Coffee Part II: Brewing

Turbo autist tips and methods

Today we’re covering some of the rarer methods and techniques of coffee brewing from around the world. There will be a part three, wrapping up the series and covering some of the science behind roasting and further resources. I’ve talked to a few jungle members who are interested in the coffee business, and part three will be a launching point for them to use later.

A brief note. Some NMGI’s can get snarky about coffee just like wine, as purists for this or that aspect of the process. Coffee can either be the art or the canvas. I stress learning about high-quality coffee by itself because of the knowledge needed to be successful. There’s nowhere to hide with a single origin and pour over. I’m not a purist, and some of my favorite cups of coffee have been the seasonal specials at a local coffeehouse run by my friends.

Infusing the Brew

Blueberry Tea in Espresso

This is a neat little trick from the coffee shop industry. Adding a small pinch of a blueberry tea to the grounds in your espresso brings complementary flavors into the shot post-pull. It’s a great way to add a fruity flavor into an espresso shot without brutish sweeteners or additives. A subtle boost, it rounds out a the flavor profile of the shot.

Salt in the Moka Pot

I’ve seen Italians almost come to blows over this one. Heavily contested like most Italian food conversations (tread carefully).  But a few grains of salt in a Moka pot highlights the natural chocolate and nut flavors of the grounds, and cuts down on the bitterness, especially when paired with milk. A Moka pot is one of the few methods I’ve covered that needs to boil the water to function, so it will be a harsher drink than most. Salting the grounds reduces some of the bitter notes.

If adding sugar to the espresso, trying adding a little coffee to sugar in a separate bowl and stirring until it blends together. The sugar won’t fall to the bottom of the coffee and be gritty. Add the blended sugar to the mug first to avoid the need to stir.

Unique Coffee Brewing Methods

Vacuum Pot (Siphon Pot)

This is similar to a pour over, more labor intensive, but allows for greater control throughout the process. Its origins go back as far as France in 1843. Hario, the company I recommended for the V60, was one of the largest original suppliers to the US.

It looks like something out of Breaking Bad, (LINK)

but is simple in execution. Water is heated in the bottom chamber, and because of atmospheric pressure flows up to the top chamber. The coffee is steeped in the water in the upper chamber, heat is removed, and as the coffee cools, it falls into the lower chamber. There’s a great degree on temperature control here. The filter you use (cloth, paper, metal), will affect the taste, as they each pull a differing amount of oils out from the water as the coffee passes through. It’s worth trying at least once if you’re a coffee fanatic. Beans and grind should be the same as a pour over, so light to medium roast and a medium grind.

Turkish Coffee

Turkish coffee is a bit of a misnomer, as it is served across the region and up into the Balkans. The legend goes that Turkish coffee would be served with a glass of water to guests upon arrival. If they drank the coffee, they were full. If they drank the water, they needed food. Turkish coffee is intense and unpleasant to drink on an empty stomach, so that was the secret tell to see if a meal should be prepared.

This is like an espresso on steroids. It’s served with a glass of water, and trust me, you really do need to have the water as a palette cleanser. The coffee is ground to a flour like consistency, and left unfiltered. Sugar or milk can be added to the brewing pot with the coffee, not after like an espresso shot. The cup is heated to near boiling, and removed from the heat and reheated as needed till a large foam appears on the surface. Do not boil this coffee please. In addition to sugar, spices like cinnamon or green cardamom can be added to step up the flavor. Use finely ground espresso, and a dark to medium roast.

Cold Brew

Cold brew is made by soaking coarse ground coffee grounds in the fridge for 12-24 hours, then straining out the coffee into a new container. It keeps in the fridge for a week at minimum. If you’re not cutting, I love adding vanilla cold foam on top. Cold brew is friendlier than hot black coffee for first timers. It’s still acidic, but not bitter. It’s a different kind of acidic, brighter like lemon juice but not a harsh taste. The PH balance is the same, but the bitterness is gone so the acidity is more prominent.

I like Latin and South American coffees for cold brew, as they tend to taste less acidic and bright than Central East African coffees like Ethiopian and Kenyan due to the soil content. I’d recommend light or medium roasts for your cold brew. There’s no risk of boiling and burning here, so the natural flavors will come through like a pour over, so pick a bag with tasting notes you enjoy.

Nitro Cold Brew

This is a new drink on the block. Already using unique approach to coffee via cold brew, and adding a scientific twist. The coffee is infused with nitrogen bubbles, carbonation without CO2. The nitrogen forms smaller bubbles than CO2, and nitrogen tastes sweet. It’s this silky sweet drink that I’m a huge fan of. You can actually make it at home with a whip cream maker. Take your regular cold brew, pour it into a whip cream maker, add an entire gas cartridge, degas the container (can get messy), and flip upside down and pour into your cup. Enjoy. Nitro should have a nice head on it, and can be found in cans from brands like Stumptown (A Portland based Roaster) in grocery stores, and on tap at some coffeeshops.

Part three is coming out next week, then we move onto a new subject: Homeschooling.

Send me a picture of your coffee equipment or beans on Twitter (LINK), and I’ll give my opinion and any suggestions.

I’ll see you after your afternoon coffee.