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If you are a coffee lover, you know there is more to the perfect cup than just brewing. From understanding the different types of espresso-based drinks to mastering advanced brewing techniques, every part of the process counts. Many people still opt for instant for convenience, but more and more aficionados are getting into the art of brewing with special methods. Cappuccino, latte and flat white are the most popular but do not be surprised to see a piccolo or cortado on the menu too.
Brewing at home can be as simple or as complex as you want it to be depending on your experience with methods like French Press, Espresso Machines and Pour Over. Have you ever wondered which brewing method is best for your taste profile or what grind size will give you the perfect cup? Each method extracts different flavours and gives your coffee its unique character.
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Here is an expert guided take on popular brewing methods, coffee customisations and the little tweaks that will take your brew to the next level. Whether you’re a casual coffee drinker or a passionate barista there is something here for everyone to level up your coffee.
Coffee Preferences And Brewing Methods
According to Neeraj Pathak, Co-founder, Bhopal Brewing Club “In the local coffee culture espresso-based drinks like cappuccino, latte and flat white are the most popular. While most people have these with milk and sugar a smaller group prefer black options like piccolo and cortado.” Further he adds, “Instant coffee is still a favourite for many but with the rise of coffee brewers more people are exploring richer flavours through proper brewing methods.”
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Types Of Brewing Methods
- French Press: Immersion method, metal filter for grounds and coffee, Taste Profile: Full Bodied, Rich and Heavy Black Coffee
- Espresso Machine: Special method of extracting coffee with machines that extract coffee under high pressure (About 9 Bars) and with limited water. Taste Profile: Intense and Concentrated drink, often used as a base for Milk Based Beverages like Cappucino, Latte etc.
- Pour Over: Manual method of extracting coffee by pouring hot water over a coffee bed in a conical or flat bottom brewer, filtered through a paper filter. Enjoyed mostly black without any dilution.
- Aeropress: Coffee and Water mixed and then pressed through a concentric plastic tube, via a paper filter. Most versatile brewer for the kind of drinks it can produce. From something as dilute as a pourover to Concentrated like an Espresso.
- Moka Pot: Italian way of making an espresso like drink, where water is heated in a bottom chamber, which passes through a coffee bed and makes a nice black coffee. Can be used with milk and sugar to make milk coffee.
- Cold Brew: Mizudashi or Cold brew is a japaneseJapanese technique where coarsely ground coffee is steeped with room temp water or cold water over a long duration (18-24 Hrs,). Taste Profile: Smooth, Dark Chocolate and Low Acidity is the characteristic Taste associated with Cold Brew.
- Drip Coffee Maker: Hot Water drips over a medium ground coffee basket, mostly associated with American Diners. Taste Profile : Consistent and Straight Forward Black coffee without much nuance.
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Coffee Beans And Brewing Techniques
According to Neeraj Pathak, Co-founder, Bhopal Brewing Club, the go to coffee beans are wWashed Arabica from Indian or African origins, the clean and bright flavour profile is what makes it amazing, but brewing the perfect cup goes beyond just the beans.
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One of the most important variables is the grind size and it varies greatly depending on the brewing method. For example, an espresso needs a grind as fine as flour to get that intense flavour, while a course, granulated texture is best for cold brew.
For the Pour Over, a grind size slightly coarser than table salt is the sweet spot. Water temperature also plays a big role, usually between 85 to 95 degrees Celsius but it can vary depending on the bean’s roast profile and density. By adjusting each of these you can really bring out the flavour and balance of your brew.
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Speciality Coffee Techniques
The Inverted AeropressAeroPress is a tried-and-true method for getting consistent flavours from your coffee, according to Navneet Tiwari, Co-Founder, Bhopal Brewing Club. By fully submerging the coffee grounds in water this method boosts the extraction extraction, and you get a clean cup. It is great for bringing out the boldness, and textural flavours, so if you like a rich and full-bodied brew then the Inverted AeroPpress is worth learning.
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When it comes to pour over methods, Navneet Tiwari, Co-Founder, Bhopal Brewing Club has used all the methods:
- Blooming Phase
- Circular Pouring
- Pulsing Pour
- Continuous Pour
Either entirely or partially depending on the coffee and equipment. Since he works with freshly roasted beans the blooming phase is essential to release the gases trapped in the coffee grounds. After blooming the pouring method varies depending on the dripper. Drippers with larger openings like the Hario V60 or Origami dripper benefit more from circular and pulsing pours for more control and extraction. Smaller drippers like the Kalita Wave are more forgiving and do not require as much precision so are better for a balanced cup with simpler pouring methods.
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For espresso extraction Navneet Tiwari, Co-Founder, Bhopal Brewing Club uses a combination of methods to get the best out of each shot. Pre-infusion is a key routine as it allows the water to evenly saturate the coffee puck and prevent dry spots and balanced extraction.
At Handcrafted Cafe & Roastery, a cafe of Navneet Tiwari, there is an additional step of using a completely manual lever espresso machine to apply precise pressure profiling so that the control of pressure curve throughout the extraction.
Tamping is often underrated but is equally important, it prevents channelling by ensuring an even surface and uniform density of the coffee grounds, so you get the most out of the flavours and a full-bodied espresso.
What Is Coffee Customisation?
Coffee contamination is essentially brewing the coffee according to your taste and flavour. Flavours can take a cup of coffee to new levels. According to Navneet Tiwari it is best to steer clear of artificial syrups and instead use natural ingredients like real cacao, milk cream, whole spices, flower extracts, fruit peels and fresh juices.
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This way it complements the coffee’s natural profile and keeps the drink coffee centric. Some of the popular ones are the classic Café Mocha, a rich coffee and chocolate blend and Cranberry Espresso, where speciality espresso is paired with tart cranberry juice. For a summer twist the Tropical Iced Americano combines coffee, orange juice and botanicals and the Moroccan Mocha uses Nutella for a nutty, indulgent take on the traditional mocha.
Coffee Tips & Tricks By Experts
Brewing a perfect cup of coffee is both simple and complex depending on how deep you go. At its core a good cup requires high quality, freshly ground coffee beans, preferably speciality grade.
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There are many methods and devices but start with a basic recipe and adjust to your taste. Understanding the subjective nature of coffee flavours is key, so you can figure out which variables to tweak to get what you want.
Key Tips
- Fresh Beans: Speciality beans, freshly ground make a big difference.
- Start with a Basic Recipe: Before you start tweaking anything.
- Know Your Taste: Coffee is subjective, know what you like and brew accordingly.
- Experiment with Variables: Grind size, water temp, brewing time etc.
- Keep Learning: Join coffee brewing sessions to learn more.
