Tag Archives: French Press

Coffee: The rule is, there is no rule


I know that sounds like a paradox and I’m sure some of my followers are like “what is he talking about” For many years, Lameen, that’s my real name – has been saying adhere to the golden rules – measurement, temperature and volume, to name a few. BUT, the main reason I’m writing this, is that occasionally I’ve strutted into a place to dictate how my coffee should be made, and on more than one occasion this year, I’ve been pleasantly stunned by coffee served to me without the rules I hold dear.

Don’t teach an old dog new tricks with Espresso

That’s the pic at the top of the blog. So, after not having espresso for about 5 days, I strutted into the airport lounge and spotting an espresso machine, asked for one naturally. As soon as the barista started making the espresso, I said “la!” i.e. no in Arabic and asked if I could make it. So, I clean the very filthy group head, flush it and ask for the coffee. To my horror, it’s pre-ground espresso, stored in a drawer and although there’s air condition inside, it’s like 40C outside. For a coffee geek like me, my mind is “oh no the moisture, the crazy unstable temperature will affect the coffee, which has already been pre-ground and for how long has it been pre-ground”. Resigned, I’m like, okay, here’s how to tamp. I attempt to tamp with wait for it,  the bottom of the glass, because the tamper is not large enough to cover the porta filter “aargh!” – this means that although some of the coffee will be pressed, the coffee on the border will not. OK!, so I now attempt to make an espresso – flush the group head and place my porta filter inside the group head and brew – what a disaster – the coffee is all over the place and the coffee resembles…. I’d rather pass.

The barista and his colleagues detecting deep disappointment on my face, then resorts to pull an espresso for me – I watch him and the only thing he does differently, which makes me feel happy, is that he cleans and flushes the grouphead before he pulls the shot and guess what – it looked a lot better than my attempt. So, how did he break the rules;

  • he used pre-ground espresso, as opposed to grinding on the spot
  • he didn’t measure the coffee, as opposed to using about 18-22 g for a double
  • he didn’t really tamp, as opposed to the rule of 30 pounds of pressure
  • the espresso machine was really hot – I’d guess close to 100C, as opposed to about 93-94.5 C

And that’s what I could see. So how did it taste. Not bad and above my expectations given the rule breakers. So, to conclude, the rules were broken but a decent shot ensured.

 

Never buy pre-ground coffee

Okay, on this occasion, the coffee was bought for me. Whenever my colleagues travel and buy coffee, they bring it back for me to brew and serve them, which I try and do every Friday when I’m not busy – a rare scenario of late. If ever they ask me “whole beans or ground” I always answer, “whole beans”. On this occasion, a colleague brought me this bag from Kenya, apologising for having not brought back beans. I casually looked at the bag, Java House , Kenyan AA arabica, which looked well presented and was even more taken aback by the tasting notes of grapefruit, blackcurrant and lively. Again, sceptical I brewed it using my french press recipe of 60g to one litre of 95C water. Wow! guess what? There was a bloom on top of the coffee (a sign of fairly fresh coffee) and more importantly of all, I tasted a grapefruit acidity with a hint of blackcurrant. 


Okay, so that rule was broken.

 

Espresso is always brewed at 9 bar pressure for about 22-25 seconds

So, just this week, after Ramadan, I headed to my fave cafe in Vienna, Balthasar to check out their new espresso machine a Slayer Espresso machine. Otto, the owner, had been telling me for months that it was coming and he was so excited. In fact when I met him on Wednesday, I should have interviewed him as he relayed to me for about 4 minutes what the slayer could do. The gist was that you can brew at different bar pressures and for as long as you want, so I ordered a fruity espresso. In short to get a fruity espresso, it is brewed at 3, then 9 and then 3 bars of pressure over about a minute !!! what ? Usually, espresso is brewed at 9 bars of pressure for about 22-25 seconds with about 18-22 grammes of freshly ground coffee yielding about 25-30ml of espresso.

 So, what has changed ? The whole game with this type of espresso machine – the rule is, there is no rule, because you can now brew espresso how you like, like a recipe ordered to your preference “fruity, nutty, low acidity, high acidity….?” carry on.


 A really fruity cup with over medium acidity.

 

Just one more thing

Well! I’ve got to redeem myself somehow – we can’t just give up on the rules, ion not there’ll be anarchy.

