Ready for another cup of coffee coupled with a look at one more way for you to brew your own at home?
Continuing with my Something’s Brewing series about brewing methods and equipment, I’m staying in filter coffee mode but getting a bit fancier with it by pulling out a Chemex.
Definitely the most aesthetically pleasing of coffee brewing kit, a Chemex Coffeemaker is an hourglass shaped flask made of borosilicate glass (fancy term for high quality glass that’s able to stand very high and low temperatures as well as fast changes in temperature). It’s got a narrower neck than typical “V60” drip coffeemakers and a heat resistant wooden collar around the neck for ease of handling and so you don’t burn your hands.
The Chemex requires special filters made of thick-gauge bonded paper different than standard. The thought behind the thicker paper is that is keeps bitter compounds and sediment from coming through. But it should be noted there’s a bit of a trick to folding the filters into a cone-shape and if you don’t get it just right there’s a chance that grounds will fall through the bottom.
Assuming you get the folding down, brewing with a Chemex takes about as long as with other filter methods. And cleanup isn’t much of an issue at all: just toss the grounds and filter and rinse out the flask.
To be honest, I’m not sure coffee tastes any better via a Chemex compared to the other drip methods I’ve reviewed so far. But it does taste different. My experience has been that the same beans turn out sweeter if brewed with my Chemex than with my drip coffeemaker or pour over coffeemaker. But, I kind of like a bitter note in my brew. I will say that the Chemex yields a much smoother drinking experience.
A Chemex is more expensive than most other manual filter options. Mine (the “Six Cup Classic”) cost over £40 at specialist shop in Central London. Filters are pricy too – £10 for 100 at the same shop – and not as easily found as V60 filters.
Best thing about a Chemex is the beautiful design. There’s even one on display at the Museum of Modern Art in New York. If you like a sweeter, smoother cup of coffee getting on might be worth consideration. For my money, I’m not sure it replaces other methods. Though next time I have guests I may be inclined to pull it out to show off.
Good morning! I’m back for a second round of coffee brewed at home.
Following up from my last (and I’d say largely successful) attempt at brewing coffee with a drip coffee maker, I’m sticking with the same basic filter method but using different, more basic device: a pour over coffee maker.
The pour over I’m writing about was produced by a major brand and costs about £20 and is available at a major department store (that’s never knowingly undersold).
Essentially, what I’ve got is a popular, attractive and highly rated eight-cup (one litre, 34floz) mouth-blown borosilicate glass carafe that’s dishwasher safe with a silicone sleeve, its own permanent steel mesh filter cone, and a small plastic lid.
Brewing coffee with it couldn’t be easier. You simply place your ground beans in the cone (set atop the pot) and then slowly pour hot (not boiling) water over them in a circular motion until the beans are evenly saturated, followed by another round of hot water after that. As the water passes through the beans, it drips into the carafe. When all the water’s filtered through, remove the cone and place the lid on the carafe. It’s now reader to pour.
The main advantage of using a pour over is it’s ease of use. The thing is a cinch to clean too. And with the permanent filter, there’s no need to shop for paper filters.
The only real disadvantage of a pour over is the time it takes to deliver even just one cup of coffee. I reckon it’s a few minutes of waiting. And – as with a drip machine – such a method fails to bring out the full flavour of the beans. With respect to my own preferences, I’m not convinced a metal filter is better than quality paper filters.
I’m happy with the results of brewing with my pour over. For 20 quid it’s a handy piece of kit for brewing coffee without any fuss or mess to worry about.
For my first look at different ways to brew coffee at home, I’m going to start with one of the simplest: using a drip coffee maker.
Brewing drip or filter coffee involves pouring hot water over ground coffee beans and having the run off strained through a filter (most usually paper). The quickest and most fuss-free way to prepare coffee this way is with a drip coffee maker, which heats the water up and channels it through to the ground beans in a filtered receptacle to a pot on a base to catch the freshly brewed coffee.
Such method and machines are particularly common in North America and in situations when people expect a cup quick and a refill quicker.
On the pro side of using a drip, it’s very easy to use. You just need to get the basics right on ratios of water to bean. Once you do, results won’t vary unless you change beans. Coffee from the drip comes out clean tasting with a higher level of caffeine per scoop of ground coffee compared to other methods (though this may mean a more bitter, less sweet flavour). Drip machines are ideal for making larger amounts of coffee and having some ready to pour in the pot. Clean up is minimal.
As for the cons, the machines are bulky and can take up valuable counter space. With respect to equipment, you get what you pay for, and top of the range machines can be expensive. It’s a similar story with respect to filters. You’ll spend more on the better quality filters. If you’re using whole beans, you’ll need to invest in a grinder as well. For particularly delicate or complex beans, you may find most drip machines fail at bringing out the flavour profile as fully as other methods.
