Coffee - Craft & Culture

6 Pages·011.75 MB·English

by  BarCharts, Inc.

WORLD’S #1 QUICK REFERENCE GUIDE
ccooffffeeee
coffee
A journey from seed to cup, plus popular brew methods and recipes
coFfee
introDuction
growing
coffee culture has exploded in virtually every corner of the United States,
with even fast food outlets like McDonald’s marketing their espresso
drinks. Modern coffee roasters are expanding the idea of coffee from always Introduction different regions, is usually annual, and
being dark roasted or blended for balance to being more specialized in flavor, Although coffee originated in Ethiopia, it can last several months. It’s best to harvest
drawing from specific regions and even farms to focus on Kenyan coffee’s eventually made it to farms throughout the cherries when they’re red because that’s
high-altitude blueberry aromas to Guatemalan coffee’s chocolaty richness. world’s subtropical and equatorial regions when they’re ripest, but fruit on the same
Per capita, Americans drink over one and a half cups of coffee per day. When
between 25° N and 30° S, where it thrives. branch may vary from green to red and
they order out, they give most of their money to Starbucks and Dunkin Donuts.
As growing techniques improve and be harvested all at once unless the farmer
But the number of roasters that are part of what’s called coffee’s third wave—
coffee’s popularity increases, its range has is paid more to selectively pick only ripe
using low roasting temperatures, region-specific beans, and precise brewing
stretched somewhat north of the Tropic of fruit. Laborers normally can pick 100 to
methods—is growing, and the specialty coffee industry is now generating
$48 billion per year Cancer and south of the Tropic of Capricorn 200 pounds a day, while larger farms use
There are two main species of coffee, Coffea mechanical harvesters. After harvest,
canephora, otherwise known as Robusta, cherries must quickly go to processing,
and Coffea arabica, a higher-grade type usually at a mill run by a cooperative,
coFfee used in specialty coffee. This guide refers unless it’s a larger farm that does its own
to the growth of the Arabica bean, the main processing
world history species grown worldwide
Processing & Milling
Growing Conditions Processing is what happens after coffee
• Ca. 800 CE: According to legend, an Ethiopian goat herder named Kaldi discovers the • Best altitude cherries are picked and before the beans
energizing effect of coffee when his goats eat ripe coffee berries – Varies from region to region. Generally are shipped. It is a fermentation and drying
• 1000–1300: Arabs in Yemen begin trading Ethiopia-grown coffee and prepare a coffee in subtropical areas it grows best process that is crucial for the flavor
beverage called qahwa. Stopping at a coffee house becomes a daily ritual between 2000 and 3600 feet, while in development. The two main styles vary
• 1453: Ottoman Turks bring coffee to Constantinople equatorial regions it does best between with tradition, climate, access to water,
• Ca. 1570 or 1600: Coffee is introduced to Europe via Venice 3600 and 6000 feet coffee variety, and customer preference
• Ca. 1600: A pilgrim named Baba Budan traveling from Mecca introduces coffee to – The higher the altitude, the denser and
India after stopping in Yemen and secretly carrying seven beans in his pocket. generally higher quality the bean, Wet Processed
Previously, Arab traders jealously sterilized the beans by scalding them to prevent because the stress the plant is under
Also called washed coffee, this is the main
others from growing coffee forces it to develop more character
style of processing
• 1607: John Smith brings coffee to the colonies via Virginia • Best temperature
• 1645–1700: The first coffee houses in Europe open in Venice, England, Paris, and – Grows best at a consistent, moderate 1. Cherries go through a machine that
Vienna range of roughly 64° to 70°F removes the skin
• 1696: Dutch establish the first coffee plantation outside the Muslim/African coffee – The highest annual temperature it can 2. They are soaked in water to ferment
world in Java handle is 73°F, which is a concern as for one to two days until the pulp and
• 1720: Frenchman Gabriel Mathieu de Clieu temperatures rise with global warming mucilage falls off
smuggles a coffee tree clipping to Martinique, Plant & Fruit Anatomy 3. They are rinsed and dried either by a
creating the birth of Latin America’s coffee industry • Plant: Although the black powder we use machine or on mats in the sun
• 1727: Coffee is introduced to Brazil while under to make a morning cup of coffee makes
Dry Processed
Portuguese rule. It soon becomes, and remains, the it hard to imagine, coffee really does grow
world’s largest coffee producer on trees. Coffee plants are raised in Also called natural coffee, this original
• 1817: The first coffee plantation is established in shaded beds and bear fruit starting at three method is often used in areas without much
Hawaii to four years of age. The trees can grow access to water, including many parts of
• 1818: The percolator is invented in Paris very tall but are usually pruned to more Africa
• 1822: The espresso machine is invented in France of a hedge height for ease of harvest
• 1860: Three of the major US coffee companies form • Fruit: Each coffee bean is a seed within 1. The whole fruit is left to dry on patios
in San Francisco after the Gold Rush, including Folgers and MJB. Hills Bros. intro- a cranberry-size fruit called a cherry. The or raised beds for several weeks
