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Gourmet coffee is a luxury that anyone can afford. Why not take a little time to learn about a drink that most people drown with so much cream and sugar because the coffee itself is not good. Even if you keep buying the same old stuff, knowing a few simple coffee brewing tips will make your coffee taste much better.
So go ahead, become a snob. The world could use a bit more passion in it. If you don't think you really like the taste of coffee...that coffee is just an evil necessity to wake you up in the mornings. Then you probably haven't had a properly prepared, fresh cup of steamin' bliss.
Brewing Coffee
Brewing coffee is simply the process of flavoring water with roasted and ground coffee beans. First of all, a given amount of coffee only contains so much of the precious oils that give it the flavor and aroma we love. After all of the oils are extracted, the only things youre getting from the grounds are bitter tasting elements.
This is called over-extraction. One of the most misunderstood facts about coffee is that bitterness is caused by using more coffee when in fact, the opposite is true. Bitterness is a result from over-extraction.
If you want a weaker coffee that is not bitter a great tip is to simply brew the coffee full strength and add hot water to the brew before drinking. This is just like making a concentrate. Diluting with water after the brew will not change any taste characteristics except to make it a little weaker.
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Brewing coffee begins with using the correct amount of coffee. Start with 7- 8gmsof medium edium ground coffee per 150ml cup.
A medium grind is similar to the consistency of granulated sugar. The grind will determine how long water is in contact with the coffee. The finer the grind, the more time it takes the water to flow through the grounds. Think of water flowing through a layer of sand as opposed to rocks.
The goal is to adjust the grind so that the entire brew cycle takes between 4 to 6 minutes. If its too fast, the coffee will be under-extracted, making it weak and having little aroma. If too slow, it will be over-extracted and bitter.
Third Cup Coffee
We have no claims of having a espresso or anything. Our method is simple in itself. The freshly roasted beans are treated with near to boiling temperature at pressure to extract a shot (26ml) of coffee in 23 seconds. This is topped with milk frothed with steam to get a creamy coffee which has the real taste of coffee retained. Come on, try it and let me know.