My perfect coffee:
- fill bottle of the same volume as my press with water.
- pour ~10% of it in the electric kettle, and start it.
- put two (or three) full teaspoons of light roasted fine ground coffee in the press
- the water boiled. pour it into the press.
- put remaining cold water in kettle, start it again.
- shake the press a bit so coffee hydrates and foams. Cover the press.
- grab a coffee paper filter (circle) fold it in "pizza-like" shape 4 times and cut the outer skirt, so the new radius is about 1cm larger than the press filter.
- rest of the water is boiling now, pre-water+coffee mix has no foam. Fill press with water.
- put the paper filter on top, and insert the plunger so that along all the inner circumference, the paper filter is between the press inner wall and the plunger.
- press the coffee very slowly, don't rush it at all. It will take you a solid minute or a bit more.
Now you have crystal, non acidic, and flavorful golden coffee. I usually pour a cup immediately, and put the rest in an all-metal insulated little bottle.
I divide the water in two parts to quickly get rid of the foam under the paper filter. Foam makes the pressing way slower. If you have time, you can immediately boil the whole water volume, but leave the coffee mix covered for 5-10 mins and the foam will be gone by then.
I do some stuff and push a button
but, specifically:
•18.0-18.2 grams of coffee •machine set to 9 bar and about 202°F •distrubuter and very light tamp (modern machines like this one tend to pull better with a five pound tamp rather than 30 or 50 pounds) •no WDT or spray because my grinder is good •2-3 second preinfusion •19-23 second brew time (shorter when the beans are only a few days off roast, longer on days 5-7 or when it's raining or very humid) •immediately pour into another (preheated) cup to mix the shot •drink it before it has a chance to cool
Oh my god ... I'm a guy and I would probably shriek like Ned Flanders with my fists in the air if I saw this.
Every time I go into a cafe of any kind, I look behind the bar to see what kind of machine they have. The board may advertise 'espresso, cappuccino, mochafrapamachitomoochoochoochinowhatever' ... but if you don't have a machine like this prominently sitting in the back for everyone to see, you aren't serving proper coffee.
It's surprising how many places are out there that call themselves 'cafes' and have a simple $500 instant coffee machine in the back. The ones who aren't aware or don't care, just place the machine in full view and no one cares. Some places tastefully try to hide the machine and pretend they have an expensive machine somewhere serving coffee.
But the gold standard is if you see a machine like the one in your image that costs $5,000 to $20,000 serving the most delicious coffee ... that is the point where I will pay $10 for a single shot of espresso.
Well I've got good news for you, I only charge $5 and you get two shots :)
Not when idiots (Rebbekkkahh) are ordering warm desserts they call coffee. They pile so much dairy, fat and sugar in, the coffee hardly matters.
I stood in line at a Tim Hortons the other day just to get a small black coffee because I was going for a walk.
I was behind a young couple who looked like they were just hanging out. I thought this was going to be fast .... I stood there for 20 minutes ... because they had each ordered some sort of strange Mocha-cheeka-frapa-wach-a-me-call-it extra large with extra cream, six sugar, maple shot, vanilla shot ice frappachino thing .... the server had to jump from station to station pumping creamers, flavours, sugar, cream, ice and coffee and then over to a milkshake mixer to mix it all together for each one. I assumed the couple knew it was going to take long because as soon as they finished explaining and detailing their order to the server, they went to go sit down .... all while the rest of us 8 people in line had to wait.