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Step aside, barista: how to make a decent cup of coffee at home

Pour-over coffee with a Hario V60: 'This has the best flavour of all the brews, rich and rounded.' Photograph: Before we go any further we preheat the plunger, just as you would warm a teapot in anticipation of a good brew, with a pour of hot water

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Step aside, barista: how to make a decent cup of coffee at home - The Guardian (blog)

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Most of us are lazy when it comes to making good coffee at home, not weighing our beans and water, grinding the beans or timing the extraction. That’s why we drink coffee out. Nolan Hirte, owner of inner-city Melbourne cafes Proud Mary , Stagger Lees and Aunty Peg’ s, admits not everyone wants to do all that, but if people knew how easy it was to make it properly at home, “your coffee would be so much better. In his most recently opened cafe, Aunty Peg’s in Collingwood, Hirte has set up what he calls the Genius Bar. Four different machines – French Press, AeroPress, Clever Dripper and V60 – are set up along a long wooden bench, allowing customers to come in and be trained by Hirte or one of his staff. “It’s free advice,” says Hirte. “There are many factors to making a good coffee but, once you know them, it’s easy to do it. ”. So here I am, a coffee drinker and a lazy one at that. I don’t weigh the water and I don’t always grind my beans at home, so I’m here to learn how. French press We start with the French press, aka the coffee plunger. The grind size is vital, according to Hirte. We are making two cups, and as it’s 15-18g of beans for one cup of coffee (one cup being 250 ml), I weigh out 30g of beans into a silver cup on a highly sensitive digital scale. The bean we use is Ethiopian Yirgacheffe and we use the same bean for each extraction method. Before we go any further we preheat the plunger, just as you would warm a teapot in anticipation of a good brew, with a pour of hot water. Hirte puts the beans that will become our coffee on a grind that is coarser than table salt. I place the plunger on the digital scales, then put in the ground coffee and bring the scales back to zero. I weigh the just-boiled water – 500g equals 500ml – pouring it into the plunger and ensuring all the grounds are saturated. Hirte puts the timer on for three and a half minutes. “Leave it for longer if you want a stronger brew,” he says. Time’s up and we have a delicious cup of black coffee. Drip coffee “This got my mum to stop drinking Moccona,” says Hirte. The Clever Coffee Dripper is a device that makes a single cup of filtered coffee. With the filter paper, coffee and water poured into the dripper, the extraction happens when the dripper is placed on top of the cup and the coffee is released via a weight-controlled valve. It’s like a filter coffee maker for a single cup rather than a large jug. “This allows us to brew quicker – with the press we had to wait four minutes with this – you just press it when you’re ready and get on with it,” says Hirte. This time, I weigh out 14g of coffee, we grind it a little finer than we did for the French press and put the ground coffee into wet filter paper in the dripper. Hirte wets the filter paper, “as we don’t want to taste paper in the coffee”. We put the device on the scale and weigh the water again directly over the ground coffee in the filter paper. We only need 250g of water for the one cup and cover the top of the dripper to let the flavours mingle. After two and a half minutes, or however long you want it, place it on the cup and the valve will release the brew. This device is available in any specialty coffee shop that sells equipment, and retails at $20-$35 or on Amazon. AeroPress The AeroPress has garnered its own loyal following in the last few years and I can’t help but wonder what the fuss is about. Hirte says it’s a quick and efficient method of extraction that gets good results. This time I measure out 12g of beans for one cup of coffee. 1g and Hirte says it’s fine to be slightly over. He preheats the AeroPress and the vessel that will hold the finished coffee and we weigh out the coffee. We put the AeroPress and ground coffee on the scales. As we measure out 200ml of water, he says, “Spot on, and then we give it a good stir. After one and a half minutes we flip the device , “like flipping a cake” Hirte says, and we push down gently on the AeroPress. The extraction is through pressure and it brings out a slightly different aroma again. The name is reminiscent of a rev-head’s souped-up engine but it simply refers to the angle of the cone that filters the coffee. This is 21st-century filter coffee, also known as the pour-over method. This is Hirte’s.

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