Me personally, I’ve owned a drip coffee maker for a while and brew with it fairly often. Mine is one of the more high end products on the market (costs around £160) from a well-regarded brand. It makes up to eight cups at a time and comes with its own thermal carafe. I tend to use it when working from home and when enjoying coffee with a few friends.
Home baristas (and home baristas hopefuls) listen up! I’m planning to hone in on a theme for my next round of espressoCrazy blogging endeavours with a series of posts about coffee brewing methods and equipment.
Options for how to make a cup of coffee at home – and increasingly how to have it served to you in cafes and restaurants – are myriad. Opinions about the topic are strong and sometimes polarizing. Without a good idea of how and why you like your coffee made, contemplating a choice of one method instead of any other may feel overwhelming and perplexing. Furthermore, if you’re unfamiliar with the range of methods out there, such decisions can seem needlessly and annoyingly nerdy – especially when all you may want to do is make or order a decent cup of coffee that’s reasonably priced and ready to drink in a jiffy.
Through my “Something’s Brewing” series, my aim will be to demystify the process of making coffee so that you will be able to make more informed and tasty choices. I’ll describe the most common ways to brew coffee at home while sharing my firsthand experience having a go with these methods. I’ll consider the pros and cons of each and try to compare them all to each other in
Based on the general knowledge I already have about coffee, I suspect that rather than one brewing method coming out as the absolute best way ever and for always, I’m more likely to discover that an ideal cup of coffee often depends on personal preference and specific circumstance. But we shall see!
I’ll be back soon with my first trial: filter coffee from a drip coffee maker.
I wound down my tour of the States with a visit to one of its yummiest cities: New Orleans. A couple of posts back in my write-up about Breakfast in America, I listed some of my fave brekkies from my stateside travels, including a couple from the Big Easy. But it wasn’t just the breakfasts that blew me away while there.
One of the best meals I had – and not just in New Orleans … or America … but this year – was at Shaya. Only a few years old, the restaurant has established itself as one of the city’s most popular and celebrated – and can boast a James Beard Award for Excellence among its many accolades. Food at Shaya reflects Executive Chef Alon Shaya’s Israeli roots and centres round use of a wood-fired oven to cook seasonal ingredients sourced locally and responsibly.
I won’t have thought a meal at an Israeli style restaurant would have been among the best had in a city so steeped in its own traditions. Nor would I have reckoned such an eatery would be such a hit. A busy schedule had me dropping by for an early lunch at 11.30am on a Monday. The place was already packed.
A few bites into my meal and I could see what the fuss was all about. Tastiest dishes? The highlight for me – not to mention an amazing homage to both Israeli and New Orleans cuisine – was the wood roasted okra oven-dried tomatoes, tahini and duqqa. Other delicious wonders included mixed greens with smoked dates and buttermilk, apples, spicy pecans; ikra (paddlefish caviar spread with shallots); Chanterelle hummus with wood roasted corn, sunflower seeds, and brown butter; and maybe the best falafel I’ve had outside the Middle East. A watermelon sorbet was as palate cleansing and refreshing a dessert as it sounds.
And the coffee offered at the end of my meal? It was illy. Of course.
As mentioned in my last post, I was away for quite a while travelling in the US for the month of September. First stop on my tour was one of my all time favourite destinations, San Francisco. As with past visits, I had an amazing time. One of my all time favourite destinations, the city was a beautiful and welcoming as I remembered, and maybe even a little tastier this time around … or at least my coffee was.
This time round, I did San Fran right and stayed in a great hotel, The FairmontSan Francisco.
Set loftily atop famous Nob Hill, the iconic hotel is home of the America’s oldest tiki bar (The Tonga Room), the setting for the Tony Bennett premiere of his signature song (I Left My Heart) in San Francisco, a key fixture in the Hitchcock masterpiece Vertigo, and an all round historic and gorgeous hotel. Yep, the Fairmont’s as SF as they come.
When I wasn’t admiring The Fairmont’s gorgeous interiors and singular atmosphere, I found myself in awe of the lovely panorama just outside the window of my room. 12 stories up in the hotel’s tower, the best thing about my accommodation was the flipping amazing view over San Francisco Bay.
The hotel was indeed an ideal place to lay my head for the few nights I stayed in town. So what could make my time there even better?
Check this out. The coffee served at The Fairmont? It was illy – a classy cup for a classy digs. A great and familiar flavour to accompany the epic breakfast buffet in the elegant Laurel Court Restaurant & Bar, a quick shot at Caffé Centro before embarking upon a day of Golden Gate sightseeing , or contemplative sips while admiring sunrise in my room, illy was there and added extra comfort to a wonderful few days in San Francisco.
