Coffee is something that I have become become very passionate about over the past six years. From learning to roast coffee on the most basic level, to really studying the science behind roasting the perfect bean. (I am not sure if that will ever be achieved, but here is to trying!) Roasting coffee is extremely simple at its core. Apply high heat to a green bean and agitate the beans until they have reached the desired temperature. Some choose to use electric heat and an electric fan to circulate the heat. Others opt for wood or gas to produce the optimum level of heat. The coffee ceremony is a key component of Ethiopian culture and has the participants roast their beans at their table over a flame. Although the basic premise of roasting is simple, the nuances of producing the right roast level and the changes that take place in the bean are complex. A green coffee bean will have hundreds of chemical reactions that take place within the bean during the roasting process. A roasted will choose to add extra heat at times and reduce it at others throughout the process to allow the desired flavors in the bean to be accentuated once they reach your palate. All of this says nothing about the growing and milling practices that play crucial roles in the end flavors that are in the bean profile.
One thing that I love about coffee is that producing a great cup in your home is extremely easy. You do not need an expensive pot or the latest technology to have outstanding coffee every time. What you really need is high quality fresh beans, a consistent grind, steaming (NOT BOILING)water, a vessel in which to combine both of them, and a way to leave the grounds behind so that you are not chewing your coffee. (Insert French Press here!) Many people have told me that they are either intimidated by the French Press (plunger pot) or that they just don't like to clean up the grounds. As I just mentioned, the French Press is not complicated. Here is how you can have success with your French Press:
1. Start heating enough water on your stove to fill your press and about a cup more.
2. Once you see the steam start to rise out of your kettle or pot grind your beans.
-You want a semi coarse grind. (Sand like)
3. Once the water is steaming (but not boiling) add it to your grounds in the press.
-You usually want to fill it up to the metal band or neck of the press.
(I like to pour the extra hot water into my carafe to begin to heat it up.)
4. Set timer for five minutes and walk away, but not too far.
5. When you hear the timer plunge down your beans and pour off your great coffee.
-It is essential to pour it off because the beans in the bottom will continue
to leech over extracted coffee into your pot.
6. The carafe or thermos will allow you keep your remaining coffee hot while not allowing it to become over extracted.
7. When the pot has cooled you can simply use a spatula to scoop the beans into a container for composting or the garbage. Coffee beans make great compost for the garden.
Certainly many of you will argue that the electric pot is far easier and produces less of a mess. This may be true, but it produces inferior coffee. The oil in the coffee beans are where the great flavors are and by using a paper filter you lose a lot of those flavors. Why buy high quality coffee and then do it a disservice by brewing it in a less than quality fashion? Also, the brewing time and water temperatures in most counter top coffee pots are too quick and too cool. The French Press is not complex, and I think that once you use it a few times you will realize how quick and easy it is to use. Sure you can't set a timer for your Press, but most things that are great in life take a little effort. If you make the change you will not be sorry.
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