Brewing Coffee Around the World

Good morning world!

Today we will bring to light some of our favorite ways to brew coffee! I don't know about you guys, but I am not fully awake until I have my Cup o' Joe. 

Through out most of high school and some of college, I worked as a barista in multiple coffee shops (so I can confidently say I know a thing or two about making coffee.) The most important thing I learned through out the years behind the bar is that coffee shouldn't just be just a drink to help me wake up, but instead i should be savoring the different smells and flavors that come through. There are so many different ways to brew up the perfect cup, so why do we keep drinking the same boring drink every morning?

Here are 4 ways to travel the world with your morning coffee:

French Press:

This method is popular in none other than... France! (and other European countries). You should simply use one table spoon of course grinds for every 4 oz. of hot water. 

Pour in your grinds, pour in your water and allow your coffee to sit for about 3 to 5 minutes. CAUTION: the longer your coffee sits the more bitter it will become so don't leave it out for too long.

Once your time has elapsed, plunge the filter down, trapping your grinds at the bottom and serve! This method is said to produce the best coffee taste. The coffee has a longer time to steep than in a regular coffee maker and it never has to pass through a filter. 

The Moka:

This method is also used in Europe, mostly in Italy. Simply fill the bottom of the contraption with cold water and place finely ground espresso grinds in the middle filter. Screw on the top on and heat the "pan" on the stove top. The water will boil up past the grinds and produce a rich espresso, ready to serve.

If the espresso is too strong for your taste, you can add a small dollop of cream or steamed milk to create the perfect  Italian macchiato, or add 1 part coffee and 1 part hot water for the best Americano you have ever laid your eyes on.

The "Sock":

This is a method I am very familiar with. Growing up in South America, this is something that was commonly seen in every house hold. The "sock" is similar to the paper filters we use in our coffee machines, but it's made of fabric.

I a small sauce pan, bring water to a boil. Allow the water to cool slightly and simply place grinds (of practically any texture) in the pan, and allow it to steep for about 3 minutes. Pour the coffee grinds water through the sock directly into a mug or into a container to store. 

I might be biased but this is my favorite method. Its not high maintenance. You can use any coffee grinds, clean up is a breeze and the coffee come out slightly thicker than when using a traditional pour over drip method.

The Ibrik:

This method is used mostly through out the Middle East and of course Turkey to make the none other than Turkish coffee. Stir together 1 heaping teaspoon of very finely ground of beans, 1/2 teaspoon of sugar and 3-4 oz of cold water. Heat the ibrik on medium-low heat until it begins to froth. Let the mixture settle for about one minute (off the heat) and repeat the process 2 more times. Serve the coffee into small cups and drink! CAUTION most of the coffee should have disintegrated into the water but some grinds should settle into the bottom. Try not to drink the very bottom of your coffee but don't be startled if you taste the grinds.

I hope you guys enjoy the journey your coffee takes you on while trying these new brewing methods!

peace.love.coffee.

the breakfast club