The Brew – Deconstructing Coffee | How to Make Everything: Coffee

The Brew – Deconstructing Coffee | How to Make Everything: Coffee


I know basically nothing about coffee when I go into a coffee shop most times I have no idea what I’m ordering let me change that so in these three episodes I’m breaking down learning the three most important aspects of making that perfect cup of coffee the bean the roast in the brew roll last step of the brew I turn to Jackson at Pease coffee to learn several unique possible ways to brew coffee and then what differences they’ll make to the final taste first thing you’re going to do when you’re making coffee is we’re going to measure your ingredients grind the coffee and to keep the water going to get the coffee and the water to hang out together for a certain period of time and then we’re going to take the water and the coffee away from each other which is going to result in brewed coffee beverage what you’re going to see is a very very subtle difference between them okay we’re going to see is that the course of a filter get is the more kind of dirty the coffee is it’s going to have a bigger body but it’s going to have less nuance to it it’s just going to have it in your face single note back coffee taste while if you have a thicker paper filter or something like that it’s going to be a much cleaner taste it’s going to have less body it’s going to have less heaviness in the mouth but the flavors are going to come through a lot clearer steps to brewing espresso our strip first off remove your portafilter wipe it clean and dry because this thing has some moisture condense within it will run that pump until water comes out of it make sure that everything is going through at the right temperature okay when to dose when to tamp you just want to compress these grounds until they can’t be compressed any further the hallmark of the espresso machine is that it brews with very high pressure because if it’s not tamp evenly it’s going to find a point of least resistance and brew through that you want everything to extract evenly latch that in start that up see how it’s flowing completely evenly through the brew bed mm-hmm that is exactly what we want to see with an espresso coffee so to stop the pump when the scale read 50 grams right up near the top here mm-hmm and that took about 27 seconds so we’re right in the ballpark of where we want our extraction to be notice that it has a nice thick golden crema on top your deep freshly roasted coffee has co2 gas present within it and in the pressurized system of an espresso brewer it’s going to actually extract that gas along with it to create kind of a foamy head espresso is known for being like a butt shot of caffeine right exactly it’s it actually have more caffeine or just concentrate cup of coffee Alex for Alex absolutely it’s going to have more caffeine first off hit this with hot water just to warm the whole thing up this way when the hot water hits the beans it’s going to keep things at the temperature we want it to be for the purposes of the brew set my timer for six minutes adding that French press ground coffee I’m going to start the timer as soon as the water hits the coffee and they hit that with just enough water to saturate it and give it a quick stir this paddle and then I’m just going to add water until I hit 800 milliliters 800 milliliters is also 800 grams of water because the metric system is awesome alright so what I’m going to do now is set that filter just below the surface of the beans so while we’re waiting for this we can go ahead and do a chem X as well so I’m going to drop the coffee in there kind of even it out first thing we’re going to do is hit this just a little bit of water for what’s called the bloom I mentioned how fresh roasted coffee has co2 present in it there’s that bubble right there that’s that co2 gas escaping in filter coffee this is kind of an impediment to the brewing process this bloom so once we’ve got the bloom going done swelling I’m going to go ahead and hit it with some water brews going to settle down just a little bit and then I’m going to pour slightly higher in order get those grounds that are on the sides to kind of wash away you can see how the slurry is getting lighter as I go that’s because more grounds are floating down to the bottom so there we go we can see that that slurry is kind of breaking up a little bit it’s not all an even tan shade of bubbles eventually you’re going to start seeing holes in the bubbles that’s our sign that we can just finish the pour I’m going to pour until I hit 500 grams of water I’m just going to walk away so we’re now three two one blast off so when we’re done what you want to do that now is kind of pop this filter just a little bit we’re going to push it down and pull it right back up these grounds are going to cascade from the top down to the bottom once they’re cascading down to the bottom they’re released all their gases they’re all completely