duces vacuum-packed canned coffee, relieving home cooks of having to roast and grind bean is surrounded by several layers, most 2. Workers rake the beans often to help
their own of which have to be removed during them dry and protect them from rain
• Ca. 1900: Instant coffee is invented in Japan processing: the skin of the cherry, 3. The beans ferment intact, leaving behind
• 1905: The first patented espresso machine using a water and steam combination to underneath which is the pulp, what’s a more fruity flavor
called parchment or mucilage, and
create pressure is popularized in Italy Milling
finally a layer that coats the bean called
• 1933: Alfonso Bialetti invents the moka pot
• 1938: Nescafé invents freeze-dried coffee silverskin 1. After either type of processing and
• Harvest: Varies throughout the year in
• 1956: Beatniks advance coffee house culture around poetry and music in San drying, the beans are called parchment
Francisco and New York because of the layer of parchment or
• 1966: Peet’s Coffee is founded in Berkeley, California, ushering in an age of specialty silverskin still remaining. At this point,
coffee they are stored for several months
• 1971: The first Starbucks opens in Seattle 2. Any final remaining coating is removed
• 1972: Mr. Coffee debuts in Cleveland 3. The beans get sorted, graded, and pre-
• 1989: Starbucks has 55 stores. This expanded to over 22,000 stores worldwide by 2015 pared for shipping
• 1992: The Keurig cup is invented in the Boston area 4. Now called green coffee, it can be
• 2011: McDonald’s comes out with McCafé, a line of espresso drinks and brewed coffee stored for up to a year before roasting
1
growing cherries and leaving them to dry with – Coffees here have balanced acidity and
only some pulp intact, which can make are medium-bodied with sometimes light
regions the quality more consistent chocolate flavors
• Columbia
Asia
– Produces 12% of the world’s coffee,
Dutch East India Co. started
East Africa & the it produces coffee often named Mocha making it one of the biggest growers
what became a lucrative
Arabian Peninsula after its main port after Brazil coffee trade in Indonesia in
– Most Yemen coffee is used in Turkish – Coffees vary by region, from the
The birthplace of coffee is the 16th century
coffee relatively lower-altitude sweet, heavy-
where some of the world’s
– Mostly grown in small lots, producing bodied Santander to the high-altitude • Major coffee-growing countries:
highest-quality coffee is still grown
complex coffees with wine flavors and fruity and creamy Nariño India, Indonesia, Papua New Guinea,
• Major growing countries: Burundi, Ethi- sometimes savory notes appreciated by • Costa Rica Vietnam (mostly Robusta)
opia, Kenya, Malawi, Rwanda, Tanzania, aficionados – Coffee has played a large role in the
Characteristics
Uganda, Yemen, Zambia, Zimbabwe economy since the 19th century. The
The Americas
Characteristics The majority of the world’s coouut nbtyry s pheacs ihailgtyh -rqouaasltietrys growers sought • I–n Cdioaffees are full-bodied and have low
• Ethiopia coffee is grown in South – The wet-processed coffees are medium- acidity
– Hundreds of varieties of indigenous America, much of it bodied, balanced, and sweet – Monsooning, an unusual coffee, was
coffee trees continue to grow wild in the commodity grade, although smaller • El Salvador originally produced as a result of an
forests estates throughout Mexico and Central – The best growers are known for accident where coffee beans absorbed
– Natural coffees have a distinctive blue- and South America have much to offer producing the Bourbon variety moisture during a monsoon, creating a
berry scent and flavor • Major coffee-growing countries: Bolivia, – Grown at high altitudes, these coffees pungent flavor
– The washed Yirgacheffe has delicate Brazil, Columbia, Costa Rica, Cuba, have a rich body combined with sweet- • Indonesia
jasmine tea and citrus notes, with a floral Dominican Republic, Ecuador, El Salvador, ness and delicate acidity – Has several esteemed coffee-growing
aroma and medium body Guatemala, Honduras, Jamaica, Mexico, • Guatemala regions, including Java, Sulawesi, and
• Kenya Nicaragua, Panama, Peru, United States, – Coffees have warm fruit notes and a Bali
– Boasts mountainous plantations 7500 Venezuela lighter body compared to the fuller- – Coffees from here, especially Sumatra,
feet or higher and a grading system that bodied rich coffees with chocolate and have pungent, spicy notes, a heavy body
ensures consistent quality Characteristics nut flavors in its highlands and low acidity levels because of the
– Coffees are known for their high acidity • Brazil – Guatemala Antigua has smoky, floral semi-washed style of processing that is
combined with sweetness and berry – Produces one-third of the world’s coffee, flavors combined with lush acidity commonly used, involving several
notes, full body, and floral aroma by far the largest producer. Much of it is • United States stages of drying
• Tanzania Robusta that goes into mass-produced – The majority of the coffee is grown on
– Grows coffee in many small plantations, canned coffee, but it also grows high- Hawaii’s Big Island, mainly in Kona on
at elevations as high as 8000 feet at Mt. quality Arabica favored by specialty the west coast
Kilamanjaro coffee roasters – Though Hawaii is far north of the
– Coffees have sweet berry, citrus, – The best coffees have chocolate and Tropic of Cancer and its growing regions
