The relentless march of coffee makers!
Once upon a time, in a different world, housewifes would have to watch the most basic coffee brewing process as water was heated till pressure forced it up a little tube and over a basket full of grounds. Well, it was entertaining to observe whether or not the coffee could not be amazing. Boiling coffee and running the liquid over grounds more than once can each produce a brew less than ideal.
Then in the 1970s, as with so many things, the life of the coffee lover changed forever. The drip technique - cheap, quick and even an improvement in taste - came to dominate the scene. A cup of grounds thrown in a plastic container over filter paper, a little while of virtually boiling water dripping over the result and - voila. In the '90s, espresso makers became the rage, with the importation of EU culture and the appliance of Yankee ingenuity to lower the price tag without ruining the flavour.
Hot water is forced under stress thru finely ground dark roast and in a little while, out pours a tasty, savoury drink. Add steamed, frothy milk and you have got a cappuccino or latte, depending on the proportion of milk to coffee. A definite improvement and the variety of espresso coffee makers makes for pleasant experiments in chemistry. The French plunger is another device assisting the growth of EU techniques, anywhere open-minded coffee pioneers are seeking the new. A metal rod extends through the middle of a glass cylinder, where it is crowned with a handle. At the other end is a filter, fitting snugly within the container. Put grounds into the container and pour almost boiling hot water in. Unlike the drip technique, the grounds steep till the plunger is pressed. The result's a dark, full-bodied brew served right from the device.
One of the more esoteric brew strategies uses the vacuum coffee maker brewer : 2 glass or metal bowls, one on top of the other. Heat causes water to rise into the higher, like the percolator principle. Take the heat and as the liquid cools a touch a partial vacuum is made, drawing the hot water thru the grounds and into the lower chamber. The method is a nice show at a dinner party and a splendidly fresh cup, since it can be carried out right at the table. Naturally, none of these techniques is actually new - most go back centuries in one form or another. Water is heated in a brass or copper container with a long handle and a grooved tongue. Finely ground coffee is added directly to the hot water and then poured, unfiltered. Any of these will produce a tasty cup, but all bring out particular facets of the ground. You'll find a history lesson may also be a tasty taste tour.
