THere is an episode of the successful television series Break the bad In which Walter White, professor of secondary chemistry, who became a drug of drugs, meets a new colleague in front of a tangle of pliers, pipes and bottles that were slowly dripping. When the other character allows him to taste what he has brewed, the white is amazed. “My God is the best coffee I have ever tasted,” he says. “Why do you devil do we make methamphetamine?”
Coffee may not – quite – as addictive as methamphetamines, but for some of its aficionados, the ideal hunt for grain, roast, grinding and brewing is as attractive as any medication. This research took Another step this week With new searches on optimal height and speed from which pour water on the coffee field.
The perfect coffee cup, of course, is a preference as individual as the perfect partner, and if yours is a spoonful of Soft birds With a slug of milk and four sugars, you make you. But if we can agree that the bad coffee certainly exists – boiled on a bitter mud on a heating plate of catering by the road, perhaps, or poured into lukewarm milk by an indifferent barista – it is possible to refine the process to make it a better.
Like a good wine or a craft cheese, the coffee manufacturing process has a confusing number of steps, one of which can be modified to change the taste of the last cup of Joe.
First of all, and for some most important coffee experts, it is the grain – its variety, its country of origin and even the altitude at which it is cultivated. Artesan producers often promote the most complex Arabica beans, but the cheaper robusta variety, which releases more caffeine, can produce a more creamy and more robust drink and is widely used in espresso. A lot of research now focuses on improving breeds and yields to meet consumer demands.
So there is the roast subtleties – Light, Medium, Medium Dark or Dark – which highlights different qualities and are suitable for different types of breubles. Dark roasts are generally favored for espresso, but can also be used by mass producers to ensure the large -scale consistency of a mixture of cafes, explains Kev Lewis, a Coffee RorsEur, Blogger and Youtuber Based in Manchester. On the other hand, those looking for a more refined payment could prefer a lighter roast.
You can roast coffee at home, but it is a FAFF, especially because coffee should “relax” for five to 10 days after roasting, explains Lewis. What he considers the key is the version, that is why he says: “If you were to spend £ 400 for a crusher and £ 100 on an espresso machine, you will get a much better espresso than if you return this in the other direction.”
Indeed, beans at the size of the grain of uniform size rather than bits by a blade are preparing at the same rate and will give a more balanced cup. Scientists, it goes without saying, have developed the Perfect mathematical formula For the grinding dimension – a coarse grinding means a more coherent coffee. The bad version can “ruin the big coffee”, accepts Tom Saxon, who fell in love with coffee while working like Barista in Australia and now directs the United Kingdom Coffee subscription commercial batch. “Whether you crushed it too well, then you overexprime coffee, crushing it too rude and tow it, adding water that is not the right temperature or putting too much coffee,” he said.
How you choose to brew it depends on you – French Press (coffee maker) or AeropressExpresso, drop Or puff – But keep in mind that The composition of water you use, the infusion speed And even The time of day you drink it Will all change the alcohol consumption experience.
On the other hand, you can simply enter any street chain and order your usual caramel latte. “Some people like Starbucks absolutely,” says Lewis. “Personally, I wouldn’t go to have a coffee in Starbucks, but it’s because I spoiled my taste buds. But the right coffee is what you really like.”
How to make the perfect coffee
Coffee, as I quickly realize it every time I speak to an expert in the matter, is a complicated company – sometimes I want the days when instantaneous was all I knew. So, after having made my mini crusher denigrate by a so-called friend (apparently they produce “very unequal results”), I tend to keep the process very simple.
I start with the ground coffee (if I feel flush, there is a nice independent coffee roasting on the road where they grip the grains to order – for the moment, I drink their Brazilian santos – but otherwise I go with any mixtrade chocolate and chocolate.
I then boil the kettle, I let stand for a minute to lower the temperature (this minute can be elastic depending on whether I am distracted in the meantime), pour it on top, stir vigorously with a sundae spoon, then let it stand for four minutes before stirring again and dive.
Alternatively, for a real caffeine punch, I use a jar of mocha at the top of Italian stove filled with boiling water and a slightly more finely ground coffee, then put on the baking sheet until it changes its life.
Whatever I live, however, I tend to drink it in black, so no fat with milk pots or brothers for me: back directly to work.