Coffee Channels mascot; Nerdy Bird

The Coffee Channel mascot, who will bring expert news regarding the world of coffee 

The Coffee Channel is introducing its own mascot, who will bring relevant news from the world of coffee; its the Nerdy Bird. This owl hunts for great coffee news in the twilight hours around dusk and dawn. Its a rare bird, which thrive best by itself and within a world of expert knowledge.

Rumors has it, that the Nerdy Birds first news delivery will focus on the Rocket Espresso V2 machines from Italy. We will find out for sure tuesday the 24-04-2012.

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// Hendrup

Hario v60, part II

Preheating and wetting the filter

When getting ready for a pleasant drip coffee from the Hario v60, you need to place the dripper onto your cup and place a Hario filter in the dripper. Afterwards you can pour some hot water into the dripper, causing a moistening of the filter and meanwhile preheating the dripper and cup, which could make a difference in the taste (depending on who you might ask).

Next off is placing the right amount of ground coffee.

Depending on how many cups you are brewing the applied ground coffee must be adjusted, exemplified; the Hario v60, two cups enables brewing of one to four cups of drip coffee, were a scoop the following measurement spoon equals the right amount of ground coffee per cup.

The larger question is how course should the used coffee be? Well about three to six minutes is the ideal contact time, but why such a big spread? This allows you to develop your own personal taste, but also when you grind finer for drip there is a double effect, because the grind slows the flow - but it also increases the contact area between the water and coffee grounds.

I found when brewing four cups, which this brewer is capable of, I ground slightly coarser, still a fine grind, but just less fine, so that my entire batch was ready in six minutes. When I only needed to brew one cup, I ground superfine, but it still took less because there was less water to run through the grounds, so I had to grind very fine, almost a powder. Due to the increased ground surface exposed to hot water, I got the same strength in about four minutes.

Preinfusing the ground coffee

The coffee ground is equally distributed in the filter and then topped with some hot water, just covering the entire surface of the coffee. This small amount of coffee shall extract with the coffee for about 30-45 seconds and afterwards the water can be poured slowly, adapted to the water flow.

Coffee extraction

The key thing when using the Hario is to control the water flow as much as possible, because the Hario v60 wouldn't help you on that bit, causing you're all alone making it right. The above picture shows the extraction process, where the small amount of hot water has been applied and is extracting for about 30-45 seconds.

Water flow of the Hario v60

I must admit that I prefer a slightly fine cup, leaving a brew time about three to four minutes, which is causing a quick water flow through the dripper. NOTE: If you want to delay the water flow, pour less water in the dripper, because if you add a lot of water it will create a pressure and push the water through quicker.

The drip brewed cup using a Hario v60

The Hario v60 does a great job producing a proper coffee, that being said it has the capability to produce splendid coffee, but do you master it? Its actually up to you, if you don't know how to adjust the brew/extraction process nor determine how you would prefer your cup, this brewer will not be in your favor. Keep in mind that you can grow with this dripper, because you can always adjust a little bit - in other words a learning process. A cheap learning process.

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// Hendrup

Hario v60, part I

Hario v60, two cups in transparent plastic

I just purchased the brilliant Hario v60, which represents some of the slow brew movements on the coffee market, meaning brewing one cup a time. There has been a strong trend to maximize coffee machines to brew a large capacity and afterwards keeping it warm along as you drink it. Nevertheless people have realized that the manual drip brewing gives a superb extraction and therefore easily keeping the coffee well-balanced instead of over/under-extracted.

Front facing of the Hario v60 box

What makes this particular Hario dripper popular compared to others? Well the power of this dripper is the bottom, where the coffee exits. Traditionally its a tiny hole, which allow the brewer to regulate the water to help control how long the water is in contact with the ground coffee. Exemplified, it the water goes through too fast - you end up with hot brown water without much taste. If the water is running too slow through the coffee, the result will be bitter coffee. This particular Hario v60 has quite a huge hole, leaving a minimum control of the flow at all (This allows you to grind super find, which can be a fantastic thing and taste experience).

