit lamp heats the water forcing it through the tube and into the other vessel where it mixes with the coffee and steeps. After steeping, the spirit lamp is manually extinguished and after a few seconds a vacuum is formed in this vessel siphoning the brewed coffee through a filter back into the first vessel from which is dispensed through a spigot. The term siphon brewer is commonly misused as a name for the vacuum brewer.
Balancing Siphon Brewer
A siphon brewer where two vessels are arranged side-by-side, with a siphon tube connecting the two. Coffee is placed in one side (usually glass), and water in the other (usually plated metal). A spirit lamp heats the water, forcing it through the tube and into the other vessel, where it mixes with the coffee. As the water is transferred from one vessel to the other, a balancing system based on a counterweight or spring mechanism is activated by the change in weight. This in turn triggers the extinguishing of the lamp. A partial vacuum is formed, which siphons the brewed coffee through a filter and back into the first vessel, from which is dispensed by means of a spigot. Sometimes called a Viennese Siphon Machine or a Gabet, after Louis Gabet, whose 1844 patent included his very successful counterweight mechanism, the Balancing Siphon was both safer than the French Balloon, and was completely automatic.
Prized by their owners, this brewing system extracts all of the complex flavors and oils associated with a French Press, but with less sediment and a cleaner flavor. This is the preferred method of most coffee fanatics. A Vacuum Brewer is comprised of an upper chamber including a tube extending downward, a lower chamber and sometimes a spirit lamp or electric burner. The lower chamber is filled with water, and allowed to come to a boil. Ground coffee is placed in the upper chamber which is then placed directly on top of the lower chamber with the tube nearly touching the bottom of the container. The hot water becomes pressurized, and is forced up the tube, and into the upper chamber where brewing is commenced. When the coffee has brewed long enough, the entire unit is removed from the heat, and the lower chamber begins to cool. As the lower chamber cools, the brewed coffee in the upper chamber is pulled down back into the lower chamber, halting the extraction. Once the lower chamber is full, and the upper chamber contains nothing but spent grounds, the upper chamber is removed, and the lower chamber doubles as a serving carafe. Ex: Bodum Santos (non-electric), Cona, Yama, Chigago Nicro Stainless, Cory etc.
Edited by ginny on 03/18/2013 11:21 PM
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