Here’s a beautifully simple video of a syphon pot in action—capturing all its romantic serenity—only to be shattered with an odd and unexpected ending. Bonus points for being unique? I hear the clubs in Berlin are fantastic. Enjoy.
Smithsonian Magazine recently published a great article about the history of the espresso machine that’s definitely worth reading. While it doesn’t cover every minute detail, it mentions the key points that led to the creation of a commercial espresso industry and highlights the most important elements of quality espresso.
There is an art to the espresso as well. The talent of the barista is as important as the quality of the beans and the efficiency of the machine. Indeed, it is said that a good espresso depends on the four M’s: Macchina, the espresso machine; Macinazione, the proper grinding of a beans –a uniform grind between fine and powdery– which is ideally done moments brewing the drink; Miscela, the coffee blend and the roast, and Mano is the skilled hand of the barista, because even with the finest beans and the most advanced equipment, the shot depends on the touch and style of the barista. When combined properly, these four Ms yield a drink that is at once bold and elegant, with a light, sweet foam crema floating over the coffee. A complex drink with a complex history. -Jimmy Stamp
I don’t brew espresso at home, and I’m not in the market to begin doing so anytime soon. However, once the ZP Machines start shipping, there will probably be a lot of people making espresso for their first time—or in need of a refresher course.
For anyone looking to improve their espresso technique, the guys at MadCap Coffee and Hybrid Media Co. have teamed up again to produce a follow up to their popular V60 tutorial. So grab your favorite tamper and take some notes from Sensei Knapp.
I’m a big fan of all the previous MadCap videos released in partnership with Hybrid Media Co. But until now, most of them have just been really pretty coffee footage. This time MadCap adds their own addition to the growing library of roaster produced brew method videos—starring the ever handsome 2011 NCRBC winner Ryan Knapp.
Like their other videos, it’s really well made with a great soundtrack. Be sure to stick around for the outtakes at the end—they’ll blow your head off.
The Chemex is possibly the most elegant looking of all brewing devices and one of my favorite ways to make coffee. It was designed in 1941 by a German chemist, Dr. Peter Schlumbohm, who immigrated to the United States in 1935. The modern hourglass shape of the Chemex, hugged in the middle by a wooden collar and leather tie, became a part of MoMA’s permanent collection in 1944—just a few years after its invention.
Apart from its sophisticated design, it makes an equally great cup of coffee when it’s not looking beautiful on your counter or the walls of a modern art museum.
The upper portion of the Chemex cradles a thick, bonded filter (also made by Chemex) that resembles lab parchment more than a typical coffee filter. This filter is what helps create such a clean cup of coffee that really highlights the brightness, clarity and sweetness in certain coffees that I personally enjoy very much.
The design is nearly identical to the original product, except the glass is no longer made by Pyrex. There is an alternate, glass-handled design that is easier to clean and allows a better view of the coffee brewing process—or there’s the handblown versions for three times the cost of the mass produced ones, if you’re a purist with extra money to spend.
Apart from the design itself and the quality of coffee it makes, I also like the Chemex for its ease of use. In regards to pour over devices, I find the Chemex to be one of the easiest for beginners to take up. The thickness of the filter and slower brew time allows for a greater margin of error, while the one-piece design reduces spills and can be less intimidating to handle. Although the larger ones are not ideal for smaller servings, there are several sizes of the Chemex available depending on your needs.
There are many variations on how to use the Chemex, but at its simplest, add a bit of hot water and let bloom for 30–45 seconds, then pour the remaining water in a circular motion, keeping all the grounds wet. I generally stick to a “60g of coffee/1 liter of water” ratio for the Chemex—but as always, adjust to taste. There are a number of tutorials on BrewMethods.com, but this one from Intelligentsia has always been my favorite.
A bit delayed, but I wanted to share a recap as well as my recipe used at the World AeroPress Championship that took place last weekend in Milan. Overall, the event was a lot of fun (things always are with good people) and there was a surprising turnout for the audience. Marco’s generosity in handing over their booth for most of the day was greatly appreciated and the organizers did their best to keep things organized.
What I love most about this competition is seeing how many different ways people use the same brewing device. Everyone has their own unique twists to the method and of the 18 competitors, almost everyone used a different coffee. I was envious of the judges position to taste them all.
