The Warring States of NPF - View Single Post

pochercoaster · 07-11-2015, 02:11 PM

No, I'm not actually a chef. I do, however, cook a lot, and I've made some pretty tasty dishes in the last two years or so, when cooking really started to "click" for me (working in a kitchen probably helped). When I first started cooking about 6 years ago or so I was pretty horrible, but I didn't give up and got A LOT better. (Just ask my husband!)

Anyways, cooking is one of my favourite past times- when I can find the time- and I want to share some of my favourite recipes and tips with y'all.

I'll start with something that looks simple but actually involves many variables for optimal taste: coffee. After all, how can you cook if you are tired from failing to feed your caffeine addiction?

Now, I will happily suck down any run of the mill brown-coloured swill. I even had a Tim Hortons coffee last month and enjoyed it. Coffee is the drink of the people, and I got no patience for snobbery with it. If you enjoy the coffee you drink, don't let nobody tell you otherwise!

HOWEVER. For me, and for many others, coffee is an indulgent morning ritual. I'm always sad when I finish my cup, because I want to have more (but don't, because jitters). So I want to savour my coffee as much as possible, and that means using knowledge, observation, and a bit of skill to make the best coffee possible.

So without further ado: HOW TO MAKE A POUR-OVER CUP OF COFFEE

CREDENTIALS:
I have worked in three different coffee shops, two “meh” chain places, one pretty good independent place, and have easily brewed somewhere in the thousands pots of coffee. In addition to that, I have made myself a daily cup of coffee for 8 or so years now. While most of what I'm going to say can be found online, it's knowledge that I gained from daily practice and observation.

WHY POUR-OVER?
I have nothing against a good coffee machine with a carafe. However, they simply make too much coffee for one person. They require more cleaning, they break, and they don't allow for as much control as making a pour-over coffee. K-Cups are okay, but they seem wasteful and expensive.

WHAT YOU NEED:

1. An electric kettle. You could use a stove-top kettle, but it takes longer and uses more power.

2. Paper coffee filters. I always buy Melita because that's what's available at my local grocery store.

3. A two-tablespoon scoop/measure. Or a one-tablespoon scoop, but you'll be doing double the scooping!

4. A coffee grinder. A burr grinder is best for ensuring your coffee is evenly ground, but a $20 blade grinder works in a pinch. I've been using the same capresso blade grinder for two years and it's been pretty faithful, but I intend to upgrade to a burr grinder soon.

5. Cold, preferably filtered water. My Brita filter and I are not on speaking terms, so I just use cold tap water, but filtered is best for optimal taste.

6. A conical single-cup coffee filter. Hands-down, this is the best single-cup coffee filter.

I have tried MANY different filters, and most have some unfortunate flaw. If the filter is not cone-shaped, for example, it will make a flat, watery tasting coffee. If there is no cut-out in the bottom of the filter, you can't observe how full your cup is, and risk making it overflow. If it's mesh it will taste weird over time, despite daily washing. (A cone-shaped mesh filter is the next best option to the filter linked above, though.)

7. And, of course, coffee.

HOW TO SELECT AND STORE COFFEE:

Buy whole-bean coffee and grind it per cup. Grinding it all at once will cause it to rapidly lose flavour.

Select beans that are stored in opaque containers/bags (such as Starbucks bagged coffee- it's properly packaged for freshness). If you buy bulk beans, make sure it's from a bin that gets rotated frequently. Beans should look slightly shiny- not dull- but they should also not be sticky.

Please do not store your coffee in the fridge or freezer, unless you like stale coffee. Store your beans in an opaque airtight container, in a cool, dark place (not in the sunlight.) If you don't have a container that meets this criteria but the beans came in a proper bag, simply roll up the bag tightly, clip it, and store it in a cupboard.

Whole beans start to lose their freshness around the 2-week mark, so try to buy only enough coffee to last you 2 weeks.

About roasts:

Darker roasts generally have less acidity and caffeine than lighter roasts, so if your stomach is sensitive this makes them a good choice. I favour Starbucks French roast, which I buy in 2lb bags from Costco.

Fun fact: Kona coffee is expensive because it's grown in Hawaii (where employees are paid proper wages, there is only a limited amount of space for coffee production, and shipping is expensive), not because it's super duper special tasting. Like, yeah, it's a good coffee, but it's not $30 a bag good unless you really want to spend that much. Kona that isn't expensive is usually just a blend of Kona with other beans, thus reducing the price.

Espresso beans are best saved for espresso, not regular 'ol coffee.

TIME TO MAKE COFFEE:

Alright, so you have everything you need to get started.

Measure the amount of cold, preferably filtered water you need by pouring it into your mug and then pouring that back into your electric kettle, PLUS a couple more ounces (since the coffee grounds will absorb some of that water instead of dripping into your mug.)

Set your kettle to boil. While it's boiling, measure and grind your coffee. The rule of thumb is 2tbsp for every 6oz of water. My mug is somewhere around 12oz, so I use 4tbsp of whole beans. Dump your beans into your grinder.

