Aside from beans and water, the coffee-brewing puzzle almost always requires at least one other element: a filter. Just about every method or machine utilizes them -- French press plungers have fine-mesh screens, espresso machines use perforated metal baskets, electric drip-coffee makers require the ubiquitous accordion-fold filters and even preground coffee pods come in their own little brew packs to keep the grounds at bay (that is, out of your teeth).
Understanding your filter situation can actually be a bit confusing, since there are myriad varieties available in a host of sizes, shapes and materials. Trying to make sense of the coffee-filter section at the market is not unlike trying to find the right replacement mop head (there's about an 80 percent chance of failure).
Hooked on espresso? Yeah, me too. But not because we need it, right? It's because we love it. It isn't just a caffeine fix -- it's an act of passion. It's a foodie's delight.
Brewing espresso at home is a luxury enjoyed by few but might be more accessible than you think: Decent equipment starts at a basic splurge level before moving into "coffee has taken control of my life" exorbitance -- I swear!
Here's a guide to finding a machine that fits your needs (and your bank account).
I say nuts to baristas who turn their noses up at decaf. As far as I'm concerned, decaf drinkers are the salt of the earth, and I think it's high time they get their due.
Just think of it: There are millions upon millions of regular-coffee guzzlers who'll down 20 ounces of swill just to get a fix, but I see decaf devotees as folks who pursue coffee just for the sheer love of it. It's gotta be love, since the buzz isn't the main draw. Not only that, but poor decaffers are often stuck with the dregs: Stale coffee left sitting in an urn for hours, espresso poorly made by way of utter dismissal and even snide service from pro-caffeinators.
Well call me naive, but I just gotta stick up for the (probably pretty tired) underdog. Though the FDA has long considered caffeine a "safe" substance (though it is, strictly speaking, a kind of drug), try telling that to the folks who toss and turn all night as penance for a 6 p.m. cuppa. (And I can definitely sympathize.) Or worse yet, people who are allergic to the stuff!
But how does the buzz get out of that little bean? Click through to find out.
Sometimes it seems like owning a coffee shop is on everybody's bucket list: Travel around the world, write the great American novel, retire and open a top-notch café. Last year, Alex Clark, 26, and Aaron Hagedorn, 33, checked that last one off, abandoning their steady (if somewhat boring) financial-sector 9-to-5s in midtown Manhattan for predawn mornings and late, overcaffeinated nights helming Ost Café in Gotham's Alphabet City neighborhood.
The friends traded in their office desks for Ost's beautiful corner location in an ever up-and-coming part of town -- complete with floor-to-ceiling windows and plenty of sunlight -- in order to live the proverbial dream as small-business owners... but do they think it was worth it? Leave it to the CoffeeMeister to find out.
Doesn't the heat make you daydream about being someplace else?
Someplace tropical and friendly, where the heat is part of the romance -- bellying up to a Havana lunch counter, enjoying the languid spinning of a lazy ceiling fan, the cool droplets crawling down the side of a sweating glass, the tinny tenor of cantador Beny Moré. And, naturally, a coffee.
You're thinking, "Coffee?! Who daydreams about coffee while sweat is making tracks down your spine?"
Me, that's who.
Brutal summer days are made for cafecito -- the thick, strong Cuban-style espresso brewed with sugar that's best when belted first thing in the morning. It may look like a regular ol' espresso, but the extra sweet kick might just jump-start your day a little quicker.
Hey, wait a sec! Are you really about to dump out the rest of the too-big coffee you ordered this morning, drank a third of, forgot about and let get lukewarm? Come on, pal -- you think this stuff grows on trees?
Well, actually, it kind of does -- except they're more like bushes. And the beans that we enjoy roasted, ground and percolated in the morning are actually seeds, not beans: They're more like a cherry pit than any legume you put in your famous Super Bowl Sunday chili. And much like every other fresh fruit or vegetable we enjoy, the beauty and deliciousness of a coffee is fleeting, seasonal and really labor intensive.
Read more about coffee's journey from seed to cup after the jump.
Each week, we round up the top food articles we've spied Web-wide. This week, a special edition of our own bloggers' primo pieces from elsewhere on the Web.