chocolate, and tea notes with a tobacco nutty flavors, low acidity, and a rich body, are only at 800 to 2500 feet, its cloud
or jasmine aroma making them well-suited for espresso cover, frequent rain, consistent
• Yemen – Many growers use a process called pulp temperatures, and volcanic soil prove
– One of the earliest coffee trading sites, natural. This involves pulping the beneficial for coffee growing
insulated so they can hold their heat when this time more softly, and take on an
roasts & BlenDs the cold coffee comes into the roasting oily appearance
drum, but they still have to account for the 8. The coffee cools off with the help of a
drop in temperature fan and agitator
Roasting Steps Roasts & Appearances
Blends & Single-Origin been a result of a number of large coffee
Coffees companies visiting farms in person to over- 1. The roaster preheats to a specific The following names are used in the
• Coffee has been put into blends ever since see farming and processing practices. In temperature for the individual coffee. If industry, but not always on the shelf
the Dutch created Mocha Java by the course of establishing these relation- using a drum roaster, this causes the • Light Roasts: Called Light City, Cinna-
combining Yemeni and Javanese coffee ships with growers, the roasters then want drum to spin mon, and Half City, these roasts are light
hundreds of years ago to highlight what they’ve achieved at the 2. Green coffee is poured into the machine to nutty brown
• Coffee beans from different regions, or individual farms and released from the hopper into the – Flavor/Body: Delicate roasts that main-
even within a region, have long been roasting drum tain more of the original flavor of the
blended to balance out acidity with sweet- 3. The temperature is increased, if needed, coffee. They can be very acidic and light-
ness, to add heft to what would otherwise by adding more gas bodied
be a light-bodied brew, or to hide defects 4. After a few minutes, the beans start to • Medium Roasts: Including names such as
• Most coffee roasters have house blends lose moisture and begin to change in American, City, and Breakfast, this style
that they try to make consistent from year color and aroma. First they change to a of roast happens after the first crack. The
to year by adding different coffees from yellowish color and smell like fresh hay, beans are darker but not oily, except for
different regions when they are in season, and then a few minutes later to a light the Full City Roast, which happens on the
which they can also roast at different brown, with a more bready or toasty verge of the second crack
levels to achieve a balanced cup aroma. Roasters use what’s called a – Flavor/Body: Usually these are roasted
• Single-origin coffee is a newer designation enough to balance the original flavor of
tryer to remove samples during the
brought about by third-wave coffee the bean and have enough body without
Roasting 101 roasting process to check the color and
roasters who both want to bring more being overly dark
attention to where their coffee comes from, • The roasting process removes moisture from aroma • Dark Roasts: European-style roasts, such
sometimes down to the original estate, as the coffee bean and turns it from a jade 5. The next stage is called the first crack, as Vienna, Italian, and French, start
well as to focus on the particular flavor green pebble to a shriveled brown bean in an endothermic reaction that occurs right after the second crack. A full
and other characteristics of the coffee. It’s what’s called the Maillard reaction. when the beans make a popping noise, French Roast is very dark, almost
almost like a high-end version of • Roasters do many tests on each batch to puff up, and release CO2 black. This category includes roasts
winemaking for coffee, with the goal of figure out the right temperature to start 6. The beans get darker quickly, so most called European, New Orleans, Continen-
establishing a sense of terroir, or flavor with and the proper length of time to roast, third-wave roasters stop the roast not tal, and High. Although coffee used for
from the soil, climate, altitude, varietal, as well as the amount of heat to add mid- long after the first crack and before the espresso is traditionally dark roasted, this
and other specific designations, from a way through roasting to develop flavor and second crack isn’t the case among third-wave roasters
smaller region or farm body in the coffee the way they want to. 7. If a dark roast is desired, beans go – Flavor/Body: The darkness starts to take
• The growth of single-origin coffee has Larger roasting machines are well through a second crack and pop again, over the flavor, including acidity and
2
aromatic compounds, but the roast adds It’s a way to try out new coffees, both to 1. Grind half an ounce of each coffee 5. After everyone has broken the crust,
toasty notes and full-bodied richness check for defects and to discover their individually and to the same coarseness, scoop off the grounds from the top of
quality. This is how roasters assess the placing each in the same size bowl or each bowl and discard them
Caffeine & Roasting Levels
consistency of their roasting process. cup, preferably white to compare 6. Give each person an individual soup
It’s impossible to say how much caffeine is Cupping is usually done on a daily basis colors. Professionals prime the grinder spoon to scoop up a small sip of coffee.
