Mobile Barista Tips | How to Brew the Perfect Cup of Coffee
Brewing a cup of coffee is the weakest link in its full enjoyment. Purchasing the coffee is only the beginning and can count for nothing if the brewing isn't done correctly. It's super easy to ruin the perfect cup with improper brewing methods. We understand you would like to hear that once you have bought the best coffee beans you can afford, the rest can be achieved by pressing a button, however, all I can say is: it is time to"wake up and smell the coffee". The roaster and the grower perform their components, and you must play your role. If anyone lets down the team, the perfect cup of coffee will not materialise.
The first thing to understand is what's happening during the brewing procedure. The aggregate (ground up coffee particles) has been exposed to warm water to "extract" the crucial solubles (flavour chemicals, solids, and oils) in the particles. What’s left is what we call coffee. In theory, ideal extraction could get everything that is desirable out to the cup and leave the undesirables behind. So is this possible? Unlikely for the home brewer, but some methods are better than others.
The Coffee to Water Ratio
If you are serious about coffee, then you should invest at a scale that can weigh it correctly. A fantastic scale is indispensable when mixing your coffee in tiny amounts unless of course, you would like to spend a whole lot of time counting individual beans. It’s possible to measure coffee by volume, but you get rid of a whole lot of precision because of varying bean densities and end up relying on estimation. The amount of solubles which have been extracted concerning water is known as the brewing ratio. Water can be added after brewing to the infusion to decrease the concentration and flavour intensity of the brew, impacting this number. Experimentation and time will lead you to your own personal brewing and drinking ratios. It's always wiser to brew your coffee on the side and then "cut" it to taste, adding extra water. In the worst scenario, you can start over if coffee is brewed too feeble. The standard Brewing Chart gives the brewing ratios which are accepted as the standard by coffee drinkers. It can't be emphasised enough how much personal taste should be the basis for determining brewing ratios. It is easy to misjudge a coffee that has been prepared with a coffee to water ratio that's not suited to your palate.
The first thing to understand is what's happening during the brewing procedure. The aggregate (ground up coffee particles) has been exposed to warm water to "extract" the crucial solubles (flavour chemicals, solids, and oils) in the particles. What’s left is what we call coffee. In theory, ideal extraction could get everything that is desirable out to the cup and leave the undesirables behind. So is this possible? Unlikely for the home brewer, but some methods are better than others.
The Coffee to Water Ratio
If you are serious about coffee, then you should invest at a scale that can weigh it correctly. A fantastic scale is indispensable when mixing your coffee in tiny amounts unless of course, you would like to spend a whole lot of time counting individual beans. It’s possible to measure coffee by volume, but you get rid of a whole lot of precision because of varying bean densities and end up relying on estimation. The amount of solubles which have been extracted concerning water is known as the brewing ratio. Water can be added after brewing to the infusion to decrease the concentration and flavour intensity of the brew, impacting this number. Experimentation and time will lead you to your own personal brewing and drinking ratios. It's always wiser to brew your coffee on the side and then "cut" it to taste, adding extra water. In the worst scenario, you can start over if coffee is brewed too feeble. The standard Brewing Chart gives the brewing ratios which are accepted as the standard by coffee drinkers. It can't be emphasised enough how much personal taste should be the basis for determining brewing ratios. It is easy to misjudge a coffee that has been prepared with a coffee to water ratio that's not suited to your palate.
Water and its Temperature
The brewing temperature of the water is critical. The nearer to 96C (just below boiling) the better. Boiling water (over 100C) should never be used, as it will burn the coffee. On the flip side, water that is less than 90C won't extract correctly. Keep in mind that if beans have been ground, the aggregate will drop the temperature of the water on contact. In this case, the temperature of the water being added to the aggregate should be appropriate at 96C.