done with now you can just push it down very gently so here is a French press hopefully your palate isn’t completely blown out by that espresso but it’s going to taste a lot lighter than the espresso even I see as the coffee settles a little bit of the silt is kind of settling to the bottom of the cup that’s going to give it a little bit more body a little bit more chew to it but again it’s going to muddy those kind of aromatic flavors you want to taste the Chemex we’re done dripping through with that yeah I’m curious the trellis so I feel like any coffee hipster friend I have as one of these yep so you can taste that zing of the acidity just a little bit more and you can kind of get some other flavors in there I think I’d probably say like the Chemex is a little bit better yeah but yeah barely knows the difference alright nothing at US coffee nerds are always about that little bit better that’s why they have one of these things now we’re going to brew a couple of brewing methods that involve open flame here first off let’s do a Turkish coffee shall we also occasionally know this Greek coffee or Arabic coffee it’s brewed using this guy right here it’s called an e brick and it is probably the oldest continuous used method of brewing coffee so what we have is our super-duper-duper fine ground coffee we’re also going to add two teaspoons of sugar and it’s going to I kind of mitigate the bitterness of the brew because we’re also by definition going to kind of over extract it going to hit this with about 60 grams of water just about two ounces get it over the flame bring it close to a boil it’s going to kind of fizzle and burble go ahead and dip that probe into the coffee and hit that green power button on there for me oh there it is there it is a ho-ho kind of see it typical instructions tell you to do this two to three times just drop the whole thing in there grounds and all what you do with this is you let the ground settle just a little bit mm-hmm for a minute after service well I mean it’s right right is a drink meant to be savored you drink it very slowly tiny little sips at a time definitely taste of sugar has that similar thickness and richness as the espresso day right right yeah it’s good good deal I just did sugar yeah I like sweet things yeah so what is this apparatus so this apparatus everybody who sees this the first time ass is not a bong or something it’s not a bong so we’re going to start out we have 350 grams of water so I’ve got this little spring on here that’s holding the filter in place set that in here open that flame up get it under there so you can see some saturation happening at the top just beginning to force it into the top so the water in here is turning to steam forcing the water that’s in the bottom through the center into the top I’m going to start my timer just like I did before two minutes get everything evenly saturated alright we’re at about a minute and a half out it’s about where we want it to be so I’m going to do now is remove the flame I’m going to actually cover the bottom with this cold towel uh-huh there it goes so the steam that was filling this headspace is condensing into water that’s creating a vacuum that’s sucking with coffee through the top into the bottom and the taste of that and I’ll have myself a taste as well it’s been a while since I’ve had a siphon brew so again it’s got a little bit of that zing that same acidity the Chemex has been a little bit less than that and a little bit more of that kind of muddy your dirtier kind of flavor that you got from the French press again that’s all due to the filtration everything else is just mechanics to get to this level of extraction it’s it seems pretty similar to the Chemex yeah I could barely tell the difference being the French press in the comics so right hard to tell for sure it seems even closer and again the difference is going to come from the kind of coffee as long as you have the method of brewing down you’re gonna be pulling the same kind of stuff from the coffee no matter which method you use I can brew you a good cup of coffee using the cheapest like piece of stovetop cookware and a sock as a filter just as long as I can get the water to the right temperature saturate for the right amount of time and get the grounds afterwards thanks to Jackson and I know several possible ways to brew coffee through these pass through the episodes I’ve now examined some of the most important aspects that go into making a perfect cup of coffee and I feel like I’ve managed to learn a lot the next time I go into a coffee shop I think I might actually know what I’m doing all the wisdom I’ve gathered from these experts along the way will also be put to use in my next video and I go forth and attempt to make my own cup of coffee entirely from scratch so be sure to check that out next and as always be sure to subscribe support us on patreon so we can keep making awesome content like this thanks for watching you

