Brewing up a good cup of java for coffee lovers

Brewing up a good cup of java for coffee lovers

Maria Endah Hulupi, The Jakarta Post, Jakarta

The variety of different coffees is seemingly endless. There is the good old original, spicy coffee and a myriad of exotic flavored coffees, such as vanilla nut cream, butter crunch, caramel and vanilla.

But for coffee lovers, nothing compares to the wonderful aroma of a cup of freshly brewed espresso using freshly ground beans. It is a rare pleasure that can only be experienced in good coffee shops.

The word "espresso" is Italian for express, referring to the fact that espresso should be served immediately after brewing. A good cup of espresso should have a potent aroma and a flavor similar to freshly ground coffee beans.

But there is more than just aroma and flavor when it comes to a cup of joe.

A passionate coffee lover, Hendrik Suhardiman, explained that there are four elements used to define the quality of a cup of coffee: aroma, flavor, body and acidity.

The aroma gives a hint to the characteristics of the coffee beans used to brew the coffee. It can be nutty, smoky, fragrant, spicy or chocolaty, among others.

The aroma can be savored when the coffee lingers in the mouth and the smell penetrates the nasal passages. This is because most of the flavor in a coffee is the result of its aromatic compounds.

The flavor depends on the aroma, the acidity and the body of an individual coffee but, generally, the varieties of flavor include light, intense and spicy.

The body of a coffee concerns how it feels in the mouth. The body refers to its consistency, richness, heaviness and smoothness.

The acidity is the tartness of a brewed coffee bean. It is defined by the kinds of coffee beans used and depends on the roasting process.

"A dark roast coffee bean has less acid than medium and light roasts. Acidity is highly valued in America," Hendrik explained.

He added that preparing a good espresso was an art requiring precision, and coffee lovers had to pay careful attention to the details.

"It requires quality ingredients and the use of an espresso machine that uses a specific pressure to force out the crema, a caramel-colored froth on the surface. If the brewing process fails (to bring out the crema), it means that the process has not been properly carried out and will surely affect the taste," he added.

Hendrik said the ingredients of an espresso should include good quality and properly roasted coffee beans and pure mineral water (to avoid the possibility of tap water altering the flavor).

"Roasting is important. Beans that has been roasted for too long may have a stronger bitterness and ruin the flavor," said the owner of DCoffee Connection and Kana Restolounge.

He also emphasized that freshly ground coffee would provide a better taste and aroma, while the acidity and body depended on the kinds of beans used.

"It's better to grind just enough beans for immediate brewing and serving," Hendrik said.

He advised buying a small quantity of professionally roasted beans for practicality.

"Once the coffee package is open, it should be kept in an airtight container in a cool, dry place to prevent contamination from other items with a strong smell," he added.

Here are some espresso-based drinks that can be served either hot or cold during informal and intimate gatherings.

These special drinks will surely lift the spirit and warm up long nights with special friends.

Espresso: A rich full-bodied coffee made with an espresso machine, where a specific pressure is used to force hot water through finely ground coffee beans. This process effectively brings out the flavor of coffee.

Cappuccino: One-third espresso, one-third milk and one-third frothy milk, made by passing steam over the milk.

Cafe Latte: Espresso combined with milk. The ratio is 40 percent coffee and 60 percent milk.

Machiato: A shot of espresso splashed with a dash of milk.

Coffee Percusso: One-quarter ounce Bacardi, Creme de Cacao and Kahlua, one demitasse espresso, topped with whipped cream.

Coffee Mocha: One-third espresso, one-third steamed milk, one- third hot chocolate.

Strawberry Iced Coffee: Ten fresh strawberries, a dash of simple syrup, enough milk to fill a goblet, whipped cream, ice and enough espresso for flavor and garnish.

Almond Mocha: One shot of espresso, one ounce of Amaretto.

Italian Coffee: Half an ounce of Galiano and Amaretto, one shot of espresso and whipped cream.

Irish Coffee: One ounce Irish whiskey (Old Bushmilles or John Jameson), espresso, whipped cream, served in a glass whose rim has been dipped in simple syrup and then dipped in brown sugar.

French Coffee: One ounce Brandy, one shot of espresso, topped with whipped cream.

Spanish Coffee: Half an ounce of Kahlua and Tia Maria, a shot of espresso, whipped cream.

Corretto: One shot of espresso with an ounce of Sambuca (or Brandy).

Calipso: Half an ounce of Meyer dark rum and Tia Maria, one shot of espresso, whipped cream.

Recipes courtesy of Kana Restolounge in the Landmark Building, Jl. Sudirman, Jakarta. Tel: 252-0077, 571-0909.