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2/25/2020 0 Comments 4 Different Brewing MethodsThumb Roast Coffee, Specialty Coffee Made Simple
For many, Coffee is a tool to get through the day; to handle all the hustle and bustle this world throws at us. This has led to many people drinking the most base, cheap coffee you can get. However, here at Thumb Roast, we hope to educate people on how to get the most out of your coffee. We hope this guide will not only educate, but help people ENJOY the necessity that is coffee. So without further ado, here are four methods for brewing coffee! Drip Machine Most people start their in-home coffee experience with the traditional Drip Machine. These machines have a container for water that heats it, and lets it drip through the coffee grounds. However, the coffee passes through the grounds quickly. This doesn’t allow the water to pick up the subtle notes that are nestled in your coffee. The results give you a thinner coffee that is much more translucent when compared to other methods. Further, these machines that house water usually end up having bacteria form within it. French Press A French Press is a carafe with a plunger at the top. One simply puts in the coffee grounds, and hot water. Place the plunger back on top, and wait. Typically one should wait until the grounds become fully saturated, and sink to the bottom. Once the grounds have fallen, simply push the plunger down to keep the grounds at the bottom, and pour your cup of coffee. This is perfect for people who want multiple cups of great coffee without waiting between cups. Typically holding about 3 standard 12 oz cups in one carafe. The benefits to this over the drip method is allowing the coffee grounds to sit in the water, and become fully saturated. This allows for a much deeper aroma, and taste. Further there is no filter needed, allowing the oils of the coffee to stay with it. The taste, besides being more robust, is also noticeably less bitter than the drip machine method. Pourover The pourover method consists of a raised funnel that sits above your cup. A filter is placed in the funnel, and then the grounds. Very little water is poured over the grounds at first, allowing the grounds to “bloom.” This wets the grounds, and lets them sit to release their flavors. This is where personal preference comes in. Some let the grounds sit like this for a minute, but for optimal results it is suggested to let them sit for four minutes. If this seems excessive for a personal cup, that would be understandable. But for those who truly want a coffee experience, there is no substitute. Once you try this method, and especially if you were to taste it next to the drip method, you’ll find that the results are unbelievable. The pourover yields a dark, and thick liquid that is filled with the full robust taste of your coffee. If you invest in good coffee, this is the best way to get the most out of it. Using the paper filter also eliminates the sheen of oil on the coffee. And for those who are eco-friendly, the filter and grounds can be composted. Coffee is subjective, but here at Thumb Roast we love this method! Chemex The Chemex method is made with a Chemex coffeemaker made of borosilicate glass in an hourglass shape, fastened with a wooden collar and tie. This method starts by heating water to a boiling point and letting it sit for 30 seconds. Then by using a 3-sided Chemex filter that covers the spout. Pour hot water around the filter for an estimated 5 seconds then discard the rinse water. This secures a seal between the filter and the coffee vessel. Add a 1:15 ration of coffee grounds to the filter. Using 3 tablespoons of coffee grounds will brew 1 cup of coffee. Saturate the coffee grounds with your hot water and stir the coffee so there are no clumps. Then let it bloom for roughly 30 seconds. Slowly pour more water in circular movements until the water reaches the top of the Chemex. Allow the water to lower and add the remaining water. Let the coffee drain and enjoy! The Chemex method is great for revealing the subtle intricacies of lighter and more nuanced coffees. The densely woven filter is what makes this brewing method so unique. The filter controls the flow of the coffee and removes most of the body and oils. The filter decreases the speed of the water and creates a more mature, smooth, and complex flavor. This is great for more experienced coffee drinkers who enjoy the subtle tones in different flavors of coffee. Though it can be difficult to master due to the pouring technique needed, it results in a smooth and wonderful taste. Conclusion David Lynch once said, “Even a bad cup of coffee is better than no coffee at all.” Here at Thumb Roast we completely believe in that sentiment. But, in this day and age of information, you don’t have to suffer “bad” coffee. Instead, make it an experience. Something that starts your day off right!
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Thumb Roast Coffee - Specialty Coffee made simple
First, we should say that there are over 120 different species of coffee plants. The top two are Arabica (about 70% of the world’s coffee production), and Robusta (about 30%) makes up most of the difference. The main difference in the two are the flavor and the final result in your cup. Robusta plant in comparison to Arabica
Examples of Robusta are most popular espresso roasts, Lavazza and Death Wish Coffee. Also, I thought it was important to point out that the FDA only requires that coffee available for sale must only contain 10% of a product in order to say it’s “that product”. For example: if your label says Arabica but it is still fairly bitter, then most likely, it has Robusta used as a filler. I don’t usually make it a point to tell customers this information, with the exception of Kona coffee. We have a company policy not to speak negatively or denigrate any other company that does things differently from us. However, as a part of education about coffee we want you to be fully informed about what you are buying, no matter which company you support. Thumb Roast Coffee currently only offers and purchases Arabica, for a better tasting, healthier coffee for our consumers. Our mission is to educate people about coffee, bring awareness to specialty coffee, and offer fresh, clean, quality coffee. We also desire to help people understand how to get the most out of coffee without having to learn another language. Our next blog will be about Specialty Grade Arabica vs. basic Arabica. Please follow us on Facebook, Twitter, Instagram, Youtube and our new podcast on podbean (soon to be on iTunes and Spotify) |
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