Making a great cup of coffee with an automatic drip coffee machine is not that hard. In fact, most coffee drinkers attempted to operate one, be it at home or at work. Yet many people get discouraged by the poor results they get. Coffee doesn't quite taste the same as it does at the local coffee shop. This infographic is a brief guide, a shortened version of the extended drip coffee brewing guide at Coffee-Brewing-Methods.com.
Drip coffee is made by dripping boiling water over ground coffee, which is ground more coarsely than espresso coffee. Drip coffee is more forgiving than other methods as far as precise measurements go.
Here are a few more tips and tricks for your auto drip coffee brewing routine.
Many people who write about drip coffee have only the experience of these poorly-made machines, and come to the conclusion that all drip coffee is horrible.
The truth is, drip coffee can produce an amazingly aromatic and full bodied brew. However, the proliferation of bad drip machines in America has given drip a bad name, which is unfortunate, because drip coffee can be quite good, and this bias tends to make people biased against pour-overs as well. So make sure you get a good automatic coffee machine, otherwise you'll just get underwhelming coffee no matter how great the beans you use are.
What a great idea. A no-fuss, simple, convenient and fast way to brew coffee. It's sort of like the French press, but you don't need the press pot.
Coffee Retailers Brew Eco-Friendly, Single-Serve Subscriptions
Eco-conscious companies are looking to combine the convenience of single-serve coffee with the quality of a specialty brew with teabag-like packaging available through a subscription service. Steeped Coffee is taking this approach, but Nate Appel, the company’s director of marketing, pointed out the brew is by no means instant coffee.
“It’s not instant,” Appel told PYMNTS in an interview. “It’s kind of at the speed of instant.” Other methods of preparation, such as instant coffee, use crystalized coffee and solubles, but Steeped Coffee offers pure coffee.
Consumers can brew the coffee much like they would a traditional teabag, by steeping it in hot water. Appel noted that 205 degrees is the ideal temperature for the water – just below boiling – and a lot of the kettles the company sells come with a temperature gauge. Consumers can let it sit for five to seven minutes, depending on how bold they want their coffee. Appel noted that if consumers leave a tea bag in too long, the beverage can become too bitter, but with the company’s method, the flavor of the coffee essentially gets bolder.
For consumers who want to try the coffee before committing to a subscription or one-time purchase, Steeped Coffee has a program where people can sign up for a link to get a free two-pack sample. While consumers need to sign up for a trial of a subscription, they can cancel at any time. The trial, Appel said, helps to convert customers to a subscription and enables them to make changes to their brews as they go.
Businesses are deploying the subscription model successfully with the help of plan features. The most recent PYMNTS Subscription Commerce Conversion Index, for instance, found that seven out of 10 of the top performers in Q4 2018 offered free trials. And almost all of the companies in that group – 95 percent – had plan changes as a feature. Some subscription firms also offer consumers the chance to buy their offerings without a subscription. In Steeped Coffee’s case, the company sells 10-pack and 30-pack boxes that consumers can order as a one-time purchase.
The Product Mix
For product offerings, the company has a light roast, medium roast, dark roast, French roast and decaf roast. Appel said that different origins provide different blends, and the company wanted its coffee to be fair-trade in addition to tasting good. He noted that following fair-trade practices is one of the most important things next to getting the right coffee flavor profile.
Appel also pointed out that some places, such as offices, might need to prepare pots of both decaf and regular coffee. With Steeped Coffee, if someone wants fresh decaf coffee, “you just use our packs,” Appel said. Beyond offices, the company’s products are also used in hospitality environments, such as hotels.
When it comes to the company’s market, Appel doesn’t see his product as a “replacement method,” but as more of an additive method. “You use it in conjunction with French press, pour over,” Appel said. (That is, customers might choose to use those methods when they can.) At the same time, he noted that many people realize there is more to coffee than the famous chain out of Seattle. His company’s method allows consumers to try different profiles without having to commit to a full bag of coffee.
Going forward, Appel said Steeped Coffee plans to keep getting its method out – and the idea that one can make coffee without compromising on taste or having to use equipment with crazy brewing methods. At the same time, he noted that “you don’t have to destroy the planet to enjoy a single cup of coffee.”
