Tricks for Coffee Brewing

Free stock photo of wood, caffeine, coffee, cup

For some people, coffee is the number one must have, and if you are one of these lucky people that can’t quit smoking coffee in the morning then you’ll be pleased to know there are other ways to brew coffee.

There are several takes on the best way to brew coffee – from decorative foam to French presses. In this article we present our top ten tips and tricks for brewing coffee. Enjoy your next cup of hot joe!

1. Decorating your lattes

With some practice it’s possible for anyone at home to decorate their coffee in a way they probably thought just baristas could pull off. Baristas make it look simple, and if you do it then you can also get great and positive results – particularly because you aren’t a barista who is being hurried to perform four tasks at the same time.

The secret is to work with the milk and make it frothy with no big bubbles and then pour it into the coffee cup at an angle.

2. Buy new whole bean coffee

Don’t purchase the pre-ground coffee. Most coffee companies don’t bother with dates for when the beans were packaged – it’s likely the beans were left there for months after picking. Fresh coffee goes off fairly quickly. To discover fresh beans, it’s best to test coffee shops, and a few coffee shops will roast them , and that means fresher coffee for a fantastic brew.

Pre-roasted coffee beans also mean the beans are discharging more carbon dioxide, meaning that the escaping gases remove more flavor from the coffee than freshly grounded and roasted beans.

3. Use good quality water

The quality of your water matters when it gets to the time for you to brew coffee. Hard water, which is full of additional minerals, won’t bond as well to the java that is brewing, which leads to a weak coffee rather than what you’re hoping for. Worse, using this high content mineral water could result in limescale build up in your coffee maker. If you use this type of water then you’ll have to descale your coffee machine frequently, something that you don’t want.

Heavily filtered water can also cause other problems when you brew coffee, but lightly filtered water will be ideal. Additionally, the best temperature for water for brewing coffee is 88 to 94 degrees centigrade.

4. How to cold-brew for a different flavor to your coffee

Cold brewing your coffee is a fantastic alternative if you love iced-coffee and want to avoid purchasing pricey iced-coffee.

There are many ways to brew coffee that can be brewed, but there are also machines which make this possible. A benefit is that this system eliminates the acids that java produces. This method also brings out different ranges of taste for the coffee lover to indulge in, however some dislike it because there is no acidity.

As an alternative, you can use a particular jar, called a mason jar. It’s really easy – you just take your ground coffee, pour it into the jar, then pour in cold water before placing the water into your refrigerator for 12 to 24 hours. When it is ready, just strain the grounds out and serve with ice. Give it a go!

Moreover, if you would like to sweeten it up, add a caramel syrup, or something similar.

5. Measure your coffee out

When you begin to brew coffee, determine which ratio of the coffee you measure out is the most powerful, and which one is the weakest so then you get a great coffee experience without weakening it or making it too powerful for your tastes.

The most common ratio is 1 liter of water to 60 grams of ground coffee, and the easiest way to find this is to simply measure the coffee out on a pair of scales, however, it’s also possible to quantify it out by just measuring 60 g by using a spoon.

6. Pre-infusion, or the bloom

Always make certain that you remove the carbon dioxide from the coffee grounds or your brew will be feeble. If you’ve got a coffee machine, make sure it’s got a feeling that covers this, and be sure it’s always on.

Coffee blooms are common in coffee shops. It’s created by the roasting process, and the center causes carbon dioxide to be captured by the bean and trapped. When the roasting is completed the gases are discharged gradually. This is known as”degassing.”

7. Brewing and diluting for weaker coffee

If you want to brew coffee, that’s great, do not brew it for too long, simply increase how much ground coffee you’ve already. If, however, you prefer it poorer, then simply don’t brew it for a shorter time but rather brew it correctly and then you dilute it to drink later.

8. Tips for using filter paper

This will remove the probability of getting that papery/cardboard like taste in your mouth which you would likely get if you simply pour the water over the coffee grounds if the paper is dry before you begin. If you pre-wet the paper, then you will clean it and get rid of that papery taste, which means that you’ll still have a fantastic tasting cup of coffee.

When you’re brewing a cup of coffee with this method, pour the hot water over the coffee grounds in a circular motion so the water from the coffee gradually appears in the kettle. This is known as the bloom. Keep pouring more water slowly over the grounds, let it take its time to float, then await the java to collect at the bottom of the pot.

9.

If you prefer your coffee to have different tastes, for instance a bit of cinnamon, nutmeg, or vanilla or almond extracts, then pour some of those extracts into the cream or milk. Sprinkle some cinnamon or nutmeg over the coffee, or you might even sprinkle some other ground spices such as cardamom for a java which is more spiced and distinct than the type you know.

10.

Is Cast Iron the Best?

Barbecue Tuna Tuna Steak Onions Tomatoes C

The cast iron skillet evolved from the late 19th century, along with the flat top stove. With the flat top stove becoming a frequent fixture in homes using the skillet became a favorite of choice. Lots of the baby boomer’s generation can recall the smell of chicken frying at Gram maw’s house on a Sunday afternoon. Those same cast-iron skillets have become a sought after item by antique collectors and dealers.

The easy manufacturing process has remained nearly unchained for centuries. As a result, the differences between classic and modern skillets is minimum compared to other manufactured items.

With the advent of stainless-steel and aluminum cookware in the 20th century it seemed the end of the cast iron skillet. Through the years of this cooking materials and non-stick surfaces the realization that the cast iron skillet was still as durable as ever. With new generations becoming aware of their heating and cooking abilities of the cast iron skillet, its popularity . Next time your cooking or getting a new skillet, give cast iron a try. It is deep in history and might last forever.

Griswold was an American manufacturer of cast iron products, founded in Erie Pennsylvania in 1865 that closed in 957. For many years the firm had a worldwide reputation for its quality. If you are fortunate enough to have one of these skillet they are now a collector’s item.

Wagner was active between 1891 and 1952. He was a very dominate manufacturer in Europe and the United States. The purchasers of the company continued the brand and Wagner goods are still produced today. The first items is prized by collectors.

In 1896 Joseph Lodge founded the company that was called Lodge Cast Iron at the town of South Pittsburg, Tennessee. Lodge manufacturing company as operated in the same location since 1910 and today is the oldest cast iron cookware manufacturer in the US and is still owed by the Lodge family.

Seasoning a skillet was done traditionally by lard or bacon grease, although this is still okay, if you don’t use your skillet regularly the animal based fats go rancid. Cooking oils may be used for seasoning and maintaining your cast iron skillet. Applying a thin layer of after each cleaning will keep your skillet seasoned and prepared for a long time to come.

Here’s a simple skillet recipe you can serve in about 35 minutes.

2-3 tbs. extra virgin olive oil

1 tsp of fresh of dried thyme

2 cloves garlic minced

1 onion diced

2 carrots chopped

2 stalks celery chopped

1 cup of potatoes diced small

1/4 cup flour

1/4 cup heavy cream

1.5 lbs boneless chicken breast dice 1/2 inch pieces

1 cup frozen peas

2 tbsp chopped parsley

1 package biscuits

1 egg beaten

Instructions

Pre-heat oven to 400 degrees

With a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, onions and carrots. Stir with wooden spoon until vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the cream and broth until mixture is smooth. Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash. Bake until biscuits are golden brown and filling is bubbling about 25 minutes. Serve immediately.

Recipe Notes

Substitute milk for cream to save a few calories.

If biscuits begin to get too brown on top, place a sheet of foil over them until potpie is done baking. Do not be afraid to make this your own, use the ingredients and seasoning which you prefer. ENJOY!