There are a lot of awesomejobsoutthere, but if I may say so, I think I've got one of the best: Getting paid to taste, learn and teach about coffee. (Great for the palate, maybe not so great for a night's sleep.) But as much as I've been able to learn while busily caffeinating New York City, there's always more to be discovered. Coffee's so fascinating, it could be its own Trivial Pursuit category. I thought I'd share five of the best facts I've picked up along the way about our favorite little buzzin' bean, for you to wow your coffee-loving friends with.
5. Espresso has less caffeine than a cup of drip coffee ... sort of. A 7-ounce cuppa joe averages about 150 mg of caffeine, while a 1.5- to 2-ounce shot of espresso yields roughly 100 mg (data varies from source to source). But yes, strictly speaking, drip coffee does have more caffeine per total volume -- but not per ounce. Espresso wins that round, hands down.
4. Coffee is one of the most complex things we consume. Clocking in with nearly 1,000 aromatic compounds (and more being discovered all the time), coffee runs laps around even red wine, which contains about a third as many.
There's nothing like the calming warmth of a shot of espresso -- that old friend you count on to get you going.
But like the passive-aggressive pal leaving catty notes on your Facebook wall, your morning joe can turn on you in an instant, especially if you have one too many.
I've only been betrayed once, but it was enough to permanently slow my caffeine binge habits: The moment I swallowed the offending shot, my heart started pounding, I saw double, my hands started sweating and I stumbled blindly towards the door of my favorite café, trying to sneak out unnoticed. (It is not ideal for a CoffeeMeister's reputation to be crumpled on the floor of a café in a fit of caffeine-induced hysteria).
It's easy for people to forget -- or deny -- that caffeine is a drug, but the facts say otherwise: Like its distant cousins cocaine and nicotine, it's an alkaloid, though there aren't typically state-funded "quit cappuccinos" campaigns. The stimulating stuff's natural function is as a built-in pesticide for plants like coffee, cacao and tea.
Contrary to the paralyzing effect it has on crawling critters, it sends us skipping back to our desks at 3 p.m. with a renewed sense of joie de vivre. Sadly, however, too much of a good thing is bad news indeed.
Everybody thinks their neighborhood barista is the best. The difference is that New York-based espresso doyenne Amber Sather really is one of the best, as her Barista Championship titles attest (Sather's taken home first place in two Northeast regional barista competitions and third in the national event, among others).
Though many folks don't know they exist, barista championships are no joke to coffee professionals: You must prepare four espressos, cappuccinos and signature drinks of your own design to a panel of judges under extreme pressure.
The sassy Montana native moved to New York City a year ago, leaving a barista-trainer position with Intelligentsia Coffee and Tea in Chicago for a spot on the team at Brooklyn favorite Café Grumpy, where she trains baristas and passes cup after caffeinated cup to sleepy locals.
After the jump, Sather chats with the CoffeeMeister about barista competitions, her idea of the perfect café and more.
Aside from some handy tips about locating a good café (something our own CoffeeMeister has ably covered), Latourell opines about the different coffee cultures across America. The chain's Venice Beach, Calif., shop is (no surprise) "laid-back," whereas Chicago coffee culture is a bit more "9 to 5." Latourell also gives credit to San Francisco for re-starting the modern coffee obsession with the opening of a Peet's in the 60s.
So we have to ask: What American city has the best coffee culture?
Coffee's origins as a beverage are as murky as the sludge left at the bottom of a French press: Were the beans really the discovery of a bygone Ethiopian goatherd with a hyper flock? Did the first coffee drinkers actually brew the plant's leaves as tea instead of the beans we use today -- or the cherry in which they grow? Can a drink be made from the cherry itself?
That last one, at least, is a definite "yes," and several beverages made from dried coffee-cherry husks are still imbibed around the world. Learn more about these rare-to-us brews after the jump.
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the second in a series of tips for the caffeine-addicted.
Maybe things got rolling a little fast with my last post about making the perfect cup of French press coffee. So let's back up a sec.
Some readers had pretty visceral reactions to my suggestion that they ditch the ol' whirly grinder in order to make a tastier mug of French press joe, and I understand: Blade grinders are cheap, burr grinders can be expensive! But not alldecentburrgrinders will chop your wallet as well as they chop your beans, and your cup quality should skyrocket as a result. Learn why and see a ridiculous video of me after the jump.
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