Main article: Coffee
Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps needed vary with the type of coffee desired and with the raw material being utilized, the process is composed of four basic steps; raw coffee beans must be roasted , the roasted coffee beans must then be ground , the ground coffee must then be mixed with hot water for a certain time ( brewed ), and finally the liquid coffee must be separated from the now used and unwanted grounds.
Coffee is always brewed by the user immediately before drinking. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Coffee is often vacuum packed to prevent oxidation and lengthen its shelf life.
Roasting
Main article: Coffee RoastingRoasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow and then to a light "cinnamon" brown then to a dark and oily color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper) or by specialised appliances. A coffee roaster is a special pan or apparatus suitable to heat up and roast green coffee beans.
Grinding
The whole coffee beans are ground, also known as milling, to facilitate the brewing process.
The fineness of grind strongly affects brewing, and must be matched to the brewing method for best results. Brewing methods which expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans which are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of fineness, uniformly ground coffee is better than a mixture of sizes.
Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.
There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.
Burr-grinding
Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's etherical oils, which are then easier extracted during the infusion process with hot water, making the coffee taste richer and smoother.
Both manually- and electrically-powered mills are available. These mills grind the coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine particles that clog filters.
These mills offer a wide range of grind settings, making them suitable to grind coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Many burr grinders, including almost all domestic versions, are unable to achieve the extremely fine grind required for the preparation of Turkish coffee; traditional Turkish hand grinders are an exception.
- Conical burr grinders use steel burrs which allow them to grind effectively while rotating relatively slowly, usually below 500 rpm, reducing frictional heating of the ground coffee, thus preserving maximum aroma. Conical burr grinders are quieter and less likely to clog than disk grinders.
- Grinders with disk-type burrs usually rotate faster than conical burr grinders and warm the ground coffee a little by friction, manual models less than electrical. They are cheaper than conical burr grinders, and are well suited for grinding small amounts of coffee (with no time for heat to build up) for home use.
Chopping
Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm), either in a blade grinder designed specifically for coffee and spices, or in a general use home blender. Devices of this sort are cheaper and longer-lasting than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes where ideally all particles should have the same size, right for the method of brewing. The ground coffee is also warmed by friction.
Blade grinders create “coffee dust” that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding coffee for use with pump espresso machines.
Pounding
Turkish coffee requires that the grounds be almost powdery in fineness, finer than can be achieved by most burr grinders. Pounding the beans with a mortar and pestle can pulverize the coffee finely enough.
Roller grinding
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and industrial scale coffee producers.
Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.
Brewing
Coffee can be brewed in several different ways, but these methods fall into four main groups depending upon how the water is introduced to the coffee grounds.
If the method allows the water to pass only once through the grounds, the resulting brew will contain mainly the more soluble components (including caffeine). If the water is repeatedly cycled through the beans (as with the common percolator), the brew will also contain more of the relatively less soluble, and bitter-tasting, compounds found in the bean, but less ground coffee will be required.
Water temperature is crucial to the proper extraction of flavor from the ground coffee. The recommended brewing temperature of coffee is 200 °F (93 °C). If cooler, some of the solubles that make up the flavor will not be extracted. If the water is too hot, some undesirable, bitter, elements will be extracted, adversely affecting the taste. If coffee is heated to boiling point only very briefly, the taste will be little affected; the longer it is kept at a high temperature the worse the taste becomes.
The usual ratio of coffee to water for the style of coffee most prevalent in Europe, America, and other Westernized nations (evident in publications such as textbooks on coffee and instruction manuals for drip-brew machines) is between one and two tablespoons of ground coffee per six ounces (180 millilitres) of water; the full two tablespoons per six ounces tends to be recommended by experienced coffee lovers. The fineness of grind and method of brewing affect the strength.
Brewed coffee kept hot will deteriorate rapidly in flavor. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in America or Europe, with Frappuccino being commonly available at convenience stores and grocery stores in the United States.
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some grind beans automatically before brewing.
Boiling
Despite the name, care should be taken not to actually boil coffee for more than an instant because it becomes bitter.
- The simplest method is to put the ground coffee in a cup, pour in hot water and let it cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of Indonesia. This method (known as "mud coffee" in the Middle East owing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup) allows for extremely simple preparation, but the drinker must be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee (which can be avoided by dribbling cold water onto the 'floaters' from the back of a spoon). If the coffee beans are not ground finely enough, the grounds do not sink.
- "Cowboy coffee" is made by heating coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was u
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