An education in revolutionary brewing.
The best ratio is generally 60-70gr coffee to 500ml of water; however, taste is affected by water, grind and method. Most important is clean coffee equipment (build up of grounds, residues etc. affect the taste).
Coarser grind = More grams = Great cup of coffee: The most consistent grind size and therefore the cleanest taste and even extraction. Too fine of a grind leads to over extraction.
Following proper brewing methods improves quality and flavour. Try it for yourself.
A jet of hot water at 88°-93°C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.
Press Pot/French Press
When pouring in the water over the grounds do it slowly to ensure that the grounds get completely saturated. Afterwards stir well after pouring water in.
Let sit for 3-4 min to get the best results.Stir again before pressing down the plunger and serve!
Fill basket level and lightlypat down
Fill water to just below the valve in the brew bottom
Listen for the puffing/suction of the water from the brew bottom do not let this go on for more than 3 mins.
Remove from stove top and serve as desired. This is really really hot please be careful.
Filter, Cup (about 300ml) Dripper (brew basket, brewer)
200-205C, 300ml water for standard cup
Prior to brewing, pour hot water over the filter. Pour out this water This allows the initial brew to steep and run into cup!
Remove brew when cup is done.
The objective of our workshop is to introduce participants to the wonderful world of coffee:
from the green bean to roasting and all the way to the cupping process.
The section will cover the origins of the coffees, processes from seed to green bean product and what it provides in the flavor profile and the physical attributes in a cup of coffee. Samples will be made available to show the various types of beans.
Looking at how roasting works and the out comes of light, medium and dark coffees. You are taught how roasting effects the bean and distinguishing the between the stages. Samples will be provided to illustrate this.
The last section covers the final stage and what it takes to distinguish a great cup of coffee: sight, smell and taste. These factors include the different roasts, the various grinds and there by the best extraction. Hereby the goal is to show how you, the consumer, can determine the best cup of coffee for yourself.