Stay tuned for more caffeinated adventures from on the road.
Sorry for the radio silence folks. I’ve been travelling even more than usual, spending five weeks on the road in America. Anyway, I’m back in London now with the intension of staying up for at least the next month. I hope you’ve been well and enjoying your coffee.
To be sure, I’ve been having a lot fun. And the coffee – for the most part – has been terrific. The tastiest aspects of my US escapades often took place in the morning. So I thought I’d share with you a few especially memorable breakfasts from my time in the Land of Plenty.
518 Tremont Street, Chattanooga, Tennessee 37405
Whoa! Whatta breakfast! As the name might imply this laidback and fun restaurant in Chattanooga, Tennseess offers monster-sized soul food favourites and devilishly good southern-style dishes. The biscuits (American, not British) were the biggest I’ve ever seen – and among the tastiest too. Low brow art jammed on the walls and ceiling, an ever-refilled and above average cuppa joe , and somewhat sassy but nonetheless hospitable service made this one of the best morning feasts I’ve had in ages. I don’t think Aretha’s has a book policy. Expect to wait on the front porch during popular dining hours.
It’s alive! Alive! … at arethas.com.
417 Royal Street, New Orleans, Louisiana 70130
Lauded as one of the grand dame’s of the New Orleans dining scene and celebrating its 70th anniversary this year, Brennan’s is an institution of Breakfast is considered by many local diners as the best times to dine at Brennan’s. From what I experienced, I can taste their point! The creole and Cajun inspired things they do with eggs and such in the kitchen are phenomenal. I loved the egg yolk carpaccio with grilled shrimp, crispy sweet potato, andouille vinaigrette and “rabbit rushing” with fried Mississippi rabbit, creamed collards, eggs over easy, and pickled pork jus. Be sure to book ahead if you plan to enjoy a meal here.
Find out more at brennansneworleans.com.
601 Gallier Street, New Orleans, Louisiana 70117
One more New Orleans breakfast – and it’s a down and dirty yummy one at Elizabeth’s in the city’s up-and-coming neighbourhood of Bywater. Elizabeth’s Chef Bryon Peck takes pride in making everything on the menu “from scratch” for vibrant and authentic Louisiana flavours to match the vibrant folk art adorning the walls (inside and out) of the restaurant. A hearty portion (even by American standards) of shrimp and grits with a side of praline bacon “pig candy” put me in a comfort food coma.
Get stuck in at elizabethsrestaurantnola.com.
1672 Copenhagen Drive, Solvang, California 93463
“Home of everything aebleskiver,” this expansive yet still quaint diner in downtown Solvang is a great place for a filling brekkie enjoyed at a big cushy booth or at the counter. What’s an aebleskiver? It’s a Danish pancake puff. Where’s Solvang? Solvang is a little town in California, about 100 miles north of LA. Originally settled by Danish immigrant families, it’s famous for its kitsch downtown with faux medieval architecture and fake windmills. It’s best known as the setting for the hit movie Sideways. Oh yeah, that place! In fact Solvang Restaurant was featured in the film. I got to dine in the booth where Scene 5, Breakfast was shot!
For details go to solvangrestaurant.com.
500 Pacific Coast Highway, Huntington Beach, California, 92648
Situated within the Kimpton Shorebreak Hotel in Huntington Beach (aka Surf City USA), this seaside eatery features a menu of classic California coastal cuisine. My plate of chilaquiles (tortilla chips, two eggs, red onions, coriander, queso fresco, salsa roja and sour cream) with short ribs was so awesome I had it both mornings I stayed at the Shorebreak. I’m craving it still.
Visit Zimzala online at restaurantzimzala.com
In today’s post, our coffee-loving blogger, Chris Osburn, shares his picks of the best places on the net to get some breakfast inspiration
Coffee: it’s the ultimate morning drink and a quintessential part of any quality breakfast. But just what is a quality breakfast? Check out this quartet of blogs for top brekkie ideas on where to go, what to eat and more a.m. inspiration.
London Review of Breakfasts
It’s been almost a year now since the final post of the London Review of Breakfasts blog was published. But this long-running blog is still a brilliant and often enlightening read. The last “Let’s call it a morning” post serves as a “best of” list of LRB’s “522 reviews (and op-eggs) it contains, written by 106 contributors.”
This wildly popular Instagram feed and blog (and now soon to be published book) concentrates on the aesthetic aspects of the day’s most important meal. Everyday on Instagram, Symmetry Breakfast publishes “a single post showcasing the best in breakfast from around the world, from pastries to arepas, pushing the desire to expand our palettes beyond toast and cereal to see how other people break the fast.”
