27.3 Coffee

Brew coffee by each basic method, with the grind each pot needs. What decides the result:

• the ground coffee
• the water temperature
• how the pot is made, and of what
• the cook's technique

The method

• Wash the pot in hot soapy water and rinse it well.
• Fill the coffeemaker to at least three-quarters of what it holds; each kind works best that way.
• Use 1 to 2 level tablespoons of coffee for each 6 oz. serving of fresh cold soft water, less for weak coffee and more for strong.
• Take out the grounds and keep the coffee hot until it is served.

Six ways to brew

• Steeped. Tie regular-grind coffee loosely in rinsed cheesecloth so water can move through it. Bring the water just to the boil, turn the heat down a little, add the bag, cover and keep at a simmer for 7 to 10 minutes.
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• Percolated. Put the water in the pot and regular-grind coffee in the basket, then fit the basket, stem and spreader. Heat fast until it starts to perk, then turn down and perk gently for 8 to 9 minutes. An electric percolator stops by itself.
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• Drip. Put drip-grind coffee in the basket. Warm the bottom part with very hot water before you put the pot together. Pour freshly boiled water into the top, and keep the pot warm while it drips through.
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• French press. Pour freshly boiled water over finely ground coffee in the carafe and leave it a few minutes. Push the plunger down so the filter traps the grounds below. Throw the grounds away once the coffee is poured.
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• Vacuum. Put cold water in the lower bowl, a glass rod in the stem of the upper bowl, and fine coffee in the upper bowl. Heat fast until nearly all the water has risen to the top; some stays below the stem. Lower the heat, and turn it off after a minute. After 2 to 3 more minutes, the pot cools, a vacuum forms and the coffee drains back down.
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• Ready-made. Brew dark roast and decaffeinated coffee by whichever method suits their grind. Make freeze-dried coffee, instant coffee and cereal drinks as the package says.

Specialty coffees

Each of these starts from coffee brewed at double strength.

• Orange coffee. Pare the zest, only the colored part of the peel, from half an orange. Steep it in 6 oz. of boiling water for 3 minutes. Stir in 1 tbsp. sugar and 6 oz. coffee. Whip ¼ cup chilled heavy cream to soft peaks with a chilled bowl and beaters, fold in 1 tsp. sugar, and spoon it on top of a small cup.
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• Spiced Viennese coffee. Boil 4 oz. water with 1 tbsp. sugar, 4 cloves and a 1-inch cinnamon stick. Off the heat, leave it 5 minutes, lift out the spices and add 9 oz. coffee. Serve in a demitasse cup under sweetened whipped cream and a dusting of ground cinnamon.
• Brazilian coffee. Boil ½ oz. chopped unsweetened chocolate with 2 tbsp. sugar, 4 oz. water and a 1-inch cinnamon stick for 3 to 5 minutes. Remove the cinnamon, add ¼ cup milk and ¼ cup half-and-half, and heat to serving temperature. Stir in 6 oz. coffee and ¼ tsp. vanilla.

Coffee creamers are among the potentially hazardous foods, the ones that need temperature control. see chapter 2: Potentially hazardous foods

What good coffee looks and tastes like

Good coffee is clear, with no grounds in the cup and no oily film on top. It runs from deep amber to rich brown, by the strength of the brew and the darkness of the roast. It tastes fresh and mellow, only a little astringent and a little bitter.