New Life

Coffee House

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Truly Great Coffee

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. The plant was exported from Africa to countries around the world and coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce coffee as a beverage.

Much of the lingo you’ll hear in the coffee universe revolves around espresso. A shot of espresso refers simply to a cup of brewed espresso, which is comprised of 1 to 1.25 ounces of water brewed with 7 grams of finely ground coffee. The verb “pull”—as in, to pull a shot—is a holdover term from the early days of espresso when fully manual machines had levers that baristas (espresso bartenders) had to manipulate to brew the espresso. Once the shot has been pulled, the leftover grounds, squashed into the shape of a thick disc and ready for disposal, are often referred to in slang as a “spent puck.”

Introducing

Pour-over Coffee

taste.

The pour-over brewing method is one of the fastest and most efficient methods of brewing coffee, producing a cup somewhere between french press and auto-drip. This method is also known as the Melitta process, after a German Hausfrau, Melitta Bentz (1873-1950) of Dresden, who originated it in 1908. The Melitta Company, which she founded and in whose operations she remained involved till her death in 1950, is widely believed to have done more than anyone else to popularize the pour-over method of brewing coffee; as a direct result, it has become one of the most widely-employed of all "hot brewing" methods!

HOW TO BREW

Fresh, clean, cold water to start.
Fresh roasted, quality whole bean coffee. Don't grind yet!
Coffee is best brewed at temperatures between 92 and 97C, or about 192F and 204F. Guess what - a kettle, just off the boil, once poured, is at the top end of this temperature. Air cools the first bit real quick.
Your starting measurement is this: 7 grams (1 tbsp) of ground coffee for every 120ml (4 ounces) of water (keep in mind, this is just your start - feel free to experiment with the ratios)
Once the kettle is near boil, that's when you grind - try to time the measuring of your coffee to your brewer with the kettle coming to boil. Ground coffee loses a lot of its aromatics and other stuff in the first minute after being ground.
Stir! Stir the brewing mass while it's up top (called the slurry), and stir the finished pot.
Only brew what you can drink in 20 mins or so.
Don't reheat coffee.

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