Drip Coffee versus Espresso

I often use the drip method here at the store to help compare the similarities between drip coffee and an espresso. Imagine if you will the following; the porcelain dripper as a portafilter, the paper filter is the double basket, and the pressure that the water flows through is also present but a bit different. In this log will not compare the strength of espresso versus drip coffee as far as caffeine goes. Let me explain.

Very quickly. 6 basic steps to pulling a shot of espresso. 1. Turn on the grinder to order and dose using the lever on the side of the grinder and dispense coffee grounds into the portafilter basket. 2. nce you have acquired a nice round mound that has over filled the basket um, SETTLE. This means you tap the portafilters base on a hard firm surface and thus encouraging coffee to settle into the basket furthermore. 3. using the straightest part of your hands or fingers DISTRIBUTE or LEVEL the grinds across the surface of the basket to creat a flat mesa or flat surface. 4. SET TAMP using the tamp applying no more than 2lbs of preassure on the surface. This creeates a nice groove for step 5. 5. TAMP straight down with your elbow straight up (90 degrees).

In pulling an espresso shot, you activate either manually or automatically a pump that will trigger water. Then the water is to be dispensed at 9 bars of preassure running through a dispersion screen where then no more than 2 ounces (we do between 1.5 and 1.75) of water will flow down and make contact (hopefully evenly) amongst the coffee grinds in the basket. The water in this case is at a temperature of 196 degrees fahrenheit between 202 (give or take) depending on the barista or cafe or even the coffee blend’s requirement, etc. The ‘pulling’ process occurs when the water initiates and you have a coffee/water ristriction occuring that will drip slowly and pick up pace steadily and finish off within a general rule of thumb 28-30 seconds. The espresso will or should look dark, syrupy or heavy, with nice little strides or flecks (coffee freckles) and hopefully satisfying. The person who trained me once said that an espresso that looks bad, will taste bad more often than not. Which is true. I found that not always the best looking espresso is the best tasting. There is no such thing as a God Shot. All this is easier said and read than done. Coffee is hard. Sorta simple but hard.

Making drip coffee (melitta or drip bar style) is a different aproach but keeping in mind the similarities is helpful.  You have your porcelain dripper.  Your size four brown paper coffee filter and hot water at 195 degrees is good. The coffee you use is best to have it roasted 3 days before. Again, the coffee you use is relevant to the blend/bean and taste.  But assuming you have fresh roasted coffee, grind about 50 grams of coffee to a grind a bit coarser than espresso fine. (as the days go by{haha}, make it coarser and add more coffee).  This keeps the bean intact longer from air that satles it, and adding more compensates for the size. So more coffee, coarser grinder as the days go by.

Water. It is just as important as coffee.  Clean, pure water. Bring to a almost boiling temp (205 f). Use 1 quart for 50 grams and no more. Your coffee will drip 10-12 ounces.

Basically here are some steps to making a great cup of coffee.

1. Pre wet the porcelain dripper with hot water (this will keep a nice warm temp and imagine it’s like the portafilter that’s preheating  in the grouphead

2. Insert the paper filter and pre wet that. This will remove some of that paper-ish taste. Also you want to be consistent with heat as you proceed in this drip.

3. Once you grind your beans and they are in the dripper, pre-wet the grounds with about 2-3 ounces of your carefully heated water. You should see a grow when the coffee and water react. it will be a dome shape growth. Don’t disturb that. Let it brew and drip for nearly 30 to 60 seconds.

4. Go on and pour the rest of the water in a clock wise manner from a good 12 inches from the dripper and pour a thin stream around the grounds.

5. Quickly but meticulously stir within the coffee so that water extraction is slow and steady. Don’t loose your water as your coffee may taste thin and watery.

6.  Enjoy.  like to drink have of my coffee black and maybe add a teaspoons worth of dairy(half and half, no flavoring) for the second half. Coffee can be good!!!

p.s. sorry for the late post