4.2 Coffee
Objectives
- To prepare coffee by each of the basic methods (steeped, percolated, drip, and vacuum) using the grind of coffee appropriate for each type of coffeemaker.
- To list the factors that determine the quality of the beverage: quality of the ground coffee, temperature of water, design and material of the pot, and preparation technique.
- To describe differences in appearance and flavor of coffee beverages made from coffee beans prepared by different methods of commercial processing.
- To describe differences in appearance and flavor of coffee made with different types of pots.
- To prepare beverages in which coffee is blended with other flavors.
General directions for preparation of coffee:
- Wash coffee pot in hot soapy water. Rinse thoroughly.
- Brew at least ¾ of the capacity of assigned coffeemaker (drip, percolator, or vacuum) for best results from each coffeemaker.
- Use 1-2 level tbsp. coffee for each serving (6 oz.) of freshly drawn cold soft water depending on strength preference (weak-strong).
- Remove coffee grounds and keep coffee hot until served.
- For evaluation, serve coffee in pot in which it was prepared, displaying a sample in a large liquid measuring cup.
Coffee Treatment Directions
- Steeped coffee – Prepare according to general directions, using regular grind coffee tied loosely in a square of freshly rinsed cheesecloth large enough to allow water to circulate readily. Bring measured water in the pot just to the boil, reduce heat slightly, and add coffee. Cover pot and let steep at simmering temperature for about 7-10 minutes.
- Percolated coffee – Prepare according to general directions, using regular grind coffee. Measure water into pot and coffee into basket. Place basket, stem, and water-spreader assembly into pot. Cover and heat quickly just until percolation begins. Lower heat and percolate gently for about 8-9 minutes.
- Electric percolated coffee – Prepare according to directions above. Coffeemaker will stop perking automatically when process is complete.
- Drip coffee – Prepare according to general directions, using drip grind coffee measured into coffee basket. Preheat lower section by rinsing with very hot water before assembling pot. Pour measured, freshly boiling water into top section, and set in warm place while water drips through the grounds.
- French Press coffee – Prepare according to general directions, using finely ground coffee. Pour freshly boiled water over coffee in carafe. Let stand a few minutes. Press the plunger filter through the water, trapping grounds beneath. After pouring coffee, discard grounds.
- Vacuum coffee – Prepare according to general directions using finely ground coffee. Assemble pot with measured cold water in lower section. Put glass rod in stem of upper section and add the measured coffee. Heat quickly until nearly all the water has been forced into the upper part (water below the level of the stem will remain in the lower section). Reduce heat. Turn off heat after one minute. Coffee should remain in contact with grounds for another 2-3 minutes, and then will be drawn back into the lower section as the coffeemaker cools and a vacuum is formed.
- Dark roast coffee – Prepare according to general directions, using a method appropriate to the grind of the dark roast coffee.
- Decaffeinated coffee – Prepare according to general directions, using a method appropriate to the grind of the coffee.
- Freeze-dried coffee – Prepare according to package directions.
- Instant coffee – Prepare according to package directions.
- Cereal beverage – Prepare according to package directions.
Specialty Coffees
Orange Coffee
| 6 oz. boiling water | 6 oz. coffee (freshly brewed at double-strength) |
| 1 tbsp. sugar | zest from ½ orange |
| ¼ cup whipping cream | 1 tsp. sugar |
Remove zest from orange (colored portion of skin), using a zester, vegetable parer, or fine grater. Pour boiling water over zest and steep for 3 minutes. Add sugar and coffee; stir until sugar is dissolved. Prepare whipped cream: Chill bowl, beaters, and ¼ cup heavy whipping cream. Beat to a soft peak. Fold in 1 tsp. sugar. Pour coffee into small cup and top with whipped cream.
Spiced Viennese Coffee
| 4 oz. water | 9 oz. coffee (freshly brewed at double-strength) |
| 1 tbsp. sugar | 4 cloves |
| ¼ cup whipping cream | 1-inch cinnamon stick |
| 1 tsp. sugar | ground cinnamon |
Combine water, sugar, cloves, and cinnamon stick and bring to boil. Remove from heat; let stand 5 minutes. Remove spices with slotted spoon or strainer; add coffee. Prepare whipped cream: Chill bowl, beaters, and ¼ cup heavy whipping cream. Beat to a soft peak. Fold in 1 tsp. sugar.Pour one demitasse cup; top with whipped cream and ground cinnamon.
Brazilian Coffee
| ½ oz. unsweetened chocolate, cut into small pieces | ¼ cup milk |
| 2 tbsp. sugar | ¼ cup half-and-half |
| 4 oz. water | 6 oz. coffee (freshly brewed at double-strength) |
| 1-inch cinnamon stick | ¼ tsp. vanilla |
Combine chocolate, sugar, water, and cinnamon stick; boil for 3 to 5 minutes. Remove cinnamon stick. Add milk and ½ and ½ and heat to serving temperature. Add coffee and vanilla.
Characteristics of the standard product:
| Appearance | Flavor |
|---|---|
|
Clear, free from both sediment and oily surface film. Deep amber to rich brown in color, depending upon strength of brew and degree of roast. |
Fresh, mellow, very slightly astringent and slightly bitter. |
Evaluation
| Sample | Appearance | Flavor |
|---|---|---|
| Percolated | ||
| French Press | ||
| Vacuum | ||
| Decaffeinated | ||
| Instant | ||
| Orange | ||
| Spiced Viennese | ||
| Brazilian | ||
