FOOD & DRINK :: DIY WANT TO REALLY HONE YOUR BREWING KNOW-HOW? Check out Counter Culture Coffee’s new Somerville training center, which offers in-depth courses like Brewing Science I and Beginning Espresso Lab as well as free weekly tastings. Learn more at counterculturecoffee.com. RAGE AGAINST THE COFFEE MACHINE How to jump on the plug-free brewing bandwagon at home BY STEVE HOLT @THEBOSTONWRITER AFICIONADOS CALL IT COFFEE’S “THIRD WAVE.” Bostonians might call it the backlash against Dunkies. A growing number of connois- seurs are demanding real coffee, ground and brewed the right way. They approach it “less like a cup o’ Joe and more like a pinot grigio,” says Cabell Tice, head barista at Thinking Cup, one of a crop of gourmet coffee shops that have opened in recent years. At Thinking Cup, java is brewed in a number of peculiar ways, all more exciting than the drip machine. Here, Tice shares his secrets for making non-drip coffee at home. Snobs claim these methods produce a superior cup. You decide whether they’re just blowing steam. THINKING CUP 165 TREMONT ST, BOSTON :: 617.482.5555 :: THINKINGCUP .COM French Press EFFORT INDEX 4 The Gear: A French press ($30), a grinder ($30–$150), and a timer ($5), available at prima-coffee.com or most department stores. The Method: Use 7 g (1 tbs.) coarsely ground coffee for ev- ery 4 oz. water. (A 34 oz. French press uses 8 tbs. coffee.) Pour hot water over the grounds until full. Let sit for one minute. Stir grounds in pot. Let sit for four minutes. Push press slowly into the pot to force all grounds to bottom. Pour and enjoy. Barista Notes: “A slightly better way of brewing coffee. You can extract sweetness and acidity, but there will be sediment because the French press doesn’t use paper filters.” Pour-Over EFFORT INDEX 6 Barista Notes: “A cleaner cup that will amplify sweetness.” The Gear: A Bee House drip- per ($22), filters ($5), a scale ($30), and a Hario pouring kettle ($60), all available at Thinking Cup. The Method: Place and rinse filter. Grind 22 g beans to the consistency of sand. Pour 60 g hot water lightly over the coffee. Wait 20 seconds to allow the coffee to “bloom” (release carbon dioxide). For second pour, fill to 240 g and wait for 10 seconds. For final pour, fill to 380 g. This yields a 10 oz. cup. The Method: Assemble the AeroPress. Grind 20 g beans to medium-fine. Pour beans into chamber using the AeroPress funnel. Pour hot water (just off boil) into chamber. (Use one hand to pour the water, just enough to cover beans, while turning the AeroPress with your other hand to get all the grounds wet.) Let grounds bloom for 30 seconds. Add hot water to bottom of the “1,” twisting press again while pouring. Let brew for one minute. Place filter in cap and wet. Twist onto top of chamber. Turn mug upside down over top of the AeroPress; then, with one hand holding the cup and one hand covering the place where plunger and chamber meet, flip the AeroPress over. Coffee will start to drip; press down with consistent pressure until all water is pushed through grounds out of chamber. This yields an 8 oz. cup. AeroPress EFFORT INDEX 5 The Gear: An AeroPress ($30), a scale, and filters, all available at prima-coffee.com, as well as a kettle. Barista Notes: “AeroPress will also be a clean cup.” Barista Notes: “Second to Chemex as the cleanest cup available. Low/no sediment.” Vacuum Pot EFFORT INDEX 8 The Gear: A Bodum Pebo or any stovetop vacuum pot ($40–$160), available at prima- coffee.com. The Method: Fill bottom globe with desired amount of water. Boil water in bottom globe. When boiling, attach top to close the seal, pushing water to the top globe. When water reaches the top globe, add ground coffee (medium grind) and quickly submerge grounds. Bloom for 30 to 40 seconds. Re-submerge grounds and let steep for 90 seconds. Turn off heat and stir in a spinning motion. Remove from stovetop. Let the vacuum draw the cof- fee down to the bottom globe. When all coffee is in the bottom globe, remove top globe and serve. Chemex EFFORT INDEX 8 The Gear: A Chemex ($30–$50), a pouring kettle ($60), and filters ($7), available at prima-coffee.com. The Method: Grind coffee me- dium coarse; 42 g makes 20 oz. of coffee. Rinse paper filter. Do this method in a series of three pours. First pour (bloom pour): Pour just enough hot water to saturate grounds with very little dripping into brewer. Second pour: Pour in a circle while stay- ing away from the edge of the Chemex. Fill to 1/4 in. below rim of the brewer. Third pour: Slowly pour in a circle, wetting all the grounds. Fill to rim. After it’s filled to 20 oz., pull filter and enjoy. Barista Notes: “Brewing with a Chemex is my favorite because it is widely known to be the cleanest cup of coffee. It has the least sediment of all the meth- ods available because the filters are the least porous.” ILLUSTRATIONS BY BRADEN CHANG THEPHOENIX.COM/FOOD :: 10.19.12 49
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Food & drink :: diY
Want to really hone your breWing knoW-hoW? Check out Counter Culture Coffee’s new Somerville training center, which offers in-depth courses like brewing Science i and beginning espresso lab as well as free weekly tastings. learn more at counterculturecoffee.com.
