Different Methods in Preparing Coffee

This chapter deals with the different methods of preparing a coffee:
Upon the time many different ways of production were established and also introduced. Some you may know, other will perhaps surprise you.

Hand Filtering and Classical Filter Coffee Machine

This way of preparating coffee is probably the most well-known in our regions. One puts the coffee flour in a paper filter and pours hot water on it. The water flows slowly through the coffee flour and reaches then the ground of the filter, to be then caught by a pot.
The result depends on two relevant conditions: First of all the temperature of the water is decisive, which is in the best case approximately 95°C. The second also very important factor is the condition of the filter, which consist of paper, the older one also out of material. The today’s paper filter are used only for one preparation, while the material one’s are used for several preparations. The thickness of the filter has also an influence on the flavour the finished coffee. During the filtration with paper filters aromatic oils can be held back by the filter. They give the flavour its unique taste. Therefore a further filter model exists, the metal filter. Coffee Gourmets prefer it because of its taste neutrality.
The main advantage of the filter coffee machines is the constant temperature and flow rate to realize every time more or less the same results.

Pot Press Stamp Method

It is an old method of preparing an excellent coffee with a full flavour. The coffee flour is given simply to a pot and poured over with cooking water. The time until the coffee is finished depends on the grind stage of the coffee, it is between three and five minutes. Finally the beverage is filtered into a pot. Another method to held back the coffee grounds is the press stamp method: A stamp is put into a pot. The stamp holds the coffee grounds back.

Vacuum Preparation

A further method of preparation is based on the vacuum principle. The water is heated up in the lower part of the pot and a vacuum develops in the upper part. As a result, the hot water rises in the pot and crosses the part with the coffee powder and arrives on the top of the pot as a finished coffee. The resulting coffee resembles the Espresso in some way.

The Espresso Method

An also far spread method of preparation is the espresso method. The water is pressed under high pressure from nine to fifteen bar onto a layer out of finest coffee flour. The temperature lies with 88 to 94 °C a bit under the normal temperature in this stage of preparation. Its unmistakable character receives the espresso through a combination of pressure and heat. Only with correct preparation one receives at the end the espresso-typical foam, which consists of finest air vesicles.

Turkish Mocha

To prepare a real Turkish coffee, one has to give coffee flour, sugar and water (in this order) into a small pot. This special pot made of brass or copper burettes is called Ibrik, its special optics is caused by the long grasp. This mix one has to boil up three times and then peppered with Cardamom. If one boils it too long, the beverage gets a bitter taste.