![]() ![]() ![]() Upon order, the coffee of choice brews before the customer. Customers have the option of four different single-origin coffees. While Local 123 in Berkeley still uses paper filters, owners Katy Wafle and Frieda Hoffman have set a new standard in freshness and choice. The brew time adjusts to the type of bean as well, allowing the user the control to brew a perfect cup. This high-tech, paper-free method takes a small amount of grounds, variable to the type of coffee, and uses hot water and vacuum power to essentially create a French press brew, without any sediment or mess. The Clover, used by Ritual Roasters and found in select Starbucks, is an $11,000 machine that brews cups of coffee individually. Glass French presses work well for personal use, but the insulation and durability of the stainless steel Bodum press makes it adored by cafes and coffee lovers. Small amounts of sediment do reach the cup with this brew method, but that remains its only downfall. The French press only deviates from this method with its metal-mesh filter. The taster then slurps the coffee in spoonfuls, getting a complete, unfiltered appreciation of the coffee and all its characteristics. After the grounds form a crust, the taster breaks the crusts, smells the aroma and sifts the crust off with a spoon. This simple yet effective brewing technique remains the closest process to a professional coffee “cupping.” At a cupping, hot water is poured over coarse grounds. Without the filter, the oils and flavors stay intact, leaving a richer, more balanced, paper-free taste. But all that’s beginning to change.īeyond the roast, cafes now use more effective brewing techniques to showcase all the complexities of a coffee within a single cup, primarily with a French press, which does not use a paper filter. This allowed for a more palatable, smoky-charcoal flavor present in all French roast coffees today. The French method of roasting, the darkest on the spectrum, started in Southern France with the discovery that double roasting eliminated all the negative characteristics in even the poorest grade coffee. In order to best display all the characteristics of a bean, more roasters find themselves roasting lighter, a huge departure from the extra-dark French roast that still dominates the coffee world. Starting with carefully selected coffee crops, various roasters now spend countless hours formulating the perfect roast for their beans. In an industry dominated by sugary sweet drinks, small cafes and roasters have taken their love of coffee back to the basics. ![]()
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