If you use a blade grinder like I do, then the proper way to grind your coffee is in a few, short bursts, not a continuous grind, because that will overheat the coffee (and your grinder's cheap-ass motor), as well as ensure a more even grind.

Note the size of the coffee grounds. (Also note this cool-ass mug I found with one of my favourite novels on it )

The coarseness of the grind is important. For a pour-over coffee, grind it to the same coarseness as, say, coarse salt or coarse sugar. If your grinds are too big your coffee will taste flat/weak. If the grinds are too fine (powdery) your coffee will taste too bitter/strong, in addition to taking forever to brew.

Set your cone filter atop your mug and place the paper filter inside it. Carefully dump your ground coffee into the filter, being careful to keep it inside the paper. Shake the filter gently to level the coffee.

Once the water has finished boiling, wait about ten seconds before pouring so you don't scald the coffee. Don't wait much longer than that, however, because heat is essential to a good brew.

Then, begin to pour. Pour slowly and carefully- the coffee will swell and travel up the sides of the filter. If you are not careful, the coffee will travel past the paper filter, go into the cone and then you'll end up with grounds in your coffee. You will need to pause in between pours. Your goal is to saturate all the coffee grounds evenly and as continuously as possible, with a few pauses so the grounds don't overflow. FYI, it takes me somewhere around 2-4 min to complete the pour-over. I usually use the pauses to microwave oatmeal or make toast or something.

Note how the coffee travels up the side of the paper filter, and how I left a buffer zone so it doesn't overflow. Also note how my filter has a cut-out in the bottom so I can observe how full the mug is.

Once you are finished brewing your coffee, there may be a couple ounces of water still left in your kettle. Dump it out, since letting water sit in your kettle will encourage scaling.

Toss out the paper filter with grinds in it, wash out your permanent filter, and garnish your coffee as you like. If you take sugar and cream/milk, add the sugar first so it dissolves better, then add the cold liquids.

Now you're ready to enjoy a delicious coffee!

A NOTE ABOUT MAINTENANCE:

Do clean all your coffee equipment regularly. Nothing tastes worse than old, rancid coffee. De-scale your electric kettle as needed, and wash your permanent filter, coffee scoop, coffee canister, and any washable parts of your grinder regularly. Use a very lightly dampened paper towel to clean out the inside of your grinder, immediately following with a dry towel.

I hope this was a useful and enjoyable tutorial. It's very basic and there is a lot more information about coffee-brewing on the internet if it sparked your interest. I am always ready to refine and revise my coffee-brewing process as I come across new information.

Stay tuned for some actual recipes and tips!

