Third generation coffee shops that can be seen in every neighborhood have become a new lease of coffee tradition in Istanbul (have given a new impulse to coffee tradition in Istanbul). Most of these coffee shops not only sell coffees but its brewing equipment as well. We have visited the founder (owner) of Old Java Coffee Vedat Bulut, who opened his 4th branch in Moda, and had a nice conversation over how to brew our own coffee at home.
We can define the third-generation coffee shops as the mediators that only buy coffee beans and leave the grinding and roasting business to its own barista’s unique skills with their genuine services. Roasting the green coffee beans properly, these coffee shops offer fresh and delicious coffees and it comes as no surprise that the outscored (out-innovated) the popular coffee chains. Not only they bring green coffee beans into life with genuine details like roasting equipment and special strainers for brewing, on top of that they regenerate the “coffee culture” and make the coffee brewing process easy even at home. If you are so into brewing your own coffee at home, it is possible to find any equipment in these coffee shops. Let’s zoom in this new culture and explore the key parts of brewing.
Making the Right Choice (Right choice at the right spot)
“Sipping a cup of qualified coffee is only possible with spotting on the right coffee beans and roasting them properly” states Vedat Bulut and indicates the importance of methods of coffee harvesting on the taste of it as follows; “In large and cultivated lands, coffee beans which are industrially positioned are mechanically harvested. On the other hand, in sloping-lands selective harvesting is preferred. Selective harvested coffees are invaluable when compared to others, so they need a special treatment. Once the coffee cherries have been picked processing must begin as quickly as possible and they should be kept in a proper humidity level.
Taste Varies in Accordance with the Country
With its mellow character Peruvian coffee has celeriac notes, stem ginger and pear flavors give a medium mouth feel like milk (cream). On the other hand, Guatemalan coffee flavor profile contains chocolate and caramel notes. When it comes to Columbian coffee, it can be defined as medium-bodied with a rich taste of acidity such as jasmine and honey. If you can’t differentiate the tastes without testing, you can buy sample-sized bags of each and try at home.
French press, Chemex V60, cold brew, aeropress, sifon are the most popular brewing methods. Filter coffee, probably, is the most common of all that we are even familiar with herbal tea brewing like just pouring hot water on the ingredient.
The Chemex is a manual pour-over style brewer (coffee maker) invented by a German scientist Peter J. Schlumbohm by considering the significance of heat on brewing. In 1962, the Chemex got the best design award of modern times with its unique design that reminds of a glass pitcher. With its wooden collar or glass handgrip, medium bodied coffees can be brewed with the Chemex.
As for V60 coffee dripper, the design actually got its name the “V” for its shape and “60” for the degree by which its sides are angled. Along with the distinct ridges in the V60’s interior, these features help ensure water and air flow for your coffee grounds. Paper filters tend to absorb coffee oils and prevents the bitterness of the coffee. If you keep brewing time shorter, you will get a mild and mellow flavor of if you keep it long, you will get a pleasant and almost tangy flavor. But if you keep the brewing time longer, you will taste a briny flavor which is unpleasant.
Don’t forget to rinse the filter before brewing
Let’s get brewing with some tasty hints. Vedat Bulut gives his coffee brewing tips as follows; “The perfect balance between coffee and water for brewing that perfect cup is 1:6. The ideal heat is 93, so heat your water up just past 100 degrees and brew it quickly. With the manual brewers such as the Chemex and the V60 you will be using paper filters, so don’t forget to rinse the filter with hot water to get a nice flavor. This preheats the brewer and prevents the paper flavor from the filter.
If you prefer brewing your coffee with the V60, first rinse your paper filter and put it inside the dripper. Grind 26 grams of coffee and pour it into V60 making a small crater in the middle and pour 52 mL (grams) of water and let it pre-infuse. This step is called the bloom (that means hot water forces the coffee to release trapped gases, leading to expansion of the coffee bed, bubbling at the surface). Pour to the top in concentric circles (in a circular motion) and let it draw down. While brewing try to keep the water level steady below the rim of the dripper and avoid pouring around the edges. Remove the filter from the dripper and discard the grounds.
Mr. Bulut highlights that “multiple folds should be carefully lined up against the spout” and adds; “Rinse the filter with hot water properly and pour until all the grounds are saturated and fill the brewer flush to the top with water. Hover for a couple of second -4 or 6 mins depending on the amount of coffee-in clockwise rotation while it gets brewed. Pull the filter out and let it drain into the sink and serve your coffee.
If you are addicted to coffee, keep these little tricks in mind; “For 18 gr of coffee 290 gr of water will be adequate. Warm up the French press with hot water and then spill it. Pour the grounds and fill the press with 93° of hot water accordingly. Place the plunger on the press without pushing it down for letting the coffee brew and then push down the plunger until it reaches the bottom of the press.”
If you are more interested in brewing your own coffee, you may enroll on barista courses in third generation coffee shops.