I choose to compete with the Kieni from Nyeri, Kenya, roasted for me by Linus at The Coffee Collective (you can read about his trip to the farm here & here). I tried this coffee at Vandaag in New York a few weeks ago, and even though it was old, it was one of the best Kenyan coffees I’ve had all season. Since I was passing through Copenhagen on my way back from the States, I stopped in to get some coffee right out of the cooling tray.
While I had tasted the coffee, I hadn’t had much time to spend brewing it myself before the competition. The morning of the competition I brewed two AeroPresses—one with paper, and one with a new Able Disk. The paper was under-extracted and the disk was over-extracted. But I liked the way the disk emphasized the big, round mouthfeel of the coffee. I made some notes on how to adjust and waited until I was called to compete.
My AeroPress method:
Inverted AeroPress & disk filter
16g of medium(+) ground coffee (6.75 on the Über Grinder)
218g of water (92.2°c on the Über Boiler)
15 seconds to pour 100g of water
Stir 5 times, then add remaining 118g of water
Put on pre-heated disk filter and cap
At 1:10 flip AeroPress onto vessel
At 1:15, begin pressing
Finish pressing at 1:45 (leaving the last few grams of water unpressed)
Let cool and enjoy!
This method won me a spot in the semi-finals where I put up another good coffee that challenged the judges, but it ultimately lost to Alex Artemov who went on to place 3rd and Joshua Wismans—another American currently living in Sweden—who went on to take 2nd place using Koppi. I finished in the top 6, which was encouraging in itself, and I learned a lot in the process. I’m looking forward to the next WAC, but also to brewing on a Chemex for a change.
See Jeff Verellen’s winning method here.
See more photos from the World AeroPress Championship on Flickr.
There are many ways to brew coffee at home—as many bad methods as good methods. Aside from auto-drip, instant and K-cup machines, I personally think the worst cup of coffee one can make at home comes from a Bialetti. There are a few techniques to improve the coffee from a moka pot—like pouring pre-heated water into the lower chamber—but I still think the outcome is on par with burnt metallic sludge.
Coffee taste aside, the object itself is a beautiful and iconic part of design history, with a place in several major museums around the world. Which is why it looks great on posters, sitting on a kitchen shelf, or even oddly contorted into a ceramic mug.
Yesterday, The New York Times ran an article about the invention of the Moka Express that says 9 in 10 Italian homes own one—which is an incredible saturation of the home brewing market. But just like Italian espresso, ignoring progression in the name of tradition can limit the quality that good coffee can produce.
The moka pot is often referred to as a stove-top espresso maker, but it doesn’t actually make espresso. While, it does use pressure to push water through the coffee grounds, it’s a substantially less amount than what’s required for a proper shot (1-2 bars of pressure instead of the required 9 bars). In many ways it’s just a well designed percolator.
However, if you love using a moka pot as much as looking at one, atleast give the tips in this video a try to see if you can improve the taste. If you’re buying fresh roasted coffee, you shouldn’t sacrifice flavor for the sake of romanticizing an inferior brew method.
Sometimes I forget how far I’ve grown in my relationship with coffee over the years and I often catch myself speaking to someone as if it’s standard to grind and brew fresh roasted coffee at home. Well it’s far from standard, and I often come off sounding like a giant nerd or a pretentious jerk—neither of which are the intention. Those of us who love great coffee get very passionate about it and just want to save our family and friends from drinking anything less—to share with them the joys of truly great coffee.
Recently, I was sent a blog post that reminded me to appreciate the simplicity of the French press. While this is no longer my preferred way to brew coffee, it’s a gateway drug to coffee appreciation that shouldn’t be underestimated. I was given a vintage Chambord French press, as a house warming gift from a good friend, which introduced me to home brewing years ago. Prior to that, I was spoiled by my proximity to Intelligentsia’s Broadway café in Chicago—where I spent a lot of money on coffee, but it was always good. Even as a barista 8 years ago, the batch-brewed beverages I made, never compared to what was now possible at home, made simply with a French press.
