Never settle for bad coffee, because you don't have to.
There we have liquid gold.
Today we are gonna look at making coffees at home
four different ways
using devices that are probably
somewhere locked away in a cupboard at home,
or potentially on a bench.
Never grind enough coffee for a month,
that's way too much.
A couple of days worth of coffee
is probably the best way to go.
Investing in a good grinder is probably the best option
if you wanna be doing this at home on a regular basis.
But if you know what you're doing,
you can get away with even a nut grinder.
I've used spice grinders to grind my coffee.
Let's get into the actual making of these coffees now.
We'll start over here with the French press.
And it's all about the grind.
It is a quite coarse grind.
This one is almost like cracked pepper.
The trick to this one is to prewarm, preheat the glass.
And this is just using just normal kettle water.
The reason for doing this is,
you don't wanna have a coffee that's under temperature.
I am gonna add maybe six to eight of these teaspoons.
We add our hot water.
The other component here is to actually mix it through
just to actually start to get the oils
extracting from the grains.
Put the lid on.
And it'll take maybe anywhere from three to five minutes
to actually brew.
What we need to do now
is make sure we don't get any of that
coffee grain in our liquid.
So we gently pass
the strainer through, and it is gentle.
As you can see, we've even formed a slight crema on the surface.
Crema is what most people consider
the true essence of the coffee.
In my estimation, coffees that have no crema
have a tendency to be very bitter.
People will taste the bitterness
before they taste anything else.
The crema sweetens it off.
With our pour-over method,
there are many different styles of pour-over.
The Hario filter, which is this variety,
is just something very simple, quite easy and quite cheap.
We also have Vietnamese-style Phin coffee,
which is very similar.
With the Phin, it's a slow drip method.
With the pour-over in terms of the Hario filter,
there is a style involved.
And that's where this gooseneck comes into play.
And it's all about the actual rate
at which you pour the water.
So first things first.
You need filter paper.
The trick to this one is to wet it slightly
just before you start.
So initially we just dampen the paper
'cause that'll help for that flow
through the coffee into the paper and then into your glass.
Once you've got it there,
that's when then you will add your coffee.
The pour-over method is like a medium-coarse grind.
And again, that one is like raw sugar,
you put a little bit of raw sugar between your fingers.
The best method is to create
a slight depression into the top
where you then start to pour your water.
Okay, so we'll start right in the centre
and we gently just wet the surface
and let that infuse into the coffee.
As you can see, it's already starting to pass through.
And we wanna make sure that we've covered all the coffee,
all the actual surface of the coffee, and wet it through.
So this is a step-by-step process.
It takes time, but the result, the end result,
is quite worth it because what you achieve
is a very pure coffee.
There we have
liquid gold.
And now we're gonna get into the Moka pot.
The size here is almost like a medium-size fine grain.
There is this little vent, we fill it to the vent,
the top of the vent.
This little filter basket is placed inside.
And then again, we add our coffee.
In this instance, we actually create a little mound
above the brim.
So we just keep adding the coffee
until we get that little mound.
Try not to press the coffee down.
Try to let gravity do everything.
And then you just twist it.
Make sure it's locked on.
With the heat, be careful.
Try to just go to the perimeter
of the actual pot that you're using.
Don't go beyond it.
As you can see, we've done that in the past
and it's just scored the outside.
It'll take anywhere between three to five minutes,
again, for this to brew.
It is slightly bitter,
a lot more bitter than the other coffees.
Remember, we're adding heat to this now.
So we're starting to do something that will potentially
draw out some impurities out of this coffee.
So we're gonna be very careful how we do it.
Pushing it down too hard, adding too much coffee in there,
is straining the coffee to try to get through.
So be very wary,
too much coffee will create a lot more bitter coffee.
Once it starts to actually percolate through,
remove the heat and then we'll actually even remove the base
because otherwise it will keep cooking,
it will keep heating,
and the coffee will then start to really turn quite bitter.
If it starts to make that gurgling sound like it's drowning,
you need to stop.
Yeah, I think we're done.
Okay, I better turn this off.
We need to take the base off as quickly as possible.
So with two towels, just twist it off.
Take the lid off.
'Cause what we want is for this to just now be hot coffee
rather than still cooking.
I'll put that aside now 'cause I need my little hot plate
to make my favourite, the ibrik.
This one is very personal to me.
My mum taught me when I was three how to make coffees.
And I was the go-to person whenever relatives came over,
I'd make them coffee.
My mum's 94 now.
And the funny thing is, every time I turn up,
she has to make me my coffee.
In her eyes, it's the only way she has left
of expressing her love for me.
To measure it, you'd normally measure it using a little cup.
For every cup that you wanna serve,
you'd fill it up to about where that mark is
and then it's a spoonful of the coffee.
Remember, this is super fine.
This coffee is virtually like
rubbing flour between your fingers.
So it's really, really fine.
The traditional method would be to actually warm this up
on a bed of hot sand.
What you do initially is, you need to turn the stove on.
I'm gonna place spoonfuls like this,
teaspoonfuls, like heaped, in this particular ibrik now.
A good three to four of these.
Like so.
At this stage, if you have a coffee that has sugar in it,
you would add sugar as well.
Now, whilst it's in there,
hopefully you'll notice that I've turned the flame on
and got the water just heating up slightly.
I'm now gonna try and dissolve this into the water.
And you swirl it, and you stir it.
The prescribed time, I generally go by your birthday.
Mine's at 27th, so I will spin this around 27 times.
That's traditional, absolutely.
I now let that brew as slowly as possible.
I'll try to get my flame
as small without going out as possible,
but you must, must seriously take your time brewing it.
And don't leave it.
You leave it for a second, it boils.
And if it boils, don't drink it.
The key to this coffee is to create that crema.
That crema is vital here.
Because if you don't get crema in your coffee,
the person making it for you
is actually telling you something
about the relationship that you've got.
It doesn't exist!
What you'll see
is that the perimeter will start to close in.
When it closes in,
it's at that point before it actually reaches the boil
that you take it off the heat.
So now we've got our coffee.
Swirl it around a little bit.
So I'm just gonna distribute some of the crema,
so everybody gets some.
The person that doesn't get any, you have to remake it.
It's bottom line.
Okay, and there we go.
Four different methods,
same coffee, different grinds,
your choice.