How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee
Win an Aeropress and Retro Mug Set plus offer code for PACT coffee

Can you remember where you enjoyed your best cup of coffee?

My most memorable and delicious coffee came with a small glass of iced water and dainty pastry, in a tiny cafe in a little street in Innsbruck. It was rich and strong with just a hint of chocolate.

I’m sure this amazing brew was created with a very expensive espresso machine and it’s doubtful that I can create anything quite that good at home but I am going to give it a try!

Quite frankly, I have had enough of
bad coffee and my Sunday mornings
need a decent shot of caffeine.

After extensive research watching barista films on YouTube I have come to the conclusion that there’s little point buying an espresso machine. It seems that the good ones are eye-wateringly expensive and the others produce pretty rubbish coffee. From what I have seen and read it would seem that with the right coffee and the correct technique I can create great coffee with inexpensive gadgetry.

I’ve decided to do a taste test using three methods – a single cup cafetiere, a drip filter and an aeropress. Here goes….

I have followed Pact coffee’s blog suggestion for techniques as they seem to really know what they’re talking about.

Cafetiere

  1. CafetierePut your kettle on to the boil with as many cupfuls of water as you’ll need. You can use your own cups as measures. We recommend using the full volume of the cafetière for the best results.
  2. Add a scoop or a heaped tablespoon of coffee per person to the cafetière and wait for the water.
  3. Let the water settle off the boil for one minute, then pour into the cafetière. Fill it to the top, then give the grounds a good stir.
  4. Start a timer for 4 minutes.
  5. Scoop off the floating grounds from the top of the cafetière with two spoons. This is a trick that most brewers neglect. It comes from the coffee sourcing world, and it removes all hindrances to the taste. Place those grounds in a cup or into the bin.
  6. Press it down slowly and evenly, then serve.

Drip Filter

  1. Drip filterGet your kettle, filter cone, filter paper, mug, scoop and coffee ready. You’ll want about 250ml of water per cup you want to brew.
  2. Boil the kettle.
  3. While the water’s boiling, measure out the coffee. You’ll need about 16g per 250ml.
  4. Place your filter paper into your filter cone and pour a little boiling water onto the paper to saturate it. This will remove any papery taste that might linger in your coffee. It will also warm your cup or jug, encouraging a more stable temperature through the brewing process, which will help keep the taste stable too. Allow 1 minute or so between removing the kettle from the boil and brewing.
  5. Now, the brew. Put your coffee into the filter cone and pour just enough water to cover the grounds. This will release the gases trapped in the grounds and ensure a better brew. Let it do its thing for 30 seconds.
  6. Then add the remaining water bit by bit, trying to keep the water level in the filter the same until the very end to ensure an even coffee extraction. Pour in a circular motion, without touching the paper filter directly.
  7. Once the water has drained through discard the paper filter and coffee grounds.

Aeropress

  1. AeropressPull out the plunger until the rubber seal is touching the number 4 and flip the Aeropress upside down.
  2. Spoon in one heaped tablespoon of medium/fine coffee, this will be 12-14g but your Aeropress should come with a scoop that’ll do the job.
  3. Boil the kettle and leave it to cool for around 1 minute before filling the Aeropress to the number 2, this will be about 100ml.
  4. Stir the grounds, making sure no dry spots are visible.
  5. Attach the filter and paper and push down slightly until you see bubbles coming off the top of the cap and leave to brew for around a minute.
  6. AeropressInvert the Aeropress over the coffee and begin plunging.
  7. Stop when you hear a hissing noise
  8. Dilute the coffee to taste with hot water –50/50 makes a pretty strong coffee

Aeropress

And here’s a rather sweet video showing you how to make an aeropress coffee in the great outdoors.
http://www.aeropress.co.uk/index.php/moving-aeropress-video/

With all these techniques it’s important to use freshly filtered water and good quality coffee ground to the right consistency for your brewing method.

I used Pact coffee, which is a mail order company that purchases quality beans, roasts in small batches in the UK and grinds just hours before shipping. With Pact they only send coffee which is suitable for your own brewing method.

If you would like to try Pact for just £1 visit https://www.pactcoffee.com/ and use the special code EMILY-TVHALG.

And the conclusion?

I didn’t like the drip filter coffee, it tasted bitter. The cafetiere coffee was pretty good but the aeropress coffee was great! This will definitely be my method of choice in the future.


Win-Aeropress-plus-retro-mug-set

Win an Aeropress

If you would like to win your very own aeropress and set of rather lovely retro mugs enter this month’s prize draw.

Win a year's subscription to Bake Club


And to accompany your perfect coffee why not try these gorgeous Shrewsbury biscuits?

Shrewsbury Biscuit

Shrewsbury Biscuits

  • Servings: makes 24
  • Difficulty: easy
  • Print

Calories 102 per portion
Fat 4g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.

Ingredients

  • Butter 110g (4oz)
  • Caster sugar 150g (5oz), plus extra for sprinkling
  • Egg yolks 2
  • Plain flour 225g (8oz)
  • Lemon 1, finely grated rind only
  • Chopped dried fruit 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4 and butter two nonstick baking sheets.
  2. Cream the butter and sugar until pale and fluffy and add the egg yolks and beat well. Add the flour, lemon rind and fruit and mix to a fairly firm dough.
  3. On a lightly floured surface, knead lightly and then roll out to about 5mm (1⁄4in) thick. Cut out 6.5cm (21⁄2in) rounds with a fluted cutter and place on the baking sheets. Sprinkle with a little extra caster sugar.
  4. Bake for 12–15 minutes until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.

Cook’s tip
If you enjoy spiced biscuits, omit the lemon rind and add 1 tsp mixed spice and 1 tsp cinnamon instead.

Recipe taken from Around Britain Dairy Cookbook.


#baking #biscuits

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