With its fruity, soothing scent, smooth texture and full-bodied flavor, few pleasures beat that of a perfectly brewed coffee. But you still need to know the right techniques. Experts always give us a few tips for a successful morning nectar.
Posted at 11:00 am
Make
Buy a coffee with a roast date
PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
It is best to buy a bag with a roast date to know the freshness.
A week, a month, two months, the ideal drinking time is not the same for all coffees. But baristas agree on one thing: it’s better to buy a bag with a roast date to know its freshness. “Coffee isn’t like baguette,” says Dany Marquis, owner of Brûlerie du Quai in Carleton-sur-Mer. We don’t want to consume it on the same day [de la torréfaction], but the fresher it is, the tastier it will be. »
This is because roasting creates gas in the coffee beans. It escapes through the valve attached to the bag. Since one prefers to drink coffee rather than petrol, it is advisable to wait a few days after roasting before consuming it. However, those who like crema should not expect too much either, because it is the gas that allows the formation of the famous creamy layer. In general, beans are best 7 to 30 days after roasting.
Grind your coffee
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deTerroir Cafe, Rue Saint-Jean, in Quebec
The first piece of advice from foodie columnist Allison Van Rassel, who opened Terroir Café in Quebec City, is to invest in a grinder rather than a high-end espresso machine.
Choose a grinder with a grinding wheel instead of blades. It ensures an even grind. With blades we have larger grains, others smaller. The coffee is extracted too much or too little.
Allison VanRassel
Because buying a grinder requires a significant investment, most roasters will offer to grind it for you. The degree of grinding is then perfect, but the freshness is affected. Choosing this option, it is better to grind small amounts at once, which means you have to leave often. However, baristas recommend grinding on the go, never in advance.
have a prescription
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The scale is a basic tool for coffee preparation.
“Coffee is a liquid food,” says Allison Van Rassel. Do you cook without a recipe? To prepare her coffee, she suggests another essential tool: a scale. Of course, purists weigh out the beans and water for each cup, but “you don’t have to be zealous,” adds Dany Marquis. It is important to know the ideal proportions depending on the method used.
The basic ratio of espresso is 1 to 2. If 18g of ground coffee is placed in the portafilter, the espresso should weigh 36g of water and coffee. “It’s tight,” warns the gourmet columnist, however. It is therefore necessary to adjust the weight or the extraction time according to your taste. The American Coffee Specialists Association (SCAA) recommends brewing coffee using a filter with a ratio of 55g coffee to 1 liter of water.
Not to do
Keep your coffee in the fridge
PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Foodie columnist Allison Van Rassel has opened deTerroir Café in Quebec City.
Perfumery has long known that coffee absorbs odors. Putting it in the fridge has the same effect as a box of baking soda. Bye, good taste! For optimal preservation, it is advisable to keep the beans in an airtight container, away from light and sources of heat such as the oven. There are tons of airtight coffee cans out there, but they don’t have to cost a fortune, points out Allison Van Rassel. An ordinary glass container will do, provided it doesn’t smell.
Use distilled water
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A good coffee latte
“Water is about 98% a cup of coffee. If the water isn’t good, your coffee won’t be good,” says Dany Marquis immediately. To ensure quality, many enthusiasts buy bottled water. However, the expert advises against using distilled water. This one doesn’t contain minerals, which are hated because they build up in the machine and require premature cleaning. However, according to the SCAA, minerals are necessary to bring out the flavors of coffee. In most cases tap water is sufficient.
Use a spice grinder
PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The coffee grinder is better than the spice grinder.
To grind coffee beans, it’s tempting to use a spice grinder, discreet on the counter and inexpensive. That’s not a good idea. First, because its blades don’t grind the beans properly. Then, because if the grinder was previously used for other spices, the taste of the coffee will be ruined. Columnist Allison Van Rassel recommends putting coffee in a spice grinder for one purpose: to “grate” a spice to rub it onto meat.
Froth skimmed milk
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Use whole milk for a firm, flavorful foam.
To froth milk perfectly, it has to be fat. “We choose 3.25% or 3.8%,” advises Dany Marquis. This allows for a texture similar to that of melted ice cream. It is delicious ! This texture helps create the famous shapes on the mug. Before activating the steam in your espresso machine, it is better to keep the pot cool. This trick is the same as whipping cream. The cold container accelerates the formation of foam and thus prevents the milk from being burned by the steam. Adds Allison Van Rassel, “Fat is a flavor carrier in the kitchen. If the coffee is of excellent quality, the result will be even more delicious.”