07-11-2015, 02:11 PM	#1
pochercoaster rollerpocher tycoon Join Date: Nov 2003 Location: Las Vegas Posts: 1,808	Cooking with ~Chef Pochy~ No, I'm not actually a chef. I do, however, cook a lot, and I've made some pretty tasty dishes in the last two years or so, when cooking really started to "click" for me (working in a kitchen probably helped). When I first started cooking about 6 years ago or so I was pretty horrible, but I didn't give up and got A LOT better. (Just ask my husband!) Anyways, cooking is one of my favourite past times- when I can find the time- and I want to share some of my favourite recipes and tips with y'all. I'll start with something that looks simple but actually involves many variables for optimal taste: coffee. After all, how can you cook if you are tired from failing to feed your caffeine addiction? Now, I will happily suck down any run of the mill brown-coloured swill. I even had a Tim Hortons coffee last month and enjoyed it. Coffee is the drink of the people, and I got no patience for snobbery with it. If you enjoy the coffee you drink, don't let nobody tell you otherwise! HOWEVER. For me, and for many others, coffee is an indulgent morning ritual. I'm always sad when I finish my cup, because I want to have more (but don't, because jitters). So I want to savour my coffee as much as possible, and that means using knowledge, observation, and a bit of skill to make the best coffee possible. So without further ado: HOW TO MAKE A POUR-OVER CUP OF COFFEE CREDENTIALS: I have worked in three different coffee shops, two “meh” chain places, one pretty good independent place, and have easily brewed somewhere in the thousands pots of coffee. In addition to that, I have made myself a daily cup of coffee for 8 or so years now. While most of what I'm going to say can be found online, it's knowledge that I gained from daily practice and observation. WHY POUR-OVER? I have nothing against a good coffee machine with a carafe. However, they simply make too much coffee for one person. They require more cleaning, they break, and they don't allow for as much control as making a pour-over coffee. K-Cups are okay, but they seem wasteful and expensive. WHAT YOU NEED: 1. An electric kettle. You could use a stove-top kettle, but it takes longer and uses more power. 2. Paper coffee filters. I always buy Melita because that's what's available at my local grocery store. 3. A two-tablespoon scoop/measure. Or a one-tablespoon scoop, but you'll be doing double the scooping! 4. A coffee grinder. A burr grinder is best for ensuring your coffee is evenly ground, but a $20 blade grinder works in a pinch. I've been using the same capresso blade grinder for two years and it's been pretty faithful, but I intend to upgrade to a burr grinder soon. 5. Cold, preferably filtered water. My Brita filter and I are not on speaking terms, so I just use cold tap water, but filtered is best for optimal taste. 6. A conical single-cup coffee filter. Hands-down, this is the best single-cup coffee filter. I have tried MANY different filters, and most have some unfortunate flaw. If the filter is not cone-shaped, for example, it will make a flat, watery tasting coffee. If there is no cut-out in the bottom of the filter, you can't observe how full your cup is, and risk making it overflow. If it's mesh it will taste weird over time, despite daily washing. (A cone-shaped mesh filter is the next best option to the filter linked above, though.) 7. And, of course, coffee. HOW TO SELECT AND STORE COFFEE: Buy whole-bean coffee and grind it per cup. Grinding it all at once will cause it to rapidly lose flavour. Select beans that are stored in opaque containers/bags (such as Starbucks bagged coffee- it's properly packaged for freshness). If you buy bulk beans, make sure it's from a bin that gets rotated frequently. Beans should look slightly shiny- not dull- but they should also not be sticky. Please do not store your coffee in the fridge or freezer, unless you like stale coffee. Store your beans in an opaque airtight container, in a cool, dark place (not in the sunlight.) If you don't have a container that meets this criteria but the beans came in a proper bag, simply roll up the bag tightly, clip it, and store it in a cupboard. Whole beans start to lose their freshness around the 2-week mark, so try to buy only enough coffee to last you 2 weeks. About roasts: Darker roasts generally have less acidity and caffeine than lighter roasts, so if your stomach is sensitive this makes them a good choice. I favour Starbucks French roast, which I buy in 2lb bags from Costco. Fun fact: Kona coffee is expensive because it's grown in Hawaii (where employees are paid proper wages, there is only a limited amount of space for coffee production, and shipping is expensive), not because it's super duper special tasting. Like, yeah, it's a good coffee, but it's not $30 a bag good unless you really want to spend that much. Kona that isn't expensive is usually just a blend of Kona with other beans, thus reducing the price. Espresso beans are best saved for espresso, not regular 'ol coffee. TIME TO MAKE COFFEE: Alright, so you have everything you need to get started. Measure the amount of cold, preferably filtered water you need by pouring it into your mug and then pouring that back into your electric kettle, PLUS a couple more ounces (since the coffee grounds will absorb some of that water instead of dripping into your mug.) Set your kettle to boil. While it's boiling, measure and grind your coffee. The rule of thumb is 2tbsp for every 6oz of water. My mug is somewhere around 12oz, so I use 4tbsp of whole beans. Dump your beans into your grinder. If you use a blade grinder like I do, then the proper way to grind your coffee is in a few, short bursts, not a continuous grind, because that will overheat the coffee (and your grinder's cheap-ass motor), as well as ensure a more even grind. Note the size of the coffee grounds. (Also note this cool-ass mug I found with one of my favourite novels on it ) The coarseness of the grind is important. For a pour-over coffee, grind it to the same coarseness as, say, coarse salt or coarse sugar. If your grinds are too big your coffee will taste flat/weak. If the grinds are too fine (powdery) your coffee will taste too bitter/strong, in addition to taking forever to brew. Set your cone filter atop your mug and place the paper filter inside it. Carefully dump your ground coffee into the filter, being careful to keep it inside the paper. Shake the filter gently to level the coffee. Once the water has finished boiling, wait about ten seconds before pouring so you don't scald the coffee. Don't wait much longer than that, however, because heat is essential to a good brew. Then, begin to pour. Pour slowly and carefully- the coffee will swell and travel up the sides of the filter. If you are not careful, the coffee will travel past the paper filter, go into the cone and then you'll end up with grounds in your coffee. You will need to pause in between pours. Your goal is to saturate all the coffee grounds evenly and as continuously as possible, with a few pauses so the grounds don't overflow. FYI, it takes me somewhere around 2-4 min to complete the pour-over. I usually use the pauses to microwave oatmeal or make toast or something. Note how the coffee travels up the side of the paper filter, and how I left a buffer zone so it doesn't overflow. Also note how my filter has a cut-out in the bottom so I can observe how full the mug is. Once you are finished brewing your coffee, there may be a couple ounces of water still left in your kettle. Dump it out, since letting water sit in your kettle will encourage scaling. Toss out the paper filter with grinds in it, wash out your permanent filter, and garnish your coffee as you like. If you take sugar and cream/milk, add the sugar first so it dissolves better, then add the cold liquids. Now you're ready to enjoy a delicious coffee! A NOTE ABOUT MAINTENANCE: Do clean all your coffee equipment regularly. Nothing tastes worse than old, rancid coffee. De-scale your electric kettle as needed, and wash your permanent filter, coffee scoop, coffee canister, and any washable parts of your grinder regularly. Use a very lightly dampened paper towel to clean out the inside of your grinder, immediately following with a dry towel. I hope this was a useful and enjoyable tutorial. It's very basic and there is a lot more information about coffee-brewing on the internet if it sparked your interest. I am always ready to refine and revise my coffee-brewing process as I come across new information. Stay tuned for some actual recipes and tips! Last edited by pochercoaster; 07-11-2015 at 02:31 PM.