As USA TODAY reported earlier this month, “modern-day coffee containers increasingly contribute to the mountain of plastic that’s ending up in landfills.” Steeped Coffee, by contrast, offers packaging that is 100 percent compostable.
With the help of the subscription economy, coffee companies are looking to offer an alternative to pods with the promise of convenience and environmental friendliness.
Two elements that separately applied will improve your coffee experience. When applied together will create a totally different drink than your daily cup of joe. Lighter roasts are a thing in Europe, and I have tasted great light roasts and terrible light roasts. The jury is still debating in the US on this. The Ground Control is actually a new coffee brewing method that controls the extraction by steeping/immersing the grounds more than once. It's an interesting concept, that is said to have been invented by a chemist.
A better cup of coffee
A really good cup of coffee changed Dale Inghram’s life. Inghram was a voiceover performer who had risen to doing Super Bowl commercials and being the voice of the Bravo Network, and… well, let’s let him tell it.
“One of the great things about voiceover work is that there’s a lot of free time, and I spent some that time in coffee shops. I fell in love with coffee, with the whole environment and experience. One day I was having a cup in in Blue Butterfly Coffee Shop on Main Street, which is five blocks from my house, and I thought, I wonder if they’d sell this place. I asked the owner, and she replied, ‘I put it up for sale last week.’ I talked with my wife and said, if we’re going to have a coffee shop, this is where we’re going to do it. She agreed and all of a sudden we owned a coffee shop.”
The first days didn’t go smoothly.
“The first day we owned it, the refrigerator broke. For the successive seven weekends, something major broke. There was a lot of trial by fire, fixed by trial and error. I started researching coffee, and it was all there for me to learn. I started getting roaster magazines, barista magazines, reading books, educating myself from seed to cup. It was a fascinating education about a global enterprise. I have coffee that started in the mountains of Rwanda and I’m drinking it in El Segundo.”
Inghram discovered that there was a reason the smooth, aromatic coffee he enjoyed seemed unlike the stuff he was used to drinking.
“My first experience with coffee was my dad drinking Dunkin’ Doughnuts coffee, and he poured sugar and cream in it. I asked him why, and he said, ‘I drink 30 to 50 cups a day, and that makes it go down really quick. That doughnut shop was my office.’ That’s how you had to drink that coffee. If you didn’t drink it with sugar and cream, it was unpalatable due to the heavy roast and lack of freshness.”
Blue Butterfly had been buying premium coffees from the start, so it was nothing like that acidic, harsh stuff his father drank. As Inghram became more knowledgeable he decided to move to the next step: roasting his own beans. For most people that means getting a little countertop machine and experimenting in their kitchen. Inghram leased a commercial space on a side street in El Segundo, bought a machine that roasts 25 pounds of coffee at a time, and opened the Smoky Hollow Roastery.
“Before then I was having people roast for me, and their palates were different. I want to present the flavors in coffee my way, so I partnered with someone who really knows to roast and bought this machine that towers over me. There was no stage of getting a little home roaster. I believe in finding people who know more than you and listening to them.”
Inghram listened, learned, experimented, and discovered that his tastes in coffee changed radically.
“I started with the darkest roasts because that’s what America drinks, bold jet fuel coffee. That destroys the more delicate flavors. If you’re drinking really dark roasts, you’re drinking burnt beans. The sugars are degenerating, a lot of the fruity and citrus notes are gone. People drink it because they’ve never had anything better. One of the things you can do with someone who is used to drinking coffee the way our parents did, and the way a lot of America still does, is get them to try a fresh cup of lighter roast coffee for a week. Their first drink may make them ask, ‘What is this, is it tea? I’m tasting blueberries, caramel, this isn’t coffee.’ If they drink that for a week and then go back to their old coffee, they’ll think it’s terrible. They’ve just learned what coffee is supposed to taste like. It’s like anything that is new to your palate, you start not knowing anything and learn the possibilities. Coffee has more proven aromas than wine, so there are more separate flavors to discover.”
