Quick Coffee Break

Posted by on 21/04/2013

Mmmm… who can resist a good coffee? Well, that’s the theme of this bonus update!

This week we went shopping for coffee supplies. Ryan and I both enjoy a good cup of coffee- and we had started to get tired of the abysmal quality of coffee our drip maker was producing. We already owned a vacuum brewer, however it was missing a part. I also wanted to get myself a french press, as I missed the type of coffee that it could produce. This meant a quick trip to the mall, where we picked up some coffee supplies.


I love a french pressed coffee. It’s strong, thick, delicious, and full of flavour. I was raised to enjoy a coffee with a thick mouth feel, so the higher viscosity of the french pressed coffee is why I go for it!


Making the coffee is simple. Take out the piston, put in one scoop COARSE grind (looks like a 7.5g coffee scoop) per cup of coffee into the french press. Boil water, pour it in, Stir.


Put the lid back on the press, let it sit for at least a minute ( I prefer the flavour at 2 minutes) and slowly push the plunger down. Working slowly and using a coarse grind will keep your coffee from being filled with grounds, and will also allow it to have a bit of a foam on the top. Really not that hard for a coffee that is much more delicious than one from a drip coffee maker! Only problem I have with it? It doesn’t have a built in alarm clock! Small price to pay when I end up with a delicious glass of wake-up juice.


The vacuum brewer on the other hand, is a bit more complicated to use. It relies on both steam pressure, and the vacuum steam creates once condensed. The amount of coffee that you use is similar, however a fine grind is going to give you the best coffee with this method. The grinds go in the top bulb, the water goes in the bottom bulb. This is heated until the water boils, increasing pressure in the bottom and forcing it up the centre tube and into the grind. They get stirred just like with the french press, and you allow the water to continue simmering for a minute or two.

After this, the coffee is taken off the heat. The steam in the bottom will cool and condense, creating a vacuum that sucks all the water back through the grounds and into the bottom – It will sometimes even make a sucking noise, getting every last drop of water out of the grinds! This leads you to a cup of coffee that is filled with a lot of delicious flavour – but with very little viscousity, and no chance of getting grinds in the cup. It does not quite have as many bitter notes as a cup of coffee from a french press, nor does it have quite as much caffeine.

These two coffee brewing methods are the favoured ones in our house, though we are looking to get more equipment in our exploration of flavours. What methods do you favour?


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