Coffee Brewing
Coffee brewing methods are the various techniques and processes used to extract flavours from ground coffee beans and create a brewed cup of coffee. There are numerous brewing methods available, each with its unique characteristics and resulting flavour profiles.
Some of the most popular brewing methods include drip brewing, pour over brewing, AeroPress brewing, immersion and cold brew.
The most common brewing methods in Indonesia and Qatar are:
Indonesia:
Pour over is the brewing method for kopi tubruk. This method involves steeping coarsely ground coffee in hot water for a few minutes.
Qatar:
Immersion is the brewing method for qahwa, which consists of boiling beans in water.
Coffee Tasting
Coffee tasting is a process of evaluating and appreciating the sensory qualities of coffee. It involves carefully observing and assessing various aspects of the coffee, such as aroma, flavour, acidity, body, and aftertaste. Coffee tasting is commonly performed by professionals in the coffee industry, including roasters, baristas, and coffee buyers, but anyone can learn and enjoy this sensory experience.
Elements of Coffee Tasting
Here are some common elements evaluated in coffee tasting:
- Fragrance: The smell of the dry coffee grounds.
- Aroma: The smell of the coffee after the coffee ground interacts with water.
- Flavour: The taste of the coffee, including sweetness, acidity, bitterness, and specific flavours such as citrus, caramel, or berry notes.
- Body: The sensation or weight of the coffee on the tongue, which can be light, medium, or full-bodied.
- Acidity: The perceived brightness or sharpness in the coffee's flavour, which can range from low (mild) to high (bright and tangy).
- Balance: The harmony and interaction between different flavours and characteristics in a cup of coffee.
- Aftertaste: The lingering flavour that remains in the mouth after swallowing the coffee.
- Complexity: The presence of multiple flavours and aromas that intermingle and evolve throughout the coffee tasting experience.
- Cleanliness: The absence of any off-flavours or defects in the coffee.