85 thoughts on “The Brew – Deconstructing Coffee | How to Make Everything: Coffee

  1. Sitting here grinding with a handmill and about to make a Chemex, GET ONE! They really are worth it, not to mention they actually keep one in the museum of modern art in NYC!

  2. Could you please go back and add as a caption how much coffee grounds you used for the french press brew? Also, how many minutes you left the coffee in the french press.

  3. Can I have your permission to add your videos to my blog? I will give you all credit for your excellent interviews. Thanks for letting me know!

  4. I want to see a how to make a wallet. In the series you show how to make the leather, make the needle to sew, make the tools to mold the leather, the stains, and anything else that would be needed.

    I love the video's. And thank you, you inspire me to make more things on my own things and to look at things with more respect for how much work it takes.

  5. That hipster barista guy is all psyched about the metric system, yet keeps saying things like "350 grams of water". No one outside of the US that uses the metric system ever said that.

  6. Espresso doesn't have more caffeine than French-press or even drip coffee, a quick 20sec extraction hardly removes any of the caffeine out of the beans.
    When using a French-press, 3-4min is so much time for the caffeine molecules to find their way out of the beans.

  7. there is an Indian way of brewing coffee too! it makes what in India is known as south Indian kaapi, try that filter too! it's a traditional way of brewing coffee in India and Indian coffee are ranked one of the best in the world! the Arabic love our coffee so do Turkish guys!

  8. i love espresso, any other kind of coffee tastes just watered down to me it's disgusting (I'm italian)

  9. The best coffee you'll ever drink is that one cup you'll brew carelessly and without thinking precise ways of brewing it.

  10. New Englanders, have accidentally done the 'chemix' version of coffee brewing for decades when the power was out. Great Episode.

  11. There comes a point when you have to ask. Do I want to be a coffee connoisseur and wait hours for my coffee or do I want it now.

  12. OK, I suspected you were a Minnesotan, now I know. So, I subscribed because I always support my homies. Enlightening episode. Thanks for sharing the great info!

  13. I use about 1/4 the amount of grounds for my espresso than i do for a pot of coffee so there is definitely more caffeine in a shot of espresso than a cup of coffee, i usually get about 6 cups of coffee from 1 pot

  14. HONEST QUESTION!!!
    What type of brew is it when I heat water in the microwave and just add Maxwell House coffee; instant mix?
    PLS dead serious answers only!!!

  15. I personally prefer moka pot for brewing. It works really well for light and medium roasts in my experience, and produces a taste of something between a siphon and an espresso. Large benefit of moka is you can brew it virtually anywhere, all you need is a flame, some water, coffee beans and a hand-crank grinder (which isn't too hard to come by). Also, unlike Turkish, it's virtually unattended, you just throw in some coffee, put it on a flame, and wait. On the road, or hiking in the wilderness, that simplicity really helps, and at home I can swap my hand-crank grinder for a motorized one.

  16. Do what you like with you're coffee but lay off the facts, you're getting them wrong. That water weight ratio is only correct at 4 degrees and coffee is not water and does not weigh the same, try harder.

  17. Espresso maybe doesn't have more caffeine because the brewing time is so short. It doesn't dissolve all that much.

  18. Great video, when it comes to brewed coffees, I indeed time, CO2 evaporation, temperature, grain size, and the bean itself are of the most important aspects. The method is not so much of importance and depends more on personal taste and ease or enjoyment of brewing. Personally I don't get the fuss over pour-overs, and they are overhyped, maybe because some manga nerds love them and fetishize everything Japanese. Whatever filter material they use and how well or how they flush it, I can always taste the filter, I don't think this is should be part of a coffee tasting experience. The other methods of brewing are just as good if you don't mind a bit of "body", I actually enjoy a bit of that dirty, imperfect feel to my cup, it beats having that filter taste.

  19. there is actually a traditional Saudi Arabic coffee that has not been mentioned in the video, it is prepared by brewing the coffee beans, which were roasted until they get a golden yellowish colour, with some dried ginger and cloves .. you should leave it to cook for 25 to 30 minutes in a low to medium heat after bringing it to boil .. when it is finished add some saffron to it and serve it with dates or chocolate.. it is delectable ❤️

  20. This can make a real difference to the taste. Can also make a difference to the amount of caffeine that the coffee has too, more brewing with more water, more caffeine is in the coffee. I love espresso though, can be so good to discover flavour

  21. 2: 36 ounce for ounce means only if you compare 12 ounces of espresso to 12 ounces of brewed coffee. one shot of espresso does NOT have more caffeine than one cup of coffee.

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