Tag: brewtypes

Posted on

What is the AeroPress Inverted Method?

AeroPress Inverted Method

The AeroPress coffee maker was conceived by the inventor of the Arobie Flying Ring, Alan Alder, as a reliable way to produce coffee – including out in the open.


You simply needed some coffee grounds, hot water in a flask, and your AeroPress.
The result was great, and consistently reliable. Clean and easy to use, and very portable. Not quite an espresso, but something very close.


As the AeroPress was marketed people really took to it, appreciated its cost-effectiveness and the quality of the coffee it produced. It became popular on location, at home, and at work. Then people began to experiment.


The Inverted Method was born, and the ‘quick & easy’ original method of using the AeroPress was joined by a ‘take your time and brew’ method.


The Inverted Method takes the principles of immersion and steeping with coarser ground coffee to result in different flavour profiles. The room for experimentation with different ‘recipies’ was extended (i.e. using varying amounts of coffee grounds, & water, and changing up the timing to see what different flavours could result).
This is possible by turning the AeroPress on its head, literally! Inverting it!!


The first thing to do for the Inverted Method is to connect the two chambers (so it’s connected as if you were about to push down on the second one).
Make sure they are firmly connected with a good overlap of the cylinders, then flip them over (invert them). They should now be standing on what is normally the top part of the AeroPress.


You haven’t yet put the filter and mesh cap on – don’t, for the moment.
You should now have the tube standing up, into which you can pour the coffee grounds (coarser perhaps, and starting with c11g before you experiment with your quantities).
Please check safety and stability for the next stage, and only progress if you are confident that you will not spill the hot water, that the tubes will not topple, that they are connected well and will not leak, and that you will not be scalded by the hot water.


So, ensuring stability and safety, pour your desired amount of hot (not boiling) water into the tube with the coffee (probably c 100 to 200ml. It depends on how far into the first chamber the second tube is pushed up to).


Then stir really well, remembering that agitation of the coffee grounds with the water is a key part of coffee making.


Now you can leave the coffee steeping, immersed in the water. Perhaps leave for 2 minutes the first time, but this is something to be experimented with along with the coffee and water proportions.


The next part is a little tricky, but best achieved by slightly damping one of the paper filters so it sort of sticks.
Place the dampened filter into the mesh cap. Then screw the mesh cap firmly into the AeroPress.


With your mug in place, quickly and with care, flip the AeroPress over so it’s in a normal position above the mug.


Now breathe.


You’re ready for the normal AeroPress push. Steadily and slowly push down on the AeroPress so that the coffee pours into the mug below, and leaves you with the puck of coffee grounds in the device.


Unscrew the cap, expel the puck of coffee grounds by placing over a bin and pushing the last couple of centimetres. Rinse and wipe the AeroPress and enjoy your coffee made the Inverted way!


You can now add hot water if you prefer a weaker coffee, or milk of your choice if that’s your preference.


The AeroPress is a great device to experiment with. And whether you’re using it the way it was originally designed, or the Inverted Method, you can experiment with grind variations, coffee and water proportions, and timings to hit on a recipe and method that suits your tastes.


Maybe you’ll decide one day to enter an AeroPress Championship – yes, there really are such things!


You can see our store pages if you’ve not yet got an AeroPress, if you need new filters, or if you’d like to try a metal filter.

Posted on

Here’s some Coffee Basics

simple coffee science

At its simplest, making coffee is just about combining ground coffee and hot water.

People have different preferences and tastes though, so there’s no automatic formula to making a cup that YOU will enjoy – everyone needs to experiment and find what they like best!

There are some simple principles that can help you get more from your coffee, here’s a few of them:

The better the origin the more chance you have that it will taste good – this applies to both the coffee and the water.

Some people do make coffee with boiled spring water as they think it gives the coffee the best chance. That may be going way too far for most people, but it is worth remembering that the water you use will have an impact – using water that has gone through a water filter could be a good idea if you have one.

The coffee origin can be talked about for ever – but there is at least a very simple thing to remember: the fresher the coffee the better. So within the coffee making process it’s ideal to keep the coffee in the form of beans as long as possible before grinding – right up until you actually make the coffee in fact! Air is an enemy of coffee freshness – so when you grind the coffee it’s best not to do it days or hours in advance, but just as the water is boiling.