“Almost everybody else sells drip coffee. I use an immersion system called ground control. The hot water goes into the coffee basket and an agitator shakes the grounds. Then it vacuums that coffee out and does it again. And then a third time. You’re getting different qualities with each extraction. It was invented by a chemist who was tasked with developing a new brewer, and he asked, ‘Why are you only extracting it once? In the lab when we extract stuff, we do it several times to get different profiles.’ We control everything based on how long each cycle goes. It’s a unique system that lets us enhance the body and flavors.”
“I built this as a place where I would love to hang out, where things would happen. That big table there – a business started because two people sitting next to each other started talking. A friend who has spent time in Europe said, You didn’t just create a coffee shop, you created a community where people come together. It’s working despite the fact that the parking isn’t good and there’s little public transit. This is a place for the people who work in the area. It’s designed as a space for people to walk to.”
Inghram wants to not only offer the best to his customers but to encourage them to seek the best of everything. However, he has a surprising warning for them.
“I may do classes here. I want to teach people how professionals evaluate and describe coffee. My next push is to do subscription coffee online, for sending beans every month. Other locations might happen, but I want to go slow. Work-life balance is really important to me, and it meant a lot for me to be local, to be close to home.”
Smoky Hollow Roasters is at 118 Sierra, Unit C, in El Segundo. ER
Immersion Cold Brew Coffee strikes again. People are just obsessed with this unproductive way of brewing the stuff. Firstly, it's not that safe to steep the stuff so long because it could get contaminated. Secondly, I said before, there have been invented machines that brew the stuff in merely minutes! Seriously? We have to wait 24 hours to drink it?
Pioneer Woman's recipe is nothing special, just another immersion cold brew coffee recipe, but yes, iced coffee is better with cold brew. And yes, her blog is very popular.
This ‘Pioneer Woman’ Iced Coffee Recipe Will Blow Your Mind
Is there anything better in life than coffee? Probably not. HuffPo described it as “one of life’s greatest gifts” and reported that the average American consumes about 2.1 cups of coffee per day. Like wisdom, that number increases with age.
There are people who drink coffee all year long and then there are those who switch things up, opting to swap out a piping hot cup of Joe for the cold version during warmer months. Iced coffee is a refreshing treat with a bonus caffeine kick.
But buying iced coffee from Starbucks every week could do some serious damage to your wallet. Instead, this iced coffee recipe from Ree Drummond, The Pioneer Woman, will fully satisfy your craving without breaking the bank one bit.
It will come as no surprise to Ree Drummond fans that one of the internet’s favorite bloggers also created one of tbest-icedced coffee recipes in existence. Like all of her other recipes, The Pioneer Woman’s Perfect Iced Coffee is simple, easy to make, and still mind-blowingly delicious. It is all but guaranteed to become a staple in your household.
Drummond created the recipe to counteract sub-par iced coffee in her life. Her main issues with typical iced coffee centered around versions that weren’t strong enough and those not served at the proper temperature. As Ree Drummond wrote on her blog, “The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.”
However, cold brew is horribly overpriced when you purchase it from a local coffee shop. Here’s what Drummond recommends instead.
The first thing you need to create The Pioneer Woman’s iced coffee is a large container. Drummond says any kind of container will work so long as it’s clean, even a bucket. She personally uses a restaurant supply plastic tub.
Next, Drummond recommends finding a pound of ground coffee – the stronger and richer, the better. In the recipe, she uses Café Bustelo brand (which is super cheap at Aldi).
Putting it together is easy – all you do is pour the ground coffee into the container, add water on top, cover with plastic wrap, and let it sit overnight. Next, you’ll strain the liquid through cheesecloth to separate the grounds from the iced coffee.
Let it get cold in the fridge for a few hours before putting it in a glass over ice and dressing however you please – milk, half and half, coconut milk, sugar – make your coffee exactly how you want it!
Want to enjoy perfectly brewed iced coffee at home? Bookmark Ree Drummond’s recipe here and make it as often as you please. The recipe she uses makes about 2 gallons which can be saved in the refrigerator for three weeks if it’s kept tightly covered. Just don’t expect anything this delicious to last for three weeks!
