A DIY pour-over coffee stand. Pt.1

Yesterday I tried my hand at making a pour-over brewing stand for my Hario V60-01 and came up with this.

 
Not an original design but fun and easy to make. 2 meters of copper tubing, a few T-joiners, a 4 elbows and an afternoon of your time.

 Why Part 1 in the title? Because I'm going to make another one from the inspiration gained from this one.

Why Coffee & Tea Are Amazing for You

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Questions & answers

On a visit to the doctor this week, the discussion of what I do for a living once again came up. From there the questions start: what machines, which grinders, beans, blends and single origins and ultimately the issue of how much coffee to use when making your favorite brew.

He showed me his coffee maker, his grinder, the cups he serves in and explained to me how he goes about making a pot of coffee.Through trial and error, he has been able to reach some standard on how full to fill his blade grinder so that when it has all been chopped up he can tip it into his machine, fill it with water and let it brew. His process is anything but ideal but due to circumstances he has had to make do with what he has.

Once all had been explained to me, it was time to correct a few brewing basics and my first question was what the volume of the carafe (or pot) for his coffee machine was. "12 cups", was the answer. But that didn't really answer the question. So I left with the promise to find out what the specifications for the machine are and get back to him with and answer and some advice on how to get the best coffee from his machine. My research seemed fruitless but did bring up the question of cups and CUPS.

The issue often raised on internet chat forums is about what the cup markings mean on filter machines and what the manufacturer tells you about the machine you have bought. It became evident that most consumers were confused by the cup markings on their machines. The 6, 10 or 12 cup brewers, made in Europe, the US or in the East don't always indicate the volume of maximum coffee brewed or what cup volume are they referring to. There are far too many cup volumes used in the world for any real clarity on the subject.

Except this: I have mentioned in a previous blog posting that the recognized water to coffee ratio is 55 - 60 grams per liter of water. Regardless of what your strength preference is, this is the ratio to use when brewing any filter/drip coffee to get the coffee experience the roastmaster worked hard to achieve. If you find it too strong make sure you've got the right coffee to water ratio. If you have and still find it strong, add some hot water to your cup after brewing. If it is too weak, you haven't used the correct amount of water to coffee and there is nothing you can do to save it bar making a fresh pot of coffee.

Added to this is the grind size of your coffee. Ideally you want to grind according to the type of coffee brewing method. In this case, for filter coffee, you set your grinder to a medium coarseness, playing a little with the settings to grind slightly finer or slightly coarser. If you insist on purchasing pre-ground coffee, make sure you buy filter ground (most on South African shelves are). Just bear this in mind: too fine and the coffee will be in contact with the water too long, causing over-extraction resulting in a strong, bitter cup. Too coarse and the water will pass through the grounds too quickly causing under-extraction. Invest in a burr grinder to give you the best control and better grind consistency. More on that here.

Back to the situation at hand. All this talk of cups, grind and water can seem rather daunting and far too much hassle. You might rather throw in the towel and opt for instant. Hopefully not. Once you've got you're recipe and routine in place armed with this knowledge, you'll find that it becomes second nature. You know it's worth it because now you make the best coffee at home or at work.

Remember this:

• Grind according to the brewing method you're using. Invest in a burr grinder. Blade grinders don't grind, they chop and the longer you let them run the finer the grind becomes;
• Add the right amount of coffee to match the amount of water (remember 55-60g/L);
• If you don't have scale use proper 1tbs measure (+- 7g) per 125ml (2tbs/250ml; 4tbs/500ml);
• Forget about the cup markings. Rather focus on volume of water used. Use the cup markings only as reference points to guide volume of water;

Be prepared to experiment within these guidelines as everyone has their own twist on the them but use this is your starting point.

Practice and patience are well rewarded.

KEEP IT CLEAN!

I haven't posted a blog post in a while but this morning I was once again inspired to share some valuable information again. Nothing complicated or long-winded. Just some advice.

When enjoying your morning pick-me-up you expect nothing but the best, right? You should. But regardless of what coffee you are using, if the equipment you brew with is not clean, you could be getting an off-tasting coffee and your pick-me-up could be rather a let-down.

I hate to admit it but I am guilty. When I looked inside my filter brewer this morning (we have excellent down-lighting in our new kitchen) I noticed that it was not clean. Residue in places I overlooked in previous cleaning regimes stared at me, taunted me but I got stuck in and cleaned.

15 minutes later and she was as good as new. Had I spent a little time just rinsing, wiping and doing the occasional run of vinegar mixed with water to clean out the piping, I would have been enjoying my morning cup of medium roast earlier.

So, to keep it simple, keep your coffee equipment clean!

What's in the tin?

 In 2011, an acquaintance of mine found out about my new coffee business and we decided to revive a product which he had launched 10 years previously called "Geblikte Moer". The word "geblikte" is Afrikaans for "tinned" and "moer" in this sense is a play on words - in earlier days, moer was a reference to coffee brewed in a pot and was called "moer koffie".

We've kept the basic concept but have redesigned the tin, the three bags of coffee which it contains and the coffee is naturally Connoisseur Coffee.



http://www.gebliktemoer.co.za/

Frank Sinatra's "The Coffee Song" (1960)

Keep it fresh

So, you’ve bought your favourite blend or single origin coffee, opened the bag, released pleasant aromas into your kitchen and brewed a tasty cup. Now what? Well, to ensure that your coffee beans or grounds stay as fresh as possible, you need to ensure that you store them correctly.

No fancy equipment. No expensive storage containers. Just remember the four enemies of coffee you intend storing are:

• Moisture
• Heat
• Light
• Oxygen

Essentially you need to protect your coffee from these elements to ensure that it lasts longer. Keep your coffee in an airtight glass, ceramic or plastic container – this will keep the moisture and oxygen at bay. Storing in a cupboard away from all heat sources (ovens, direct sunlight) will also help keep its flavour and aroma.

Once you’ve opened the bag of coffee, it’s best to finish it within 14 days. Coffee has a limited shelf-life and is best consumed as fresh as possible. Coffee beans tend to lose their flavour slower than pre-ground coffee and you might consider investing in a coffee grinder which will allow you to grind as much coffee as you need when you need it.

Some brands and websites recommend storing coffee in the fridge or freezer to keep it fresh. There are a number of opinions on the matter but I believe it is not advisable. Removing coffee stored in the fridge or freezer causes condensation on the beans or grounds and as moisture is something you are trying to protect coffee from while storing it, this is exactly what you don’t need.

 To summarise, here is my advice:

 Keep your coffee fresher for longer - store in an airtight container and in a cool, dry place. Do not refrigerate. Use within 14 days after opening.

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