So if you’re reading this and have yet to decide how to begin brewing great coffee at home, don’t overlook a French press. Even with all the recent talk of pour-overs and fancy Hario equipment, the French press requires no special technique, fancy kettles or paper filters. Just fresh coffee, a decent burr grinder, hot water and 4 minutes of patience.
This beautiful video and the photos above are from the original Sprouted Kitchen post that reminded me how intimidating the coffee world can be to beginners who just want to brew better coffee at home. There’s a lot of information that can quickly overwhelm consumers and most of it is unnecessary. Start simple and go from there.
With summer finally arriving in places other than Florida and Southern California, there comes a growing desire for afternoon iced coffee on a sunny back porch. So in celebration of the warm weather, I’d like to introduce you to the Hario Fretta—a V60 contraption sitting upon a long funneled diffuser filled with ice. This may be the summer’s hottest new way to make cool coffee (I really said that). The method is simple, brew a double dose of coffee as you would in a V60, which is then cooled and partially diluted as it melts the ice in the diffuser. Once the brewing is finished, you pour the concentrate over ice again to chill and dilute even more, then enjoy.
While I was at the SCAA Expo in Houston, Ian(?) from Lamill Coffee in Silverlake, CA was giving demos of the product all week. He was brewing an Ethiopian that stood out as one of my favorite coffees from the event. It maintained a much more complex flavor profile than I’m used to with iced coffee and didn’t seem flat or muted. Even though it may be less attractive and more sexually suggestive than the AeroPress, I was impressed. I could definitely put one to use this summer.
In recent years, the more popular method of brewing iced coffee has been with a Toddy cold brew system or similar. Cold-brewing creates a coffee concentrate at room temperature which can be stored in the refrigerator or poured over ice. This method can take anywhere from 30 minutes to 24 hours to brew and creates a very smooth and low acid coffee, which many people love. However, not everyone plans that far ahead and I personally really enjoy acidity and brightness in my coffee—even when iced.
The Hario Fretta solves a couple issues I have with cold brew systems. First, it only takes as long to make as a V60 pourover, and the coffee is immediately passing over ice—cooling it down in the process. So if you forgot to set up your Toddy the night before, you can still enjoy a refreshing glass of iced coffee in the middle of the day. Second, this method uses hot water to brew, which brings out the brightness I often miss in cold brew iced coffee. For less than $40, its a fair price if you drink a lot of iced coffee. Though after seeing how it works, you could probably rig up a similar device of your own with a standard V60 and a trip to the hardware store.
Love Keurig? Not one bit. But yesterday Twitter was all a-buzz about the machine that brews single-serve coffee pods (K-cups) while they were “promoted” to the top of the trending list. So I tweeted my 140 character dissertation on the topic, simply stating that “Keurig is bad for coffee and bad for the Earth. #killthekcup.” While a few people—145 of them—agreed with me and re-shared the message, not everyone felt the same.
I was quickly contacted by Keurig with a link to their reusable K-cup as if that rectified the issue and put an end to the discussion. Then a few loyal K-cup fans were upset that I criticized their right to never have to wipe coffee off their counter tops, followed by another guy who thought that the billions of non-recyclable plastic cups are not an issue and I should invest my activist angst elsewhere.
The reality, it is a big issue—not just in the coffee industry, but in the bigger ecological picture. When the most important ”R” of conservation is to “reduce,” ignoring the rapid growth of an unnecessary and disposable product like K-cups is far from inconsequential. So, I’ve broken down my issues with this growing coffee trend into four categories: economics, quality, environment and the company behind it all.
First we’ll start with money, the topic people are generally concerned with the most. There are many ways to brew coffee, much better coffee, for the same cost (or less) than K-cups. On average, you can brew 30 cups of coffee with 1 pound of coffee beans. So let’s compare the two.
A 24-pack of Fair Trade Green Mountain Sumatran Reserve K-cups cost $15.45, which comes out to 65 cents a cup for glorified instant coffee. Meanwhile, you can buy a pound of Intelligenstia’s Direct Trade coffee for $20, which is a premium compared to what most people pay in a grocery store or even at most local roasters. Divide that by 30 and it comes out to 66 cents a cup for some of the best coffee you can buy. Cost savings per cup? Need a penny, take a penny.
