Essentials of Coffee Making
Get the basics right on coffee preparation: selection of coffee beans, grind and brew method. Let it rock from there.
Understanding Coffee Beans
In a great cup of coffee, you need to start with the right beans. These generally come from two species: Arabica and Robusta beans. By popular opinion, the best Arabica comes from Ethiopia, Kenya, Tanzania and Columbia. The best Robusta is from Tanzania, Uganda and India.
Arabicas are creamy textured and the flavors are complex. They can be fruity or floral but are generally better balanced and less bitter than Robusta beans. Arabicas have a nuttier grainy edge and fewer acid notes. They are generally lower in caffeine but higher in lipid content. Robustas are normally used in espresso blends for extra body and strength.
Buy roasted beans just after they have finished roasting, and store them in an airtight jar. Do not use pre-ground coffee because the aroma of ground coffee is easily lost.
The Grinding Process
The grinding will require a specific texture when it comes to tasting. Coffee can be ground as coarse, medium and fine particles, each of them suitable at different coffee making procedures.
Coarse works for French Press and cold brew (being able to extract slowly matters when it’s done that way). Medium works for drip coffeemakers (Chemex and the like, or automatic machines). Espresso machines require fine to extract rapidly and evenly.
Invest in a proper burr grinder so the particles are more uniform and you have better control over the grind size (blade grinders can be very finicky).
Brewing Techniques
The brewing method you choose can emphasize different flavor profiles. Popular techniques include French Press, pour-over, and espresso. To master these techniques, you can take specialty classes with Current Crop, which offer detailed guidance on each method.
French Press is performed by letting coarsely ground coffee steep in hot water and then pressing it by a plunger in order to separate ground coffee from the liquid and generate a robust, hearty taste.
V60, Chemex-style pour-overs, offering separation from impurities via paper filter are efficient, producing the cleanest cup: you really have to master the timing and pour to get everything right.
Espresso machines push hot water through a compact bed of ground coffee at high pressure, producing a strong, concentrated shot with a layer of crema on top.
There is a charm to each approach, but a good result requires that they all work in tandem, with a mix of ground-to-water ratio and brew time.
Mess around with different beans, different grinds, different techniques and find the cup that works for you.
Latte Art Masterclass
Mastering fine latte art is more about technique than practice; simply master the mechanics of steaming milk and pouring, and every espresso will be a painting you’ve created.
Milk Steaming Fundamentals
The key to great latte art is great microfoam. It all starts with a pitcher cold enough to give you frostbite and milk as cold as possible – full-fat is best. Put the steam tip underneath the surface and at an angle, allowing a vortex to develop underneath.
The milk will warm and stretch into a plush, cloud-like microfoam. You want between 150°F and 155°F (65°C to 68°C), the most beneficial combination of texture and sweetness. Listen for the hiss. If your milk is steaming steadily, with a soft, soothing sound, you’ve got it right.
After the milk is steamed, tap it on the counters to knock out any big bubbles, then swirl it to integrate the foam: you want it smooth and shiny and thick enough to pour.
Pouring Techniques
Now comes the pour, the third trick to mastering the latte. Pour high so the two liquids combine, while slowly lowering the pitcher, until your design is made. Slightly tilt the cup so the milk integrates better.
For a simple heart, just keep pouring into the middle until you see the white dot form, and then drag a quick line through the middle of the creme angle. For a rosette, wiggle the pitcher from side to side as you pour, and then pull through from the top to the bottom.
After a bit of sustained practice, you’ll get a sense of the right speed and height to pour. Tinkering with your pour and observing the resulting effects will cultivate layers of skill via which you can draw many different patterns.
Advanced Coffee Specialties
Adventurous coffee experts will develop their palate and techniques as they explore the most creative and complex speciality coffees.
Nitro Coffee
Nitro coffee – cold-brew coffee infused with nitrogen – is a cold coffee that has a smooth, silky mouthfeel, like a stout beer. It’s always served on tap, often with no extra sugar or cream added.
Affogato
The affogato bridges the culinary realms of coffee and dessert. A scoop of vanilla gelato or ice cream is topped with a shot of hot espresso. Sip or bite, it’s sweet, bitter, hot, cold – in perfect balance.
Espresso Tonic
The espresso tonic, a cool coffee drink for summer, consists of a shot of fresh espresso poured over ice and mixed with tonic water. A wedge of citrus or a sprig of rosemary help to provide zest.
Flat White
The flat white is an Australian/New Zealand coffee which is a double espresso with steamed milk mixed, so it has a velvet-like texture. It is similar to a latte but a bit smaller and less foam.
Batch Brew Coffee
Many cafes are switching to batch brew coffee, poured out of special machines brewed up in huge quantities to reduce wait time and provide a uniform taste. It’s great for folks who appreciate quality coffee, but need it fast.
Trying out some of these advanced specialties will improve your coffee enjoyment and broaden your favorites.
Conclusion
Coffee expert classes allow you to become an advanced coffee aficionado, who can turn routine household brews into gourmet drinks. Expert classes teach you how to select the best coffee beans, how to grind coffee beans evenly, how to create nitro coffee and latte art, and much more. All of this is part of an amazing journey into the rich culture of coffee that will allow you to learn more about coffee, become better at brewing it, and ultimately deepen your knowledge and enjoyment of this wonderful drink. With the guidance of expert baristas and a lot of practice, you now have the ability to become your own barista and make the best cups of coffee as well as take a break from your monotonous daily life in the most satisfying manner possible.