Coffee is a wonderful and delicious food that has a really wide range of different flavors. A good cup in the morning ensures that we start the day fit and in a good mood. Have you ever wondered how you could make the perfect coffee at home? It should be well nuanced but without a bitter aftertaste. Strong but not too strong. There are an incredible number of preparation methods - from the original Turkish coffee to the classic hand filter to modern fully automatic coffee machines. Of course, which one is best for you depends on how you like to drink your coffee. But on the way to the best coffee experience you could go wrong. What are the differences between the different types of coffee? Which beans are best for which coffee? We will tell you the answers to these and many other questions in this article!
Making delicious coffee – the basics
Fresh coffee beans ensure a fresh taste –Coffee tastes best when it is as fresh as possible. We recommend that you always use whole beans as they retain the flavors more effectively and longer than ground coffee. When you open the packaging, you can immediately check whether the coffee beans are good. A break refers to those that do not correspond to the norm structure. It doesn't taste any worse, but it does indicate that the quality isn't particularly high. You can recognize a pest infestation when you see small bite holes in the coffee beans. Don't buy in advance either - you should use a pack within 4 to 6 weeks and even within 2 weeks for pre-ground coffee.
If you want to make delicious coffee on a regular basis, then it's definitely worth going to a good oneCoffee grinderto invest. It is a must for real coffee lovers and ensures perfect enjoyment. The reason for this is quite simple - if you paint the coffee beans just before brewing, most of the flavors are retained. But should it be a hand coffee grinder or an electric one? The hand mills are differentiated based on their grinder. The most common are those with a disc or cone grinder. With a mill with an adjustable grinder, the coffee can be ground to varying degrees of fineness.
- That usedWaterplays a very important role in the quality of the coffee. If your tap water has a strong smell or taste, you should use filtered water.
- Proper storage –To better preserve the aroma, it is best to only store the whole beans and not the already ground coffee. If this is the case, invest in an easily sealable ceramic container. Since coffee is sensitive to light, the transparent plastic containers are rather unsuitable. You should also not store it in the refrigerator or near other foods as it attracts odors.
Different preparation methods – Turkish mocha coffee
Turkish coffee, also known as mocha, is probably the most traditional and oldest way of making coffee. Since 2013, this method of preparation has even been registered as an intangible UNESCO World Heritage Site. It is typical that the coffee is brewed in a small pot with a long handle. This jug is still known as Cezve or Ibrik and is traditionally made of copper or brass. Arabic mocha is often seasoned with cardamom and drunk unsweetened, while Turkish mocha usually has sugar added. The foam is considered the crowning glory of Turkish coffee and care is always taken during preparation to ensure that it is not lost. In addition, mocha has a fairly high caffeine content - a 50 ml cup contains around 130 mg of caffeine, while 130 ml of filter coffee, for example, contains around 80 to 110 mg.
This is how a mocha is prepared:
- The most important thing is that the coffee beans should be ground as finely as possible. You can even talk about coffee dust and a particularly strong extraction is achieved.
- About 7 grams (about 2 heaped teaspoons) and 1 teaspoon of sugar are used per cup.
- Add the desired number of cups of water to the pot. Then sugar comes in and only then the coffee.
- Stir everything well before putting it on the stove - don't stir it while it's cooking.
- Heat the cezve at medium temperature for about 3 minutes.
- Remove the pot from the heat and carefully distribute the foam between the cups.
- Then put the Ibrik back on the stove and froth the coffee a second time. Make sure it never boils - otherwise it will be far too bitter.
- Before you enjoy it, you should wait 2-3 minutes until the coffee grounds have completely settled.
This is how a good filter coffee is made
Who doesn't know it - the good old filter coffee? The paper filter was invented by Mrs. Melitta Benz in 1908. After many experiments, the best form was determined in 1936 - the well-known filter bag, which is still a protected term for the Melitta company today. This is put into a small container and ideally rinsed briefly with hot water - this way it is preheated well and any papery taste is rinsed out. How much coffee powder you need depends on your personal taste, but the recommended amount is between 4 and 7 grams per 100 ml of coffee. Water is then poured over it and this then seeps through the ground coffee beans into the vessel below. The principle is actually the same as with a coffee machine. We advise you not to use boiling water or water that is too hot - the ideal temperature is between 80 and 90 degrees. The hotter the water, the more toxins are flushed out and the coffee tastes far too bitter. However, if the water is not warm enough, the aromas cannot develop and result in a bland and slightly sour taste.
Making filter coffee – instructions
The speed at which you pour the water also plays a big role. If you pour it into the coffee filter in one gothe result is a very mild coffee. The slower you do it, the more flavors develop and you get a delicious, strong coffee. The right grind level for filter coffee depends on you. The finer you grind the beans, the denser the powder in the filter. Therefore it takes longer for the water to seep through. This extends the extraction time and the water releases more oils and caffeine from the coffee powder.
- Grind the coffee beans just before brewing.
- Bring the water to a boil and insert the filter bag. Pour in coffee powder.
- First just moisten the powder with a little water until it is completely covered and let it steep for 30 seconds.
- Circulate the water and pour as slowly as possible. The circular movements ensure that the coffee powder is extracted evenly and gently.
- If the coffee sits in the water for too long, it will be over-extracted and therefore bitter.
Making coffee with the French press
The French press was invented in France in the 18th century. In this method, the water mixed with coffee powder is pressed using a metal sieve. A properly prepared coffee with a French press is a real pleasure! The sieve is a lot coarser and we therefore recommend a coarse grind - achieve a particle size like semolina, for example. The finer the coffee is ground, the more the individual particles are extracted, which in turn creates a bitter taste.
