Cooky Cat: 05/01/2020

5/23/20

How We Make Coffee

[Not how you should make Coffee. How we make it.]

We use a Coffee sock. A "bolsita" if you want to go it in Spanish. The latter because the bolsita is most often associated with the Chorreador. A stand which holds the sock into which you add fresh ground Coffee then pour over with near boiling water.

But, we do it a little differently. We do it cowboy style. Forget that single serving stand thingy.

Bring 4 quarts of pure water to near boil, add 30 grams of ground Coffee [3 of those plastic Coffee scoops], let infuse for 5 minutes. Pour through the Coffee sock into another pot, reheat just a bit, then serve.

Let's Talk Coffee

"Talk" Coffee, you say? Let's drink Coffee!

Used to be that a cup of Coffee was a cup of Joe. Mama perked it up every morning in that trusty pot. Delicious. I love percolator made Coffee.

Later in my travels I found myself an Ad Biggie in the Big Apple assigned as an account executive on a major national Coffee brand. Part of the initial orientation was a day downtown at the Pan-American Coffee Bureau. Their big point was that the best cup of Coffee was made by the filter frip method. I got it. Not overcooked, retains all the subtle flavor elements.

At the time I remember putting this idea in front of my client counterpart, the Brand Manager. He may have conceded the point, but came back with the marketing reality that percolar sales were strong, and growing. In marketing you go where the action is. Unless, of course, you have a game changer product or service to offer. Coffee ... is a commodity. Not new. You compete on flavor claims. Or, some other hoked up point to make a difference from the competition. Like, "Makes other beans has-beans!"

I totally missed the larger point. We all did. It wasn't the percolator method, it was the appliance. A smart fellow not long after brought out Mr. Coffee. The rest is history. That was a game changer, for sure. And, a rather very obvious lesson in thinking outside the box.

As of late we've been seeing a whole new universe of Coffees and Coffee prep paraphernalia.

Drip seems to be the de de rigueur method among the Coffee cognoscenti. Then there's the question of grind.

It's universally accepted that grinding your beans just before brewing is the way to go. Unless you use the grounds right out a freshly opening can/box/bag.

Freshness is a whole nother subject. Seems those beans start to go south really fast. How to keep them fresh, it's still a mystery to us. Those beautiful bins and baskets and barrels of rich brown Coffee beans in the store, stay away. It's just a merchandising ploy. Flavor-wise, not so much.

There a two grind methods. The blade grinder. And, the burr grinder. The burr grinder is all about getting uniform particles. This is especially true if you're making Espresso. For that morning cup of Joe, it doesn't seem to make that much of a real difference. Read on.

Here we enter the philosophical question of the difference between a theoretical difference and a practical one. It's importance since the difference between the blade grinder and the burr method is a factor of at least six times the cost. At least. And, again, if you are going for Espresso, then you are getting into some pretty rare — make that cost — territory. That's where you definitely need a burr appliance. Unless you buy some packaged, or have it custom ground in store.

If you are wrasling with what to do to get that better cup of Coffee, check this video and get some sobering knowledge. Hint: the inexpensive blade grinder works just fine, thank you. [If, on the other hand, you want to impress; then burr, boy, burr.]