What about all the expensive tools you need to brew fresh coffee? Let’s compare. The cheapest Kuerig brewing system you can buy is the Mr. Coffee KG1, which costs $79.50. Or for just $1.95 more, you can get an AeroPress, an entry level burr grinder and an electric kettle (assuming you need one). Once your water is heated, you can brew coffee with an AeroPress in the same amount of time as a K-cup—30 seconds. If time isn’t a concern, a french press, clever dripper, or pour-over cone can also brew one cup at a time and will take about 4 minutes.
Keurig’s tagline is “brewing excellence one cup at a time.” However, all basic principles of properly brewing coffee are ignored by the Keurig. For starters, the water in a Keurig only reaches 192°F (89°C), the Specialty Coffee Association of America suggests a minimum of 197.5°F and the industry standard is about 200°F. Combine the low water temperature with such a short brew time and you get a very under extracted cup.
There is also no control over the coffee to water ratio, so whether you want a small, medium or large cup, the same amount of coffee is used for the various levels of water. So a small will be extra strong, while a large will be weak and watery. When you push the corresponding size button, the amount of coffee in the cup doesn’t magically change.
The only way to truly make a cup of excellent coffee is to use fresh-roasted quality beans, ground just before brewing. No amount of freeze drying, airtight packaging or artificial flavors will produce a comparable cup. However, when your coffee options include “Chocolate Glazed Donut,” your beverage is as much coffee as Kool-Aid is fruit juice.
While taste may be subjective, quality is not.
In 2009, 1.6 billion non-recyclable plastic K-cups were sold (it was estimated that 3 billion would be sold in 2010). That’s enough plastic to circle the earth 1.25 times. Plastic that will take millions of years to degrade—if ever— and will continue to pile up in landfills and the ocean, increasing the size of the Great Pacific Garbage Patch and killing wildlife. All in the name of low-quality convenience.
While loyalists and the company will quickly point out the “My K-cup” reusable basket as proof that Keurig isn’t all bad, that’s like saying Starbucks doesn’t have a paper cup problem, because they also sell ceramic mugs. Truth is, the reusable basket hasn’t prevented the sale and waste of billions of K-cups, so its prevention efforts are little if any. Another company argument is that the Green Mountain R&D department is laboring away to develop more environmentally friendly solutions to a problem their product created in the first place. A disposable product can never truly be sustainable.
If this were a life-saving medical device preventing the spread of AIDs in the developing world, I would be a bit more lenient. But that’s not the case. The K-cup was designed to save incompetent adults the trouble of wiping up coffee grounds from their counter top in the morning. I find it disturbing that such a “green company” can even justify the continued production of such an irresponsible and unnecessary product.
Back in the early 2000′s Green Mountain Coffee was the anti-Starbucks. They were a growing coffee company based in Vermont and stood on a foundation of admirable environmental ideals with a history full of environmental innovations. In many ways, they are still a leader of corporate environmental stewardship. But with the acquisition of Keurig in 2006, the company quickly became a walking contradiction.
While continuing to profess their environmental sanctity, advertising in GOOD magazine, and using the tagline “brewing a better world”—the company shifted from promoting and selling Fair Trade organic coffee, to more than 80% of sales coming from Keurig machines and K-cups. The company seems to ignore the irony in selling Fair Trade organic coffee in little plastic cups by the truckload.
But even with most sales coming from the coffee equivalent of bottled water, Green Mountain’s marketing still paints the company as a beacon of environmental morality. At what point are all the positive things they are doing completely negated by the billions of plastic cups they are contributing into the waste stream each year? Does their corporate sustainability record give them a free pass on the absurd waste of K-cups?
Are K-cups the only problem in the world? No. But it’s a relatively new problem that has been manufactured for convenience. People can point to other disposables, but coffee is everywhere. It’s the third most consumed beverage in the world and its consumption continues to grow with the rising middle-class in China and India. A person can easily go through 3 K-cups a day, while a toothbrush lasts 3 months or more.
Coffee has come so far since the introduction of post-WW1 instant coffee, yet the rise of K-cups takes a giant step backwards for consumers, the industry, the environment, and the beverage itself. As someone who loves both the drink and the industry, it seems so completely obvious—K-cups are bad for coffee and bad for the Earth. #killthekcup.