Hario v60, two cups transparent plastic

The Hario dripper is designed for your own coffee, leaving preground coffee running too fast through and causing a under extracted cup. The essential key is to grind fine enough to slow the drip, ending up with between three to six minutes of contact time between the water and grounds.

The filter is an extension of the philosophy of the exit hole, cause the filter is designed to encourage the water flow, not to hold it back. Again, this will encourage to grind finer than regular filter coffee. The filter paper is designed to be practically transparent, which is quite different compared to the Chemex´s, which seem thicker and slower.

Illustation of the exit hole and brewing technique of the Hario v60

The Hario also have these swirling fins inside, but I'm considering if the have a purpose besides contributing to the general design, because I seriously doubt that these fins encourage a specific flow in any significant way.

Hario v60, part II will highlight the brew method when using the dripper.

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// Hendrup

Coffee tree

I have just bought a coffee three at the local market, where it was standing around between fruits and vegetables in a coffee cup in a variety of colors. I was immediately intrigued by this small wonder and had to buy a tree to complete my coffee corner. I don't expect to receive any useful beans harvest from this small tree now or in the future, because I have heard that it takes many years to develop beans useful for coffee, but if it happens I will be delighted.

Purchased coffee tree

Nevertheless this small coffee tree was essential and a great way to learn about the development of the beans and especially for 30 DKK ($5) I couldn't resist. Hopefully I will be able to report about small red coffee berries within a couple of years :)

// Hendrup

Homemade drip tower, part II

Extraction process of the cold brew

The extraction time for this cold brew was around 10 hours, which I think were a little to long considering the low amount of water. The taste was a little too concentrated for my taste, but if mixing with hot/cold water nor milk it could be perfect, but I like it straight.

Nevertheless I kept a stabile drip through the entire process, thanks to the use of glad wrap (about one drip per second). This was contributing a constant moist coffee grounds, which worked perfect with the Aeropress filter set to distributed the water when entering the extraction chamber.

Extraction process and the entire used drip tower

In comparison to my previous attempts on cold brewing, the french press was indeed the best method in pursuit of achieving the right consistency and development of flavors. Also this current set-up with the use of Aeropress, french press and Syphon is quite time-consuming when assembling, therefore the french press is a lot easier to use and a more forgiving.

The french press method is more forgiving, cause of the unimportance of correct grind size and amount of water, were in comparison to the homemade drip tower all has to be in order.

Brewed coffee elixir, close up

The coffee elixir extracted from the homemade drip tower was more sirupy than brewed in the french press, which is indicating that the extraction time was more concentrated because of the one drip per second ratio. This leaved a clear mark on the taste of the brew, which was a bit more strong than previous attempts, therefore most suitable for mixing. The flavors were mostly overwhelmed with a strong coffee flavor, I suspect the used Syphon cotton filter for leaving traces of coffee flavors.

In my opinion I would rather brew in a french press, because I think its more easy going, as for first timers and more suitable in taste for the general audience. BUT if you prefer strongly made espresso and so on, maybe this drip tower would appeal to you. I have tried a tasting from the Hario drip tower, which was similar to the french press brew of my own, but maybe I will find a way to optimize this homemade drip tower.

// Hendrup

Homemade drip tower, part I

Combination of the Aeropress, Bodum french press and Hario Syphon brewer

I have been seeking some different cold brewing solutions (drip tower) and they all had in common that they were quite pricy, therefore I have found a post regarding making your own drip tower using a Hario Syphon/Siphon and a Aeropress. I have previous tried to cold brew using my Bodum french press with great success, so I am curious how different taste a drip tower could produce especially when considering the price tag.

Als set-up

The originally post regarding home made drip tower;

I want to play with a cold drip but I´m not ready to pay $300 yet :) Si I had a look around at the assorted coffee bits I´ve got and came up with the picture attached. 