first by grinding a small handful of the
in an individual coffee because it varies For new coffees, roasters usually get a sample It’s customary to slurp it up loudly to
next coffee and then discarding it to clean
depending on the farm and the way it’s of green coffee and roast it in sample roasters release flavors. Between tastes, dip the
out any aromas from the previous coffee
brewed. Darker roasted coffees usually (small versions of their roasting machine). spoons in a cup of hot water to clean
2. Sniff the ground coffee in each bowl
have slightly less caffeine than lighter They might try roasting the coffee a few them
and take note of the aroma
roasts because they’ve been roasted longer different ways and cup them side by side, or 3. Heat water to just shy of a boil and add 7. Compare tasting impressions with other
cup a few coffees from a farm or cooperative 7 oz. to each bowl. Brew for 3 minutes tasters or place a piece of paper and
Cupping You can do this with friends to develop your 4. With your nose by the cup, sniff each bowl. pencil in front of each coffee so people
Cupping is the professional term for coffee coffee palate and try new coffees. Here’s a Then “break the crust” of the grounds with can write down their favorites and what
tasting, done in a somewhat ceremonial way. simplified version of cupping: a spoon to release the aromas they smell and taste
Buying & companies mark their packages with • Store ground coffee no more than one day
roasting dates in the same manner
storing coFfee • Some roasters sell their beans in vacuum- • Freezing or refrigerating does not extend
packed bags that are supposed to be good coffee life; instead, it can add unpleasant
for up to a year or even two; however, it’s aromas
Labels & Categories Migratory Bird Center best to consume the beans within one to Life of Your Brew
Some of the main ways coffee is classified: • Rainforest Alliance Certified: The coffee three months of roasting and within a week
was grown on farms that followed of opening Once coffee has been brewed, chemical
• Custom blend: Breakfast Blend, Hair-
conservation methods that enhance changes occur fairly soon. A heated carafe
bender, House Blend Ground Coffee
bio diversity, use fewer resources, protect and oxidation, even in a sealed airpot, breaks
• Standard roast: French roast, Italian roast
land and waterways, and ultimately help When beans are ground, down the good flavor components, like
• General place name: Kenya, Sumatra,
them earn more money their surface area sweetness, and adds to the unpleasant flavors,
Brazil
expands exponentially, like bitterness. These changes occur much
• Single origin: Usually gives the country Flavor Loss Over Time
leaving them even more more slowly with cold-brewed coffee
and region, and often the estate or coop-
Whole Bean vulnerable to
erative name. Bonus points if it includes • Storage suggestions
degradation from
the varietal and altitude of the farm Most roasters allow coffee to rest for at oxygen, light, and heat. – Do not leave coffee in a heated carafe or
Certifications least a few days before selling or serving it That’s why most roasters recommend that coffee maker. Store it in a Thermos (pre-
Certifications with third-party verification so the coffee can off-gas carbon dioxide you buy freshly roasted whole beans, grind heated with hot water) for up to 30 minutes
have the most value, such as: that builds up during them yourself, and then serve the coffee – Cold-brewed coffee can be stored,
roasting. After that, the refrigerated and in an air-tight container,
immediately. However, new technology
• USDA Organic: At least 95% of the coffee begins to for up to one week
allows some companies to hermetically
coffee was grown at a certified
downgrade. After about
organic farm and roasted by a certified seal preground coffee to good effect
a month, oxygen and
organic roaster
moisture (no matter how
• Fair Trade USA: Coffee growers were paid Storage Suggestions
good the storage) add an
a guaranteed minimum price. High quality
unpleasant, stale aroma Oxygen, heat, and light are coffee’s biggest
roasters often have to pay above fair trade
while the coffee’s good and interesting enemies
prices to get the best coffee
flavors—in its volatile compounds—fade
• Bird friendly: The coffee was grown on • Store coffee beans tightly sealed in their
certified organic farms determined to be a • For best flavor, consume coffee within two bag or in an airtight, opaque container in
good habitat for birds by the Smithsonian weeks to one month of roasting. The best a dark and dry place at room temperature
grinding Brewing coFfee
Investing in a good grinder and grinding your mechanism, and can be adjusted to grind This section explores the most popular • Upsides
coffee each time you make it will greatly coarse enough for a French press or fine brewing methods except instant coffee, – There is almost no preparation or
improve your coffee experience enough for Turkish coffee, depending on which still makes up 45 percent of coffee mess
quality sales in the United States – At only 11 g per cup, they are
Grinders break down coffee beans into fine associated with reduced coffee waste
• Espresso grinder: Burr grinders set up to
particles with more exposed surface areas, grind coffee finely enough for espresso and For the following methods (except the and usage
increasing the ability for their flavor compounds to hold and fill portafilters with a nice fluffy single-cup brewers), here are a few tips • Downsides
– The coffee is preground and there’s
to be extracted during grinding. Different types pile of grounds. When the machine is on, you for quality: not a whole lot of it, resulting in a
of coffee preparations require a different degree can release coffee slowly into the portafilter 1. Grind the coffee fresh generic tasting, if consistent, cup
of fineness. There are three main categories of until it is evenly filled. Investing in a good – The majority of K-cups can’t be
2. Weigh the coffee. This can make a
coffee grinders espresso grinder that can be adjusted to min- recycled and produce enough plastic
ute changes in fineness is helpful for making big difference in consistency; it’s pollution in one year to circle the
• Blade grinder: The most inexpensive, these espresso at home worth investing in a digital kitchen Earth 10 times
use metal whirly blades that grind coffee
scale
unevenly into a mix of relatively large Drip Coffee Pots
3. If your tap water doesn’t taste great,
chards and fine powder, which means the • Upsides
filter it or use bottled water
brewing will also be uneven. These – One of the most convenient ways to
grinders make it difficult to grind to a Single-Cup Brewers brew coffee, they have automatic and
often preprogrammable settings
particular fineness for different coffee Because of their convenience, K-cup and
• Downsides
devices. If you do use one, shake the other single-cup brewers are used by
– Plastic mechanisms in the pot can
grinder while it’s on to get more consistency roughly 25% of Americans at home and leave odors in the coffee
• Burr grinder: Has two metal disks that work account for about one-third of overall – The water temperature is usually set
much more evenly than a whirly grinding coffee sales too high for good extraction
3
– Water doesn’t drip into a large enough French Press 2. Place the filter side down over a cup low your grinder will go, since you
area of the beans • Upside and pour hot water through it to rinse really want the finest grind; otherwise
– The heated carafe overcooks the – These glass, plastic, or metal press the paper and heat the cup buy it preground in Middle Eastern shop
brewed coffee pots allow you to brew coffee in a 3. Measure and grind the coffee, and then
NOTE: There are high-end drip coffee fairly hands-off manner, since all you pour it into the brewing cup with the Grind: Very fine
pots that bypass some of these downsides, have to do is pour coffee into the pot funnel Ratio: 1 oz. (30 g) coffee to 8 fl. oz.
