Coffee: Many Ways to Prepare a Simple Drink

The world has a love affair with coffee! As a commodity, its trading is second only to petroleum! Coffee is an integral part of the culture worldwide - in some regions, a coffee shop is a gathering place where people sip strong brews and converse. In cultures, coffee is enjoyed more at home but is an essential part of the morning routine. There are many ways to prepare coffee, ranging from the convenience of instant to the sublime flavor of espresso. Coffee is most often enjoyed as a drink with milk and sugar, but can also be flavored or added to other drinks.

Most Americans make coffee in a drip coffee maker. This is, perhaps, the easiest way to get your morning caffeine fix. Simply spoon a measured amount of coffee into the filter basket, add cold water, and hit the "on" button. Five minutes later, brewed coffee is awaiting! However, the filter does its job and then some - in addition to keeping the grounds in place, they also filter out the coffee oils and some of the flavor. Additionally, most of these coffee pots utilize a burner underneath a glass pot - after a short while, the continuous exposure to heat changes the taste of the coffee. A few (more expensive) coffee makers use either a thermos or alternative heat source, which lengthens the amount of time before the coffee begins to taste bad. The drip coffee maker is hands down the most popular way to enjoy coffee in the United States. Drip coffee makers can be found for sale anywhere housewares are sold. Prices range from $10 for a utilitarian coffee pot, to hundreds of dollars for programmable pots which include a grinder for whole beans.

Years ago, everyone used a coffee percolator. Some people still do, because they enjoy the stronger, somewhat harsher flavor of the coffee when it is prepared this way. Some percolators sit on the kitchen stove or even over a campfire, and some are electric. The coffee is spooned into a small basket, the percolator is filled with water, and as the contraption heats up, boiling water is forced through the grounds and then back down into the coffee repeatedly. After a set amount of time (depending on the amount you're making and how strong you like it), remove from the heat and pour. Many coffee purists dislike the use of a percolator, as coffee is best prepared with water that is "just off" boil. Since the percolator uses continually boiling water, some people feel that percolators ruin the flavor of the coffee. However, there are plenty of "percolator purists" as well, and they insist that this really is the best method for making coffee! Percolators can be purchased in some stores for less than $30. They may also be found in some resale shops; however if you are purchasing one this way you must be familiar with the device, to make sure all parts are there, and you must take into account that percolator must be carefully cleaned before using.

The French Press is becoming a popular way of preparing coffee. Although this method was popularized by the French, these presses (also called "plungers" in some areas) can be found around the world. The coffee is coarsely ground and poured directly into a glass cylinder (many resemble a laboratory beaker). Very hot water is added, and a top is placed on the beaker. This top has a rod coming down from the center, and at the bottom is a screen-like device. The coffee is allowed to steep, tea-like, for several minutes. Then the screen is pushed down to the bottom. This carries all of the coffee grounds with it. Coffee made in a French Press tends to be somewhat stronger and even thicker than drip-brewed or percolated coffee. The essential oils remain, so with some roasts there may actually be an oily film on top of the coffee. There is a small amount of sediment in the bottom of each cup as well - not grounds (those are strained out by the screen) but tiny flecks of coffee. People who enjoy coffee prepared in this manner adore the oil and sediment, and do not look at it as anything negative or to be avoided. In fact, people who use a French Press often tend to dislike brewed or perked coffee because both lack these qualities! There are several companies offering French presses for sale; the price ranges from $35 to $60, and they come in several varieties, including some very beautiful copper presses. You may also purchase a cup-style press which uses hard plastic parts instead of glass, allowing for a safely transportable device.

Turkish coffee can be found across the Arab world, North Africa, and in parts of Eurasia. It is made by finely powdering coffee and pouring a measured amount into a pot. Traditionally, Turkish coffee is made in a special pot called an ibrik; however it may be made in any small pot with high sides. Sugar and spices, such as cardamom, may be added. Water is added, the mixture is carefully stirred, and then the mixture is brought to a boil three times. It is absolutely vital to begin with cold water and low heat. Each time the mixture is brought to a boil, foam rises in the pot. At the start of the last boil, the coffee and foam are immediately poured into cups. Most of the coffee particles settle, but Turkish coffee is still a thick, rich, strong brew. It is very difficult to find ibriks for sale in the United States. You may find one at a Middle Eastern market. If you can't, search the internet - there are many places from which they can be obtained via mail order.

