Melbourne is pretty significant when it comes to coffee. You could definitely say we’re on the world map. Most Melbournians start there morning with a good old fashioned latte; 43.5% in fact (according to Australian Bureau of Statics in 2014). Whether it’s a Latte, cappuccino or flat white they all start with an espresso shot. But espresso is not the only way to brew your morning cup. Today we are exploring 5 brewing methods made popular from cultures around the world.
This is the grandfather of all brewing methods. Pouring hot water over ground coffee beans. It’s as simple as it comes and hugely popular among American culture. This method is considered one of the healthiest as the beans cholesterol filled natural oils are filtered out in the process. The downside is these oils are responsible for trapping flavonoids which are chemicals that give the coffee it’s bold, earthy flavour.
Dutch coffee is essentially cold drip. If you’ve ever been to a café in Fitzroy, then there’s a good chance you’ve heard of or experienced a cold drip coffee. Cold drip refers to a brewing method in which ice cold water is dripped over freshly ground coffee for somewhere between 3 to 6 hours. The use of cold water has quite a few benefits that compensate the longer brewing time. Dutch Coffee doesn’t oxidize much making it easier to taste the subtle fruity flavours. The absence of oxidation means a lower acidity and less bitterness in comparison to hot coffee brewed with the same beans. Dutch Coffees tend to be more complex and have fuller body than cold brew coffees.
The French Press is a low tech brewing method that lets hot water steep over coarsely ground coffee for 3-4 minutes before pressing down the filter and serving. A French press works best with coffee of a coarser grind and the longer and more thoroughly your grounds are steeped, the higher the caffeine content in your brew. Unlike paper filters that take out the flavour and oils The French press does not allow you to miss any of the grounds. This means you are getting complete saturation of the coffee and oils. The end result is a highly aromatic cuppa with a stronger more astringent taste.
The Phin Press is big in Vietnamese culture. The Phin is somewhere between a French Press and drip coffee using percolation instead of pressure to convert the water and beans into coffee. Phin filters contain a chamber in which the hot water is poured. The water then drains through the grounds, picking up volatile compounds and coffee flavours and infusing them into the coffee producing a rich bold flavour. This press is also popular for use in Vietnamese and Thai Ice Coffees.
Turkish coffee is a method of infusing finely ground coffee in nearly boiling water. What’s specific to the Turkish brewing method is the grind size which is super fine (almost a powder). Turkish coffee can be brewed in water or milk but the aim is to simmer and not boil. Turkish coffee has the fullest body of all brewing methods and is often quite bitter. When served plain the coffee is traditionally accompanied by a sweet such as a piece of candy or lokum (Turkish Delight)