Best ways to make great coffee at home

The best ways to make great coffee at home

Never settle for bad coffee because you don't have to. Today, we are going to look at making coffee at home four different ways using devices that are probably somewhere locked away in a cupboard at home or potentially on a bench. Never grind enough coffee for a month. That's way too much. A couple of days' worth of coffee is probably the best way to go. Investing in a good grinder is probably the best option if you want to be doing this at home regularly. But if you know what you're doing, you can get away with even a nut grinder. I've used spice grinders to grind my coffee. Let's get into the actual making of these coffees now.

1. Start with the French press. 

And it's all about the grind, and the trick to this one is to pre-warm, pre-heat the glass. And that's just using normal kettle water. The reason for doing this is that you don't want to have a coffee that's below the desired temperature. You add maybe six to eight teaspoons. Add your hot water. The other component here is to mix it through just to start to get the oils extracted from the grains. Put the lid on. And it'll take maybe anywhere from three to five minutes to brew. What you need to do now is make sure you don't get any of that coffee grain in your liquid. So, you gently pass the strainer through, and it is gentle. As you can see, you have even formed a slight crema on the surface. Crema is what most people consider the true essence of the coffee. Coffees that have no crema tend to be very bitter. People will taste the bitterness before they taste anything else. The crema sweetens it. 

2. Pour-over method, the Haro filter. 

With the pour-over in terms of the Haro filter, there is a style involved. And that's where gooseneck comes into play. And it's all about the actual rate at which you pour the water. So, first things first, you need filter paper. The trick to this one is to wet it slightly just before you start. So initially, we just dampen the paper, because that'll help with the flow through the coffee into the paper and then into your glass. Once you've got it there, that's when you will add your coffee. The pour-over method is like a medium-coarse grind. And again, that one is like raw sugar. You put a little bit of raw sugar between your fingers. The best method is to create a slight depression in the top where you then start to pour your water. Okay, so we'll start right in the centre, and we gently just wet the surface. And let that infuse into the coffee. So we want to make sure that we've covered all the coffee, all the actual surface of the coffee and wet it through. So, this is a step-by-step process. It takes time, but the result is quite worth it because what you achieve is a very pure coffee. 

3. Mocha pot. 

The size here is almost like a medium-sized fine grain. This Mocha pot has a little vent. We fill it to the vent, the top of the vent. This little filter basket is placed inside, and then again, we add our coffee. In this instance, we create a little mound above the brim. So, we just keep adding the coffee until we get that little mound. to press the coffee down. Try to let gravity do everything. And then you just twist it. Make sure it's locked on. With the heat, be careful. Try to just go to the perimeter of the actual pot that you're using. Don't go beyond it. As you can see, we've done that in the past, and it's just scored the outside. It'll take anywhere between three and five minutes, again, for this to brew.

This organic coffee from Inasbay is slightly bitter, a lot more bitter than the other coffees. Remember, we're adding heat to this now. So, we're starting to do something that will potentially draw out some impurities from this coffee. So, we've got to be very careful how we do it. Pushing it down too hard, adding too many whole beans and ground coffee in there, is straining the coffee to try to get through. So be very wary. Too much coffee will create a lot more bitter coffee. Once it starts to percolate through, remove the heat and then we'll even remove the base because otherwise it will keep cooking. It will keep heating, and the coffee will then start to turn quite bitter. If it starts to make that gurgling sound like it's drowning, you need to stop. Yeah, I think we're done. Okay, I'd better turn this off. We need to take the base off as quickly as possible. So, with two towels, just twist them off. Take the lid off.

4. The ibrik. 

This one is very personal to me. My mum taught me when I was three how to make coffee, and I was the go-to person whenever relatives came over; I'd make them coffee. My mum's 94 now, and the funny thing is, every time I turn up, she must make me my coffee. in her eyes it's the only way she has left of expressing her love for me to measure it you'd normally measure it using a little cup for every cup that you want to serve you'd fill it up to about where that mark is and then it's a spoonful of the coffee and it's remember this is super fine this coffee is virtually like rubbing flour between your fingers so it's fine the traditional method would be to warm this up on a bit of hot sand what you do initially is you need to turn the stove on I’m going to place spoonful’s like this teaspoonfuls like heat in this particular Iberic now a good three to four of these like so at this stage if you have a coffee that has sugar in it you would add sugar as well now Whilst it's in there, hopefully you noticed that I turned the flame on and got the water just heating up slightly.

I'm now going to try to dissolve this into the water. And you swirl it and you stir it. The prescribed time, I generally go by your birth date. Mine's the 27th, so I will spin this around 27 times. That's traditional. I now let that brew as slowly as possible. I'll try to get my flame as small without going out as possible. But you must, must, seriously take your time brewing it and don't leave it.

You leave it for a second, it boils, and if it boils, don't drink it. The key to this coffee is to create that crema.

• That crema is vital here because if you don't get crema in your coffee, the person making it for you is telling you something about the relationship that you've got.
• It doesn't exist. What you'll see is that the perimeter will start to close in. When it closes in, it's at that point before it reaches the boil that you take it off the heat.
• So now we've got our coffee, just swirl it around a little bit. So, I'm just going to distribute some of the crema, so everybody gets some. The person who doesn't get any, you must remake it. It's the bottom line. Okay, and there we go.

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