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The bean coffee company's sumatra mandheling is fresh- roasted weekly for the best brew. this medium-dark roast is features a bold taste and smooth finish. like all coffees from the bean coffee company, this 100% arabica coffee was hand roasted in small batches and packaged at the peak of its cycle to preserve its natural flavors and fresh-roasted quality. for information or customer service concerning this coffee, or any of our great single origin and blended coffees, contact the bean coffee company at customerservice@thebeancoffeecompany.com. it's all about the bean!
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| Price : $51.16The bean coffee company's costa rican coffee is fresh- roasted weekly for the best brew. this medium roast is rich in full of flavor and has a light, smooth finish. like all coffees from the bean coffee company, this 100% arabica coffee was hand roasted in small batches and packaged at the peak of its cycle to preserve its natural flavors and fresh-roasted quality. for information or customer service concerning this coffee, or any of our great single origin and blended coffees, contact the bean coffee company at customerservice@thebeancoffeecompany.com. it's all about the bean!
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Aside from the finer points in roasting coffee beans, the extraction of the coffee flavor from the beans by way of brewing is the most important aspect of coffee-making. It is the final process right before we drink our coffee.
This is the one area where most of the connoisseurs have tried to concentrate their efforts in trying to improve the process throughout the ages. Today, we have several forms of coffee brewing techniques, both for commercial and home use.
Flavor extraction length
As a general rule, the length of extraction time is directly related to the grind coarseness.
The smaller the coffee particles, the shorter the extraction time.
French press coffee is the longest, with coffee and water contact lasting as long as four minutes. Espresso has the shortest contact time, about twenty-five seconds, and the coffee granules used are among the smallest.
If the coffee and water stay together for too long, other compounds start to leach and these will make the coffee bitter. On the other hand, if the granules are large, and the extraction time is short, the coffee will lack flavor because of under-extraction.
Drip brew
Most home brews nowadays are produced through the drip process. The technique is simple enough: hot water is poured over a medium-ground coffee within a filter and the water goes through the coffee grounds and drips into a holding container.
There are many variations on these drip brewers with different functions for home use, and also available in larger models for commercial use.
Auto-drip brewers
This machine makes brewing a very simple process. Water is heated in one place and piped over the grounds inside a filter. The extracted brew then drips into a holding vessel.
One complaint is that these machines do not make the water hot enough, so flavor extraction happens at lower temperatures than is recommended.
Another issue is that the machines have warming hot plates, ostensibly for keeping the coffee warm. However, continuous heat will make the coffee bitter.
Single-Serve Systems
These machines were once used exclusively in commercial places. Now, people buy them for their own use at home.
These are very convenient to use. Pre-packaged coffee is inserted into the machine and with one push of a button, the coffee starts to come out. There are variations to these, however.
Some pre-heats an entire reservoir or heats the water on demand. Some machines can brew with less water, making for stronger coffees. They are more like smaller versions of drip machines. Some involve pressure but they are not true espresso machines.
One complaint is that these machines use proprietary packaged coffee, so quality and freshness cannot be guaranteed.
French Press / Press Pot / Cafeteria / Plunger Pot
The French Press has two parts: the beaker (made of glass, metal or plastic) and a plunger which has a wire-mesh filter.
To use, heat the brewing water and pour it on the coffee grounds in the beaker. Let the coffee steep for about 3 to 5 minutes (to your taste) before putting the plunger in and push the dregs down with the filter mesh. You may stir the brew for a second or two before putting the plunger in. Pour the cleared coffee into an appropriate mug. It is now ready for drinking.
Note: Pour out the coffee into your drinking mugs or carafes right after brewing. Do not leave it steeped with the grounds all throughout. The continuous steeping will make the coffee bitter.
Espresso
Espresso is coffee created by forcing hot water steam through finely ground coffee at a certain pressure. The resulting brew is called espresso, as developed by the Italians. It is different from regular coffee in that it has a cream produced by the process unlike regular brews.
Espresso is the base for such bestselling Italian coffee concoctions as cappuccino, lattes, macchiato and more.
There are many more brewing techniques culled from all over the world. Since they are popular only in their parts, we have not included them in the list. Suffice it to say that whatever the number of brewing techniques that one knows, the quality changes accordingly.
Frankly, all of these coffee brewing techniques are just as good as any. And that says a lot on how versatile coffee is.
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