Have you ever wondered how to brew that perfect cup of coffee? We joined Professor Bean, Simeon Bricker at The Roasterie Plant Café for the latest Coffee 101 to learn more about the different manual brewing methods available. The most recent class compared various manual brewing methods as well as how to grind and brew with each device resulting in unique flavor profiles. Here are a few of our favorite brewing methods:
Start with a fine filter drip grind and add water that is 200 degrees Fahrenheit. Cover with a lid and let it steep for about four minutes. Once you lift the lid and place the filter on your cup the stopper automatically opens and allows the filtered coffee to flow out. The finer the grind the less extraction time and the thicker the grind the more extraction time. You can balance the grind and extraction time to find the right combination that works for you.
Coffee is brewed by placing the ground coffee in the empty beaker and adding hot water in amounts of about 28 grams of coffee to 450 ml of water. Add 1/3 of the water and stir then add the remaining water pouring slowly over the surface of the grounds. Cover and let brew. Press the plunger to separate the grounds and hold them at the bottom of the beaker and pour. The total brewing time from beginning to end should be about five minutes.
First place the filter against the pouring spout of the brewer then wet the filter with hot water. Pre-wetting the filter can help prevent the unpleasant papery taste to occur. Place the ground coffee into the filter. Heat water to the proper temperature which is 200 degrees Fahrenheit and pour enough water to soak the grounds. This process is called “blooming”, it allows the grounds to expand and prepares them for even extraction. After the blooming process you can pour the rest of the water into the filter using a pulse like motion. Your perfect cup of coffee is ready to be served!
Siphon (Vac Pot)-
This vacuum coffee maker operates as a siphon, where heating and cooling the lower vessel changes the vapor pressure of water. The point of the coffee maker is to heat water in the lower vessel of the brewer until expansion forces the contents through a narrow tube into an upper vessel containing coffee grounds. What goes up must come down! When the coffee has finished brewing the water is pushed downwards through a strainer away from the grinds ending the brewing process.
Coffee 101 is offered on the first Saturday and the third Thursday of each month. Mark your calendars, the next class is offered at The Roasterie Plant Cafe Thursday March 20th from 5-7:30pm and will focus on home brewing. Minimum reservations needed for class to be held is 4 people. The cost of the class is $75/person. Space is limited so please RSVP to firstname.lastname@example.org. We hope to see you there!
Check out our Professor Bean, Simeon Bricker in action!