and you can use cleaners like Puro Caff and then add water 4. Discard the water in the cup water
to get rid of built-up oils • Downside 5. Start with water just below the boil (let 1. Pour the water into the pot with sugar
it rest for 10 seconds after boiling, or and cardamom, if you are using them
– The metal filter isn’t as fine as paper
Grind: Medium pour into a different vessel to cool). 2. Measure and grind the coffee, and then
filters, resulting in a dense cup that
Ratio: 1/3 oz. (9 g or 2 T) coffee to 6 Very slowly pour the water over the pour it on top without stirring
can have some solids
fl. oz. water grounds (some will go through). Stir 3. Place over low to medium-low heat.
vigorously
Grind: Medium Bring it to just the point where it starts
6. Quickly remove the cup and brewer
Ratio: .7–1 oz. (20–30 g) coffee to 12 to foam up, about 2 to 3 minutes
from the scale, if using one, and place
Pourover Coffee fl. oz. water 4. Remove from the heat and scoop some
the plunger on top. Plunge it just
1. Preheat the pot with hot water and then of the foam into each cup. Repeat two
slightly in, and then pull back to create
pour the hot water into your cup a vacuum seal. Brew for 1 minute times
2. Measure, grind, and add the coffee to the 7. Slowly press the plunger all the way 5. Pour any remaining coffee into the
pot down, over the course of 25 seconds cups. Allow it to settle before drinking
3. Start with water just below the boil (let
it rest for 10 seconds after boiling, or
pour into a different vessel to cool). Vacuum Pots or Siphons Moka Pots
Pour the water over the grounds and Often called a stovetop espresso maker
Popular in some trendy coffee houses,
Popular in craft coffee houses, pourover stir vigorously this old-fashioned tool relies on vacuum because of its popularity in Italy, this
coffee simply means putting coffee in a 4. Rest the filter on top of the pot. Brew pressure and immersion for coffee device really just makes a concentrated
ceramic or plastic cone with a paper filter for 3 minutes extraction. It has two glass chambers, the form of brewed coffee. You place coffee
and slowly pouring coffee on top 5. Stir the coffee again and insert the filter bottom one you fill with water that you grounds in a holder that rests above the
into the pot. Slowly press down all the heat over a butane burner, and the top one water in the bottom chamber, and then
• Upside
way to the bottom. Don’t force it if you with coffee, which creates a seal when bring the water to a boil. The steam causes
– Superior results, especially if you are
hit too much resistance, or you may you stack it on top. As the water heats the brewed coffee to go up to the top
careful with the ratio of coffee to wa-
ter, the grind, the water temperature, experience a burning coffee geyser and finally comes to a boil, the pressure chamber
and the pouring style. Use a long- 6. Serve right away in the hot cup sucks the water up to the coffee chamber, • Downside
necked kettle to make it easier to pour where it brews for a few minutes. The – The method isn’t great because the
evenly grounds stay on top while the coffee gets
high temperature it uses extracts
• Downside Clever Coffee Drippers sucked back down to the bottom chamber
bitter compounds in the coffee
– Takes time to brew by hand Made in Japan, this relatively unknown and filtered through cloth. Because this
tool is specialized, we won’t go into the
Grind: Medium device combines French press infusion grind, ratio, or method here Grind: Fine
Ratio: 1 oz. (30 g) coffee to 10 fl. oz. brewing with a filter Ratio: See below; depends on the pot
water • Upsides • Upside 1. Add hot water up to the line inside the
– True coffee nerds swear by its crystal- bottom half of the pot
1. Place the filter in the cone on top of a – Easy to use and has a more delicate
clear flavors and sediment-free texture 2. Fill the coffee holder with coffee and
cup body than French press coffee
• Downside put it in place above the water
2. Start with water just below a boil (let • Downside
– Takes a lot of work to use, so it isn’t 3. Making sure the rubber seal is in place,
it rest for 10 seconds after boiling, or – The extraction isn’t as good as with
practical for home use firmly screw the top to the bottom of
pour into a different vessel to cool). a pourover, so you don’t get quite all
the pot
Pour hot water through the filter to the flavor from your coffee
4. Place over medium-low heat. Cook
remove any off-flavor and heat the cup
3. Measure, grind, and pour the coffee Grind: Medium Cold Brew Coffee until you hear the coffee gurgle, and
then remove from the heat and allow
into the cone Ratio: 1 oz. (30 g) coffee to 10 fl. oz. Cold brewers like the Toddy and Cold
the rest of the coffee to rise up into the
4. Discard the water in the cup water Bruer are seeing increased sales as the
top chamber. Serve
5. Pour about 2 T water in a small circle popularity of this low-acid coffee rises,
in the center of the grounds. Let it rest as well as a version on draft infused with
e3s0 csaercboonnd sd itoox “ibdleoom,” which releas- AeroPress Coffeemaker ncaitlrlo fgoern d, icfaflelreedn tn iatrmoo. uDnitfsf earnendt gbrrienwd eorsf Espresso
6. Continue pouring in a slow circle about coffee, so follow their instructions both
the size of a quarter—not all the way for brewing and diluting the coffee
to the sides, or the water will go • Upsides
through quickly without extracting – The beverage is concentrated, sweet,
coffee. Allow the coffee to filter
and can be kept refrigerated for up to
through and the grounds to sink slight-
a week
ly before adding too much and flooding
• Downside
the grounds. Continue until you’ve
poured the full amount of water. Serve This invention extracts coffee through – The ground coffee slowly brews for Like other brewing methods, espresso is