Cold brew coffee has already passed the initial trend landmark, and it proved that is here to stay. Companies have invested in production lines, they are bottling cold brew coffee and concentrates, new cold brew coffee makers show on the market every so often, and all in all, we feel like there is competition in a market that was once dominated by Toddy. Here are some interesting ways to make cold brew coffee at home according to Refinery 29. Our personal favorite is the cold brew coffee machine from Cuisinart, but there are other fast brewing machines.
Photo: Courtesy of Soma. As temps heat up, our coffee-sipping habits cool down. Although our scalded tongues are happy to make this transition over to colder brews, our wallets are not. Iced coffee not only tends to tote higher price tags than hot, but it's also considered to be [...]
As temps heat up, our coffee-sipping habits cool down. Although our scalded tongues are happy to make this transition over to colder brews, our wallets are not. Iced coffee not only tends to tote higher price tags than hot, but it's also considered to be an even bigger pain to make at home. But, with the right goods and a splash of a.m. dedication, saving money on your spring through summer cold-brew consumption is possible — and we've got the shop guide to DIY iced coffee essentials to prove it.
With a little help from a lineup of sleek cold brew-making machines, reusable travel cups, stainless steel straws, and even a stylish coffee-table recipe book, you can turn your pricey iced-java passion into a more affordable habit. Scroll on to shop the products that will help streamline mornings for caffeinated success, while keeping you and your budgets adequately fueled.
Collapsible Cold-Brew Travel Cup
Making cold-brew at home to take on the go has never been easier than with this sleek, collapsible and leakproof travel cup — bring it to work in hand and then fold it up to seamlessly tote home at the end of the day.
Trendy Cold-Brew Milk Alternative
That trendy milk alternative you can only get at your fave coffee shop around the corner? You can now buy it in bulk online to whip up those fancy oat-milk iced lattes at home with — for a fraction of their fancy price.
Cold-Brewing Guide & Recipe Book
Keep this stylish book on your coffee-table for an easily accessible source of brewing-technique guidance and creative recipe inspiration — lattes and cold-brew cocktails included.
Specialized Cold-Brew Bean Grinder
Not all bean grinders are created equal when it comes to different brews — but don't panic, this precise conical burr-grinder is a top-rated and easy-to-operate product for making the most premium iced-coffee grounds.
If you'd rather skip the buy- and grind-your-own-beans route, then opt for the cold-brew in a bag approach when making it at home — all these coffee-kits need are a pitcher and some cold water.
Automatic Cold-Brew Maker
Making cold-brew at home is not always a manual, overnight process — for those looking to have their iced cup-of-Joe at the push of a button, Cuisnart's sleek automatic-maker will do the trick in as little as 25 minutes. An article at Coffee Brewing Methods lists all of the trendy cold brew coffee machines that brew coffee faster than an hour. Pretty neat huh...
A French Press coffee maker is a perfect substitute for the drip coffee brewer and therefore you will find it in a lot of Western European kitchens. Even though the plunge pot, is a simple brewing device, you will get a great cup with ample body, and a great flavor. Coffee brewed with the French pot is often times considered a ritual, that enhances your coffee experience.
The French Coffee Press is comprised of two key components, the glass beaker and the plunger. The beaker is made of heat-resistant glass in order to withstand the high brewing temperatures and the thermal shock. The plunger also has a metal sieve filter attached to bottom which is used to separate the grounds from the brewed coffee.
When using a French press for preparing coffee, it is suggested to preheat the pot with hot water. Leave the hot water in right until before the preparation time.
When you are ready to brew, dump the water used to warm up the pot, add grounds, and then add your brewing water.
The best result can be reached with freshly ground coffee beans.
It is advisable to transfer the coffee into an insulated serving pot, because coffee will get cold very fast.
Consider experimenting with the brewing time along with the coffee grind coarseness to get the best result as per your taste. We can recommend you grind a little finer as a test.
We think that French Coffee Press will provide you with a significantly nicer coffee compared to drip coffee makers, however, we would like to hear from you.