Coffee Brewing Basics

The basics of brewing coffee is to consider if we want to brew coffee as much as possible. Brewing coffee with maximum results is difficult. Some types of key parameters brewing techniques are sometimes overlooked if we do not pay attention to detail the process well. Sometimes we brew coffee the same with the same tools the results can be different. If we bothered a little, every steeping our results, although different, can we make the handle basic reference for the future we are able to
brew coffee as consistent as possible. Here are 8 things brewing coffee basics that need to be considered to help improve the quality of coffee brew.

Coffee Brewing Basics 1: Knowledge of Brewed Tool

Methods coffee could we categorize into 4 major lines:

• Boiling or boiled, like turkish coffee pot.
• Immersing / steeping or soaking in a certain period, such as french press, brewed.
• Pourover / drip or filter coffee using special tools, such as Hario V60, Kalita Wave, Chemex, vietnamese drip, drip cold.
• Pressuring or coffee extract with a special water pressure from sources that can generate water pressure, such as an espresso machine, moka pot, percolator, siphon.

By knowing the big 4 brewed method, we can easily see how each tool coffee. If we do not understand how it should work the way these tools, then we will make mistakes in coffee brewing. For example, when we do not know how the french press maybe we will not suppress it, but to filter it.

Coffee Brewing Basics 2: Hygiene Brewed Tool

We do not rush to discuss the ratio of coffee and water, brewed way or the other if we have not been able and willing to clean the tools we offer coffee. The cleanliness of these tools will greatly affect the results of our coffee brew. If we brew coffee makers and cleaning tools after use, the remnants of the cup will be attached so that it can be dirt. If that happens, then the dirt will affect the aroma and flavor. For example, the mesh filter in the french press, if not cleaned, it will leave oil and dregs small stick and affects the aroma and flavor of steeping. Because oil and a small residue will cause odor and taste bland coffee.

Coffee Brewing Basics 3: Freshness Coffee Beans

Problems freshness coffee bean is a very crucial issue in coffee brewing. In fact, not only coffee beans that have been roasted it must be fresh when used, green bean fresh even if it is not going to cause a sense that less enjoyable. No matter though is the result of green bean Cup of Excellence competition.

Green bean less fresh, which is stored more than one year or with a poor storage, will cause a musty taste. Quality flavor and aroma was decreased when taken although only toasted one week ago. Meanwhile, roasted bean that has been aged 2 months from the date of roasting, it will be seen not fresh when brewed. In terms of visuals, which are not fresh coffee when brewed usually no or less blooming than freshly roasted bean.

We can judge the freshness of the coffee, either green beans or roasted bean, by a whiff and see the color. Plural musty aroma is easily recognizable, so likely we will know what is the smell of stale coffee or not. Then, if we see that less fresh green bean usually in terms of color turned white.

Either roasted bean or green bean is very susceptible to the smell of the surrounding air, light, humidity, and heat. Therefore, cafe or coffee shop that does not keep the roasted bean or green bean her of these factors, it is certain they present a quality coffee less than the maximum. Sometimes there are coffee shop that stores its green bean in a state of open sacks in a cafe smoking area.

Coffee Brewing Basics 4: Scale Milled Coffee Powder

There is a very wise suggestion of a coffee grinder sellers to prospective buyers: "grind your coffee just before menyeduhnya." To me the phrase is not intended that more salable wares, but it is indeed a very good suggestion for us to follow. Coffee beans which have been milled surface of the cavity opening, or so-called surface area, into smaller particles than the previous coffee beans. This makes the coffee aroma becomes more quickly disappear.

From the first minute it is ground coffee, coffee gaseous compound begins to evaporate. That is the reason why when we've finished brewing coffee powder in a long time, aroma and taste will be reduced. However, for maximum brewing not just grind coffee to be brewed just before we look, we also need to adjust the results of our coffee grinder with brewed time we want. Why? Because of our finer grind of coffee it will be sooner dissolved by water. Meanwhile, the coffee should we dissolve about 1.5 - 2% only of the quantity of coffee that we are prepared, the rest is water that will combine the taste of coffee that we want.

When we dissolve the coffee less or more than the proper time, the result may be far from what we want. For example, coffee is too liquid or dense. I recommend the extraction time is faster to scale finely milled and slower time to scale coarse ground. For example, french press requires rough milling results due to a french press brewed average of 4 minutes, while the espresso machine requires the results of ground much finer than french press because brewed only about 20-35 seconds. Noteworthy, all grinder albeit with the same brand and type is not likely to produce different grind size. Because it is important that the grinder setting is done at any time and we shall mengtahui how coarse or finely ground coffee that we need for brewing.

Next to Coffee Brewing Basics Part 2