For true enthusiasts, the question of how to make the perfect cup of coffee leads to intense debate. Does that perfect cup of coffee exist at all? And even though the coffee experts will probably never agree, they do agree on a number of things. One thing is for sure, the best coffee is one that is freshly brewed from the best coffee makers.
Coffee Makers Decoded- Kitchen Conundrum
Such as the added value of quality coffee. Coffee is grown in the shade of trees not only helps to protect ecosystems but it also usually has a superior taste. Or that it is better to just buy a supply of coffee beans for five to seven days and to store them at room temperature in a glass or ceramic pot with a rubber cap. And so not in the fridge! Of course, it is obvious that grinding your own beans before you make the coffee makes for better coffee. But beware, according to experts you have about five minutes before the coffee starts to become muffler again.
From filter to cafetière
But then you have different methods. Which yields the best coffee? Some still swear by the old-fashioned method of pouring water on ground coffee in a filter. Or what about the French style, the cafetière? Briefly lower the coffee into the boiling hot water for a few minutes and then press the metal filter down. The Italians came up with the percolator, the metal coffee pot that you put on the fire, while the Turks and Greeks have a completely different style of making coffee. Do not drink the coffee grounds on the bottom, you need them to predict the future with. And of course, there are people who prefer iced coffee, especially in the summer.
The bean is the basis
What do coffee experts in the Netherlands think is the best way to make coffee? We asked a number of coffee roasters with whom we collaborate. To get the perfect cup of coffee, it is of course always about the raw bean, says Gerrit Hesselink van Hesselink Koffie: “My favorite coffee country is Guatemala. Regarding taste perception, I also love Indonesia, especially the espressos are true to taste bombs (bonbonnetjes): slightly heavier roasted but not too dark so that the fruit tones remain pleasantly present.
After a few days of rest you must, of course, grind the coffee fine and fresh and dose it correctly, advises Hesselink.
“A nice and clean filter carrier is also important here and that you make sure that your machine is also nice and clean. The temperature must, of course, be adjusted properly. Then you put the filter carrier under the machine, perhaps preheat something, and you can prepare the espresso. If it comes out a bit syrupy, you know you have the right setting. The aromas rise from the cup. Delicious !! When the espresso cup is half-filled, you can once again shift the aroma and then enjoy the first sip! Of course, it tastes even better if you know that this coffee is Rainforest Alliance certified. ”
Also from Eddy Kreischer from Moliendo caffè by Espressissimo preference is given to espresso:
“Preferably a blend of the best single origins from Brazil, Nicaragua, and Ethiopia. In the morning I make an exception and I drink my coffee with boiled milk. As the day progresses I grind the coffee finer and the cups of espresso automatically become ristretto. Quite classic actually, but perfectly executed that is the best method for me. ”
A holy grail
But does it actually exist, that perfect cup of coffee? “You don’t know the ‘perfect cup of coffee’, but you look for it,” says Lammert Brouwers of Brandmeester’s. “You don’t have the perfect cup of coffee, just remember. The perfect cup of coffee is a sad desire because you have tasted it somewhere. ”
Coffee is, therefore, a labor of love, he says. “Is there anyone looking for the best flour with the passion of a coffee aficionado or barista? Is there a sugar lover who prepares and carries out his search on a daily basis in the same passionate manner and records his progress on paper? Only coffee is a labor of love, an endless quest for perfection. Perhaps there is a way there, but we will never reach the final destination itself. The ‘perfect cup of coffee’ is nowhere to be bought, it is like a ‘shooting star in the sky’, it always comes as a surprise and unexpected. ”
According to Brouwers, the point in this is that there are infinitely many variables that determine whether the ‘cup quality’ of the coffee is bad, good or almost perfect. Think of the climate, soil, shade in which the coffee plants grow, the harvest, processing, storage and transport in the country of origin. For example, branding, packaging, grinding, dosing, preparation in the country of consumption. “Untraceability propels us to keep looking,” we love, but we suffer. ” The legend of the perfect cup of coffee is, therefore, more like a search for the holy grail. ”
Whichever method you prefer. Choose coffee made in a way that protects biodiversity and improves the livelihood of farmers, workers, and local communities.