How to Make a Perfect Cup of Coffee

The coffee beans are roasted in giant commercial roasters according to measures and specifications which differ among manufacturers (specialty shops usually purchase beans directly from the growers and rost them on-site). The most general process entails placing the beans in a large metal cylinder and blowing hot air into it. An older process, called singeing, calls for placing the coffee beans in a metal cylinder that is then revolved over an electric, gas, or charcoal heater. Regardless of the exacting method used, roasting steadily raises the temperature of the beans to between 431 and 449 degrees Fahrenheit (220-230 degrees Celsius). This triggers the release of steam, carbon dioxide, carbon monoxide and other volatiles, dropping the weight of the beans by 14 to 23 percent. The pressure of these escaping internal gases causes the beans to swell, and they raise their volume by 30 to 100 percent. Roasting also darkens the color of the beans, gives them a powdery texture, and triggers the chemical reactions that permeate the coffee with its familiar aroma.

After leaving the roaster, the beans are located in a cooling vat, wherein they are stimulated while cold air is blown over them. If the coffee being prepared is high-quality, the cooled beans will now be sent through an electronic sorter equipped to spot and remove beans that emerged from the roasting process too light or too dark. If the coffee is to be pre ground, the producer mills it directly after roasting. Special types of grinding have been developed for each of the different types of coffee makers, as each functions best with coffee ground to a precise fineness.

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This is likely the system you are most familiar with, as nearly every home in your country has a basic coffee maker like this. Coffee grounds are positioned in a filter basket inside the machine, and the internal tank is filled with water. The machine heats the water and the hot water drips through the coffee grounds into a glass carafe to make brewed coffee. It's fairly easy, quick and the machines are inexpensive. It's the favorite method for most people because the entire process is automatic and wants no skill on our part.

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The French press, is also identified as a plunger pot, and is another very popular way to make coffee. Your coffee grounds are added directly to a pot of hot water, and after they "steep", you press down a plunger inside the pot to twist the grounds to the bottom of the pot. It's another pretty easy way to make coffee, and is a preferred method for those who don't really make enough coffee to warrant another piece of kitchen apparatus.

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Even if the percolator has fallen out of favor over the years, it's still used (mainly by older coffee drinkers who have always used one). Admittedly, the coffee is not going to be of the highest superiority when brewed with a percolator, but we felt it should still be integrated since people do use them. A basket of coffee grounds is positioned in a kettle, and the water is boiled. The boiling water bubbles up through the coffee grounds, where you can see it in a glass bubble at the top of the percolator. When it gets to the correct darkness to your taste, it's ready.

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Like the balancing siphon stated here, you're not that likely going to find an 'Ibrik' in your average North American kitchen. An ibrik is a small metal cup on the end of a reasonably long handle, and is a Turkish utensil for making coffee. The pot is narrower at the crown than at the bottom, which is an important feature. The cup is filled with water, and a spoon of finely grounded coffee is added on top. The powdered coffee "caps" the water, and as the boiling water bubbles it sheers through the grounds. After the water foams up 3 times, then you identify the coffee is done.

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A vacuum pot has 2 chambers, a lower one and an upper one, attached jointly with a filter. Water goes in the base, and coffee grounds in the top. It's positioned on a heat source, and as the water heats up, it is forced upwards to mix with the coffee grounds. When the pot is removed from the heat, the cooling lower chamber than sucks all the brewed coffee back down through the filter.(which keeps the coffee grounds in the top). Leaving us with fresh brewed coffee, in the lower part of the vacuum pot.

Moka Pot isn't actually for making coffee, but rather espresso. These small metal pots have a bottom and top section, with a cup among them to hold the coffee grounds. Water is filled in the bottom, then the filter cup and top chamber are screwed on. When placed on a heat source, the water boils and is forced up through the coffee grounds under pressure and the completed espresso accumulates in the top section. A nice option if you don't want to waste the bucks on an automatic espresso machine.

To prepare a perfect coffee, begin with the best, freshest ingredients and follow the directions for your particular Coffee Maker.

No matter what kind of coffee maker you may use, the ratio of ground coffee to water should always be 2 table spoons to 200 ml (1/3 pint) water. For weaker (mild) coffee, dilute to coffee with hot water after you prepare it. Always use to proper grind; always begin with a spotless clean Coffee Maker and fresh cold water. Serve the coffee without delay. If you must reheat the coffee, do so over mild heat and never let it boil.

In Italy, cappuccinos are regularly consumed with breakfast items while in other countries they are consumed at any time of day or as an after dinner beverage.

Make a 1 1/2 oz. espresso, leaving enough water in the espresso machine to steam some milk.

Put espresso in a 5-oz. or larger cup so that you have room for the milk.

Set espresso machine to steam.

Fill a stainless-steel carafe with 3 oz. cold milk and insert the steam nozzle.

Place nozzle halfway down in milk and leave it in milk for 45 to 60 seconds, or until the milk is hot and there's enough foam for your preference.

Add 1 1/2 oz. steamed milk to the cup of espresso.

Spoon some foamed milk onto the top.

If you like, sprinkle with ground chocolate, cinnamon or nutmeg.

Pour in one pound of coffee.

Add 2 cups of water and stir gently to make sure all grounds get wet.

Add 8 more cups of water-gently and slowly!

Cover and let the brew set for 12 hours, at room temperature.

After 12 hours, you'll have to strain the brew-first through an ordinary sieve, then through a fine-mesh sieve-to get all the coffee grounds out.

Now put your rich, cold brewed coffee in a glass container, and keep it in the fridge until you're ready to mix your iced coffee.

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Flavor or Finish is the influence a coffee leaves on your tongue. Each bean has its own exclusive characteristics. Coffee flavor is a mixture of these characteristics improved by roasting process.

Body is the taste effect left at the back of your mouth by the coffee. Body is the interaction of color, smell and taste.

Aroma is the odor of the coffee which comes to your nose from the beans and the brewing, as well as through your mouth as you are drinking.

Acidity denotes to the liveliness and snap of coffee. The African, Sumatran and coffees cultivated at lower altitudes have the driest, "wine-like acidity."

Coffee - from the Americas normally have a sweeter, chocolate or nutty expression. Yet French and darker roasts can bring out the impulsive in these coffees as well.

The taste of a coffee refers to the way the weight or thickness feels in your mouth, the feeling of light, medium or strong. While recounting the acidity level of coffee it has nothing to do with the amount of acid. The coffees acidity is the bright, tangy, fruity, or wine like tastes that are found in high grown Arabica category. It is the dynamic pleasing taste in your mouth and without any level of acidity the coffee would be tasteless. A lot of coffees have the taste and aroma of fruit as coffee beans are seeds of the coffee cherry, and a few coffees make the aroma of sweet spices like cinnamon, cloves.