Grinding fresh roasted coffee beans is done at the roastery by using a burr mill, which employs rotating elements to shear the beans; or else in an electric coffee grinder which uses blunt blades to smash the beans at a high speed. The type of grind used is frequently named for the method of brewing. For example, Turkish grind coffee is the finest grind; espresso is a fine-to-medium grind; and French grind is the coarsest. The grind which most home coffee brewing machines use is a medium grind. There are lots of methods for brewing coffee: it can be steeped, boiled, or pressured. The boiling method is the traditional way which has been used for centuries, and Turkish coffee is brewed in this fashion. Turkish coffee is made by pounding the coffee beans to a fine powder using a mortar and pestle, and then this powder is added to water and boiled in a pot known as a cezve (briki in Greek). Turkish coffee has a strong taste and usually a foam layer on its surface.
Automatic coffeemaking machines and percolators employ gravity to brew coffee. Roasted and medium ground cheap bulk coffee beans are placed in a coffee filter made of perforated metal or paper, and hot water drips through the coffee grounds. As the water seeps through the grounds it absorbs the essences and oils of the coffee. The gravity flow moves the liquid down into a pot or carafe and leaves the spent coffee grounds in the filter above. In a coffee percolator the boiling water creates a pressure which forces water into a chamber located above the filter. Then gravity pulls the water down through the grounds in the filter. This process continues cyclically until a timer shuts it off. Typically a thermostat is used to turn the heat off when the percolator attains a certain temperature. The thermostat also turns the heat on again when the pot cools down (however the filter containing the grounds must removed to prevent additional brewing when the pot reheats). Gourmets tend to eschew coffee which has been reboiled.
A bean coffee company brews French grind by steeping it in a French press, or cafetiere. The ground coffee is combined with hot water in the coffee press and allowed to brew for several minutes. Then a plunger is depressed which pushes the coffee grounds to the bottom of the press. Since the coffee grounds are contacting the water directly, the aromatic oils in the coffee remain in the drink, making for a strong beverage with more sediment left in the coffee than an automatic coffee machine leaves. An espresso coffee maker forces hot (but not boiling) water under 10 atmospheres’ pressure through the finely ground coffee powder. This high pressure brewing produces a more concentrated beverage than gravity methods, containing as much as ten or fifteen times more coffee in the water. Espresso has a reddish brown foam known as crema which floats on top of the surface. Americano espresso is cut with water to make it less strong, the way Americans prefer it.
Espresso coffee made from fresh roasted coffee beans can be served in a wide variety of ways. It can be served black in small demitasse cups; or watered down in the Americano style in which a shot of espresso is placed in the cup and hot water poured over it. Adding steamed milk to espresso brewed from roasted cheap bulk coffee beans makes caf latte. A popular bean coffee company treat is cappuccino, made with foamed milk.
Author: Alice Lane
Article Source: EzineArticles.com
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