There’s science behind making the perfect cup of coffee, writes Nathan Adams
COFFEE remains a timeless trend, as is brewing the perfect cuppa at home. It’s difficult to replicate the same flavours and aromas at home when you buy your coffee at an artisanal coffee shop, so a team of baristas at Origin Coffee Roasting in Cape Town has crafted an alternative brewing course to get coffee lovers started.
The course is also not only for coffee addicts; if you prefer quality over quantity when it comes to coffee, it will inspire you as well.
In the one-hour session, barista Haley Arendse skilfully demonstrated the science of a great-tasting cup of coffee, as well as the tools needed to conjure up the flavours and aromas you love.
She used beans sourced from Rwanda and began the brewing session by demonstrating the AeroPress and how to use it. The coffee was quite dark and bitter, but it’s all about personal preference.
Arendse uses the same beans when brewing coffee with a Hario V60 Dripper and Siphon. The latter looks like a high school Bunsen burner and will definitely impress friends and family if you choose to buy one and use it at home.
The tools are important, but so are the temperature of the water, the size of the beans you grind and the
Sweet Liberty’s Piña Colada
THIS frozen cocktail contains two delightful surprises: a float of sweet sherry and coffee beans that go surprisingly well with the classic flavours.
At Sweet Liberty Drinks & Supply Company, a house blend of spiced, coconut and aged rums is used; you can do the same or keep it simple with an aged rum.
The bar makes its own coconut cream; Coco Lopez cream of coconut works well here. Chill a tall glass. Combine the ice, rum, pineapple chunks and juice, cream of coconut and coffee beans in a blender; purée until smooth.
Pour into the chilled glass; pour the sherry on top. Garnish with the mint sprig and/or cherry, if using. measure of coffee per serving.
Arendse explains all these tips and tricks in detail and with scientific precision helps you navigate the right measurement for your coffee.
One of the insights that I took away from the course was when she explained: “There is a difference between acidity and sourness in coffee.”
This statement really hits home when you taste the same coffee bean brewed in three different ways.
And although you’re not going to hit the mark when it comes to re-creating your coffee that you buy over the counter, the course will help you get close to perfection at home.
If you need extra motivation and a cheat before you book a spot for the course, there is a handy step-by-step guide on the Origin Coffee website.
Its tutorials on how to use the tools of the coffee trade will also help you choose the equipment to buy for use at home.
The practical course includes hands-on experience and demonstrations for home baristas and coffee enthusiasts, coffee theory, brewing basics, as well as hands-on alternative brewing.
Maximum 12 people per course. R600/3 hours. Available at Origin Coffee Roasting, 28 Hudson St, De Waterkant, Cape Town.
Contact: 021 421 1000.
Adapted from a recipe by John Lermayer, bartender and proprietor of Sweet Liberty Drinks & Supply Company in Miami. 1 serving.