You can still get great tasting coffee from pre-ground coffee – but don’t keep ground coffee in the cupboard for months on end, and remember this thing about air being coffee’s enemy: keep your coffee in an airtight container and limit its exposure.

The water you use should be off the boil (best at90 to 95 degrees celsius) – certainly not boiling.

What’s next depends upon the coffee making method that you use: in fact the grind fine-ness of your coffee should really be different depending upon the coffee maker that you’re using.

Turkish coffee requires the finest grind (almost like powder), espresso makers very fine too, AeroPress generally uses a reasonably fine grind (like fine sand) as do stovetop makers and syphon devices. Automatic filter makers need something a little coarser but we’re still staying on the fine side with these.

A pourover coffee maker or a Chemex needs a grind on the coarser side (but not too much as the coffee grinds are in contact with any part of the water just briefly, as it flows through).

A Clever Dripper , a Cafetiere/French Press, or Cold Brew require the coarsest grind as the coffee will be seeping in the water for an extended period of time.

Once you’ve made your coffee, don’t leave the coffee standing – dispense it and drink it!! The longer it stands the more bitter it will become as the coffee grinds will have been in contact with the water for too long.

Hopefully those principles are useful in approaching your coffee making – remember to experiment and enjoy finding out the differences that result from changing some of the ways you make your coffee.

Oh, one last point – the ratio of coffee to water will be something that you decide for yourself – but it’s useful to start from the Speciality Coffee Association best brewing practices: 55g of coffee to 1 litre of water (which works out at about 14g for a small mug of 250ml, or about 18g for a large mug of 330ml).

View our speciality coffee selection and coffee making devices at artistrycoffee.co.uk

Posted on

Exploring the World of Cold Brew Coffee: 3 Methods to Satisfy Your Caffeine Cravings

Photo by Jay Mantri on StockSnap

Are you ready to dive into the cool and refreshing realm of cold brew coffee? If you’re a fan of iced coffee or seeking a smoother, less acidic alternative to your regular hot brew, then you’re in for a treat. At Artistry Coffee we’re going to explore the wonderful world of cold brew and three options as to how you make it. There are three distinct methods of preparation. So grab your favorite mug, and let’s get brewing!

Method 1: Immersion Brewing – The Classic Cold Brew

Imagine a slow and patient process that requires time, but minimal effort. That’s the essence of immersion brewing, the classic method of making cold brew coffee. Here’s how it works: Coarsely ground coffee beans are steeped in cold water for an extended period, typically around 12 to 24 hours. During this time, the water slowly extracts the flavors, oils, and caffeine from the coffee, resulting in a smooth and mellow brew. Once the steeping is complete, the coffee can be filtered, and the concentrate can be diluted to taste with water if needed, or milk. This method offers a rich and full-bodied flavor profile, making it a go-to choice for many cold brew aficionados.

Method 2: Slow Drip – Precision and Elegance

If you’re a coffee connoisseur looking for a more refined and visually captivating experience, the slow drip method might be right up your street. It can be also known as cold drip or Kyoto-style coffee, this method involves a specialized coffee maker that slowly drips cold water over a bed of coffee grounds. The water delicately extracts the flavors as it passes through, resulting in a nuanced and vibrant cup of cold brew. The slow drip method can sometimes also provide precise control over brewing parameters, including the drip rate, water temperature, and grind size. With its clarity and smoothness, slow drip cold brew is as much a feast for the taste buds as the fascinating process is for the eyes.

Method 3: Japanese-Style Iced Coffee – Brewed on the Rocks

Looking for a quick and invigorating cold brew fix? Japanese-style iced coffee, also known as flash brew, offers a fresh and zesty alternative. Instead of steeping the coffee grounds for hours, this method involves brewing hot coffee directly over a bed of ice, rapidly cooling and chilling the brew. The hot water extracts the flavors swiftly, capturing the aromatic nuances and delivering a bright and vibrant cup of cold coffee. It’s the perfect choice if you crave the taste of fresh cold brew coffee without the wait. Just pour the hot water over your coffee grounds in a pour-over coffee maker, let it drip over ice, and voila! Your icy delight is ready to be savoured.

