©BASIC BARISTA AUS
This booklet is one of many released by www.thebasicbarista.com
The intended purpose of this is to provide a general understanding to customers of BASIC BARISTA AUS on coffee related brewing terminology and tools as well as providing some personal recommendations and recipes on how to use mentioned equipment. The purpose of this document is in no way to defame or tarnish any products or businesses mentioned,
Created by Liam.H
BASIC BARISTA AUS
Melbourne, VIC, Australia.
My most productive days start off with brewing coffee in the morning. It’s a task that is rewarded shortly after my coffee has cooled down from a piping temperature. I am not a morning person, I enjoy the early hours of the morning but I often wake up dazed and confused. The point that I am trying to get to is that in the morning I don’t think about how many grams of coffee I use, I use a scale but I find myself supervising the numbers.
In the early hours of the morning I am methodical, I have enough confidence in what I do along with the repetitive practice that I have obtained throughout my days as a barista which then allows me to make my coffee as close to the same as the mornings prior. This guide is for any person who wants to be able to emulate one of my most favourite parts of the morning.
This has been written for someone who knows very little about home brewing as well as accomodating someone with experience that wants to read up and refresh some of their abilities. First we have to cover some basics. In all our topics we will be using barista terminology (something I like to call ‘the Lingo’.) so if you aren’t confident in barista terminology yet or are reading this for any other reason don’t worry at the end I have provided an easy to use definitions page!
3- DIFFERENT DRIPPERS
5- PRACTICE & PATIENCE
6- THE LINGO
I would like to start with one of the most important chapters in this topic. Understanding the fundamental parts at play in your brewing is crucial, when you individually understand the parts at play you are able to control them. These are your variables and segregating them into controllable parts is the first step in understanding what is actually happening when you brew your coffee and ultimately how to improve it.
Let’s start off with coffee beans. Coffee beans are actually the seed of a ‘Coffeea plant’. They are found inside the cherry of this plant, the seeds are then extracted, dried and sent off to the roaster.
The roaster has control over how lightly/dark they roast the coffee beans as well as what beans they pair to create blends. Most roasters offer at least one espresso blend, a filter blend and some single origin roasts. When choosing your beans it’s important to know how you will be making your coffee. As we are discussing pour over coffees in this topic, we want to try and find ourselves either a filter roast or a lightly roasted single origin.
We have our beans and now we need them ground. Every different pour over recipe calls for a different grind size, this is why a portable hand grinder can come in handy if you don’t have access to any other grinder. Typically speaking, most pour overs work on a similar principal and that involves pouring water on to a bed of ground coffee and letting gravity pull the boiling water through your grinds and a filter before dripping into your cup.
Most pour over dripper’s are designed to be used with paper filters while only a few utilise a metal or even fabric filter. The difference of using different materials for filtration can be quite distinctive for some although a lot of people will find the difference in taste to be unnoticeable. At the end of the day the choice is yours for what dripper you use, just make sure to use the appropriate filter for that dripper.
The least important part but still noteworthy, would be your vessel or mug. Make sure it is the correct size for your recipe. If your recipe calls for you to be yielding 350g of coffee be sure to use a mug that can hold 350g. You can very easily test how much your mug/vessel can hold by placing it on a set of scales, taring out its weight and filling it up with tap water. Trust me you don’t want to be half way through a brew and have hot water pouring over the sides of your mug. :)
The very first thing we do when we are about to brew is make sure we have everything we need. We will go into more details regarding the variables later on but right now I want to talk about different options of equipment and different alternatives too.
Weight: We need something to weigh. It needs to be accurate to the .1 of a gram minimum, there are loads of options out there and if you are starting out you don’t need to spend as much as an iPhone to get one, we currently stock the Hario V60 Dripper scales. These are great for a beginner, very easy to use and also comes with a built in timer, perfect for most coffee recipes.
Time: We need some way to measure the total time of our brew, everybody should have access to either a stopwatch or timer on their phone and there is no excuse to not time your extractions, this will help you so much. Being able to keep track of your total brew time can be the first sign in an over/under-extraction.
Vessel: Mugs, glass carafe or beaker it doesn’t matter what you use, but what ever you decide on using make sure of two things.
- The vessel has a capacity to hold your required amount of coffee you plan on making.
- The vessel is heat resistant and appropriate to use for brewing coffee into.
Boiling water: If you are just starting out with pour over dripper’s we recommend you first use whatever kettle/means of boiling water you already use at home. Purchasing a kettle for making coffee is an investment, don’t get me wrong the kettle we sell online will improve your technique with all the features they have, but we also strongly believe that to practice is much more beneficial to your skills and if it means that you purchase a kettle last and concentrate more so with what you already have this will better your technique. Once you have gained enough experience then we recommend perfecting your brew with one of our weighted gooseneck kettles. They make Foran easy free flowing pour.
3. DIFFERENT DRIPPERS
So we now know how dripper’s work. Here at the Basic Barista we define a dripper as ‘A device used to enable you to pour hot water through ground coffee beans and a filter.’
Drip coffee has been around for years and by far one of the most classic brewers is the V60. It can be considered an industry staple and brewing coffee out of it is a methodical experience to say the least. We absolutely love the V60’s classic design created by Hario, we currently stock a clear plastic and a matte black ceramic dripper. In saying his there are hundreds of other brewers to choose from, the selection is incredibly vast and each brewer comes at its own price point, main feature, pros and cons.
We recommend that prior to purchasing a new dripper be sure to fully understand its features and watch a video demonstration to see exactly how its used. We provide weekly content on our Tik Tok page. Don’t worry If you don’t use Tik Tok we upload our videos to YouTube as well! :)
We want you to make the best possible coffee you can and to start you off we have to really start back at the basics.