For my dripper I´ve got an Aeropress brew chamber with a metal filter covered in glad wrap with a few holes poked in it, which is giving around a drip a second (but not very dependably). 

For the brew chamber I´ve top part of a Hario TCA2, with Hario filter, held by the Hario stand. 

Then I drip in to a cup / jug whatever. 

First attempt I´m trying 30gms to 250mls, looks like it will be finished in around 3 hrs, quicker than I wanted. 

Any recommendations for coffee /water / times? Writen by Al, Australia

First off, lets start by responding on Als question regarding the amounts of components in cold brewing, hereby referring to coffee versus water and extraction time. There is a lot of guidelines when cold brewing, but a good rule is 10 gr. of ground coffee per 120 ml water, depending on your grind setting. I personally use a very coarse setting, when cold brewing in the french press, which leaves a medium flavor, not as concentrated/strong, because I can drink it straight.

Hario suggest that the ratio is 12 gr. per cup (110 ml. water), but then again it fairly depends on how strong you would prefer your coffee elixir and if you are mixing it with cold water, milk or ice. The extraction time should be around 10-12 hours, which is about a night in the fridge. I usually place the french press in the fridge around 8 o´clock pm. and stopping the extraction process at 8 0´clock am.

Extraction process

I use quite the same set-up as Al in his description, but nevertheless I will shortly describe it; I use the Aeropress chamber for drip bowl using the normal plastic filter (included in package) wrapped in glad wrap which I poked with a single hole, in the middle. The brew chamber is made of the ordinary Hario TCA-2 brew chamber, but I added a Aeropress paper filter on top of the ground coffee to ensure a fair distribution of the water. The Bodum french press will be used as a jug to collect the coffee elixir.

Saturday the Homemade drip tower, part II will be published, but our Facebook-site Facebook.com/CoffeeChannel will contain some previews.

// Hendrup

Chai Latte

Zuma, Spiced Chai

I recently bought some chai powder in use of producing some sweet chai latte, the untraditionally and easy way. When I write easy/untraditional way it simply means that traditional chai is produced on black tea brewed with hot water. This concentrated tea is then mixed with frothed nor heated milk and a basic, traditional chai latte is made. The tea shall mix with hot water for about five minutes, leaving a long preparation time, therefore a lot of powder and sirup mixtures has arisen.

Pouring, adding and stirring

Its actually simple to produce this drink when using the chai powder, because all that required is measuring the right amount of milk versus chai powder, combined with a little stirring. The mixture of powder and milk is hereafter frothed by use of a espresso machine, to create micro foam and heat the milk.

Pouring the final Chai Latte

When the drink has been proper frothed, its ready for pouring and enjoying. I have enclosed a little description of the popular chai latte sirups and powders below;

"Liquid "chai concentrates" have become very popular for their convenience, as these spiced, sweetened tea-based syrups merely require dilution with milk, water, or both to create a flavorful hot or cold beverage. Most coffeehouse chains use commercial liquid concentrates instead of brewing their own chai from scratch. Dry powdered or granular mixes similar to instant coffee are also commercially available.
Both dry instant mixes and liquid concentrates can be replicated at home. A liquid concentrate can be made by brewing an unusually concentrated pot of highly spiced tea, so that the dilution of a small amount into a cup of hot water or a glass of cold milk results in roughly the same concentration of tea as in a normally-proportioned brew; e.g., to make a syrup from which one ounce suffices to make one eight-ounce cup of normal chai when diluted, brew tea (and the proportional quantity of spices) at eight times normal concentration.
Similarly, unsweetened iced-tea powder can be tailored to individual taste with powdered spices, sugar, and (if desired for convenience and texture) dry nonfat milk and dry non-dairy creamer; the result can be mixed with hot water to produce a form of instant chai. This form of dry mix has certain disadvantages, however: the powdered spices may leave a grainy residue at the bottom of the cup, and it may dissolve poorly in cold water, especially in the presence of dry milk/creamer powders." Wiki

Frothed Chai Latte

Chai contents

   

"The traditional chai is a spiced beverage brewed with different proportions of so-called "warm" spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or karha. For example, most chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, peppercorn, and cloves. In the Western world, using all spice, to either replace or complement the cinnamon and clove, is also common.

Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a "heat" to the flavor and the medicinal aspect of the drink. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

For example, in Western India, fennel and black pepper are expressly avoided. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavorings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added.

Other possible ingredients include nutmeg, coriander, rose flavoring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, also considered a "warm" spice in Ayurveda and traditional Chinese (and European) medicine/cuisine, is also preferred by some people." Wiki

// Hendrup

French press Cold brew, part III

Pouring the cold brewed coffee

 The cold brew was made of the Colombian Supremo bean, which I will include a review of. NOTE: The taste description will in this review be based on a cold brew method, were a minimum of acid and oils is extracted, therefore a normal fast-brew process using hot water will affect the cup in another taste direction.

Colombian coffee, general;  

Colombian coffee sold without a qualifying market name usually originates with the National Federation of Colombian Coffee Growers, a mammoth, nationwide growers cooperative association celebrated for its sophisticated control of quality, its progressive social programs and until recently its successful marketing campaigns starring the photogenic Juan Valdez. 

Supremo designates the highest grade, Excelso is a smaller-beaned, more comprehensive grade. Such generic Colombian coffee tends to be balanced in flavor, richly acidity, authoritative, and relatively full-bodied. It may on occasion display winey tones or a lush, flirt-with-ferment fruitiness that many coffee drinkers enjoy, but some coffee professionals deplore.

Colombian coffees from exporters and mills not associated with the Colombian Federation are often more distinctive than the general federation coffees and may include smaller lots from trees of the traditional "heirloom" Typica and Bourbon varieties marketed by specified estate, mill or cooperative.

The most famous coffee label of Colombia

 Who hasn´t seen the countless newspaper, magazine and television advertisements proclaiming 100% Colombian, means fine coffee; whats more, most everyone knows the logo too - Juan Valdez and his burro. But what exactly does 100% Colombian mean?

Well, all that high-dollar marketing is based on at least some truth - Colombia produces some of the finest coffees in the world. Interestingly however, Colombia is only the second-largest producer of coffee beans although it is a leader in the cultivation of fine Arabica (gourmet quality) coffees. 

Arabica coffee trees produce the best tasting coffee, as opposed to their Robusta cousins. This species of coffee tree prefers high altitudes and cooler climates which results in a much slower maturation cycle for the coffee beans. This delayed maturation allows the flavors in the coffee cherry to intensify, producing a bean with a more developed, you might say personality.

Green versus roasted Colombian Supremo

While there are many versions of the origin of coffee in Colombia, it is generally believed that Jesuit Missionaries brought Arabica coffee trees to the Orinico region of Colombia in the early 1800s. Today, while the cultivation of coffee in Colombia is widespread, the typical Colombian coffee plantation is less than eight acres and is family owned and operated.

Colombian supremo;  

Personally, I prefer to pay a few extra dollars per pound for a good Colombian Supremo gourmet coffee because its clearly better than the granulated brown stuff that comes in cans from the grocery store. The fact that both the gourmet coffee and the inferior canned coffee are both technically 100% Colombian", says the market line, but its not necessarily a gourmet quality to gourmet quality comparison.

This coffee is medium strength and sweet tasting with a superlative flavor and delightful aroma. The name Supremo comes from the size of the bean. Supremo beans are slightly larger than the decreasingly small Excelso, Extra and Pasilla beans.

The flavors of the final cold brew was stunning, its was a mix between a soft drink and a iced coffee. The sirupy from the drink made it very pleasant and I could only imagine that it would be perfect when summer arrives. The mainly flavors were; caramel which was very prominent and some notes of orange in the aftertaste.  

