Coffee!!! We all love the stuff and I have loved Coffee since well I cannot remember, it has been so long, and I would like to share with you guys some methods I have learnt throughout the years. There are so many ways you can brew a coffee. Here are some of my favourite ways I have tried and tested.
The French Press
The french press was first designed by two Italians called Attilio Calimani and Gilio Moneta in 1929, it is a full immersion brewing device which guarantees one thing and that is a viscous brew with a full bodied and an increased texture. It uses a metal mesh to filter but using it is so simple. You are guaranteed a strong coffee each time, but make sure you leave it for at least four minutes and you must use coarse grounds coffee to prevent bitterness.
The Moka Pot
The moka pot, or stove top espresso maker in English, is an iconic stove top invented in Italy and by a guy called Renato Bialetti in the 1930s. You place it on your hob and place hot boiling water to create a pressurised steam that pushes the coffee though a filter into a top compartment (very clever I would like to say myself). The result is a dark but sweet full-bodied brew.
The Chemex
The Chemex, is a very simple, but leaves you with a nice richness taste of the coffee. It was invented by a guy called Peter Schlumbohm around the 1940s. It eliminates the oils, sediments, and the bitterness to get the amazing mild taste. Although not as rich as the french press, the Chemex does produce a sediment free cup of coffee that will impress anyone used to the weaker taste of most auto-drip coffee machines.
The Areopress
The aeropress was invented by a guy called Alan Adler in 2005 and this technique produces a full bodied smooth brew while allowing for lots of personalization change the steeping time, pressure or water temperature, or try inversion by steeping with the aeropress upside down, to yield results. This machine is portable so you can take it anywhere and it gives a nice smooth texture but that kick at the end.
The Turkish Ibrik
The Turkish ibrik was used back in the 16th century and I cannot find the inventor off this one. In the 16th century this technique was traditionally cooked in scorching hot sand in Egypt or Turkey and the pot is made usually out of copper to maintain the heat. Now-a-days, this coffee pot is designed for the stovetop, but it will still produce a dark authentic brew with a full body flavour. To get the best out of this brewing method, you should do it low, as the coffee should foam but never boil or it would ruin the coffee. When the coffee is ready, take your time with it and enjoy it. If I use this method at home, I usually have it black with a dash of cream for more richness and I love my coffee a bit sweet.
These are just a couple of brewing methods there are so many ways and each one gives a unique flavour and texture, from strong to mild, but these are my favourite ones. I have tested all and have to say again my favourite one must be the Aeropress. I’m always on the move, working a lot and when I do travel I can just pick it up (which is a big bonus). But if I’m at home chilling with friends or family, I tend to do the Turkish ibrik method, as it just gives an amazing flavour and with a dash of cream is just makes the best cup of coffee..
About the Creator
Charlie Fox
I am a chef, I love cooking all kinds off cuisines. I do have a nerdy side as i love to read and learn new and little things (little fact), which i love to share. I am also a Dad of two amazing kids
Keep reading
More stories from Charlie Fox and writers in Feast and other communities.
Pumpkin Mumpkin
Pepon, the Greek name for Pumpkin meaning large melon, tends to be mistaken for just a carved candle holder for Halloween. From a chef’s point of view however, it is a starter, main and a dessert fruit. (Yes, pumpkin is a fruit!). Pumpkin is a member of the Gourd family which means it is related to the cucumber, honey dew melon, cantaloupe, watermelon and even courgette family. The pumpkin is rich in fibre, potassium and vitamin c, which is a massive health benefit to the heart as well as your skin.
By Charlie Fox5 years ago in Feast
Make Your Own Pasta
I recently bought a pasta attachment for my Kitchen Aid mixer and I have never enjoyed cooking so much. It might seem simple and silly--dried pasta in the store is fairly inexpensive and its a labor of love to mix up the dough and cut it into whatever type of pasta you're craving, but it truly has been so much fun. When I first began making my own pasta I mixed the dough by hand as most of the websites recommend (and rather, insist upon) but I've recently turned toward mixing the dough in my mixer and man-oh-man is that a time saver (and a muscle saver too). I just put the mixer on the first setting and let it slowly combine all the ingredients. I usually mix for ten minutes total or so, adding a little bit of water here and there if I think the ingredients aren't combining after a reasonable amount of time. It's super slick! I figure I'm using my mixer anyway with the pasta attachment, so there really isn't much of a reason not to use it for the dough creation process as well. Call me a cheater, whatever. I can handle it.
By Lizzy Gabrick5 days ago in Feast
The Best No-Sugar-Added Apple Pie
This no-sugar-added apple pie gets its natural sweetness from antioxidant- and fiber-rich dates. Cider vinegar helps to enhance the flavor. We like Gala apples for their sweetness and crisp texture, but any sweet, firm apple will work well. If you like your apple pie on the tart side, add a Granny Smith to the mix. We use frozen pie crusts for the bottom and top of the pie. The dough should release easily from the tin for the top crust within about 10 minutes out of the freezer. If not, let it sit out a bit longer until it releases easily.
By Kaly Johnes2 days ago in Feast
How the Harvest Mouse Came to Suisun Bay
A long, long time ago there was a family of harvest mice. Mice are common, but these were unique – born to those who had lived in the salty, marshy bay for many generations, these mice ate and drank from the sea as well as the land and rivers. For generations, there were only the southern families, scattered along the marshes of Corte Madera and in the San Francisco Bay (U.S. Fish & Wildlife, 2013). One family, however, would undergo strife and conflict before reaching a whole new world. What became of them after is another tale entirely – but this is how their story begins.
By Taylor Inman6 days ago in Fiction
Comments
There are no comments for this story
Be the first to respond and start the conversation.