‘When in doubt follow along like a recipe.’ If you are used to drinking Instant coffee or using pods it can be quite different in comparison to using a dripper. There is a certain level of attention that is required. Initially you will need to focus a lot and it would be unrealistic to think that your first brew will be amazing. But if you maintain a clear recipe and try to emulate and control certain variables you will be popping out cafe quality coffee in no time.
Before starting off with a basic recipe I would like to quickly summarise chapter 2 making sure of some things:
- You have a means to boil water,
- You have a means to weigh and time.
- You have a fresh bag of coffee beans, preferably a filter roast or a light single origin and a way to grind them fresh.
Firstly, compile your set up and pour some boiling water over your Dripper. If you are using a paper filter this will both preheat and washout any unpleasant papery taste. If you are using any other filter it is advised that you make sure you follow the steps in their user manual.
Secondly, we are going to grind up 15-20 grams of coffee, again depending on what type and size dripper you are using this will vary. As far as a V60 02 goes we want to start with around 18 grams. Be sure that when we grind we are more than ready to brew. We prefer to use coffee instantly after it has been ground as this is when the flavours are most intense.
Thirdly, depending on how many cups and once again what dripper type and size we use this will vary, but most common for dripper’s we want to slowly pour in our water. Some dripper’s call for round motions and most recipes call for a blooming period, where a small amount of water is introduced to the ground coffee bed to release the stored gasses.
We also don’t want to brew for any longer then 3 mins, even 2.5 minutes is an ample amount of time and anything over can indicate what is known as an over-extraction.
Now to put these main attributes into use for our very first recipe, for this we will brew out of a Hario V60, using 15 grams of coffee and 350grams of hot water. Set your equipment up as discussed in chapter 2 and grind your beans to a medium fine coarseness.
Pre wet your setup with boiling water and dispose of the water used.
Add your 15grams of grinds and start the timer as soon as you introduce water for a bloom.
After the 30 second mark continue pouring in a slow circular motion.
Stop pouring once you reach a total of 350grams and this should bring you to around 2 minutes total brew time. If not then you should adjust your grind size accordingly to compensate.
A finer grind = A longer brew time.
A coarser grind = A shorter brew time.
5. PRACTICE & PATIENCE
Practice makes perfect and when you’re starting out a small fall at the beginning can feel like a massive trip. Don’t be discouraged by this, it is completely normal to find this challenging after all this is new for you. We hope you persist, we hope that you are truly inspired to see what’s out there in this huge world of specialty coffee.
We absolutely understand how daunting this can be and we want to reassure you that right when you’re starting out a small fall at the beginning can feel like a massive trip. Don’t be discouraged by this, it is completely normal to find this challenging after all this is new for you. We hope you persist, we hope that you are truely inspired to see what’s out there in this huge world of specialty coffee.
We hope that you give yourself the opportunity to experience the remarkable and forever growing world of specialty coffee. To practice you need patience and sufficient understanding, we can give you the knowledge and the know-how. Now happy practicing!
6. THE LINGO
Brew time: Refers to the total amount of time in which the coffee and water are in contact.
Brew ratio: A brew ration is comprised of usually 2 numbers separated by a colon (:) the first number usually represents the amount of beans used in measurement of grams. The second number represents the yield in grams also and shows the relationship between both variables.
Bloom: Some recipes call for what is know as a “Bloom” or sometimes degassing. This is an initial introduction of water to coffee and is done to release most oxygen out prior to your initial pour. This should not be confused with pre-infusion for espresso machines as this is mainly used to control channeling.
Coarse: With any coffee recipe arguably the most important variable can be the size of your ground coffee beans. A coarse grind is gritty and larger then a fine grind.
Coffee recipe: A coffee recipe is usually comprised of 4 components, the dose used. The yield, brew time and your brew Ratio.
Cold brew: Any type of coffee extraction preformed with cold water, (this is an umbrella term.) For instance; cold drip coffee is considered to be a cold brewed coffee. Cold brew coffee also refers to a specific recipe of coffee.
Cold drip: A type of cold brew recipe where cold water is usually dripped over coffee grinds to slowly brew and filter down into a vessel. The process, depending on the recipe, usually takes hours and most available equipment rely on gravity to pull the water through a cold drip coffee tower.
Dose: Simply put, the dose is the amount of dry coffee weighed in grams that is used in a recipe.
Dripper: A type of coffee brewing device which usually holds coffee grinds and requires hot water to be poured over.
Espresso: A type of coffee that is usually comprised of a small amount of water almost at boiling point that is forced through a puck of ground coffee with pressure.
Extraction time: Refers to the time it takes for you to extract coffee. Usually started when water is first introduced to your coffee and finished as soon as you have stopped brewing.
'Hario': The brand who created the V60 as well as many other coffee related products and glassware.
Infuse: Means to steep in water for the purpose of extracting flavour.
Pour over: Is a type of brewing device where you pour water over grounds. It is also usually done over a vessel/mug to catch your brewed coffee.
Pre-heat: A step usually done prior to brewing where you pour hot water on brewer or part of a brewing component. Most times this water is disposed of before brewing starts and is only used to heat components.
Percolate: The process of a liquid slowly pouring through a filter.
Single Origin Beans: Coffee beans that have not been blended with coffee beans from other origins. They have been sourced from a single place.
Variables: Is an element that has the ability to be changed or controlled to alter the result of something.
Yield: Usually weighed in grams the yield is the weight of the final product, it refers to the coffee that you end up drinking.