At one time, Espresso could only be purchased from coffee shops. Italian in origin, espresso has become popular worldwide through the influence of Starbucks and independent coffee shops. However, espresso can be made at home with an espresso machine. Inexpensive machines cost around $25.00(US), but a quality machine that also steams milk can cost several hundred dollars. Another device, called a moka, brews a drink quite similar to espresso right on your stove in an arrangement that seems to be a cross between a percolator and a turkish coffee ibrik. Espresso is a finely-ground dark roast. The unground beans appear oily. Espresso is prepared by forcing hot (not quite boiling) water through the coffee grounds under pressure, resulting in a small amount of very strong coffee. Espresso is measured in "shots" of one ounce, and in fact many people pull shots directly into a shot glass. A shot of espresso has three parts: the heart, the body, and the crema. Each part is clearly visible immediately after the shot is pulled. The crema actually looks like a layer of foam on the top, and is indicative of an excellent shot of espresso. Espresso must be drunk or added to a drink (such as a latte or cappucino) immediately; after just a few seconds the complex chemical makeup changes and the shot becomes bitter. After ten seconds, the shot actually tastes burned and should be discarded. Espresso may be drunk "as is", or added to hundreds of milk-based drinks, such as lattes and cappuccinos. Hot water may be added to several shots of espresso to make what is called an "Americano" - similar in strength, but smoother and richer, than brewed coffee. It may also be used in recipes or even poured over gelatto, ice cream, or any milkshake-type drink (such as a Frappuccino at Starbucks).

Instant Coffee was invented in the early 1900's and became popular throughout the United States in the post-World War II era. The coffee is roasted, ground, and specially dried. The resulting powder looks similar to ground coffee, but is a bit lighter in color. It can be easily crushed with the fingers. Instant coffee is simple, just as the name implies: just add water! As a result, instant coffee is popular among people who have little time or who are traveling and may not be able to employ a more traditional means to make coffee. Hikers, missionaries, and frequent travelers often use instant coffee. However, most people feel that instant is greatly inferior to any other means of making coffee.

Most varieties of coffee, even espresso, come in both caffeinated and decaffeinated varieties. While many people feel that decaf is pointless, there are just as many who need decaffeinated coffee for medical reasons. Caffeine affects different people in different ways. Some can drink the stuff all day with no problems - others get jittery with even a small amount. For some people with heart or other medical conditions, caffeine can actually be dangerous. Coffee is decaffeinated in one of two ways - chemically or with a cold water process. Some people with Celiac disease have a reaction from chemically decaffeinated coffee, even though this process reportedly does not use any gluten-containing chemicals. Additionally, water-processed coffee has a much better flavor than chemically-processed.

No matter how you prepare your cup of java, there are several keys to enjoying quality coffee. First of all, start with scrupulously clean equipment and cold water - preferably filtered or distilled. Chlorine and other chemicals in water can greatly affect the taste of coffee, no matter which brewing method you use. Also, the chemicals, minerals, and sediment in tap water (even well water!) can build up on the inside of a coffee machine over time, which requires additional cleaning and may cause the machine's early demise. Second, use an excellent fresh roast. Purchase whole beans and grind them fresh yourself. Although this is slightly more expensive than some pre-ground commercial coffees, it is definitely worth the money! Most commercial coffees are over-roasted in a process which destroys the essential oils and character of the coffee. (If you don't believe me, try any brand of canned coffee in a French Press, and compare it with freshly ground beans. You will instantly see the difference!)

Coffee beans come in many varieties. They are categorized by the locale where the coffee beans were grown (Latin America, Indonesia, and Africa are most common; they are further categorized by a specific country, region, or even plantation (such as "Guatemala" or "Kenya".) Often, coffee can be described as having a particular flavor based on its region. It may have fruity, caramel, or floral "notes". Some people can distinctly taste these, and others really don't notice them. Certain coffees go well with particular foods, each enhancing the flavor of the other. Furthermore, variations in roasting processes produce different characters in the coffee. Most coffee is categorized as mild, medium, or bold - and in contrast to what appears logical, most bold coffees have less caffeine than the mildest roasts! Store beans in an airtight container and for best flavor, use within a week. Some purists insist that "real" coffee must be drunk with no additions, but most people enjoy the addition of sugar or sweetener and either half-and-half or milk. Of course, coffee can also be sweetened with flavored syrups or spiced (try a cinnamon stick stirrer!) and it may be served either hot or iced.

There are nearly as many ways to prepare and enjoy coffee as there are people! It is truly a unique drink. If you really love coffee, experiment with different methods, roasts, and additives. Experience both coffee shop culture and the joy of a sleepy Saturday morning curled up in bed with a cup of coffee!