So there you have it, coffee lovers! Three delightful methods to indulge in the world of cold brew coffee. Each has different benefits and features. Whether you prefer the classic immersion brew, the precise elegance of slow drip, or the quick and zesty Japanese-style iced coffee, each method offers a unique flavour experience.

So go ahead, experiment, and find the cold brew method that tickles your taste buds. Cheers to cool caffeine satisfaction and happy sipping this summer!

Check out Artistry Coffee for a range of Cold Brew Coffee Makers

Posted on

Science, Theatre, Artistry! Coffee making with the Hario Syphon

Hario Syphon Coffee Maker in use

There’s something of the science lab about making coffee with the Hario Syphon Coffee Maker!

You don’t need to understand the science to enjoy coffee making this way – and it’s not complicated, but it is incredible. Not understanding the science of air pressure, vacuums, and heat effects just actually makes it appear to be magic! And therefore enthralling.

The Hario Coffee Syphon is not based on new ideas at all – in fact the first syphon coffee makers are traced back to origins in the 1800s.

The thrill of seeing the water bubble up to the top chamber of the coffee maker is spellbinding. Then shortly after it will slowly seep back down into the lower chamber as brewed coffee. It really does seem like magic.

The device comes with a small alcohol burner which is the main control over the process. There’s a lower borosilicate glass chamber where you place pre-boiled water, and an upper chamber where the coffee grounds are placed (with a filter held in place by a clever weighting mechanism). The whole thing is held on a stand to hold the coffee maker above the alcohol burner. Can you see why it feels like a science lab way of making coffee?

Hario Technica Coffee Syphon 3
Hario Technica Coffee Syphon 3 available at Artistry Coffee

The water is heated further from below, and (here’s a Mickey Mouse bit of science) the expanding pressure in the lower chamber forces the coffee up through the connecting pipe into the top chamber where the coffee grounds are sitting.

This mixes the hot water with the coffee and begins the brewing process. If you can draw yourself away from being mesmerised by this coffee making device, you can help the effectiveness of the process a little at this point by stirring the water and coffee grounds in the top vessel.

The heat source now needs removing and covering, to extinguish the flame. This starts to reduce the air pressure below ( which has almost become like a vacuum – because the contents that were in the lower chamber are now in the upper chamber).

The reduced pressure below now gives the brewing coffee somewhere to go –  down!

So gradually the contents of the upper chamber will sink into the bottom glass vessel – straining through the filter in the middle section to give a clean, clear brew.

The top section then needs removing, as its work is done – and the stand that the bottom glass vessel is held by becomes the pouring handle to pour out your coffee!

See the Hario Coffee Syphon at Artistry Coffee – we stock the 3-cup version.

Always follow the manufacturer’s instructions, which give full explanation of the device, how to use it and any safety requirements.

Posted on

New coffee from Timor Leste and returning coffee from Nicaragua

El Diablo Beans at Artistry Coffee

Our coffee delivery has arrived, so we have some new beans to try.

It’s a year since we’ve had the El Diablo beans from Nicaragua – from the steep slopes of the Cerro Datanli El Diablo nature reserve. High quality coffee is grown in a rich biodiverse area by 10 smallholder producers. The taste notes are an appealing combination with fudge, orange chocolate and almond – and the aroma is enticing from the moment you open the bag. This one is best suited to espresso.

A new one to us – both as a country of origin and the bean itself is Raimutin Honey from the former East Timor – now known as Timore Leste (north of Australia and south of Indonesia in southern Asia). With taste notes including cashew, dark chocolate and nutmeg, these beans are best suited to filter.

Do take a look at our website at artistrycoffee.co.uk with the wider range of beans – and there are discounts for multi-buy purchases – which include some blends and ground coffee too.

 

Posted on

The New Twist Press from Barista & Co

Twist Press

This innovative new coffee maker – The Twist Press – is a great product for coffee on the go – it is compact, easy to use, and includes a coffee storage section under the silicone lid.

Twist Press Parts
Twist Press Parts

To use, you place the lower handle on top of a mug add a paper filter, attach the coffee making chamber – then water and coffee grounds and stir. Position the upper plunger handle and allow to brew for a minute.

Then TWIST !

Pull the handles together and let the coffee come through under pressure to the mug below. You should find a clean, strong, black coffee which you can enjoy espresso style or as a base for any coffee.

The device is easy to clean and (top shelf) dishwasher safe.