Sirupy cold brew, final brew

I would definitely suggest that you try out this brew method, because either you like the sirupy cold brew nor you abhor it. Nevertheless you will gain an extraordinary taste experience! 

// Hendrup 

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French press Cold brew, part II

Filtering the french brewed coffee

Over a thousand years ago, coffee has been the beverage of choice to countless millions for getting a start on the day. Brazilians love their coffee so much that the term breakfast is "café da manha", literally translated as coffee of the morning. The method of brewing coffee has changed only slightly in the past millennium and remains much the same across cultures; steep the beans in hot water to extract their caffeine and flavor.

That changed in 1964 when a graduate student by the name of Todd Simpson developed a method of cold brewing coffee. He went to develop the Toddy Coffee Maker which at its core is a gravity-fed brewing system. The result is much more potent than a normal brew and has nearly 70% less acidity. Writen by Sean

The filtering of the brewed coffee, close up

This project started off by some inspiration from my local coffee shop, cause they were offering the newly imported Hario drip tower at staggering 1.700 DKK ($295). I personally hadn't tried any cold brewed coffee before and were curious about how the taste would develop when using cold water.

One day the owner of the coffee shop had made a pot of freshly brewed cold coffee (brewed for eight hours) and I took my first sip. The flavors was just magnificent! It was very sirupy and sweet without any bitterness at all, a completely renewed summer drink. 

Slowly filter of the cold brewed coffee

 I therefore started investigating if I could build my own drip tower at a lower cost, but I found a webpage delivering a method of using a french press, which I already had. PERFECT!! I went grinding some freshly roasted beans and poured them over with could water in the french press. The mixture was placed in the fridge for 12 hours, when I finally filtered the cold brewed coffee. 

Almost done filtering the cold brewed coffee

 The cold brewed coffee was filtered through a normal coffee filter into a pitcher. This took a while because the brewed coffee had a very thick and sirupy texture, leaving a slow pass trough the coffee paper. 

In the next French press Cold brew, part III I will describe the final result and judge wether the experiment have been a success nor a failure, stay tuned.

// Hendrup

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French press Cold brew, part I

Filling ground coffee with cold water

Ok, your first response to "cold-brewing" was probably "what the.... you can't cold-brew coffee!" Everything you hear about brewing coffee, and particularly espresso, talks about getting the temperature hot enough to do the job right.

But when we talk about applying heat to coffee, we are really talking about fast brewing or brewing-on-demand. We are talking about extracting the flavor elements quickly. That is NOT always necessary, though. If you are willing to do your brewing in advance of when you want to drink your coffee, the cold-brewing is an option.

Cold brewing takes time. However, it dissolves through the grounds only certain elements of the coffee. Surprisingly enough, about 90% of the flavors elements and the normal caffeine content come through this way, while only about 15% of the oils and acid will. it WILL change the taste of your coffee, but not the way you might think. It will strongly concentrate those most volatile flavor elements that most people like, making "super-flavor" coffee. The flavor elements you like about a given coffee will probably be up to twice as strong, yet the overall brew will have far less bite and acidity.

Is this a good thing? For people who like the acid and bite, which is part of the attraction of strong coffee, they may not like cold brewing. Other people take one sip and say "Oh my god, that is fantastic." My recommendation is simple; Try it once or twice and see if you like it. Also different varieties will respond to cold brewing differently, so it´s hard to predict. Writen by; Melanie Brault

Placing the french press in the fridge

What I did, was simply to grind some very coarse coffee and pour it into my large french press, seen at the picture above. I have seen a statement saying to use espresso ground coffee, but I thought that it would be to strong, because it would brew about 12-14 hours.

Next up was the filling with the cold water, I took the french press to the kitchen table and filled the french press. I used the normal serving for normal french press, so it would be easier to correct, if it was to strong nor weak. Final step was placing the entire french press in the fridge and waiting until it had brewed.

Watch along friday, when I take the french press out and take a sip!

// Hendrup

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