infusion and pressure. The cylindrical hours, rather than minutes a form of extraction, this time based on
device has a cup with a small filter and a pressure that forces hot water through
Chemex Coffeemakers pbrleuwngede.r Syoomue u pseeo palfete urs eth teh ec AofefreoeP rheasss GRraitnido:: MVeadriieusm b tyo cmoaarkseer; 1–2.5 oz. finely ground coffee very quickly
The method is identical to the pourover for a more concentrated cup (30–71 g) coffee to 12 fl. oz. water • Downsides
method, but it uses the stylish Chemex – Takes time, money, and patience to
brand of glass carafes • Upsides make this properly at home
• Upside – Easy to use, affordable, and makes con- Turkish Coffee To make espresso drinks near the quality
– Good for making more than one cup sistently great coffee with low acidity • Often sweetened with sugar and of what you’ll find in a good café:
• Downside
at a time – Has multiple small pieces to keep seasoned with cardamom, this rich 1. Purchase a specialized grinder (see
• Downside track of and wash coffee is served throughout the Middle Grinding, p. 3)
– Takes time to brew by hand East, Greece and the Balkans, Eastern 2. Invest in a decent espresso machine
Grind: Medium Europe, North Africa, and Indonesia. 3. Spend time learning to use the
Grind: Medium Ratio: .5–.6 oz. (16–18 g) coffee to 7.5 This is one of the oldest and simplest machine at the best grind for each
Ratio: .7–1 oz. (20–30 g) coffee to 10 fl. oz. water methods of brewing, where the coffee new coffee and how to steam milk
fl. oz. water 1. Place a filter round in the holder and attach simmers and then is served in the pot, 4. Use good-tasting tap, filtered, or
it to the bottom of the brewing cup unfiltered. The only limitation is how bottle water
4
Brewing Coffee (continued)
Espresso Machines
coFfee Drink reciPes See the Espresso section under Brewing Coffee for
1. Manual: Old-school machines you control instructions on making espresso and steaming milk
with a lever. These look great but are best for
those with some experience or those willing
to put in time learning. They can make Asia & Pacific Lungo: A “long” espresso brewed Vienna coffee: This Austrian
wonderful coffee if used right for more time than usual. This drink combines either espresso or
2. Semiautomatic: The next best thing to Vietnamese coffee: This
drink can be bitter unless you use strong coffee topped with whipped
manual in terms of quality results, these Vietnamese drink combines strong
a lighter roast cream
popular machines have automated pumps percolated coffee wdith sweetened
and temperature control, but you decide condensed milk over ice 1. When making a shot, let the machine 1. Pour a double shot of espresso or
when to stop the flow of espresso go twice as long so you have double strong coffee in a cappuccino cup
3. Fully automatic: These machines allow 1. Add a small amount of sweetened the volume 2. Top and fill the cup with whipped
condensed milk to a glass
you to set the amount of water first so you cream
don’t have to judge when to stop brewing, 2. Brew dark-roasted coffee in a Macchiato: Espresso “marked”
making them easier to use than semiauto- stainless steel Vietnamese coffee United States
matic machines, but giving you less control dripper into the glass. The coffee with a small amount of milk and
should float on top foam Bulletproof: Popular in low-carb
4. Super automatic: These machines do all
dieting circles, this drink was
the work (and take the fun out) of grinding, 3. Stir and add ice 1. Steam milk
invented by tech entrepreneur
tamping, and then brewing the coffee 2. Pour a single shot of espresso in a
Dave Asprey as a substitute for
What to look for: Flat white (Australia): From preheated demitasse breakfast
Australia, this is a strong 3. Top with .5–1 oz. steamed milk and a
1. Durability: Does the warranty give you an small dollop of foam 1. Add 2 T grass-fed butter and 1–2 T
cappuccino with a little foam
indication of its length of life? Is the machine MCT oil to 2 cups hot coffee in a
heavy, meaning it is made with more metal 1. Steam milk so it has very small blender (or use a handheld blender
than plastic? bubbles Ristretto: A “restricted” espresso or frother)
2. Ease of use: How hard is it to fit the portafil- 2. Pour a single shot of espresso in a that is shorter and more 2. Blend until frothy, being careful with
ter into the machine? How well does the preheated cappuccino cup concentrated than usual the steam, and then serve
steam wand move around? Do the controls 3. Pour 3 oz. steamed milk and top with 1. Use more finely ground espresso
make sense? 1 oz. foam than usual
Caffè latte: Probably invented in
3. Single or double boiler: Double boilers 2. When making a shot, stop the Berkeley, California, this is a
have two chambers, one to heat water to the Latin America machine early, at about 20–25
right temperature for making espresso, and Café Cubano: Strong, sweetened seconds milk-heavy drink popular in the
the other for steaming milk. Single boilers United States but not Italy
coffee from Cuba with a layer of
only allow you to either steam milk or make Other European 1. Steam milk
crema on top
espresso at one time, but can be much less
expensive 1. Use a moka pot to make strong Café au lait: This French drink 2. Pour a double shot of espresso into a
large mug
coffee combines strong brewed coffee
To Make Espresso 2. Place 2 tsp. sugar per serving into with hot milk but not much foam 3. Top with 8 oz. milk, including some
foam at the end
small cups or glasses 1. Heat 4 oz. milk
3. Pour a small amount of coffee in each 2. Combine it with 4 oz. strong coffee
to make foam. Then pour the rest of in a wide cup or bowl Caffè mocha: Some say this
the coffee in so crema rises to the top chocolaty espresso drink was a US
invention, but others point to its
Italy Café con Leche: This Spanish/ origins at Caffè al Bicerin in Turin.