See the Twist Press online at artistrycoffee.co.uk or at our Duck Farm Court location in Aylesbury, Buckinghamshire.

Twist Press
Twist Press Stacked

 

Posted on

Supercharge your AeroPress with the Fellow Prismo

The Fellow Prismo AeroPress attachment

The AeroPress is a well renowned coffee maker which makes reliable good coffee very quickly. As we say it’s #QuickButNotInstant reflecting the fact that it’s far ahead of instant coffee yet doesn’t take much longer to make.

AeroPress
AeroPress coffee maker

The AeroPress is described as making espresso like coffee – recognising that it’s really good but not a pure espresso.

This new attachment device from Fellow products though can supercharge your exisiting or new AeroPress delivering more specific espresso shots.

The Fellow Prismo – attaches to the bottom of the AeroPress instead of the mesh cap. It features a pressure actuated valve which is the main bit of magic! It stays sealed until you press down – this helps facilitate the espresso shot, but also gives you other options for making cold brew or brewing with the immersion method without inverting.

The Fellow Prismo comes with a reusable fine metal filter and has a no drip seal too – giving you more control over generating an espresso shot (or the immersion method).

Press down and the coffee is forced under pressure through the central valve.

We stock genuine Fellow Prismo but do watch out for cheap imitations available by some online retail options – if you don’t see the Fellow logo (the O and bow tie mark underneath) on the product photos, it’s probably not genuine. Also the central valve and surrounding mouldings look a little different.

The genuine Fellow Prismo is available at Artistry Coffee in Duck Farm Court, Aylesbury or online.

Posted on

Clever Dripper showing new colours!

Clever Dripper

The Clever Dripper is a great coffee maker using an immersion brew method (a bit like the method used by a French Press or Cafetiere). You’re in control of how long you let your coffee brew for, and when you’re ready you place the vessel ontop of a cup and the Clever valve underneath releases the brewed coffee directly into your waiting mug!

The Clever Dripper uses filter paper to give you a clean brew and makes it easy to clean and dispose of your used grounds into compost or for the acid loving plants in the garden.
The Clever Dripper has been around for a while now, but what’s new is the solid blue colour for the 2 cup device, or the solid red colour for the 1 cup version.

See more about this clever coffee maker at artistry coffee in Duck Farm Court, Aylesbury or online.

Posted on

Speciality Coffee Beans Roasted in Aylesbury

speciality coffee beans

At Artistry Coffee we stock speciality coffee beans roasted locally at Aylesbury HMYOI as part of a scheme to help reduce reoffending rates.

This social rehabilitation project in Aylesbury gives young offenders opportunity to learn competition level barista skills and under the guidance of a Head Roaster to understand more about coffee beans and the art and science of roasting.

We currently have 3 coffee bean origins suitable for espresso and 4 more aligned to pour-over and drip filter coffee making.

Plus a speciality coffee in Nespresso compatible pods.

See more about our locally roasted coffee beans online at artistrycoffee.co.uk or in person at Duck Farm Court, Aylesbury. (near Morrisons).

Posted on

The stunning, innovative Trinity ONE coffee maker is an exquisite piece of design.

Trinity ONE coffee maker

One of our most extravagant favourite products is an incredible coffee maker from a talented designer and coffee fan in Australia. We supported Mark Folker’s Kickstarter campaign to develop the Trinity ONE a couple of years ago and have admired Mark’s commitment and search for quality as he has pursued his idea.

We received a small number of the first batch of this device just a matter of days ago, and are taken aback by the result – it’s a beautiful yet functional design featuring kitchen grade stainless steel and American black walnut heartwood timber.

The Trinity ONE can be used to brew coffee by press, immersion, or drip filter method. The unique design and approach is unlike any product we’ve seen before – and if you’re interested in handbrew coffee making it’s worth looking at our feature page on Trinity ONE to see what it’s all about.

It is genuinely original! Yet the Trinity ONE works with what we know about coffee making to produce an excellent device. It is a large item and that can be a bit of a surprise when you first see it – but this can take centre stage and do its 3 different jobs: drip, press, or immersion.

We’re very impressed with Trinity ONE – it will be an elegant addition to any serious coffee shop or be a stunning home coffee making station.

Trinity ONE
Trinity ONE in press coffee making mode