From Bean
Business Basics
Brewing
coffee is basically a process of flavoring water with roasted, ground
coffee beans. There are many methods that will produce a desirable
end result. The most common method is the filter-drip brewing method.
Use fresh, high quality coffee
Always
start with fresh, quality, whole bean, Arabica coffees. Remember that
your coffee beans will be at their best if used within two to ten
days after roasting. The whole bean is the optimal "natural packaging"
to hold and maintain the freshness and flavor of the coffee oil, which
is trapped inside of these beans. The Arabica species of coffee beans
possess superior flavor and aroma as compared to beans of the Robusta
species. But less than 15 percent of Arabica production meets specialty
coffee standards, so it is critical that you purchase your beans from
a roaster who sources only the highest quality beans.
Grind your coffee just prior to brewing, with
proper amount/ time
Grind only as much whole bean coffee
as you will need for immediate brewing purposes. Coffee begins to
loose flavor and aroma within one hour after being ground. Match the
grind to the specifications of the brewing method
you will be using. For drip brewing, a grind similar to the consistency
of granulated sugar will usually achieve a good result.
The goal is to achieve the entire brew cycle within
four to six minutes. If the brew cycle occurs in less than four minutes,
adjust the grind to a finer consistency. If the brewing cycle takes
longer than six minutes, adjust thegrind to a coarser consistency.
You
should use approximately 2 level tablespoons of ground coffee for
each 6-ounce cup. Since most cups designed for brewed coffee hold
approximately 8 ounces, you should increase the amount of ground coffee
being used to 2 1/2 to 3 level tablespoons for an individual 8 ounce
cup. Brewed coffee that tastes bitter is usually a result of not using
enough coffee. The more water that is poured through a portion of
ground coffee, the more likely the chance that the bitter elements
contained within that coffee will be extracted. Increasing the amount
of coffee used reduces the chances of over extraction. If a less concentrated
coffee flavor is desired, hot water should be added to the finished
brew.
• Remember, the longer the brew time, the
stronger the coffee. Also, the finer the grind, the stronger the coffee.
•
Beware: brewing too long, or with too fine a grind, may cause the
coffee to become bitter.
Water
Always use
good quality, cold water. Brewed coffee is approximately 98% water...good
water quality is essential.
• Charcoal filtering devices will filter
out chlorine residues and some chemicals that produce negative taste
characteristics.
• Never use softened
water for brewing coffee. It will slow down the extraction/dilution
process, resulting in the over extraction of your coffee.
Temperature
The
coffee brewer should produce a brew water temperature of 200 degrees
F (+ or - 5 degrees).
• Too low a temperature = under extraction
= weak coffee
• Too high a temperature
= scalded and/or bitter flavor characteristics
Coffee brewer turbulence
Turbulence
refers to the amount of agitation the water produces when it comes
in contact with the coffee grounds. The force of the water and the
pattern of the spray from the brewer's spray head, and how this spray
interacts with the shape of the brew basket, create this turbulence.
To make sure your brewer is producing the necessary turbulence, check
for the following:
• The spray head is installed in the coffee
brewer, and is not clogged or obstructed by coffee or water residues.
•
The appropriate brew basket for your particular brewing equipment
is being used.
Holding coffee
The
principle cause of flavor loss after brewing is continuous heating.
Once brewed, coffee held in uncovered, heated containers (a glass
pot on a warming burner) will retain optimal freshness for no longer
than 20 to 30 minutes. Continuous heat will break apart the organic
materials, and the coffee will develop a sour or bitter taste with
smoky overtones. Heat will evaporate the water, condensing and cooking
the flavoring compounds that remain.
Thermal containers are a better way to hold
coffee. They are insulated and airtight, preventing evaporation, and
will retain the aromatic compounds of the coffee. Because the coffee
is not subjected to continuous heating, the coffee can be held for
as long as 45 minutes before flavor characteristics will begin to
change and dissipate. If your brewing equipment cannot brew directly
into a thermal pot, immediately transfer the brewed coffee to a thermal
container.
Home
What's Brewin' | Virtual
Gallery | Feature Articles | Archives
