Coffee beans are seeds that grow inside of a coffee cherry. We usually only use beans from the cherry but actually a lot of the taste of the coffee comes from the fruit. During recent year or so, the coffee world has realized that we are able to use the fruit as well. I think we’re on a verge of a real game changer.
Pairing wine and food has been done for centuries. Fine dining restaurants have specific persons, usually called sommeliers, doing that job so why wouldn’t cafés do the same thing?
How to brew good coffee? This is the most common question that I get asked when I tell people what I do for living. So I decided to make a blog series where I go through different aspects of brewing good coffee. Let’s start with the fundamentals. These three things are always important when brewing good coffee, whether we are talking about filter coffee, espresso or traditional pot coffee.
Processing coffee so separating the coffee cherry’s fruit flesh and skin from the coffee beans is one of the most crucial aspects of farming coffee. How to coffee is processed can have a dramatic effect on the resulting cup and nowadays roasters and baristas are concentrating on coffee processing to describe the coffee. Also, lately it has become more and more popular that the farmers have started to experiment with new coffee processing methods such as anaerobic fermentation. Let’s go through the most common coffee processing methods.
Syphon brewer is probably the most exciting way to brew coffee. Syphon brewing involves fire or halogen beam heater, vacuum effect and fancy looking lab equipment which all make so exciting. Syphon brewer, invented in Germany in the early 19th century, is a full immersion brewer which leads to full-bodied and full-flavoured cups. Brewing coffee with syphon can be a little tricky so let’s see the steps how to brew coffee with syphon.