Brewing Methods: an Intro
BREWING METHODS: AN INTRO.
Welcome to the amazing world of brewing!
Yeah, you’ve got it right… brewing.
Brewing coffee, per se, simply means something like “pour hot water (but also cold water… damn’!) onto ground coffee beans, then allowing to brew.
So we’ve got Espresso Machine (the one they use in that nice Café down the road, but also the probably cheap home edition) and the Moka Pot (a.k.a. stove pot) and your basic Filter Coffee Machine (the one for the early morning, when you’re still so sleepy and the only thing you can actually do is put a scoop of coffee and press the right button).
These are the basics, the brewing methods you usually think about when you consider “Hey, let’s have a coffee!”
But… but, there’s so much more…
Never heard of Aeropress, V60, Chemex, Syphon and Ibrik? Never considered the chance to have something called Cold Brew?
Well, if that’s the case, welcome to the right place!
In the next months you’ll learn a lot of cool things regarding how to brew a really nice cup of coffee.
Fancy a little preview?
Let’s have a quick talk about COLD BREW.
We talked before about pouring hot water onto ground coffee, but you can actually put cold water onto the coffee and get something similar and yet so different.
Why? Considering that the hot water aids extraction a lot, if you use cold water you need to let it rest for a long time.
Really long, like 8-12 hours.
But time and heat give you two different results. Generally speaking, cold brews have a lot less acidity and they tend to be chocolaty, sweeter and even a little boozy (yep, similar flavor to alcohol, no side fx).
Interesting, uh?
And there’s a lot more to discover.
Stay put for the next episode.