Latin American drink is a lightly
Affogato: Simple but satisfying The name comes from Yemen’s
sweetened version of café au lait
dessert combining gelato and a shot coffee port
1. Fill the espresso machine with water and of espresso, which quickly turns 1. Heat 4 oz. milk 1. Add 2 T chocolate syrup to a large mug
preheat it into a delicious puddle 2. Pour 4 oz. strong, dark-roasted 2. Steam milk
2. Weigh the basket, or portafilter, and tare the 1. Place a scoop of gelato into an ice coffee into a cup and sweeten it 3. Add a double shot of espresso over
lightly with sugar
scale cream bowl the syrup
3. Grind the coffee, preferably in an espresso 2. Pour a hot shot of espresso on top. 3. Top with the warm milk 4. Pour 8 oz. steamed milk on top and
grinder, and weigh it into the basket to get an Serve with a spoon top with whipped cream, if desired
accurate amount. Gently brush off extra Cortado: A strong short Spanish
coffee around the rim espresso drink similar to a
4. Use a tamper to press the espresso down Americano: Italian version of macchiato Depth charge: Not about flavor,
firmly and evenly “American” brewed coffee created this is about getting caffeine fast;
1. Steam milk
5. Lock the portafilter into the machine and for soldiers during World War II, also called Eye Opener or Red Eye
turn it on to start brewing. Let the coffee run with hot water added to espresso 2. Psmouarl la p srienhgelea tsehdo gt loafs sespresso in a 1. Make a single shot of espresso
through until it starts to lighten in color, 1. Add 4 oz. hot water to a mug 3. Top with 1 oz. steamed milk 2. Pour it into a large cup or glass of
usually no more than 30 seconds. It should 2. Pour a double shot of espresso on top brewed coffee
have a cap of crema (foam) on top
Frappe: A cold Greek drink made
To Steam Milk Cappuccino: Named after the Frappuccino: Created by Starbucks,
brown robes of Capuchin monks, with sweetened instant coffee this creamy, slushy coffee drink
this is the preferred milky shaken until frothy
comes in all kinds of flavors
breakfast drink in Italy 1. Place 2 tsp. instant coffee, such as
Nescafé, in a shaker with 2 tsp. sugar 1. Place 1 cup of ice in a blender with 2
1. Steam milk oz. chilled strong coffee or a double
2. Add 2 T water and a few ice cubes
2. Pour a single shot of espresso in a shot of espresso, 1/3 cup of milk or
preheated cappuccino cup 3. Shake vigorously for 15–30 seconds, half in half, 1 T sugar, and an optional
3. Pour 1 oz. steamed milk and top with until foamy 2 T caramel or chocolate sauce
1 oz. foam 4. Strain into a tall glass with fresh ice 2. Blend until slushy and top with whipped
cream, if desired
1. Preheat the espresso machine’s milk steamer
2. Pour milk into the steaming pitcher, leaving
a few inches on top
Quick Coffee Cocktail Recipes espresso, 1.5 oz. vodka, 1 oz. Holding a spoon above the glass,
3. Submerge the steaming wand in milk, and
Kahlua, and .5 oz. crème de lightly pour whipped cream so
then turn on the steamer and leave it in place. • Black and white: Pour .5 oz. milk or vanilla cacao in a shaker with ice. it floats on top
Foam will form; smaller bubbles are better schnapps into a chilled shot glass. Add .5 oz. Shake and pour it into a chilled
4. Steam until the milk reaches about 150° for coffee liqueur martini glass • White Russian: Combine 1 oz.
maximum sweetness • Black Russian: Combine 1.5 oz. vodka and • Irish coffee: Pour 4 oz. brewed vodka, 1 oz. coffee liqueur, and
Alternate method: Heat milk in a microwave 1.5 oz. coffee liqueur in a shaker with ice. coffee in a preheated glass. Stir 2 T cream in a shaker with ice.
or on a stovetop and place it in a container with Shake and pour it into a rocks glass over ice in 2 sugar cubes until they melt, Shake and pour it into a rocks
several inches of room on top. Use a handheld • Espresso martini: Combine 1 chilled shot of and then add 1 oz. Irish whisky. glass over ice
coffee frother to add foam
5
HealtH &
Processed caFÉ Buying tips
liFestyle
Beans: Flavored
Health Benefits
& DecaF Starbucks in particular has capitalized on the fact that their customers do not know
Multiple studies have shown evidence
how to ensure their premium-priced coffee is premium made. If you’re paying
suggesting that moderate coffee
for premium, you should get premium
Flavored Coffee consumption (containing up to 400 mg of
Different from coffee drinks with flavored caffeine daily) could increase overall life • Ask the barista if they backflush the lines of the espresso machine every night.
