Are you a coffee lover or addicted to your daily dose of caffeine, whose day begins with a cup of coffee and ends with coffee, then you should definitely check out these different techniques to brewing coffee!
While regular beaten coffee is what we often enjoy at home, for coffee aficionados, they are addicted to a particular technique and their day is incomplete without a dose of that perfect brew. These are six most popular coffee brewing techniques from around the world that one can try at home .
A shot of espresso is made by forcing about 40-45ml of hot water through tightly packed, finely ground espresso coffee. What comes out is a dark brown, slightly thick liquid with a small amount of cream on top. For brewing espresso, you need an espresso machine. While espresso machines are expensive and not handy to carry along while travelling, so as an alternative you can try Moka Pot. Moka Pot was patented in 1933 by Alfonso Bialetti. It’s a stovetop coffee maker that uses steam pressure. It’s easy to use and brews an excellent cup of coffee.
Vietnamese Drip Coffee
Majority of you will have only briefly seen Vietnamese coffee pop up on your social media. Vietnamese coffee is an intensely strong and sweet coffee that is dark roast coffee, slowly dripped through a metal filter and served with condensed milk. This is a beautiful process in which you station a filter over a glass filled with condensed milk, fill the filter with coffee grounds, and then pour boiling water over the grounds. After 4 to 5 minutes, the brewed coffee will finish passing through the filter. Best thing about this brewing equipment is, you can easily carry it into your travel bag.
Turkish coffee is not just a drink, it is an experience. Turkish coffee is made in a special pot called an ibrik which is typically made of copper or stainless steel. In this method of brewing, you need coffee powder which is added to cold water in the ibrik. For each cup of coffee, you use a heaping tablespoon of ground coffee. If preparing a cup with sugar, add it in the very beginning, stirring the mixture until combined. Slowly bring the mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close eye on it. As the coffee warms, a dark foam will build. As coffee comes to a boil, pour half of the coffee into the cups, over the foam. Return the coffee pot to the stovetop and boil the remaining coffee for an additional 10-15 seconds and fill the cups to the rim.
This coffee shot to fame during the pandemic and it uses the most traditional technique of coffee-making that Indian households have been using all these years. To brew this, you need to beat the coffee ground and sugar crystals together in a cup along with a few drops of hot milk and beat till coffee turns creamy and heavy. Now, simply pour milk to a glass loaded with ice cubes, and top it with beaten coffee. Stir and enjoy!
Irish Whiskey Coffee
Irish coffee was created in the winter of 1943 by Joe Sheridan, chef at Foynes Port near Limerick, Ireland, although it was made popular in San Francisco. In the most general of terms, you’ll need some hot coffee, sugar (brown/ demerara sugar), Irish whiskey, and some whipped cream. The coffee plays a supporting role in the other key components.
South Indian Filter Coffee
The brewing technique of this coffee is one of the easiest and the equipment is portable and sturdy to carry while traveling. It was brought to India as early as in the 17th century by Baba Budan, a Muslim saint from Chikmagalur. Traditionally, South Indian Filter Coffee is served in a brass tumbler and dabarah but today it’s more about the nostalgia of drinking the filter coffee in a certain way more than the kind of cutlery used.
To brew this coffee, a special South Indian filter is required, which has two chambers and comes with a small plunger. All you need to do is, add coffee grounds to the top chamber, cover with the plunger and pour boiling water over the grounds. Cover the coffee filter, and let it brew for 7 to 10 minutes, while the decoction is brewing, heat milk to a boil on the stove. When the decoction is finished, pour 1 to 2 tbsps. of the decoction into the dabarah, and then fill the dabarah with milk. Add your desired amount of sugar. Pour the mixture back and forth between the dabarah and tumbler, using high arcing motions to pour, until the coffee is cool enough to drink. Serve in the dabarah, setting it in the tumbler. This South Indian filter is a small Stainless steel or brass utensil which is easy to carry while travelling.
With inputs from Times Of India.