Guest Post : Devin on Home Brewing
Posted on Dec. 03, 2009 by Uncommon Grounds in Guest Posts
Today’s Guest Post is Part II of a two-part series on how one of our customers, Devin S Harrison, roasts and brews his coffee at home! We are thankful that he took the time to detail his use of our coffee in such a vivid, instructive manner. How do you brew your coffee at home? Leave a comment below, let us know your process!
Grinding and Brewing
Since Uncommon asked me to write about how my Uncommon beans are fitting into my coffee lifestyle, I’d like to share my two most frequent methods of brewing: stovetop moka and Turkish.
Stovetop Moka
I really like the stovetop moka maker. A lot people call it stovetop espresso, but that is a misnomer. This is not espresso, nor is it drip coffee, or Indian coffee, etc. Each brew method provides different flavors, and that’s what makes coffee exciting!
There are a variety of methods and theories to what method works best when brewing with a stovetop coffee maker. I’ve begun to follow the method outlined in this video. Afterall, it was prepared by a World Barista Champion!
Basically, the grind required is fairly coarse; I use a Zassenhaus Knee Mill, a conical burr mill that offers any kind of grind you could ask it for. Electric grinders work well too, but burr grinders are preferred. When filling the portafilter, do not tamp or compact the grinds as this could produce clogs. I pre-boil water, and fill the bottom chamber of the stovetop maker to just below the safety valve. Add the portafiler, and assemble the coffee maker, making sure to tighten properly without over-tightening. On low heat, the coffee should be ready in a few minutes. I typically stop the brew process before steam is able to pass through the grounds. This is done by submersing the bottom portion of the coffee maker in cold water. If you don’t stop brewing before steam comes through, make sure to stop it as soon as you can to prevent over-extraction. I also like to pour the coffee into my cup, decreasing the chance that it will overheat or burn in the stovetop maker.
My Zassenhaus grinder and grounds.
My Bialetti stovetop moka maker ready to go!
Moka coffee!
Turkish
Turkish coffee can be an acquired taste. Since the coffee is boiled, the taste can be vastly different from other brewing techniques. I prefer stronger Turkish coffee to weaker; you may enjoy it with sugar.
Turkish brewing requires the finest grind possible. There are dedicated Turkish grinders, but the finest grind my Zassenhaus gives is fair enough. Once ground, the coffee is added to warm water in a small, but deep (you’ll need room for when it boils) pot. Something that just fits enough water for two mugs is great. Stir the coffee into the water; add sugar if desired. On low to medium heat, bring the coffee to a boil. As it boils to the top of the pot (watch out for boil overs!), remove from the heat and stir for about 20 seconds as the boil subsides. Return to heat repeat this boil procedure another two to four times (3 to 5 boils total), but do not stir after the last boil. Then decant the coffee (there will be grounds in the bottom of the pot) into your mug! An easy, quick, and fun way to brew!
The Turkish coffee beginning to boil around the edges.
Boiling up!
Here’s a recap video:
Here’s a great article about brewing Turkish coffee at home:
http://www.sweetmarias.com/brewinstr/brew.inst.ibrik.html
Find me:
twitter.com/iamdooser
blog.iamdooser.org
2 Responses to “Guest Post : Devin on Home Brewing”
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The turkish coffee sounds really good! Great post!
I never had turkish coffee but I think I am goint to have to try it.
I use a Capresso electric burr grinder to grind my coffee coarse, water just to a boil on the stove top and then I pour the water right over my grinds in my thermal french press. Makes delicious coffee in my opinion although the thermal qualities of my press are very disappointing. Doesn’t keep the coffee hot for more than 20 minutes or so.