Is There An Ideal Method To Prepare Coffee

Anyone who likes coffee in Latin America may be surprised at some of the homemade methods to prepare it used abroad. In England, for example, brewed coffee, common in Latin America, is rare.

At home or at work the so-called French press predominates, in which dust and water are mixed, and a plunger with a cloth (a disk that compresses the fluid) achieves filtering. The taste for coffee has been extended for a long time in the United Kingdom, where it coexists with the passion for tea, according to historians Peter Burke and Maria Lúcia Pallares-Burke, authors of the book “The English”.

But is one method better than another? Or is the cloth strainer used by grandmothers the insurmountable mechanism? Below given are the top three methods which are very popular globally.

Cloth Strainer

  • Process: simplest impossible: the powder is placed in the filter, and then hot water is poured.
  • Ideal ground: fine to medium.
  • Infusion time: 3 to 4 minutes.
  • Pros and cons: nostalgic method, which usually fills the atmosphere with aromas. There is the problem of how to properly clean the strainer since the residues accumulate and can pass to the next preparation. It is best to use boiled waterto remove as much waste, although many people do not do this.

Many people in Brazil still believe that this is the best system because it is very associated with the coffee of grandmothers, it is a memory full of emotions, but the coffee prepared by grandmothers in Brazil was in many cases not very good, very dark, burned, very hot and served in very small cups.

Paper Strainer

  • Process: the same as the cloth strainer. One suggestion to prepare it, which also applies to brewed coffee, is to moisten the powder with a little hot water, wait 30 seconds, and then pour the water in a continuous flow.
  • Ideal ground: fine to medium.
  • Infusion time: 3 to 4 minutes.
  • Pros and cons: the disposable filter is more hygienic, but it can leave a paper taste in the drink. To avoid that, one suggestion: put some hot water in the filter before pouring the powder.

As for the ideal temperature, the Brazilian agronomist said that there is a myth that “water cannot be boiled. Everyone has ever heard that advice and uses hot water before it boils. But in that way, it is not possible to reach 98ºC ideal for extraction. The only way to be sure that this temperature is achieved is to let the water boil.”

Italian Coffee Maker (Moka)

  • Process: the water is heated in a lower compartment; the steam rises and comes into contact with the coffee, which is in another compartment. The steam cools and condenses as it rises, forming coffee. In this way, a stronger drink is generated, closer to espresso. The coffee maker is heated on the stove.
  • Ideal ground: thicker.
  • Infusion time: until the coffee begins to flow at the top of the coffee maker.
  • Pros and cons: it is a practical method since it avoids expenses with filters, and there are models of different sizes. But mistakes can be made that end up burning coffee.

Many are wrong to use this coffee maker. The main error is used or n fire very high, steam overheats and coffee taste keeps burning. You can start with high heat, but in the middle of the process, you have to reduce it. One suggestion, according to the Brazilian producer, is to place a few drops of cold water in the upper compartment. This prevents the coffee that is rising too hot from coming into contact with the metal that is also too hot.

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