So, as a prelude to my first experience, way back in January this year. I ordered a cappuccino at a top hotel in Zimbabwe (Meikles) because I spotted a La Marzocco GB5 machine, BUT. Watching the barista, I saw he used pre-ground espresso coffee, didn’t flush the group head, didn’t clean the group head, didn’t tamp with any real pressure, didn’t measure the coffee systematically, frothed a foam mountain and didn’t appreciate the kind of machine he was using. So, I stepped in and he was so willing to learn but on this occasion I didn’t touch the machine – I just guided him from across the counter. In the end, I got a good cup, with thick crema and although no latte art was present, it was along the lines.

 

To top it off, the barista was excited by what he had just learned, he was going to access youtube to learn more skills and watch latte art being poured. Yay! a job well done.

So, yes sometimes the rules can be broken and you may succeed but in general, adhere to and know the rules before you tamper (sic) with them.

 


The Two Minute Scoop

The 2 Minute Scoop by Lameen
The 2 Minute Scoop a photo by Lameen on Flickr.

What does that mean ? In short, how I make coffee using the French Press/Plunger/bodum Method. After all, it is Bastille Day (French Independence Day) So, I’ll try and keep this to a two-minute read.

1. Get your beans ready, weigh them, 20g and place in your grinder (Yes ! you should freshly grind before each cup for maximum enjoyment)
2. Boil your water and as soon as it is boiled, measure out 260ml.
3. Grind your beans on a coarse setting. If using a Solis Maestro (comme moi) or good quality shop bought one (don’t expect to pay anything less than $100/£70)
4. As soon as your coffee is ground, place into your French Press pot. For my Bodum Columbia, it doesn’t need to be warmed up, as it is double walled, but if you have a glass one place boiling water inside for a minute and rinse it out before placing the ground beans inside.
5. Pour 260ml of the boiling water into the French Press.
6. DON’T TOUCH IT, DON’T STIR IT, JUST LEAVE IT, BUT POUR IN A CIRCULAR MOTION. See the bloom below.

7. Put your timer on for 2 minutes.
8. At the end of 2 minutes, SCOOP the froth or the “French Press Crema” off – Hence the 2 minute scoop”.
9. Place the French Press top on and plunge.
10. Pour out a little and pour into your cup to enjoy.
Ciao, deux minute !


An African and an Ukrainian

One day an African and an Ukrainian walked into a cafe and asked the local barista for one African coffee and one Ukrainian coffee. The barista said “What ?…”. Got ya ! OK ! this isn’t a story about an African and a Ukrainian drinking coffee at a cafe, but just my catchy title for two coffee recipes for you try.

First up, for the African coffee, I am assuming that you know how to make good French Press coffee, that should be fairly strong, made ideally with African arabica coffee beans like from Kenyan Peaberry, Tanzanian Mocca or Ethiopian Sidamo. Second, I am assuming that you know what evaporated milk is – for those of you who don’t know, then you haven’t been to Africa then. Basically, because traditionally it is hard to store what we in Europe or America call fresh milk in refrigerated conditions, evaporated milk or “tinned milk” is what you will find easily in Africa. It is a concoction devised from boiling about 1 litre of milk until it reduces by half until a thick yellow, syrupy and creamy texture exists. This milk is a bit similar to double cream but is richer and much sweeter. However, it is lovely with coffee or tea and in most of Africa the joke is “are you having coffee or tea with your milk” because people tend to pour quite a bit of it into their coffee. Ironically, this milk, which comes in a small tin (160ml), is made primarily in two Western countries, the Netherlands, who make Peak evaporated milk and the USA, who make Carnation evaporated milk, so it won’t be hard for you to find it in your regular supermarket, as sometimes it can be used to make toffee. So, with the absence of milk frothing devices and thick fresh double cream and you still want milky coffee in the morning, this is it if you are in Africa and I must say up front, it is more popular in West Africa.

It produces a rich taste, but try it when you want to spoil yourself as it is quite rich. 

 

For the Ukrainian coffee, I cannot take credit for this concoction as one of my colleagues, who is from Ukraine told me about this recipe, which apparently is drunk very regularly in Ukraine. A word of warning, it is quite strong and perhaps after I tasted it for the first time, I can understand why they might drink this type of coffee in a cold environment. It’s actually very simple and probably falls into an idea rather than a recipe. Again, just make good French Press coffee, but before pouring the coffee in, place one bit of slighty broken minty chocolate at the bottom of the cup like “After Eight”. You may need to break it gently, so that the white minty bit inside the dark chocolate sheet just oozes out.

After that just pour the coffee inside and enjoy. It is quite strong and a small cup might suffice.

Enjoy !