Coffee beyond the daily grind

The coffee bug bit my family long before it became fashionable to drink so-called “artisanal blends” from beans grown in faroff places. At a time when Hill’s Bros., Taster ’s Choice, Sanka and other American instantcoffee brands were the general public’s idea of what good coffee should be, my father got it into his head to produce his own coffee beans. The soil must have been so rich that the trees flourished exceptionally. And soon, clumps of green berries that ripened into plump, succulent, dark red cherries replaced the jasminefragrant white coffee blossoms perfuming the garden.

Then came the messy work. The ripest berries were manually plucked from the trees, squeezed so that the pulp separated from the bean, then soaked in huge vats filled with water for a couple of days to loosen and extricate remnants of the remaining sticky pulp. After the coffee beans had been fished out from the water, they were dried and hulled before finally being roasted evenly over a hot flame.

Being aware that a lot of elbow grease goes into producing the beans, I absolutely understand that it is a waste of good coffee if it is not prepared in the right manner. While no single technique can be deemed superior to another, it pays to be aware that certain factors (water temperature, coarseness of grind, among other things) will contribute to the quality of the drink.

Recognizing that the worldwide appreciation for coffee is fast approaching the popularity of wine connoisseurship and gourmet dining, the Center for Culinary Arts Manila CCA) will soon launch its very own Coffee Academy. Because of this, coffee expert Melissa Caia of the William Angliss Institute’s Coffee Academy in Melbourne was at the school recently to conduct “training for trainers” sessions for CCA faculty and prize-winning baristas of The Coffee Beanery, which is part of the Cravings Group. Forward-thinking culinary entrepreneur and environmental advocate Susana Guerrero and daughter Marinela Trinidad, CEO and general manager of CCA, founded both CCA and the Cravings Group, which constantly support Filipino excellence in the culinary field.

We spent an afternoon with the experts and picked up some pointers on how to brew the perfect cup of Joe.

• The grind of your coffee will determine the flavor and quality of your drink. The idea is to find a grind that is suited to your brewing method. Fine grinds are better for espresso pots and filter drip coffee makers. Coarse grinds are better when you use vacuum coffee makers, press or plunger pots, or if you prefer the cold-brew method.

• Know how to use your coffee equipment and clean it thoroughly before and after use. Costly, state-of-the-art coffee machines are useless if you don’t you know how to use them. But after using them, clean your equipment thoroughly. Stale coffee grounds and residue from a dirty machine will make subsequent cups taste rancid or bitter.

• Unlike wine, coffee does not age well. Use freshly roasted, freshly ground coffee. If you are unable to use an entire packet, store the remainder in an airtight container and use the beans as soon as you can.

• The general rule is to maintain a water temperature between 90 to 96 degrees Celsius (or 195 to 205 degrees Fahrenheit) for optimal extraction. Coffee may be over-extracted if the water is too hot, resulting in a bitter cup. Water that is too cold will result in a bland or tasteless drink.

• The amount of time it takes to brew the coffee affects the quality of the drink. Brew according to the type of coffee you like — espresso, for example, entails a short brew time.

• The chlorine in water you use for brewing coffee will affect its taste. Use filtered water if your tap water  emits a strong chlorine odor.

• Don’t reuse coffee grounds. Brewing extracts the good flavors and by reusing the grounds you will surely get an inferior drink.