syrup added, coffee beans that come in expectancy and could aid in the prevention If they do not, expect a metallic taste to your espresso
• Ask for new milk and the temperature you would like for hot drinks, as reheating
flavors like vanilla macadamia nut and of the following diseases and conditions:
will scald and ruin milk
hazelnut are produced by soaking roasted • Two to four cups daily can reduce the risk of • For drinks with foam, note that skim milk will produce slightly more foam
beans in a mixture of flavor compounds
heart failure by 10% • If you find a barista at your local café that makes a better drink, ask for them to
and alcohol
• Over three cups a day can reduce risk of skin make your drink by name if they are working
• Downsides cancer by 15% • For drip coffee, ask how long the current coffee has been in the urn
– Flavored coffee is often produced • Over four cups a day (regular or decaf) can • Do not accept a premium drink if it does not taste good. Most cafés will respect this
with propylene glycol, also used as reduce the risk of colon cancer by 15% and make sure you get a correctly made drink
an antifreeze • Type 2 diabetes • Give a famous name for your drink order and watch heads turn
– Added flavors can mask flaws in low- • Liver disease
quality or stale coffee, and the flavors • Parkinson’s disease
also stick around in your coffee grinder • Dementia caFfeine levels witH difFerent
• Gallstones
Decaffeinated Coffee
Brewing MetHoDs
• Dental cavities
Most decaffeinated coffee has all but 1
to 4 percent of the caffeine removed in a Other Benefits
process that involves soaking green coffee Caffeine levels vary a lot between individual coffees and how they are brewed. This
in hot water, sometimes with a chemical • Productivity chart is an estimate based on the recipes in this guide. Some factors that can influence
solvent, and then drying the beans before • Alertness, especially during the first 45 minutes caffeine:
roasting • Overcoming jetlag
• Dark roasts coffee can be slightly lower in caffeine than lighter roasts
• Euphoria
Main methods • Analgesic: Helps headaches; caffeine is • Robusta beans can be higher in caffeine than Arabica beans
1. Swiss Water Process: The most ex- added to many painkillers • A longer brewing time can extract more caffeine
pensive and high quality process in- • Improved cognitive function in the elderly
volves soaking green coffee in water • Improved athletic performance Drink Size Drink Size
and then carbon filtering the water to Including Caffeine Including Caffeine
Name Name
separate caffeine and flavor com- Any Milk (mg) Any Milk (mg)
(fl. oz.) (fl. oz.)
pounds. Flavor compounds are then
reintroduced to a fresh batch of decaf- Coffee Coffee
feinated beans Americano 6 60–100 Lungo 1 30–50
2. Carbon Dioxide: Water-soaked green Bulletproof 16 190 Macchiato 2 30–50
coffee is sealed and decaffeinated with
Café au lait 8 125 Pourover 8 95
CO under pressure
2 Café cubano 1 30–50 Ristretto 1 30–50
3. Indirect solvent: Green beans are
soaked in very hot water and then Café con 8 125 Single cup 8 75–150
Health Concerning Side Effects leche brewer
treated with a solvent—methylene
chloride or ethyl acetate, which is de- Some negative issues occur if you consume Caffè latte 10 60–100 Turkish 1 25
rived from fruit—to remove caffeine more than 500 mg caffeine daily, although Caffè coffee
and flavor compounds. The caffeine some people are sensitive at lower levels mocha 10 60–100 Vienna 2 60–100
coffee
and solvent are discarded and the cof- • Caffeine addiction: Regular coffee consump- Cappuccino 3 30–50
fee gets soaked in original liquid to tion can lead to mild physical addition Cold brew 4 80–105 Vcoieffteneamese 6 62
absorb flavor compounds – Withdrawal symptoms include: headaches,
4. Direct solvent: Green beans are irritability, fatigue, and anxiety Cortado 2 30–50 Tea
Decaf drip 8 2
steamed for 30 minutes and then • Insomnia: The body takes 5–7 hours to Black 8 60–90
soaked in solvent to remove caffeine. process caffeine in coffee, so drinking it late Depth 9 125–145 Green 8 35–70
Caffeine and solvent are discarded, in the day can interrupt sleep charge Oolong 8 50–75
and then beans are steamed again • Gastrointestinal upset 95 (range is
Drip coffee 8 Energy Drinks
• What is lost: Depending on the method, • Temporary elevation in heart rate and blood 75–165)
flavor compounds can be lost during pressure Espresso 5-Hour 2 200
2 60–100 ENERGY
decaffeination • Nervousness (double)
• Is it healthy? There is no evidence of • Irritability Espresso Monster 16 160
1 30–50 Energy
health risks associated with decaf— • Muscle tremors (single)
even the kind treated with solvents. • Evidence of elevated levels of blood Red Bull 8.5 80
Flat white 5 30–50
However, like regular coffee, its acid cholesterol with consumption of five unfiltered RockStar
French press 8 95
content can cause problems for those coffees daily (e.g., brewed in a French press) Energy 16 160
with digestive issues, such as stomach • In some studies, high consumption is linked Instant coffee 8 57 Drink
ulcers or heartburn to an increased risk of miscarriage
U.S. $6.95 Author: Corrie Anderson
Disclaimer: This guide is intended for informational purposes only. Due
to its condensed format, it cannot possibly cover every aspect of the subject.
BarCharts, Inc., its writers, editors, and design staff are not responsible or
liable for the use or misuse of the information contained in this guide.
All rights reserved. No part of this publication may be reproduced or Find us on
Facebook
transmitted in any form, or by any means, electronic or mechanical, including
photocopying, recording, or any information storage and retrieval system,
without written permission from the publisher. Customer Hotline # [phone]
Made in the USA ©2017 BarCharts Publishing, Inc. 0517
6