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.