The water component must be right, or the coffee will undoubtedly be wrong. As water makes up most of a cup of coffee, any pollutants can readily contaminate the flavour. The principle is, if the water you are likely to make use of doesn't taste right, don't add it. It should have no lingering flavour, or"personality", such as eloquent or astringent qualities – although costly, bottled spring water can be the best bet. Tap water is usually not adequate enough for the best cup of coffee unless you are employing a filtration system. Water that was"softened" should likewise be avoided, and distilled water should not be utilised, because much of the mineral content has been removed. The minerals from water are also critical to the extraction procedure. It is essential to be aware that if you should be using any kind of container to store water inside, it's incredibly crucial to ensure it is kept clean. The build-up of waterborne bacteria is going to have an effect on the taste. This is one of the most frequently overlooked elements when brewing coffee.
The brewing temperature of the water is critical. The nearer to 96C (just below boiling) the better. Boiling water (over 100C) should never be used, as it will burn the coffee. On the flip side, water that is less than 90C won't extract correctly. Keep in mind that if beans have been ground, the aggregate will drop the temperature of the water on contact. In this case, the temperature of the water being added to the aggregate should be appropriate at 96C.
The water component must be right, or the coffee will undoubtedly be wrong. As water makes up most of a cup of coffee, any pollutants can readily contaminate the flavour. The principle is, if the water you are likely to make use of doesn't taste right, don't add it. It should have no lingering flavour, or"personality", such as eloquent or astringent qualities – although costly, bottled spring water can be the best bet. Tap water is usually not adequate enough for the best cup of coffee unless you are employing a filtration system. Water that was"softened" should likewise be avoided, and distilled water should not be utilised, because much of the mineral content has been removed. The minerals from water are also critical to the extraction procedure. It is essential to be aware that if you should be using any kind of container to store water inside, it's incredibly crucial to ensure it is kept clean. The build-up of waterborne bacteria is going to have an effect on the taste. This is one of the most frequently overlooked elements when brewing coffee.
The Brewing Process
Percolation and maceration are two fundamental concepts to understand. Percolation refers to the flow of water around the particles and throughout the aggregate of ground coffee. Understanding the extraction process will let you learn how to brew coffee. First, the grind (aggregate size) of the java is vital. The finer the ground beans, the more surface area is in contact with the water. It goes without saying that an un-ground coffee bean would not be possible to brew given the surface area exposed.
This is where good cups of coffee go bad. If the grind is too fine, and the coffee is exposed for too long, you will get a bitter cup of coffee. Over extraction of the coffee dissolves too many of the “bitter” elements, it is therefore essential that the brewing time must be controlled. Conversely, make the extraction time too short, and you will fail to dissolve the flavour compounds resulting in a weak cup.
The challenge is to get the extraction period and the aggregate size in excellent balance. There is one crucial exception to note here, and that is 90 per cent of the solubles are extracted during the first stage of the brewing process. It is therefore conceivable to achieve your best results using a slightly finer grind, and decreasing the extraction time.
As you can see, brewing the perfect cup of coffee is hard work! Why not leave it to an expert? If you are holding a corporate event, wedding, auction or party in the Melbourne area, we would love to help you out! Get in touch with us today to see how hiring a Mobile Barista can help.
Percolation and maceration are two fundamental concepts to understand. Percolation refers to the flow of water around the particles and throughout the aggregate of ground coffee. Understanding the extraction process will let you learn how to brew coffee. First, the grind (aggregate size) of the java is vital. The finer the ground beans, the more surface area is in contact with the water. It goes without saying that an un-ground coffee bean would not be possible to brew given the surface area exposed.
This is where good cups of coffee go bad. If the grind is too fine, and the coffee is exposed for too long, you will get a bitter cup of coffee. Over extraction of the coffee dissolves too many of the “bitter” elements, it is therefore essential that the brewing time must be controlled. Conversely, make the extraction time too short, and you will fail to dissolve the flavour compounds resulting in a weak cup.
The challenge is to get the extraction period and the aggregate size in excellent balance. There is one crucial exception to note here, and that is 90 per cent of the solubles are extracted during the first stage of the brewing process. It is therefore conceivable to achieve your best results using a slightly finer grind, and decreasing the extraction time.
As you can see, brewing the perfect cup of coffee is hard work! Why not leave it to an expert? If you are holding a corporate event, wedding, auction or party in the Melbourne area, we would love to help you out! Get in touch with us today to see how hiring a Mobile Barista can help.