Rage against the Coffee MaChineHow to jump on the plug-free brewing bandwagon at home
By Steve Holt @thebostonwriter
AficionAdos cAll it coffee’s “third wAve.” Bostonians might call it the backlash against Dunkies. A growing number of connois-seurs are demanding real coffee, ground and brewed the right way. They approach it “less like a cup o’ Joe and more like a pinot grigio,”
says Cabell Tice, head barista at Thinking Cup, one of a crop of gourmet coffee shops that have opened in recent years. At Thinking Cup, java is brewed in a number of peculiar ways, all more exciting than the drip machine. Here, Tice shares his secrets for making non-drip coffee at home. Snobs claim these methods produce a superior cup. You decide whether they’re just blowing steam.
Thinking Cup165 TremonT ST, BoSTon :: 617.482.5555 :: Thinkingcup .com
french Press effort index 4
The gear: A french press ($30), a grinder ($30–$150), and a timer ($5), available at prima-coffee.com or most department stores.
The Method: Use 7 g (1 tbs.) coarsely ground coffee for ev-ery 4 oz. water. (A 34 oz. french press uses 8 tbs. coffee.) Pour hot water over the grounds until full. Let sit for one minute. stir grounds in pot. Let sit for four minutes. Push press slowly into the pot to force all grounds to bottom. Pour and enjoy.
Barista notes: “A slightly better way of brewing coffee. You can extract sweetness and acidity, but there will be sediment because the french press doesn’t use paper filters.”
Pour-overeffort index 6
Barista notes: “A cleaner cup that will amplify sweetness.”
The gear: A bee house drip-per ($22), filters ($5), a scale ($30), and a hario pouring kettle ($60), all available at thinking Cup.
The Method: Place and rinse filter. Grind 22 g beans to the consistency of sand. Pour 60 g hot water lightly over the coffee. wait 20 seconds to allow the coffee to “bloom” (release carbon dioxide). for second pour, fill to 240 g and wait for 10 seconds. for final pour, fill to 380 g. this yields a 10 oz. cup.
The Method: Assemble the AeroPress. Grind 20 g beans to medium-fine. Pour beans into chamber using the AeroPress funnel. Pour hot water (just off boil) into chamber. (Use one hand to pour the water, just enough to cover beans, while turning the AeroPress with your other hand to get all the grounds wet.) Let grounds bloom for 30 seconds. Add hot water to bottom of the “1,” twisting press again while pouring. Let brew for one minute. Place filter in cap and wet. twist onto top of chamber. turn mug upside down over top of the AeroPress; then, with one hand holding the cup and one hand covering the place where plunger and chamber meet, flip the AeroPress over. Coffee will start to drip; press down with consistent pressure until all water is pushed through grounds out of chamber. this yields an 8 oz. cup.
AeroPress effort index 5
The gear: An AeroPress ($30), a scale, and filters, all available at prima-coffee.com, as well as a kettle.
Barista notes: “AeroPress will also be a clean cup.”
Barista notes: “second to Chemex as the cleanest cup available. Low/no sediment.”
vacuum Poteffort index 8
The gear: A bodum Pebo or any stovetop vacuum pot ($40–$160), available at prima-coffee.com.
The Method: fill bottom globe with desired amount of water. boil water in bottom globe. when boiling, attach top to close the seal, pushing water to the top globe. when water reaches the top globe, add ground coffee (medium grind) and quickly submerge grounds. bloom for 30 to 40 seconds. re-submerge grounds and let steep for 90 seconds. turn off heat and stir in a spinning motion. remove from stovetop. Let the vacuum draw the cof-fee down to the bottom globe. when all coffee is in the bottom globe, remove top globe and serve.
chemexeffort index 8
The gear: A Chemex ($30–$50), a pouring kettle ($60), and filters ($7), available at prima-coffee.com.
The Method: Grind coffee me-dium coarse; 42 g makes 20 oz. of coffee. rinse paper filter. do this method in a series of three pours. first pour (bloom pour): Pour just enough hot water to saturate grounds with very little dripping into brewer. second pour: Pour in a circle while stay-ing away from the edge of the Chemex. fill to 1/4 in. below rim of the brewer. third pour: slowly pour in a circle, wetting all the grounds. fill to rim. After it’s filled to 20 oz., pull filter and enjoy.
Barista notes: “brewing with a Chemex is my favorite because it is widely known to be the cleanest cup of coffee. it has the least sediment of all the meth-ods available because the filters are the least porous.”
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thephoenix.Com/food :: 10.19.12 49