What Should I Eat for Breakfast Today?
Wow. Gorgeous photos, delicious recipes and smart ideas about what to have for your next morning meal make this blog a must-read. According to blogger Marta Greber, “it’s so much nicer to start a day early in the morning and spend some time with people you love or with a good magazine and some music.” Hear! Hear!
In Love with Brunch
Does brunch count as breakfast? They’re essentially the same. It’s just that brunch starts later in the morning and lasts into the afternoon, varying slightly with a few more lunch-y dishes thrown in for good measure and the possibility of including some booze. And coffee is definitely a key component! If you love brunch then you’ll love this blog with lots of reviews and ideas and featuring a well travelled Aussie’s take on brunch around the world.
In this post, our resident blogger, Chris Osburn, explores the wonders of Jamaica’s Blue Mountains its Arabica coffee beans
As ubiquitous as coffee is, it actually can only grow in very limited areas of the world, basically high on mountain slopes in the tropics and a few subtropical regions. To grow quality coffee beans – or at least quality Arabica beans – the climate needs to be the right mix of heat, humidity and rain (lots of rain, like 100-200cm every year) with an average temperature range of 20-27°C. Countries well known for coffee production include Mexico, Brazil, Colombia, Kenya and Ethiopia.
Another such place on the planet with ideal conditions to produce great tasting Arabica beans is Jamaica, but in only a small section of the island’s Blue Mountains. And guess who got to go there back at the end of April? Yep, work led me to Jamaica recently (don’t hate) where I had the pleasure of spending one afternoon touring the Craighton Estate coffee plantation, famous for growing what many consider to be among the best coffee beans (and some of the most expensive) available on the market.
Located at an elevation of 3,000ft with plenty of rainfall, balmy heat during the day and relative cool at night, Craighton Estate is set in a ‘Goldilocks’ spot for producing excellent coffee. To the untrained eye, the plants seem haphazardly placed and precariously so along steep slopes which present a tough climb up or hard scrabble down for pickers (and the coffee there can only be picked by hand). But that’s what the coffee needs, to be planted among mixed vegetation with plenty of shade.
With a historic “Great House” constructed in 1805 at the centre of the estate’s expansive grounds and a veranda with panoramic views at the highest point of the property, it was beautiful and interesting enough to be worth being drawn away from the beach. As for the coffee – I could definitely see what all the fuss is about. I had a cup there and brought back some roasted beans too. Delicious and mild with notes of caramel.
In this post, our resident blogger, Chris Osburn, lets us in on Vienna’s best kept coffee secrets.
4 Great Cafes in Vienna
Last month found me in Vienna for a week or so of work and sightseeing. To be sure, I made time to snoop around town for exemplary cafes that lived up to Vienna’s reputation as a famed coffee lover’s destination.
Here’s the scoop of four of my faves from my visit.
Brandstatte 9, Vienna 1010
In business since 1904 – with a more modern 1960s interior – this classic Viennese café near St Peter’s Cathedral is a comfortable place to take a break whether it’s for a quick espresso pit stop or a long and leisurely lunch. Go for the coffee, stay for the apple strudel – Korb does an especially yummy version of the famous Austrian pastry. Apparently it was good enough for Emperor Franz Joseph and Sigmund Freud.
Find out more at cafekorb.at.
Universitätsring 4, Vienna 1010
Immerse yourself in the grandeur of Vienna’s imperial past while enjoying an outstanding coffee at this elegant and historic café dating back to 1873. Located near the Parliament, Volksgarten and a number of must-see attractions, Café Landtmann is an easy and popular place to enjoy a drink or meal presented with cordial service.
Visit the café online at landtmann.at.
Daniel Bakery at Hotel Daniel Vienna
Landstraßer Gürtel 5, Vienna 1030
If you like a bit of quirky charm with your cuppa, consider dropping by Hotel Daniel near the Belvedere Garden. The lobby is a maze of postmodern accoutrements. Despite the charming clutter, the no-nonsense centrepiece behind the bar is much used – the highly revered Faema E61 Legend is always ready to pull the perfect espresso. They do a mean lunch here too with a menu that’s a smart balance of contemporary international favourites and local specialties.
Have a look here: hoteldaniel.com.
Praterstraße 70, Vienna 1020
Anybody remember life before the internet and all the digital doings that keep us so preoccupied these days? Such halcyon days of the analogue era can be relived at Supersense, a non-digital/totally analogue café/restaurant/shop/studio that’s an excellent place to hang out and marvel at a recent past that now seems so very far away. Coffee is taken super seriously at Supersense. No matter if you’ve fully embraced 21st century living or you’re still clinging to the past, you’re sure to find the coffee here among the best to be had in town.
Go to the.supersense.com for more details.