This is how coffee is made with the French press:
- 60-70 grams of ground coffee per 1 liter of water is ideal.
- Rinse the French press with hot water.
- Pour coffee into the pot and add 150 ml of water. The best water temperature is around 90 degrees.
- After a short steeping time of 30 seconds, add the remaining water and let everything steep again for exactly 4 minutes.
- Then use a spoon to skim off the foam and coffee powder layer on the surface, place the stamp and very slowly and carefully press the coffee grounds onto the bottom.
The modern Aero Press for making coffee
The Aero Press is a relatively new way to make coffee. They are also quite inexpensive and ideal for a single household. It is a combination of filter coffee and French press and the coffee is pressed through filter paper with a stamp. The only difference to the French press is that the paper filters out a lot of coffee oils and fats, which ensures a very clear and fine coffee.
Making coffee with the Aero Press:
- About 17 grams of finely ground coffee (like table salt) is enough for a 200 ml cup.
- Pour some of the water into the brewing cylinder, stir well and fill the Aero Press completely. The recommended temperature for this method is slightly cooler water, around 80 degrees.
- After 30 seconds of steeping time, insert the filter and close the Aero Press.
- Quickly turn it around and place it on a cup or pot.
- Slowly push the piston down.
Karslbader pot for an unforgettable coffee experience
The Karlbad potworks with a porcelain sieveand entertained guests in Germany and Austria before the First World War. You don't need a paper filter for this and the porcelain used is completely tasteless. We recommend that you grind the coffee on the coarsest setting. This means the powder won't trickle through the two-layer porcelain sieve. The principle here is the same as with filter coffee: first moisten 10 grams of powder with a little water, wait 30 seconds and add the rest. The paper filters absorb many of the aromatic substances, but with a Carlsbad jug they end up directly in the drink and ensure a genuine taste.
The perfect espresso with an espresso machine
For many people, a really tasty and well-prepared espresso is one of the most beautiful moments of the day. The method of preparation only emerged in Milan in the middle of the 19th century and was prepared exclusively with steam and served directly at the counter. The first espresso machines were built in 1901 by the Italian company Bezzera. The term does not describe a quickly prepared drink, but rather a coffee that is freshly prepared specifically and expressly for the guest. For an espresso of around 25 ml, hot water is pressed through the ground coffee at a pressure of 9 bar for 30 seconds. The optimal amount of coffee is 7 grams. The high pressure releases more ingredients and aromas from the coffee, which is not possible with any other preparation method. And that is exactly the reason for the intense taste of an espresso.
A good espresso machine is an absolute must for anyone who wants to drink good espresso. It takes care of all the tasks for you - provides the required pressure and you don't have to boil the water yourself.
Instructions for a particularly delicious espresso:
- In general, coffee is sensitive to changes in temperature. This applies even more to espresso, which is why we recommend preheating your cup with hot water first.
- Paint the coffee very finely. Remember the rule of thumb - the shorter the contact time with the water, the finer the grind!
- Fill the portafilter – around 16 grams is sufficient. Press firmly with the tamper and insert into the machine.
- A good espresso should run for 25-25 seconds. If not, adjust the grind size.
Fully automatic coffee machines for various coffee drinks
If you don't want to wait long for your delicious coffee tomorrow or if you like it every now and thenCappuccino, Latte Machiatto, etc.drink on the balcony, thenYou are well advised to go with a fully automatic coffee machine. Basically all you have to do is add water to the tank, add coffee beans to the container, press the button and the machine is ready to go. However, what many people often forget is the many things that still need to be adjusted. The right degree of grinding, for example, is just as important as with the other preparation methods. Most fully automatic machines have some kind of controller with a large and small coffee bean, with which you can change the grinding level at any time. The best way to find out which one is right for your coffee machine is to look at the running time of an espresso. The optimal time is between 10 and 15 seconds.
Some fully automatic coffee machines have the option to define the amount of water yourself. If this is the case for you, we recommend 35-40 ml for a cappuccino or espresso and 100-110 ml for a Café Creme. If the coffee machine allows a temperature change, then set it to 95 degrees.
Which coffee beans?
When it comes to coffee, the main choice is between Robusta and Arabica. They are made from different types of coffee plants and deliver different flavors. Robusta makes up around 40% of the world's coffee and Arabica the remaining 60%. It contains less sugar than Arabica but also far more caffeine - around 2.8% compared to 1.5%. Please note that the caffeine content has nothing to do with the taste. Arabica coffee beans are very aromatic and have a high proportion of coffee oils. They are characterized by slightly fruity-berry nuances and a subtle sweetness. Robusta, on the other hand, has a more earthy, woody taste with more bitterness and less acidity.
The perfect roast
The taste and color of the coffee beans is determined by the roasting time and temperature. The longer they are roasted, the more intense they taste and the color becomes darker. This is because longer roasting releases more complex flavors. In general, the temperature should not be too high, otherwise the coffee beans will burn - between 100 and 260 degrees for a period of up to 20 minutes is the rule of thumb. There are 3 types of roasts that are suitable for different coffee drinks.
- Light RoastsWe recommend that you always grind freshly and allow it to swell slightly. They are particularly suitable for black coffee without milk, as this is the only way you can really appreciate the special taste.
- Medium Roaststaste good both with the classic filter coffee and with a latte macchiatto.
- Dark Roastsare also suitable for all coffee drinks.
- The difference betweenCoffee beans and espresso beanslies in the roasting. The espresso beans stay out in the roaster longer and as a result they become much darker. The prolonged heating creates distinct roasted aromas and ensures that the acids in the beans break down. For exactly this reason, espresso is considered to be particularly low in acid.
