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Lenmix Academy: alternative ways of coffee brewing

Back to all articles 25 august 2018

Classic espresso, which can be made only with espresso coffee machine, delivers the maximum taste and aroma of coffee beans. However, coffee can be prepared in so-called alternative ways of brewing that reveal the coffee taste profile differently.

Moka pot

Double-chamber moka pots were invented in Italy in 1930s. Coffee machines in a shape of sandglass can be found in any Italian kitchen. The name comes from Yemen city – Mokka, which was passing the entire world trade of coffee through in the XVII century. 
Every moka pot consists of a cylinder (bottom chamber), a filter funnel, a collector (top chamber) with a second removable filter, held in place by a rubber gasket. Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, and then water is collected in the upper chamber as liquid coffee. To achieve the best result, use a low flame, and be sure not to overheat the coffee. 

Oriental Coffee or Turkish Coffee



This is one of the popular ways of making coffee, invented hundreds years ago in the East. Coffee is made in a cezve, a typical long-handled pot made from copper or brass. To brew coffee in a cezve, you need very fine grind. Traditionally a brass grinder is used in order to obtain a powder as fine as caster sugar. It is drunk from small cups, once the powder has completely settled at the bottom. 


Drip coffee


Drip coffee maker is also known as «American coffee maker». It premised on filter principle: cold water is poured into the tank, it is heated and poured through the ground coffee placed on the filter. Grind should be as cane sugar in size.


Pour-over or Hario


Despite its English name, that means «pour on top», it has Japanese origin. When brewing in pour-over, water is poured through a paper filter with fresh ground coffee. It is necessary to look after the process: the water temperature have to be within 90-92°C and water jet should be very thin.  Coffee made in a pour-over has the rich and strong taste.


Syphon coffee maker


Syphon coffee maker was invented in 1840, just at the same time by both French housewife and Scottish engineer. This machine consists of 2 glass flasks and a tube between them: the first flask is filled with water, the second is set with filter and ground coffee. The size of the grinding for siphon is the same as for chemex. It should resemble large salt pieces. 


Aeropress


Aeropress was invented in the USA by Alan Adler, who worked for the Boeing Company. He sought to create a simple device to brew coffee that would be similar to espresso at home. Its design associates with a syringe. Aeropress works as coffee machine: hot water is passed under the pressure through the ground coffee. Espresso-coffee machine builds up pressure by pomp, in aeropress it is built up by hand. The grind for aeropress shouldn’t be fine, because the filter can plug up.

Brewed Coffee


In 1940th Peter Schlumbohm Doctor of Chemistry created a hybrid of flask and funnel and named it «chemex». It consists of a glass funnel and Erlenmeyer flask. Coffee beans are put in a cellulose filter inserted at the top of the flask. Then boiling water is slowly shading through coffee beans. Grinding for chemeks looks like sea salt. 


French press


Its design resembles a glass cup with a piston attached to the lid. When making coffee, this cup is filled with ground coffee and boiling water. Then coffee is pressed with the plunger and the powder remains at the bottom of the glass cup. The optimal level of grinding is coarse salt. Many believe that French press requires coarse grinding, but this is not a necessary condition. But it shouldn’t be very fine, otherwise the coffee will be bitter.



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Lenmix Academy: alternative ways of coffee brewing