Questions tagged [brewing-process]
Questions on the process of turning coffee beans into a beverage.
180 questions
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What makes a coffee turn out sour?
I've heard a few good things about Intelligentsia coffee so I decided to order some. Once it arrived I tried it in my AeroPress and it turned out very, very sour. (several times)
Steps taken using ...
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Brewing 900 Cups of Coffee (In 24 Hours)?
I'm helping organize a big 24-hour event and as a big coffee drinker, I got put in charge of the coffee. We are expecting 300 people to each drink 3 cups of coffee over the whole event so up to 900 ...
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What is the optimal brewing technique for extracting caffeine?
I was wondering what process, or processes, would yield the highest caffeine quantity at a fixed drink size (Say 200ml).
Assuming the same variety of bean, same roast, same quantity, same water ...
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Does anyone have experience with this brewing method?
The question here is about the following primitive method for making coffee. Having used this method for many years now I think it gives consistently good coffee, comparable to that from a good ...
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Pouring technique for drip/pour over coffee
I would like to know how to make decent coffee using a drip (pour over) coffee.
The kit I bought was from Japan and I observe in espresso shops they tend to use a thin spout (or gooseneck) water ...
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Are coffee enhancers bad for you?
I buy Buisman Royal Aroma Coffee enhancer from our local Dutch shop. It halves the coffee grounds needed and makes the coffee taste stronger. It is basically burnt sugar, as far as I understand.
Is ...
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Does it make a difference whether the moka lid is open or not?
When brewing coffee with a moka pot, I often leave the lid open so I can better tell when the coffee is ready. Is having the lid off affecting the brewing process in any significant way?
I imagine ...
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What's the purpose of the blooming process? [duplicate]
What exactly is the blooming process and why do we do it?
Excerpt from Peets:
Pour enough water to cover the grounds, start your timer and wait for
the grounds to puff up. This stage of ...
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Is rate or consistency of flow related to quality when pulling a shot?
Depending on the many variables applied when pulling a shot of espresso, the rate and consistency of the flow of the espresso varies.
Does variable speed or consistency suggest that a shot will be of ...
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Is preparing instant coffee a brew?
Preparing instant coffee is basically pouring hot water on dry coarse powder made out of a coffee drink.
Is it still called brewing?
It seems like a language shortcut, as the brew happened before ...
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Ideal Way to control shot extraction with Gaggia Classic
Wanted to know if anyone has a really good, possibly verified method of controlling shot preparation and extraction with an unmodified Gaggia Classic espresso machine. I don't have, nor do I want to ...
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Certain Types of Coffee Machines Use Certain Filters?
I was on this website which states that there are four main types of coffee makers:
Drip Coffee
Espresso
French Press
Single Cup
I'm wondering that they might have to use different types of filters. ...
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What is the process for brewing egg coffee?
There was recently a question about the history of brewing coffee with eggs, but what is the actual process involved?
Are there different receipies from different cultures? If so, what are they?
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Is it possible to regrind beans?
Is it possible to regrind beans?
I have about half a bag of very nice coffee in a semi-coarse grind, and I want to use a brew method (Melitta cone) that's more appropriate for a medium-coarse grind.
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When accounting for bloom, why is the common instruction to stir with very little water?
There is already a question on What is coffee bloom here, and one about why "blooming" the grounds is necessary over on seasoned advice. A currently unanswered question here is is blooming actually ...
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Is it necessary to keep a portafilter in the grouphead when not in use?
Some say that keeping a portafilter in the grouphead is both beneficial for the machine and affects the quality of the espresso (by keeping the portafilter warm).
Is this accurate? If so, what are ...
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What variables in brewing have the biggest effect on taste?
I've been brewing my coffee with an AeroPress for a couple of years now and I've become aware of the huge number of variables available to me in making my morning Java. Assuming the same bean and ...
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What machine is Caffe Vergnano using to make my coffee?
I went into Caffe Vergnano (a chain of coffee shops in London), and my cuppa was prepared with the following device:
From a rudimentary inspection, it seemed to be an arcanely constructed espresso ...
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US equivalent of SCAE?
Europe has the SCAE (Specialty Coffee Association of Europe) which is a non-profit trade association and large community of coffee enthusiasts. They also have established the "Coffee Diploma System" ...
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What is essential for a proper tamp?
There are competing theories as to what you should do when tamping grounds in a portafilter. Some of these include:
30 lbs. of pressure, 90* angle
Knocking the side of the portafilter with the tamper
...
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Does adding salt to coffee reduce bitterness?
Although this was kind of asked in this question, it was as a side-question that wasn't really answered.
I've heard people say you should put salt in coffee to reduce bitterness. Does this actually ...
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What are the traits of a well made Cappuccino?
How can you check if a Cappuccino coffee was prepared correctly? What specific traits will a properly prepared Cappuccino display that poorly made Cappuccino's will not?
I've heard that when you it ...
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How do various factors interact in preparation? [closed]
Obviously, differencies in a bunch of parameters yield variance in flavour and acidity? This is not only temperature, but also time (from the rapid espresso to Cezve to all-nighter cold brews), amount ...
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How do I know when to stop pulling my shot?
I have a manual espresso machine. I have to turn the pump on and off with a switch and judge when to stop by myself.
How do I judge when the best point is to stop pulling the shot? Do I do it by ...
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Downsides of brewing espresso with high pressure?
The Italian National Espresso Institute requires the following properties for a certified Espresso:
Water pressure: 9 bar ± 1
Percolation time: 25 seconds ± 5 seconds
I'm using a Quickmill Pegaso ...
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Can coffee pods be brewed in cup?
I have a plenty of coffee pods but our coffee machine is currently broken.
Can I simply drop the coffee pod into the cup and deluge it with hot water, such as tee bags, or how many people are ...
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What equipment do I need to make espresso at home?
Excuse the rookie question, but I am a newbie to coffee. (I blame my nationality; I grew up with tea. ;) )
What equipment, exactly, do I need to get from coffee beans to a cup of espresso that I can ...
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What is the optimal length of time for pulling a shot of espresso?
Assuming:
The beans are ground correctly, and are of good quality
You have the right amount of grind in the basket
The grounds are tamped correctly
The machine is set to the correct temperature (90°C ...
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Is it necessary to allow a shot of espresso to rest before adding it to a drink?
After making a shot (or multiple shots) of espresso, there appears to be a lot of activity going on. The best I can compare it to, visually, is a pint of Guinness settling.
Is it best to allow the ...
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How hot should water be to brew ground coffee directly in a cup?
I don't have a coffee press so I just brew ground coffee as you would tea: in the cup.
How hot should be the water to brew with this method? Should it be boiling, or a lower temperature?
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